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Snack Development for School Feeding Programs in Africa: A Scoping Review

The benefits of school feeding have been well documented. As such, school feeding programs have continuously gained popularity in developing countries. However, challenges and potential opportunities persist, calling for a review of school feeding for long-term sustainability. South Africa has an op...

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Autores principales: Hassanally, Saffia, Naicker, Ashika, Singh, Evonne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400032/
https://www.ncbi.nlm.nih.gov/pubmed/32664188
http://dx.doi.org/10.3390/ijerph17144967
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author Hassanally, Saffia
Naicker, Ashika
Singh, Evonne
author_facet Hassanally, Saffia
Naicker, Ashika
Singh, Evonne
author_sort Hassanally, Saffia
collection PubMed
description The benefits of school feeding have been well documented. As such, school feeding programs have continuously gained popularity in developing countries. However, challenges and potential opportunities persist, calling for a review of school feeding for long-term sustainability. South Africa has an opportunity to improve their National School Nutrition Program (NSNP) by including an energy-dense snack that would increase the recommended dietary allowance (RDA) of school children to meet at least 25% of their energy requirements. The objective of this scoping review was to conduct a review and an appraisal of studies on snack food development for school feeding programs in Africa. Eligible studies had to report snack development for school feeding programs in Africa. We conducted an electronic search in National Research Foundation (NRF) NEXUS, Elton B. Stephens Company (EBSCO), International Food Information Service (IFIS), Nutrition and Food Sciences Center for Agriculture and Bioscience International (CABI.ORG), and Google Scholar. Of the 429 articles identified, nine studies were included in the final review—five from within South Africa and four from elsewhere in Africa. Data extracted included the study design, intervention, outcomes, relevant findings, and limitations. Results were presented in a narrative summary. The review findings showed that energy-rich staple foods and food fortification were commonly used in snack development. The popular snack products developed included porridges and biscuits. While most studies reported nutritional outcomes, few studies reported on sensory acceptability tests and only two studies conducted a cost analysis. This review of previous snack development initiatives for school feeding programs in Africa underscores the importance of establishing the sustainability of any food product developed. The findings of this review have the potential to inform future snack product development for school feeding programs.
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spelling pubmed-74000322020-08-23 Snack Development for School Feeding Programs in Africa: A Scoping Review Hassanally, Saffia Naicker, Ashika Singh, Evonne Int J Environ Res Public Health Review The benefits of school feeding have been well documented. As such, school feeding programs have continuously gained popularity in developing countries. However, challenges and potential opportunities persist, calling for a review of school feeding for long-term sustainability. South Africa has an opportunity to improve their National School Nutrition Program (NSNP) by including an energy-dense snack that would increase the recommended dietary allowance (RDA) of school children to meet at least 25% of their energy requirements. The objective of this scoping review was to conduct a review and an appraisal of studies on snack food development for school feeding programs in Africa. Eligible studies had to report snack development for school feeding programs in Africa. We conducted an electronic search in National Research Foundation (NRF) NEXUS, Elton B. Stephens Company (EBSCO), International Food Information Service (IFIS), Nutrition and Food Sciences Center for Agriculture and Bioscience International (CABI.ORG), and Google Scholar. Of the 429 articles identified, nine studies were included in the final review—five from within South Africa and four from elsewhere in Africa. Data extracted included the study design, intervention, outcomes, relevant findings, and limitations. Results were presented in a narrative summary. The review findings showed that energy-rich staple foods and food fortification were commonly used in snack development. The popular snack products developed included porridges and biscuits. While most studies reported nutritional outcomes, few studies reported on sensory acceptability tests and only two studies conducted a cost analysis. This review of previous snack development initiatives for school feeding programs in Africa underscores the importance of establishing the sustainability of any food product developed. The findings of this review have the potential to inform future snack product development for school feeding programs. MDPI 2020-07-10 2020-07 /pmc/articles/PMC7400032/ /pubmed/32664188 http://dx.doi.org/10.3390/ijerph17144967 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Hassanally, Saffia
Naicker, Ashika
Singh, Evonne
Snack Development for School Feeding Programs in Africa: A Scoping Review
title Snack Development for School Feeding Programs in Africa: A Scoping Review
title_full Snack Development for School Feeding Programs in Africa: A Scoping Review
title_fullStr Snack Development for School Feeding Programs in Africa: A Scoping Review
title_full_unstemmed Snack Development for School Feeding Programs in Africa: A Scoping Review
title_short Snack Development for School Feeding Programs in Africa: A Scoping Review
title_sort snack development for school feeding programs in africa: a scoping review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400032/
https://www.ncbi.nlm.nih.gov/pubmed/32664188
http://dx.doi.org/10.3390/ijerph17144967
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