School Feeding Program: Student Nutritional Status, Nutritional Composition of School Meals and Sanitation Facilities And Hygiene of the Compound: The Case of New Era Primary School, Woreda 05, Arada Sub-City, And Addis Ababa
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Date
2022-07-05
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Addis Ababa University
Abstract
School feeding program is a joint program that involves the World Food Program (WFP) and the Federal Ministry of education. The general objective of the study were to assess the nutritional composition of food made available to school children, measure the nutritional status of the school children and evaluate the level of sanitation and hygiene in the school compound of NewEra primary School The questionnaires were designed to obtain information of food composition, sanitation facilities and hygiene in the school, and nutritional status of school children. Qualitative data like such as knowledge, attitude and practices on food handling, personal hygiene and water and sanitation assessment were converted to percentages and used as indicators for knowledge, attitude and practice on safe food handling. The data was analyzed using by Statistical Package for Social Sciences (SPSS v20) and children weight and height was used to calculate weight-for-age, weight-for-height and height-for-age by using Emergency Nutritional Assessment (ENA for SMART 2011) according to WHO guild line. Most (91.3%) of the school children considered in this study were beneficiaries of the School Feeding Program established by the Addis Ababa City Administration. Student anthropometric assessments, according to their age, weight and height, showed varying prevalence of under-weight (47%) and wasting (37.5 %). According to the student anthropometric resulted 46% of the students were under-weight, 48.7% were normal and 5.3% were overweight obese class 1.In this report washing vegetables they use pure water. The majority respondent 254 (78.6%) washed their hands with soap because of Covid-19 precautions. The proportion of respondents who had appropriate practice in cleaning utensils after preparing foods (100%) all of them are used to clean, with detergent and storing perishable fresh foods are kept Covered. According to the personal hygiene the acceptable practice among respondents was about 100%.
Generally the result shows participants had good level of practice and good level of knowledge, respectively. The proportion of respondents who had appropriate practice in cleaning utensils after preparing foods (100%) all of them are used to clean, with detergent and storing perishable fresh foods are kept Covered (protected from insects, rodents, pests and dust). Although there were hand washing facilities near to the toilet, 85.1% of respondents said that no soap was available on the facilities.
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Knowledge, Attitude, Practices, SFP, Food Security, Nutritional status.