Abstract:
Background:
The integration of whole-grain foods into school meal programs represents a critical strategy in combating childhood malnutrition and obesity. Wheat is a vital part of Egypt's diet, contributing a substantial portion of daily calories and protein.1 In Egypt, the prevalence of wasting in children under the age of 5 is 9.5% which is more than 1.5 times the average rate of wasting (6.0%) for the African region2. Therefore, the transition from refined to whole-grain foods could potentially offer significant health benefits. This study aims to assess the perception of whole grain foods within school meals among primary school students and their caregivers, using focus group discussions as a primary data collection methodology.
Methods:
In collaboration with the Sawiris Foundation for Social Development (SFSD), the Egyptian Food Bank (EFB) made an awareness visit to a public primary school in Fayoum governorate. We as EFB conducted four focus group discussions (FGDs) in an Egyptian primary school as part of the Whole Wheat School Feeding initiative. These discussions involved different stakeholders, including mothers, cooks, and school children, with the intent to evaluate perceptions and acceptance of whole grain foods provided in the school. The sessions were structured to elicit feedback on specific whole grain meals (pizza, pasta, vermicelli with milk, cheese sandwich, Belila(Egypt's wholesome alternative to oatmeal), and kofta(meat) sandwich) and to understand general attitudes towards whole grain consumption.
Results:
The results indicate a mixed reaction to whole grain foods among the participants. Some meals like the pasta and kofta were well-liked, but others including the vermicelli with milk and Belila mostly disappointed. Taste, texture, and familiarity impacted acceptance. Notably, kids favored filling meals resembling their normal eats. Feedback from mothers and cooks also highlighted concerns regarding the nutritional content and the appeal of whole grain options.
Conclusions:
The study reveals significant challenges and opportunities in the integration of whole-grain foods into school meal programs. While some whole grains are accepted, the findings show carefully thinking about local diets, tastes, and nutrition education matters in promoting whole grain eating. The study advocates a multi-pronged approach - varying menus sensory education, and stakeholder engagement - to make whole grains in school meals more agreeable and support general nutrition security and healthy growth in children.
Audience Take Away:
- Usage of Learning: Audiences like nutritionists, educators, and policymakers can apply the study’s insights to enhance school meal programs, making them more appealing and nutritious for students.
- Job Impact: The findings help professionals develop appealing, nutritious meal plans, influencing better health outcomes for students and supporting policy changes towards healthier school meals.
- Research and Teaching Expansion: The study serves as a foundation for further research in nutrition and public health and can be used in educational settings to illustrate real-world applications of nutritional science.
- Design Efficiency: Insights into which whole-grain foods are preferred can help meal program designers create more effective and appealing menus, simplifying the planning process.
- Design Accuracy Improvement: The research provides evidence-based guidance for selecting whole-grain options that meet nutritional needs and taste preferences, aiding in tackling childhood malnutrition and obesity.
