African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 836

Full Length Research Paper

Nutritional quality of meals served under the Ghana school feeding programme at the Upper West and Central Region of Ghana

Kate Bigson1*, Edward Ken Essuman2, Vida Gyimah Boadu3 and Gifty Serwaa Otoo4
1Department of Catering, Hotel and Institutional Management, Wa Polytechnic, Wa, Ghana. 2Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana. 3Department of Hospitality and Tourism Education, Faculty of Vocational Education (FVE), University of Education, Winneba, Ghana. 4Department of Agricultural Engineering, College of Agriculture and Natural Sciences, University of Cape Coast, Ghana.  
Email: [email protected]

  •  Received: 24 January 2019
  •  Accepted: 08 April 2019
  •  Published: 30 April 2019


This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected and that comprised 600 pupils, 60 teachers and 60 kitchen staff. Data were also obtained using questionnaire, observation and unstructured interview instruments. The data were then analysed with database and statistical software such as SPSS, ESHA, FNPD and USDA National Nutrient Database for Standard Reference. Qualitatively, the findings revealed that meals served in the schools had most of the needed food nutrients. However, the mean daily nutritional values intake of the pupils in the schools in both studied areas did not meet the recommended nutrient intake value. It is therefore recommended that the government should enhance the nutritional quality of the meals served to the pupils by supplying vitamin supplements. Again, the government should consult experts in food and nutrition in each region to redraw menu which has nutritional benefits from locally grown foods.


Key words: Variety of food, recommended nutrient intake, nutrients, leafy vegetables.