Abstract
Introduction: The National School Nutrition Programme (NSNP) aims to provide nutritious meals to school-aged children, so as to improve learner nutrition, learning outcomes and school attendance. The NSNP has played a substantial role in feeding approximately nine million learners over the past 27 years. This study looks at the relationship between the NSNP and Volunteer Food Handlers’ (VFHs’) nutritional education. It attempted to understand and describe the VFHs’ nutritional knowledge, exploring the factors that may hinder or promote the nutritional knowledge of VFHs. The report argued that the VFHs’ level of basic nutritional knowledge is influenced by socio-economic status and educational background. The report concludes by looking at strategies that can increase the knowledge of nutrition for VFHs, such as tighter training programmes that promote nutritional knowledge.
Aim: The overall aim of this study was to understand food preparation practices and basic nutritional knowledge of VFHs in Gauteng schools. The objectives of the study are: (1) to assess the level of nutritional knowledge of the VFHs in the schools, (2) to document VFHs’ cooking preparations and food handling practices, (3) to determine whether socio-economic status (gender, age, ethnicity, income level and education level) play a role in the level of nutritional knowledge of VFHs and (4) to investigate the effectiveness of the training provided by the NSNP in relation to food preparation and nutritional knowledge.
Methodology: The study used a qualitative research approach. Individual interviews were conducted with 29 VFHs using semi-structured interview questions and participatory observations. It was conducted in four school districts of Gauteng.
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Results: A total of five mainstream primary schools, two secondary schools and four special schools participated in the study. The results revealed that food handlers were aware of nutritional practices but lacked the knowledge and skills. The results also showed that the lack of nutritional knowledge, food preparation and handling skills are linked to educational background and socio-economic status.
Conclusion: It is important that the Department of Basic Education (DBE) re-look at its training programmes. The training provided will enhance VFHs’ basic nutritional knowledge and cooking preparations and food handling practices. This is important in fulfilling the NSNP mandate of providing nutritious meals to learners.
Keywords: volunteer food handler, nutritional knowledge, cooking and food handling skills.