Nutritional Knowledge and Food Preparation Practices of Volunteer Food Handlers in Schools

Abstract

The aim of this study was to assess basic nutritional knowledge and food preparation practices of Volunteer Food Handlers (VFHs) in the National School Nutrition Programme (NSNP)The study used a qualitative approach. Individual interviews were conducted with 29 VFHs using semi-structured interviews and participatory observations. The survey was conducted in four school districts of Gauteng; six mainstream primary schools, one secondary school and four special schools participated in the study. Qualitative data were analysed thematically using an inductive approach of coding and characterisation for analysis on Microsoft excel. Findings show that many of the VFHs, as well as their coordinators, lacked good nutritional knowledge. The survey also revealed that nutritional knowledge, food preparation and handling skills were all influenced by educational level and socio-economic status. Most VFHs reported not strictly following the NSNP menus and recipes. In order to improve the nutritional quality of the school meals, the NSNP, needs to re-visit its VFH policies and practical manuals. More training needs to be organised to teach the VFHs about child nutrition and good kitchen practices that enhance food quality. This study has shown that VFHs need adequate training to ensure good food quality.

Keywords

• nutritional knowledge
• school feeding
• food preparation
• food handler
• nsnp