2026-09-26T16:36:39Zhttps://mro.massey.ac.nz/server/oai/requestoai:mro.massey.ac.nz:10179/114992025-11-11T14:06:04Zcom_10179_294col_10179_296
DSpace at Massey University
author
Walia, Nitasha
2017-07-25T03:46:24Z
2017-07-25T03:46:24Z
2016
http://hdl.handle.net/10179/11499
Q112926720
https://www.wikidata.org/wiki/Q112926720
Background: The prevalence of the multiple burdens of malnutrition, characterised by
the coexistence of obesity and undernutrition, is increasing worldwide, including in
New Zealand (NZ). These lead to inadequate growth and development towards
adulthood due to associated non-communicable diseases and micronutrient
deficiencies. The current food environment contributes towards reduced access to
nutritionally adequate meals. Therefore, nutrition programmes, policies and guidelines
have been developed by government bodies such as the Ministry of Health and
charitable trusts. Feed the Need (FTN), is a school meal programme that provides
lunch meals to children in decile one and two schools in South Auckland, NZ.
Aim: The aim of my thesis is to explore the effect of a school meal programme on
children’s (9-11 years) dietary intake during school hours in a low decile school in
South Auckland, NZ. School staff and children’s perceptions of the school meal
programmes will also be evaluated.
Methods: Eighty-two children completed self-administered food records under
supervision for two weeks. FTN meals were offered to all children on alternate days
(FTN week) during week one, with FTN meals being absent in week two (non-FTN
week). Dependent t-tests, Kruskal Wallis and post-hoc tests were used to analyse
energy, macronutrient and micronutrient intake during school hours. Dietary intake
for boys and girls during school hours was compared to 40% of the NZ Nutrient
Reference Values (NRVs) and the United Kingdom (UK) dietary guidelines. This was to
identify whether the children’s dietary intake met current recommendations. In
addition, dietary intake for all children was compared between food sources including
dairy, home, school food programmes, FTN and other food sources. Two focus groups
were conducted with school staff and children to identify their perceptions of the
school meal programme.
Results: Dietary intake was higher in energy, carbohydrate, dietary fibre, sugars,
protein, total and saturated fat, calcium and iron during the FTN week (p<0.05) in
comparison to the non-FTN week. Girls did not meet dietary fibre recommendations
during non-FTN week when compared to 40% of the dietary guidelines, whereas boys
did not meet dietary fibre recommendations in both weeks. Boys and girls exceeded
total fat intake recommendations by 15% and 21% during the FTN week, respectively.
Overconsumption of saturated fat intake during the FTN and the non-FTN week was
also observed. This is likely attributed to the local food environment, which allows easy
access to unhealthy discretionary food items such as crisps, corn snacks, biscuits,
cookies and pies. In addition, use of cheap cuts of meat in FTN meals increases their
saturated fat content. During the FTN week children consumed food from all sources
and did not use one food source as their major food provider. In contrast, during the
non-FTN week food from home was the major food source for the children’s dietary
intake during school hours.
Conclusions: FTN meals add to the children’s usual dietary intake and contribute
towards the oversupply of energy, total and saturated fat. Modifications of FTN meals
are required to reduce the saturated fat content of the meals. To reduce the
prevalence of childhood obesity and undernutrition, implementation of school food
and meal programmes should accompany interventions that are designed to reduce
the intake of unhealthy discretionary foods.
en
The Author
School children
Food
Food relief
South Auckland
New Zealand
Impact of a school meal programme on the dietary intake of children, aged 9-11 years, in a low decile school in South Auckland, New Zealand : a thesis presented in partial fulfilment of requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Auckland, New Zealand
Thesis
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