Snack Development for School Feeding Programs in Africa: A Scoping Review

Saffia Hassanally, Ashika Naicker and Evonne Singh
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Saffia Hassanally: Department of Applied Sciences, Consumer Sciences: Food and Nutrition, Durban University of Technology, 70 Steve Biko Road, Musgrave, Berea 4001, South Africa
Ashika Naicker: Department of Applied Sciences, Consumer Sciences: Food and Nutrition, Durban University of Technology, 70 Steve Biko Road, Musgrave, Berea 4001, South Africa
Evonne Singh: Department of Applied Sciences, Consumer Sciences: Food and Nutrition, Durban University of Technology, 70 Steve Biko Road, Musgrave, Berea 4001, South Africa

IJERPH, 2020, vol. 17, issue 14, 1-13

Abstract: The benefits of school feeding have been well documented. As such, school feeding programs have continuously gained popularity in developing countries. However, challenges and potential opportunities persist, calling for a review of school feeding for long-term sustainability. South Africa has an opportunity to improve their National School Nutrition Program (NSNP) by including an energy-dense snack that would increase the recommended dietary allowance (RDA) of school children to meet at least 25% of their energy requirements. The objective of this scoping review was to conduct a review and an appraisal of studies on snack food development for school feeding programs in Africa. Eligible studies had to report snack development for school feeding programs in Africa. We conducted an electronic search in National Research Foundation (NRF) NEXUS, Elton B. Stephens Company (EBSCO), International Food Information Service (IFIS), Nutrition and Food Sciences Center for Agriculture and Bioscience International (CABI.ORG), and Google Scholar. Of the 429 articles identified, nine studies were included in the final review—five from within South Africa and four from elsewhere in Africa. Data extracted included the study design, intervention, outcomes, relevant findings, and limitations. Results were presented in a narrative summary. The review findings showed that energy-rich staple foods and food fortification were commonly used in snack development. The popular snack products developed included porridges and biscuits. While most studies reported nutritional outcomes, few studies reported on sensory acceptability tests and only two studies conducted a cost analysis. This review of previous snack development initiatives for school feeding programs in Africa underscores the importance of establishing the sustainability of any food product developed. The findings of this review have the potential to inform future snack product development for school feeding programs.

Keywords: school feeding program; snacks; healthy; learners; primary school; energy-dense (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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