Nutritional value of food served in Sekolah Menengah Agama Kota Kinabalu, Sabah

Tan, Chia Mei (2009) Nutritional value of food served in Sekolah Menengah Agama Kota Kinabalu, Sabah. Universiti Malaysia Sabah. (Unpublished)


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School meals are an important component in creating a healthy school environment because students especially those residing in hostels consume a large proportion of their total food and nutrient intake at school. The objectives of this cross-sectional study were to examine the nutritional value of food served in a residential school in Kota Kinabalu, Sabah; to compare the nutrients provided in school meals with the Recommended Nutrient Intakes (RNI); to determine whether the food served adhere to the School canteen Guidelines and, to determine the ability of students to finish the food served. Triplicate samples of all foods served on four weekdays and one weekend were weighed. Mean energy was 2199±246 kcal/day (CV=11.2%) which was adequate for female but not for male students aged 13 to 18 years. Energy from carbohydrate, protein and fat was 59.0%, 16.7% and 24.5% respectively. Food served provided 81.7% of RNI for energy. Provision of protein, vitamin A (calculated as total RE), and vitamin C exceeded the RNI values (145.1%, 371.8%, and 189.8%). Nutrients which did not meet the RNI were zinc (14.6% of RNI), calcium (48.6%), thiamine (77.1%), niacin (80.5%), riboflavin (93.6%), and iron (96.6%). It was observed that the school canteen and cooperative are selling food and beverages which are not encouraged or not permitted to be sold in schools. Subjects (n =163; m=68, f=95) were asked to record food served which was discarded in one day. Vegetable, rice, beef and fish were the most frequently discarded items during lunch and dinner. Over these two meals, 16.9% of subjects discarded vegetables served, 5.8% rice, 5.5% beef and 5.5% fish. These findings showed that there might be a need to review the school menu in order to achieve the RNI values; and food presentation or cooking method to encourage higher consumption levels, particularly of vegetables.

Item Type: Academic Exercise
Keyword: Nutritional, Nutrient intake, Food served, School canteen guidelines, School hostels, Sekolah Menengah Agama Kota Kinabalu
Subjects: T Technology > TX Home economics > TX1-1110 Home economics > TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service
T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department: SCHOOL > School of Food Science and Nutrition
Depositing User: ADMIN ADMIN
Date Deposited: 22 Jun 2012 09:02
Last Modified: 23 Oct 2017 12:15

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