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Paucity of Nutrition Guidelines and Nutrient Quality of Meals Served to Kenyan Boarding High School Students

Author

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  • Kevin Serrem

    (Institute of Business Economics, Leadership and Management, SzentIstván University, 2100 Gödöllő, Hungary)

  • Anna Dunay

    (Institute of Business Economics, Leadership and Management, SzentIstván University, 2100 Gödöllő, Hungary)

  • Charlotte Serrem

    (Department of Consumer Sciences, School of Agriculture and Biotechnology, University of Eldoret, Eldoret 1125-30100, Kenya)

  • Bridget Atubukha

    (Faculty of Bioscience Engineering, Katholieke Universitiet Leuven, 3001 Leuven, Belgium)

  • Judit Oláh

    (Institute of Applied Informatics and Logistics, Faculty of Economics and Business, University of Debrecen, 4032 Debrecen, Hungary
    TRADE Research Entity, Faculty of Economic and Management Sciences, North-West University, Vanderbijlpark 1900, South Africa)

  • Csaba Bálint Illés

    (Institute of Business Economics, Leadership and Management, SzentIstván University, 2100 Gödöllő, Hungary)

Abstract

Adequate nutrition is vital for the optimal growth, development, and general well-being of adolescents. A lack of nutritional guidelines for school meals poses a major challenge in the provision of nutritious meals to students in Kenyan boarding high schools. The aim of the study was to investigate the nutrient quality and portion sizes of meals served to students and the adequacy of the meals in meeting students’ health requirements. A cross-sectional study was carried out among 50 catering or kitchen managers of 50 high schools in Kenya. Data were obtained through researcher-assisted questionnaires. It was established that menus were simplistic in nature, lacked variety, and were repetitive. With regard to nutrients, menus offered to students were excessively highin dietary fiber, containing three or five times more than the recommended daily intake. In most cases, students were underfed on nutrients such as carbohydrates, vitamin A, folic acid, potassium, calcium, proteins, and vitamins B1–12, resulting in low energy provision. It is concluded that a majority ofthe Kenyan high schools studied do not provide nutritionally adequate meals. The government of Kenya should have nutrition guidelines to ensure that schools provide diets with high foodand nutrient quality to students.

Suggested Citation

  • Kevin Serrem & Anna Dunay & Charlotte Serrem & Bridget Atubukha & Judit Oláh & Csaba Bálint Illés, 2020. "Paucity of Nutrition Guidelines and Nutrient Quality of Meals Served to Kenyan Boarding High School Students," Sustainability, MDPI, vol. 12(8), pages 1-12, April.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:8:p:3463-:d:349808
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    References listed on IDEAS

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    1. Carlo Azzarri & Alberto Zezza & Beliyou Haile & Elizabeth Cross, 2015. "Does Livestock Ownership Affect Animal Source Foods Consumption and Child Nutritional Status? Evidence from Rural Uganda," Journal of Development Studies, Taylor & Francis Journals, vol. 51(8), pages 1034-1059, August.
    2. Karl Peltzer & Supa Pengpid, 2010. "Fruits and vegetables consumption and associated factors among in-school adolescents in seven African countries," International Journal of Public Health, Springer;Swiss School of Public Health (SSPH+), vol. 55(6), pages 669-678, December.
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    1. Bernadett Bringye & Maria Fekete-Farkas & Szergej Vinogradov, 2021. "An Analysis of Mushroom Consumption in Hungary in the International Context," Agriculture, MDPI, vol. 11(7), pages 1-20, July.
    2. Tamás Madarász & Enikő Kontor & Emese Antal & Gyula Kasza & Dávid Szakos & Zoltán Szakály, 2022. "Food Purchase Behavior during The First Wave of COVID-19: The Case of Hungary," IJERPH, MDPI, vol. 19(2), pages 1-16, January.

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