(P13-001-25) Nutritional Gaps in the Ghana School Feeding Programme: A Rapid Review

Objectives: Identifying dietary nutrient gaps and evaluating whether Ghana School Feeding Programme (GSFP) meals meet nutrient recommendations and assessing their overall nutritional quality are critical for improving diets and addressing malnutrition. This rapid review evaluates these aspects and the reliability of existing data.

Methods: A structured search across six databases (CABI Reviews, Emerald Insights, EBSCO ERIC, PubMed, PubMed Central, and Scopus) was conducted to identify English-language, peer-reviewed articles published between 2005 (GSFP onset) and 2024 that focused on the  GSFP meals nutritional adequacy and their overall nutritional quality. Methodological rigor was evaluated using the validated Mixed Methods Appraisal Tool (MMAT). Findings were summarized using narrative synthesis.

Results: Seven eligible studies were reviewed. One assessed meal quality using a Danish school meal indicator. Nutritional quality was evaluated through nutrient profiling. Six studies examined nutrient intake and dietary diversity; five applied the World Health Organization and Food and Agriculture Organization reference nutrient intakes, and one used World Food Programme standards. None analyzed subgroups by age or sex, treating nutrient references uniformly. The MMAT ratings showed one study at 80%, one at 40%, and five at 60%, with higher percentages indicating better methodological rigor. The GSFP meals, though made with minimally processed, nutrient-rich local ingredients, lacked variety, typically including only two to three out of five food groups. They primarily comprised starchy staples, legumes, nuts, and seeds, with low inclusion of vitamin A-rich vegetables and animal-derived foods. Two studies noted the omission of eggs, dairy, and fruits. Five studies reported nutrient deficiencies, including energy, protein, vitamin A, thiamin, calcium, iron, and zinc.

Conclusions: Evidence suggests that GSFP meals may be nutritionally inadequate in essential nutrients. However, the paucity of studies using validated metrics specific to school meals and menus prevents definitive conclusions about their overall nutritional quality. Future research should develop dietary guidelines and meal quality metrics based on the Ghana FBDG for the GSFP.

Funding Sources: This study did not receive any funding.