While meals provided to more than 9.2-million pupils at more than 21,000 schools countrywide are nutritionally balanced, some are unappetising and too low on kilojoules.
These are the views of dieticians who were asked by Sunday Times Daily to assess the 2021/22 primary and high schools menus that have been published on the department of basic education’s website.
Khuthadzo Thovhakale, a dietician based at the CureWise medical centre in Midrand, said: “Honestly, most of these meals are not appetising, from how they are cooked to how they are dished up, but due to hunger, food is food, right?”
“I have had an experience with such meals in primary school. These menus have not even changed for a decade. Most of the food I ate in primary school is still on these menus.”
Commenting on her experience of meals during her primary school years, she said: “Most of these foods, especially vegetables, would be soggy and overcooked. One day it would be oily, next day it’s too salty. Which makes me wonder if people who are hired to cook the food are trained to properly prepare these meals.”
Said Thovhakale: “It’s honestly sad that every generation has to eat the same meal or food year in year out. I am not sure if the problem is the budget allocated to each province or if there are no new meal ideas.”
This year’s budget for the National School Nutrition Programme (NSNP) is R8.1bn.
These menus have not even changed for a decade. Most of the food I ate in primary school are still on these menus.
— Khuthadzo Thovhakale
She said, however, that the lunch portions in the latest menus seemed “fair” and that they included both animal and plant-based protein sources.
“A plate waste study would need to be conducted on some of the foods to evaluate whether schoolchildren would consume some of these foods at all. Protein such as lentils and split peas are likely to be less consumed compared to sugar beans.”
Another dietician, Lila Bruk, said while a lot of effort was put into the development of the menus to make them nutritionally balanced, “essentially all the meals are too low in kilojoules, especially those with vegetable sources of protein”.
“Many of the meals contribute very few kilojoules, about less than 800kJ per meal. Most primary school children need at least 7,500kJ per day. Thus, this meal will contribute a very small portion of the child’s energy needs.”
She also felt that the protein portions were very small, saying that a primary school pupil weighing about 35kg needed about 35g protein per day while the 40g lentils (in a meal) has about 4g protein per day.
But Bruk was impressed with the inclusion of pilchards “because this is an excellent cost-effective source of protein and omega-3 fatty acids”.
“Omega-3s are incredibly important for brain development in young children.”
Dietician Taryn Lee Bortz said seasonal vegetables are used which are “more affordable, nutritious and flavourful than those out of season”.
Alluding to one of the meals, chicken stew and rice with green vegetables in season, she said it was a well-balanced diet because it included a protein, a starch and a green vegetable.
It is important to introduce more alternatives, for example, legumes such as such as peas, split peas, chick peas, baked beans and kidney beans as well as more chicken and red meat.
— Dietician Taryn Lee Bortz
She said the sugar bean stew with samp and a yellow vegetable in season was also a good balance of macronutrients.
Bortz said a diversified diet helped children get the correct nutrients needed for adequate growth and development.
“In some provinces, soya mince and pilchards tend to be repeated the most. Besides these, it is important to introduce more alternatives, for example, legumes such as such as peas, split peas, chick peas, baked beans and kidney beans as well as more chicken and red meat.”
Meanwhile, according to the notes appearing at the bottom of some of the provincial menus, the Free State was advised that the soya mince must meet the NSNP specification and that only ultra high temperature (UHT) full-cream milk may be served.
“Meat may only be served if the school gets written approval from the district. Meals should be suitably seasoned and mackerel may be served as an alternative to pilchards.”
Dillon Henwood, a teacher at Elnor Primary in Elsie’s River in the Western Cape, said his school supplemented the meals provided by government by adding chicken and bread to the menu.
About 60 loaves of bread are donated to the school weekly as well as 30kg of chicken every fortnight.
My favourite is rice and pilchard in tomatoes that is served on Wednesdays.
A grade 7 pupil at Namanyane Primary in Thaba Nchu, Free State, said she enjoyed the meals at school.
“My favourite is rice and pilchard in tomatoes that is served on Wednesdays.”
Mamolemo Mokhethi, a cook at Namanyane Primary, said they had never had a complaint about the food.
Basic education department spokesperson Elijah Mhlanga said the menus have been improved by adding a variety of protein options to choose from such as UHT milk, canned pilchards in tomato, canned liver in sauce, soya mince, sugar beans and lentils or split peas.
“Seasoning is stipulated to improve palatability in the menus. The programme is monitored regularly, and where plate waste is observed, menu adjustment can be recommended.”
He said the NSNP was in the process of adding breakfast in needy nodal districts that would increase the nutrient intake.
Mhlanga said there had to be compliance with approved food specifications.
“Soya mince should not be served more than once a week while canned pilchards, mackerel and sardines must be served at least once a week.”
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