Science Forum 2013 (www.scienceforum13.org) Plenary Session: Regional Perspectives on Nutrition and Health Outcomes Katherine Gray-Donald, MCGill University: case study presentation

1. Collaborators:
I. Granderson, C. A. Madramootoo, A Besso, L Phillip
Katherine Gray-Donald

2. • increased production of vegetables, fruits and animal forage
through drip irrigation
Linking Agriculture, Nutrition and Health

3. Describe the nutritional health of primary
school children and changes as a result of
school feeding
Measure the extent to which one can
improve a school lunch program for 3200
children through the use of more local
produce
3

4. Random allocation of 7 /17 primaryRandom allocation of 7 /17 primaryRandom allocation of 7 /17 primaryRandom allocation of 7 /17 primary schoolsschoolsschoolsschools
in government sponsored lunchin government sponsored lunchin government sponsored lunchin government sponsored lunch program:program:program:program:
4 menu4 menu4 menu4 menu changechangechangechange ;;;; 3333 control schoolscontrol schoolscontrol schoolscontrol schools

5. Baseline and 2 yr follow-up (n=188)
Children’s height and weight
Caregiver’s height , weight, questionnaire
Child 24 hr recall
Hemoglobin status
Process evaluation
Implementation
Cost
Acceptance
5
Nutritional outcomes

6. 0
5
10
15
20
25
30
35
40
45
<-2 -2 to -1 -1 to 0 0 to 1 1 to 2 >2
PercentPercentPercentPercent
Height and BMI for AgeHeight and BMI for AgeHeight and BMI for AgeHeight and BMI for Age
Height for Age
BMI for Age
6
WHO Z Score
Health and Nutrition Status of ChildrenHealth and Nutrition Status of ChildrenHealth and Nutrition Status of ChildrenHealth and Nutrition Status of Children

7. OldOldOldOld
Rice and beans turkey wings,
Noodles/ground meat,
Hot dogs
Chicken soup with pumpkin
and dumplings
Cheese sandwich
Sugar drink
NewNewNewNew
Goat meat
String beans, Carrots
Tomatoes, cucumbers
Sweet potato, pumpkin
Melon, banana
7

8. Interest for Ministry of Education??
Ministry of Health??
Ministry of Agriculture??
Condition of the central kitchen
.
8

9. Supplies used per daySupplies used per daySupplies used per daySupplies used per day---- logbook of foods issued from thelogbook of foods issued from thelogbook of foods issued from thelogbook of foods issued from the
storeroom each daystoreroom each daystoreroom each daystoreroom each day
Additions in 2 week period
Watermelon, carrots, pumpkin, tomatoes, cucumber
Better meat more often
Food purchase records for costFood purchase records for costFood purchase records for costFood purchase records for cost
New menu costs 70% more (more due to better meat cuts
than fruits and vegetables)
29% of food budget is for a sugar drink
9

10. Food acceptance by childrenFood acceptance by childrenFood acceptance by childrenFood acceptance by children
Children waste less familiar foods (tomato, cucumber)
Other observationsOther observationsOther observationsOther observations
Sweets offered for sale at school or by outside vendors
10

11. FarmFarmFarmFarm
Increased income
Inconsistent supply of
fruits, vegetables and goat
meat ( seasonality, losses,
etc)
KitchenKitchenKitchenKitchen
Increased workload
Increased cost
Reducing sugar?
11
or
Fork to Farm??

13. Menu Modification