P46 Nutritional Composition of Breakfast Meals Served in All-Girl Intermediate and Secondary Public Schools in Mecca, Saudi Arabia

Abstract

Background Several studies in Saudi Arabia indicated adolescents’ diet to be low in fiber, calcium, and vitamin D while sugar, salt, and fat content were high. Since adolescents spend half of their day at school, schools play an important role in students’ daily nutrient intake. Objective The objective of this study was to assess the nutritional content of breakfast meals (the main meal served) in Saudi Arabian all-girl intermediate and secondary public schools in Mecca as well as obstacles to serving healthier food options. Study Design, Settings, Participants This was an exploratory, descriptive study. Forty six intermediate schools and 43 secondary schools were randomly selected to participate in this study. The researcher visited each school and conducted a face-to-face survey on operations with foodservice staff and lists of foods served were collected. Measurable Outcome/Analysis Foods served were analyzed using Diet Analysis Plus, 10th Edition. Independent-sample t-tests were used to measure nutrient (calories, protein, fat, carbohydrates, calcium, iron, vitamin D, and sodium) differences between school types. Additional data on the school food service operations, staff and menu planning was collected through questionnaires. Results There were no significant differences (P > .05) between nutrient content of food served based on school level. Results indicated low content of calcium, iron, and vitamin D, and high content of sugar and sodium of foods served. Students’ refusal to purchase healthy food options (69% of all schools) and their preference for unhealthy foods were the main barriers to serving healthy foods. Most (76%) of the foodservice managers did not have a nutrition background but were responsible for food ordering and planning food lists. Conclusion Findings indicated that schools offered foods of low nutritional quality. The lack of nutrition-related educational background by foodservice managers as well as students’ preferences contributed to low nutrient density in the offered foods. There is a need for better training of staff as well as education of the students as to the importance of healthier dietary choices. Funding None.