School Snack Research Articles

Sanitary Hygiene Practices and Escherichia coli Contamination in Snack Food at Elementary School Canteens in Nganjuk District

Snacks served at schools that are contaminated with Escherichia coli germs run the risk of harming students' health. The World Health Organization states that around 70% of diarrheal disease cases are caused by food contaminated with Escherichia coli. Escherichia coli contamination in school snacks can be influenced by a lack of hygiene and sanitation aspects. This investigation aimed to establish a connection between good cleanliness habits and an E. coli infection in the cafeteria food at Nganjuk District's primary schools. This kind of study has an observational design and a cross-sectional study plan. The research sample consisted of 12 canteens selected through purposive sampling. Data collection methods included observation, interviews, and laboratory tests, followed by univariate analysis with descriptive statistics and bivariate analysis with Fisher's exact test. Laboratory test results explained that of the 12 samples, there were 5 (41.7%) foods contaminated with Escherichia coli. The outcomes demonstrated a link between the handler's hygiene (p = 0.015), sanitation of equipment (p = 0.028), serving process (p = 0.010), peddler facilities (p = 0.045), and Escherichia coli contamination. While the quality of food ingredients (p = 0.222) and TPM sanitation (p = 1.000) do not correlate with Escherichia coli contamination, It can be concluded that personal hygiene of the handler, sanitation of tools, serving process, and poor peddling facilities can increase the contamination of hawker food by Escherichia coli bacteria.

Identifikasi Bakteri Escherichia Coli Pada Sampel Daging Bakso Sebagai Pangan Jajanan Anak Sekolah (PJAS)

Pangan Jajanan Anak Sekolah (PJAS) is one of the foods consumed by people in Indonesia, especially by children and adolescents. This food is very vulnerable to contamination by microorganisms that can damage and can be toxic to the human body when consumed. Microbes can contaminate food through water, dust, air, soil, processing equipment (during the production or preparation process) as well as secretions from the intestines of humans and animals. The method used is literature review by collecting, evaluating, and synthesizing existing studies in the scientific literature. In this case using a search engine such as google scholar. The years obtained from articles from 2018 to 2024 are relevant to the topic of this research. The topic used is the identification of Escherichia coli bacteria in meatball meat samples as school snack food (PJAS), this method is used to gain an in-depth understanding of Escherichia coli bacteria in meatball meat samples as school snacks. According to the World Health Organization (WHO), an estimated 600 million people globally (nearly 1 in 10 people) fall ill including diarrhea, kidney and liver failure, brain and nerve disorders, reactive arthritis and cancer from food-borne diseases, with 420,000 deaths reported in 2010. Food-borne illnesses arise from the consumption of contaminated food, which can be.

Description of Knowledge, School Snack Consumption Behavior and Nutritional Status of Elementary School Latukan, Lamongan Regency

The growth and development of elementary school-aged children require adequate nutrition. A preliminary study conducted on 10 students of Latukan Elementary School revealed that 20% of them were overweight, 60% had good nutritional status, and 20% were underweight. However, this preliminary study failed to provide a comprehensive understanding of the knowledge, snack consumption behavior, and nutritional status of students at Latukan Public Elementary School in Lamongan Regency. To address this gap, a descriptive study was conducted to determine the knowledge, consumption behavior of school snacks, and nutritional status of elementary school students in Latukan, Lamongan Regency. The study population comprised 66 students, with a sample size of 40 students selected through proportional random sampling. Data were collected through interviews using questionnaires and food frequency questionnaires. The findings revealed that 55% of the students had good knowledge, 55% exhibited moderate behavior, 57.5% consumed school snacks frequently, and 62.5% had good nutritional status. Moreover, 22.5% of the students were categorized as having more nutritional needs. This research aims to raise awareness among the community regarding the importance of nutritional knowledge and healthy snack consumption habits among school-aged children.

Peran Serta Sekolah dan Guru Pada Murid Dalam Mengembangkan Program Makanan Jajanan Sekolah Yang Sehat

School snacks are foods that are usually sold at school and are known as snacks or snacks, lunches for students at school. Usually in the form of foods that are easy to carry and eat such as chips, candy or biscuits. School snacks can be snacks, drinks, ice cream or snacks that students can buy during break times or when they go home. School snacks are usually sold around or near the school, such as in the canteen, in nearby shops, or at snack outlets. School snacks need to be considered because they affect students' health and nutrition, and can affect their learning performance and behavior. Therefore, school snacks must be ensured to be quality and healthy. To ensure student health and academic success. Therefore, school snacks must be ensured to be high quality and healthy to ensure students' health, academic success and good behavior. Institutions have an important role in controlling snacks around schools. Institutions must make clear policies about permitted snacks, such as limiting oily, sweet, salty snacks, or foods with certain food additives. Schools must organize and select snack suppliers that meet quality and food safety standards. Schools must provide education about nutrition and health to ensure students understand the importance of healthy eating. Schools must provide healthy alternative foods such as fruit, vegetables or healthy biscuits for students.

Effect of a Centrally-Procured School Snack Program Vs. a Traditional School Snack Program on Children’s Dietary Intake: A Randomized Controlled Trial

ABSTRACT Less than one-third of Canadian children consume the recommended five daily servings of FV. This cRCT aims to assess how a 10-week centrally-procured school food program (intervention) influences consumption of FV compared to a traditional program (control). Sixty elementary schools took part, including 2,422 children. Dietary intake during the school day was assessed using a new tool: “Pupils Eating At School.” There were no significant improvements in servings or instances of FV, but a small, statistically significant increase in consumption of milk and alternatives was found. Future research should consider other strategies to nudge children toward trying FV at school.

Unhealthy food consumption among Ecuadorian children: A cross-sectional study in the context of the school food regulation

Introduction. The intake of energy-dense unhealthy food at school could influence the overall energy intake of children. Objective: To characterize the patterns of buying a snack at school and to analyze the association of these patterns with the source of the school snack (brought from home or bought at school) and screen time. Materials and methods: A cross-sectional study was conducted from October 2018 until May 2019 among school children (9 to 12-year-olds) from Cuenca-Ecuador. Intake of energy-dense unhealthy food groups, the source of the school snack, and screen time were assessed using questionnaires. Multiple correspondence analysis was used to identify intake patterns of unhealthy food groups, and logistic regression to assess the association between intake of energy-dense unhealthy food groups (FG) with the school snack source. Results: Among 1,028 children recruited 63%, 42%, 30% and 22% of the children reported consuming sweets/confiture, savory snacks, fast food, and pastry products, respectively, at least two days per week. Around 39% of the children were classified as “Frequent consumers of energy-dense unhealthy FG”. Buying the snack at school was associated with a more frequent intake of sweets/confiture (OR=1.56, CI 95% =1.05-2.32) and fast food (OR=2.01, CI 95% =1.15-3.50) during the week, as well as with being classified in the “frequent consumer of energy-dense unhealthy FG” (OR=1.99, 95% CI=1.40-2.82). Conclusions: Ecuadorian children still consume prohibited unhealthy foods at school. These results reinforce the importance of evaluating, monitoring, and adapting strategies to promote a balanced diet.

Multiple Micronutrient Deficiency Among Adolescent Girls with Normal Nutritional Status - Need for Fortified Nutritional Support in Rural Settings of South Tamil Nadu, India

Introduction: Adolescents contribute to one fifth of the world's population and is a high priority lifecycle stage for nutrition needs and intervention. Nutritional deficiency, including micronutrients, hinders their normal growth and development. Improving adolescent girls’ nutrition has reproduction-related benefits and serves as a unique opportunity to break the vicious cycle of intergenerational structural problems. The objective is to estimate the prevalence of anaemia, micronutrient deficiency and nutritional status among adolescent girls in rural India. Methods: A community-based cross-sectional study was conducted among 241 adolescent girls in rural Tirunelveli, India with 220 blood samples. Results: The mean age of 241 adolescent girls was 13.8±1.4 years and nutritional status was normal, overweight, obese, thin and stunted in 81.7%, 14.5%, 3.3%,0.4% and 4.6% respectively. The prevalence of anaemia, iron deficiency and iron-deficiency anaemia were 37.2%, 34.5% and 12.3%. Except for selenium, the estimated micronutrient deficiency levels were Vitamin B12 - 40.9%, Copper-30.9%, Zinc-13.6% and Iodine- 11%. Only 19.1% girls had adequate levels of all micronutrients. Vitamin B12 deficiency was more in girls who were overweight (p<0.05). Conclusion: Multiple micronutrient deficiency with normal nutritional status is high among adolescent girls with Vitamin B12 deficiency higher than Iron. Multipronged strategies, including introducing micronutrient fortified healthy snacks in schools, might bring greater acceptance and improvement in nutritional health among these girls.

Effect of a nutritional intervention on nutrient content in school snacks in public schools in Mexico

nutritional interventions (IN) in schoolchildren allow for health promotion, physical activity, and nutrition actions for the prevention of malnutrition. to evaluate the effect of an IN on the nutrient content in school snacks (ER) in public education schools in Mexico. descriptive, longitudinal, and prospective study with a sample of 812 children were classified into intervention group (IG) and control group (GC). Anthropometric measurements (weight, height, waist circumference) were made to identify nutritional status (EN); to evaluate the ER, the food and beverages that the children took from home to consume during the break were recorded on a checklist; the IN was performed in the GI for 12 weeks with a 6-week reinforcement and the final evaluation was carried out that included EN and SP in both groups. a 1.4 % increase in overweight (SP) and obesity (OB) was observed in the GI, while in the GC it increased 5.5 %. In the CR, the GC showed a higher consumption of calories, carbohydrates, and sugars. In the intragroup analysis, the GI decreased carbohydrates, sugars. This intervention showed a small effect on the decrease of calories, carbohydrates and polyunsaturated acids of the GI compared to the GC. IN had a positive effect on the decrease in the energy and carbohydrate content of school snacks and therefore a slower trend in the prevalence of SP and OB in the GI compared to the GC.

Healthy snack food campaign through educational games for elementary school student

Elementary school students like various snacks in the school environment, which frees children to choose the food and drinks available. They tend to consume foods containing causative spices, sweet foods, and beverages, and foods with additional ingredients, which will cause things that are not good for children's health. There are still many students who need help understanding about healthy snacks food. Education on healthy snacks in schools is not optimal because knowledge related to these snacks food still needs to be better socialized. This community service activity aims to increase knowledge about healthy snacks in elementary school students through educational games. The methods are socialization, focus group discussion, game simulation through snake and ladder educational games, healthy snack food puzzles, self-evaluation, and documentation. The results obtained from this activity were in the form of increasing the knowledge score of healthy snack food after education and educational games and commitment from partners to incorporate healthy snack food materials into PJOK subjects. This result shows that knowledge of healthy snacks can be improved through snake and ladder educational game activities and beneficial snack food puzzle games. It is recommended that the school continuously allocate time regularly for healthy snack food education for all students.

Manajemen Program Inovasi Pembiasaan Kemampuan Sosial Emosional Anak Usia Dini di RA An Nur Plus Jetis Mojokerto

Based on the research results, it was found that: 1) The implementation of the SRA program policy at MAN 1 Gresik takes place in a Bottom Up manner based on the principles of child-friendly schools, namely non-discrimination, the best interests of children, non-violence, and respect for children by integrating several existing programs such as adiwiyata school programs, population alert schools (SSK), safe schools, inclusive schools, BPOM school snacks, UKS, Gerakan Ayo Membangun Madrasah (GERRAM). 2) Implementation of child-friendly school management begins with the planning stage and analysis of the situation and conditions, organizing and forming a team according to ability, implementing the principal's program as a role model, and evaluation is carried out directly and indirectly for 3 months once and once a year is done programmatically. 3) The implications of the SRA program are very positive for all school community members, the school environment, so that character, communication, and cooperation are well formed so that it becomes an educational institution categorized as BARIISAN (clean, safe, friendly, beautiful, inclusive, healthy, beautiful and comfortable) The creation of positive discipline which is the development of discipline and has a lot of achievements both academically and non-academically, the proof is that 105 out of 382 class XII students in 2023 have been accepted at PTN through the SBMPTN route, MAN 1 Gresik also won the title as the 2nd place in the Population Alert School at the East Java level.

Kemampuan Manajerial Kepala Sekolah Dalam Mengimplementasikan Program Sekolah Ramah Anak di MAN 1 Gresik

Based on the research results, it was found that: 1) The implementation of the SRA program policy at MAN 1 Gresik takes place in a Bottom Up manner based on the principles of child-friendly schools, namely non-discrimination, the best interests of children, non-violence, and respect for children by integrating several existing programs such as adiwiyata school programs, population alert schools (SSK), safe schools, inclusive schools, BPOM school snacks, UKS, Gerakan Ayo Membangun Madrasah (GERRAM). 2) Implementation of child-friendly school management begins with the planning stage and analysis of the situation and conditions, organizing and forming a team according to ability, implementing the principal's program as a role model, and evaluation is carried out directly and indirectly for 3 months once and once a year is done programmatically. 3) The implications of the SRA program are very positive for all school community members, the school environment, so that character, communication, and cooperation are well formed so that it becomes an educational institution categorized as BARIISAN (clean, safe, friendly, beautiful, inclusive, healthy, beautiful and comfortable) The creation of positive discipline which is the development of discipline and has a lot of achievements both academically and non-academically, the proof is that 105 out of 382 class XII students in 2023 have been accepted at PTN through the SBMPTN route, MAN 1 Gresik also won the title as the 2nd place in the Population Alert School at the East Java level.

Enhancing School Canteen Practices: A Catalyst for Healthier and Ethical Student Snacking

The prevalence of substandard and non-halal school snacks is a pressing concern, as 35% of school snacks reportedly contain addictive substances, contributing to potential health risks among students [1]. Instances of elementary school children falling ill due to consumption of mobile vendor snacks have surged [2]. Prompted by these issues, our dedicated team embarked on an intervention to educate and revamp school canteen practices under the framework of BERSERIH (Clean, Healthy, Beautiful, and Halal). Focusing on Madrasah Ibtidaiyah Muhammadiyah 3 in Penatarsewu village, our selected canteen represented a nutritional fulcrum for students. The pre-intervention state depicted an inadequately healthy, clean, and appealing canteen, compounded by a lack of food variety, thus enticing students to seek alternative, risk-laden snack sources. Through imparting knowledge on healthy, halal food and revitalizing canteen aesthetics, a noticeable surge in canteen snack purchases by students was observed, alongside heightened food diversity facilitated by canteen vendors. This initiative underscores the pivotal role of canteens in fostering nutritious and ethical snacking habits among school children.
 Highlight:
 
 Prevalence of Unhealthy Snacks: The study addresses the alarming presence of substandard and addictive-laden school snacks, with 35% containing harmful substances, posing potential health risks to students.
 Mobile Vendor Snacks and Health Implications: Instances of elementary school children falling ill after consuming snacks from mobile vendors highlight the urgent need for improved school canteen practices to ensure students' well-being.
 Educational Intervention and Canteen Transformation: The research outlines the successful implementation of the BERSERIH framework to educate and transform school canteen practices, resulting in increased consumption of healthy, halal snacks and a diverse food selection among students.
 
 Keyword: School Snacks, Health Risks, Canteen Practices, Halal Food, Student Well-being

Making Natural Acid-Base Indicators with a Science, Technology, Engineering, Mathematics (STEM) Approach to Chemistry Subjects During the Covid-19 Pandemic

This study focuses on the implementation of the STEM approach in chemistry subjects to develop naturalacid-base indicators through contextual learning materials. The learning was conducted remotely using variousdigital services. To accomplish this, the experiment used the STEM approach with a Project-Based Learningmodel (STEM-PjBL), which was developed by Laboy-Rush and promoted by West Java Province EducationOffice in collaboration with SEAMEO QITEP in Science to develop natural acid-base indicators. The researchfindings were evaluated using qualitative descriptive methods to address the concerns that arose during thestudy. Data were collected through observations and student questionnaires regarding the implementation ofthe STEM approach in the acid-base indicator material. It was discovered that the STEM approach can beeffectively employed in online learning during the Covid-19 pandemic. This study utilised plant parts obtainedfrom the students’ surrounding environment. However, before this experiment, students’ knowledge about thenature of acid-base reactions in school snacks remain unknown.

Are intermediate school meals a real contribution to improve a healthy and sustainable diet?

PurposeThe purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality.Design/methodology/approachAn observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones.FindingsThe results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products.Research limitations/implicationsThis study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production.Practical implicationsIntermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets.Social implicationsThe promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools.Originality/valueMany studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field.

Contribution of School Canteen's Snacks to The Iron Fulfillment in Malang High Schools

Inadequate dietary iron, impaired iron absorption, bleeding, or loss of body iron in the urine may cause anemia. The prevalence of anemia due to iron (Fe) deficiency in Indonesia reaches 22.7% in females and 12.4% in males. Indonesian students spent 7-8 hours/day, mainly the iron daily intake influenced by school canteen snacks. This study aimed to determine the contribution of Fe content in canteen snacks in high schools in Malang. This research was an analytic observational study using a cross-sectional design with the AAS (Atomic Absorption Spectrometry) method as a quantitative iron analysis technique. Food samples were selected purposively according to the inclusion criteria from 10 high schools consisting of junior high and senior high school groups. The snack samples studied were fried chicken, fried Tempe, and noodles. The average Fe content in snacks was analyzed using the independent T-test in the junior and senior high school groups. The iron content in fried Tempe and noodle showed a significant difference with p> 0.05, while the iron content in fried chicken in the two school groups did not show different results. However, the percentage contribution of Fe to the Nutrition Adequacy Rate (RDA) is still minimal, with the most significant contribution coming from noodles, reaching 17.85% in the male group.

Children’s food habits, consumption, and food safety of popular snacks in school environment in Indonesia

Background: School age is a period of children's growth and development into adolescence. Therefore, an adequate intake of nutrients and food that is safe to consume is essential. The food safety level of school snacks is still poor. Good snacking habits can contribute enough energy and protein to children. Conversely, improper and unhealthy snacking habits can have negative impacts on children.Methods: This cross-sectional study was conducted in six selected public elementary schools from January 2018 until April 2019. The study involved selecting a sample using the purposive sampling method. The total samples from six schools were 214 students.Results: The study found a significant difference between eating frequency of school children in urban and rural areas (p<0.05). Regarding snacking habits, most students in urban (61.0%) and rural (76.2%) had snacks 4-6 times per week. Snack’s contribution to daily energy and protein intake in rural was 21.7% for energy and 18.1% for protein, while in rural, 31.6% for energy and 24.1% for protein. The results of the microbiological contamination analysis of popular snacks from all of the schools came out negative.Conclusions: Based on those findings, the schools should continuously supervise the practice of selling snacks around the school. The department of education and culture and the health office need to conduct training for food vendors and teachers about healthy snacks in schools. Parents need to pay more attention to children's food consumption.

Food providers’ experiences with a central procurement school snack program

Universal, government-funded school food programs (SFPs) offer many benefits not only to the children they serve, but also to the communities that support them. To date, Canada does not have a national SFP. Thus, if one is to be considered, evaluations of current SFPs in a Canadian context are necessary. This study explored food providers’ experiences with the Centrally Procured School Food Program (CPSFP) in Southwestern Ontario, Canada. Twenty interviews were conducted with individuals involved in the production, procurement, and delivery of food to schools. Successes included improved economies of scale, increased profile and awareness of local food systems, and enhanced reach into schools. Challenges included inconsistent delivery times and unexpected food volumes that placed additional burdens on program implementation. Recommendations for program sustainability included enhanced engagement of partners, sustained funding to build capacity (including paid personnel), and more learning opportunities for students. Food providers gave insights on how the CPSFP can be improved and sustained into the future, as well as its potential to provide new opportunities for all stakeholders and have a positive impact on the local food system.

"I Like the One With Minions": The Influence of Marketing on Packages of Ultra-Processed Snacks on Children's Food Choices.

ObjectiveThis study aimed to assess the most consumed school snacks using the free listing and understand how marketing strategies on food labels influenced children's perceptions of snacks via focus groups.DesignThe study design involved free lists and semi-structured focus group interviews.SettingSão Paulo, Brazil.ParticipantsA total of 69 children were involved in this study.Phenomenon of InterestChildren's perceptions of food labels.AnalysisFood groups mentioned on the free lists were analyzed for their frequency and priority of occurrence. The focus groups were analyzed through content analysis.ResultsJuices and chips were the most salient snacks, with availability and flavor as reasons for their consumption. Children found images on labels appealing, which created a desire for the food, although could be deceptive. Snacks perceived as healthy were encouraged by parents, and children could more easily convince them to buy snacks with health claims. Colors and brands were important to catch children's attention and make the snack recognizable. Television commercials and mascots reinforced marketing strategies on labels.Conclusions and ImplicationsOur results point to the need for public health strategies to deal with the obesity epidemic through creating and implementing specific legislation to regulate food labels to discourage the consumption of unhealthy snacks and prohibit food marketing targeted at children.

Parents as New Frontliners of Education: Their Role to Students’ Learning in the New Normal

This qualitative research using a phenomenological approach revealed the experiences of parents as they facilitate learning at home in times of the COVID-19 pandemic. The key informants of this study were the parents of Tandag National Science National High School. They were purposely chosen as those who are working and have spouses who were working too. To gather the data, one-on-one interviews were done. The results revealed that parents have done preparations in adjusting to the new learning process such as purchasing gadgets, accounting for the usability of gadgets, arranging a conducive learning environment, providing school supplies and snacks, and attending programs relative to the new normal learning. By doing these preparations, will allow learners to learn better. As parents facilitate learning at home, they built rules for learners to follow, utilized the internet as a source of information, helped the learners understand difficult topics, sought help from a more knowledgeable person and minded the health condition of the learners. Knowing how to facilitate learning at home would prevent learners to have stress. The results of the study further revealed that having parents as facilitators of learning at home has its own advantages which include stronger family bonds, increased parental involvement in students’ learning, and developing learners’ independence. On the other hand, it has also its own disadvantages which include a lack of time management to meet the demands of work and learners’ educational needs and a lack of parent pedagogical content knowledge. The study further revealed that when it comes to programs and mechanisms the parents emphasized the importance of teachers’ constant communication, convenience, and accessibility of digital module, fostering teachers’ approachability, effective monthly update meeting of students’ progress, and involvement of subject teachers in monitoring tools.

Does a school snack make a difference? An evaluation of the World Food Programme emergency school feeding programme in Lebanon among Lebanese and Syrian refugee children.

To investigate the effects of providing a daily healthy school snack on children's nutritional, social and educational outcomes and explore stakeholders' perceptions of an emergency school feeding programme (SFP). Convergence triangulation mixed-methods study design. Associations were examined between receiving the school feeding intervention and children's outcomes using multivariable regression models. Quantitative data were complemented with interviews and focus group discussions with parents and staff. In vulnerable communities in Lebanon, the World Food Programme has implemented an emergency SFP targeting Lebanese (attending morning sessions) and Syrian refugee children (attending afternoon sessions) in public schools. Children from ten intervention schools (morning n 403; afternoon n 379) and ten matched control schools (morning n 399; afternoon n 401), as well as twenty-nine parents and twenty-two school staff members. Diet diversity was higher in intervention schools as compared with control with a significantly higher consumption of dairy products, nuts and fruit in both sessions. Child-reported food insecurity experience was lower in children attending the afternoon session of intervention v. control schools. The SFP intervention was associated with higher school engagement and sense of school community in the morning session only. While the SFP was significantly associated with higher attendance for children in afternoon sessions only, it was significantly associated with school retention of children in both sessions. A daily healthy snack potentially acts as an incentive to improve children's nutritional outcomes, school engagement, sense of belonging, equality between students and improvement in children's attendance and retention in public schools.