REQUI REMENTS FOR SUCCESSFUL OPERATION OF THE SCHOOL LUNCH PROGRAMME
The requirements for the successful operation of a school lunch programme are:
1. Adequacy of the meals;
2. Sound management of the lunch programme;
3. Educational emphasis; and
4. Well-trained lunch personnel.
1. Adequacy of the meals For a majority of children in the primary school, the school lunch is the only complete meal. For others, it replaces the main meal of the day in the home. Therefore the adequacy of the meals is of utmost importance. The adequacy of the school meals depends upon-
(a) understanding the nutritional needs of children, and
(b) providing meals to fulfil their nutritional requirements.
(a) Understanding the nutritional needs of children The growth and development of children, their needs for food and feeding problems are inter-related. That "the young individual is not only small, but he is growing; not only immature, but he is developing; not only inexperienced, but he is learning" must be taken into account while feeding children.
The period from birth to twelve years is one of rapid growth, particularly during the preschool and early school years. The period between the weaning time and the beginning of adolescence is one of steady growth when all the nutritional requirements, protein, carbohydrate, fats, vitamins and minerals are met adequately. Under such conditions growth is sustained and maximum development and resistance against diseases are achieved.
77
78
The food and nutritional requirements of children have been determined carefully for the various age groups by the Indian Council of Medical Research (1968) as shown in the Tables XI and XII. The calorie requirements of children have been calculated on the basis of age, size, activity and rate of growth. The quantity of the protein required by the growing children is much greater per kilogram of body weight than that required by the adults. Proteins are necessary for the building up of body tissues. They form the warp and the woof of all protoplasm in the living system. The protein requirements are influenced by the quantities of calories, vitamins and minerals present in the diet. Calcium, though occurring in small quantities in the body, is important for bone formation, muscular contraction, regulation of nervous functions and the working of the heart muscle. Calcium plays a unique part in promoting growth.
TABLE XI
Daily Food Allowances for the Children of 4 to 12 Years Age (ICMR, 1981)
Foods 4-6 years 10-12 years 10-12 years
boys girls
V N.V V N.V V N.V
grams
Cereals 270 270 420 420 380 380
Pulses 5 17.5 45 22.5 45 22.5
Green leafy
vegetables 50 50 50 50 50 50
Other vegetables 30 30 50 50 50 50
Roots and tubers 20 20 30 30 30 30
Milk 250 250 250 250 250 250
Fats and oils 25 30 40 45 35 40
Meat, fish and egg - 30 - 30 - 30
Sugar and jaggery 40 40 45 45 45 45
V-Vegetarian diet
N.V -Non Vegetarian diet
79
TABLE XII
Daily Nutritional Allowances for Children of 4-12 Years Age (ICMR, 1981)
Age K.Calories Protein Calcium Iron Vita- Thia- Ribo- Vitamin
group min A mine flav- C
years in
g mg mg mg mg mg mg
4-6 1720 29.4 300 0.9 1.0
400 to
7-9 2050 35.6 500 20 to 400 1.0 1.2 40
25
10-12 2420 42.5 600 1.2 1.5
Vitamin A requirement increases with the rate of growth and size. Liberal allowances of vitamin A are necessary during early life for increasing resistance to infection. Thiamine and riboflavin are essential for growth and for the utilization of food in the body.
Their requirements are influenced by the nature of the diet, that is the proportion of carbohydrates, proteins and fats present, the quantity of food consumed, and the Basal Metabolic Rate* of the individual. Because of increased tissue formation and accelerated metabolic activities which characterize growth in children, they need higher quantities of thiamine and riboflavin than adults.
Vitamin C plays an important part in all the growth processes. It is needed in adequate quantities to maintain the active growing tissues in children. Vitamin D facilitates the absorption of calcium, but also exerts a direct influence on calcification in the body.
When developing criteria for appraising the management factors in the school lunch programme in Sri Avinashilingam Primary School, high priority is given to the nutritive value of the lunches served.
80
(b) Providing meals to fulfil the nutritional requirements Those responsible for planning school lunch menus are aware of the recommended dietary allowances for children of the various age groups, and provide well balanced and nutritious meals to supply the recommended allowances. Inexpensive foods of high nutritive value are included in the menus in interesting combinations to reduce cost. Some standardised low cost recipes, using the locally available foods suitable for school lunches to supply one-third of the daily nutritional requirements are given in Appendix B. These menus do not require elaborate cooking. They can be easily achieved with local resources at reasonable cost.
2. Sound management of the lunch programmes The factors essential for the successful management of school lunch programmes are:
(a) The administrative set up, and
(b) Physical requirements.
a) Administrative set up A successful school lunch programme necessitates a stable, scientific and efficient administrative set up which is seized with the significance of the school meals. Economically it should be self- sufficient. Financial security is necessary for ensuring the continuity of the programme. The objectives and philosophy of the programme should be clearly stated. The location of the lunch room should be within the school buildings. The accounting system should be simple, sound and accurate.
b) Physical requirements The factors which determine the efficiency of the school lunches are: the objectives and ideas of the school, the number of meals served, the extent of pupil labour used, assistance provided by persons and parents who are not directly connected with the food production and service, the number and type of equipment available, training of personnel, experience and work habits of workers and the supervision of workers.
The lunch place. is a cheerful place. Good planning of the lunch space is essential to achieve success. The construction of the lunch space and equipment must be sanitary and easy to clean. The walls and floors of the lunch place should be safe and functional to permit work and conversation without confusion. The furniture
81
must be sturdy and of the correct height and other dimensions for comfortable use by children. In such planning, the location, size, space and construction, and equipment are important. The furnishing if any, must make the room bright, attractive and easily cleanable. The equipment must be adequate and satisfactory. Labour saving devices should be used to the extent feasible, reduce cost of meal preparation and enhance the quality of meals. Buying should be planned carefully and executed locally, as far as possible.
The kitchen being the heart of the establishment must be bright and well ventilated. Necessary provision must be made for the storage, preparation, cooking and serving of food, washing and sanitizing the utensils and disposal of waste, to facilitate the preparation, and serving of attractive, sanitary, wholesome and nutritious meals. Hand washing facilities must be made available near the lunch room.
The following points have been considered specifically in Sri Avinashilingam Primary School while planning the school lunch space:
(i) Location. The pattern of the entire school building has determined that the most convenient location of the school lunch room is at one end of the building with easy access to the children, with the best arrangement possible.
(ii) Space requirements. Ample space has been allowed to provide for satisfactory participation in the lunch by the pupils.
(iii) Availability of utilities and services. Assistance of utilities such as fuel, water and cleaning has been made available. Deliveries of supplies and services are made at the school itself.
(iv) Sanitation. The construction of the lunch room and the equipment procured are sanitary and easy to keep clean. They are of such material to make harbouring of rodents, vermin or insects impossible. Sanitary facilities for the storage of dry foods and perishable products have been provided.
(v) Environment. Cleanliness, good lighting, cheerful colours, proper ventilation, noise control, convenient electric connections, provision of space for bulletin boards and educational exhibits has been ensured. These add to the attractiveness of the school lunch room and help pupils, employees and the community to develop pride in the set up.
82
3. Educational emphasis The quality of management is reflected in the educational emphasis given to the school lunch workers. A well organised school lunch programme needs to have a trained and experienced manager with the assistance of the headmistress, the teachers, and other interested participants, who can render immense service to the programme. In Sri Avinashilingam Primary School, the professor of nutrition of the sister College in the campus is the manager of the lunch programme and the Headmistress of the school has worked towards the success of the school meal programme.
4. Well trained personnel The teachers incharge, are able and trained. They possess the following essential qualities: knowledge about food, ability to plan menus with nutritious foods, educate children in good food selection and capacity to train the cooks and the servers.
Training programmes have been planned not only for the teachers incharge of the school lunch to develop their skills and influence their attitudes towards food, but also the cook. The objectives for such training are:
Making the school lunch place a cheerful and restful one in which pupils can enjoy good food and wholesome companionship;
Stimulating in pupils an interest in nutrition through food preparation and service; and
Helping pupils acquire knowledge and develop desire for good work habits, high standard of sanitation, safety and participation.
References: 1. Devadas Rajammal, P. Nutrition and Balanced Diet, Department of Education, Ministry of Education and Social Welfare, Government of India, 1978.
2. Gopalan, C., Rama Sastri, B. V. and Balasubramanian, S. C. Nutritive Value of Indian Foods. National Institute of Nutrition. ICMR, 1976. Hyderabad.