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Cost efficiency of nutrient delivery to primary school recipients of National Dietary Services Limited (NDSL) lunches in Trinidad
Author(s) -
Nichols Selby,
Francis Marlon
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.lb425
Subject(s) - meal , school meal , attendance , agricultural science , nutrient , business , medicine , food science , environmental health , biology , economics , ecology , economic growth
Background In Trinidad, the National Schools Dietary Services Limited (NSDSL) uses contracted caterers to provide over one hundred and forty thousand meals daily to its recipients. This government sponsored programme cost taxpayers approximately 2 40 million TT6 dollars annually. The programme aims to meet approximately one third the nutrient needs at of its recipients, encourage regular school attendance and stimulate the production of local agricultural produce through its inclusion on planned menu cycles. Objectives We investigated the cost efficiency of various menus to deliver carbohydrates, proteins, fats, vitamin A, iron, calcium and fiber to recipients. Methodology Menus served on the NSDSL were randomly selected and standardized recipes were analyzed using Food Works College Edition dietary analysis software. Cost of the production and delivery of one meal was determined by adding the cost of each meal paid to the caterer plus the cost in administrative overheads incurred by NDSL per meal served. We used a cut‐off of 25% and greater of meal components not consumed as our definition of wastage. We multiplied this fraction be the cost producing the particular menu component and divided by the total major macronutrient level to determine a cost per unit of the nutrient wasted. Results Our results suggest that that chicken was superior to fish, processed meats and legumes in delivering the protein component of the meals. While bread was superior to rice and rice mixed with vegetables, and cassava in delivering the carbohydrate component of the diet. Menus with legumes and vegetables as part of the meal were better than menus that included one or none of these components in delivering fiber to recipients. Conclusion Our results suggest that certain menus are better than other at delivering key nutrients in this school meal programme. These finding should be considered in planning menus that give good value per unit of nutrient delivered. Support or Funding Information Not Applicable