• Zelalem Destaw, Eshetu Wencheko, Samuel Kidane, Mulugeta Endale, Yohannes Challa, Melkamu Tiruneh, Meti Tamrat, Hanna Samson, Dilu Shaleka, and Mogessie Ashenafi.
• Center for Food Security Studies, College of Development Studies, Addis Ababa University, Addis Ababa, Ethiopia.
• Nutrition. 2022 Oct 1; 102: 111693.

ObjectivesThis study investigated the nutritional quality and adequacy of school meals served to school-age children and adolescents.MethodsA total of 55 food samples were collected from 11 food types served for breakfast and lunch at 15 selected school kitchens. Each meal was weighed using a digital scale. The initial sample weights were recorded and dried in an oven at a temperature of 60°C to constant weight. The nutrient content and dietary energy of the meals were calculated using a conversion factor with reference to the national food composition table.ResultsSchool meals supplied 883 calories of average energy, representing 48% and 34% of the daily recommended nutrient intake (RNI) for early adolescents (ages 7-12 y) or late adolescents (ages 13-17 y), respectively. Late-adolescent boys acquired the least RNI (31%). The meals contributed protein (44%-66%; 31%-47%), carbohydrate (50%-68%; 35%-48%), fat (15%-26%; 10%-20%), and fiber (44%-110%; 31%-78%) for early and late adolescents, respectively. Micronutrients, such as β-carotene (36%-51%; 26%-37%), thiamine (47%-78%; 33%-54%), riboflavin (35%-55%; 26%-38%), niacin (16%-27%; 12%-19%), phosphorous (27%-41%; 20%-29%), calcium (64%-103%; 46%-73%), and iron (188%; 133%) were served for early and late adolescents, respectively. The caloric and nutritional contributions were generally less than two-thirds of the daily RNIs required from school meals, except that of fiber, thiamine, and calcium (for early adolescents), and iron.ConclusionsDespite their benefit to alleviate hunger in schools, school meals contributed suboptimal energy and nutrients to deprived school-age children and adolescents. Inclusion of animal products, fruits, and vegetables may improve energy and nutritional values.Copyright © 2022 The Author(s). Published by Elsevier Inc. All rights reserved.

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