Food content

A central issue in all feeding programmes is what product to serve.

Milk is the main focus for most feeding programmes due to its high nutritional value.

Some feeding programmes have looked at new innovative products that can utilize local produce and customise the taste to local preferences. Soy, rice, corn, maize, peas and cassava have been processed and packed for use in school feeding.

All drinks can be fortified with extra nutrients, tailored to address specific nutrient deficiencies.

Milk

Milk contains virtually all the vital nutrients required for growth. It contains 14 of 18 minerals and vitamins that humans need, and the nine essential nutrients: calcium, potassium, phosphorus, protein, vitamin A, vitamin D, vitamin B12, riboflavin and niacin.

Calcium is vital for the growth and strength of human bones. Calcium is especially important for children. Milk and other dairy products are excellent sources of calcium since they also contain vitamin D which is necessary for the body to be able to absorb calcium.

Soy

Soy is rich in protein, oil and carbohydrates, but not rich in calcium. This should be considered when using soy milk as a substitute for cow’s milk in school feeding programmes. The carbohydrates in soy contain no lactose making it perfect for people who are lactose intolerant.

Other foodstuffs

In many parts of the world milk is not part of the average everyday diet.

This should not be a reason to abandon school feeding. Most crops can be processed and packaged to allow storage and distribution for school feeding purposes.

An important element in starting school feeding programmes in developing countries is to support local food production.

We have been involved in school feeding programmes based on rice and peas in Indonesia and cassava in Nigeria.