Ghana School Feeding Online Menu Planner

Transcription

1 Ghana School Feeding Online Menu Planner Introduction Calculating the content of menu and particularly micronutrients is not always easy and straightforward. New simplified menu planning software developed by PCD defines macro and micronutrient content of locally procured food commodities, and calculates the amount to which the meals meet children s requirements based on FAO/WHO recommended nutrient intakes. It is a web application designed to support the HGSF menu planning process and in calculating the cost of food commodities. The Ghana country log-in is designed for employees from the Ghana School Feeding Programme to create meal, design weekly menus and join menus together into term long feeding schedules. GSFP users are able to view nutritional data and export the designed meals, menus and feeding schedules. To ensure the school feeding programme is effectively designed and meets its objectives the menu planner should be used in conjunction with the Operational Guidelines on Menu Planning. Step 1: Logging onto the HGSF menu planner 1. Open a web-browser on: 2. Login onto the HGSF menu planner for Ghana by entering your username and password NB: If you have forgotten your username or password please f.peel@imperial.ac.uk Step 2: Creating a meal 1. Once logged in you will be on the Ghana Manage Meals page, showing a list of available meals. 2. Click on the button on the top right hand side of the screen 3. In the add meal dialog box, type in the name of your new meal e.g. Auntie Ashia s jollof rice. Make sure the name is unique and easily identifiable. 4. Click on the button 5. You are now back at the Ghana Manage Meals page, look for the meal you have just created e.g. Auntie Ashia s jollof rice. To do this, click on the little pencil icon just beside the meal name.

2 Step 3: Adding ingredients 1. In this example we will work with the 30 percent Recommended Daily Allowance (RDA) target for 6-12 year olds. N.B. these parameters are just chosen for convenience and can be adjusted at any time during the meal planning process. In the Edit Meal section, select the appropriate target and age group. 2. Now click on the button. The Add Food to Meal pop-up window will appear. 3. In the Search for a food dialog box, enter rice and click search. 4. Click on the alongside Rice white polished raw to select the raw white polished rice. Notice that the bar charts in the top right side of the pop-up window, under the Selected Food RDA show the nutrient content relative to the selected target and age group. 5. In the Weight Per Child(g) dialog box replace the 50 with 100, representing 100g of rice, and then click the refresh button 6. Now scroll to the bottom of the pop-up window to reveal the button. Using the same steps, add all the foods necessary to complete Auntie Ashia s jollof rice as captured in this table Auntie Ashia's jollof (quantities per child) Rice 100g Onions 5g Tin tomatoes 10g Red palm oil 5g Goat meat 10g Once you have added all the foods, you can see nutritional content of the food for: Energy, Protein, Fat, Iron, vitamin A and as well as the average cost of this meal. Congratulations you have now planned your first meal! 2

3 Step 4: Searching for Foods High in Specific Nutritional Values 1. Now imagine you would like to boost iron content but are not sure what food to add. The menu planner functionality is useful here. Click on the button. The Add Food to Meal pop-up window will appear. 2. In the By Highest Nutrient Value drop box, select iron and wait until window refreshes. You have now listed the foods in the Food Composition Table sorted by iron content. Add 10g of Cowpea leaves and see what difference it makes in iron content! Step 5: Creating a daily menu 1. On the Ghana meals page, click on link on the left hand side of the screen. 2. You are now on the Ghana Menus page. Click on button. 3. In the add menu dialog box, type in the name of your new meal e.g. Savelugu Monday menu. Make sure the name is uniquely and easily identifiable. 4. Then click 5. Toggle the targets and age group drop downs to select the required categories. 6. Click on the pencil and replace "Meal Group" name with Lunch. Then click on the. 7. Select Auntie Ashia s Jollof rice from the Add meal drop down The click on the button meal button 8. Check the List of all meals and foods in the menu to ensure all the correct foods are there. If not click on the Auntie Ashia s jollof rice and correct the meal specifications. 9. Suppose you wanted to add a breakfast snack on a Monday. Click on the button. 10. Change the new meal group name (using step 6) to breakfast and add a chocolate milk drink. 11. Toggle the tick for the chocolate milk and see what difference the drink 3 makes in terms of daily nutrition delivery visually through the gingerbread men graphics. Make sure that the required targets and age groups are specified.

4 Step 6: Multi-day menu planning and schedules Multi-day menus are collections of menus for any period of time. For example, weekly menus are a handy way of organising menu information in a way that can allow caterers and schools to prepare schedules (see step 5) and plan ahead of time. 1. On the Ghana meals page, click on link on the left hand side of the screen. 2. You are now on the Ghana Menus page. Click on button. 3. In the add menu dialog box, type in the name of your new meal e.g. Savelugu week 1 menu. Make sure the name is uniquely and easily identifiable. 4. Then click 5. Toggle the targets and age group drop downs to select the required categories. 6. Select Savelugu Monday menu from the Add menu drop down The click on the button menu button 7. Repeat point 6 and add menus for the rest of the week. 8. Toggle the average/total nutrition radio button and examine the different nutrition and cost parameters for the weekly menus. 9. Click on any of the menus in the Daily Menus table to explore daily menu details. 10. If time allows, repeat steps above to add alternative weekly menus for Savelogu. Step 7: Creating a schedule Schedules are collections of daily and multi-day menus that eventually will be possible to add to individual schools based on a calendar. Using this functionality, schools and caterers will be able to see exactly what menus are required on what days, at what cost etc 1. On the Ghana meals page, click on link on the left hand side of the screen. 2. You are now on the Ghana Schedules page. Click on button. 3. In the add schedules dialog box, type in the name of your new meal e.g. Savelugu week 1 schedule. Make sure the name is uniquely and easily identifiable. 4. Then click 5. Toggle the targets and age group drop downs to select the required categories. 4

5 Useful Information on Food Content and Recommended Amounts of Macro and Micronutrients Table 1: Outcomes, nutrients and foods providing the nutrients 1 Outcome of interest Nutrient Foods with nutrients Enrolment Energy Staple foods Attendance Energy Staple foods Vitamin A or foods with vitamin A activity (better health) Vitamin C (better health) Animal foods; green, orange, and yellow fruits and vegetables Fruit and vegetables Zinc (better health) Oysters, liver, other meat, seeds, peanuts, nuts, legumes Attention span Energy, iron Staple foods for energy; animal flesh foods and legumes for iron Improve math learning Iron Animal foods; legumes Adequate weight Energy Staple foods Iron and zinc Improve development Essential fatty acids* General learning, IQ Essential fatty acids Iron Iodine Oysters, animal foods, seeds, peanuts, nuts, legumes Some plant oils Some plant oils Animal foods; legumes Iodized salt The following tables capture the recommended nutrient intakes for both macro- and micro-nutrients for children of different age groups. 1 Galloway, R Developing Rations for Home Grown School Feeding. Working Paper 214. Partnership for Child Development, Imperial College London. 5

6 Table 2: Estimates of Daily Macronutrient Requirements for Children and Adolescents. (Source FAO/WHO/UNU, 2004.) Daily Energy Estimates of Daily RNI Requirements Age Energy Protein Fat Age groups / education level Boys Girls Boys & Girls Boys & Girls [10-15% of energy] Boys & Girls [15-30% of energy] (years) (Kcal) (Kcal) (Kcal) (g) (g) Pre-Primary / Early Childhood Development Average for years Primary Lower secondary Average for years Average for years

7 Table 3: Recommended micronutrient intakes. (Source FAO/WHO/UNU, 2001.) Recommended Safe Level of Intake Estimates of Daily RNI for planning daily rations f Age Groups a Iron based on bioavailability mg/day c Iodine µg/day d Vitamin A Iron µg RE/day e Mg Iodine µg Vitamin A µg RE (years) Low Very low Pre-Primary Primary Lower Secondary (6) g (9) Females b Males Age Groups (15) a) Iron: Recommended Iron Intake (mean + 2 SD) for diets of different bioavailability based on UNICEF/UNU/WHO (2001) Iron Deficiency Anaemia Assessment, Prevention, and Control - A guide for programme managers. Geneva, World Health Organisation. b) Iodine: Daily Iodine Requirement based on WHO (2001b) Assessment of the iodine deficiency disorders and monitoring their elimination. Geneva, World Health Organization. c) Vitamin A: Recommended Safe Intake based on FAO/WHO (2001a) Human Vitamin and Mineral Requirements, Report of a joint FAO/WHO Expert Consultation Bangkok, Thailand. 5 6_

8 Annexes: Annex 1: Menu Planning Software: NutVal is another food basket calculator based on FAO/WHO recommended nutrient intakes that calculates the nutritional content as well as the amount to which the proposed food commodities meet the children requirements. Nutval version 3.0 could be downloaded from Webcalculator developed by PCD Annex: 2 Example: Home Grown School Feeding Menu Ghana The Ghana school feeding programme provides children with a lunchtime meal worth approximately GHC0.40 (US$ 0.22) per child per day (a percentage of this money is used for overhead). The range of food commodities and its nutritional content varies according to the district of Ghana and the time of year. Basically the food commodities consist of carbohydrates such as rice, plantain, or yam accompanied by a stew with protein and vegetables (e.g. stew based on palm oil, tomato and onion, with fish or meat). Iodized salt is used, as may other fortified foods such as vegetable oil. The menu is designed by at district level with support of the District nutrition officer from the Ghana Health Services. These menus varies from district to district.. As an example, the menu for the Savelegu/Nanton district in the Northern Region is as follows: 8

9 Annex 3: Examples of menus from other countries Standard Menu for Primary School Botswana Monday Tuesday Wednesday Thursday Friday National Primary School Menu Day Food Items Ration Porridge/sorghum 100g/child/day Stewed beef (canned) 100g/child/day Samp 100g/child/day Beans 100g/child/day Vegetable oil 15g/child/day Porridge Beans Vegetable oil Bread Milk UHT Jam Peanut butter Porridge Beans Vegetable oil 100g/child/day 100g/child/day 15g/child/day 3 slices at 25g/slice 340ml 45g on three slices of bread 45g 100g/child/day 100g/child/day 15g/child/day Menu in Nigeria (Osun State) Day Present Menu Quantity (no of servings) Monday Yam + Fish stew + Orange Tuesday Rice + beans + stew + chicken + orange Wednesday Bean porridge + bread + whole egg + banana 150g (2 small slices) of yam 1 (whole small size) of Orange 130g (2 serving spoons) of rice 30g (1/2 serving spoon) of beans 1 (whole small size) of Orange 120g (2 serving spoons) of bean porridge 20g (1 slice) of bread 70g (1 whole egg) of egg 70g (1 finger) of banana Thursday Rice + chicken + Egusi garnished with vegetable Banana Friday Yam Porridge + vegetable + beef + a slice of pawpaw 150g (2 1 /2serving spoons) of rice 80g of cooked chicken 50ml (1 spoon) of egusi with vegetable 70g (1 finger) of banana 130g (2 serving spoons) of yam porridge 70g of cooked beef 90g (1 slice) of pawpaw 9

10 Annex 4: other interventions: essential package 10

11 Annex 5: RDI for school age children RECOMMENDED DAILY NUTRIENT INTAKES (RDI) FOR SCHOOL-AGE CHILDREN School feeding without a nutrition objective School feeding with nutrition objective Nutrient RDI half-day school Minimum contribution (30%) full-day school Minimum contribution (60%) half-day school Minimum micronutrient contribution (70%) half-day school Minimum micronutrient contribution (80%) Reference type Energy 1,850 kcal 555 kcal 1110 kcal 555 kcal (30%) 1110 kcal (60%) ERNI 1 Protein 46 grams 13.8 g 27.6 g 13.8 g (30%) 27.6 g (60%) RDA 1 Fat 35 grams 10.5 g 21 g 10.5 g (30%) 21 g (60%) AMDR 1,2 Carbohydr ate N/A N/A N/A Calcium 700 mg 210 mg 420 mg 490 mg 560 mg N/A N/A N/A 1,3 Iron 17.8 mg 5.3mg 10.7mg mg mg Iodine 120 μg 36μg 72μg 84 μg 96 μg vitamin A 500 μg RE 150 μg RE 300μg RE 350 μg RE 400 μg RE Thiamine 0.9 mg 0.27mg 0.54mg 0.63 mg 0.72 mg Riboflavin 0.9 mg 0.27mg 0.54 mg 0.63 mg 0.72 mg If you experience any problems while creating your menu, please contact Franko Peel f.peel@imperial.ac.uk or Charlotte Broyd charlotte.broyd@imperial.ac.uk.

12 RECOMMENDED DAILY NUTRIENT INTAKES (RDI) FOR SCHOOL-AGE CHILDREN School feeding without a nutrition objective School feeding with nutrition objective Niacin 12 mg NE 3.6 mg NE 7.2 mg NE 8.4 mg NE 9.6 mg NE vitamin C 35 mg 10.5 mg 21 mg 24.5 mg 28 mg vitamin B6 1 mg 0.3mg 0.6mg 0.7 mg 0.8 mg vitamin B μg 0.54μg 1.08 μg 1.26 μg 1.44 μg Folate 300 μg DFE 90μg DFE 180 μg DFE 210 μg DFE 240 μg DFE vitamin D 5 μg 1.5 μg 3.0 μg 3.5 μg 4.0 μg vitamin E 7 mg α- TE 2.1 mg α-te 4.2 mg α -TE 4.9 mg α -TE 5.6 mg α -TE vitamin K 25 μg 7.5 μg 15 μg 17.5 μg 20 μg Zinc 11.2 mg 3.36 mg 6.72 mg 7.84 mg 8.96 mg Selenium 21 μg 6.3 μg 12.6 μg 14.7 μg 16.8 μg Copper 0.56 mg 0.17 mg 0.34 mg 0.39 mg 0.45 mg RNI 5 If you experience any problems while creating your menu, please contact Franko Peel f.peel@imperial.ac.uk or Charlotte Broyd charlotte.broyd@imperial.ac.uk.