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Improving soya mince recipes in the National School Nutrition Programme in South Africa

South African journal of education, 2023-08, Vol.43 (3), p.1-9 [Peer Reviewed Journal]

COPYRIGHT 2023 Sabinet Online ;This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0256-0100 ;ISSN: 2076-3433 ;EISSN: 2076-3433 ;DOI: 10.15700/saje.v43n3a2210

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  • Title:
    Improving soya mince recipes in the National School Nutrition Programme in South Africa
  • Author: Muller, Carmen ; van Deventer, Maricia Margrit ; Pretorius, Beulah ; Schönfeldt, Hettie Carina
  • Subjects: Cooking Instruction ; Education & Educational Research ; Education, Scientific Disciplines ; Federal Programs ; Food Service ; Foods Instruction ; Foreign Countries ; Health Programs ; Information management ; Nutrition ; Nutrition Instruction ; School lunches ; School lunchrooms, cafeterias, etc
  • Is Part Of: South African journal of education, 2023-08, Vol.43 (3), p.1-9
  • Description: The National School Nutrition Programme (NSNP) in South Africa provides thousands of needy children with school meals on school days. One, and in some cases 2, of these meals per week are soya based. A review of the NSNP revealed that many children do not eat on those days because they find the soya mince meal unappetising. As the meal served within the NSNP may be the only meal these learners receive during a day, it is essential to ensure learners’ willingness to consume the meal, and, therefore, that the meal is made appetising and nutritious. During visits to 3 schools in the Tshwane district, interviews were conducted with school meal handlers. Information gathered from these sessions was used to develop 4 new recipes that fall within the guidelines and budget of the NSNP. The final recipes were beef bolognaise soya mince, chicken curry soya mince, chilli con carne soya mince and one-pot soya mince biryani. To evaluate the acceptability of these newly developed recipes, a sensory panel of 100 university students that formed part of the NSNP during their schooling years was assembled. The sensory evaluation was done by comparing the existing soya mince meal with the 4 new soya mince recipes. One of the new soya mince meals was found to be the preferred dish and was rated significantly higher in acceptability than the original soya mince meal.
  • Publisher: Sabinet Online
  • Language: English;Portuguese
  • Identifier: ISSN: 0256-0100
    ISSN: 2076-3433
    EISSN: 2076-3433
    DOI: 10.15700/saje.v43n3a2210
  • Source: SciELO
    African Journals Online (Open Access)
    ERIC Full Text Only (Discovery)
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