Adolescents living in boarding houses in Nsukka, Enugu State, Nigeria II: Quality of school meals and snacks and their contribution to nutrient intake

The quality of school meals and snacks and their contribution to nutrient intake of 25 male and 25 female adolescents aged 13–18 years were determined. The composition of the meals/snacks were determined by chemical analysis and use of food composition tables. Their quality was determined using the nutrient density concept and their ability to meet the nutritional needs of the adolescents. Average serving sizes of meals consumed by the adolescents were also determined. School meals were found to be higher in moisture and lower in fat contents than most snacks, hence their low energy density. The index of nutritional quality (INQ) for school meals and snacks show that most Nigerian foods/diets are able to provide enough protein and iron when consumed at recommended energy levels. On the other hand, they do not furnish enough calcium. The quantities of school meals/snacks consumed by these adolescents’ were also found to be small. The male adolescents obtained more nutrients from school meals than the female adolescents while females obtained more nutrients from snacks than the male adolescents. School meals contributed 66–79% of the energy, 73–80% of the protein, 55–77% of the calcium, 84–91% of the iron and 65–78% of the phosphorus intake of these adolescents. On the other hand, snacks contributed 21–34% of the energy, 21–27% of the protein, 23–45% of the calcium, 9–16% of the iron and 23–35% of the phosphorus intake of these adolescents. Snacks therefore made substantial contribution to the adolescents nutrient need by contributing in some cases about a third of their daily nutrient requirement and/or actual intake. Strategies for improving the health and performance of adolescents have been suggested.

Key words:

• Adolescents
• Nigeria
• nutrient intake
• nutrient density