Dietary diversity and food handling practices of food handlers at registered ECD centres in Johannesburg
1
Department Global Health, Division Human Nutrition, Stellenbosch University, Parow, Cape town, South Africa
2
Division of Epidemiology, Department of Global Health, Faculty of Medicine and Health Sciences,, University of Stellenbosch, Cape Town, South Africa
Popul. Med. 2026;8(Supplement Supplement 1):A2255
ABSTRACT
INTRODUCTION:
In South Africa, 43% of children attend Early Childhood Development (ECD) centres, which provide early education and meals meeting up to two-thirds of daily nutritional needs. 1 Promoting healthy eating in these settings is vital for child growth and malnutrition prevention. Implementing nutrition guidelines, preparing safe and nutritious meals, and maintaining hygienic food practices are key to supporting positive child development outcomes.
AIM:
The study aimed to determine the dietary diversity of the menus served and describe food handling practices of food handlers at registered ECD centres in Johannesburg, SA.
METHODS:
A descriptive, cross-sectional study with an analytical component was employed. The study included 48 participants from 22 registered ECD centres. A 13-food group dietary diversity score (DDS) questionnaire was used to determine the DDS of the menu served on the day of the researcher’s visit.2 An observational checklist was used to determine food handling practices.
RESULTS:
The mean DDS score for the menus was 3.63 (SD 1.00). The majority of the ECD centres (n=18; 81.8%) had a low DDS of < 4. Starch (n=22; 100%) and dairy products (n=16; 72.7%) were served most frequently. Main barriers for serving healthy food were lack of external funders (n=15; 68.2%) and a lack of governmental support (n=14; 63.6). The mean score of the personal hygiene section was 80%. Almost half of the food handlers received no training in handwashing (n=9; 40.9%). Fridge (n=3; 17.6%) and freezer (n=2; 12.5%) temperature were not recorded daily as per guidelines.
CONCLUSIONS:
The findings suggest that despite the availability of nutrition guidelines the implementation is poor. A multisectoral approach, drawing on expertise from dietitians and governing bodies, is required to improve the DDS and food handling practices at ECD centres.
In South Africa, 43% of children attend Early Childhood Development (ECD) centres, which provide early education and meals meeting up to two-thirds of daily nutritional needs. 1 Promoting healthy eating in these settings is vital for child growth and malnutrition prevention. Implementing nutrition guidelines, preparing safe and nutritious meals, and maintaining hygienic food practices are key to supporting positive child development outcomes.
AIM:
The study aimed to determine the dietary diversity of the menus served and describe food handling practices of food handlers at registered ECD centres in Johannesburg, SA.
METHODS:
A descriptive, cross-sectional study with an analytical component was employed. The study included 48 participants from 22 registered ECD centres. A 13-food group dietary diversity score (DDS) questionnaire was used to determine the DDS of the menu served on the day of the researcher’s visit.2 An observational checklist was used to determine food handling practices.
RESULTS:
The mean DDS score for the menus was 3.63 (SD 1.00). The majority of the ECD centres (n=18; 81.8%) had a low DDS of < 4. Starch (n=22; 100%) and dairy products (n=16; 72.7%) were served most frequently. Main barriers for serving healthy food were lack of external funders (n=15; 68.2%) and a lack of governmental support (n=14; 63.6). The mean score of the personal hygiene section was 80%. Almost half of the food handlers received no training in handwashing (n=9; 40.9%). Fridge (n=3; 17.6%) and freezer (n=2; 12.5%) temperature were not recorded daily as per guidelines.
CONCLUSIONS:
The findings suggest that despite the availability of nutrition guidelines the implementation is poor. A multisectoral approach, drawing on expertise from dietitians and governing bodies, is required to improve the DDS and food handling practices at ECD centres.
| eISSN: | 2654-1459 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
