As part of social intervention programme of the Government to boost the enrolment figures of school children in the basic level. The Ghana School Feeding Programme was introduced


  • Reducing hunger and malnutrition in school going kids.
  • Increasing school enrolment, attendance and retention.
  • Boosting domestic food production.

Ghana School Feeding Programme Current Situation As At The Year 2022

  • Number of beneficiary schools twenty eight (28) basic schools with total enrolment of 9,144 pupils.
  • Number of caterers twenty five (25).
  • One inactive school (Okomesu Basic School).
  • One new school yet to be enrolled on the programme (Pipe Line Methodist Basic School).

School Feeding Programme plays a crucial role in ensuring that student receive adequate nutrition to support their growth, development school enrolment, retention and Academic performance.

However is equally important to educate and train school feeding caterers on proper nutrition practices to ensure the delivery of healthy and balanced meals. This report present a summary of the nutrition training conducted for school feeding programme caterers.


  1. To provide an understanding of the importance of nutrition in supporting student physical and cognitive development.
  2. To entrance knowledge of nutrition guidelines and standard for school meals.
  3. To develop skills in menu planning food preparation and serving nutrition’s meals.
  4. To promote awareness of dietary restrictions and consideration for diverse population.
  5. To encourage the utilization of locally sourced and seasonal food to entrance nutritional value.



  1. Introduction to nutrition

The training began with a comprehensive overview of basic nutrition concepts including micronutrient and their role in the body. The importance of proteins, fats vitamins and minerals were emphasized.


  1. Nutritional guidelines for school feeding programme.

School feeding caterers were introduced to national and international guidelines for school meals programme such as those of the nutrition of gender and social protection. The guidelines assisted in creating meanful and achieve nutrition goals.


  1. Menu planning

Participants were trained in the principles of menu planning. This included consideration age – appropriate size incorporation a variety of food groups and ensuring the inclusion a nutrient rich ingredients. Special attention was given to catering to students with dietary restrictions such as alleges.


  1. Food safety and Hygiene

Proper handling, storage and preparation of food were addressed to minimize potential health risk. The training emphasized the importance of maintaining a clean and hygienic environment in the kitchen and dining areas.


  1. Promoting local sourcing

Participants were encouraged to utilize locally sourced and seasonal foods. Benefit such as increased freshness, reduced transportation cost and supporting local farmers were discussed. The training also highlighted indigenous crops and their nutritional value.








The training sessions were interactive incorporating group discussion, case studies and hands on activities. Participants actually engaged in the training, displaying of keen interest in leaving the best practices for improving school feeding programme.

Feedback was collected at the end of the training, utilizing and anonymous survey. Overall the feedback was highly positive with participants expressing increased confidence in their ability to provide nutrition’s meals for students. They also appreciated the emphasis on utilizing locally sourced ingredients and involving the community in promoting nutrition.


The nutrition training for the school feeding caterers produced to be successful in entrancing their knowledge and skills related to nutrition. With this training, the caterers are now equip to provide the healthy and contributing to their own well-being and academic success. Continues support and periodic refers sessions should be considered to ensure the sustained implantation of their learned nutrition practices.

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