New Delhi: India faces a dual nutritional challenge: undernutrition alongside rising childhood obesity rates. School meal programs, if thoughtfully designed, can play a pivotal role in addressing this. ETHealthworld’s Rashmi Mabiyan Kaur, in interaction with Dr Jamuna Prakash, a food consultant and former professor in the Department of Food Science and Nutrition, University of Mysore, and Dr Anuja Agarwala, a former AIIMS nutritionist and Vice President of the Indian Dietetic Association, discusses how India can reimagine its approach to school nutrition by learning from global best practices while leveraging its own rich culinary diversity.India is grappling with both undernutrition and rising rates of childhood obesity. How could a well-designed school meal program address this dual burden and promote healthier long-term eating habits?
Dr. Jamuna Prakash: School meal menus are designed to contribute a minimum of one-third of the daily nutrient requirements for children. These menus consider the protein, fat, vitamin, and mineral needs while also addressing calorie content. They typically include a healthy combination of cereals, pulses, and vegetables, mostly based on the local availability of ingredients and regional cuisine. This ensures that children enjoy freshly prepared, tasty, and nutritious meals every day with maximum nutrient retention.
However, Japan’s Shokuiku (“food education”) program extends beyond merely delivering nutritious meals. It emphasises active student participation in food-related activities, where children help serve food, clean up, and learn about balanced diets and food origins. Introducing daily messages about the nutritional content of meals and their health benefits can be a practical way to spread health literacy among children.
Additionally, this approach can carry these messages to homes, encouraging families to adopt healthier eating habits, reduce unhealthy food consumption, and address nutrient deficiencies. The rising prevalence of childhood obesity is largely due to unhealthy diets, including the increased consumption of ultra-processed and junk foods. Creating awareness among children can help them make better food choices and develop desirable food behaviors from an early age. This is particularly important as India undergoes a second nutrition transition, characterized by the consumption of highly processed foods, frequent dining out, online food delivery, and an increasing purchasing capacity.
Japan’s school meal program is credited with significantly improving children’s health post-World War II. What elements of this program do you believe are most relevant for India’s nutritional landscape today?
Dr. Anuja Agarwala: Japan’s Shokuiku program is a comprehensive, legally backed nutrition education effort that goes beyond serving nutritious meals. It emphasizes active student participation in food-related activities, fostering community spirit, a sense of duty, and an expanded understanding of nutrition. Under the guidance of teachers and nutritionists, children learn about balanced diets, food origins, and the value of hygiene and teamwork.
By adopting Shokuiku-inspired elements, India could not only meet children’s immediate nutritional needs but also nurture a generation equipped with the knowledge and habits necessary for lifelong health and wellness.
How can India, with its vast diversity in cuisines, develop a similarly unified approach that respects and utilizes regional diets?
Dr. Jamuna Prakash: School meal menus in India are generally planned based on local cuisines, reflecting the country’s diverse food habits. Nutritious diets should be designed using locally available ingredients, making the meals both relevant and culturally acceptable. While menus may vary regionally, the approach to nutrition education can remain consistent.
In Japan, mealtime is paired with nutritional education, and menus are planned in consultation with dietitians. Children are also taught about hygiene, safety, food waste reduction, and environmental sustainability. This model is worth emulating in India, where a similar approach could yield significant benefits.
What are the key nutrients that should be prioritized in India’s school meals to support physical and cognitive development in children, especially in the 5-10 age group?
Dr. Anuja Agarwala: Between the ages of 5 to 10, children’s nutritional needs are heightened due to increased physical activity, muscle building, and bone development.
To support both physical and cognitive growth during this critical phase, the following key nutrients should be prioritized:
Proteins: Essential for physical growth and immunity, high-quality protein sources like lentils, beans, eggs, dairy, and soy should be included.
Iron: Vital for preventing iron deficiency, which is common in children. Locally available leafy greens, legumes, and fortified cereals can help combat this issue.
Calcium and Vitamin D: Crucial for bone and teeth development, these nutrients can be obtained from dairy products, fortified cereals, leafy greens, and natural sunlight exposure.
Zinc: Supports growth, immune function, and cognitive development. Whole grains, legumes, and nuts are rich sources.
Fiber and Healthy Fats: Fiber from whole grains, fruits, and vegetables supports digestive health, while healthy fats from nuts, seeds, and oils aid brain development.
The increasing consumption of energy-dense foods high in sugar and salt poses significant health risks, contributing to childhood obesity and non-communicable diseases (NCDs). Substituting umami flavors for salt can reduce sodium intake, helping prevent hypertension and other NCDs.
India faces high rates of micronutrient deficiencies among children. How could a school meal program address these deficiencies, and how could fortification or biofortified foods play a role?
Dr. Jamuna Prakash: The government’s ‘Mission Poshan 2.0,’ launched in 2021-2022, emphasizes holistic nutrition to combat deficiencies in children. It aims to strengthen nutritional content, delivery, and outreach. To further this mission, school meal programs should focus on nutrient-dense rather than calorie-dense foods. Protective foods, such as greens, vegetables, fruits, and milk, need to be incorporated into daily meals.
Fortified foods offer a cost-effective solution to addressing micronutrient deficiencies. Supplementation can also be considered for children with severe undernutrition. Since micronutrient deficiencies impact both physical and cognitive development, addressing them is critical for helping children reach their full potential.
Nutrition education extends beyond the classroom. How can parents and communities be involved in reinforcing the value of nutritious eating at home?
Dr. Anuja Agarwala: Parents and communities play a critical role in sustaining nutrition education outside the classroom. Japan’s Shokuiku model engages local farmers, food producers, and community organizations to teach children about food origins. Activities such as farm visits and school gardens provide hands-on experience in food production and sustainability.
In India, parent-school collaboration can be strengthened through nutrition workshops, health check-ups, and cooking demonstrations. These initiatives help parents understand their child’s dietary needs and encourage healthy eating habits at home. Schools can also celebrate cultural diversity by offering regional dishes and teaching students about their nutritional benefits, making the education process inclusive and culturally relevant.
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