Obesogenic Assesment of the Primary Schools Environment: A Qualitative Narrative Analysis

BackgroundWhile multiple influences on children’s food choices and eating habits have been proposed, including genetic, familial and environmental influences, it is increasingly the environments they live in, including schools, that are receiving attention as sites for understanding health-related behaviors.AimTo analyse the infrastructure of Brunei’s primary schools in terms of the level of obesogenicity and how the condition can be improved for the future.MethodsSite of research was five purposely selected primary schools in Brunei Darussalam. In this research, the obesogenic audit tool used were developed from the Primary School Environmental Audit (PSEA) tool.ResultsSimilarities and differences to the nutrition and physical activity environment across the five different schools was found. Consistency was observed across all school sites in the MOE and MOH formal rules and regulations that were applied to the school food-services operations.ConclusionThe use of a modified PSEA audit tool, has successfully enabled the successful identification of the various elements of primary schools in Brunei that may have contributed to an obesogenic environment. The research approach in this study was to not only examine a school’s internal environment but its external environment as well. This ensured a more complete overview of what was in-place, allowing assessment of what could be better improved to make it more conducive to childhood obesity prevention.

Dimensioning of the physical area and required number of food handlers for school food services

ABSTRACT Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical area for school food services was evaluated using a measuring tape. For all food services, we calculated the Maximum Attendance Capacity, which is the sum of small and large meals served during the busiest shift. A validated checklist was used to evaluate food safety practices. Linear regression models were developed to establish the proposed equations. Results In total, we evaluated 205 school units. Based on the data, the following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed. These equations were established based on school food services that presented adequate food safety practices (i.e., low health risk). Conclusion It was established new equations for calculating the size of the physical area for school food services and the required number of food handlers. These new equations can be used as a starting point in management planning of a school food service.

Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.