Best Practices in School-Based Feeding Program: Highlights of Experiences at Bawi Elementary School

Abstract

INTRODUCTION

Good nutrition is the key to good mental and physical health. Eating a balanced diet is an important part of good health for everyone. The kind and amount of food we eat affect the way we feel and how our body works every day. In our school setting today, the nutrition of the child is often considered as one of the most important aspects that enable them to study properly and accomplish their duties within and outside of the school. It is important for the child to be healthy and physically fit for them to be able to perform the task in their everyday undertakings. Staying healthy is also vital for proper growth and development of the pupils' mind and body.

METHODS

This study used the descriptive method wherein the result of nutritional status served as one of the sources of information in gathering data. The data recorded and filed by the school health coordinator was considered as a basis in conducting the study. Other information such as the profile of the respondents was acquired from the class advisers.

RESULTS

Upon conducting this research, it was noted that the number of beneficiaries of SFBP decreased by 34 number of pupils or 77%. This showed that practices implemented to improve the nutritional status of severely wasted and wasted pupils were effective. Moreover, positive outcomes of the SBFP was seen not only to the pupils but to their parents as well. They became cooperative and supportive in implementing the program and became a responsible partner of the school in implementing the program.

DISCUSSIONS

The results showed that response in everyday undertakings in line with feeding program served as motivation to pursue the program. As a whole, the objectives of the researchers in conducting the study was achieved. Though it is not 100% of the respondents, still, it is a good implication that school-based feeding program was a success through its implementation in the school.