Nutrition competencies of tuck shop owners in relation to nutritional quality of products sold at Tshwane primary school tuck shops

Abstract

Aims This study aimed to determine the relationship between tuck shop owners’ nutrition competency scores in terms of knowledge, skills and behaviour and the nutritional quality percentage scores (measured by the South African Nutrient Profiling Model) of food and beverage products sold at quintile five public and private primary school tuckshops. The relationships between the nutritional quality percentage scores of products sold at tuck shops and nutrition-related training and policies, respectively, were also explored to add insight to the understanding of products sold in participating tuck shops. Methodology In this quantitative cross-sectional study, a total of 33 tuck shop owners from privately owned tuck shops situated across the Third Region of Tshwane, South Africa, were sampled using a stratified random sampling technique. A structured questionnaire was used to assess participants' nutrition competencies and their nutrition training, policy awareness, and implementation in their tuck shops. Observational checklists were used to capture nutrient contents of products sold in participants tuck shops, whereafter, the South African nutrient profiling model was used to calculate a nutritional quality percentage score, indicating the percentage of healthy food products. The relationship between these variables was determined using Pearsons correlation, while Chi-square statistics and independent t-tests were used to determine differences between tuck shops at quintile five and private primary schools Results Tuckshop owners' mean nutrition competency score was 77%, while 57% of food and beverage products sold in tuck shops were classified as unhealthy. No correlation (r=0,12; P=0,478) was found between nutritional quality percentage scores and nutrition competency scores. However, a statistical significant correlation (r=0,41; P=0.017) was found between nutrition-related policy implementation and nutritional quality percentage scores. Furthermore, a statistical significant correlation (r=0,40; P=0.021) was found between nutritional quality percentage scores and nutrition-related training. Conclusion Food and nutrition-related training of tuck shop owners to understand the nutritional needs of learners and implement policies to support a healthy school food environment characterised by the availability of healthy food products may contribute to improved health, growth and development while reducing the risk of NCDs in learners. Keywords: Nutrition competencies, nutritional quality, primary school tuck shops, school food environment