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
