Iodine content of salt used in the National School Nutrition Programme at Mopani and Vhembe Districts in Limpopo Province, South Africa

Abstract

Background: The National School Nutrition Programme (NSNP) aims to foster better quality education by enhancing children’s learning capacity, encouraging regular attendance and punctuality, addressing micronutrient deficiencies and alleviating short term hunger. Iodine is one of the micronutrient which is used in NSNP in the form of iodised salt. Iodine deficieny affects an estimated 60 million school- age children in the developing world and is also associated with low test scores and cognitive function. Aim: The main aim of the study was to determine the iodine content of salt used in the NSNP.

Methodology: A cross sectional study was conducted. The researcher aimed at describing the iodine content of salt used in schools and the iodine nutrition knowledge of the food handlers in various schools in the Mopani and Vhembe districts. The study was conducted in selected schools of Mopani and Vhembe districts receiving NSNP. The target population was food handlers employed in schools receiving NSNP from the two districts. A total of 318 schools were visited and 359 food handlers were interviewed. The salt samples were collected and analysed using standard procedures. The demographic information and the iodine nutrition knowledge were obtained using a validated questionnaire. Results: A total of 318 salt samples (Mopani=159 and Vhembe=159) were collected and analysed, representing 100% of successfully analysed. The study comprised of 359 (Mopani=200 and Vhembe=159) food handlers from two districts. Almost two thirds (64%) of the participants in Mopani district and 82.4% in Vhembe district had grades 8-12 as their highest level of education, while 4% and 5% had tertiary education in Mopani and Vhembe districts respectively. The mean iodine content was 36.53ppm and 34.24ppm in Mopani and Vhembe districts respectively which signifies adequately iodised salt. Almost three quarters (71%) of salt samples in Mopani and 65% in Vhembe were adequately (15-64ppm) iodised in this study. The results of the study suggest that almost half (47.5%) of the participants in Mopani and 34% in Vhembe had poor iodine nutrition knowledge as they could not answer the questions in the knowledge test correctly. Only 27% of the participants in Mopani and 30% in Vhembe had good knowledge. Conclusions- There are still salt samples that are inadequately iodised or not iodised at all used in the preparation of meals for NSNP in the two districts. Such instances make the programme designed to eliminate IDD fail. It can be deduced that without public awareness on the importance of iodine in the human body, the universal iodine programme will be unsuccessful.