NUTRITIONAL QUALITY OF FOODS SOLD IN PRIMARY EDUCATION ESTABLISHMENTS IN THE DEPARTMENT OF TIASSALE, COTE D IVOIRE

Access to food of adequate nutritional quality is essential for students well - being and academic performance. Therefore, assessing the nutritional quality of foods sold in schools is important. This cross-sectional study aimed to evaluate the nutritional potential of foods sold to and consumed by pupils in primary schools in the Tiassale Department, located in southern Cote d Ivoire. A food consumption survey was conducted from October to November 2024 and enabled the collection of twenty-seven (27) food samples from four (4) primary schools in the Tiassale Department. Physicochemical analysis was performed to determine the macronutrient composition and energy value of the foods. Analysis of variance (ANOVA) followed by Tukeys HSD tests was used to compare mean values. The survey revealed a variety of foods, including prepared meals, bread, fritters, juices, and snacks. The physicochemical analysis covered twenty-seven (27) samples of prepared meals, bread, and fritters.