Effects of Thai School Lunch Recipes on Nutritional Status of School Children: A Case Study of Schools in Nakhon Nayok Primary Educational Service Area Office
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Abstract
This research aims to explore the effects of developed Thai school lunch recipes on nutritional status of school children. The studied group was selected from students grade 4 - 6, 131 schools which in Nakhon Nayok Primary Educational Service Area Office The participants were 694 students, 364 boys and 330 girls using multi-stage random sampling method. The data about nutritional status of the volunteers were collected before and after consumed the meal prepared based on developed Thai school lunch recipes for 3 months. The data collected before the meal was compared with that collect after the meal in accordance with each category of nutritional status and was statistically analyzed with Paired Samples t-test at the confidence level of 95 percent. The results of all categories of nutritional status shows that the weight, height and muscle mass of both boy and girl subjects increase at a statistically significant at level .05 while the amount of fat in former subjects decrease at a statistically significant at level .05. It can be concluded that the developed Thai school lunch recipes improve the nutritional status of the students, so schools may further adapt these recipes for solving problems of malnutrition in their students.
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