Impact of Home‐Prepared School Lunch on Obesity Risk in Primary School Children

OBJECTIVE: This study aimed to investigate the contribution of home-prepared school lunches to daily energy intake and their potential influence on obesity risk among primary school children. METHODS: A total of 399 students (200 girls, 199 boys) aged 6-10 years (mean age 7.73 ± 1.2 years) from three primary schools in Arsin, Trabzon, were included. Researchers documented the contents of students' lunchboxes through photographs and administered a 'Nutrition Habits Data Collection Form' along with the KIDMED index. Anthropometric measurements were obtained. Nutrient intake and body mass index (BMI) were calculated using the CeviCal nutrient analysis programme. Statistical analyses involved ANOVA, Kruskal-Wallis, Mann-Whitney U and chi-square tests, with p < 0.05 considered significant. RESULTS: Children with higher adherence to the Mediterranean diet exhibited significantly greater height (p < 0.05). Regular consumption of home-prepared lunches was associated with lower body weight and BMI (p < 0.05), whereas irregular lunchbox habits correlated with higher BMI despite taller stature. Overall, 4% of participants were classified as obese based on BMI percentiles, while 10.3% were obese according to weight classification. Notably, no first-grade students were obese, whereas 10.6% of fourth-grade students fell into the obese category (p < 0.05). Additionally, adequate hydration was positively associated with height. CONCLUSION: Regular consumption of home-prepared school meals is associated with lower BMI values and a lower likelihood of obesity among primary school children. Promoting healthy dietary habits and adherence to high-quality nutrition at school may be a potential public health strategy associated with a lower risk of childhood obesity.