The Effects of Consuming Eggs on the Physical Development of Students Participating in a School Feeding Program in Uganda: A Pilot study

Protein‐energy malnutrition is an issue in sub‐Saharan Africa. Increasing protein intake among children is a challenge. Eggs are an inexpensive source of high quality protein, and consumption of eggs could play a role reducing malnutrition. This study was designed as a pilot study to determine if supplementation with eggs (hard‐boiled) has the potential to improve growth and development in rural Ugandan school children (ages 6‐9). Subjects were enrolled in 3 different schools in the Kitgum District of Uganda (60‐100 subjects per school). Schools were randomly assigned 1 of 3 dietary interventions: control (no eggs), 1 egg, or 2 egg supplementation. Subjects received eggs at school 5 days per week for 4 months. Height, weight, mid‐upper‐arm circumference (MUAC) and tricep skinfold (TSF) thickness were measured each month. Mid‐upper‐arm muscle area (MUAMA) was calculated from MUAC and TSF. Compared to the control group, subjects supplemented with 1 and 2 eggs had significant weight gain over 4 months ( P < 0.05). Subjects consuming 2 eggs had a significant increase in height ( P < 0.05). Over the 4‐month period, the MUAC of students receiving 2 eggs per day significantly increased ( P < 0.05) compared to the 1 egg and control groups, while the MUAC of students receiving 1 egg increased compared to the control group ( P = 0.09). These pilot data suggest that supplementing school meals with eggs may contribute positively to physical development in children in rural Uganda.