As students across Kuwait return to classrooms this fall, health experts are raising concerns about persistent dietary and wellness challenges affecting a large portion of the youth population. National health data and recent academic studies highlight high prevalence rates of overweight and obesity among school-aged children, alongside widespread consumption of excessive sugar and saturated fat.
According to the Kuwait Nutrition Surveillance System’s 2023 report, nearly half—49.9 percent—of children aged five to under 19 were categorized as overweight or obese. This figure is based on a sample of more than 14,000 students. Complementing this, a study published in August by researchers at Kuwait University assessed the dietary habits of 375 adolescents aged 13 to 17 in public high schools. It found that 44.5 percent of participants were overweight or obese, while 34.7 percent exhibited elevated waist circumference, a marker linked to increased health risks.
The university study also revealed dietary patterns marked by high intake of free sugars, with 92.2 percent of students surpassing recommended limits, and 61.7 percent exceeding guidelines for saturated fat consumption. Conversely, most adolescents failed to meet the recommended levels for dietary fiber and fish intake.
Nutritionist Safiyah Alshatti emphasized the importance of breakfast habits, parental guidance, and the role of schools in shaping healthier eating routines. She advised that while breakfast is important for concentration and energy, students do not need to eat immediately upon waking but could have a nutritious meal within a few hours instead. Alshatti recommended balanced breakfasts combining complex carbohydrates, proteins, and healthy fats, along with vitamins and minerals. She warned against excessive calorie intake, pointing out that eating a full breakfast at home followed by another complete meal and additional snacks at school may contribute to overeating, especially among overweight children.
Highlighting common snack choices, Alshatti noted that potato chips are a frequent component of school lunches but lack nutritional value and should not become habitual snacks. She suggested that school meals prioritize nutrient-rich foods while limiting those high in saturated fat and added sugars. Packaged breakfast items, she added, require careful scrutiny of nutritional labels due to variable sugar content.
Simple, wholesome alternatives such as eggs, labneh, hummus, cheese, whole-grain cereals, oats, and plain yogurt combined with fruits, nuts, or seeds were recommended as healthy breakfast options. Although protein bars can occasionally supplement a diet, Alshatti stressed that children’s protein intake should primarily come from traditional food sources to ensure dietary variety.
She also advocated for involving children in food choices, recommending an “80-20” rule in which most lunchbox contents are healthy foods, leaving some room for occasional less nutritious items. Parents were encouraged to persist in introducing new foods despite initial rejection, combining foods like eggs into pancakes or muffins to increase acceptance.
Alshatti underscored the significant influence of school environments on dietary habits, suggesting that schools and families promote acceptance of homemade meals and discourage teasing or embarrassment among students, especially boys, who may be self-conscious about their lunches.
Recognizing the link between nutrition and sleep, she highlighted the challenges posed by disrupted sleep schedules and late-night distractions for students’ ability to eat well and sustain attention in class.
The Ministry of Education currently reports approximately 470,000 students enrolled in 1,232 schools across Kuwait, underscoring the scope of this health issue. Experts stress that addressing these challenges requires consistent daily efforts focusing on adequate sleep, balanced portions, and offering varied, appealing healthy food choices to improve students’ nutritional status and overall well-being.