In each school, meals were prepared by 4–6 village health volunteers
supervised by graduates in Community Nutrition from
Bogor Agricultural University. Recipes were provided to the volunteers
weekly. The recipes listed, for each ingredient, the amount to
be purchased and the cleaned amount to be cooked. For example, if
the vegetable group of a school had 4 subjects, the recipe stated that
1 kg spinach should be bought and that 560 g cleaned spinach (4 3
140 g) should be cooked. After preparation of the dishes in the early
morning, they were divided into 2 equal portions: 1 for breakfast
and 1 for lunch