School Feeding Program (SFP) though a good strategy for improving access to education, faces challenges in terms of its long-term impact that could be linked to poor planning either before or after adopting it. This study sought to find out the impact of school feeding program on education quality in public primary schools particularly in the unplanned and highly impoverished settlement areas of Nairobi. The study’s specific objectives are: to assess the effect of frequency of SFP on quality of education in public primary schools; to examine the effect of timing of SFP on quality of education in public primary schools and to examine the effect of SFP’s food features on quality of education in public primary schools. This research study was grounded on the Equal Opportunity theory advanced by Dennis E Mithaug. The study adopted descriptive survey design, a method that compiles measurable information that can be statistically analyzed so as to describe a research problem dispassionately. The target population was 72 individuals who included 68 head teachers whose schools are under school feeding program out of 225 public primary schools in Nairobi, 3 Ministry of Education officials and 1 World Food Program official. The small target population obliged the study to carry out a census that included all members of the population into the study. Data collection instruments included a structured questionnaire as well as a key informant interview schedule. Statistical Package for Social Sciences (SPSS) computer software was used to analyze data and whereby the data was summarized and coded and finally presented via tables. The research findings were interpreted and analyzed at par with the research objectives. Impact of frequencies of SFPs on quality of education in public primary schools was not statistically significant therefore the null hypothesis was true and accepted. The impact of timing of SFPs on quality of education was statistically significant and therefore the null hypothesis was rejected. The impact of SFP’s food features on quality of education was statistically significant and therefore the null hypothesis was rejected. For better and positive impact, the study recommends that stakeholders and sponsors of the SFP should ensure food is supplied throughout the term and throughout the year in a predictable and consistent manner. School administrators should ensure adherence to known regulatory policies and guidelines and should ensure those who serve wear the right clothing. SFP sponsors should ensure there are nutritionists who assess status of served food in terms of all necessary features and that those who interact with the food preparation process have undergone necessary training. The rationale of this study is that its findings could serve as reference and induce insight on further studies on the effects of SFP on education quality in learning institutions and as well help education managers and planners, policy makers and implementers of the program understand better ways through which SFP could be used to improve its impact on quality education.

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