SHAH ALAM – The Education Ministry (MoE) has banned the sale of 12 types of unhealthy food and drinks in schools as part of its efforts to address childhood obesity, a pressing health concern in Malaysia.
Nutritionist Zhi Ling Lee responding to the decision on her social media, welcomed the move but stressed that the policy must be implemented carefully and alongside broader strategies to promote healthy eating habits.
“Children eat at least one meal a day in school. That’s why the school food environment plays a crucial role in shaping children’s eating habits.
“Limiting access to unhealthy food and drinks reduces the exposure and consumption while giving way to healthier food choices since now the distractions are removed,” she said.
However, Lee highlighted several caveats that should accompany the ban.
“One, this ban must come with a comprehensive, affordable and culturally relevant school meals programme.
“Some local schools already have great school meal programmes, but we need this standardised across the entire nation.
“I mean look at Japan and Finland. They have such inspiring school meal programmes. Those are great references,” she shared.
Lee also urged caution in how the policy is communicated to students.
“At the policy level, I can understand we have to use direct, firm, assertive language.
“But when we are educating children, I urge the authorities to use gentle and non-aggressive approaches,” she said.
As an example, she pointed to the “GO-SLOW-WHOA” list, a tool promoted by the World Health Organisation to guide families towards healthier food choices.
“Foods are categorised into GO for everyday food, SLOW for occasional food and WHOA for rarely food.
“This approach gives clear instructions without demonising any food. We don’t want to create a whole generation of children with unhealthy relationships with food in the name of promoting healthy eating,” she explained.
Lee added that long-term solutions are necessary to ensure children maintain healthy eating practices beyond the classroom.
“We need a long-term plan to change the broader food environment and food system so that children can continue to practise healthy eating habits beyond school gates and parents are able to support and model those same habits,” she said.
She also called for collaboration with the food industry.
“I believe this ban doesn’t have to include all packaged food, especially those that are nutritious but potentially high in salt, sugar and fat.
“If the manufacturers want their products sold in schools, those products have to meet certain nutrition criteria or carry the healthier choice logo,” she said.
Lee concluded that the ultimate goal should be to provide nutritious meals for every child.
“At the end of the day, the most ideal situation would be that every single child gets free nutritious school meals and grows up with healthy relationships with food,” she said.