Prof Chee
EFFORTS are underway to foster a culture of health and prevention at the tertiary level, say two associations representing higher education institutions (HEIs).
Describing the findings of the recently released National Health and Morbidity Survey (NHMS) 2024: Nutrition as “deeply concerning”, National Association of Private Educational Institutions (NAPEI) president Datuk Lau Wai Cheng said many of the association’s member institutions are integrating health-promoting initiatives into student life.
Lau“These range from campus-wide wellness days and health screenings to nutritional talks and partnerships with local healthcare providers,” she told StarEdu.
Lau added that some institutions are embedding wellness modules and activities into co-curricular programmes.
“Students participate in stress management workshops and movement-based activities that support both concentration and mood,” she shared.
IMU University Institute for Research, Development and Innovation director Prof Dr Winnie Chee Siew Swee said the university – a member of the Malaysian Association of Private Colleges and Universities (MAPCU) – has adopted a multifaceted approach to promoting healthier living among students and staff through elective modules, campus culture and infrastructure, as well as digital tools and nudges.
“This includes ensuring the student food court is certified as a Healthy Cafeteria and accredited for food safety (BeSS – Bersih dan Selamat) by the Health Ministry.
Parmjit“Foods served at the IMU cafeteria are calorie-labelled, and posters on healthy eating guidelines are displayed, along with messages encouraging smaller portion sizes. This has led to IMU winning state-level competitions held by the ministry for its healthy cafeteria,” she said.
Raising the bar
Commending IMU’s approach, MAPCU president Datuk Parmjit Singh affirmed the need for HEIs to step up their focus and investment in promoting student and staff well-being.
“It is important to advocate a healthy lifestyle among students so they can achieve their fullest potential, without being weighed down by physical or mental health issues,” he said.
Acknowledging that more can be done, Lau said outreach across the education sector is essential.
“Larger, better-equipped institutions are well-placed to offer support – whether by hosting students from smaller colleges on health-themed visits, sharing facilities for health screenings, or showcasing wellness innovations,” she said.
Concerning nutrition, she highlighted the widespread availability of high-sugar, highly processed foods on campuses.
“NAPEI believes it is time to treat access to healthy, affordable food on campus as a baseline expectation – not a luxury. With active collaboration from the private sector and policy alignment, this is within reach,” she said.
She also welcomed stronger government support for embedding health literacy into curricula.
“Students should graduate not only with academic qualifications but also with the capacity to make informed health choices,” she said.
Prof Chee urged the Higher Education Ministry to integrate health promotion into national higher education frameworks, making wellness part of accreditation and quality assurance.
“Current emphasis on the United Nations Sustainable Development Goals (SDGs) in programme objectives and learning outcomes is a great initiative, and SDG 3 – good health and well-being – cannot be over-emphasised,” she said.
She added that partnerships between universities and public health authorities can be strengthened through mobile clinics, nutrition education and screening services.
She also recommended that HEIs encourage students to join sports-related activities to promote healthy living.
“The availability of facilities such as basketball and other sports courts, dance studios, and gymnasiums also helps to inculcate a healthy lifestyle,” she said.
Prof Chee noted that lifestyle-related conditions are now emerging earlier.
“Health literacy and healthy lifestyle practices should be considered essential competencies for today’s tertiary students.
“Preparing students for the future goes beyond equipping them with academic and technical knowledge – it must also ensure they can sustain their physical and mental well-being, which is foundational for lifelong productivity, resilience, and quality of life,” she said.
