PETALING JAYA: The move to ban 12 types of food and beverages in schools aligns with the Malaysian Dietary Guidelines for Children and Adolescents 2023, promoting balanced nutrition that supports physical development, immunity, cognitive function and academic performance.
Senior lecturer and dietitian Dr Nor Baizura Md Yusop from Universiti Putra Malaysia’s Faculty of Medicine and Health Sciences said the guidelines emphasise the need for age-appropriate intake of energy, protein, fibre, healthy fats, and essential vitamins and minerals such as calcium, vitamin D, iron and zinc.
“These critical nutrients are often lacking in the banned items, which tend to be high in sugar, salt and unhealthy fats,” Nor Baizura said.
“However, while such bans can help limit access to unhealthy options, long-term behaviour change requires more than policy alone.
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“Challenges such as inconsistent enforcement, limited availability of nutritious foods, low nutrition literacy among canteen operators, and external influences from home and advertising continue to undermine progress.
“Experts suggest that a comprehensive, whole-school approach, which integrates education, parental involvement, supportive food environments and consistent messaging, is essential to instil and sustain healthy eating habits among Malaysian children,” she said.
On what’s missing in the diets of the children, Nor Baizura said that based on the guidelines supported by findings from the Seanuts (South East Asian Nutrition Survey) and several local studies, Malaysian children meet their energy and protein needs but there are significant gaps in fruits and vegetables intake and key micro nutrients such as calcium, vitamin D, iron and zinc.
These nutrients are vital for healthy growth, bone development, immune function, and cognitive performance, she added.
They also raise concerns about the excessive consumption of sugar, salt and unhealthy fats, which contribute to rising childhood obesity rates, Nor Baizura said.
Ng Kar Foo, a registered dietitian practising in a local private medical centre, said good nutrition during childhood lays the foundation for lifelong health, growth and learning.
A well-balanced school meal not only supports healthy physical growth – such as optimal height and weight – but also plays a crucial role in brain development, memory and concentration, he said.
“A good school meal programme is not just about feeding children – it’s an investment in their health, education and the nation’s future.
“Schools play a vital role in making healthy food choices available and cultivating lifelong healthy eating habits.
“With the right policies and partnerships, we can make healthy eating a norm in every Malaysian school.
“Children who eat balanced meals with enough energy, protein, vitamins and minerals tend to perform better academically and are more attentive in class,” he said.
“In contrast, skipping meals or relying on high-sugar and high-fat snacks can lead to poor focus, fatigue and behavioural issues.
“In Malaysia, we are seeing rising concerns of childhood obesity and early signs of lifestyle-related diseases such as pre-diabetes and hypertension.”
Ng said some children, especially those from lower-income families, may also face food insecurity or inadequate nutrient intake – such as iron, calcium and vitamin D deficiency – which can affect growth, immunity, and school performance.
These gaps highlight the importance of structured, balanced school meals that meet nutritional standards and ensure no child is left behind nutritionally, he said.
When asked about school canteen food in Japan and South Korea, Ng said they are good examples of how strong school meal programmes can nurture healthy, disciplined and well-nourished students.
“In Japan, school lunches are part of the national education policy – every child receives a balanced meal prepared with fresh ingredients, and they also learn about food, nutrition and sustainability as part of the curriculum.
“Teachers and students eat together, promoting a culture of respect for food and community,” he said.
“Malaysia can learn from this model – not to copy it entirely, but to adapt it to our local culture and food diversity.
“We have an abundance of local produce, and by engaging health professionals such as dietitians and nutritionists, alongside local farmers and food suppliers, we can design school meals that are nutritious, affordable, and culturally relevant,” he added.
