RMT

SOARING food cost may compel primary school canteen operators to either offer smaller portions or use cheaper, less nutritious ingredients.

It was improved in 2020 and has meals from over 20 menus prepared by school canteens, based on recommendations from the Health Ministry.l Each meal should consist of rice or noodles, vegetable, protein (chicken, fish, etc), fruit and a drink. - In August 2019, former education minister Dr Maszlee Malik introduced a free school breakfast programme for children in government and government-aided primary schools. “Meat can be alternated with legumes, which are cheaper and of comparable nutritional value. We must also ensure that the body is not ‘hungry’ for nutrients,” she said. They need to survive too. They will)be less inclined to cut corners if they can earn a decent profit,” she said, before calling on the government to consider roping in the private sector to enhance the implementation and outcome of the RMT. Excessive carbohydrates will contribute to an increase in the obesity rate among children. Regardless of the amount allocated, the critical issue that needs to be addressed is that the RMT is open to abuse. “Balance means that all the food groups in the ‘Malaysian Food Pyramid’ are included in each meal of the day.“Balance means that all the food groups in the ‘Malaysian Food Pyramid’ are included in each meal of the day. “The plate should consist of a quarter carbohydrate (starchy food), a quarter protein and one-half fibre (fruits and vegetables),” she noted. “Variety means consuming different types of foods from within each of the groups to ensure that the body gets all the nutrients it needs for optimal health,” she said, adding that the “Malaysian Healthy Plate” (MHP) concept is a great reference to determine whether a meal is healthy and balanced. Universiti Putra Malaysia (UPM) nutrition department head Prof Dr Norhasmah Sulaiman cautioned that expensive cooking ingredients may result in shrinking portions or less nutritious food being served in schools as canteen operators struggle to cope with the challenging economy.Universiti Putra Malaysia (UPM) nutrition department head Prof Dr Norhasmah Sulaiman cautioned that expensive cooking ingredients may result in shrinking portions or less nutritious food being served in schools as canteen operators struggle to cope with the challenging economy.