Gov’t calls for schools to consider age-based sales of snacks

[Photo; Lynzy Valles]

The government raised the possibility of proposing different approaches to product handling based on age groups and further refining guidelines during a community exchange session held at the Macao Cultural Centre Auditorium.

The initiatives aim to promote healthier eating in school tuck shops while still allowing students a reasonable variety of products to choose from.

Around 70 residents attended the session, and among them, one parent expressed interest in understanding the government’s guidelines on promoting healthy eating in schools to help children develop healthy lifestyle habits.

Alvis Lo, director of the Health Bureau (SSM), responded that the bureau takes parents’ concerns about certain beverages being sold in schools seriously and regularly rates food sold in school tuck shops, classifying them into three levels: red, yellow, and green.

According to Lo, following professional assessments, certain drinks are not considered harmful but may be less suitable for younger or lighter children due to their sugar content, caffeine content, or nutritional characteristics.

He added that long-term or excessive consumption could affect balanced diets and healthy habits. Older students, however, may be allowed limited choices, consumed in moderation and only occasionally.

The SSM’s recommendations are based on children’s growth characteristics and nutritional needs. The bureau will further discuss with the DSEDJ, schools, and suppliers to continuously review the list of food and drinks sold on campus.

They are considering proposing different approaches to product handling based on age groups and further refining guidelines. This aims to promote healthy eating in school tuck shops while still offering students a reasonable range of products to choose from.

Kong Chi Meng, director of the Education and Youth Development Bureau (DSEDJ), stated that the bureau places great importance on the healthy growth of students and works hand-in-hand with schools to enhance students’ awareness of healthy eating.

He noted that as educational institutions, the goal is for children to understand the concept of healthy foods at school, particularly which foods to eat more of and which to eat less of.

Kong also believes that different age groups require different approaches and appropriate proportions and pointed out that SSM and DSEDJ have an established and effective long-term cooperation mechanism.

Lastly, he added that DSEDJ will follow the professional advice provided by the Health Bureau to offer schools recommendations on rating food and drinks, enabling schools to tailor the operation of their tuck shops based on their size and student population and provide an educational example for children regarding healthy eating and food choices. Ricaela Diputado