School nutrition program: School nutrition program launched in Nay Pyi Taw

The introduction and awareness event for the school nutrition program for the 2024-2025 academic year was held on Monday in the Meeting Hall, Office No. (4), Ministry of Health.

First, the Union Minister for Education, Dr. Nyunt Pe, gave a speech stating that the school nutrition program is linked to national strategic plans, including the National Education Strategic Plan, the Social Protection Strategy, the Ministry of Health’s National Level School Health Strategic Plan.

The program aims to support the achievement of Sustainable Development Goals (SDGs), such as ensuring quality education, promoting decent employment, and fostering economic development. The Ministry of Health will lead efforts to enhance the school nutrition program, enabling students and their families to improve their understanding and practices related to health and balanced diets, thereby producing healthy and well-nourished students.

The Ministry of Education will collaborate in this effort. Next, Union Minister for Health, Dr. Thet Khin Win, emphasized that all students should be healthy and nourished, with behaviors aligned with good health practices. He called for collaboration between education and health sectors and stressed the importance of promoting healthy eating habits for students, their families, and communities.

He mentioned that the school nutrition program would be carried out in January and February 2025, and the program will continue in the following academic year starting in June 2025. The Ministry of Education, the Ministry of Health, Regions and States governments, social organizations, partner agencies, parent-teacher associations, and donors will work together to implement the program.

After that, a group photograph was taken, and participants visited the 2024-2025 academic year's school health and nutrition photo exhibition. Later, the Union Ministers and guests visited No.11 Basic Education High School in Nay Pyi Taw, where health workers, teachers, and parents collaborated in selecting food groups for lunch, with an emphasis on reducing nutritional deficiencies and ensuring food safety.

They demonstrated food preparation techniques, including providing balanced meals consisting of rice, eggs, mixed vegetable soup, and banana for KG students. The program also included providing micronutrient supplements, teaching proper handwashing before meals, and practicing healthy eating habits. The participants observed these activities to support the promotion of better nutrition and health among students.