Skip to content


Home >> Press Release >> 2015

Press Release

Student lunchboxes yet to improve on nutrient contents

30 January 2015

The Nutrient Testing of School Lunch in Primary Schools in Hong Kong 2013 conducted by the Centre for Health Protection (CHP) of the Department of Health (DH) revealed that in spite of improvements in some nutrient content, the lunchboxes of junior primary school students are yet to meet all nutrition recommendations.

The testing was conducted from March to April 2013 and a total of 96 lunch samples were collected from 29 primary schools.

The tests examined the energy and major nutrient content of lunchboxes served to junior primary school students.

Releasing the findings of the testing today (January 30) at a press conference, the Assistant Director of Health (Health Promotion), Dr Anne Fung said, "Compared with a similar survey in 2007, the amount of total fat, saturated fat and sodium in the samples (per 100 grams) had decreased by 35 per cent, 28 per cent, and 19 per cent respectively. The results of significant reduction in these nutrients are encouraging."

Despite the substantial drop in sodium in the lunchboxes, the sodium content in almost all samples (99 per cent) still exceeded the recommended intake. Taking too much salt increases the risk of developing high blood pressure.

The testing also revealed that the amount of dietary fibre (per 100 grams) in the lunch samples had decreased by 19 per cent as compared with the similar survey in 2007. However, the samples which did not meet the recommended intake of dietary fibre substantially increased from 4 per cent in 2007 to 17 per cent in 2013. Fruit and vegetables are the main source of dietary fibre. Reduced fruit and vegetables consumption is linked to poor health and increased risk of non-communicable diseases.

Almost 70 per cent (68 per cent) of noodle or pasta based samples did not meet the recommended intake of carbohydrates.

Over half (52 per cent) of the samples contained more than the required amount of protein. However, most of the vegetarian meal samples (78 per cent) did not meet the recommended intake of protein.

Dr Fung pointed out that only four lunch samples exceeded the recommended intake of sugar and they all contained sweet and sour sauces.

"To ensure that students are served a nutritionally balanced school lunch which promotes normal growth and development, the lunch suppliers should fully observe the Nutritional Guidelines on Lunch for Students issued by the CHP, the Trade Guidelines for Reducing Sodium in Foods and the Trade Guidelines for Reducing Sugars and Fats in Foods by the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department," Dr Fung said.

"The lunch suppliers should also ensure that the lunch should provide grains, vegetables and meat in the ratio of 3:2:1 by volume, "Dr Fung added.

"We encourage our children to adopt healthy eating habit at an early age and encourage the schools, parents and lunch suppliers to provide a conducive environment to promote healthy eating. Schools and parents have a role to play to encourage our younger generation to choose healthy food," Dr Fung stressed.

Lunch suppliers should take heed of the following advice when preparing the lunch:

"The DH will continue to provide necessary advice and assistance to lunch suppliers for improving the nutritional quality of their lunchboxes," Dr Fung added.

Also speaking at the press conference, the Principal Medical Officer (Risk Assessment and Communication) of the CFS, Dr Samuel Yeung, appealed to lunch suppliers and the food trade to make greater efforts to reformulate food recipes to provide more quality food with less sodium and sugars to students and consumers.

"Reduction of salt and sugars in food is one of the major priorities of the CFS this year. We have launched Hong Kong's Action on Salt and Sugars Reduction to reduce intake of salt and sugars in food so as to promote a healthy diet," Dr Yeung said.

Dr Yeung pointed out that the Government had established the International Advisory Panel on Reduction of Dietary Sodium and Sugars last year, which comprises five experts from the Mainland and overseas. They shared successful experience across the world in promoting the reduction of salt and sugars in food.

The Government will shortly establish the Committee on Reduction of Salt and Sugars in Food with members from different sectors including representatives from health professional organisations, the food trade, relevant academia, mass media and those representing consumer interests.

The CFS also planned to hold an international symposium in May 2015. International experts and different stakeholders will be invited to attend to exchange views on how to reduce salt and sugars in food.

"Apart from the promotion and supporting efforts at policy level, the Government actively conducts publicity and education programmes on salt and sugars reduction, including setting up a designated webpage on 'Reduction of Dietary Sodium and Sugars' and a dedicated Facebook page on 'Hong Kong's Action on Salt and Sugars Reduction' to assist the public to develop and practise healthy dietary habits through public education, sharing of expert advice and display of successful international experience," Dr Yeung said.

On support for the food trade, Dr Yeung said that in addition to issuing trade guidelines for reducing sodium, sugars and fats in foods, the CFS will invite the trade to participate in working groups to identify ways to reduce sodium and sugars in foods, which in turn reduce the dietary intake of sodium and sugars.

Dr Yeung urged the food trade to work together with the CFS and produce and promote more quality food with less sodium and sugars.

To avoid adverse health effects caused by excessive intake of sodium and sugars, Dr Yeung also advised consumers to make careful choices, read nutrition labels and choose food items with lower sodium and sugar content. They could also change their dietary habits by reducing the amount of salt or sodium-containing seasonings added to food, and cut down on food with excessive sugar so as to allow the taste buds to adapt gradually to lighter-flavoured food.

"Successful promotion of reduction of dietary sodium and sugars in Hong Kong relies on the tripartite collaboration between the Government, the food trade and consumers. The CFS will continue to work closely with the DH in future to mobilise the participation of the whole community to further promote the reduction of dietary sodium and sugars in Hong Kong," Dr Yeung added.



Last Revision Date : 30 Jan 2015