To Enable Students to Grow Up Healthily, Safely, and Happily The Health Promotion School Project was introduced in the 2000s to establish a promotional system for students’ health. In February 2002, the School Health Act was announced and throughout 2003, four sub-regulations were announced. In 2009 and 2010, operational vision care, oral hygiene care, sex education in campuses (including prevention of AIDS), physical health, and the tobacco hazards prevention projects were established. In 2013, the MOE Children and Youth Betel Nut Prevention Affairs Project, and the Implementation Project of Sex Education in Campuses (including Prevention of AIDS) were established and announced.
The Revision of All School Health Regulations Items and the Strengthening of Students’ Health Protection
On March 29, 2013, the Ministry of Education cooperated with the Ministry of Health and Welfare to revise and declare Article 3 and Article 6 of the Regulations for the Implementation of Health Examinations for Students. The following regulations were expanded: For clinics or medical associations in local areas undertaking student health examinations, student health examination affairs must be implemented by qualified and registered medical members. Clinic qualifications and conditions are to be regulated by the Ministry of Education and by municipalities. Municipalities, city or county governments respectively can regulate the aforementioned regulations autonomously and under the jurisdiction of the MOE. The regulation stating: ‘for students who are adults, or have legal capacity, and after receiving students’ personal agreement, parents or families can thus be notified of their examination results’ was enhanced, to provide comprehensive protection of student health.
On July 18, 2013, the Facility Regulations of Health Centers in Schools at All Levels were revised and announced. In accordance with the coming era of digitization, and changes to current judicial regulations, the regulation items concerning facilities were revised; sections with inappropriate/outdated facilities or equipment were canceled, and related measures were renewed. In addition, new regulations were enhanced to regulate compulsory equipment such as automated external defibrillators (AEDs), to meet the practical requirements of schools at all levels.
On December 18, 2013, revised Articles 12, 15, 16, 22, and 23 of the School Health Act were announced; and Articles 23-1, 23-2, and 23-3 of the School Health Act were enhanced. The focal points of the revision were as follows:
1. Strengthening care for students with special health requirements.
2. Regulating, reporting and management of suspicious food poisoning incidents in schools.
3. Implementing nutrition education.
4. Strengthening the food hygiene autonomous management system in schools and joint inspection affairs.
5. Provision of food with balanced nutrition by schools.
6. Prioritizing used of quality agricultural products from local locations.
In enhanced Articles 23-1 to 23-3, the following affairs were regulated:
1. The duties of dietitians in schools.
2. Strictly controlling the quality of lunch meals provided in schools.
3. On-going subsidies to primary, junior high and senior high schools to undertake school lunch matters.
4. The establishment of standard food purchase contracts for schools to implement related affairs.
5. Regulations on schools’ budgetary announcements.
On December 30, 2015, revised Articles 5, 16, 20, 21, 22, 23, 23-1, and 23-2 of the School Health Act were declared. The focal points of the revision were as follows:
1. The competent authority at each level shall select and appoint scholars, experts, and representatives of organizations, and relevant bodies to form a School Health Committee with the responsibility to provide consultation, guidance, and advice.
2. Schools at all levels shall implement courses related to health and nutrition.
3. Schools shall encourage students to participate in the preparation of school meals.
4. The provision of breast-feeding facilities on campus by schools should be supervised.
5. The competent authority at each level shall supervise, assist, and operate schools’ food hygiene self-management mechanisms.
6. The competent education authority at each level shall strengthen implementation of food hygiene inspections and the provision of lunch meals at schools.
7. Food provided by schools must not contain raw foods, fresh foods or primary products using or containing genetically modified ingredients.
8. Schools at senior high school and lower levels serving lunch shall establish a School Lunch Council. An appropriate percentage of parents of current students should participate in the Council.
9. The competent authority shall provide subsidies for junior high schools and elementary schools to establish kitchens.
10. The competent authority shall collaborate with the competent agricultural authorities with regard to the supply of local ingredients.
The Hygiene Management Regulations of Kitchens and Convenience Stores in Schools Provided for Working Members and Students were revised and announced for the first time on January 29, 2015. The second announcement was on July 6, 2016. In addition to broadening the scope of regular inspections of school lunch meals and their cooperative suppliers’ systems, the Campus Food Ingredients Registration Platform was also included in the regulations. Schools and suppliers were requested to upload food information, qualified food seals certified by judicial professional organizations or the government, and purchasing standards for schools located in remote and isolated areas purchasing foods without qualification seals. In addition, in 2016, regulations were revised according to the School Health Act, as follows: The competent authority at each level shall collaborate with the competent agriculture and health authorities to conduct regular food hygiene inspections of educational institutions randomly selected at least once each academic year. Therefore, in 2016, the competent authority conducted regular food hygiene inspections of educational institutions to ensure teachers’ and students’ food hygiene on campuses.
The Establishment and Revision of School Health Implementation Projects and the Enhancement of Youth Physical and Mental Health
On April 25, 2013, the Implementation Project of Sex Education on Campuses (including Prevention of AIDS) was established and announced. Specific strategies were as follows:
1. Increasing the number of teachers with a health education background.
2. Enhancing teachers’ professional knowledge and skills.
3. Upgrading school administrative members’ professional knowledge and skills when undertaking cases of intervention.
4. Carrying out standard health education teaching.
5. Providing teaching resources for sex education.
6. Enhancing students’ knowledge of sex education.
7. Actively promoting sex education affairs (including prevention of AIDS) in colleges and universities.
8. Conducting inspections and research development on sex education and the integration of resources from related administrative authorities.
The above measures are expected to attain the following purposes:
1. Strengthening students’ knowledge of sex education in schools at all levels.
2. Enhancing the professional sex education knowledge and skills of related educational staff.
3. Fulfilling the promotion of sex education in schools at all levels.
4. Promoting the physical and mental health of adolescents.
On July 22, 2014, the revised Implementation Project of Tobacco Hazards Prevention was announced. The implementation strategies contained 3 items: tobacco hazards prevention education, creating a non-smoking environment strategy, and a smoking cessation education strategy. They were expected to attain the following goals:
1. Establishing a supportive non-smoking environment for teachers, working members, and students.
2. Strengthening the motivation of schools and communities to fulfill related measures.
3. Developing smoking refusal student groups.
4. Developing personal skills to quit smoking.
5. Creating healthy, friendly campus environments without tobacco hazards.
On October 30, 2015, the implementation project was revised again; and strategies to strengthen family education functions were enhanced. Parents and legal guardians are expected to fulfill their custodial duties to their children, to accompany them to smoking cessation education, and to comprehensively prevent tobacco hazards altogether.
On July 11, 2014, the revised MOE Children and Adolescents Betel Nut Prevention Affair Project was announced. The 6 implementation strategies are as follows:
1. Establishing policies.
2. Developing personal health skills.
3. Strengthening the connection of communities.
4. Providing health services.
5. Creating supportive social environments.
6. Offering substantial supportive surroundings.
It was hoped to:
1. Create non-betel nut supportive environments for families, schools, and communities.
2. Enhance children’s and adolescents’ acknowledgement of the health risks caused by betel nuts.
3. Further prevent specific groups from betel nut chewing and gradually lowering their frequency of betel nut chewing.
On August 31, 2016, the project was revised again. With revised statistics, implementation strategies, and indicators of efficiency, the efficiency of schools’ promotion of related affairs were thus enhanced.
The Subsidies for Schools at All Levels to Promote Health Advancement Project, and the Creation of Healthy and Friendly Campuses
On February 15, 2005, the Ministry of Education established and declared the Subsidies for Local Government to Promote Health Advancement Project. In 2008, subsidies were provided to public and private senior high schools. In 2013, the promotion of healthy schools was carried out comprehensively in colleges and universities. Through the integration of related resources organized by competent education authorities, schools were assisted and supervised to promote the health advancement project. By evaluating teachers’, working members’, and students’ requirements for health enhancement, and by organizing community resources to implement health education, activities, and services, teachers, working members, and students could set up health management measures autonomously and independently. Via cooperation with health care units, optional additional topics such as contagious disease prevention could be undertaken in schools. Furthermore, with campus cooperation, healthy and friendly campus environments could be created together.
The Strengthening of School Lunch Management, and the Establishment of the Campus Food Ingredients Registration Platform
Throughout the academic year 102, to fulfill food hygiene requirements for school lunch meals in schools, experts in food hygiene and nutritionists were invited to undertake guidance visits, in order to strengthen the supervision and inspections of school lunch meal supply quality in all municipalities, counties, and cities. All municipalities, counties, and cities were requested to track the results of the guidance measures arising from the inspection visits. Firms providing school lunch meals, and food suppliers were required to be jointly inspected by competent authorities and schools. The inspection reports were then delivered to municipalities, county, and city governments so they could track the follow-up improvements and refer to the reports when making food purchases. In addition, the Ministry of Education has cooperated with the Executive Yuan to track policies through the Office of Food Safety, Executive Yuan website, and has established the Campus Food Ingredients Registration Platform to provide open information concerning school lunch meals. This Platform has been in effect in schools at all levels since the academic year 104. Currently, there are 6,153 schools at all levels (including preschools) in our nation which have registered information related to school lunch meals and convenience stores (including 3,382 elementary and junior high schools, 530 senior high schools, 145 colleges and universities, and 2096 public preschools), which has benefited 4,350,000 students in total.
In 2017, the National Chung Hsing University was assigned to implement the School Lunch Meal Promotion Project Office in order to: Strengthen the management of school lunch meals, develop healthy dietary education, keep track of current situations, inventory problems, and plan resolution programs. On November 8, 2017, the grand opening was held, and this project office began operation. Additionally, in accordance with the Executive Yuan policy of “5 Circles of Food Safety”, they have promoted the use of traceable fresh food ingredients from our own nation in school lunch meals (by using the implemented strategy titled “Food with 4 Qualification Seals and 1 QR Code”). The purchase contract (standard reference contract) for schools purchasing meal boxes or food from private organizations was revised. In the first semester of the academic year 107, this purchase contract was comprehensively used, so as to enhance food supply quality in elementary and junior high schools.