Yunlin's Makung Elementary School Becomes Model for Central Kitchens with Localized Nutrition Education

(CNA, Taipei, 6th) Makung Elementary School in Yunlin County has devoted years to nutrition education, combining local ingredients such as peanuts, sweet potatoes, and bananas to encourage students to learn about their hometown through their diet. It has been selected as a demonstration school for central kitchens and has recently become an observation site for various cities and counties.

The Ministry of Education (MOE) issued a press release today stating that Makung Elementary School was chosen as the observation school for the 'FY115 Central Kitchen Demonstration School Regional Observation and School Central Kitchen Health and Nutrition Education Base School Alliance Meeting' held on May 26, to share its achievements in promoting nutrition education.

Makung Elementary School presented its health and nutrition education results to representatives from various cities and counties through graphical menus and nutritional education displays. Among them, the 'Yunlin Good Food, Peanut Good Things' special lunch featured local Yunlin ingredients, including Shuishui sweet potatoes, Tounan organic white rice, Tungshih carrots, Tuku peanut oil, Hsilo edamame, and Kukeng bananas. This not only allows students to eat local and healthy food but also helps them learn about their hometown's agricultural products, fostering a sense of cherishing the land and being grateful for food.

With a central kitchen ensuring stable meal quality, Makung Elementary School pairs it with localized special menus designed by nutritionists. The daily meals are planned according to the recommended intake of the six major food groups for students and are combined with the 'MyPlate' concept. This allows students to understand the principles of a balanced intake of whole grains, beans-fish-egg-meat, vegetables, fruits, dairy, and oils-nuts, integrating health and nutrition education into their daily lives.

The MOE stated that school lunches are not only a vital source of daily nutrition for students but also an important platform for promoting health education, nutrition education, and food and agriculture education. Through the central kitchen system, meal quality and hygiene safety can be effectively improved, while also combining local ingredients, nutrition education, and sustainable food concepts to help students establish balanced dietary and healthy lifestyle habits. (Editor: Li Shu-hua) 1150606