These programmes and actions were reported by countries for the 2nd WHO Global Nutrition Policy Review 2016-2017 module on actions related to school health and nutrition programmes. Programme objectives: reduce or prevent child undernutrition (stunting, wasting, micronutrient deficiencies); reduce or prevent childhood overweight or obesity; foster healthy diet and lifestyle habits; educate children and improve knowledge about healthy diet and lifestyle habits; improve academic performance. Components of the school health and nutrition programme include: standards or rules for foods and beverages available in schools; ban on vending machines in schools; hygienic cooking facilities and clean eating environment in schools; provision of school meals/school feeding programme; school fruit and vegetable scheme; school milk scheme; nutrition education included in school curriculum; extracurricular nutrition education; physical education in school curriculum; standards for marketing of food and non-alcoholic beverages to children in school setting; monitoring of children's growth; safe drinking water available free of charge; adequate sanitation and hygiene facilities in schools. School meal programmes have been implemented since 1960s with the school canteens nutrition standards available since 1987.
WHO (2018) Global Nutrition Policy Review. Country progress in creating enabling policy environments for promoting healthy diets and nutrition
The Global Nutrition Policy Review 2016–2017 is the report of the second comprehensive analysis of nutrition-related policy environment, coordination mechanisms, available capacities and actions being taken in 176 Member States (91%) and one area which responded to the survey carried out between July 2016 and December 2017.
All children in the targeted schools are eligible to receive school meals or participate in the school feeding programme. School meals are free for all children. Menus are decided according to maximum levels of specific nutrients (e.g. total sugars, total fat, saturated fat, trans-fat, salt/sodium), according to minimum levels of specific nutrients (e.g. certain vitamins and minerals). At the regional or national level, menus are decided by a nutritionist. Fruits and vegetables are part of the menu daily. Food is procured internationally, domestically.