Research has shown that food preferences are generally acquired during childhood and that eating habits acquired after adolescence are more resistant to change.

The school environment plays an important role in nurturing and sustaining good eating habits. Most children consume at least one snack or one meal in their school tuckshop on most days of the week over a period of several years.

The Model School Tuckshop Programme

The Model School Tuckshop Programme (MSTP) was introduced in 2003 to enhance the availability of healthier food choices in school tuckshops through an integrated programme involving teachers, tuckshop vendors and students. The Health Promotion Board (HPB), in collaboration with the Ministry of Education (MOE), actively encourages schools to participate in this programme. As of 2007, 74% of schools in Singapore have achieved the Model School Tuckshop Status. Click here for the list of schools which have achieved the Model School Tuckshop status.

Assessment of Food Served in School Tuckshops

To achieve the Model School Tuckshop status, all tuckshop vendors in participating schools are assessed by nutritionists/dietitians commissioned by HPB based on their adherence to 8 guidelines of the Model School Tuckshop Programme.

Upon award of the status by HPB, schools are required to monitor the food served in canteen to ensure the continued adherence to the 8 guidelines. To do this, representatives from the School Tuckshop Committee can use the monitoring checklist to guide them.

Parents can assist the schools in their efforts to provide healthier food choices in the school canteen by providing feedback to the schools where appropriate.

If a school which has been awarded the Model School Tuckshop status is found to have failed in their efforts to adhere with the Model School Tuckshop Guidelines during the period of the Award, HPB may consider revoking the award.

In addition to the assessment of food sold in school tuckshops, HPB supports participating schools in the following ways:

• Culinary training for the Tuckshop Vendors to equip them with knowledge of healthy nutrition and culinary skills to prepare healthier meals for students
• Briefings for the School Tuckshop Committee to guide them in monitoring the food sold in tuckshops

The 8 Guidelines For A Model School Tuckshop

In order to achieve the Model School Tuckshop status, school tuckshops need to fulfill these 8 key food service guidelines. These guidelines aim to limit the fat, salt and sugar content as well as promote the consumption of fruit and vegetables among students.

1.	Sell drinks with the Healthier Choice Symbol (HCS) logo (Applicable to all commercially prepared drinks)
For home-made drinks (e.g. barley, coffee and tea), the sugar-level must be equal to or less than 7g/100ml. There should be no sweetener (e.g. sugar, honey) added to the home-made fruit juices Vending machines in school should also only sell drinks with the HCS logo.

	2.	Sell deep-fried food and preserved meat on only one day of the week.
	Examples of deep-fried food include chicken drumlets, breaded fish, chicken nuggets and all types of curry puffs and doughnuts. Examples of preserved meat include luncheon meat and sausages (hot dog).

3.	Use milk to partially replace part of coconut milk in lemak dishes.
Replace half of coconut milk used with milk in curries, laksa and nasi lemak.
4.	Use skinless poultry and lean meat when preparing food.
The skin can be retained when grilling or baking the poultry, and removed before serving. For browning, glaze with marinade and grill or bake briefly for a further 3-4 minutes.

5.	Provide the recommended amounts of vegetables in noodles and rice dishes.
Rice Dishes Noodle Dishes

6. Sell at least 2 types of fresh fruit every day.

7. Do not serve any gravy / sauce unless requested (applicable to stalls selling rice with food items).

8. There must be at least two working water coolers within the tuckshop area.

*Note: These 8 guidelines provide schools with an initial guide to begin their efforts in providing healthier food choices in the tuckshop. Schools may introduce stricter guidelines such as prohibiting the sale of deep fried food completely.