Forum: Include basic nutrition module in existing food handler training
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The fall in Singapore’s sugar consumption is encouraging and reflects the success of the Health Promotion Board’s (HPB) efforts to nudge Singaporeans towards healthier choices. (Singapore’s sugar consumption falls, but sodium, calorie intakes have gone up, new surveys show, Oct 3).
But much of our salt and sugar intake comes not from beverages, but from our everyday food at hawker centres, cafes and restaurants.
Even dishes perceived as healthy can contain substantial amounts of sodium and sugar. Yong tau foo, for example, may contain added salt in its ingredients and soup, while popular mala dishes can be particularly high in both sugar and sodium.
I propose a simple and scalable intervention: Add a mandatory basic nutrition module to existing food handler training, focusing specifically on salt and sugar.
Every food handler already receives food safety training. A short module could teach them the health consequences of excessive salt and sugar, how much is typically used in common dishes, and practical ways to reduce them without compromising taste.
HPB and the National Environment Agency could further support this by displaying simple nutrition guidance for commonly consumed high-sodium or high-sugar dishes at hawker centres.
The authorities have repeatedly demonstrated the power of well-designed nudges, from tray returns to the Nutri-Grade system. This could be the next logical step: moving upstream and influencing how food is prepared, not just what consumers choose.
If we want a healthier Singapore, let’s educate not only the person ordering the meal, but also the person preparing it.
Ben Chen