School Lunch Act (Act No. 160 of 1954).

The primary aim of the School Lunch Act (Act No. 160 of 1954)is to promote the physical and mental development of children through nutritious meals, while fostering awareness of food culture, environmental sustainability, and social cooperation. The Act outlines specific objectives such as improving health through proper food intake, cultivating sound dietary habits, and instilling respect for nature and labor involved in food production. It defines “school lunch” and “compulsory education schools,” and mandates that founders of such schools, along with national and local governments, endeavor to provide and support school lunch programs. It also allows for the establishment of centralized school lunch kitchens and requires qualified dietitians to oversee nutritional aspects.
Further provisions detail implementation and sanitation standards set by the Ministry of Education, and emphasize the role of diet and nutrition teachers in guiding students toward healthy eating habits using local ingredients and regional food culture. Financial responsibilities are divided between school founders and guardians, with the national government offering subsidies to support infrastructure and assist low-income families. Misuse of subsidies can result in termination or reimbursement.