新加坡衛生部長王乙康在國會書面答覆官委議員王華瀚有關在菜單中顯示卡路里和營養信息，以便消費者做出更明智決定的問題。
以下內容為新加坡眼根據國會英文資料翻譯整理：
王華瀚（官委議員）先生詢問衛生部長：
(a) 是否會採取額外措施鼓勵餐飲場所在菜單旁邊顯示卡路里和營養信息？
(b) 衛生部是否正在考慮制定新的法規，要求餐飲連鎖店提供此類信息，以便消費者在選擇更健康的食物時做出更明智的決定？
王乙康（衛生部長）先生：我們並沒有要求餐飲場所必須顯示卡路里信息。根據我們人口疾病譜，衛生部 (MOH) 認為，提供有關糖、鈉和飽和脂肪等過量攝入會造成危害的營養素信息更為重要。
因此，我們制定了多項舉措來實現這一目標。例如，較大型的餐飲場所必須在菜單上標明糖和飽和脂肪含量較高的 C 級或 D 級飲料的營養等級標籤。
根據保健促進局（HPB）的自願「較健康餐飲計劃」，參與該計劃的餐飲機構可在店面和菜單板上展示標識，告知消費者有哪些更健康的選擇，包括低糖或低熱量的食物。截至2024年3月，全島已有3100 多家餐飲企業（超過9000 多家分店）加入了 「較健康餐飲計劃」。
我們還計劃強制要求預包裝產品（如醬料和調味料）標註鈉和飽和脂肪含量，並將繼續鼓勵餐飲企業選擇更健康的食材。
衛生部和保健促進局將繼續監測現有措施的影響。我們仍願意考慮採取進一步的自願或強制措施，只要這些措施切實可行，並能在本地實施，以支持新加坡人採用更健康的飲食。
以下是英文質詢內容：
Mr Ong Hua Han asked the Minister for Health (a) whether additional steps will be taken to encourage food and beverage (F&B) establishments to display calorie and nutrition information alongside their menus; and (b) whether the Ministry is considering new regulations for F&B chains to provide such information to enable consumers to make more informed decisions in choosing healthier food.
Mr Ong Ye Kung: We have not made it a requirement for food and beverage (F&B)establishments to display calorie information. Based on our population disease profile, the Ministry of Health (MOH) assessed it is more important to provide information on nutrients that will be harmful if over-consumed, namely, sugar, sodium and saturated fat.
We, therefore, have several initiatives in place to achieve this. For example, larger F&B establishments are required to display Nutri-Grade labels on their menus for Grade C or D beverages that are higher in sugar and saturated fat.
Under the Health Promotion Board (HPB) voluntary Healthier Dining Programme, participating F&B establishments may display identifiers on their store fronts and menu boards to inform consumers of the availability of healthier options, including those that are lower in sugar or calories. As of March 2024, more than 3,100 F&B establishments, with over 9,000 outlets island-wide, have joined the Healthier Dining Programme.
We are also planning to introduce mandatory labelling of prepackaged products, for example, sauces and seasonings, for sodium and saturated fat content, and will continue to encourage F&B establishments to choose healthier ingredients.
MOH and HPB will continue monitoring the impact of existing measures. We remain open to considering further measures, voluntary or mandatory, that are practicable and implementable in our local context, to support Singaporeans in adopting healthier diets.
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