Page 104 - ANUAL REPORT MOH 2017

i. Monitoring
a. My Community Salt Study (My CoSS) 2017 – 2018 with collaboration with University Queen
of Mary London.
b. My STARS (study to reduce salt intake) among health staff
c. Database of salt content of processed food at http://myfcd.moh.gov.my/
ii. Awareness
a. Health Promotion: 3 workshop and 6 months intervention study
b. Incorporating salt reduction interventions into KOSPEN
c. Promotion through mass media and social media: World Salt Awareness Week 2017 in TV
interview, facts sheets, e-banner, info graphic and guidelines.
iii. Product
a. Product Reformulation of high salt content processed food: Maggi Hotmealz Kari Laksa &
Kari Kaw by Nestle, Oyster Sauce by Lee Kum Kee Brand. Since 2011 to 2017, 51 products
reformulated.
b. Labelling of sodium content in processed food: Amendment of regulation process.

• Launching of the Guideline of Malaysian Healthy Plate
The Launching Ceremony was attended by Deputy Director of Disease Control), Dr Omar bin Mihat
and Prof. Dr. Winnie Chee Siew Swee as a President of MDA which was held in conjunction with the
Dietitian Day Celebration on 19 September 2017. It was in collaboration between the Family Health
Development Division, the Disease Control Division and Dietitian from Selangor State. This celebration
was held at the Bait Al-Mawaddah Citizens Care Center, Jalan Kebun, Shah Alam. This guideline is
available in MOH website (Image 7). There was a billboard on Key Messages of Malaysian Healthy
Plate displayed in front of Block E3, Complex E, Putrajaya.

Image 7
The Guideline of Malaysian Healthy Plate

Source: Disease Control Division, MoH

MINISTRY OF HEALTH MALAYSIA ANNUAL REPORT 2017 103