Article 5
The competent authority at each level shall select and appoint scholars, experts, and representatives of organizations, and relevant bodies to form a School Health Committee with the responsibility to:
1. Provide consultation, guidance, and advice regarding school health policies and regulations;
2. Provide consultation, guidance, and advice regarding school health planning, programs, measures, and evaluation;
3. Provide consultation, guidance, and advice regarding planning, and research and development matters related to school health education and activities;
4. Provide consultation, guidance, and advice regarding planning, and research and development matters related to school health and healthcare services;
5. Provide consultation, guidance and advice regarding the planning, and research and development of the health related management of school environments;
6. Coordinate relevant bodies and organizations to promote and implement school health matters; and
7. Provide consultation regarding other matters related to school health promotion and implementation.

Article 16
Schools at the senior secondary and lower levels shall establish health related courses, and educational institutions at junior college level and higher may establish such courses if deemed necessary.
Health related courses, teaching materials, and teaching methodology shall be appropriate to the students ’ stage of growth and development, and their needs, and shall take into proper consideration their cognition, cultivating affirmative attitudes, and skill related aspects.
The health-related courses referred to in Paragraph 1 shall include healthy eating education, which has the aim of establishing proper dietary habits, fostering respect for life and nature, enhancing awareness of environmental protection, and deepening students ’ understanding of where foods come from, and of national and regional food cultures.
Schools shall encourage students to participate in the preparation of school meals.

Article 20
Schools at the senior secondary and lower levels shall work together with students’ families and the community, integrating the human and other resources that they can contribute, and jointly undertake community-based healthy eating education and environmental protection activities. Educational institutions at junior college level and above may do the same.

Article 21
The planning for the construction of an educational institution shall take into consideration the geology, soil and water conservation, traffic and transportation, air and water pollution, noise, and other aspects of the proposed campus site that affect the environment.
The buildings, drinking water, toilets, washbasins, garbage management, wastewater treatment, noise, ventilation, lighting, adequate natural light, chalkboards, classroom desks and chairs, fire safety equipment, disability access provisions, and breastfeeding facilities on campus shall be in compliance with the standards prescribed in the related laws and regulations.

Article 22
Schools shall strengthen the health management of cafeterias, kitchens, and student and staff cooperative stores.
The competent authority at each level or schools shall organize health-related training, further education, and workshops for the personnel working in the facilities referred to in the previous paragraph.
Schools’ food and beverage hygiene management shall comply with the regulations on good hygiene practice for foods referred to in Article 8, Paragraph 1 of the Regulations of Governing Food Sanitation.
The competent authority at each level shall oversee schools’ establishing of food hygiene self-management mechanisms, and schools’ practical implementation of related checks. Schools shall inspect their dining facilities at least once a week and record the results. The records shall be kept for three years.
The competent education authority at each level shall collaborate with the competent agriculture and health authorities to conduct random school food hygiene inspections, and the competent agriculture authority or competent health authority shall perform random checks of the hygiene, safety and quality of school foods.
The regulations governing the scope, methods, and inspections pertaining to the management and oversight referred to in Paragraph 1 and Paragraph 4, and any other mandated matters associated therewith, shall be prescribed by the central competent authority in conjunction with the central competent health authority.

Article 23
Schools that provide meals shall provide healthy, safe, and nutritionally balanced foods that satisfy the School Lunch Content and Nutrition Criteria determined by the central competent authority and are in compliance with the Dietary Reference Intakes established by the central health competent authority and shall provide nutrition education that is supervised and undertaken by dietitians.
Schools that provide meals shall offer a vegetarian meal choice.
The schools referred to in Paragraph 1 shall give priority to using quality local agricultural products accredited by the central competent agricultural authority for the meals that they provide and are prohibited from using raw and fresh foods that contain genetically modified ingredients or primary products made with them.

Article 23-1
Schools at the senior secondary and lower levels with 40 classes or more shall have at least one dietitian on staff. Each county and city competent authority shall determine the number of dietitians for each school within its jurisdiction.
The duties of the school dietitian referred to in the preceding paragraph are to:
1. Oversee and assist with food hygiene and safety.
2. Implement management of meals.
3. Implement healthy eating education.
4. Provide nutrition guidance for the entire school.
5. Look after individual nutritional care cases.

Article 23-2
Each municipal and county (city) government shall form a School Lunch Advisory Council that is responsible for setting standards, advising, assessing schools ’ school-lunch related operations, and giving associated awards and incentives, or penalties.
Schools at the senior secondary and lower levels that serve lunch shall establish a School Lunch Council or an organization of the same nature; its composition, the selection of its members, and the principles governing supplies and conflict of interest shall be determined by each relevant competent authority. Parents of current students shall account for at least one-fourth of the members.
The competent authority shall provide subsidies for junior high schools and elementary schools to establish kitchens, and shall provide subsidies for schools at the senior secondary and lower levels that are located in mountainous, remote, or outlying island areas to operate a lunch program that is needed because of their location, and shall collaborate with the competent agricultural authorities with regard to the supply of local ingredients. The regulations governing such subsidies shall be determined by the competent authority. The central competent authority shall regularly collaborate with municipal and county (city) governments to review the operation of school lunch programs and send personnel to undertake on-site inspections. The way the review will be conducted, the specific items to be reviewed, and the number of schools to be reviewed shall be determined through joint consultation by the competent authority in consultation with the municipal and county (city) governments.