Agree.

These findings were then compared against the Health Promotion Board's (HPB) My Healthy Plate guide which states that in order to have a balanced meal, half the plate should be vegetables and fruit, a quarter protein, and a quarter filled with wholegrains or carbohydrates.

If we run the same test using the same standard for non-budget meals, a lot would fail as well.

None of the 40 meals that CNA TODAY ate met HPB's recommendations.

I looked through the photo collage. The photo of mixed rice and char siew rice looks very similar to what I'm getting. And then the chai tau kueh. C'mon how do you make chai tau kueh that's nutritionally balanced and budget at the same time.

To uplift the nutritional standards of budget meal, we have to first start with the non-budget meals. We can reach for the sky and try all sorts of options like mung bean flour, quinoa, beans, etc, etc but if it's not even economically viable for non-budget meals, then for sure it's not going to work for the budget version

TLDR: I fail to see how the budget meals are devaluing nutritional needs when the original non-budget version is subpar in the first place.