Tran Thanh Duong, Lam Quoc Hung* and Hoang Thi Hong Nhung

National Institute of Nutrition, Vietnam

*Corresponding Author: Lam Quoc Hung, National Institute of Nutrition, Vietnam.

Received: April 28, 2026; Published: June 11, 2026

Abstract

Continuing training in nutrition and food in Vietnam consists of short-term courses aimed at updating knowledge, skills, and improving capacity for healthcare staff, nutrition personnel, and food safety workers, including contents such as clinical nutrition, community nutrition, dietetics, and the latest regulations on food safety. Continuing training in nutrition and food is a mandatory requirement to improve the capacity of healthcare staff in accordance with the Law on Food Safety 2010, the Law on Medical Examination and Treatment 2023, and the Law on Disease Prevention 2025. However, in practice, there is a lack of synchronization between the demand for continuing training at the local level and the training capacity of the National Institute of Nutrition – Ministry of Health in implementing current legal regulations.

Research Objectives: To describe the demand for continuing training in the period 2024–2030; and to evaluate learners’ feedback on the quality of the training program and training materials at the National Institute of Nutrition.

Methods: A cross-sectional descriptive study on continuing training conducted in 2024 in 42/63 provinces/cities and a survey of 250 learners who completed the course (2022–2023) using a questionnaire (5-point Likert scale).

Results: A total of 1,441 personnel were nominated for continuing training continuing training in 2024 at the National Institute of Nutrition, but the actual participation rate of local healthcare staff was only 5.3%. The demand for continuing training in the period 2025–2030 is mainly concentrated at the district level (accounting for 71.5%). Learners rated the practicality of the program very highly (agreement rate from 88–96%). However, 40% of learners suggested increasing the duration of practical sessions and 30% wished to add new topics such as sports nutrition and oncology nutrition.

Conclusion: There is a large gap in access to continuing training at the grassroots level between the demand and the actual participation of local healthcare staff. Therefore, it is necessary to implement blended learning models and decentralize training to meet the human resource needs of the health sector by 2030.

Keywords: Continuing Education; Nutrition; Food Safety; Healthcare Workers; Vietnam

References

1. National Assembly of Vietnam. “Law on Medical Examination and Treatment No. 15/2023/QH15”.
2. Government of Vietnam. “Decree No. 155/2018/ND-CP on amendments and supplements to certain regulations related to investment and business conditions under the state management of the Ministry of Health”.
3. Lam Quoc Hung., et al. “Report on institutional-level research project: Assessment of training needs, programs, and continuous training materials on nutrition and food”. National Institute of Nutrition (2024).
4. World Health Organization (WHO). “Global Strategy on Human Resources for Health: Workforce 2030”.
5. Fan W., et al. “Challenges in Continuing Medical Education for Nutritionists: A Systematic Review". Journal of Health Education (2021).

Citation

Citation: Lam Quoc Hung., et al. “Assessment of the Quality of Training Programs and the Demand for Continuous Training in Nutrition and Food Safety in Vietnam for the Period 2025–2030". Acta Scientific Nutritional Health 10.6 (2026): 06-11.

Copyright

Copyright: © 2026 Lam Quoc Hung., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.