A. Short-term training courses of 1-2 weeks

A1. Community nutrition courses

1. Course: Basic knowledge of Nutrition

Main contents of the course:

- Nutrition and health

- Role and needs of energy-producing nutrients

- Role and needs of non-energy-producing nutrients

- Hygiene characteristics and nutritional value of foods

- Table of chemical composition of Vietnamese foods

- Evaluation of rations

- Development of rations for different subjects

2. Course: Nutrition and care of mothers and young children

Main contents of the course:

- Principles and methods of nutritional care and health for pregnant and lactating mothers.

- Breastfeeding.

- Supplemental feeding

- Monitoring and evaluating the nutritional status of young children.

- Child malnutrition and prevention measures

- Common micronutrient deficiencies in young children

3. Nutrition education communication skills

Main contents of the course:

- Concepts of nutrition communication, education and counseling

- Nutrition counseling skills

- Forms of nutrition communication and counseling

- Methods of nutrition counseling communication

- Designing communication materials

- Nutrition communication plan -

Organizing nutrition counseling communication

4. Planning, managing and monitoring nutrition intervention programs in the community

Main contents of the course:

- Planning a nutrition intervention in the community

- Monitoring and evaluating nutrition intervention programs in the community

- How to design and write a nutrition research proposal

Main contents of the course:

- Identifying research problems, building hypotheses, research questions and purposes, objectives for a nutrition research proposal suitable for community needs

- Developing outputs, expected results and appropriate activities appropriate to achieve the research goals and objectives

- Establish variables and research indicators that are appropriate to the goals and expected results

- Types of research designs and how to choose the appropriate research design

- Determine sample size and sampling methods in nutrition studies

- Develop a research implementation plan

- Estimate research budget

- Structure of detailed outline and notes when writing a scientific research outline

A2. Two-week training courses on food safety

1. Basic microbiological tests

Main contents of the course:

- Perform sampling and sample preservation

- Perform basic microbiological tests in food safety

- Analyze basic microbiological test results

2. Basic food chemical tests

- Perform sample collection and preservation

- Perform basic chemical tests in food safety

- Analyze basic chemical test results

A3. Two-week course on clinical nutrition and dietetics

Main contents of the course:

- Nutrition and health

- Role and need for energy-producing nutrients

- Role and need for non-energy-producing nutrients

- Hygiene characteristics and nutritional value of foods

- Table of chemical composition of Vietnamese foods

- Principles of menu development for normal people and sick people

- Practice in developing menus for patients with diabetes, high blood pressure, dyslipidemia, obesity, and gout

B. One-month courses with certificates

1. Course on community nutrition

Main contents of the course:

- Nutrition and health

- Role and need for nutrients

- Hygiene characteristics and nutritional value of foods

- Evaluation and development of rations for different subjects

- Principles and methods of nutritional care and health for pregnant and lactating mothers.

- Breastfeeding.

- Supplemental feeding

- Practice of feeding sick children (diarrhea, respiratory tract infection, anorexia, vomiting in children)

- Monitoring and evaluating nutritional status of young children.

- Child malnutrition and prevention measures

- Common micronutrient deficiencies in young children

- Planning a nutrition intervention in the community

- Monitoring and evaluating nutrition intervention programs in the community

2. Food safety and hygiene course

Main contents of the course:

- Sampling and sample preservation techniques

- Techniques for investigating food poisoning

- Basic chemical and microbiological tests in food safety and hygiene

- Performing some rapid tests to check food safety and hygiene

3. Clinical nutrition and moderation

Main contents of the course:

- Nutrition and health

- The role and needs of energy-producing nutrients

- The role and needs of non-energy-producing nutrients

- Hygiene characteristics and nutritional value of foods

- Diet and diabetes 

- Diet in the treatment of diabetes 

- Diet in the treatment of hypertension 

- Diet

in the treatment of obesity 

- Diet in the treatment of dyslipidemia 

- Diet in Treatment of Gout 

- Table of chemical composition of Vietnamese foods 

- Principles of menu development for normal people and sick people 

- Practice of menu development for patients with diabetes, high blood pressure, dyslipidemia, obesity, and Gout 

- Principles, procedures and organization of the hospital nutrition department

- Manage and supervise the activities of the nutrition and dietetics department

C. 3-month training course

This course is designed for students who need to learn the basics of all 3 areas of community nutrition, food hygiene and safety, and clinical nutrition and dietetics. Basically, the learning objectives and learning content will be a synthesis of the 3 one-month courses mentioned above.

D. Training by order

In addition to the fixed training courses mentioned above, we also design and train courses based on orders from organizations in need. In that case, the objectives, course content and course duration are entirely based on the results of the assessment of the training needs of the organization in need of training. The course cost will be agreed upon between the training center and the organization in need of training.