On the morning of July 9, a scientific seminar themed “Nutrition in Non-Communicable Chronic Diseases” was held alongside a free nutrition screening and consultation programme, attracting the active participation of healthcare experts, businesses in the nutrition sector, university staff and lecturers, and a large number of Nutrition students from Dong A University.
As non-communicable chronic diseases such as diabetes, cardiovascular disease, hypertension and obesity continue to increase, placing significant pressure on healthcare systems and affecting people’s quality of life, nutrition is recognised as one of the key solutions for prevention, disease management and improving treatment outcomes.
The seminar “Nutrition in Non-Communicable Chronic Diseases”, attended by industry experts and business partners in food production, provided an academic forum for exchange among scientists, nutrition specialists, and lecturers and students from the Nutrition programme and the Faculty of Food Technology at Dong A University. The event also featured the direct participation of PhD and master’s-level experts from the National Institute of Nutrition and the Vietnam Military Medical Academy in the nutrition screening and consultation activities held concurrently at the event.
At the seminar, lecturers, staff and Nutrition students from Dong A University were updated on the latest trends in applying nutritional science to promote physical development and height growth in pre-adolescent and adolescent children, as well as to prevent and manage non-communicable chronic diseases.
The scientific discussion session generated lively exchanges and diverse practical perspectives from healthcare experts, businesses, lecturers and students, opening up potential solutions to improve community healthcare through appropriate dietary practices.
Alongside the seminar, during the free nutrition screening and consultation programme, experts from the National Institute of Nutrition and the Vietnam Military Medical Academy assessed the nutritional status of participants of different ages and genders using various health indicators, including BMI, body fat percentage, muscle mass, blood pressure and other indicators related to overall health. Based on the assessment, participants received personalised nutritional advice tailored to their health status, age and individual needs.
According to Dr. Vũ Thị Bắc Hà, Head of the Nutrition Programme at Dong A University, scientific seminars addressing “topical” issues, combined with nutrition consultation activities, have become one of the key strategies for enhancing the quality of training for students in the Nutrition programme in particular and the Faculty of Food Technology in general.
“With nutrition topics of strong public interest, such as nutrition for children’s height development and nutrition in chronic diseases, the seminar provides students with an opportunity to gain additional professional knowledge and connect theory with practice. In particular, the free nutrition screening and consultation programme for lecturers, staff and students of Dong A University provides an opportunity for lecturers to directly guide students in participating in the practical organisation of nutrition screening and consultation. It is also a concrete step in helping students turn knowledge into skills and learn how to serve the community with dedication and professional expertise. This experience will help them become more confident in their practical skills and prepare them to take on the roles of future nutrition professionals,” said Dr. Bắc Hà.
The activities at this event not only provided practical health support for the community but also created opportunities for Nutrition students to gain exposure to a professional practice environment and observe real-world nutrition consultation procedures under the guidance of experts and lecturers.
Participating in the programme, Lưu Hải Đăng, a third-year Nutrition student, expressed his enthusiasm about learning directly from experts in the field: “I am very grateful that my lecturers trusted me and gave me the opportunity to support the nutrition screening and consultation activities. Being able to observe the actual consultation process and directly participate in specific stages under the guidance of lecturers helped me better understand which of my skills I need to improve. It also allowed me to build valuable professional connections with leading experts and develop a professional working style and attitude while still at university. This experience is extremely valuable to students like me because it has given me a clearer picture of what the work of a nutrition professional will be like in the future.”
Many students said that the programme had given them additional motivation to study, conduct research and pursue careers in the healthcare sector.
Through a seminar that connected the university, experts, businesses and learners, combined with nutrition screening and consultation activities, Dong A University continues to reaffirm its practice-oriented training approach, placing professional competence and social needs at the centre, with the goal of developing high-quality human resources capable of meeting the evolving demands of the healthcare and health promotion sectors.