Researchers in Vietnam looked at how well hospital nutrition workers understood their jobs and whether they were doing them correctly. They surveyed 256 workers at 75 hospitals and found that about 63% had good knowledge and skills. The study discovered that workers with formal nutrition training (called dietitians) performed much better than those without this training. The research suggests that hospitals should hire more trained nutrition professionals and provide better training for current staff to help patients get the nutrition care they need.

The Quick Take

  • What they studied: Whether hospital workers in Vietnam who handle patient nutrition had the right knowledge, positive attitudes, and good work practices
  • Who participated: 256 nutrition department workers from 75 public hospitals across Vietnam, including dietitians and other healthcare workers with different training backgrounds
  • Key finding: About 63% of nutrition workers had adequate knowledge and skills, but trained dietitians performed significantly better (80% had good knowledge) compared to workers without formal nutrition training (54% had good knowledge)
  • What it means for you: If you’re a patient in a Vietnamese hospital, the quality of nutrition care you receive may depend on whether your hospital has trained nutrition professionals. This research suggests hospitals should prioritize hiring qualified dietitians to improve patient nutrition care.

The Research Details

Researchers conducted a snapshot study of nutrition workers in Vietnamese hospitals between October and November 2023. They surveyed 256 workers from 75 different public hospitals across the country using a questionnaire that asked about their nutrition knowledge, their attitudes toward nutrition work, and their actual work practices. The researchers then analyzed the answers to see which workers performed well and what factors helped them succeed. They used statistical tests to find patterns and determine what made some workers more competent than others.

This type of study is important because it shows the real situation in hospitals right now, rather than just looking at past data. By understanding what nutrition workers know and do, hospitals can identify problems and make improvements. The study also looked at different types of workers—some with formal nutrition training and some without—to see if training makes a difference in patient care.

The study included a good number of workers (256) from many hospitals (75), which makes the findings more reliable. The researchers used clear definitions for what counts as ‘adequate’ knowledge and practice (50% or higher on their test). However, the study only looked at hospitals in Vietnam at one point in time, so results may not apply to other countries or may change over time. The study didn’t follow workers over time to see if improvements lasted.

What the Results Show

The research found that about 63% of nutrition workers had adequate knowledge about clinical nutrition, 65% had positive attitudes toward their work, and 63% were actually practicing nutrition care correctly. However, these numbers varied greatly depending on the worker’s training. Trained dietitians performed much better: 80% had adequate knowledge compared to only 54% of workers without formal nutrition training. For actual work practices, 86% of trained dietitians performed well compared to only 51% of untrained workers. This shows that formal nutrition education makes a real difference in how well workers do their jobs.

The study found several other important factors: Workers who had specific responsibility for clinical nutrition tasks performed better than those with other duties. Workers at higher-level hospitals (like major medical centers) had better knowledge than those at smaller hospitals. Workers in Hanoi (the capital) performed better than those in other cities. Interestingly, workers who trained other nutrition staff (called preceptors) had better practices, suggesting that teaching others helps reinforce good practices. Medical doctors and preventative medicine doctors who worked in nutrition departments had less positive attitudes toward nutrition work compared to trained dietitians.

This is the first study to examine the competence of Vietnam’s nutrition workforce in hospitals, so there’s no direct comparison to previous Vietnamese research. However, the findings align with global research showing that formal professional training in nutrition leads to better patient care. The study confirms what many healthcare experts already suspected: that having trained specialists matters more than having any available worker do the job.

The study only looked at public hospitals in Vietnam, so results may not apply to private hospitals or other countries. The study was conducted at one point in time, so we don’t know if these patterns continue or change. The researchers relied on workers’ answers to questionnaires, which might not perfectly reflect what they actually do in real situations. The study didn’t measure whether better-trained workers actually led to better patient outcomes—only whether they had better knowledge and practices.

The Bottom Line

Vietnamese hospitals should prioritize hiring trained dietitians (nutrition professionals with formal education) rather than assigning nutrition work to workers without specialized training. For hospitals that currently employ untrained workers, a gradual transition to hiring qualified professionals is recommended. Hospitals should also ensure that nutrition workers have clear job responsibilities focused on clinical nutrition care. These recommendations are based on clear evidence from this study (high confidence for the Vietnamese context).

Hospital administrators and healthcare leaders in Vietnam should care most about these findings, as they make hiring decisions. Patients in Vietnamese hospitals should care because this research suggests their nutrition care quality depends on staff qualifications. Healthcare workers considering nutrition careers should know that formal training significantly improves their effectiveness. This study is most relevant to Vietnam’s healthcare system but may offer insights for other developing countries with similar healthcare structures.

Changes in hospital staffing and training take time. If hospitals begin hiring more trained dietitians, improvements in patient nutrition care could begin within 6-12 months. For existing workers receiving additional training, improvements in knowledge might appear within 3-6 months, though changes in actual practice may take longer (6-12 months) as workers develop new habits.

Want to Apply This Research?

  • If you’re a healthcare worker, track your nutrition knowledge by completing a monthly self-assessment quiz on clinical nutrition topics relevant to your hospital setting. Record your score and areas for improvement to monitor your professional development.
  • Healthcare workers can use an app to access quick nutrition education modules (5-10 minutes each) focused on their specific hospital duties. Set a goal to complete one module per week and track completion to build nutrition knowledge gradually.
  • For hospital administrators, use an app to track staff training completion rates, monitor which nutrition topics need more education, and set quarterly goals for improving staff competence scores. This creates accountability and helps identify which workers need additional support.

This research describes the current situation of nutrition workers in Vietnamese hospitals and is not medical advice. The findings are specific to Vietnam’s healthcare system and may not apply to other countries. If you have questions about your nutrition care in a hospital, speak with your healthcare provider or ask to see a trained dietitian. This study does not replace professional medical or nutritional advice from qualified healthcare professionals.