On September 25, the Vietnam Health Promotion Consulting Association hosted an academic seminar titled “Proactive Healthcare Starting from Diet.” Co-hosted by the Central Health Information and Education Center under the Ministry of Health and the Digital Content Promotion Center under the Vietnam News Agency, the event tackled rising non-communicable chronic diseases through three necessary transitions in food safety, dietary habits, and multi-sector responsibility.
The Roots of Chronic Disease and Daily Nutrition
Pham Thanh Binh, associate professor and president of the Vietnam Health Promotion Consulting Association, opened the seminar by emphasizing that health is shaped by daily choices, with food serving as one of the most critical decisions an individual makes. According to Binh, diet does more than simply supply energy; it exerts a long-term influence on physical and mental well-being as well as disease susceptibility.
Against the backdrop of climbing rates of non-communicable chronic diseases—including cardiovascular conditions, obesity, and cancer—Binh stressed the urgent necessity of proactive healthcare. Safe nutrition forms the bedrock of a healthy diet, requiring strict quality oversight across the entire chain from agricultural production to the final dinner table.
Three Necessary Transitions for the Food and Health Sectors
To achieve this, Binh outlined three necessary transitions within the healthcare sector:
- Shifting from habitual eating habits to smart dietary choices.
- Moving from superficial quality control to substantive, practical quality oversight.
- Transitioning food safety responsibility from a single sector to a collective, society-wide obligation.
Binh added that individual citizens must actively protect their families’ health, the media must supply accurate community information, businesses must operate responsibly, and regulatory agencies must maintain effective monitoring tools. When these elements align, every meal functions as a shield for personal health.
Modern Dietary Pitfalls and Common Cooking Mistakes
These include heavy consumption of fried foods and high-calorie items, unbalanced meal structures, and the improper use or repeated reuse of cooking oil. Hung also noted a tendency to consume excess protein while neglecting vegetables and carbohydrates.
To counter these issues, Hung clarified that individuals do not need to eliminate fats and oils entirely from their diets. Instead, consumers should apply oils wisely by using smaller quantities or prioritizing preparation methods like boiling and steaming.
Smart Oil Management and Practical Kitchen Strategies
When frying food, cooks should select temperatures appropriate for the specific type of oil used and consult manufacturer labels for guidance. Addressing common misconceptions, Hung noted that smoke rising from cooking oil does not automatically signal immediate danger, but repeatedly recycling cooking oil causes it to break down and generate oxidation products that are difficult to measure. Consequently, consumers should limit oil reuse and monitor the color and physical state of cooking oil closely.
Tailoring Nutritional Intake Across Demographics
Hung emphasized that diets must match an individual’s age, baseline health status, and daily energy requirements. Achieving nutritional quality requires ensuring both variety and balance across essential nutrient groups.
Consumers should incorporate a diverse array of vegetables and fruit into their daily meals while regularly rotating protein sources. Hung also advised avoiding out-of-season fruits to maintain optimal nutritional standards.
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