Dietitian qualifications are recognised in Malaysia if you:

1. Obtained a 4 year integrated undergraduate degree in dietetics or equivalent from accredited programmes locally or overseas with proof of having done Dietetics Internship Training as the following:

• Bachelor of Science (Hons) in Dietetics or

• Bachelor of Science (Hons) in Nutrition & Dietetics,

or;

2. Obtained integrated postgraduate degree or Master degree in Dietetics with proof of having done Dietetics Internship Training,

    or;

3. Has a postgraduate Diploma with proof of having done Dietetics Internship Training.

As of February 2023, no information on regulatory bodies for nutritionists in Malaysia can be found.

*The information was collected in February 2023, and is subject to change.

Last date guideline was reviewed/updated: 

• 2021

Date accessed: 

• 02/2023 

Language:  

• Infographic available in English and Bahasa Malaysia

Key evidence that influence the food recommendation:

• National Health and Morbidity Survey 2019

• Recommended Nutrient Intakes (RNI) 2017 

Are there modified versions for certain major cultural groups? 

• None identified 

Key evidence that influence recommendations:

• National Health and Morbidity Survey 2019

• Recommended Nutrient Intakes (RNI) 2017

Guiding Principles: 

• Eat a variety of foods from the five food groups within the recommended servings. 

• Achieve and maintain a healthy body weight and be physically active every day. 

• Cook nutritious foods at home more often and choose healthier options when eating out. 

• Reduce intake of foods high in fat and limit intake of saturated fat, salt, sauces, flavour enhancers, and sugar in foods and beverages. 

• Drink plenty of water daily. 

• Consume safe and clean foods and beverages. 

• Make effective use of nutrition information on food labels.

The following information can also be found in the dietary guidelines:

• Food safety

• Free sugar and salt consumption

• Saturated fat consumption

• BMI/weight recommendations/range

• Physical activity

• “Vegetables” food group: 1 serving =

• Cooked leafy or starchy vegetables or beans, ½ cup

• Raw leafy vegetables, 1 cup

• Vegetable juice, with pulp,no sugar added, ½ glass

• “Fruits” food group: 1 serving =

• Medium-sized fruit, 1 piece

• Large-sized fruit, ½ piece

• Fruit juice,with pulp & without added sugar, ½ glass

• “Rice, other cereals, wholegrain cereals-based products and tubers” food group: 1 serving =

• Cooked rice, 1 cup

• Wet or Soaked noodles, 1 - 1½ cups

• Bread, 2 square slices

• Potatoes, 2 medium-sized

• “Legumes, nuts and seeds” food group: 1 serving =

• Cooked beans, 1- 1½ cups

• Peanuts/almonds/cashews nuts, 10pcs

• Seeds, 2 dessert spoons

• “Fish and seafood” food group: 1 serving =

  • Medium-sized fish, 1 piece

  • Small-sized fish, 2 pieces

  • Prawn, 12 pieces

  • Squid, 1 medium-sized piece

• “Poultry, meat and egg” food group: 1 serving =

  • Beef, raw, 1 palm size

  • Chicken, drumstick/thigh, without bone, raw, 1 piece

  • Chicken breast, without skin, raw, ½ medium-sized piece

  • Egg, 2 whole pieces

• “Milk & milk products” food group: 1 serving =

  • Milk, 1 glass

  • Processed cheese, 2 slices

  • Yoghurt, natural/ fat free/ low fat, 2 pots

  • Yoghurt, Greek style, 1 pot

*Note: 1 rice scoop = 50g ; 1 teaspoon(tsp) = 5ml ; 1 tablespoon(tbsp) = 15ml; 1 glass = 250ml ; 1 dessert spoon (dsp) = 10ml ; 1 cup = 200ml

Modified Versions for Subpopulation Groups at Different Ages or Life Stages

• Breastfeeding, kids, teens, prime years, golden years and individuals with specific conditions 

• Malaysian Dietary Guidelines (MDG) for Children and Adolescents

Other Resources

• Nutrition Division, Ministry of Health Malaysia

• Health Online Unit, Health Education Division, Ministry of Health Malaysia

• Malaysian Dietary Guidelines 2020