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Learn in-depth about the qualifications and associations in Singapore for Nutritionists and Dietitians, the dietary guidelines, and how they differ from Australian guidelines.
Qualifications & Associations
Qualifications & Associations
Step 1: Is your qualification recognised?
Dietitian qualifications are recognised in Singapore if you:
Hold one of the following degrees held by the institutes recognised by the Singapore Nutrition and Dietetics Association:
Bachelor of Nutrition and Dietetics (Offered in local institution)
Bachelor of Dietetics
MSc/Postgraduate Diploma in Dietetics - Graduate-Entry Level Masters (GEMS)
Master of Nutrition and Dietetics - GEMS
Master of Dietetics - GEMS
Nutritionists are recognised provided that:
You are a holder of one of the degrees mentioned above.
Step 2: Are there any professional associations that offer support?
Joining a country's professional association(s) is a good way to gain a better understanding of how things operate, as well as to build connections.
The following professional association in Singapore, membership requirements, and the benefits of joining are summarised below*:
Singapore Nutrition and Dietetics Association
SNDA is the only professional body of nutrition and dietetics in Singapore. Membership is required to be accredited nutritionists and dietitians.
Eligibility
Full Member:
You are eligible to join the association as if you:
1) Fulfil the requirement list in Step 1 and;
2) Have a minimum of 6 months of supervised academic and clinical experience as part of hospital internship or from employment by the time of application and;
3) Pay for the membership fee.
In order to be accredited by the association, you need to:
1) Meet the requirement of Continuing Education Scheme and;
2) Commit to the Code of Professional Conduct.
Benefits
SNDA membership provides:
1) Continuing education programs
2) Newsletters
3) Opportunities for members to share their publications
4) Sponsorships to scientific seminars and conferences
5) Local/regional networking opportunities
6) Speaking opportunities at conferences, seminars
7) Information on local and international health and nutrition related events
8) Volunteering opportunities
*The information was collected in February 2023, and is subject to change.
Understanding the Singapore Dietary Guidelines
Understanding the Singapore Dietary Guidelines
There may be some differences between Australia's dietary guidelines and your intended country of practice.
Singapore's My Healthy Plate is shown below, along with the Australian Guide to Healthy Eating (AGHE) as a comparison. Do take note of the key differences between the two guides!
Key differences compared to AGHE
Fruits and vegetables are grouped together.
Calcium-rich food (including dairy) is categorised under ‘Meat and others’ group.
Singapore Dietary Guideline Information
Singapore Dietary Guideline Information
Last date guideline was reviewed/updated:
04/05/2021
Date accessed:
02/2023
Language:
Infographic available in English only
Key evidence that influence recommendations:
National Nutrition Survey
National Population Health Survey
Food Composition System Singapore (FOCOS)
Are there modified versions for certain major cultural groups?
None identified
Guiding Principles:
Enjoy a variety of food using Healthy Guidelines
Aim to achieve and maintain a healthy BMI
Eat sufficient amounts of grains, especially whole grains
Eat more fruit and vegetables every day
Choose and prepare food with less fat, especially saturated fat
Choose and prepare food with less salt and sauces
Choose beverages and food with less sugar
If you drink alcoholic beverages, do so in moderation
The following information can also be found in the dietary guidelines:
Alcohol consumption
Free sugar and salt consumption
Pregnancy and breastfeeding adaptations
BMI/weight recommendations/range
Physical activity
Singapore Serves and Serving Size
Singapore Serves and Serving Size
“Brown rice and wholemeal bread” food group: 1 serving =
Brown rice or wholegrain noodles or beehoon or spaghetti, ½ bowl
Wholemeal bread, 2 slices
Wholegrain breakfast cereal, 1½ bowl
“Fruit” food group: 1 serving =
Apple or orange or pear, 1 small
Banana, 1 medium
Dried fruit, ¼ cup
“Vegetables” food group: 1 serving =
Raw vegetables (100g non-leafly or 150g leafy)
Cooked vegetables, ¼ plate
“Meat and others” food group: 1 serving =
Meat or fish or poultry, 1 palm-sized piece
Eggs, 3 pieces
Cooked pulses, ¾ cup
Milk, 2 glasses
*Note: cup/glass = 250ml; plate = 10 inch; bowl = rice bowl
Additional Resources
Additional Resources
Modified Versions for Subpopulation Groups at Different Ages or Life Stages
Other Resources
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