Medan – FKM USU: FKM USU held a Focus Group Discussion (FGD) on the proposed curriculum for the Professional Program in Nutrition on Thursday, July 9, 2026, as a step in preparing for the launch of the program. The event, led by Prof. Dr. Ir. Zulhaida Lubis, M.Kes., was attended by 23 participants, including faculty leadership, faculty members, representatives from the North Sumatra Provincial Health Office and the City of Medan Health Office, the Medan Johor Community Health Centre, the North Sumatra Haji Hospital, the North Sumatra Chapter of the Indonesian Nutritionists Association (PERSAGI), Aerofood Catering Service, and Kelas Fitness Indonesia. The FGD was opened by the First Vice Dean of the USU School of Public Health, followed by a presentation on the urgency of establishing the Professional Nutritionist Education Program and the draft curriculum by Prof. Ir. Etti Sudaryati, M.K.M., Ph.D. The presentation emphasised that professional nutritionist education is a significant step in producing professionals who meet competency standards, uphold a code of ethical conduct, and are capable of providing promotive, preventive, curative, and advocacy-based nutrition services in accordance with community needs. The discussion also explored opportunities for developing the program, supported by the growing demand for nutritionists in hospitals, community health centres, the food industry, and educational institutions. The constructive feedback from academics and stakeholders included strengthening the curriculum based on national competency standards, developing specialization tracks in disaster nutrition and workplace nutrition, integrating local foods, and enhancing students’ competencies in clinical nutrition services, nutritional status assessment, menu planning, and nutrition counselling. All of these recommendations will serve as the basis for curriculum enhancement through internal discussions within the USU School of Public Health’s Nutrition Program to produce professional, adaptable nutritionists capable of addressing the challenges of national health development. Through cross-sectoral collaboration in developing a curriculum oriented toward the needs of the community and the workplace, this initiative supports the achievement of the Sustainable Development Goals (SDGs), particularly SDG 3 (Good Health and Well-being) through capacity building for health practitioners in the field of nutrition, and SDG 17 (Partnerships for the Goals) through synergies between universities, the government, professional organizations, health care facilities, and the industry in improving the quality of nutrition education and services.