Objective To understand the current status of nutrition curriculum system in the training program of food hygiene and nutrition major under the background of Healthy China 2030 strategy.

Methods A total of 32 training programs of food hygiene and nutrition major were selected from different areas of China for analysis, the contents of which included training objectives, curriculum setting, provision of nutrition-related curriculum and so on.

Results There were a total of 32 undergraduate universities in China that had food hygiene and nutrition major, including two Project 985 universities (Shanghai Jiao Tong University and Sichuan University) and 30 ordinary undergraduate universities.The graduation credits were 152-280 (193.4±34.6) points, the ratio of theoretical course hours to experimental course hours in Project 985 universities and ordinary universities was (1.6±0.6) and (1.7±0.4), respectively, and the difference of which was not statistically significant (P >0.05).The total class hours for the core courses of nutrition major (nutrition and food hygiene, clinical nutrition, population nutrition, public nutrition and so on) were 254-716 (456.3±52.7) hours, and obvious differences in curriculum setting of food hygiene and nutrition major existed among universities.The curriculum modules of the selected three universities covered the curriculum required by the registered dietitian system, but some courses did not meet the minimum standards of registered dietitian.

Conclusions When setting up curriculums in food hygiene and nutrition major in universities, it is necessary to combine the Healthy China Initiative (2019-2030) and National Nutrition Plan (2017-2030), clarify the objectives of personnel training, strengthen nutrition concept for undergraduate students in new era.It is suggested to continuously improve the concept of nutrition first, complete the registered dietitian system, pay attention to the integrated development nutrition and clinical medicine, intensify nutrition practice ability for the further improvement of personnel training program of food hygiene and nutrition major.