MBG Programme Expands, Nutritionists Now the Most Sought-After Profession

The National Nutrition Agency (BGN) records a sharp increase in the need for nutritionists alongside the expansion of Nutrition Fulfilment Service Units (SPPG) across Indonesia. This situation indicates that the Free Nutritious Meals (MBG) programme is having a wider impact. BGN Head Dadan Hindayana stated that every SPPG must have nutrition experts to ensure the quality and composition of the food served meets standards and empowers local potential. “Every SPPG must have nutritionists, because what we set is not a national menu, but nutritional composition standards. So, there must be someone to formulate it according to local potential,” Dadan said in an official statement in Jakarta on Wednesday (29/4/2026). With the number of SPPG units already reaching tens of thousands, he said, the need for nutrition personnel has also surged significantly. Each unit requires at least one expert, not including other support teams in food processing and quality control. This opens up major opportunities for workers in the health and food sectors, he continued, noting that previously the nutritionist profession was less popular but now has become one of the most sought-after. “Nutrition study programmes were not very popular before, but now they are the most in-demand because the field needs are very large,” he said. Not only pure nutrition graduates, he added, BGN also opens opportunities for personnel with other relevant backgrounds, such as public health, food technology, food processing, and food safety. This is to accelerate the fulfilment of human resources (HR) needs while maintaining service quality at every SPPG. This surge in demand for nutrition experts, according to him, also proves that the MBG programme impacts not only the economy and health sectors but also education. According to Dadan, the presence of nutrition experts is key to the success of the MBG programme, especially because the approach used is based on local potential. Each region has different food ingredient characteristics and consumption patterns, so the role of experts is needed to compile appropriate and balanced menus. In addition to opening new job opportunities, he said, this HR demand surge also encourages universities to adjust curricula and educational capacity in nutrition and food fields. The MBG programme is seen as a momentum for the revival of vocational and professional education sectors in that field.