The increasing trend of eating out has contributed to the rise of non-communicable diseases (NCDs) in Malaysia, where food vendors play a vital role in shaping community eating habits. A training module to empower food vendors to offer healthy menus had been developed before the COVID-19 era. However, the foodservice landscape has since experienced significant changes, including the rise of food delivery services, evolving menu trends, and shifting food preferences. Furthermore, current training modules often lack integration between healthy eating principles, practical food preparation techniques, and essential entrepreneurship skills. This study aimed to update and validate the content of the pre-existing RightDiet4U module, ensuring its relevance for training food vendors to offer healthy menu options in the evolving foodservice landscape. A two-phase mixedmethods study was conducted. Phase 1 involved a needs assessment utilizing focus group discussions and semistructured questionnaires with diverse stakeholders; food vendors, dietitians, chefs, and a business consultant. Phase 2 focused on module refinement and content validation using the Content Validity Index (CVI) by expert evaluators, including dietitians, chefs, and business professionals. The updated RightDiet4U Module Version 2.0 demonstrated strong acceptability in the needs assessment (average topic scores ranging from 3.64–3.91 out of 4.00). Furthermore, it featured strong content validity, with an overall S-CVI/Ave of 0.98 from the expert panels. The Modified Kappa (κ*) values ranged from 0.85 to 1.00, indicating excellent agreement beyond chance. RightDiet4U Module Version 2.0 is a content-valid, relevant training tool to empower food vendors and promote healthy food entrepreneurship in Malaysia. It holds potential in enhancing the availability of healthy foods options and indirectly supporting national public health efforts in combating NCDs.

Introduction: Lack of healthy food choices at the worksite is associated with unhealthy eating habits and poor diet quality. This study aimed to conduct a two weeks pilot study to assess the diet quality of lunch-meals delivered to worksites. Methods: Using a crossover study design, a total of 50 adults were purposely recruited from among university and hospital staffs in Selangor. Participants were randomised into two groups, whereby in week one, Group A was provided with the study’s “healthy lunch-meals” (RD4U©) for 3 work days/week, while Group B consumed their usual lunch. In week two, the groups switched over with Group B receiving RD4U© lunch-meals for three days. Diet quality of the lunch meals was assessed using the Healthy Eating Index for Malaysian (HEI-M). Participant satisfaction for RD4U© service was determined using SERVQUAL. Results: Mean protein consumption was significantly higher (27±4 g/day) while fat consumption was significantly lower (18±5 g/day) for the RD4U© lunch-meals, compared to the respective levels (24±11 g/day; 22±12 g/day) for the usual lunch meals. Total HEI score of the RD4U© meals (61.9±9.2) was higher than that for the usual lunch meals (56.1±11.2). Nonetheless, the overall diet quality scores indicate that both RD4U© and usual lunch meals were in the “need improvement” category. Generally, participants were satisfied with the RD4U© lunch-meal service. Conclusion: The RD4U© lunch-meals showed potential in delivering healthy lunch to worksites, and feasibility studies to expand the RD4U© delivery service is recommended.