Description of the problem:

It is better to be detailed! `

Answer:

National Nutritionist Professional Qualification Exam Application Requirements

Introduction:

According to the different characteristics and requirements of the dining staff, the use of nutritional basic knowledge to configure suitable for different groups of people with reasonable nutritional requirements of the food and beverage products.

Technical level:

This occupation *** set up five levels, respectively: primary (National Vocational Qualification Level 5), intermediate (National Vocational Qualification Level 4), senior (National Vocational Qualification Level 3), technician (National Vocational Qualification Level 2), senior technician (National Vocational Qualification Level 1)

Conditions for the examination:

The occupation *** set up five levels, namely: primary (National Vocational Qualification Level 4), senior (National Vocational Qualification Level 3), technician (National Vocational Qualification Level 2), senior technician (National Vocational Qualification Level 1) Levels, respectively: primary (National Occupational Qualification Level 5), intermediate (National Occupational Qualification Level 4), senior (National Occupational Qualification Level 3), technician (National Occupational Qualification Level 2), senior technician (National Occupational Qualification Level 1)

Conditions for applying for the examination:

a. Primary (with one of the following conditions)

(a) by the occupation of the primary formal training up to the standard number of hours and obtaining a certificate of completion of the examination. (a) The occupation of the primary formal training up to the required number of standard hours, and obtain a certificate of graduation (completion).

(B) in the occupation of continuous apprenticeship work for more than 2 years.

Second, intermediate (with one of the following conditions) (ib) after obtaining the primary vocational qualification certificate of the occupation, continuously engaged in the occupation for more than 3 years, through the intermediate formal training of the occupation up to the standard number of hours, and obtain a certificate of graduation (completion).

(b) After obtaining the primary vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 5 years.

(C) to obtain the labor and social security administrative departments to audit the recognition of the intermediate skills for the training of vocational schools above the vocational certificate.

Third, senior (with one of the following conditions)

(a) obtain the intermediate vocational qualification certificate of the occupation, continuously engaged in the occupation for more than 4 years, the occupation by the senior formal training up to the standard number of hours, and obtain the certificate of graduation (completion).

(b) After obtaining the intermediate vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 7 years.

(C) obtain the intermediate vocational qualification certificate of the occupation of college graduates, continuously engaged in this occupation for more than 2 years.

(D) to obtain a senior technical school or by the labor and social security administrative department of the examination and recognition of the vocational school for the cultivation of advanced skills as the goal of the vocational certificate.

Fourth, technician (with one of the following conditions)

(a) After obtaining the senior vocational qualification certificate of the occupation, continuously engaged in the work of the occupation for more than five years, by the occupation of technician formal training up to the required standard number of hours, and obtain the certificate of graduation (completion).

(b) After obtaining the advanced vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 8 years.

(C) obtain the senior vocational qualification certificate of the occupation of senior technical school graduates, continuously engaged in this occupation for two years.

V. Senior technician (with one of the following conditions)

(a) After obtaining the vocational qualification certificate of technician in this occupation, continuously engaged in this occupation for more than 3 years, through the formal vocational training of senior technician in this occupation up to the required standard hours, and obtain a certificate of graduation (completion).

(b) After obtaining the vocational qualification certificate of technician in this occupation, continuously engaged in this occupation for more than 5 years.

Certification Objects:

People engaged in or ready to engage in this occupation

Public **** Nutritionist Learning Content and Teaching Methods

According to the scope of the business activities of the public **** Nutritionist, the content of the work and occupational characteristics of public **** Nutritionist learning content, including the basics of the skills of the two parts; the basics of part of the curriculum, including basic nutrition, clinical nutrition, food hygiene, food hygiene, nutritional science and nutritional science, nutrition and nutritional science. Nutritional Meal Production, Individual and Group Counseling Skills and Methods, Guidance Methods, Health Management, Application of Modern Office Equipment, Professional Ethics, General Knowledge of Laws and Regulations, Employment and Entrepreneurship Guidance, and other twelve skill courses. Skills classes are specific applications of the basic knowledge classes;

The job-specific skills include teachers, consultants for enterprises and institutions, private nutrition consultants, school kindergarten community public **** dietitians international public **** dietitians, etc., and mastery of public **** knowledge and skills while mastering job-specific skills.

Public **** dietitian learning is divided into three stages, online self-study guidance - 100 hours, enrollment and registration, receive the textbook through the online completion of self-study hours, self-study notes, complete the homework; face-to-face teaching - 100 hours, Learning Professional knowledge and expert group counseling and guidance methods, the examination to obtain qualifications; internship - experts on behalf of the teaching, one-on-one counseling, group counseling;

Nutritionist Teaching Review Syllabus

The first part of the nutritional overview of the content of the syllabus syllabus requirements

The first chapter of the nutrient

Section I Carbohydrates

Understand the basic physicochemical properties and classification of carbohydrates, their nutritional significance, food sources and supply.

Section II Proteins

Understand the basic physicochemical properties of proteins, their classification, the definition of essential amino acids, their nutritional significance, and the evaluation of the nutritional value of food proteins, their sources and supply.

Section III Lipids Understand the basic physical and chemical properties of lipids, classification, understand their metabolism, master the definition of essential fatty acids, master the nutritional significance, sources and supply.

Section 4: Energy Master the international unit of energy and conversion, master the concept of energy consumption and basal metabolism of the human body, understand the factors affecting basal metabolism, master the source and supply.

Section V Vitamins Understand the basic characteristics of vitamins, master the classification, master the basic physiological functions and food sources of vitamins A, D, B1, B2, folic acid, B6, B12, niacin, C, and understand the effects of their deficiency and disease manifestations. Understand the supply of vitamin A, D, C.

Section VI Minerals Understand the classification of minerals and **** the same physiological functions, grasp the nutritional significance of calcium, iron, iodine, zinc, food sources and basic supply.

Section VII Water Master the basic physiological functions of water, understand the classification of water and the amount of water needed.

Section VIII Dietary Fiber Master the definition of dietary fiber, understand its classification, and master the nutritional significance and food sources.

Chapter 2 The Nutritional Value of Food

Understand the distribution pattern of nutrients in food, and master the nutritional value of various types of food.

Chapter 3 Reasonable Diet

Master the concept of reasonable diet, understand the current situation of China's dietary structure, master the composition and requirements of a reasonable diet, master the principles and steps of preparation of reasonable dietary recipes, understand the reasonable processing and cooking methods and principles, understand the dietary guidelines in China.

The second part of the nutrition of various groups of people Content of the course Syllabus requirements

The first section of the nutrition and diet of pregnant women Understand the physiological characteristics of pregnant women, understand the characteristics of gestation and lactation nutrients, to master the dietary requirements and principles of pregnant women to understand the dietary arrangements and dietary contraindications, as well as common dietary and nutritional misunderstandings.

Section 2: Nutrition and diet of lactating mothers Master the principles of dietary requirements of lactating mothers.

The third section of the nutrition and diet of infants and young children Master the nutritional and physiological characteristics of infants and young children, master the advantages of breastfeeding, understand the types of infant and young child feeding, understand the method of breastfeeding, understand the promotion of the success of breastfeeding ten points of measures to master the principle of complementary food addition and content.

Section IV Meals for Preschoolers Understand the dietary habits of young children and master the dietary precautions for young children.

Section V Nutrition and Meals for School-Age Children and Adolescents Understand the nutritional characteristics of school-age children and adolescents, master the principles of meal arrangements for adolescents, understand the specific daily food content, and generally master the meal arrangements during the examination period.

Section 6 Nutrition and Diet of the Elderly Understand the nutritional characteristics of the elderly in nutrition, and master the precautions for the diet of the elderly.

Section VII high temperature and low temperature environment crowd nutrition Master the high temperature and low temperature environment people's nutritional needs, as well as diet; understand the characteristics of the body adaptive changes.

Section VIII occupational exposure to toxic (harmful) substances in the population of nutrition and diet Understand the lead work and benzene work of the population of nutrition.

Part III Disease Nutrition Syllabus Requirements

Hospital Diets To understand the types of hospital diets, to understand the dietary principles of several basic diets and their adaptation to the target audience, to understand the principles of common therapeutic diets in hospitals and their adaptation to the target audience, to understand the scope of application of several tube-fed diets, and to understand the purpose of experimental metabolic diets.

Nutritional treatment of circulatory system diseases Master the characteristics of related nutrients, master the nutritional treatment principles of hyperlipidemia, master the principles of dietary treatment of patients with hypertension, master the dietary arrangement of hypertension; master the principles of dietary treatment of coronary heart disease, master the dietary arrangement of coronary heart disease.

Nutritional treatment of obesity Understand the etiology of obesity, master the criteria and definition of obesity, master the principles of dietary treatment of obesity.

Nutritional treatment of gastrointestinal diseases Master the principles of dietary treatment of acute gastritis, master the principles of treatment of chronic gastritis (similarities and differences), master the principles of nutritional treatment of peptic ulcer; master the principles of dietary treatment of diarrhea, master the principles of nutritional treatment of constipation (similarities and differences).

Nutritional treatment of metabolic diseases Master the principles of dietary treatment of gout disease, master the acute attack of gout disease dietary arrangements; master the diabetes dietary plans and arrangements, master the food exchange portion method, focus on mastering the practical operation of diabetes nutritional treatment, understand the nutritional treatment of diabetes complications, understand the medicinal dietary treatment of diabetes, master the common dietary errors in diabetic patients.

Gastrointestinal nutrition Understand the metabolic factors affecting nutrition, master the types of gastrointestinal nutrition and its characteristics, master the usual indications of gastrointestinal nutrition, understand the implementation of the process of gastrointestinal nutrition and the way to master the common complications of gastrointestinal nutrition.

Nutritional treatment of renal diseases Master the dietary treatment of acute and chronic glomerulonephritis, master the nutritional treatment of nephrotic syndrome, master the principle of nutritional treatment of acute renal failure in various phases, and master the principle of dietary treatment of several types of renal stones. General mastery of the dietary treatment of dialysis therapy.

Nutritional treatment of tumors Master the relationship between nutrition and tumors, the basic principles of nutritional treatment of tumors, master the dietary arrangements for patients with tumors, master the lack of appetite in patients with tumors and the causes of weight loss, and master the oral nutrition and the specific content of the four basic food groups.

The fourth part of the dietitian practical operation part of the content of the syllabus requirements

Glycemic index Glycemic index of the definition of the use of methods, such as according to the glycemic index to choose food.

I. Outline of Glycemic Index

(1) Significance: Food Glycemic Index (GI) is a new concept to regulate blood glucose. It has strong significance in nutrition and clinical practice.

(2) Purpose: At present, some nutritional and clinical workers have not yet attracted great attention. Therefore, mastery, familiarity and understanding of food glycemic index and its related knowledge is our students should be y aware of its importance. The chapter should be mastered, familiarized and understood.

(3) master:

The concept of food glycemic index (Glycemic index GI) and its nutritional significance. Glycemic load (Glycemic load GL) concept and its nutritional significance. Glycemic index (GI) is for which of the three major thermogenic nutrients?

Familiarize yourself with

Recognizing foods based on their GI and ranking different types of foods in terms of their GI

Understanding

Differences between ancient and modern diets Mistakes in contemporary diets The relationship between the GI and glycemic load. How can you apply this theory flexibly in your own nutritional practice?

II. Recipe design outline

Significance: The integration of nutritional knowledge and culinary knowledge and techniques in nutritional guidance is a difficult problem. The reason is that nutrition is a systematic discipline formed by Western habits of thought; and culinary science is the habits of the local people and food culture, which is a long-term problem

Mastery

1. According to different economic conditions, the principles of nutritional economics for the design of recipes.

2. Use the culinary principles of dietary preparation and overall coordination for nutritional preparation of meals.

Familiarization

1. Dietary Guidelines for Residents of the Chinese Academy of Nutrition and the Food Tower

2. Calculation methods for recipe design. The method of portion exchange

Understanding

The use of food composition table

Preparation and arrangement of recipes Master the principles of recipe preparation, understand the components of recipes, master the characteristics of recipe preparation for people of all ages, and require the ability to self-design their own recipes.

Theory and Practice of Nutritional Counseling Master the definition of nutritional counseling, understand the scope, purpose and method of nutritional counseling, and understand the quality of nutritional counseling workers. Master the process of general nutritional counseling. Understand the common diseases (obesity, gout, diabetes, heterophagia anorexia, etc.) nutritional counseling. Understand the elements of each component of the process of nutritional counseling (DMAIC).

Nutritional Calculations Master common nutritional calculations and recipe scheduling methods, with an emphasis on backpropagation and look-up tables, and understand the use of common software.

Nutritional health education in school kindergartens Master the KAP model of health education and understand the characteristics of children's nutrition education. General mastery of nutrition The Three Characters of Nutrition, and mastery of common nutritional problems in kindergarten. Understand the methods of correcting anorexia and partiality.

Theory and Practice of Nutritional Health Education Master the purpose, significance of nutritional health education; the characteristics of various nutritional health education; how to conduct a successful nutritional health education.

Practical Application of Dietary Pagoda Master the concept of Dietary Pagoda, master the steps of applying Dietary Pagoda, and understand the defects and evolution of Dietary Pagoda. Understand the methodology of group dietary institutional surveys.

Medicinal diets and therapeutic diets Requirements: Knowledge of therapeutic diets, Chinese medicine therapeutics, and therapeutic dietary formulas, and the concept of medicinal diets. Familiarize yourself with the significance of learning therapeutic formulas and production processes. Understand the main therapeutic dietary formulas and production characteristics of successive generations of therapeutic dietary writings. To understand the characteristics of therapeutic recipes. To understand the concepts of "five appropriate", "five prohibitions" and "four seasons and five supplements". To understand the principles of therapeutic formulas. Understand the contraindications of the formula. Master the efficacy of "ginseng porridge", formula, production, characteristics and application.