Training Course for Dietitians (Upper)
Chapter 1: Human Anatomy and Physiology and Digestion and Absorption of Food
Section 1: Basics of Human Anatomy and Physiology
Section 2: Digestion and Absorption of Food
Chapter 2: Energy and Nutrients
Section 1: Basic Concepts
Section 2: Proteins
Section 3: Lipids
Section 5: Macronutrients
Section 6: Micronutrients
Section IV Carbohydrates
Section V Macronutrients
Section VI Micronutrients
Section VII Vitamins
Section VIII Water and Dietary Fiber
Chapter III Nutritional Values of Foods
Section I. Nutritional Cutoffs of Foods and their Significance
Section II. Nutritional Value of Legumes and Their Products
Section 3 Nutritional Value of Legumes and Their Products
Section 4 Nutritional Value of Vegetables and Fruits
Section 5 Nutritional Value of Poultry and Fish
Section 6 Nutritional Value of Eggs and Milk and Their Products
Section 7 Hygienic Requirement of Various Types of Foods
Section 8 Food Poisoning and its Prevention
Chapter 4 Food Processing and Cooking
Section 1 Food Processing Technology
Section 2 Cookery
Chapter 5 Nutritional Deficiencies and Overnutrition
Section 1 Overview of Nutritional Deficiency Diseases
Section 2 Protein-Energy Malnutrition
Section 3 Vitamin Deficiency Diseases
Section 4 Mineral Deficiency Diseases
Section 5 Nutritional Deficiency Diseases
Secondly, there are a number of nutritional deficiencies in the food industry.
Section V Overnutrition and Poisoning
Chapter 6 Nutrition at Different Life Times
Section I Nutrition for Pregnant Women
Section II Maternal and Infant Feeding
Section III Infant and Toddler Nutrition
Section IV Nutrition for Preschoolers, School Children, and Adolescents
Section V Nutrition for Older Adults
Chapter 7 Nutrition for Persons in Different Environments Nutrition for Personnel in Different Environments and Occupations
Section 1 Nutrition for Personnel in High Temperature Environments
Section 2 Nutrition for Personnel in Low Temperature Operations
Section 3 Nutrition for Personnel in High Plateau Environments
Section 4 Nutrition for Aerospace Personnel
Section 5 Nutrition for Nautical and Scuba Diving Personnel
Section 6 Nutrition for Athletic Personnel
Section 7 Radiology Nutrition for Workers
Section VIII Nutrition for Miners
Section IX Nutrition for Occupational Exposure to Toxic Substances
Chapter VIII Disease and Nutrition
Section I Hospital Meals
Section II Nutritional Evaluation of Hospitalized Patients
Section III Respiratory Diseases and Nutrition
Section IV Cardiovascular and Nutrition
Section V. Urinary Diseases and Nutrition
Section VI. Digestive Diseases and Nutrition
Section VII. Hepatobiliary and Pancreatic Diseases and Nutrition
Section VIII. Endocrine and Metabolic Diseases and Nutrition
Section IX. Common Surgical Diseases and Nutrition
Section X. Other Diseases and Nutrition
Section XI. Parenteral and Enteral Nutritional Support
Chapter 9 Nutritional Enrichment and Health Food
Section I Nutritionally Enhanced Foods
Section II Overview of Health Foods
Section III Efficacy Ingredients Commonly Used in Health Foods
Section IV Functional Principle of Health Foods
Section V Processing and Management of Health Foods
Dietitian Training Course ( Next)
Operational Skills for Assistant Dietitians
Chapter 1 Food Selection
Section 1 Nutritional Requirements of the Human Body
Section 2 Nutritional Values of Plant Foods
Section 3 Selection and Purchase of Plant Nutrients
Chapter 2 Recipes
Section 1 Calculation of Nutrients in Diets
Section 2 Balanced Diet
Chapter 3 Nutritional Reviews
Dietary Surveys
Chapter 4 Catering Hygiene Requirements and Management Missions
Operational Skills for Dietitians
Chapter 1 Food Selection
Section 1 Nutritional Value of Foods
Section 2 Nutritionally Fortified Foods
Section 3 Dietary Supplements
Section IV Identification and Prevention of Food Contamination
Section V Hygienic Requirements for Various Types of Foods
Chapter II Preparation of Recipes
Preparation of Recipes for Special Populations
Chapter III Nutritional Reviews
Measurement of Nutritional Status
Chapter IV Nutritional Education
Section I Dietary Behavior and Health Relationship
Section 2 Science Creation for Application
Operational Skills for Senior Dietitians
Chapter 1 Food Selection
Food Resources
Chapter 2 Recipe Preparation
Section 1 Preparation of Recipes for Patients with Nutritional Deficiencies
Section 2 Meal Arrangement for Common Diseases
Chapter 3 Nutritional Review
Section I Nutritional Surveys
Section II Nutritional Monitoring and Improvement
Chapter IV Nutritional Education (Commonly Used Food and Nutritional Legislation)
Outline of China's Food and Nutritional Laws (2001-2010)
Food Hygiene Law of the People's Republic of China
Chapter I General Provisions
Chapter II Hygienic Food
Chapter III Hygiene of Food Additives
Chapter IV Hygiene of Food Containers, Packaging Materials, and Tools and Equipment for Food
Chapter V Formulation of Food Hygiene Standards and Management Measures
Chapter VI Management of Food Hygiene
Chapter VII Supervision of Food Hygiene
Chapter VIII Legal Responsibility
Chapter IX Bylaws< /p>
Nutritionist training tutorial exercises
Part I Basic Theoretical Knowledge
Chapter 1 Human Anatomy and Physiology and Digestion and Absorption of Food
Chapter 2 Energy and Nutrients
Chapter 3 Nutritional Values of Various Types of Foods
Chapter 4 Food Processing and Cooking
Chapter 5 Deficiencies of Nutritional Deficiencies of Nutritional Excesses
Chapter 6 Nutrition in Different Periods of Life
Chapter 7 Nutrition in Different Environments and Occupations
Chapter 8 Disease and Nutrition
Chapter 9 Nutritional Enrichment and Health Foods
Part II Operational Skills
Assistant Dietitian Operational Skills
Chapter 1 Food Selection
Chapter 2 Recipes Preparation
Chapter 3 Nutritional Comments
Chapter 4 Nutrition Education
Operational Skills for Dietitians
Chapter 1 Food Selection
Chapter 2 Recipe Preparation
Chapter 3 Nutrition Education
Chapter 4 Nutrition Education
Operational Skills for Advanced Dietitians
Section 1 Food Selection
Section 2 Recipe Preparation
Section 3 Nutrition Education
Section 4 Nutrition Education
Reference Answers