The employment prospects of food hygiene and nutrition are very broad.
1. Graduates can take up jobs.
medical and health institutions at all levels, animal and plant inspection departments, nutrition and food safety service departments, food enterprises, food circulation, various catering businesses, teaching units, etc. are engaged in nutrition and food hygiene technical work, as well as food safety inspection, nutrition and health management of community population and health care of community population.
second, graduates are engaged in the crowd.
Graduates are senior nutrition professionals who are engaged in nutrition guidance for people, publicity and education of health care and nutrition knowledge, prevention and treatment of diseases, clinical nutrition treatment in hospitals and guidance of food preparation.
third, the employment unit.
such as schools, preschool education institutions, hotels, nutrition departments of hospitals, institutions of higher learning, scientific research institutions, centers for disease control and prevention (CDC) at all levels, health supervision offices, food and drug administration, community health service centers, schools and health management institutions.
iv. food hygiene and nutrition courses.
basic nutrition, clinical nutrition, food hygiene, food technology, cookery, food toxicology, histology and embryology, human anatomy, physiology, biochemistry, internal medicine, surgery, pediatrics, medical statistics, epidemiology, English, computer, etc.
Introduction to Food Hygiene and Nutrition:
Food Hygiene and Nutrition is an undergraduate major in ordinary colleges and universities, which belongs to public health and preventive medicine, with a duration of four years and is awarded the Bachelor of Science degree.
1. Research direction of food hygiene and nutrition.
Basic knowledge and skills in the interaction between food and the body, as well as the distribution, transportation, digestion and metabolism of food nutrients in the body, nutrition guidance, food hygiene supervision and inspection, etc. For example: the compilation of clinical nutrition recipes for different diseases, the detection of bacteria and molds in food, the supervision and management of the hygiene of business restaurants, etc.
second, the training objectives.
through four years of professional study, students are trained to have basic knowledge, basic theories and basic skills in basic medicine, nutrition and preventive medicine, and clinical medicine, so that graduates can become senior nutrition professionals engaged in nutrition guidance, publicity and education of health care and nutrition knowledge, disease prevention and treatment, clinical nutrition treatment in hospitals and guidance of food preparation.
third, the training requirements.
Students in this major should master the basic knowledge and skills of basic medicine, clinical medicine, nutrition and food hygiene, and master the basic theories and methods of epidemiology and health statistics and health and epidemic prevention skills.