(1) What are the basic knowledge and skills in the course book of public dietitians? The basic knowledge generally includes professional ethics, medical foundation, nutrition foundation, population nutrition foundation, food nutrition and food processing foundation, food hygiene foundation, dietary nutrition guidance and disease prevention, nutrition education and community nutrition management foundation, and relevant laws and regulations; Skills generally include dietary survey and evaluation, determination and evaluation of human nutritional status, nutrition consultation and education, dietary guidance and evaluation, recipe preparation, food nutrition evaluation, community nutrition management and intervention, etc.

1. Certification object: The certification object of dietitians covers a wide range, including food processing and health care departments, hospitals, hotels, restaurants, tourism, community health care and health centers, government agencies, enterprises and institutions, schools, medical and health care institutions, planning departments, beauty, food and food health care companies, and those who are interested in consulting, guiding, evaluating nutrition.

2. Application conditions (those who meet one of the following conditions):

—— public dietitian (level 4)

(1) Obtained the graduation certificate of this major or related major in secondary vocational schools (including secondary vocational schools, vocational high schools and technical schools), and reached the required standard hours after formal training in this vocational level 4.

(2) Having worked in this major or related majors for more than 3 years, and having reached the required standard hours after formal training in this vocational level 4.

—— public dietitian (level 3)

(1) Obtained a diploma of this major or related major from a junior college or above (including a senior technical school), and reached the required standard hours after the formal training at level 3 in this profession.

(2) Those who have obtained the graduation certificate of this major or related majors in secondary vocational schools (including secondary vocational schools, vocational high schools and technical schools) and have worked continuously for more than 3 years (including 3 years) have reached the required standard hours after the three-level formal training in this occupation.

(3) Having been engaged in this occupation for more than 2 years (including 2 years) after obtaining the intermediate vocational qualification certificate of this occupation or related occupations.

(4) Obtain the qualification of junior professional and technical positions in this major or related majors, and reach the required number of hours after the third-level formal training in this profession.

(2) What courses do nutritionists have to take?

The contents that nutritionists learn mainly include: basic nutrition, clinical nutrition, basic theory of traditional Chinese medicine, theory of dietary supplement of traditional Chinese medicine, nutritional evaluation right of traditional Chinese medicine, food hygiene, nutrition of special people, nutritional value of various foods, nutrition special education, application of nutrition calculation software, guidance of nutritionists on employment and entrepreneurship, and physics and simplicity of food. Focus on learning and mastering the contents and skills of food selection, recipe compilation, basic cooking, nutrition, etc. < P > (3) What courses do nutritionists need to learn < P > The application conditions for the training and research of "nutrition and health care division" in the Ministry of Personnel are: employees in hospitals, schools, institutions, hotels, restaurants, medical and health care institutions, food and health care products production and sales institutions, and other people who have engaged in or are interested in nutrition and health care occupations. "Nutrition and health care division" is divided into three levels: junior, middle and senior. Primary requirements of technical secondary school education or engaged in nutrition and health care professional work for more than 1 years; Intermediate level requires college degree or above or engaged in nutrition and health care professional work for more than 3 years; Senior requires bachelor degree or above or engaged in nutrition and health care for more than 5 years.

It is reported that the registration for the training examination of this research has started, and those who pass the examination with excellent results will be awarded the National Qualification Certificate for Nutrition and Health Care Professionals. The national unified examination time for "nutrition health care division" is March, June, September and February every year.

training hours

class hours for face-to-face instruction

total life nutrition diseases nutrition food technology amateur class

junior nutritionist 72 hours 11 days 9 days 1 days 1 month 11 days

intermediate nutritionist 88 hours 12 days 9 days 3 days 2 months 12 days

senior nutritionist 114 hours 14 days 9 days 2 days 2 months 14 days

above.

Curriculum

Level Primary Nutritionist, Intermediate Nutritionist and Senior Nutritionist in Food Enterprise

Life Nutrition 1. Basic Nutrition Knowledge 1. Basic Nutrition Knowledge

2. Nutrition of Different Groups 2. Nutrition of Different Groups

3. Energy and Sports Nutrition 3. Energy and Sports Nutrition

4. Nutritional Diet. . nutritional dietetics 4. nutritional dietetics

5. disease nutrition 5. disease nutrition 5. disease nutrition 6. traditional Chinese medicine nutrition 6. traditional Chinese medicine nutrition 7. clinical nutrition

food technology 8. food safety and poisoning prevention

9. food technology and quality management management

review the examination paper.

After-class visits to testing institutions

Personal summary, marking, visa, summary meeting, certificate issuance, Graduation

(4) What are the courses of ACI nutritionists?

You can learn about the exam outline:

Digestion and absorption of food in human body

Nutrition and food

Nutrition and nutrition-related diseases

Food-borne diseases and food poisoning

(5) What courses should nutritionists take?

Training courses for assistant nutritionists

.

3. The nutritional value and health care function of various foods;

4, the principle of catering, catering should be avoided;

5. Guidelines for dietary nutrition balance and scientific cooking methods

7. Design and calculation methods of nutritional catering

8. Application of software platform of expert consultation system for nutritional catering.

9. Physiological characteristics and nutritional needs of pregnant women, nursing mothers, infants, teenagers and the elderly.

11. Related knowledge of health care products

Course contents of intermediate nutritionist: (Compared with the assistant level, the Chinese medicine theory of Chinese medicine, medicated diet and food collocation is added. See the website for details)

1. Basic knowledge of nutrition

2. Human body structure and physiological function of digestive system;

3. The nutritional value and health care function of various foods;

4. Basic knowledge of TCM and TCM health preservation (increase)

5. Principles of scientific catering, and taboos of catering;

6. Guidelines for dietary nutrition balance, scientific cooking methods

8. Common methods and recipes for medicated diet and dietotherapy (increase)

9. Design and calculation methods of nutritional diet

11. Application of software platform of expert consultation system for nutritional diet.

11. How to scientifically choose and store food

12. Principles and examples of food collocation;

13. Physiological characteristics and nutritional needs of pregnant women, nursing mothers, infants, teenagers and the elderly.

14, special environment and occupational population nutrition;

15. Related knowledge of health care products

Course content of senior nutritionist:

1. Nutritional assessment of traditional Chinese medicine;

2. Comprehensive nutritional evaluation

3. Formulation of nutritional recipes;

4. High-grade banquet nutrition recipes

5. Four diagnostic methods of traditional Chinese medicine participate in eight dialectical principles;

6. TCM dietotherapy and nourishing rules

7. TCM health foods and recipes;

8. Principles of TCM health preservation, dietotherapy methods and recipe recommendation for various constitutions

9. Dietotherapy health care methods in different seasons and health care measures to prevent diseases

11. Dietary tonic rules and examples for various deficiency syndromes

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Practical calculation and practical platform for nutritional catering

11. Nutritional efficacy of various common foods;

12. Prevention of food pollution and poisoning

13. Selection of health food for strengthening body and prolonging life and diet recipes;

14. Physiological characteristics of patients with common diseases related to diet

15. Key points and methods of nutritional care for common patients;

16. Sub-health nutrition and health care for middle-aged and elderly people such as menopause

17. Nutrition for special environment and special occupational groups;

18. Knowledge about common health care products and how to choose health care products

[6] Major courses for senior nutritionists

Basic Chinese Medicine, Anatomy and Physiology, Chinese Medicine, Prescription, Pathology, Pharmacology, Basic Nutrition, Internal Medicine of Western Medicine, Surgery of Western Medicine, Food Microbiology, Food Toxicology, Food Hygiene, Basic Cooking, Clinical Nutrition, Chinese Medicine and Dietetics.

(7) What is the training objective of the nutritionist course?

A: The course contents include medical foundation, nutrition foundation, food hygiene, food nutrition and food processing foundation, population nutrition foundation, dietary survey and evaluation, dietary guidance and evaluation, determination and evaluation of human nutritional status, food nutrition evaluation, nutrition consultation and education, and community nutrition management and intervention. Training objectives: ◆ Master personalized nutrition and health management, compile recipes and recipes according to different nutritional needs and combined with food nutritional ingredients, enjoy a healthy diet, stay away from nutritional diseases and live a healthy and happy life. ◆ Correct understanding of individual nutritional needs, nutritional evaluation and selection of food and health food, and reduction or acquisition of various nutritional diseases through reasonable dietary conditioning. ◆ Eat beauty and health through reasonable diet and health management. ◆ Be able to give full play to professional nutrition guidance in nutrition guidance, and provide nutrition consultation and diet education for people with different ages and physiological conditions or common chronic diseases such as obesity, diabetes, hypertension and hyperlipidemia, so as to make contributions to the health of the whole people. Related reading: 2113 National Public Dietitian Examination Results Inquiry Summary 2113 Provincial Public Dietitian Examination Registration Time Summary Public Dietitian Free Question Bank: Chapter Practice Daily Practical Exercise Wrong Question Practice Prediction Question Real Question Course Counseling: In order to facilitate the majority of students to fully prepare for the exam, "2113 Public Dietitian" began to enroll students, and you can listen to it for free! It's now or never! Public * * * nutritionist online classroom free audition service content Online registration and evidence collection+employment package Click audition career planning+intensive class+punching class+point class+employment ability promotion discount registration entrance > > Double-certificate guaranteed package Click on the Audition Intensive Lecture Class+Punching Class+Pointing Class Boutique Class Package Click on the Audition Intensive Lecture Class+Punching Class Pro-exam Package Click on the Audition Punching Class+Pointing Class

8 What are the main contents of the nutritionist training course

Gao Shendong

Lecture 1: Introduction to Food Support

1, Food Support and Individualized key nutrition problems

4. Health effects of nutrients

Lecture 2: Harm of nutritional imbalance

1. Misunderstanding of malnutrition

2. The primary problem and adjustment focus of food and nutrition

3. Relationship between current health problems and food and nutrition

4. Analysis of nutritional balance

. Know your body and health

2. Know your dietary needs from person to person

3. Determine personalized nutritional goals

4. Analyze your current dietary characteristics

Lecture 4: "Knowing people and being good at their duties" and analyzing the nutritional value of food

1. Cereal is a basic diet

2. Beans are precious resources

3. The value of fruits

5. Analysis of dried fruits and nuts

6. Analysis of animal foods

7. Analysis of oil, salt, wine, tea and sugar drinks

Lecture 5: Ten principles of food and nutrition

1. Food is diverse, mainly cereals. Proportion of thickness

2. Eat more vegetables, fruits and potatoes

3. Eat milk, soybeans or their products every day

4. Eat a proper amount of fish, poultry, eggs and lean meat

5. Reduce the amount of cooking oil, eat a light and salt-free diet

6. Eat too much, exercise every day, and maintain a healthy weight

7. Choose beverages reasonably

9. If you drink alcohol, you should ***

11. Eat fresh and hygienic food

Lecture 6: Build your own food and nutrition goals

1. Determine your own "food and nutrition" plan

2. Analyze the differences of "old self"

3. Practice and methods step by step

Dietary influencing factors of the diseases mentioned

2. Food support scheme of the diseases mentioned

3. Formulation of food support principles for specific health problems

4. Taboos for specific health problems

5. Misunderstandings about food support

Lecture 8: People mentioned and food support

Food-feeding scheme for specific population

3. Formulation of food-feeding principles

4. Misunderstandings about food-feeding

Lecture 9: Food-feeding tools

1. Use of Food Composition Table

2. Application of DIRs

3. Use of "Thirteen Cards for Food-feeding"

Effects of cooking on nutrients

2. Analysis of recommended cooking methods

3. Recommended ways to avoid and food analysis

4. Analysis of personalized cooking methods

Lecture 11: Food safety

1. Bacterial food poisoning

2. Poisonous animals and plants poisoning

3. Chemical food poisoning

4. Food poisoning. Differentiate the nutritional value of food

2. Determine the self-requirement

3. Strengthen the principle of self-feeding

4. Improve the cooking style

⑼ What are the basic knowledge and skills of dieticians? The basic knowledge generally includes professional ethics, medical foundation, nutrition foundation, population nutrition foundation, food nutrition and skills. Skills generally include dietary survey and evaluation, determination and evaluation of human nutritional status, nutrition consultation and education, dietary guidance and evaluation, recipe preparation, food nutrition evaluation, community nutrition management and intervention, etc.

⑽ What courses should nutritionists take?

Contents of training courses for assistant nutritionists 1. Basic knowledge of nutrition 2. Human body structure and physiological function of digestive system; 3. Nutritional value and health care function of all kinds of food; 4, the principle of catering, diet should be taboo; 5、