according to the different characteristics and requirements of the dining staff, the personnel who use the basic knowledge of nutrition to allocate catering products suitable for the reasonable nutritional requirements of different groups of people. Technical level: there are five levels in this profession, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1). Application conditions: this profession * * * has five levels. They are: junior (level 5 of national vocational qualification), intermediate (level 4 of national vocational qualification), advanced (level 3 of national vocational qualification), technician (level 2 of national vocational qualification) and senior technician (level 1 of national vocational qualification). Entry requirements: 1. Junior (one who meets one of the following conditions) (1) Having reached the required standard hours of formal training in this profession and obtained the certificate of graduation (completion). (two) in this occupation for more than 2 years. Second, intermediate (with one of the following conditions) Bu) After obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously, and has reached the required standard hours of formal training in this occupation intermediate, and has obtained the certificate of graduation (completion). (two) after obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 5 years. (three) to obtain the vocational graduation certificate of the secondary vocational school or above, which is approved by the administrative department of labor and social security and aims at cultivating intermediate skills. 3. Advanced (one who meets one of the following conditions) (1) After obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has reached the prescribed standard hours of formal training in this occupation, and has obtained the certificate of graduation (completion). (two) after obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 7 years. (3) College graduates who have obtained the intermediate vocational qualification certificate of this occupation have been engaged in this occupation for more than 2 years continuously. (four) to obtain the vocational graduation certificate of the senior technical school or the vocational school which is approved by the administrative department of labor and social security and aims at cultivating advanced skills. 4. Technician (who meets one of the following conditions) (1) Having been engaged in this profession for more than 5 years continuously after obtaining the senior professional qualification certificate of this profession, he has been trained by this professional technician to reach the required standard hours and obtained the certificate of graduation (completion). (2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate. (three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years. 5. Senior Technician (one who meets one of the following conditions) (1) After obtaining the professional qualification certificate of this professional technician, he has been engaged in this occupation for more than 3 years continuously, and has reached the required standard hours of formal vocational training for this professional senior technician, and has obtained the certificate of graduation (completion). (two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years. Certification object: people who are engaged in or are going to engage in this profession. Registration conditions: (anyone who meets one of the following conditions can) (1) Preparatory classes for non-pharmaceutical majors, nutrition and food majors, and those who are going to engage in this profession or nutrition knowledge and skills can participate. (2) Assistant dietitian 1, technical secondary school or above, graduated from medical care and nutrition, and worked continuously for more than 2 years. 2, college degree or above, graduated from medical care, nutrition, continuous work for more than 1 years. 3, high school or technical secondary school education, more than 3 years of work experience, non-medical and nutrition majors to participate in the "public nutritionist" preparatory class 4, college education or above, non-medical and nutrition majors, continuous work for more than 2 years, to participate in the "public nutritionist" preparatory class. (3) public dietitian 1, graduated from technical secondary school or above, majored in medical care and nutrition, and worked continuously for more than 6 years. 2, graduated from college or above, worked continuously for more than 4 years. 3, graduated from college or above, majored in medical care and nutrition, and worked continuously for more than 2 years. 4, graduated from college or above, majored in non-medicine and nutrition, and worked continuously for more than 6 years, and participated in the "public" 5. Bachelor degree or above, graduated from non-medicine or nutrition, worked continuously for more than 4 years, and participated in the preparatory class of "Public Nutritionist". (4) Senior public dietitian 1. College degree or above, graduated in medicine and nutrition, and worked continuously for more than 8 years. 2, bachelor degree or above, graduated from medicine, nutrition, continuous work for more than 6 years. 3. Bachelor degree or above, graduated from non-medical or nutrition major, with continuous relevant work for more than 7 years. 4. Master degree or above, graduated from non-medical or nutrition major, with continuous relevant work for more than 4 years. 2. Application method: After passing the qualification examination, register and submit the following personal data; 1. Copy of personal ID card; Copy of academic certificate; Employment certificate; 2. Two 2-inch color photos and two 1-inch color photos with the same bottom edition, paying tuition and miscellaneous fees at one time, and receiving teaching materials, listening cards, etc. Third, the evaluation method: 1. Complete the required study hours within the specified time; 2. Get the admission ticket 3. Take the theoretical examination and skill examination at the designated time and place, abide by the rules of the examination room, and those who violate the rules of the examination room will be disqualified. 4. Those who have scored 61 points or more in the theoretical examination and skill examination will be awarded the job training certificate by the Education and Training Center of the Ministry of Labor and Social Security. 5. Those who fail to score 61 points in one subject will be deemed to have failed, and will apply for a make-up exam again next time; The national vocational qualification examination for dietitians is held on August 2nd every year. Please prepare for the examination in advance. Intermediate dietitian: the qualification for applying for the exam must meet one of the following conditions: 1. A person who has been trained, passed the exam and obtained the qualification certificate of assistant dietitian, and has more than one year of relevant work experience; 2. After professional job training, they have been engaged in medicine, medicine, nutrition, health care, food processing, preschool education, baby-rearing, hotel management, health care products, food marketing or management for more than 2 years. 3. Persons with major or technical secondary school education or above in related fields (including students). Non-related majors have worked for more than 2 years. Course content of intermediate nutritionist: (Compared with assistant level, the theory of traditional Chinese medicine, medicinal diet and food collocation has been added. See the enrollment brochure on the website for details) 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. Basic knowledge of TCM and TCM health preservation (increase) 5. Principles of scientific catering, and taboos of catering; 6, dietary nutrition balance guide, scientific cooking methods 8, common methods and recipes of medicinal diet and dietotherapy (increase) 9, design and calculation methods of nutritional catering 11, application of software platform of nutritional catering expert consultation system. 11, how to scientifically choose food and store food 12, principles and examples of avoiding food; 13. Physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, teenagers and the elderly. 14, special environment and occupational population nutrition; 15. Relevant knowledge of health care products Senior nutritionist: The application conditions must meet one of the following conditions: 1. Persons who have obtained relevant training certificates in nutrition, health care, medicine and medicine at or above the intermediate level and have rich work experience; 2. Persons with technical secondary school education or above, who have been trained in professional posts and engaged in medical care, nutrition, health care, preschool education, catering, health care products marketing and management for more than 5 years; 3. Persons with college degree or above in related major and more than 2 years of relevant work experience. 4. Master's degree or above in medicine, nutrition, food and other related majors can directly apply for advanced. Senior nutritionist course content: 1. Nutrition evaluation of traditional Chinese medicine; 2. Comprehensive nutritional assessment 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, Chinese medicine diet tonic, Chinese medicine dietotherapy and nutrition rules 7, Chinese medicine health food and recipes; 8. Principles of TCM health care, dietotherapy methods and recipe recommendation for various constitutions 9. Dietotherapy health care methods in different seasons and health care measures for preventing diseases 11. Dietary tonic rules and examples for various deficiency syndromes? Practical nutrition catering calculation and practical platform 11. Nutritional efficacy of various common foods; 12, the prevention of food pollution and poisoning 13, the choice of health food 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, menopause and other middle-aged and elderly sub-health nutrition and health care 17, special environment and special occupational population nutrition; 18, common health care products related knowledge, how to choose health care products