The professional certification of dietitians is as follows:

1. Professional grades

National dietitians have five grades, namely, assistant dietitians (national grade five), intermediate dietitians (national grade four), senior dietitians (national grade three), technicians (national grade two) and senior technicians (national grade one).

Second, the training object and application conditions

1. Assistant dietitian (national vocational qualification level 5)

(1) Those who have a diploma from a secondary vocational school (including secondary vocational school, vocational school and technical school) with high school or related majors;

(2) hold junior high school education or above and have been engaged in related work (catering, food, nutrition, health care products, beauty salons and other industries) for more than 1 years.

2. Intermediate dietitian (national vocational qualification level 4)

(1) Holding a diploma from an institution of higher learning (university, junior college, higher vocational college) and working as a related professional staff and students;

(2) hold a diploma from a high school or a secondary vocational school (including a secondary school, a vocational school or a technical school) and have worked in relevant professional posts for more than three years.

3. Senior nutritionist (national vocational qualification level 3)

(1) College degree or above in related major; After the formal training of this professional assistant dietitian, he has reached the standard number of hours and obtained the certificate of training qualification (completion);

(2)

Having obtained the professional qualification certificate of intermediate caterers for more than 4 years, having reached the standard number of hours after the formal training of this professional assistant dietitian, and having obtained the training qualification (graduation) certificate;

(3) Having been engaged in nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing for more than 5 years in teaching, scientific research and medical institutions;

4. Technician (National Vocational Qualification Level II)

(1) Having obtained the professional qualification certificate of this professional assistant dietitian, he has been engaged in this professional work for more than 3 years continuously; After the formal training of this professional dietitian, he has reached the required calibration hours and obtained the graduation (completion) certificate;

(2) Having more than 8 years' working experience in nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing, or having a bachelor degree or above in the relevant major and having more than 5 years' working experience, having reached the required calibration hours after formal training by this professional dietitian, and having obtained the graduation (completion) certificate;

(3) Having been engaged in this profession or related majors such as nutrition and food hygiene, food science, preventive medicine or clinical medicine for more than 11 years in teaching, scientific research and medical institutions;

5. Senior technician (national vocational qualification level 1)

(1) After obtaining the professional qualification certificate of this professional dietitian, he has been engaged in this profession for more than 3 years, and has reached the required calibration hours after the formal training of this professional senior dietitian, and has obtained the graduation (completion) certificate;

(2) Master degree or above in nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing, and have worked for more than 5 years; After the formal training of the professional senior nutritionist, he has reached the required calibration hours and obtained the graduation (completion) certificate;

(3) Those who have been engaged in this profession or related majors such as nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing for more than 1.5 years in teaching, scientific research and medical institutions;