The difference between health managers and nutritionists belongs to health, but health managers are more inclined to prevent and manage diseases. Health managers are professionals engaged in the detection, analysis and evaluation of individual and group health, as well as health consultation, guidance and risk factor intervention. Dietitians are mainly engaged in popular science work in nutrition. If you want to work in a hospital, you need to learn a comprehensive dietitian (clinical nutrition is needed, and pure public nutrition is not allowed to work in a hospital).
The duties of a health manager mainly include: collecting and managing health information of individuals or groups; Assess the health and disease risks of individuals or groups; Health consultation and guidance of individuals or groups; Making health promotion plans for individuals or groups; Health maintenance of individuals or groups; Health education and publicity of individuals or groups; Research and development of health management technology; Evaluate the effectiveness of the application of health management technology.
Responsibilities of a dietitian 1. Complete daily nutrition consultation and catering work under the guidance of the dean. ?
Second, be familiar with the professional theory of nutrition and the related knowledge of medicated diet, and master the operating specifications of this position. ?
Three, can skillfully according to different customer groups according to age, occupation, geographical classification, and according to the nutritional requirements and characteristics of different customers, analyze the dietary tendency of all kinds of people, follow the eating habits of various regions, make dietary design for customers, formulate various nutritional conditioning programs, and evaluate the nutritional status of customers. ?
Fourth, label each dish with nutritional ingredients, including detailed information such as nutritional content, taste characteristics, suitable for people or not. ?
Five, supervise the chef's production process, responsible for pre-meal inspection, strict inspection and implementation of the quality standards of nutritious meals and correct cooking methods to ensure food safety and hygiene.