nutritionist training course (I)

Chapter I Human Anatomy and Physiology and Digestion and Absorption of Food

Section II Digestion and Absorption of Food

Chapter II Energy and Nutrients

Section I Basic Concepts

Section II protein

Section III Lipids

Section IV Carbohydrates

. Vegetables

section 8 water and dietary fiber

chapter 3 nutritional value of various foods

section 1 nutritional cut-off evaluation and significance of foods

section 2 nutritional value of cereals

section 3 nutritional value of beans and their products

section 4 nutritional value of vegetables and fruits

section 5 nutritional value of poultry meat and fish

section 6 nutritional value of eggs, milk and their products. Section 8 food poisoning and its prevention

chapter 4 food processing and cooking

section 1 food processing technology

section 2 culinary science

chapter 5 nutritional deficiency and overnutrition

section 1 overview of nutritional deficiency

section 2 protein-energy malnutrition

section 3 vitamin deficiency

section 4 mineral deficiency

section 1

Section 1 Nutrition of Pregnant Women

Section 2 Maternal and Infant Feeding

Section 3 Infant Nutrition

Section 4 Preschool, Nutrition of school-age children and adolescents

Section 5: Nutritionists for the elderly

Chapter 7: Nutrition of people in different environments and occupations

Section 1: Nutrition of people in high temperature environment

Section 3: Nutrition of people in plateau environment

Section 4: Nutrition of aerospace personnel

Section 5: Nutrition of sailors and divers

Section 6: Nutrition of athletes

Section 7 Section 9 miners' nutrition

Occupational contacts have toxic substances

Chapter 8 Diseases in nutrition

Section 1 Hospital meals

Section 2 Nutritional evaluation of hospitalized patients

Section 3 Respiratory diseases and nutrition

Section 4 Cardiovascular and cerebrovascular diseases and nutrition

Section 5 Urinary diseases and nutrition

Section 6 Digestive diseases and nutrition

. Endocrine and metabolic diseases and nutrition

Section 9 Common surgical diseases and nutrition

Section 11 Other diseases and nutrition

Section 11 Parenteral and Enteral Nutrition Support

Chapter 9 Nutritional fortification and health food

Section 1 Nutritional fortification food

Section 2 Overview of health food

Section 3 Common functional ingredients of health food

Section 4 Functional principle of health food < Science

nutritionist training course (Part II)

Operation skills of assistant nutritionist

Chapter I Food Selection

Section I Nutritional Needs of Human Body

Section II Nutritional Value of Plant Foods

Section III Selection of Plant Nutrition

Chapter II Recipe Preparation

Section I Calculation of Dietary Nutritional Components

Section II Balanced Diet < And management education

nutritionist's operation skills

Chapter 1 Food selection

Section 1 Nutritional value of food

Section 2 Nutritional fortified foods

Section 3 Dietary supplements

Section 4 Identification and prevention of food pollution

Section 5 Hygienic requirements of various foods

Chapter 2 Recipe preparation

Recipe preparation for special people

Education

the relationship between dietary behavior and health

the second section of popular science is created and applied

the operational skills of senior nutritionists

the first chapter of food selection

food resources

the second chapter of recipe compilation

the first section of recipe compilation for patients with nutritional deficiency

the second section of dietary arrangement for common diseases

the third chapter of nutrition review

the first section. Education (commonly used food nutrition laws and regulations)

Outline of China's Food and Nutrition Law (2111-2111)

People's Republic of China * * * and China's Food Hygiene Law

Chapter I General Provisions

Chapter II Food Hygiene

Chapter III Food Additives Hygiene

Chapter IV Food Containers, Packaging Materials and Food Tools, Hygiene of equipment

Chapter V Formulation of Food Hygiene Standards and Management Measures

Chapter VI Food Hygiene Management

Chapter VII Food Hygiene Supervision

Chapter VIII Legal Liability

Chapter IX Supplementary Provisions

Exercise of Dietitian Training Course

Part I Basic Theoretical Knowledge

Chapter I Anatomy and Physiology of Human Body and Digestion and Absorption of Food

Chapter II Energy and Nutrients. Chapter IV Food Processing and Cooking

Chapter V Nutrition Deficiency and Overnutrition

Chapter VI Nutrition in Different Life Periods

Chapter VII Nutrition in Different Environments and Professionals

Chapter VIII Diseases and Nutrition

Chapter IX Nutrition Fortification and Health Food

Part II Operation Skills

Operation Skills of Assistant Dietitians

Chapter I Food Selection

Chapter II Nutrition education

operation skills of dieticians

Chapter 1 Food selection

Chapter 2 Recipe compilation

Chapter 3 Nutrition education

Chapter 4 Nutrition education

Operation skills of senior dieticians

Section 1 Food selection

Section 2 Recipe compilation

Section 3 Nutrition education

Section 4 Nutrition education.