⑴ What are the course books for public nutritionists?

Basic knowledge and skills. Basic knowledge generally includes professional ethics, medical basics, nutritional basics, and population nutrition. Basics, food nutrition and food processing basics, food hygiene basics, dietary nutrition guidance and disease prevention, nutritional education and community nutrition management basics, relevant laws and regulations; skills generally include dietary investigation and evaluation, human nutritional status measurement and evaluation, nutritional consultation and Education, dietary guidance evaluation, recipe preparation, food nutrition evaluation, community nutrition management and intervention, etc.

1. Certification objects: The scope of certification objects for nutritionists is very wide, including food processing and health care departments, hospitals, hotels, catering, tourism, community health and health centers, government agencies, enterprises and institutions, schools, Medical and health care, child care institutions, health planning departments, beauty, food and food health companies, and people who are interested in public nutrition consulting, guidance, evaluation, management, and publicity.

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

——Public nutritionist (level 4)

(1) Obtain Graduation certificate from a secondary vocational school (including technical secondary school, vocational high school, and technical school) in this major or related majors, and having received the required standard number of hours of formal training at Level 4 in this occupation.

(2) Have worked in this major or related majors for more than 3 years, and have received the required standard number of hours of formal training in this occupation.

——Public nutritionist (Level 3)

(1) Obtain a diploma from a college or above (including senior technical school) in this major or related majors, and pass the vocational level 3 Level formal training reaches the prescribed standard number of hours.

(2) Those who have obtained the graduation certificate of this major or related major from a secondary vocational school (including technical secondary school, vocational high school, and technical school), have worked continuously for more than 3 years (including 3 years), and have received the third-level formal training in this occupation Meet the prescribed standard number of hours.

(3) After obtaining the intermediate professional qualification certificate for this occupation or related occupations, work in this occupation continuously for more than 2 years (including 2 years).

(4) Obtain junior professional and technical qualifications in this major or related majors, and have received the required number of hours of formal training at level three in this occupation.

⑵ What courses should be taken to become a public nutritionist?

The main contents of public nutritionists’ studies include: basic nutrition, clinical nutrition, and basic Chinese medicine. Theory, TCM dietary supplement theory, TCM nutrition evaluation, food hygiene, nutrition of special groups, nutritional value of various foods, nutrition special education, application of nutrition calculation software, nutritionist employment and entrepreneurship guidance, physics and food science Simple biochemical detection methods, etc. Focus on learning and mastering food selection, recipe preparation, basic cooking, nutrition and other contents and skills

⑶ What courses do nutritionists need to learn?

Application for "Nutritional Health Practitioner" training certificate from the Ministry of Personnel The conditions are: employees of hospitals, schools, government agencies, hotels and restaurants, medical and health care, food and health care product production and sales institutions, and other personnel who are already engaged in or are interested in engaging in nutrition and health care occupations. "Nutrition and health care practitioners" are divided into three levels: elementary, intermediate and advanced. The elementary level requires a technical secondary school degree or above or has been engaged in nutrition and health care for more than 1 year; the intermediate level requires a college degree or above or has been engaged in nutrition and health care for more than 3 years; the advanced level requires a bachelor's degree or above or has been engaged in nutrition and health care for more than 5 years.

It is reported that registration for the training examination has begun. Those who pass the examination and have excellent results will receive the national "Nutrition and Health Care Practitioner Professional Qualification Certificate." The national unified examination for "Nutritional Health Practitioner" is held in March, June, September, and December every year.

Training hours

Level hours Face-to-face teaching time system

Total life nutrition disease nutrition food technology part-time class full-time class

Junior nutritionist 72 10 school hours, 9 days, 1 day, 1 month and 10 days

Intermediate nutritionist 88 school hours, 12 days, 9 days, 3 days, two months and 12 days

Senior nutritionist 104 school hours, 14 days and 9 days 3 days, 2 days, two months and 14 days

The above does not include practical training classes, additional practical training classes will be added if necessary.

Course Settings

Level Junior Nutritionist Intermediate Nutritionist Senior Food Enterprise Nutritionist

Life Nutrition 1. Basic Nutrition Knowledge 1. Basic Nutrition Knowledge 1. Basics Nutrition knowledge

2. Nutrition for different groups of people 2. Nutrition for different groups of people 2. Nutrition for different groups of people

3. Energy and sports nutrition 3. Energy and sports nutrition 3. Energy and sports Nutrition

4. Nutritional dietetics 4. Nutritional dietetics 4. Nutritional dietetics

5. Disease nutrition 5. Disease nutrition 5. Disease nutrition

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

Assessment review exam, unified test paper.

Extracurricular visits to testing institutions

Graduation personal summary, marking, visa, summary meeting, certificate issuance, graduation

⑷ What is the content of the ACI nutritionist course

You can learn about the exam syllabus:

Digestion and absorption of food in the human body

Nutrition and food

Nutrition for specific groups

Nutrition and nutrition-related diseases

Foodborne diseases and food poisoning

⑸ Which courses should nutritionists take?

Assistant nutritionist training course content

1. Basic knowledge of nutrition

2. Human body structure and physiological functions of the digestive system;

3. Nutritional value and health care effects of various foods;< /p>

4. Principles of meal matching, dietary matching and taboos;

5. Guidelines for dietary nutritional balance and scientific cooking methods

7. Design and calculation methods of nutritious meals< /p>

8. Nutritional catering expert consultation system software platform application.

9. Physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, teenagers, and the elderly.

10. Knowledge related to health care products

Intermediate nutritionist course content: (compared to the assistant level, the theory of traditional Chinese medicine, medicated diet, and food matching is added. For details, please see the enrollment brochure on the website. )

1. Basic knowledge of nutrition

2. Human body structure and physiological functions of the digestive system;

3. Nutritional value and health care effects of various foods;

4. Basic knowledge of traditional Chinese medicine and traditional Chinese medicine health preservation (increased)

5. Principles of scientific meal preparation, dietary taboos;

6. Dietary nutrition Balance guide, scientific cooking methods

8. Common methods and recipes of medicated diet and diet therapy (increased)

9. Design and calculation methods of nutritional meals

10 , Nutritional catering expert consultation system software platform application.

11. How to choose and store food scientifically

12. Principles and examples of food combinations and taboos;

13. Pregnant women, nursing mothers, infants, and teenagers , physiological characteristics and nutritional needs of the elderly.

14. Nutrition for special environments and professional groups;

15. Related knowledge of health products

Contents of senior nutritionist course:

1. Traditional Chinese medicine nutritional assessment;

2. Comprehensive nutritional assessment

3. Nutritional recipe formulation;

4. High-end banquet nutritional recipes

5. The four diagnostic combinations of traditional Chinese medicine participate in the eight cardinal principles of dialectics;

6. Traditional Chinese medicine dietary supplements, and traditional Chinese medicine dietary therapy and nutritional principles

7. Traditional Chinese medicine health foods and recipes;

p>

8. TCM health-preserving principles, dietary therapy methods, and recipe recommendations for various physical types

9. Dietary health-care methods and disease-preventive health-preserving measures in different seasons

10. Dietary supplement rules and examples for various types of deficiency syndromes

?

Practical nutritional meal calculation and practical platform

11. Nutritional effects of various common foods;

12. Prevention of food contamination and poisoning

13. Selection of health food and dietary recipes for strengthening the body and longevity;

14. Patients with common diet-related diseases Physiological characteristics

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

16. Nutritional care for middle-aged and elderly people during menopause and other sub-health conditions

17. Special environments and special Nutrition for professional groups;

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

⑹ Main courses for senior nutritionists

Basics of traditional Chinese medicine, anatomy and physiology , Traditional Chinese Medicine, Prescriptions, Pathology, Pharmacology, Basic Nutrition, Western Medicine Internal Medicine, Western Medicine Surgery, Food Microbiology, Food Toxicology, Food Hygiene, Basic Cooking, Clinical Nutrition, Traditional Chinese Medicine Dietetics, Hygiene Regulations and supervision, etc.

⑺ What are the training objectives of the public nutritionist course

Answer: Course content: Basics of medicine, basics of nutrition, food hygiene, basics of food nutrition and food processing, and population nutrition Basics, dietary investigation and evaluation, dietary guidance and evaluation, human nutritional status measurement and evaluation, food nutrition evaluation, nutrition consultation and education, community nutrition management and intervention, etc. Training objectives: ◆ Master personalized nutrition and health management, prepare recipes and recipes based on different nutritional needs and combined with food nutrition ingredients, enjoy healthy eating, stay away from nutritional diseases, and live a healthy and happy life. ◆ Correctly understand individual nutritional needs, conduct nutritional evaluation and purchase of food and health food, and reduce or suffer from various nutritional diseases through reasonable dietary adjustments. ◆ Eat for beauty and health through reasonable diet and health management.

◆ Be able to provide professional guidance on nutrition in nutrition guidance work, provide nutrition consultation and diet education for people of different ages and physiological conditions or for common chronic diseases such as obesity, diabetes, hypertension, hyperlipidemia, etc., and make contributions to the health of the whole people. contribute.