1, basic nutrition: general nutrition, nutrition of various nutrients, nutrition and utilization value of various components;
2. Medical basis: general theory of nutrition, anatomical basis, and digestion of body components;
3. Nutrition of all kinds of people: nutrition of people in special physiological links, physiological characteristics of different people, exercise therapy, diet pagoda; 4. Nutritional evaluation of food: nutritional value evaluation, preparation of nutritional materials, description of labels, and preparation of prepackaged labels and nutritional labels;
5. Nutrition investigation and evaluation: dietary investigation and evaluation, physical nutrition evaluation and manual evaluation in the laboratory;
6. Health care products and food hygiene and safety: cooking, production and processing, health care products, Chinese herbal medicines and nutrition, hygiene requirements of various foods, food environmental pollution, poisoning and prevention management methods.
7. Professional skills and practical operation: menu evaluation Z-editing, standardized calculation of human food and nutrition intake, nutrition consultation and cultural education, community nutrition management methods and nutrition intervention;
8. Nutrition-related diseases: obesity, diabetes, myocardial infarction, hypertension, hyperlipidemia, hyperuricemia and natural ventilation.
The contents studied by public nutritionists mainly include: nutrition foundation, modern medicine foundation, population nutrition foundation, food hygiene foundation, nutrition consultation and education, food nutrition evaluation, dietary nutrition guidance and disease prevention, measurement and evaluation of human nutrition status, community nutrition management and intervention, etc.