Chapter 1 Human Anatomy and Physiology and Digestion and Absorption of Food
Section 1 Basics of Human Anatomy and Physiology
Section 2 Digestion and Absorption of Food
Chapter 2 Energy and Nutrients
Section 1 Basic Concepts
Section 2 Proteins
Section 3 Lipids
Section 5 Macronutrients
Section 6 Trace Elements
Section 6 Trace Elements
Section 7
Section IV Carbohydrates
Section V Macronutrients
Section VI Micronutrients
Section VII Vitamins
Section VIII Water and Dietary Fiber
Chapter 3: Nutritional Values of Foods
Section I: Nutritional Cutoffs and Implications
Section II: Nutritional Values of Cereals
Section III: Nutritional Values of Beans
Section III: Nutritional Values of Soybeans
Section 4: Nutritional Value of Vegetables and Fruits
Section 5: Nutritional Value of Poultry Meat and Fish
Section 6: Nutritional Value of Eggs and Milk and Their Products
Section 7: Hygienic Requirements for Various Types of Foods
Section 8: Food Poisoning and its Prevention
Chapter IV. Food Processing and Cooking
Section I Food Processing Technology
Section II Cooking
Chapter V Nutritional Deficiencies and Overnutrition
Section I Overview of Nutritional Deficiency Diseases
Section II Protein-energy Malnutrition
Section III Vitamin Deficiency Diseases
Section IV Mineral Deficiency Diseases
Section V Overnutrition and Poisoning
Chapter 6 Nutrition at Different Times of Life
Section I Nutrition for Pregnant Women
Section II Maternal and Infant Feeding
Section III Nutrition for Infants and Toddlers
Section IV Nutrition for Preschoolers, Schoolchildren, and Adolescents
Section V Nutrition for Older Adults
Chapter 7 Nutrition for People in Different Environments and Occupations
Chapter 7 Nutrition
Section I Nutrition for Personnel in High Temperature Environments
Section II Nutrition for Personnel in Low Temperature Operations
Section III Nutrition for Personnel in High Plateau Environments
Section IV Nutrition for Aerospace Personnel
Section V Nutrition for Nautical and Scuba Diving Personnel
Section VI Nutrition for Athletes
Section VII Nutrition for Radiological Workers
Section IX Nutrition for Occupational Exposure to Toxic Substances
Chapter VIII Disease and Nutrition
Section I Hospital Meals
Section II Nutritional Evaluation of Hospitalized Patients
Section III Respiratory Diseases and Nutrition
Section IV Cardiovascular Diseases and Nutrition
Section VII Genitourinary Diseases and Nutrition
Section VII Urinary Diseases and Nutrition
Section VI Digestive System Diseases and Nutrition
Section VII Hepatobiliary and Pancreatic Diseases and Nutrition
Section VIII Endocrine Metabolic Diseases and Nutrition
Section IX Common Surgical Diseases and Nutrition
Section X Other Diseases and Nutrition
Section XI Parenteral and Enteral Nutrition Support
Chapter 9: Nutritional Fortification and Health Food
Section 1: Nutritionally Fortified Foods
Section 2: Overview of Health Foods
Section 3: Commonly Used Efficacy Ingredients in Health Foods
Section 4: Functional Principles of Health Foods
Section 5: Processing and Management of Health Foods
Dietitian Training Tutorials (Below)
Assistant Dietitian Operational Skills
Chapter 1 Food Selection
Section 1 Nutritional Needs of the Human Body
Section 2 Nutritional Value of Plant Foods
Section 3 Purchasing Plant Nutrition
Chapter 2 Recipes Preparation
Section 1 Calculation of Nutrient Composition of Diet
Section 2 Balanced Meals
Chapter 3 Nutrition Commentary
Chapter 3 Nutritional ReviewsDietary Surveys
Chapter 4 Catering Hygiene Requirements and Management Education
Operational Skills for Dietitians
Chapter 1 Food Selection
Section 1 Nutritional Value of Foods
Section 2 Nutritionally Fortified Foods
Section 3 Dietary Supplements
Section 4 Foods Identification and Prevention of Contamination
Section V Hygienic Requirements for Various Types of Foods
Chapter II Preparation of Recipes
Preparation of Recipes for Special Populations
Chapter III Nutritional Reviews
Measurement of Nutritional Status
Chapter IV Nutritional Education
Section I Dietary Behavior in Relation to Health
Section II Science and Technology Creation for Application
Operational Skills for Senior Dietitians
Chapter 1 Food Selection
Food Resources
Chapter 2 Recipe Preparation
Section 1 Preparation of Recipes for Patients with Nutritional Deficiencies
Section 2 Meal Arrangements for Common Diseases
Chapter 3 Nutritional Reviews
Section 1 Nutritional Surveys
Section II Nutritional Monitoring and Improvement
Chapter IV Nutritional Education (Commonly Used Food and Nutritional Regulations)
Outline of China's Food and Nutritional Laws (2001-2010)
Chinese People's **** and the State of China's Food Hygiene Law
Chapter I General Provisions
Chapter II Food Hygiene
Chapter III Food Hygiene of Food Additives
Chapter 4 Hygiene of Food Containers, Packaging Materials, and Food Tools and Equipment
Chapter 5 Formulation of Food Hygiene Standards and Management Measures
Chapter 6 Food Hygiene Management
Chapter 7 Supervision of Food Hygiene
Chapter 8 Legal Liability
Chapter 9 Bylaws
Nutritionist Training Tutorial Exercises
Part I Basic Theoretical Knowledge
Chapter 1 Human Anatomy and Physiology and Digestion and Absorption of Food
Chapter 2 Energy and Nutrients
Chapter 3 Nutritional Values of Various Foods
Chapter 4 Food Processing and Cooking
Chapter 5 Nutritional Deficiencies Nutritional Excess
Chapter 6 Nutrition in Different Nutrition in Different Periods of Life
Chapter 7 Nutrition for People in Different Environments and Occupations
Chapter 8 Disease and Nutrition
Chapter 9 Nutritional Fortification and Health Foods
PART II OPERATING SKILLS
Assistant Dietitian Operational Skills
Chapter 1 Food Selection
Chapter 2 Recipe Preparation
Chapter 3 Nutritional Reviews
Chapter 4 Nutritional Education
Operational Skills for Dietitians
Chapter 1 Food Selection
Chapter 2 Recipe Preparation
Chapter 3 Nutritional Education
Chapter 4 Nutritional Education
Operational Skills for Senior Dietitians
Section 1 Food Selection
Section II Recipe Preparation
Section III Nutrition Education
Section IV Nutrition Education