1. The meaning of a nutritionist

A nutritionist specifically refers to a person who can guide people in diet, disease prevention, auxiliary treatment, Nutrition professionals who are engaged in the fields of prevention of sub-health and health management and can design good plans and follow-up services will be qualified to work in the nutritionist law by obtaining a qualification certificate (source: expert definition by Li Shuyun).

In a broad sense, it refers to professionals engaged in nutrition-related work. They not only have rich nutrition expertise, but also have experience and accumulated certain experience in nutrition-related work. Have extensive qualifications in this industry. [Edit this paragraph] Position classification Nutritionists are also divided into clinical nutritionists, public nutritionists, food nutritionists, sports nutritionists, catering nutritionists, etc. because of their combination with different objects.

Clinical nutritionists are mainly engaged in disease-related nutrition work, formulating reasonable meals for patients, designing recipes suitable for different patients, etc. They mainly work in hospitals and are often called nutrition doctors. Most of these nutritionists are graduates of preventive medicine departments of medical schools/medical universities.

Public nutritionists, also known as public nutritionists, work with the public and are mainly engaged in the dissemination of nutrition knowledge, group nutrition surveys, and planning of various nutrition-related social activities. The planning of film, television, literature and other works related to nutrition knowledge promotion and education is also part of his work. Most of their work involves intangible products such as nutritional knowledge.

Food nutritionists mainly work in food companies and are mainly responsible for food-related nutrition work such as food development.

Sports nutritionists are nutritionists who provide nutritional guidance to athletes, professional athletes or sports enthusiasts. Their amount of exercise is greater than that of ordinary people, and their nutritional needs are greater than those of ordinary people. different. Therefore, the nutrition of this type of human has special requirements and should be carried out by a professional sports nutritionist to benefit their health.

Catering nutritionists are mainly engaged in catering-related nutrition work, such as nutritional meal planning, development of nutritional recipes, training of nutritional caterers, training of catering service personnel, etc.

Nutritionists can also be divided into more detailed nutritionists according to the nature of their work, such as beauty nutritionists, health product nutritionists, etc. [Edit this paragraph] Public *** technician training targets: The public *** nutritionist qualification examination training targets are mainly: kindergarten health doctors, school doctors, medical staff in medical institutions and community health stations, collective canteens, fitness centers Coaches, nutrition personnel in food and health product companies, food testing supervisors, personnel in enterprises and institutions preparing to engage in this profession, etc.

Learning content: Public nutritionists mainly study: basic nutrition, clinical nutrition, basic theory of traditional Chinese medicine, dietary supplement theory of traditional Chinese medicine, nutritional evaluation of traditional Chinese medicine, food hygiene, special populations Nutrition, nutritional value of various foods, nutrition special education, application of nutrition calculation software, nutritionist employment and entrepreneurship guidance, physical and simple biochemical detection methods of food, etc. Focus on learning and mastering food selection, recipe preparation, basic cooking, nutrition and other content and skills.

Those who pass the exam and pass the exam will be issued a public nutritionist national professional qualification certificate.

1) Occupation overview

Public nutritionist is one of the 4th batch of new occupations promulgated by the Ministry of Labor. They are vocational and skilled talents who are generated in response to the needs of society and the market. They refer to receiving professional knowledge and skills training, passing the national vocational qualification examination certification, obtaining professional qualifications, and engaging in nutritional consultation, nutritional evaluation, nutritional guidance, nutritional education, nutritional management, and engaged in nutrition. Special professionals engaged in teaching and scientific research, dissemination of nutrition and food safety knowledge, and professionals working to promote public health.

At present, there is a shortage of nutrition professionals in our country, and the employment prospects of public nutritionists are very broad. Public nutritionists can provide nutritional consultation and guidance for healthy and sub-healthy people.

Public nutritionists not only play an important role in the community, but also provide education, counseling, guidance and other services to corporate employees, white-collar workers, senior managers, athletes, and families. Owners can engage in nutritional food teaching, scientific research, food or health food production and operation, food hygiene supervision and testing, medical and health and other related positions; full-time (part-time) positions in schools, kindergartens, government agencies, enterprises and institutions, hotels, hotels Nutritionists; full-time (part-time) nutritional guidance in gyms, beauty salons, and communities; full-time (part-time) nutritionists in physical examination centers, etc. There is an extreme shortage of professional talents in related industries, and there are many employment opportunities. Students in universities and technical secondary schools; personnel in hospital nutrition and health departments and related clinical departments; people in schools, kindergartens, and communities who are responsible for catering or engaged in nutrition and health education Personnel; personnel and senior housekeepers in medicine, nutritional health products, food, catering companies, beauty, direct selling, fitness, insurance (life insurance) and other industries; those who are interested in working full-time or *** in nutrition and health or have knowledge of nutrition, health, and health Strong interest and hope to be a systematic learner.

2) Application conditions (tentative)

Public nutritionist level 4 (intermediate level)

(Those who meet one of the following conditions)

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(1) Work continuously in this occupation for more than 1 year.

(2) Have a technical secondary school diploma in medicine or food or related majors.

(3) Obtain the required standard number of hours of formal training for this occupation and obtain a completion certificate.

Public Nutritionist Level 3 (Senior)

(Those who meet one of the following conditions)

(1) Work continuously in this profession for 6 years above.

(2) After obtaining the fourth-level professional qualification certificate for this profession, work in this profession continuously for more than 4 years.

(3) After obtaining the Level 4 professional qualification certificate for this profession, work in this profession continuously for more than 3 years, receive the required standard hours of formal training at Level 3 for this profession, and obtain a completion certificate.

(4) Have a college diploma or above in medicine or food-related majors.

(5) Possess a college diploma or above in non-medical or food and related majors, and have been continuously engaged in this profession for more than 1 year.

(6) Possess a college diploma or above in non-medical or food and related majors, have completed the required standard hours of formal training at the third level of this profession, and obtained a completion certificate.

Public *** Nutritionist Level 2 (Technician Level)

(Those who meet one of the following conditions)

(1) Work continuously in this profession for 13 years years and above.

(2) After obtaining the third-level professional qualification certificate for this profession, work in this profession continuously for more than 5 years.

(3) After obtaining the third-level professional qualification certificate for this occupation, work in this occupation continuously for more than 4 years, receive the required standard hours of formal training at the second level of this occupation, and obtain a completion certificate.

(4) Have a bachelor's degree in medicine or food or related majors, and have been working in this profession for more than 4 years after obtaining the third-level professional qualification certificate.

(5) Have a bachelor's degree in medicine or food or related majors, obtain the third-level professional qualification certificate, have been continuously engaged in this occupation for more than 3 years, and have received the required standard number of hours of formal training in this occupation. , and obtain a completion certificate.

(6) Have a master’s degree or above in medicine, food or related majors, and have been working in this profession for more than 2 years.

Public Nutritionist Level 1 (Scientific Research Level)

(Those who meet one of the following conditions)

(1) Work continuously in this profession for 19 years years and above.

(2) After obtaining the second-level professional qualification certificate for this profession, work in this profession continuously for more than 4 years.

(3) After obtaining the second-level professional qualification certificate for this occupation, work in this occupation continuously for more than 3 years, receive the required standard hours of formal first-level training for this occupation, and obtain a completion certificate.

(4) It has been more than 13 years since undergraduate graduation in medicine, food and related majors, 8 years since graduation for master's degree, and more than 5 years since graduation for doctoral degree.

3) Appraisal method

It is divided into three parts: professional ethics, theoretical knowledge and professional skills examination. Among them, the professional ethics and theoretical knowledge examination questions are multiple-choice questions, and questions are answered using question cards. The professional skills examination questions are comprehensive applications and are answered using paper and pencil. The exam adopts a hundred-point system, with a passing score of 60 points. Among them, the second-level public nutritionist must also conduct a comprehensive review.

Specific assessment methods:

1. Complete the prescribed study hours according to the prescribed time;

2. Receive the admission ticket.

3. Take the theory test and skill test at the designated time and place.

4. Those who score more than 60 points in both the theoretical examination and the technical examination will be issued a professional qualification certificate by the Ministry of Labor and Social Security.

5. Those who fail to reach 60 points in one subject will be deemed to have failed and will re-apply for a make-up exam next time.

4) Qualification Certification

It is tentatively planned to issue a national level 4 professional qualification certificate to assistant public nutritionists, and a national level 3 professional qualification certificate to senior public nutritionists. , Technician-level public nutritionists are issued a national second-level professional qualification certificate, and lecturer-level public nutritionists are awarded a national first-level professional qualification certificate.

Professional qualification certificate

Job training certificate

Industry certificate

Registered nutritionist: The so-called registered nutritionist (RD), must Clinicians who have completed theoretical courses, have relevant certified clinical internships, and successfully passed the national qualification examination. In addition, registered dietitians are required to receive ongoing re-education and professional skills training in accordance with the requirements of the Registered Dietitian Board.

5) Training objects

Students majoring in medicine, pharmacy, or biology or food majors in colleges and technical secondary schools; personnel of hospital nutrition and health care departments and related clinical departments; schools, Personnel responsible for catering work or engaged in nutrition and health education in kindergartens and communities; personnel and senior housekeepers in medicine, nutritional health products, food, catering companies, beauty, direct selling, fitness, insurance (life insurance) and other industries; those who are interested in full-time or * ** Engage in nutrition and health work or have a strong interest in nutrition, health care, and health knowledge, and hope to learn systematically. [Edit this paragraph] Career guidance work content

(1) Dietary survey and evaluation; (2) Human nutritional status measurement and evaluation; (3) Nutritional consultation and education; (4) Dietary guidance and evaluation ; (5) Food nutrition evaluation; (6) Community nutrition management and nutrition intervention; (6) Training and management

Employment direction

Including kindergartens, schools, communities, beauty salons, Outpatient departments, private hospitals, fitness centers, nutritional supermarkets, food companies, student nutritional meal companies, etc. Public nutritionists are special professionals who are market-oriented, respond to social needs, undergo diversified professional skills training, and pass assessments. With the socialization of nutrition issues, nutritional fast food companies, public nutritionist vocational training institutions, and nutrition consulting institutions will emerge. Family nutrition consultants and corporate nutrition consultants will be emerging and fashionable professions.

Skills

1. Guide the consultant’s thinking

During the consultation process, the nutritionist should constantly guide the consultant to make a complete and clear understanding of his or her own situation and requirements. Express the intention and purpose of consultation. During the conversation, it is necessary to continuously stimulate the consultant's awareness of nutrition and health. Of course, one cannot blindly focus on nutritional issues, otherwise it will cause resentment.

2. Open consultation

Closed questions and answers are the most taboo in consultation. To provide question-and-answer guidance to the consultant, it is also necessary to inspire the consultant's desire to speak. During the inquiry, the consultant's personal needs and wishes should be understood to the greatest extent possible.

3. Put down your identity and listen

Nutritionists must be consultant-centered and should not deny non-professional questions raised by consultants with an academic or authoritative tone or behavior. Nutritionists should encourage and instill their own knowledge and behaviors, but they cannot require consultants to accept principles.

4. Encourage and promote communication

Consultants sometimes remain silent or resistant. Nutritionists must be patient and change the way of consultation, and use encouragement to change the fixed thinking of consultants. . Don't chase after you, don't rush for success.

5. Improve information and review

Nutritionists’ use of short language and clear vocabulary can quickly improve the consultant’s understanding of the information. The main thing is to classify the information and relay it through the nutritionist, which will arouse the consultant's screams and review and compare their own problems. In this way, the nutritionist's work will be doubled with half the effort.

6. Avoiding and maintaining privacy

Consultants often regard their own health maintenance or consultation as a weak behavior. When it comes to health issues, at least at this stage, I am still quite concerned about my own evaluation. Nutritionists should try to avoid private or sensitive topics and learn to forget the privacy of consultants. It's important to remember a customer, but don't remember his privacy.

Etiquette quality

1. Smile

For a person engaged in nutrition and health, a smile is a business card, representing your own healthy mentality. The smiles of employees can bring a sense of intimacy to guests and make them feel comfortable. The smiles between employees and the smiles sent by leaders to employees can relieve everyone's work and emotional pressure. A smile is the warmest and most considerate care and greeting you can give to others. A smile is the shortest way to bring customers and employees closer. A smile not only makes others feel comfortable, but also improves your own mood, which will also infect your counselor or audience.

2. Greetings

As a nutritionist, you should first say hello to the customer. Your voice is loud and powerful, proving that you are healthy and energetic first. Nodding in greeting is because body language can better express your respect and attention to the other party, which can often help you win the favor of more customers.

3. Language

In order for nutritionists to accurately understand the art of speaking, they must enunciate clearly, cadence, and have a beautiful tone of voice, so that the audience can feel your language art and Language skills. I naturally accepted your knowledge, theories and opinions. In addition to knowing how to choose the right words and sentences, you also need to pay attention to constantly collecting information on various health topics. In short, you should have an understanding of all aspects of public concern, so that you can find the same language when talking to others, and such a conversation will also make both parties happy.

4. Etiquette

Answering the phone is a very knowledgeable way of communication. The first requirement for proper telephone etiquette is to speak at an appropriate volume, pronounce clearly and without ambiguity, at a moderate speed, and learn to repeat and record. In this way, the other party will feel relieved knowing that their thoughts have been conveyed correctly. [Edit this paragraph] Entrepreneurship conditions Occupational requirements

College degree or above in nutrition, health science, basic medicine, food science and other related majors.

International Registered Nutritionist Qualification Certification by the International Nutritionists Association (INCA): INCA is an international nutritionist industry organization approved by the United States ***, but there is no relevant examination in China.

Domestic: The Ministry of Health’s Clinical Nutrition Occupational Physician Qualification Certification is limited to medical staff engaged in nutrition work in hospitals and has the right to prescribe.

Have clinical nutritional food and other related work experience; be proficient in relevant professional theoretical knowledge such as basic medical knowledge, basic knowledge of nutrition, basic knowledge of population nutrition, basic knowledge of food nutrition and food processing, and be able to make reasonable purchases and Cooking, understand the evaluation methods of food nutritional value, food pollution prevention and hygiene requirements of various types of food, be able to make food selections from the aspects of nutritional value and food hygiene, and prepare food suitable for different people according to their age, height, weight, and physical strength. Catering foods that meet the nutritional needs of the population must have certain research and development capabilities, be able to make targeted suggestions and plans based on the tastes and needs of the subjects, serve as consulting and guidance services, and be able to coordinate and guide the entire food supply process. Have certain written and oral expression skills, and be familiar with the laws and regulations of the profession [3].

Skill requirements

Diversified knowledge levels

In the process of starting a nutritionist business, professional background, sublimation of management, sociological practice, marketing Concepts and so on must be mastered.

Industry positioning advantage. Utilize the advantages in the professional field, base on the positioning of the health industry, increase industry share, and even lead the development of the industry, and demonstrate entrepreneurial capabilities as much as possible.

Socialization of resource security.

Resources refer to human resources, funds, operational management, profit models and marketing methods in the entrepreneurial process, which all need to be optimally configured to nourish entrepreneurs.

Innovation and competition are market-oriented.

Nutritional entrepreneurship must keep close to the market. Consumer group positioning, competitive advantages, different product launches, team core competitiveness, etc. are all the accurate positioning of entrepreneurs in the nutrition industry.

In short, whether a nutritionist is in the process of employment or entrepreneurship, the accumulation of knowledge, mastery of skills, and social experience are essential, and the development of nutritionists can be promising.

Overseas situation

Abroad, nutritionists are indispensable members of the health team. They appear in hospitals, health care institutions, clinics, communities, schools, hospitals, food and in various fields such as the pharmaceutical industry, catering companies, research institutions, fitness centers, personal training and consulting.

Clinic nutritionist: Responsible for diagnosing patients' nutritional problems, formulating health care plans, and monitoring the effectiveness of dietary changes. Typically they work in hospitals, community fitness centers or health care facilities. There, they address the health care needs of weight management, dietary nutrition, heart disease, cancer, children and the elderly.

Catering service management: Nutritionists join the catering service management industry, so that whether it is three meals a day or snacks, they can be prepared and delivered safely, hygienically and cost-effectively. The locations where they manage food service are hospitals, health care facilities, schools, colleges and universities, and business establishments.

Nutritional consultants: Provide expert advice on nutrition, dietary therapy and catering services to individuals, institutions, business organizations and the media. They operate their own private consulting business.

Public health nutritionists: They work in the public health field to understand the nutritional needs of the public, identify nutritional problems in the community, and develop nutrition education programs and health promotion strategies. Through their work in public health and social service sectors, public health nutritionists provide information and advice to other public sectors, experts and the general public***.

Community Fitness Center Nutritionists: These nutritionists work with communities and individuals to improve nutrition, protect against disease, increase dietary awareness, and increase personal control over their health.

Nutritionists in the field of education: they teach students nutrition, food chemistry and catering services in areas such as dietetics, nursing, medicine, pharmacy and dispensing, dentistry, food production and child care. Management courses. These courses are offered in primary schools, secondary schools, colleges and universities, vocational schools and hospitals.

Nutritionists in the business field: In a business context, nutritionists assist their respective leaders in conducting research, help promote production, and provide expert opinions on management and marketing. With the help of nutritionists, food and pharmaceutical companies, marketing associations and food service providers are able to produce and market better food and nutritional products.

Research nutritionist: Responsible for planning and executing research projects. These projects can fundamentally improve the level of medical care and save catering service costs. Often universities, health care organizations and industry support research conducted by nutritionists. [Edit this paragraph] Ability Level The field of nutrition can be roughly divided into practical fields and theoretical research fields. What is most popular in the market is knowledge in practical areas. Because of the differences in applicable fields, corresponding specific divisions of labor have emerged.

For example, those who specialize in disease management and disease prevention are called health managers, and those with commercial training are called health managers.

Those who specialize in nutritional assessment/calculation, calculation/suggestion/investigation, etc. for the community/public, etc. are called public nutritionists.

For example, those who specialize in meal preparation/diet preparation/diet matching/people’s dietary advice, etc. are called ordering chefs, and those with commercial training are called ordering chefs.

Those who specialize in diet/nutrition/drug/rehabilitation work for seriously ill/ill people are called clinical nutritionists.

Due to the rise of commercial training institutions and the promotion of enterprises, as well as the general lack of nutritionists in the country, the definition and field of nutritionists are blurred. As a result, some people who want to work in this field are becoming more and more confused. What kind of certificate should they take? Can it be passed? Will employers welcome it? Is it valuable? etc. Questions are constantly increasing. Some people have taken certificates, but they cannot correspond to related fields. The reason is that they cannot know the reasons for the division of fields, and therefore cannot combine the field with their own knowledge. Here it is necessary to break down and explain the various types of work.

First of all, no matter what kind of practical field it is, the basics of nutrition must be passed. That is, basic nutrition, including nutrient knowledge/non-nutrient knowledge/anti-nutrient knowledge/and the relationship between them.

The second step is the application selection in the field. Whether you want to use this knowledge for public dissemination, clinical practice, diet, family prevention, corporate units, etc., make your choice based on the job you are about to engage in. Therefore, if you want to do nutrition popularization work, but you study to be an ordering chef, you will not be able to meet your needs. If you want to do clinical nutrition, but you study health management, you will not be able to understand it in depth. Why? Here it is necessary to divide various occupations into competency levels.

There are four levels of nutrition.

The first is the material level, that is, the various foods mentioned in traditional Chinese medicine are divided into cold/hot/equal categories. Dae Jang Geum is a master at this. Detailed functional memory and pairings of plants and food/animals. Experience is required.

The second is the level of nutritional elements, that is, Western nutrition. Analyze the microstructure of nutrients and clarify the functions of each element. But it is easy to take apart the whole/system and understand the substance independently/in isolation.

The third is the chemical structure level, that is, the structural composition of elements and the structural functions/processes of the human body are described in detail. Micro areas that go deeper.

The fourth is the molecular and atomic research level, which is discussed through the structure of molecules/atoms that make up the elements.

The fifth is the level of genetic structure. Through observation in the field of the finest structure of matter and the field of human genes, we can understand the interactions and principles between substances. These are generally performed in the laboratory. The newly discovered ester film structure is different from solid/liquid/gas/crystal structures and may push nutrition into another new field.

Sixth is information research. If the previous ones were all about actual material research, the research here refers to the research on information that is nothing. For example, the correspondence between the human body's current/magnetic field/infrared field/ultraviolet field/glow, etc., and the earth's magnetic field/cosmic field, etc., all belong to the field of information research. The most interesting thing is the problem of pyramid energy.

It involves fields such as cosmic fields/magnetic fields. In other words, there are things you can see in this world and things you can’t see. Our eyes can only observe light within a fixed frequency. The detection range of visible light wavelengths is approximately between 750 nanometers and 400 nanometers. Anything that exceeds the detection range of visual receptors cannot be sensed. However, between 750 nanometers and 400 nanometers, It only accounts for about 3% of the electromagnetic spectrum, and humans can only recognize 3rd or less of the world. Therefore, it must be emphasized that seeing is believing and making mistakes.

Example: A life sciences major asked how far he could go if he studied nutrition.

At present, his foundation should be at the fourth level. It can be said that it is easy for him to become a nutrition professional. Because his major is biochemistry. Therefore, if he masters the molecular structure level, he will basically have no problem learning content at the chemical structure level, nutrient level, and material level. Postgraduate majors in life sciences and traditional Chinese medicine are suitable. However, he must be clear-headed and understand that although knowledge at the molecular level is in-depth content and learning the above knowledge is very fast, it does not mean that he has mastered knowledge at the nutritional element level. Just like medicine and nutrition are similar, but definitely not equal. In addition, if your major is not close to medicine, it is recommended that you add self-study courses such as "Anatomy", "Diagnostics", "Pathology", "Physiology", "Cellular Biochemistry", etc., which are all about human medicine. The final question is how he should obtain clinical knowledge and experience in nutrition. It is generally easy for medical students to obtain, but difficult for non-major students. However, you can gain clinical experience by entering the health care industry. Finally, let’s summarize:

The first is the material level, the corresponding occupations are a la carte chef/public nutritionist/canteen nutritionist

The second is the nutritional element level, the corresponding occupations are Popular science nutritionist/nutrition lecturer/nutrition investigator, etc.

The third is the chemical structure level, and the corresponding professions are clinical nutritionist/health manager/nutritional researcher

The fourth is the molecular atom Research level, the corresponding occupations are nutrition experts/nutrition researchers/nutrition project managers

The fifth is the genetic structure level, the corresponding occupations are nutrition management project development/nutrition theory researchers/nutrition consultants/nutrition Scientific research/production in the field

The sixth is information research, which is suitable for all the above personnel. However, experience accumulation is required. [2] [Edit this paragraph] The top ten standard millet nutrition organizations believe that an excellent millet nutritionist should have mastered the basics of Western medicine, traditional Chinese medicine skills, chefs, psychologists, health managers, sports experts, marketing experts, Senior professionals who combine the advantages of thinking experts should meet the following ten standards:

Shuyun nutritionists must manage the clients' daily diet and changes in physical indicators - the work of a health manager.

Suyun nutritionists must be familiar with the formation principles and causes of diseases in the eight major systems of the human body - the work of clinical nutritionists.

Suyun nutritionists must be familiar with the basic diagnostic skills of traditional Chinese medicine to prevent diseases - the work of traditional Chinese medicine practitioners.

Shuiyun nutritionists must allow consultants to obtain real responses while also taking into account positive psychological induction - the work of psychologists.

Suyun nutritionists must be able to calculate the economic income brought by different solutions and the patient's affordability - economic work.

Shuyun nutritionists must be good at good communication skills and convey professional knowledge to users without intimidation - business communication work.

Suyun nutritionists must be able to independently analyze, diagnose nutritional deficiencies, investigate physical fitness, and share resources to solve problems - logical thinking work.

Suyun nutritionists must have a foundation in sports and exercise, and design plans and measures based on nutrition - the work of an exercise expert.

Suyun nutritionists must be familiar with the food of the four seasons, be good at cooking techniques, and treat food as an art - the job of a chef.

Suyun nutritionists must be familiar with market insight and know what kind of services are conducive to market demand, rather than a single business recommendation-marketing work.

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2. With a college diploma in general medicine, a nutritionist certificate from the Health Professional Technical Qualification Examination in 2012, and working in the pediatric care department of a hospital, does this have the right to prescribe?

Nutritionists are not For the clinician position, what you have obtained is the certificate for the junior technician position. The right to prescribe requires the qualification of a practicing physician. Please register for next year's medical practice.

3. The difference between a nutrition instructor and a public nutritionist

If you are a medical professional, you can go directly to the clinical nutritionist, which is the most authoritative and has the right to prescribe. It is more common for society to refer to a public nutritionist. It is a certificate issued by the Ministry of Labor and Social Security and certified by the vocational skills appraisal center of each province. A third-level public nutritionist is also a senior public nutritionist. , Level 2 public nutritionists (technician level) are directly identified by the National Vocational Skills Appraisal Center. Level 1 has not yet been released. Level 4 is directly identified by counties and cities, so you can directly take the Level 3 exam. In Shanghai, you can go to the Vocational Skills Appraisal Center for consultation, and everything should be clear there. Wish you all the best!

4. Which profession do public nutritionists belong to?

Hello, some colleges and universities now set up food nutrition majors, and general medical majors can apply for nutritionists at school. There will be training sessions.

5. Do nutritionists (intermediate level) have the right to prescribe?

No. . .

Only registered practicing physicians and practicing assistant physicians can prescribe this