Chapter I Professional Ethics of Dietitians (1)

Section I Basic Knowledge of Professional Ethics (1)

Section II Professional Ethics Professional Code of Dietitians (4)

Chapter II Medical Basis (6)

Section I Physiological Basis of Human Anatomy (6)

Section II Food Digestion and Absorption (29)

Section III Physiological Characteristics of Different Groups (34)

Chapter III Nutritional Basis (48)

Section I Introduction to Nutrition (48) Vitamin (112)

Section 5 Water and Dietary Fiber (135)

Chapter 4 Nutrition Basis of Population (141)

Section 1 Nutrition of Pregnant Women (141)

Section 2 Nutrition of Nannies (15)

Section 3 Nutrition of Infants (154)

Section 4 Nutrition of Children. > section 7 nutrition for the elderly (184)

chapter 5 basics of food nutrition and food processing (192)

section 1 nutritional value of plant food (193)

section 2 nutritional value of animal food (21)

section 3 nutritional value of condiments and other foods (21)

section 4 nutritional strengthening and health care. )

Chapter VI Fundamentals of Food Hygiene (25)

Section I Food Pollution and its Prevention (25)

Section II Hygienic Requirements for Various Foods (281)

Section III Food Poisoning and its Prevention and Management (294)

Chapter VII Dietary Nutrition Guidance and Disease Prevention (313)

Section I Diet 15)

Section III Dietary Structure and Dietary Guidelines (319)

Section IV Dietary and Nutritional Deficiency Prevention (336)

Section V Dietary Nutrition and Prevention of Chronic Diseases (354)

Chapter VIII Nutrition Education and Community Nutrition Management Basis (373)

Section I Nutrition Education (373)

Regulations (393)

Section 1 Knowledge of Food Hygiene Law of the People's Republic of China (393)

Section 2 Knowledge of Hygienic Management Measures for Food Additives (395)

Section 3 Knowledge of Outline of China's Food and Nutrition Development (21-21) (395)

chapter 1 dietary survey and evaluation (1)

section 1 formulation and evaluation of dietary survey scheme (2)

study unit 1 formulation of weighing dietary survey scheme (2)

study unit 2 formulation of 24-hour retrospective dietary survey scheme and implementation plan (8)

study unit 3 quality control of dietary nutrition survey (16)

section 2 nutrition. Formulation of nutrition monitoring scheme (25)

Evaluation of nutrition monitoring results in learning unit 2 (32)

Thinking questions (38)

Chapter 2 Measurement and evaluation of human nutritional status (39)

Section 1 Quality control of physical measurement and judgment of immune indicators (4)

Quality control of physical measurement in learning unit 1 (4)

Learning. Syndrome discrimination (53)

Comprehensive evaluation of nutritional status of group in learning unit 1 (53)

Comprehensive evaluation of nutritional status of special individuals in learning unit 2 (57)

Thinking questions (64)

Chapter 3 Nutrition consultation and education (65)

Section 1 Food nutrition and safety consultation (66)

Learning unit 1 Dietary nutrition consultation for diabetes. 6)

study unit 3 gout dietary nutrition consultation and guidance (82)

study unit 4 functional food and nutrient intake assessment (89)

study unit 5 dietary nutrition consultation and guidance for people in special industries (95)

section 2 nutrition and food safety knowledge education (12)

study unit 1 nutrition education plan design (12)

Thinking Questions (131)

Chapter 4 Dietary Guidance and Evaluation (133)

Section 1 Special Dietary Guidance (135)

Learning Unit 1 Dietary Guidance for Weight Gain (135)

Learning Unit 2 Dietary Guidance for Calcium Deficiency and Osteoporosis (142)

Learning Unit 3 Dietary Guidance for Weight Control and Weight Loss (135) Compilation and Evaluation (16)

Learning Unit 1 High-energy protein Diet Compilation and Evaluation (162)

Learning Unit 2 High-calcium Diet Compilation and Evaluation (166)

Learning Unit 3 Low-energy Diet Compilation and Evaluation (173)

Learning Unit 4 Diet Compilation and Adjustment for Diabetic Patients (177)

Thinking Questions (186) Analysis and evaluation of nutritional value (186)

Formula design and evaluation of single nutrient supplement in learning unit 1 (186)

Formula design and evaluation of compound nutrient supplement in learning unit 2 (193)

Section 2 Compilation of food nutrition data (199)

Retrieval and review of scientific literature in learning unit 1 (199)

Functional claim and evaluation of learning unit 2. Medical evaluation procedures and methods (215)

Thinking questions (223)

Chapter 6 Community Nutrition Management and Nutrition Intervention (225)

Section 1 Nutrition and Health Information Collection and Management (226)

Sampling survey method in learning unit 1 (226)

Estimation of sample size in learning unit 2 (234)

. 241)

study unit 2 prospective study scheme design (25)

study unit 3 retrospective study scheme design (259)

study unit 4 randomized controlled study scheme design (264)

Section 3 field data analysis and result evaluation (27)

study unit 1 cross-sectional study data analysis and result inference (27) < 283)

study unit 3 intervention experiment design and effect evaluation (29)

thinking questions (32)

chapter 7 training and management (33)

section 1 training (34)

study unit 1 comprehensive training plan for nutritionists (34)

study unit 1. Compilation of Nutritionist Training Handout (315)

Section 2 Guidance (318)

Teaching Guidance of Learning Unit 1 (318)

Compilation Guidance of Learning Unit 2 Mission Core Content (325)

Thinking Questions (33)

References (331) Chapter 1 Dietary Survey and Evaluation

Section 1. Check-food frequency method

calculation and evaluation of dietary nutrient intake in section 2

calculation of individual food frequency method survey data in learning unit 1

calculation of group food frequency method survey data in learning unit 2

calculation of quantitative food frequency method intake in learning unit 3

writing of food frequency method survey report in section 3

analysis and evaluation of dietary data in learning unit 1

writing of food frequency method survey report in learning unit 2. Tell

thinking questions

chapter 2 measurement and evaluation of human nutritional status

section 1 physical measurement and monitoring of human body

physical measurement of pregnant women in learning unit 1

monitoring of height and weight of teenagers in learning unit 2

monitoring of height and weight of children in learning unit 3

collection and judgment of laboratory indicators

analysis of nutrition-related indicators in blood in learning unit 1

Target analysis

Analysis of nutritional indicators in hair of learning unit 3

Discrimination of symptoms and signs of malnutrition in Section 3

Evaluation of iodine deficiency in learning unit 1

Evaluation of selenium deficiency in learning unit 2

Evaluation of fluoride deficiency in learning unit 3

Evaluation of fluoride excess in learning unit 4

Evaluation of nicotinic acid deficiency in learning unit 5

Comprehensive evaluation of individual nutritional status in learning unit 6 < Thinking questions

Chapter 3 Nutrition Consultation and Education

Section 1 Nutrition and Food Safety Knowledge Consultation

Learning Unit 1 Breastfeeding Guidance

Learning Unit 2 Artificial Feeding Guidance

Learning Unit 3 Nutritional Status Evaluation of Pregnant Women

Learning Unit 4 Nutritional Status Evaluation and Guidance of the Elderly

Section 2 Nutrition and Food Safety Knowledge Education

Learning Unit 1 Speech Skills

Making media materials

Evaluation of media education materials in learning unit 3

Thinking questions

Chapter 4 Dietary Guidance and Evaluation

Section 1 Determination of nutritional goals and preparation of recipes

Learning unit 1 Estimation of infant nutritional needs

Learning unit 2 Determination of infant nutritional goals and preparation of recipes

Learning unit 3 Determination of nutritional requirements of pregnant women and preparation of recipes

Learning unit 4 Determination of nutritional goals and preparation of recipes for lactating mothers < Section 2 nutritional evaluation and adjustment of recipes

Learning Unit 1 nutritional evaluation and adjustment of children's recipes

Learning Unit 2 nutritional evaluation and adjustment of old people's recipes

Thinking questions

Chapter 5 nutritional evaluation of food

Section 1 nutritional evaluation of food

Checking and evaluation of food nutrition labels

Learning Unit 2 nutritional supplement evaluation

Section 2 nutritional value analysis of food

Selection of fortifier

study unit 2, carrier of food nutrition fortification

section 3, compilation of food nutrition data

study unit 1, compilation of research and development data of food nutrition fortification

thinking questions

chapter 6, community nutrition management and nutrition intervention

section 1, collection of nutrition and health information

study unit 1, food-related information * * * Health emergency information collection

learning unit 2 food poisoning incident information reporting procedure

section 2 establishment and management of nutrition and health archives

learning unit 1 establishment of nutrition and health archives database of community population

learning unit 2 assessment of dietary and health risk factors

section 3 design and implementation of nutrition intervention scheme

learning unit 1 selection of nutrition intervention measures

learning unit 2 combination of 3-day exercise and diet. Formulation of energy consumption and fitness program

Formulation of nutrition intervention plan and implementation plan in learning unit 3

Analysis and evaluation of the effect of nutrition intervention program in section 4

Formation evaluation and process evaluation of nutrition intervention in learning unit 1

Evaluation of the effect of nutrition intervention in learning unit 2

Thinking questions

Chapter 7 Training and management

Section 1 Training

Learning unit 1 special program * * * Preparation of nutritionist training plan

study unit 2 * * * nutritionist teaching and training

section 2 guidance

study unit 1 * * * Practice Guidance for Dietitians

Study Unit 2 Case Teaching Method

Thinking Questions Chapter 1 Dietary Survey and Evaluation (1)

Section 1 Food Intake Survey (2)

Study Unit 1 Dietary Intake Survey-24-hour Review Method (2)

Study Unit 2 Dietary Intake Survey-24-hour Review and Dietary History Combination Method (12)

P > study unit 4 dietary intake survey-weighing and bookkeeping method (24)

calculation and evaluation of dietary survey results in section 2 (34)

analysis and evaluation of dietary structure in study unit 1 (34)

calculation and evaluation of dietary energy intake in study unit 2 (39)

calculation and evaluation of dietary nutrients in study unit 3 (44)

study unit 4 Establishment of database and saving of results (51)

Writing of population dietary survey report in learning unit 6 (56)

Application exercise of dietary survey method in learning unit 7 (61)

Thinking questions (63)

Chapter 2 Measurement and evaluation of human nutritional status (65)

Section 1 Physical measurement (66)

Learning unit. Head to hip length, head circumference, Measurement of bust and weight (72)

Measurement of arm circumference and skinfold thickness in learning unit 3 (76)

Section 2 Collection and judgment of laboratory indicators (84)

Collection and preservation of urine samples in learning unit 1 (24 h urine samples) (85)

Collection and preservation of feces in learning unit 2 (89)

Blood samples in learning unit 3. 6)

judgment of protein-energy malnutrition in learning unit 1 (97)

judgment of nutritional anemia in learning unit 2 (12)

judgment and evaluation of vitamin A deficiency in learning unit 3 (17)

judgment and evaluation of osteomalacia (vitamin D deficiency) in learning unit 4 (111)

rickets in children in learning unit 5. Evaluation (119)

Judgment and evaluation of vitamin B2 deficiency in learning unit 7 (123)

Judgment and evaluation of zinc deficiency in learning unit 8 (126)

Thinking questions (132)

Chapter 3 Nutrition consultation and education (133)

Section 1 Nutrition and food safety knowledge consultation (134)

assessment of balanced diet in learning unit 3 (144)

assessment of dietary fiber intake in learning unit 4 (154)

assessment of healthy lifestyle in learning unit 5 (16)

assessment of physical activity level in learning unit 6 (167)

There are 7 learning units.