Section 1 Basic knowledge of professional ethics (1)
In the second quarter * * * dietitian professional code (4)
Chapter II Medical Basis (6)
Section 1 Anatomical and Physiological Basis of Human Body (6)
The digestion and absorption of food in the second quarter (29)
In the third quarter, the physiological characteristics of different people (34)
Chapter III Fundamentals of Nutrition (48)
The first section Introduction to Nutrition (48)
The second energy saving amount and macro nutrients (59)
In the third quarter minerals (88)
The fourth quarter vitamins (1 12)
Fifth Water Saving and Dietary Fiber (135)
Chapter IV Nutrition Basis of Population (14 1)
Section 1 Nutrition of Pregnant Women (14 1)
The second quarter wet nurse nutrition (150)
Section III Infant Nutrition (154)
Section IV Infant Nutrition (165)
Section 5 Nutrition of Preschool Children (17 1)
Section VI Nutrition of School-age Children and Adolescents (180)
Section 7 Nutrition for the Elderly (184)
Chapter V Food Nutrition and Food Processing Basis (192)
Section 1 Nutritional Value of Plant Foods (193)
Section 2 Nutritional Value of Animal Foods (2065,438+0)
Section 3 Nutritional Value of Condiments and Other Foods (2 10)
Section 4 Nutrition Fortification and Health Food (2 18)
The fifth section commonly used food preservation and processing technology (233)
Chapter VI Basis of Food Hygiene (250)
The first section of food pollution and its prevention and control (250)
Section 2 Hygienic Requirements for Various Foods (28 1)
In the third quarter, food poisoning and its prevention and management (294)
Chapter VII Dietary Nutrition Guidance and Disease Prevention (3 13)
Section 1 Introduction to Dietary Nutrition Guidance and Management (3 13)
Section 2 Application of Reference Intake of Dietary Nutrients (3 15)
Section III Dietary Structure and Dietary Guidelines (3 19)
The fourth quarter diet and nutrition deficiency prevention (336)
Section 5 Dietary Nutrition and Prevention of Chronic Diseases (354)
Chapter VIII Nutrition Education and Community Nutrition Management Foundation (373)
The first quarter nutrition education (373)
In the second quarter community nutrition management (379)
Chapter IX Relevant Laws and Regulations (393)
The first section "People's Republic of China (PRC) food hygiene law" related knowledge (393)
In the second quarter "food additives hygiene management measures" related knowledge (395)
Section III "Outline of China's Food and Nutrition Development (200 1—20 10)" Related knowledge (398) "Public dietitian (national vocational qualification level I)" is one of the national vocational qualification training courses.
Chapter 1 Dietary Survey and Evaluation (1)
1 formulation and evaluation of dietary survey plan (2)
Learning Unit 1 Making Dietary Survey Scheme by Weighing Method (2)
Learning 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 II Formulation and Evaluation of Nutrition Monitoring Scheme (25)
Learning Unit 1 Formulation of Nutrition Monitoring Plan (25)
Evaluation of Nutrition Monitoring Results in the Second Learning Unit (32)
Thinking about problems (38)
Chapter II Measurement and Evaluation of Human Nutritional Status (39)
Section 1 Physical measurement quality control and immune index judgment (40)
Learning Unit 1 Quality Control of Physical Measurement (40)
Evaluation of Nutrition-related Immune Indexes in Learning Unit 2 (44)
In the second quarter nutritional status and signs of discrimination (53)
Research Unit 1 Comprehensive Evaluation of Population Nutritional Status (53)
Unit 2 Comprehensive Evaluation of Nutritional Status of Special Population (57)
Thinking about problems (64)
Chapter III Nutrition Consultation and Education (65)
Section 1 Food Nutrition and Safety Consultation (66)
Learning Unit 1 Dietary Nutrition Consultation and Guidance for Diabetes (66)
Learning Unit 2 Dietary Nutrition Consultation and Guidance for Hypertension (76)
Learning Unit 3 Gout Diet Nutrition Consultation and Guidance (82)
Learning Unit 4 Evaluation of Functional Food and Nutrient Intake (89)
Unit 5 Dietary Nutrition Consultation and Guidance for People in Special Industries (95)
Section 2 Nutrition and Food Safety Education (102)
Research Unit 1 Nutrition Education Plan Design (102)
Study Unit 2 Evaluation of Nutrition and Food Safety Education (12 1)
Think about the problem (13 1)
Chapter IV Dietary Guidance and Evaluation (133)
Section 1 Special Dietary Guidance (135)
Learning unit 1 Dietary guidance for weight gain (135)
Unit 2 Dietary Guidance for Calcium Deficiency and Osteoporosis (142)
Unit 3 Weight Control and Dietary Guidance (150)
Unit 4 Dietary Guidance for Diabetes (155)
Section II Formulation and Evaluation (160)
Learning Unit 1 Preparation and Evaluation of High Energy Protein Diet (162)
Study Unit 2 Preparation and Evaluation of High Calcium Diet (166)
Unit 3 Preparation and Evaluation of Low Energy Diet (173)
Learning Unit 4 Diet Formulation and Adjustment for Diabetic Patients (177)
Thinking about problems (183)
Chapter V Food Nutrition Evaluation (185)
Analysis and evaluation of nutritional value of 1 section food (186)
Research Unit 1 Formula Design and Evaluation of Single Nutrient Supplement (186)
Study Unit 2 Formula Design and Evaluation of Compound Nutrient Supplement (193)
Section 2 Compilation of Food Nutrition Information (199)
Learning Unit 1 Scientific Literature Retrieval and Abstracts (199)
Learning Unit 2 Functional Propositions and Evaluation Principles (209)
Learning Unit 3 Evidence-based Medicine Evaluation Procedures and Methods (2 15)
Thinking about problems (223)
Chapter VI Community Nutrition Management and Nutrition Intervention (225)
1 nutrition and health information collection and management (226)
Learning Unit 1 Sampling Method (226)
Sample size estimation of learning unit 2 (234)
In the second quarter scheme design and implementation (240)
Research Unit 1 Cross-sectional Research Scheme Design (24 1)
Research Unit 2 Prospective Research Scheme Design (250)
Research Unit 3 Retrospective Research Scheme Design (259)
Study Unit 4 Randomized Controlled Study Scheme Design (264)
In the third quarter, field data analysis and result evaluation (270)
Research Unit 1 Data Analysis and Result Inference of Cross-sectional Study (270)
Study Unit 2 Data Analysis and Result Inference of Prospective Study (283)
Learning Unit 3 Intervention Experiment Design and Effect Evaluation (290)
Thinking about problems (302)
Chapter VII Training and Management (303)
Section 65438 +0 Training (304)
Learning Unit 1 Comprehensive Training Plan for Nutritionists (304)
Unit 2 Training and Teaching Management of Public Dietitians (307)
Learning Unit 3 * * * Compilation of Nutritionist Training Handouts (3 15)
Section II Guidance (3 18)
Learning Unit 1 Teaching Guidance (3 18)
Learning Unit 2 Writing Task Core Content Guidance (325)
Thinking about problems (330)
Refer to (33 1) Chapter 1 Dietary Survey and Evaluation.
Section 1 food intake survey
Questionnaire design of food frequency method for learning unit 1
Study Unit 2 Dietary Survey-Food Frequency Method
Section 2 Calculation and Evaluation of Dietary Nutrient Intake
Calculation of survey data of individual food frequency method in learning unit 1
Unit 2 Calculation of Survey Data by Collective Food Frequency Method
Calculation of quantitative frequency intake of learning unit 3
Section 3 Writing of Investigation Report of Food Frequency Method
Analysis and Evaluation of Learning Unit 1 Dietary Data
Unit 2 Write a survey report about food frequency method.
Think about a problem
Chapter II Measurement and Evaluation of Human Nutritional Status
Section 1 Physical measurement and monitoring of human body
Learning Unit 1 Body Measurement of Pregnant Women
Learning unit 2 monitors the height and weight of teenagers.
Learning Unit 3 Monitoring of Children's Height and Weight
Section 2 Collection and Judgment of Laboratory Indicators
Analysis of Learning Unit 1 Blood Nutrition Related Indicators
Study Unit 2 Analysis of Nutrition-related Indicators in Urine
Study Unit 3 Analysis of Hair Nutrition Index
Section 3 Identification of Symptoms and Signs of Malnutrition
1 evaluation of iodine deficiency in learning unit
Evaluation of selenium deficiency in learning unit 2
Learning Unit 3 Assessment of Fluoride Deficiency
Learning Unit 4 Assessment of Fluoride Excess
Learning Unit 5 Evaluation of Nicotinic Acid Deficiency
Comprehensive evaluation of individual nutritional status in learning unit 6
Reflections on examination questions
Chapter III Nutrition Consultation and Education
Section 1 Consultation on Nutrition and Food Safety Knowledge
Learning Unit 1 Breastfeeding Guidance
Learning Unit 2 Artificial Feeding Guidance
Learning Unit 3 Evaluation of Nutritional Status of Pregnant Women
Evaluation and guidance of nutritional status of middle-aged and elderly people in learning unit 4
Section 2 Nutrition and Food Safety Education
Learn the speaking skills of unit 1.
Study Unit 2 Making of Plane Media Materials for Nutrition Education
Learning Unit 3 Evaluation of Media Education Materials
Think about a problem
Chapter 4 Dietary Guidance and Evaluation
Section 1 Determination of nutritional goals and preparation of recipes
Learning Unit 1 Infant Nutrition Requirement Estimation
Learning unit 2 determination of children's nutritional goals and formulation of recipes
Unit 3 Determination of Nutritional Needs of Pregnant Women and Formulation of Recipes
Learning Unit 4 Determination of Nutritional Objectives and Formulation of Recipes for Lactating Mothers
Section 2 Nutrition Assessment and Diet Adjustment
Learning Unit 1 Evaluation and Adjustment of Children's Dietary Nutrition
Study Unit 2 Nutritional Evaluation and Dietary Adjustment of the Elderly
Think about a problem
Chapter V Food Nutrition Assessment
Section 1 Food Nutrition Evaluation
Learning Unit 1 Inspection and Evaluation of Food Nutrition Labels
Learning Unit 2 Nutritional Supplement Evaluation
Section 2 Analysis of Nutritional Value of Food
Research unit 1 selection of grain fortifier
Learning Unit 2 Food Nutrition Strengthening Carrier
Section III Compilation of Food Nutrition Information
Learning Unit 1 R&D Compilation of Food Nutrition Fortification Materials
Study Unit 2 Strengthening the Compilation of R&D Food Materials
Think about a problem
Chapter VI Community Nutrition Management and Nutrition Intervention
Section 1 Nutrition and Health Information Collection
Learning Unit 1 Information Collection of Food-related Public Health Emergencies
Learning Unit 2 Food Poisoning Event Information Reporting Program
Section 2 Establishment and Management of Nutrition and Health Archives
Learning Unit 1 Establishment of Community Population Nutrition and Health Archives Database
Learning Unit 2 Assessment of Dietary and Health Risk Factors
Section III Design and Implementation of Nutrition Intervention Plan
Learning Unit 1 Selection of Nutrition Intervention Measures
Study Unit 2 Energy Consumption and Fitness Program Formulation of 30-day Exercise Combined with Diet
Learning Unit 3 Formulating Nutrition Intervention Plan and Implementation Plan
Section IV Effect Analysis and Evaluation of Nutrition Intervention Project
Learning unit 1 formative evaluation and process evaluation of nutrition intervention
Evaluation on the effect of nutrition intervention in the second learning unit
Think about a problem
Chapter VII Training and Management
Section 65438 +0 Training
Learning Unit 1 Preparation of Training Plan for Special Public Nutritionists
Unit 2 Teaching and Training of Public Dietitians
Section II Guidance
Learning unit 1 dietitian's public practice guide
Unit 2 Case Teaching Method
Thinking Chapter 1 Diet Survey and Evaluation (1)
Section 1 Food Intake Survey (2)
Study Unit1—— A 24-hour retrospective dietary intake survey (2)
Study Unit 2 Dietary Intake Survey —— 24-hour review combined with dietary history (12)
Study Unit 3 Dietary Intake Survey-Bookkeeping Method (19)
Study Unit 4 Dietary Intake Survey-Weighing and Bookkeeping Methods (24)
Calculation and evaluation of dietary survey results in the second quarter (34)
Learning Unit 1 Analysis and Evaluation of Dietary Structure (34)
Learning Unit 2 Calculation and Evaluation of Dietary Energy Intake (39)
Learning Unit 3 Calculation and Evaluation of Dietary Nutrients (44)
Learning Unit 4 Calculation and Analysis of Dietary Survey Results (47)
Database establishment and result saving of learning unit 5 (5 1)
Learning Unit 6 Writing of Population Dietary Survey Report (56)
Study Unit 7 Application Exercise of Dietary Survey (6 1)
Thinking about problems (63)
Chapter II Measurement and Evaluation of Human Nutritional Status (65)
Section 1 Physical Measurement of Human Body (66)
Learning Unit 1 Standardization of Physical Measurement (66)
The learning unit 2 measures the baby's length, head circumference, chest circumference and weight (72).
Measure the arm circumference and skinfold thickness in the learning unit 3 (76).
In the second quarter, the collection and judgment of laboratory indicators (84)
Learning Unit 1 Collection and Preservation of Urine Samples (24 h Urine Samples) (85)
Learning Unit 2 Collection and Preservation of Feces (89)
Learning Unit 3 Collection and Preservation of Blood Samples (93)
In the third quarter, the identification of symptoms and signs of malnutrition (96)
Learning Unit 1 Protein-Energy Malnutrition Judgment (97)
Learning Unit 2 Judgment of Nutritional Anemia (102)
Learning Unit 3 Judgment and Evaluation of Vitamin A Deficiency (107)
Unit 4 Judgment and Evaluation of Osteomalacia (Vitamin D Deficiency) (11)
Unit 5 Judgment and Evaluation of Children's Rickets (1 15)
Judgment and evaluation of vitamin C deficiency in learning unit 6 (1 19)
Learning Unit 7 Judgment and Evaluation of Vitamin B2 Deficiency (123)
Learning Unit 8 Judgement and Evaluation of Zinc Deficiency (126)
Thinking about problems (132)
Chapter III Nutrition Consultation and Education (133)
Section 1 Consultation on Nutrition and Food Safety (134)
Learning unit 1 food shopping guide (135)
Learning Unit 2 Cooking Nutrition Guidance (140)
Learning Unit 3 Balanced Diet Assessment (144)
Study Unit 4 Evaluation of Dietary Fiber Intake (154)
Learning Unit 5 Healthy Lifestyle Assessment (160)
Learning Unit 6 Physical Activity Level Assessment (167)
Unit 7 Family Food Poisoning and Its Prevention (176)
Section 2 Nutrition Education (186)
Learning Unit 1 Pollution and Deterioration of Household Food and Its Prevention (187)
Learning Unit 2 Answers to Food Hygiene Inspection Questions (196)
Learning Unit 3 Nutrition Education for Weight Control (206)
Unit 4 Nutrition Education of Balanced Diet (2 10)
Unit 5 Writing Popular Science Articles (2 16)
Thinking about problems (228)
The fourth chapter dietary guidance and evaluation (229)
1 Target Design of Nutrition and Food Demand (230)
Learning Unit 1 Design and Determination of Dietary Energy and Nutrition Goals for Preschool Children (23 1)
Learning Unit 2 Target Plan for Nutrition and Food Needs of School-age Children (238)
Unit 3 Teenagers' Food Choice (245)
The second quarter recipe preparation (250)
Learning Unit 1 Compilation of Individual Nutrition Recipes for Children (250)
Learning Unit 2 Kindergarten Cookbook Compilation (259)
Learning Unit 3 Design of School Nutrition Recipes (264)
The learning unit 4 compiles a cookbook for the college students' canteen (270)
The third quarter dietary nutrition evaluation and adjustment (275)
Learning Unit 1 Recipe Matching and Modification (275)
Unit 2 Dietary protein and Fat Regulation (279)
Learning Unit 3 Principle and Evaluation of Dietary protein Complementarity (287)
Study Unit 4 Comprehensive Analysis and Evaluation of Recipes (29 1)
Learning Unit 5 One-week Compilation and Evaluation of Staff Canteen Recipes (297)
Thinking about problems (306)
The fifth chapter food nutrition evaluation (307)
Section 1 Making Food Nutrition Labels (308)
Learning Unit 1 Formulation of Grain Product Analysis Plan (308)
Learning Unit 2 Making Nutrition Labels for Liquid Milk (3 17)
Learn Unit 3: Making Nutrition Labels for Biscuits (325)
Learning Unit 4 Production of Product Description (330)
In the second quarter, the nutritional value analysis of food (336)
Learning Unit 1 Evaluation Method of Food Energy Density and Nutritional Quality Index (336)
Unit 2 Food protein Quality Evaluation (34 1)
Unit 3 Evaluation of Food protein Complementarity (35 1)
Unit 4 Evaluation of Food Carbohydrate-Glycemic Index (355)
Unit 5 Evaluation of Food Fat-Fatty Acid Ratio (36 1)
In the third quarter, food nutrition data editing (368)
Learning Unit 1 Preparation of Product Publicity Materials (368)
Learning Unit 2 Market Demand Survey and Questionnaire Design (377)
Learning unit 3 writes a market survey report (384)
Thinking about problems (390)
Chapter VI Community Nutrition Management and Intervention (393)
Section 1 Collection of Nutrition and Health Information (395)
Compilation of Special Questionnaire for Learning Units 1 (395)
Compilation of Comprehensive Information Questionnaire for Learning Unit 2 (408)
Unit 3 Collection of Basic Community Data (4 16)
The establishment and management of nutrition and health records in the second quarter (423)
Learning Unit 1 Establishing Personal Health Records (423)
Calculation and Analysis of Basic Population Data in Learning Unit 2 (434)
In the third quarter, the design and implementation of nutrition intervention plan (440)
Learning Unit 1 Community Food Nutrition Intervention Program Design (44 1)
Learning Unit 2 Exercise Scheme Design and Exercise Energy Consumption Guidance for Ordinary People (45 1)
Thinking about problems (460)
appendix
Appendix 1 Classification of Processed Foods (46 1)
Appendix 2 Energy and protein's RNIs and Fat Energy Supply Ratio (475)
Appendix 3 RNIs or AIs(476) of Constant and Trace Elements
Appendix 4 RNIs or AIs(477) of fat-soluble and water-soluble vitamins
Appendix 5 Examples of Personal and Family Health Records (478)
References (480)