(Contributed by Changsha Hanmeng Education)

The purpose of this review is to deepen students' understanding of the dietitian exam and master the knowledge points of the dietitian exam.

General comments:

1, the difficulty of the second-level nutritionist examination is moderate, the examination scope is closely related to the teaching materials, and the examination knowledge points are close to life.

2. There is a great duplication between this test center and the real test center over the years.

3. The students who participated in the training and carefully reviewed the review materials all said that the exam was relatively easy and the questions were not "unexpected".

The exam questions are as follows

First, comprehensive application questions:

1, how to reduce the loss of nutrients during cooking?

2. Briefly describe the significance and function of nutritional supplements.

The short answer is very simple,

The question * 1 is one of the real questions in the exam on May 17, 2009, and it is a common exercise in the review materials of our unit.

* These two questions are the assessment of common sense of life, which is very practical. Even people who don't have a special systematic study can answer one or two points completely, so students can't get high marks on this question, but there is no possibility of not getting points.

Second, the problem of recipe compilation

Pregnant woman, civil servant, 28 years old, 27 weeks pregnant, 4 125px in height, 55Kg before pregnancy and 60Kg now. Please design a daily diet for this pregnant woman according to the steps provided, and make a nutritional evaluation of the diet.

Recipe preparation steps: (1) Determine the full-day energy and macro recommended dietary supply.

(2) Determine the number and proportion of meals.

(3) designing daily recipes

(4) Nutritional evaluation of protein and calcium supply level of the day's diet.

* This is an example of practical teaching material (the first edition of practical operation level II P 184), which was evaluated on May 17, 2009. The way of asking questions is more specific and slightly different than May 17, 2009, but the ideas and methods of solving problems are completely the same.

*? It takes about 1 hour to answer this question according to the textbook method. If you don't use what you have learned flexibly, it will be difficult to complete all the exam questions within the specified time.

* This question specifies the steps of recipe preparation. In the past, many exams clearly stipulated the preparation method of recipes. For example, there are no strict problem-solving rules for "preparing a cookbook for college students", and the cookbook design can be complex or simple, which can not well reflect the students' mastery of the contents of cookbook design, and the scoring standard is also controversial.

* This type of problem solving method is relatively simple, but if you need to deal with a large amount of data, you need to be very careful to calculate the data correctly.

Third, the application of calculation problems

Total population of Furong community 1000. A nutrition research team of a university investigated the food consumption of all the people in this community in the past month. In the past 1 month, the consumption of legumes in this community was: 300 people ate once a day, 500 people ate once a week, 100 people ate once a month, and 100 people did not eat. Answer the following questions based on the above information:

(1) According to your judgment, what method was used in this dietary survey?

(2) Please calculate the consumption rate of beans.

(3) Please calculate the average consumption frequency of bean food consumers.

(4) According to the research needs, it is necessary to make a preliminary investigation and analysis on the food intake of residents on each floor of the community dietary pagoda in the past month. Please design an appropriate dietary questionnaire.

* Dietary survey is one of the professional skills that nutritionists must master, but it belongs to the unpopular testing center.

* In real life, students lack the opportunity of dietary survey, and the theory cannot be revived in practice, which leads to learning boring theories.

Fourth, analyze the fill-in-the-blank questions

Analyze the spaces with serial numbers in the table below.

Pay attention to mastering basic knowledge such as minerals and vitamins.

This is a routine and very important routine nutrient examination of calcium, iron, zinc and iodine.

Five, five case analysis questions

There are five people in the Li family. One day this summer, my parents, my wife and my 10-year-old son developed fever, nausea and other symptoms 2-3 hours after dinner, and his son also developed severe jet vomiting. The vomit has a yellow substance. It seems that blood can still be seen, but Li is not sick. It is understood that the staple food of Li's dinner is fried potatoes, lean meat, winter melon soup and preserved eggs. Li recalled that he thought preserved eggs seemed to have a strange taste, so he didn't eat them. After taking antibiotics, rehydration and other treatments, 65438 people recovered and were discharged within 0 ~ 2 days. Try to answer the following questions:

What food poisoning happened in this family?

(2) What are the characteristics of food poisoning?

(3) How to prevent this kind of food poisoning.

* Food poisoning questions, food elements and nutrient deficiencies are required questions in every exam.

* The relevant knowledge points of this question have been tested for more than 5 times in the real questions over the years. Chapter 8 of the textbook (the second edition of basic knowledge) is discussed in detail, so don't make too many comments.

Combined with this exam, the questions of the public dietitian exam are summarized as follows.