Basic knowledge and skills generally include professional ethics, medical foundation, nutrition foundation, population nutrition foundation, food nutrition and food processing foundation, food hygiene foundation, dietary nutrition guidance and disease prevention, nutrition education and community nutrition management foundation, and relevant laws and regulations; Skills generally include dietary survey and evaluation, determination and evaluation of human nutritional status, nutrition consultation and education, dietary guidance and evaluation, recipe preparation, food nutritional evaluation, community nutrition management and intervention, etc.
1. Certification object: nutritionists have a wide range of certification objects, including food processing and health departments, hospitals, hotels, restaurants, tourism, community health centers, government agencies, enterprises, schools, medical and health institutions, planning departments, beauty salons, food and food health companies, and people who are interested in consulting, guiding, evaluating, managing and publicizing mass nutrition.
2. Application conditions (one of the following conditions):
-Public dietitian (level 4)
(1) Obtain the graduation certificate of this major or related major in secondary vocational schools (including secondary vocational schools, vocational high schools and technical schools), and reach the required standard hours after formal training in this vocational level 4.
(2) Engaged in the professional or related professional work for more than 3 years, and reached the standard class hours stipulated in the formal training of the vocational level 4.
-Public dietitian (level 3)
(1) Obtained a diploma from a junior college or above (including a senior technical school) in this major or related major, and reached the required standard hours after three-level formal training in this major.
(2) Obtain the graduation certificate of this major or related major in secondary vocational schools (including secondary vocational schools, vocational high schools and technical schools), have worked continuously for more than 3 years (including 3 years), and have reached the required standard hours after the formal training of this vocational level 3.
(3) Having been engaged in this occupation for more than 2 years (including 2 years) after obtaining the intermediate vocational qualification certificate of this occupation or related occupations.
(4) Obtaining the qualification of junior professional and technical positions in this major or related majors, and reaching the required number of hours after the three-level formal training of this major.
(2) What courses should nutritionists take?
The contents studied by public nutritionists mainly include: basic nutrition, clinical nutrition, basic theory of traditional Chinese medicine, dietary supplement theory of traditional Chinese medicine, nutritional evaluation right of traditional Chinese medicine, food hygiene, nutrition of special population, nutritional value of various foods, nutrition special education, application of nutrition calculation software, employment and entrepreneurship guidance of nutritionists, physical and simple biochemical detection methods of food, etc. Focus on learning and mastering the contents and skills of selecting dishes, preparing recipes, basic cooking, nutrition and so on.
⑶ What courses do nutritionists need to study?
The application conditions for the training and research of "nutrition and health care division" in the Ministry of Personnel are: employees in hospitals, schools, institutions, hotels, medical and health care institutions, food and health care products production and sales institutions, and other personnel who have engaged in or intend to engage in nutrition and health care occupations. "Nutrition and health care division" is divided into three levels: junior, middle and senior. The primary requirement is technical secondary school education or engaged in nutrition and health care professional work 1 year or above; Intermediate level requires college degree or above or engaged in nutrition and health care for more than 3 years; Senior requires bachelor degree or above or engaged in nutrition and health care for more than 5 years.
It is reported that the registration for the training examination of this research has started, and those who pass the examination with excellent results will be awarded the national qualification certificate for nutrition and health care professionals. The national unified examination time of "Nutrition and Health Care Teacher" is March, June, September and 65438+February every year.
Training time
Class hours, face-to-face teaching time, academic system
Whole life nutrition disease nutrition food technology amateur class full-time class
Junior nutritionist 72 hours 10 days and 9 days 1 day and one month 10 days.
Intermediate nutritionist 88 hours 12 days, 9 days, 3 days and 2 months 12 days.
Senior nutritionist 104 hours 14 days, 9 days, 3 days, 2 days and 2 months 14 days.
The above does not include training courses, and training courses will be added if necessary.
course
Junior nutritionist, intermediate nutritionist and senior food enterprise nutritionist.
Life nutrition 1. Basic nutrition knowledge 1. Basic nutrition knowledge 1. Basic nutrition knowledge
2. Different people's nutrition. Different people's nutrition. Nutrition of different groups of people
3. Energy and sports nutrition. Energy and sports nutrition. Energy and sports nutrition
4. Nutrition. Nutrition nutrition. Nutrition nutrition
5. Disease nutrition. Disease nutrition. Disease nutrition
Disease nutrition. Traditional Chinese medicine nutrition. Traditional Chinese medicine nutrition
7. Clinical Nutrition
Food technology. Food Safety and Poisoning Prevention
9. Food technology and quality management
Review the exam and unify the examination papers.
After-class visit testing institutions
Personal summary graduation, marking, visa, summary meeting, certificate issuance and graduation.
What is the course content of ACI dietitian?
You can learn about the exam outline:
Digestion and absorption of food by human body
Nutrition and food
Nutrition of specific population
Nutrition and nutrition-related diseases
Foodborne diseases and food poisoning
5] What courses should nutritionists take?
Assistant nutritionist training course content
1, basic knowledge of nutrition
2. Physiological functions of human body structure and digestive system;
3. Nutritional value and health care function of various foods;
4, the principle of diet, diet should be taboo;
5, dietary nutrition balance guide, scientific cooking methods
7. Design and calculation method of nutritional catering.
8. Application of the software platform of expert consultation system for nutrition catering.
9. Physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, teenagers and the elderly.
10, health care products related knowledge
Course content of intermediate nutritionist: (Compared with the assistant level, the theory of traditional Chinese medicine, the theory of medicinal diet and the theory of food collocation have been added. For details, please refer to the website admissions brochure)
1, basic knowledge of nutrition
2. Physiological functions of human body structure and digestive system;
3. Nutritional value and health care function of various foods;
4. Basic knowledge of TCM and TCM health preservation (increase)
5, the principle of scientific catering, diet should be taboo;
6, dietary nutrition balance guide, scientific cooking methods
8. Common methods and recipes of medicated diet and dietotherapy (increase)
9. Design and calculation method of nutritional catering
10, application of the software platform of expert consultation system for nutrition catering.
1 1. How to choose and store food scientifically?
12, taboo principle and examples;
13. Physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, adolescents and the elderly.
14, special environment and occupational population nutrition;
15, health care products related knowledge
Senior nutritionist course content:
1, TCM nutrition evaluation;
2. Comprehensive nutritional evaluation
3. Formulate nutrition recipes;
4, high-end banquet nutrition recipes
5. Dialectics of the Eight Basic Principles of TCM Four Diagnostics Participation;
6, Chinese medicine diet tonic, Chinese medicine diet feeding rules
7, Chinese medicine health food and recipes;
8, a variety of Chinese medicine health principles, diet, recipes recommended.
9. Dietotherapy and health care methods in different seasons and health care measures to prevent diseases.
10, dietary supplements and examples of various deficiency syndromes
?
Practical nutrition catering calculation and practical platform
1 1, the nutritional efficacy of various common foods;
Prevent food pollution and poisoning.
13, selected health food and dietotherapy recipes for strengthening body and prolonging life;
14, physiological characteristics of patients with common diseases related to diet
15, points and methods of nutritional care for common patients;
16, menopause and other sub-health nutrition and health care for middle-aged and elderly people
17, special environment and nutrition of special occupational population;
18, knowledge of common health care products and how to choose health care products.
[6] Major courses for senior nutritionists
Fundamentals of TCM, Anatomy and Physiology, Prescription of TCM, Pathology, Pharmacology, Basic Nutrition, Western Medicine, Surgery of Western Medicine, Food Microbiology, Food Toxicology, Food Hygiene, Cooking Basis, Clinical Nutrition, Chinese Medicine and Diet, Hygiene Regulations and Supervision, etc.
(7) What is the training goal of dietitian course?
A: Course contents: medical foundation, nutrition foundation, food hygiene, food nutrition and food processing foundation, population nutrition foundation, dietary investigation and evaluation, dietary guidance and evaluation, determination and evaluation of human nutritional status, food nutrition evaluation, nutritional consultation and education, and community nutrition management and intervention. Training objectives: ◆ Master personalized nutrition and health management, compile recipes and recipes according to different nutritional needs and combined with food nutritional components, enjoy a healthy diet, stay away from nutritional diseases and live a healthy and happy life. Correct understanding of individual nutritional needs, nutritional evaluation and selection of food and health food, and reduction or acquisition of various nutritional diseases through reasonable dietary conditioning. ◆ Eat beauty and health through reasonable diet and health management. Can give full play to the role of professional nutrition guidance in nutrition guidance, provide nutrition consultation and diet education for people with different ages, different physiological conditions or common chronic diseases such as obesity, diabetes, hypertension and hyperlipidemia, and make contributions to the health of the whole people. Related reading: 20 13 national public * * * nutritionist exam results query summary 20 13 provincial public * * * nutritionist exam registration time summary public * * * nutritionist free question bank: chapter exercises daily exercises actual combat exercises wrong questions exercises forecast questions real questions course counseling: in order to facilitate the majority of students to fully prepare for the exam, "20 13 public * *. Public * * * nutritionist online class free audition service content Online registration and evidence collection+employment package Click audition career planning+intensive class+punch card class+integral class+employment ability promotion discount registration entrance >> Double certificate guaranteed package Click audition intensive class+punch card class+instruction class boutique class package Click audition intensive class+punch card class pro-exam package Click audition punch card class+instruction class.
What are the main contents of the dietitian training class?
Shi Gaoyang Shendong
Lecture 1: "Introduction to Food and Nutrition"
Similarities and differences among 1, "food support" and "nutrition"
2. Determination of personalized nutrients
3. Personalized key nutritional issues
4. Effects of nutrients on health
The second lecture: the harm of nutritional imbalance
1, the misunderstanding of "malnutrition"
2. The primary problem and adjustment focus of "eating problem"
3. Relationship between current health problems and "feeding"
4. Nutritional balance analysis
Lecture 3: "Know yourself and yourself" and human needs
1, know your body and health.
2. Know that your dietary needs vary from person to person.
3. Determination of individualized nutrition goals
4. Analyze your current dietary characteristics.
The fourth lecture: "knowing people and being good at their duties" and the analysis of food nutritional value
1, cereal is the basic diet.
2. Beans are precious resources
3. Miscellaneous beans are precious coarse grains
4. The value of vegetables and fruits
5. Analysis of dried fruits and nuts
6, the analysis of animal food
7. Analysis of oil, salt, wine, tea and sugar drinks
Lecture 5: Ten Principles of Food and Nutrition
1, the food is diverse, mainly cereals, and the thickness is matched.
2. Eat more vegetables, fruits and potatoes.
3. Eat milk, soybean or its products every day.
4. Eat proper amount of fish, poultry, eggs and lean meat.
5. Reduce the consumption of edible oil and have a light and salt-free diet.
6. Eat too much, exercise every day and keep a healthy weight.
7. The distribution of three meals should be reasonable, and snacks should be appropriate.
8. Drink plenty of water every day and choose drinks reasonably.
9, such as drinking should be * * *
10, eat fresh and healthy food
Lecture 6: Establish your own food and nutrition goals.
1, determine your own "feeding" plan.
2. Analyze the differences of "old self"
Step-by-step exercises and methods
4, the current focus and steps
Lecture 7: Physical illness and "food support"
1. Dietary influencing factors of the above diseases
2. "Feeding" plan for the above diseases.
3. Formulate the principle of "feeding" for specific health problems.
4. "Food" for specific health problems should be avoided.
5. Misunderstanding of food and nutrition.
Lecture 8: Talking about People and "Food Support"
1, the health needs of the population
2. "Feeding" programs for specific groups of people.
3. Formulation of the principle of "food support"
4. Misunderstanding of food and nutrition.
Lecture 9: Feeding tools
1, use "food composition table"
2. the application of 2.DIRs
3. The use of "thirteen food support cards"
4. Family improvement and matters needing attention in social occasions
Lecture 10: Cooking and Nutrition
1, the effect of cooking on nutrients
2. Analysis of recommended cooking methods
3. Suggested methods to avoid and food analysis.
4. Analysis of personalized cooking methods
Lecture 11: Food Safety
1, bacterial food poisoning
2, toxic animal and plant poisoning
3. Chemical food poisoning
4. Treatment of food poisoning
The twelfth lecture, practical operation
1. Identify the nutritional value of food
2. Determine the amount of self-demand.
3. Strengthen the principle of self-feeding.
4. Improvement of cooking methods
Levies: What is the course content of male nutritionists?
Basic knowledge and skills generally include professional ethics, medical foundation, nutrition foundation, population nutrition foundation, food nutrition and food processing foundation, food hygiene foundation, dietary nutrition guidance and disease prevention, nutrition education and community nutrition management foundation, and relevant laws and regulations; Skills generally include dietary survey and evaluation, determination and evaluation of human nutritional status, nutrition consultation and education, dietary guidance and evaluation, recipe preparation, food nutritional evaluation, community nutrition management and intervention, etc.
⑽ What courses should nutritionists take?
Assistant nutritionist training course content 1, basic knowledge of nutrition 2, human body structure and physiological function of digestive system; 3. Nutritional value and health care function of various foods; 4, the principle of diet, diet should be taboo; 5. Guidelines for dietary nutrition balance, scientific cooking methods 7. Design and calculation methods of nutritional catering 8. Application of software platform of expert consultation system for nutritional catering. 9. Physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, teenagers and the elderly. 10, knowledge of health care products Intermediate nutritionist course content: (Compared with the assistant level, the theory of traditional Chinese medicine, medicinal diet and food collocation are added, see the website enrollment brochure for details) 1, basic knowledge of nutrition 2, human body structure and physiological function of digestive system; 3. Nutritional value and health care function of various foods; 4. Basic knowledge of TCM and TCM health preservation (increase) 5 points. Scientific catering principle, catering taboo; 6. Guidelines for dietary nutrition balance and scientific cooking methods 8. Commonly used methods and recipes for medicated diet and dietotherapy (increase) 9. Design and calculation methods of nutritional catering 10. Application of software platform of expert consultation system for nutritional catering. 1 1, How to choose food scientifically and how to store food 12, principles and examples of taboo; 13. Physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, adolescents and the elderly. 14, special environment and occupational population nutrition; 15, senior nutritionist course content of health care products: 1, nutritional evaluation of traditional Chinese medicine; 2. Comprehensive nutritional assessment. Formulating nutrition recipes; 4. Senior banquet nutrition recipes 5. Four diagnostic methods of traditional Chinese medicine participate in eight dialectical principles; 6, Chinese medicine diet tonic, Chinese medicine diet and nutrition law 7, Chinese medicine health food and recipes; 8. Principles of TCM health care, dietotherapy methods and recipes for various constitutions are recommended. Dietetic health care methods and health care measures to prevent diseases in different seasons 10. What are the rules and examples of dietary supplements for various deficiency syndromes? Practical nutrition catering calculation and practical platform 1 1, nutritional efficacy of various common foods; 12, prevention of food pollution and poisoning 13, selection of health food for strengthening body and prolonging life and diet recipes; 14, physiological characteristics of patients with common diseases related to diet 15, key points and methods of nutritional care for common patients; 16, nutrition and health care of sub-healthy middle-aged and elderly people such as menopause 17, nutrition of special environment and special occupation population; 18, knowledge of common health care products and how to choose health care products.