How is the dietitian exam? What do you need to learn?

What is the Dietitian Exam? What knowledge is required? The content of the dietitian exam and the knowledge you need to master have been sorted out below, so let's take a look if you are interested!

Professional Ethics (objective questions), "Theoretical Knowledge" (objective questions), "Professional Skills" (subjective questions); The national vocational qualification appraisal assessment is divided into three parts: professional ethics, theoretical knowledge and professional skills examination, of which the question type of the professional ethics and theoretical knowledge examination is multiple-choice questions, and the question cards are used to answer.

The professional skills test questions are comprehensively applied and answered with paper and pencil. The exam is based on a 100-point system, with a passing score of 60. Among them, the second-level public nutritionist must also conduct a comprehensive review.

The basic knowledge assessment content is: medical foundation, nutrition foundation, population nutrition, food nutrition and food processing foundation, food hygiene foundation, dietary guidance and disease prevention; The format of the exam is true/false, multiple-choice and multiple-choice questions.

The content of the skills and knowledge assessment includes: dietary investigation and evaluation, human nutrition status measurement and evaluation, nutrition counseling and education, dietary guidance and evaluation, food nutrition evaluation, community nutrition management and intervention; The test format is calculation questions, short-answer questions, and case analysis questions.

1. Fundamentals of Nutrition: Introduction to Nutrition, Extensive Nutrition of Various Nutrients, Nutrition and Value of Various Foods;

2. Medical foundation: introduction to nutrition, anatomical basis, digestion and absorption of food in the human body;

3. Nutrition of various populations: nutrition of people at specific physiological stages, physiological characteristics of different populations, exercise prescriptions, and dietary pagodas;

4. Food nutrition evaluation: nutritional value analysis, nutritional information, label interpretation and production of a pre-packaged food label and nutrition label;

5. Investigation and evaluation of nutrition in Duanju: dietary investigation and evaluation, evaluation of physical nutritional status, laboratory procedures and evaluation;

6. Health food and food safety: cooking and processing and health food, traditional Chinese medicine and nutrition, hygienic requirements of various foods, food contamination, poisoning and its prevention and management.

7. Skills and practice: preparation of recipe evaluation, calculation of food and nutrient intake for standard people, nutrition counseling and education, community nutrition management and nutrition intervention;

Public dietitians need to learn the content of two books, one is theoretical knowledge, and the other is practical skills, involving medical foundation, nutrition foundation, various food nutrition and dietary structure and other knowledge, mainly memorization content, the difficulty of the exam is not great.

(1) Theoretical knowledge

Medical basis (human anatomical and physiological basis, food digestion and absorption, physiological characteristics of different populations);

Fundamentals of Nutrition (Introduction to Nutrition, Energy and Macronutrients, Minerals, Vitamins, Water and Celery Fibre);

Population nutrition basis (including pregnant women's nutrition, nursing mother nutrition, infant nutrition, infant nutrition, preschool child nutrition, school-age children and young people's coarse nutrition, and elderly nutrition);

Fundamentals of food nutrition and food processing (including the nutritional value of plant foods, the nutritional value of animal foods, the nutritional value of condiments and other foods, nutritional fortification and health foods, and common food preservation and processing technologies);

Fundamentals of food hygiene (including food contamination and its prevention, hygienic requirements for various types of food, food poisoning and its prevention and management);

Dietary nutrition guidance and disease prevention (including dietary nutrition guidance and management, application of dietary nutrient reference intakes, dietary structure and dietary guidelines, dietary and nutrient deficiency disease prevention, dietary nutrition and chronic disease prevention);

Fundamentals of nutrition education and community nutrition management.

(2) Operational skills and knowledge

Measurement and evaluation of human nutritional status (including physical measurements, collection and judgment of laboratory indicators, and identification of symptoms and signs of malnutrition);

Nutrition counseling and education (including nutrition and food safety knowledge consultation, nutrition education);

Dietary guidance and evaluation: food nutrition evaluation; community nutrition management and nutrition interventions, among others.

The dietitian exam is not difficult, and candidates who review carefully can generally pass the exam, but they cannot apply for the exam directly by themselves, and must use a qualified training institution or school to assist in registration.

The training objects of the examination are mainly: kindergarten health care doctors, school doctors, medical staff of medical institutions and community health stations, collective canteens, fitness center coaches, nutrition personnel of food and health products enterprises, food inspection and supervision personnel, and personnel who are ready to engage in their professions in enterprises and institutions.

The main contents of the study include: dietitian basics, medical basics, population nutrition basics, food hygiene basics, nutrition consultation and education, food nutrition evaluation, dietary nutrition guidance and disease prevention, human nutrition status measurement and evaluation, community nutrition management and intervention, etc. Focus on learning and mastering content and skills such as food selection, recipe preparation, basic cooking, nutrition, etc.

How to take the dietitian certificate? Let's take a look.

Application process for dietitian:

1. Pay attention to local exam information;

2. Understand the content of the examination, the dietitian certificate test theory and professional two categories, the theoretical knowledge is mainly written test, and the professional ability knowledge is mainly the actual operation on site;

3. Judge whether you meet the application conditions;

4. Log in to register for the exam, complete personal information and transmission;

5. Online registration is successful;

6. Take the exam and issue a certificate after passing.

Conditions for the Dietitian Exam:

1. The requirement of working years is to continuously engage in the profession for more than 1 year;

2. The educational requirements are technical secondary school or above;

3. It is necessary to reach the required standard number of hours of formal training and obtain a certificate of completion.

Job classification

Dietitians are divided into clinical dietitians, food nutritionists, sports dietitians, catering dietitians, medicinal dietitians, etc.

1. Clinical dietitian.

Mainly engaged in disease-related nutrition diagnosis and treatment in hospitals, conducting business risk screening, nutritional status assessment and nutritional diagnosis for outpatients and inpatients, and formulating individualized dietary, enteral and parenteral nutrition programs according to patients' conditions.

2. Food nutritionist.

He mainly works in food companies, and is mainly responsible for food-related nutrition work such as food development.

3. Sports nutritionist.

It is mainly a nutritionist, professional athlete or sports enthusiast who provides nutritional guidance for sports personnel, and their exercise volume is relatively large compared to ordinary people, and their nutritional needs are quite different from ordinary people.

4. Catering nutritionist.

Mainly engaged in catering-related nutrition work, such as nutrition catering program, nutrition recipe development, nutrition catering staff training, catering service personnel training, etc.

5. Medicinal dietitian.

It mainly serves food and pharmaceutical companies, market associations and foodservice providers.

The above is today's sharing, I hope it can help everyone.

1. If I am not a related major, and I am not engaged in related medicine, food, health care products and other related work (i.e., experience), it is recommended to take the assistant level. There is no restriction on majors, technical secondary school, technical school, high school or above (including students).

2. Not a related major, but after professional job training, engaged in medicine, medicine, nutrition, health care, food processing, preschool education, baby care, hotel management, health care products, food marketing or management professionals for more than 2 years. Certified by the unit. Intermediate level can be taken.

3. Personnel who are not related majors, but have technical secondary school equivalent or above, have been trained in professional positions, and have been engaged in medical treatment, nutrition, health care, preschool education, catering, health care product marketing and management for more than 5 years, and have been certified by the unit. You can take the advanced test.