What are the training contents of public nutritionist skills?

According to the scope of business activities, work content and professional characteristics of public nutritionists, the learning content of public nutritionists includes two parts: basic knowledge and skills. The basic knowledge part of the course includes basic nutrition, clinical nutrition, food hygiene, nutritional value of food, phytochemicals, food contamination and prevention, food toxicity prevention, basic theory of traditional Chinese medicine nutrition, traditional Chinese medicine diet supplementation rules, Chinese residents' dietary pagoda, nutrition for special populations, nutritious food, etc. The skills part includes 12 skill courses, including traditional Chinese medicine nutrition evaluation, modern nutrition nutrition evaluation, formulation of nutritional recipes, preparation of nutritious meals, individual and group counseling skills and methods, guidance methods, health management, application of modern office equipment, professional ethics, common knowledge of laws and regulations, and employment and entrepreneurship guidance. Skills classes are specific applications of basic knowledge courses; Fixed-post skills include teachers, consultants of enterprises and institutions, private nutrition consultants, schools, kindergartens, community public nutritionists, international public nutritionists, etc., while mastering public knowledge and skills, it is necessary to master specific job skills.

Food selection, nutritional value of food, nutritionally fortified food, dietary supplement, identification and prevention of food contamination, hygienic requirements of various types of food, recipe preparation, recipe preparation for special populations, nutrition review, determination of nutritional status, nutrition education, relationship between dietary behavior and health, popular science creation and application.

The application conditions for the training and certification of "nutrition and health care specialists" of the Ministry of Personnel are: employees of hospitals, schools, institutions, hotels, catering, medical and health, food and health care product production and sales institutions, and those who are suspected of engaging in or are interested in engaging in nutrition and health care professions. There are three levels of "nutrition and health care practitioners" in junior high school, intermediate and high school.

Primary requirements: technical secondary school degree or above, or more than 1 year of professional work in nutrition and health care; Intermediate level: college degree or above or more than 3 years of professional work in nutrition and health care; Senior requires a bachelor's degree or above or more than 5 years of experience in nutritional celery socks health care.

It is reported that the registration for the training examination of the examination has begun, and those who pass the examination and have excellent results will be able to obtain the national "Nutrition and Health Specialist Professional Talent Qualification Certificate". The national examination for "Nutrition and Health Nursery" is held in March, June, September and December every year.

Training hours. Level hours, face-to-face hours, and duration of study.

Total Life Nutrition Disease Nutrition Food Technology Part-time Class.

Junior dietitian: 72 hours, 10 days, 9 days, 1 day, 1 day, 10 days a month.

Intermediate dietitian: 88 hours, 12 days, 9 days, 3 days, two months, 12 days.

Senior dietitian: 104 hours, 14 days, 9 days, 3 days, 2 days, two months, 14 days.

The above does not include practical training courses, and practical training courses are added if necessary.

The course is set with hail.

Level: Junior Dietitian, Intermediate Dietitian, Senior Food Enterprise Dietitian.

Life Nutrition 1Basic Nutrition Knowledge 1Basic Nutrition Knowledge 1Basic nutrition knowledge.

2.Nutrition for different populations2Nutrition for different populations2Nutrition for different populations.

3.Energy & Sports Nutrition 3Energy & Sports Nutrition 3Energy & Sports Nutrition.

4.Nutritional Dietetics 4Nutritional Dietetics 4Nutritional dietetics.

5.Disease Nutrition 5Disease Nutrition 5Disease Nutrition.

Disease Nutrition 6TCM Nutrition 6TCM Nutrition.

7.Clinical Nutrition.

Food Technology 8Food safety and poisoning prevention.

9.Food Process and Quality Management Management.

Assessment review exams, unified test papers.

Extracurricular visits to testing institutions.

Completion of personal summary, grading, visa, summary meeting, issuance of certificates, and completion.

The training objects of the public dietitian qualification examination are mainly kindergarten health 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 of enterprises and institutions who are ready to engage in their professions.

Learning content: The main contents of public dietitians are: basic nutrition, clinical nutrition, basic theories of traditional Chinese medicine, theory of dietary supplementation of traditional Chinese medicine, nutrition evaluation of traditional Chinese medicine, food hygiene, nutrition of special populations, nutritional value of various foods, special education on nutrition, application of nutrition calculation software, employment and entrepreneurship guidance of dietitians, physical and simple biochemical testing methods of food, etc. Focus on learning and mastering content and skills such as food selection, recipe preparation, basic cooking, nutrition, etc.

Those who pass the examination will be awarded the National Vocational Qualification Certificate for Public Nutritionists.

Hello! You can go to Super Vocational Education to find out! The registration of dietitians does not support candidates to register for the exam directly in the form of individuals, so dietitians are not allowed to study the exam on their own, and if they want to obtain a dietitian certificate, they must register with the training institution and take the exam at a specified time.

1) College degree or above; (2) College degree or above students in related majors; (3) Hold a certificate in education, medicine, nutrition or related skills. Exams are held in April, June, September, and December, and can be taken all year round!

Characteristics and functions of nutrients: preparation of nutrients, evaluation of meals, adjustment, preparation of recipes, and related food hygiene.

The professional textbooks of dietitians for national vocational qualification training include medical foundation, nutrition foundation, food nutrition, population basic nutrition, nutrition and disease, food hygiene and management, nutrition consultation, nutrition education, nutrition recipe design, clinical nutrition and disease, health care work and assessment, psychology and health, beauty and nutrition, exercise and nutrition, etc.

Students will learn the basics of nutrition, medicine, population nutrition, food nutrition and food processing, food hygiene, food hygiene, nutrition guidance and disease prevention, nutrition investigation, consultation, education, management, intervention, etc.

1. Modern nutrition: medical foundation, nutrition foundation, population nutrition basis (pregnant women, nursing mothers, infants, young children, preschool children, school-age children and adolescents, menopause, the elderly, etc.), dietary nutrition guidance and disease prevention, disease nutrition.

2. Traditional Chinese medicine part: the foundation of traditional Chinese medicine (five elements, yin and yang, Tibetan elephants, qi and blood meridians), traditional Chinese medicine constitution, traditional Chinese medicine diet and medicinal diet.

3. Vocational skills: measurement and evaluation of human nutritional status, nutrition consultation and education (nutrition and food safety education), food nutrition and food processing basics, dietary investigation and evaluation, nutritional evaluation of food, dietary guidance and evaluation (recipe preparation, evaluation and adjustment), dietary guidance and evaluation (recipe preparation, evaluation and adjustment), nutritional catering, cooking nutrition practice, community nutrition management and intervention.

4. Featured simulation cases: sleep, constipation, fatigue, stress, immunity, anorexia in children, menstrual irregularities and other nutritional conditioning.

This is what we learn in school, if you are interested, you can play **. 0451-88002288