Introduction:
According to the different characteristics and requirements of diners, the basic knowledge of nutrition is used to prepare catering products suitable for different groups of people and with reasonable nutritional needs.
Technical level:
There are five levels of this profession, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1).
Application conditions:
There are five levels of this profession, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1).
Application conditions:
First, the primary (with one of the following conditions)
(a) to complete the standard hours stipulated in the primary formal training of this occupation, and obtain the graduation (completion) certificate.
(two) engaged in this occupation for more than 2 years.
Second, intermediate (with one of the following conditions) Bu) After obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously, and has reached the standard hours stipulated in the formal training of this occupation intermediate, and has obtained the graduation (completion) certificate.
(2) Having worked in this occupation for more than 5 years after obtaining the primary vocational qualification certificate of this occupation.
(3) Obtaining a vocational graduation certificate from a secondary vocational school or above recognized by the administrative department of labor and social security for the purpose of cultivating intermediate skills.
Three. Advanced (one of the following conditions)
(a) after obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has reached the standard hours stipulated in the formal training of this occupation, and has obtained the graduation (completion) certificate.
(2) Having worked in this occupation for more than 7 years after obtaining the intermediate vocational qualification certificate of this occupation.
(3) College graduates who have obtained the intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years.
(four) to obtain a vocational graduation certificate from a senior technical school or a vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills.
4. Technician (one of the following conditions)
(a) after obtaining the senior vocational qualification certificate, he has been engaged in this occupation for more than 5 years continuously, and has been trained by this professional technician to reach the required standard hours, and has obtained the graduation (completion) certificate.
(2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate.
(three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years.
Five, senior technician (with one of the following conditions)
(a) after obtaining the professional qualification certificate of the professional technician, he has been engaged in the professional work for more than 3 years continuously, reached the standard hours stipulated by the formal vocational training of the professional senior technician, and obtained the graduation (completion) certificate.
(two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years.
Authentication object:
A person who is engaged in or ready to engage in this profession.
Learning Contents and Teaching Methods of Public Dietitians
According to the business scope, work content and professional characteristics of public nutritionists, the learning content of public nutritionists includes two parts: basic knowledge and skills; Some basic knowledge courses include basic nutrition, clinical nutrition, food hygiene, nutritional value of food, phytochemicals, food pollution and prevention, prevention of food poisoning, basic theory of TCM nutrition, dietary supplement rules of TCM, China residents' dietary pagoda, special population nutrition and nutritious food.
The skill part includes twelve skill courses, including TCM nutrition evaluation, modern nutrition evaluation, nutrition recipe formulation, nutrition meal preparation, individual and group consultation skills and methods, guidance methods, health management, modern office equipment application, professional ethics, common sense of laws and regulations, and employment and entrepreneurship guidance. Skills course is the concrete application of basic knowledge course;
Job setting skills include teachers, consultants of enterprises and institutions, private nutrition consultants, public nutritionists in schools and kindergartens, and international public nutritionists. While mastering public knowledge and skills, we should also master specific job skills.
The study of public nutritionists is divided into three stages: online self-study guidance-100 class hours. After registration, you will get the teaching materials to take self-study notes and complete your homework when you complete the self-study class online; Face-to-face teaching-100 class, learn the professional knowledge and methods of expert group consultation and guidance, and pass the examination to obtain qualifications; Practice-expert teaching, one-on-one consultation and group consultation;
Dietitian teaching review outline
The first part summarizes the outline requirements of nutrition teaching content.
Chapter I Nutrients
Section 1 Carbohydrate
Understand the basic physical and chemical characteristics and classification of carbohydrates, and master their nutritional significance, food sources and supplies.
Protein in the second quarter
Understand the basic physical and chemical properties and classification of protein, grasp the definition of essential amino acids, grasp their nutritional significance, and grasp the nutritional value evaluation, source and supply of food protein.
Section III Lipids Understand the basic physical and chemical properties and classification of lipids, understand their metabolism, master the definition of essential fatty acids, and master their nutritional significance, source and supply.
Fourth, the amount of energy conservation should master the international unit and conversion of energy, grasp the concepts of human energy consumption and basal metabolism, understand the factors affecting basal metabolism, and master the source and supply.
Section V Vitamins Understand the basic characteristics of vitamins, master the classification, master the basic physiological functions and food sources of vitamins A, D, B 1, B2, folic acid, B6, B 12, nicotinic acid and C, and understand the effects of their lack and disease manifestations. Understand the supply of vitamins a, d and C.
Section VI Minerals Understand the classification and physiological functions of minerals, and master the nutritional significance, food sources and basic supply of calcium, iron, iodine and zinc.
Seventh, save water, master the basic physiological function of water, and understand the classification and demand of water.
Section VIII Dietary fiber Grasp the definition of dietary fiber, understand its classification, and grasp its nutritional significance and food source.
Chapter II Nutritional Value of Food
Understand the distribution law of nutrients in food and master the nutritional value of various foods.
Chapter III Reasonable Diet
Master the concept of reasonable diet, understand the present situation of dietary structure in China, master the composition and requirements of reasonable diet, master the principles and steps of formulating reasonable dietary recipes, understand the methods and principles of reasonable processing and cooking, and understand the dietary guidelines in China.
The second part is the outline requirements of nutrition teaching content for all kinds of people.
Section 1 Nutrition and Diet of Pregnant Women Understand the physiological characteristics of pregnant women, understand the characteristics of nutrients during pregnancy and lactation, master the dietary requirements and principles of pregnant women, and understand their dietary arrangements and dietary taboos and common dietary nutrition misunderstandings.
Section 2 Nutrition and Diet of Lactating Mothers Master the principle of dietary requirements of lactating mothers.
Section III Nutrition and Diet of Infants Master the nutritional and physiological characteristics of infants, the advantages of breastfeeding, the types and methods of breastfeeding, the top ten measures to promote the success of breastfeeding, and the principles and contents of adding complementary food.
Section IV Diet of Preschool Children Understand children's eating habits and master children's dietary precautions.
Section 5 Nutrition and Diet of School-age Children and Adolescents Understand the nutritional characteristics of school-age children and adolescents, grasp the principles of dietary arrangements for adolescents, understand the specific food content every day, and generally grasp the dietary arrangements during the examination period.
Section VI Nutrition and Diet of the Elderly Understand the nutritional characteristics of the elderly and master the precautions of their diet.
Section 7 Human Nutrition in High and Low Temperature Environments Master the nutritional needs and meals of people in high and low temperature environments; Understand the characteristics of physical adaptability.
Section 8 Nutrition and diet of personnel exposed to toxic (harmful) substances; To understand the nutritional status of people exposed to lead and benzene.
The third part is the outline requirements of the teaching content of disease nutrition.
Hospital meals master the types of hospital meals, the dietary principles and adaptive objects of several basic meals, the principles and adaptive objects of common therapeutic meals in hospitals, the applicable scope of several tube-fed meals, and the purpose of experimental metabolic meals.
Nutritional treatment of circulatory system diseases should master the characteristics of related nutrients, the principles of nutritional treatment for hyperlipidemia, the principles of dietary treatment for patients with hypertension, and the dietary arrangements for hypertension; To master the dietary treatment principles of coronary heart disease and the dietary arrangement of coronary heart disease.
Nutritional treatment of obesity Understand the causes of obesity, master the standards and definitions of obesity, and master the principles of dietary treatment of obesity.
Nutritional treatment of gastrointestinal diseases master the principles of dietary treatment of acute gastritis, treatment of chronic gastritis (similarities and differences) and nutritional treatment of peptic ulcer; Master the principles of dietotherapy for diarrhea and nutrition therapy for constipation (similarities and differences).
Nutritional treatment of metabolic diseases master the dietary treatment principles of gout and the dietary arrangement during acute attack of gout; Master the plan and arrangement of diabetes diet, grasp the method of food exchange, focus on the actual operation of nutritional treatment of diabetes, understand the nutritional treatment of diabetic complications, understand the medicinal diet treatment of diabetes, and master the common dietary misunderstandings of diabetic patients.
Parenteral nutrition to understand the metabolic factors affecting nutrition, grasp the types and characteristics of parenteral nutrition, grasp the common indications of parenteral nutrition, understand the implementation process and ways of parenteral nutrition, and master the common complications of parenteral nutrition.
Nutritional treatment of renal diseases Master the dietary treatment of acute and chronic glomerulonephritis, master the nutritional treatment of nephrotic syndrome, master the nutritional treatment principles of acute renal failure at various stages, and master several dietary treatment principles of kidney calculi. Generally master the diet therapy of dialysis therapy.
Tumor nutrition therapy grasps the relationship between nutrition and tumor, the basic principles of tumor nutrition therapy, the dietary arrangement of tumor patients, the reasons for loss of appetite and weight of tumor patients, and the specific contents of oral nutrition and four basic foods.
The fourth part is the outline requirements of the practical teaching content of nutritionists.
The definition and usage of glycemic index, and how to choose food according to glycemic index.
I. Overview of glycemic index
(1) Significance: The glycemic index of food is a new idea to regulate blood sugar, which has strong nutritional and clinical significance.
Objective: At present, it has not attracted the attention of some nutrition and clinical workers. Therefore, mastering, familiarizing with and understanding the glycemic index of food and its related knowledge is something that our students should deeply realize its importance. This chapter should be mastered, familiar and understood.
(3) master:
The concept of glycemic index GI and its nutritional significance. The concept of blood glucose load GL and its nutritional significance. Which of the three thermogenic nutrients is GI aimed at?
Know very well
According to the glycemic index (GI) of food, we can know the GI order of food and different kinds of food.
Understand; Understanding
The difference between ancient and modern diets. Relationship between wrong glycemic index and glycemic load in contemporary diet. How to apply this theory flexibly in nutrition practice?
2. Recipe design outline
Significance: The integration of nutrition knowledge with cooking knowledge and technology in nutrition guidance is a long-standing problem. The reason is that nutrition is a systematic discipline formed by western thinking habits. Cooking science is a long-term problem, which is composed of local people's living habits and food culture.
grasp
1. According to different economic conditions, design recipes with the principles of nutritional economics.
2. Use cooking principles and overall coordination for nutritional catering.
Know very well
1. Dietary Guide and Food Pagoda of China Nutrition Society.
2. Calculation method of formula design. Share exchange method
Understand; Understanding
Application of food composition table
The compilation and arrangement of recipes master the principles of recipe compilation, understand the composition of recipes, master the characteristics of recipe compilation of people of all ages, and ask them to design their own recipes.
The theory and practice of nutrition consultation master the definition of nutrition consultation, understand the scope, purpose and method of nutrition consultation, and understand the quality of nutrition consultation workers. Master the process of general nutrition consultation. Understand the nutrition consultation of common diseases (obesity, gout, diabetes, anorexia, etc.). ). Master the elements of each link in the nutrition consultation procedure (DMAIC).
Nutrition calculation methods Master the common methods of nutrition calculation and recipe arrangement, focusing on reverse calculation and table lookup, and understand the common software usage methods.
Nutrition and health education in schools and kindergartens should master the KAP model of health education and understand the characteristics of children's nutrition education. Generally master the nutrition "sacred amethyst" and master the common nutrition problems in kindergartens. Know how to correct anorexia and partial eclipse.
The theory and practice of nutrition and health education master the purpose and significance of nutrition and health education; Characteristics of various nutrition and health education; How to carry out successful nutrition and health education?
The practical application of residents' dietary pagoda Master the concept of residents' dietary pagoda, master the steps of using residents' dietary pagoda, and understand the defects and evolution of residents' dietary pagoda. Understand the investigation methods of group catering institutions.
Requirements of medicated diet and dietotherapy: master the concepts of dietotherapy, traditional Chinese medicine dietotherapy, dietotherapy formula and medicated diet. Familiar with the significance of learning the formula and production technology of dietotherapy. To understand the formula and production characteristics of main dietotherapy products in past dynasties. Master the characteristics of dietotherapy formula. Master the concepts of "Five Appropriations", "Five Prohibitions" and "Four Seasons and Five Supplements". Master the principle of diet prescription. Understand the taboo of formula. Master the efficacy, formula, production, characteristics and application of ginseng porridge.