Chapter I Anatomy and Physiology of Human Body and Digestion and Absorption of Food
Section 1 Basic Anatomy and Physiology of Human Body
Section 2 Digestion and absorption of food
Chapter II Energy and Nutrients
Section 1 Basic Concepts
Protein in the second quarter
Section 3 Lipids
The fourth quarter carbohydrates
Section 5 Constant Elements
Section 6 Trace Elements
Section 7 vitamins
Eighth, saving water and dietary fiber
Chapter III Nutritional Value of Various Foods
Section 1 Evaluation of Critical Value of Food Nutrition and Its Significance
Section II Nutritional Value of Cereal Foods
Section III Nutritional Value of Beans and Their Products
Section IV Nutritional Value of Vegetables and Fruits
Section 5 Nutritional Value of Poultry Meat and Fish Meat
Section 6 Nutritional Value of Eggs, Milk and Their Products
Section 7 Hygienic requirements for all kinds of food
Section 8 Food Poisoning and Its Prevention
Chapter IV Food Processing and Cooking
Section 1 Food Processing Technology
Section 2 Cooking Research
Chapter V Nutritional Deficiency and Overnutrition
Section 1 Overview of Nutritional Deficiency Diseases
Protein-energy malnutrition in the second quarter
Vitamin deficiency in the third quarter
The fourth quarter mineral deficiency
Section 5 Overnutrition and Poisoning
Chapter VI Nutrition in Different Life Stages
Section 1 Nutrition of Pregnant Women
Section 2 Maternal and Infant Feeding
Section 3 Infant Nutrition
Section 4 Nutrition of Preschool Children and Adolescents
Section 5 Senior Nutritionist
Chapter VII Nutrition of People in Different Environments and Occupations
Section 1 Nutrition of Personnel in High Temperature Environment
Section 2 Nutrition of Low-temperature Workers
Section 3 Nutrition of Plateau Environment Personnel
Section IV Nutrition of Astronauts
Fifth, the nutrition of water-saving hands and divers
Section 6 Athlete Nutrition
Section 7 Nutrition of Radioactive Workers
Section 8 Nutrition of Miners
Section 9 Nutrition of Occupational Exposure to Toxic Substances
Chapter VIII Nutritional Diseases
Section 1 Hospital Meals
Section 2 Nutritional Assessment of Inpatients
Section 3 Respiratory Diseases and Nutrition
Section 4 Cardiovascular and Cerebrovascular Diseases and Nutrition
Section 5 Diseases of Urinary System and Nutrition
Section 6 Diseases of Digestive System and Nutrition
Section 7 Hepatobiliary and Pancreatic Diseases and Nutrition
Section 8 Endocrine and Metabolic Diseases and Nutrition
Section 9 Common Surgical Diseases and Nutrition
Section 10 Other diseases and nutrition
Section 1 1 Parenteral and Enteral Nutrition Support
Chapter IX Nutrition Fortification and Health Food
Section 1 Nutritional Fortified Foods
Section II Overview of Health Food
Section 3 Common Functional Components of Health Food
Section 4 Functional Principles of Health Food
Section 5 Processing and Management of Health Food
Nutritionist Training Course (2)
Operation skills of assistant dietitian
Chapter 1 Food Choice
The first section of the nutritional needs of the human body
The nutritional value of plant food in the second quarter
Section 3 Selection of Plant Nutrition
Chapter II Making of Recipes
Section 1 Calculation of Dietary Nutritional Components
Section 2 Balanced Diet
Chapter III Nutrition Review
Dietary survey
Chapter IV Catering Hygiene Requirements and Management Education
Operation skills of dietitian
Chapter 1 Food Choice
Section 1 Nutritional Value of Food
Section 2 Nutritional Fortified Foods
Section 3 Dietary supplements
Section 4 Identification and Prevention of Food Pollution
Section 5 Hygienic requirements for all kinds of food
Chapter II Making of Recipes
Formulation of recipes for special people
Chapter III Nutrition Review
Determination of nutritional status
Chapter IV Nutrition Education
Section 1 Relationship between Dietary Behavior and Health
Section 2 Creation and Application of Popular Science
Operational skills of senior nutritionists
Chapter 1 Food Choice
Food resources
Chapter II Making of Recipes
Section 1 Preparation of recipes for patients with malnutrition
Section 2 Dietary arrangements for common diseases
Chapter III Nutrition Review
Section 1 Nutrition Survey
Section 2 Nutrition Monitoring and Improvement
Chapter IV Nutrition Education (Common Food Nutrition Regulations)
General situation of food and nutrition workers in China (200 1-20 10)
People's Republic of China (PRC) Food Hygiene Law
Chapter I General Provisions
Chapter II Food Hygiene
Chapter III Hygiene of Food Additives
Chapter IV Hygiene of Food Containers, Packaging Materials and Food Tools and Equipment
Chapter V Formulation of Food Hygiene Standards and Management Measures
Chapter VI Food Hygiene Management
Chapter VII Food Hygiene Supervision
Chapter VIII Legal Liability
Chapter IX Supplementary Provisions
Nutritionist training course exercises
The first part is basic theoretical knowledge.
Chapter I Anatomy and Physiology of Human Body and Digestion and Absorption of Food
Chapter II Energy and Nutrients
Chapter III Nutritional Value of Various Foods
Chapter IV Food Processing and Cooking
Chapter V Nutritional Deficiency and Overnutrition
Chapter VI Nutrition in Different Life Stages
Chapter VII Nutrition of People in Different Environments and Occupations
Chapter VIII Diseases and Nutrition
Chapter IX Nutrition Fortification and Health Food
The second part of the operation skills
Operation skills of assistant dietitian
Chapter 1 Food Choice
Chapter II Making of Recipes
Chapter III Nutrition Review
Chapter IV Nutrition Education
Operation skills of dietitian
Chapter 1 Food Choice
Chapter II Making of Recipes
Chapter III Nutrition Education
Chapter IV Nutrition Education
Operational skills of senior nutritionists
Section 1 Food Selection
Section 2 Formulation Preparation
Section 3 Nutrition Education
Section 4 Nutrition Education