The purpose of summarizing the personal work of nutritionists is to make nutritionists realize the importance of their work. Follow me to see the summary essay of dietitian's personal work, which I believe can inspire everyone.
The first part: An overview of dietitian's personal work. Does the new "Outline" clearly require? Kindergartens must give priority to protecting children's lives and promoting their health? Therefore, it is very important to do a good job in kindergarten diet nutrition. To this end, we have implemented scientific nutrition diet management methods to ensure the nutritional balance of young children and promote their health.
First, make a scientific, reasonable and balanced meal plan, and make a scientific recipe.
Reasonable nutrition is the main goal of creating a healthy eating environment and the necessary condition for promoting children's growth and development and material and energy metabolism. Reasonable nutrition embodied in diet is called balanced diet. No food can contain all nutrients, and no nutrient can have all nutritional functions. Therefore, we rationally distribute all kinds of foods, so that foods with different nutritional characteristics occupy an appropriate proportion in the diet, thus ensuring the balance between children's nutritional needs and dietary supply, various nutrients and calories, various amino acids and various foods.
Making children's recipes scientifically and reasonably is the key to ensure children's healthy growth. According to the needs, we set up a cookbook making group with parents' participation to participate in the formulation of children's cookbooks. Set up a food management committee, meet once a month, listen to the opinions of all parties, improve in time, and constantly improve the quality of food. In addition, the health teacher will regularly calculate the supply of various nutrients in the daily diet and make recipes.
Second, scientific cooking is an important link to ensure the quality of food and preserve the nutritional components of food.
Scientific cooking plays an important role in food digestion, absorption, utilization and improvement of its nutritional value. We do a good job in the training of canteen staff, the specific methods are as follows:
1, wash Carefully wash and remove parasite eggs and residual pesticides, and try not to wash them after dicing, let alone soak them in water, so as to reduce the loss of water-soluble nutrients.
2. Stop. According to the characteristics that children's digestive function has not been fully developed, the raw materials should be cut into pieces and cooked as much as possible to reduce the loss of nutrients.
3. Match. Not only match quality, color matching, fragrance, taste and shape, but also pay more attention to nutrition, meat and thickness.
4. heat. According to the nature of dishes, some raw materials need to be blanched. Vegetables are turned over and fished up in boiling water, keeping bright color and crisp taste. For example, some people advocate that spinach should not be scalded. However, although spinach loses some vitamins after boiling, it can also excrete more oxalic acid, which is beneficial to the absorption of calcium in the body.
5. Cooking. The cooking principle to reduce nutrient loss is quick frying. The average preservation rate of vitamin C in leafy vegetables is 60~70%, and the preservation degree of carotene can reach 76~96% during frying. When frying, the heating time should not be too long to avoid the loss of water-soluble protein. For example, the blood of eggs, chickens, ducks and pigs is rich in water-soluble protein. During the heating process, these water-soluble protein will gradually solidify. The longer the heating time, the harder the solidification, which will affect the taste and the utilization of nutrients.
6. adjust. It is not advisable to add salt too early when cooking. Adding salt too early when cooking beans and burning meat will make the protein in raw materials solidify too early, and it is not easy to absorb water and burst. Adding salt too early will lead to premature condensation of protein and affect the concentration of soup.
It can be seen that the adequacy of children's nutrition is not only related to the diet structure and the quality of raw materials, but also related to cooking techniques and skills. Unscientific cooking techniques and methods will lead to the loss or destruction of nutrients and reduce nutritional value.
Third, prepare and cook food according to the psychological characteristics of children's diet.
Children aged 3-6 love fancy cakes and various side dishes, food with good color, fragrance and shape, and food with stuffing. They don't like long leaves, slippery seaweed, pork liver and soup with too deep sauce. Therefore, we can make stuffed pork liver and carrots that children don't like at ordinary times into buns, and marinate bean products that they don't like with seafood sauce into spiced dried bean curd as snacks, so that they are willing to accept them and enhance their nutritional intake. According to the needs of children, our recipes often change, and the staple foods are also very diverse, such as nutritious rice, rolls, buns, noodles, zongzi and so on. Various kinds of porridge and coarse grains were added, and various seasonal vegetables were added to the traditional soup, which was welcomed by children.
Fourth, create a reasonable eating environment and cultivate good eating habits.
Elegant environment can make children feel happy, enhance gastrointestinal peristalsis and secretion of digestive juice, stimulate appetite and promote digestion. Pay attention to creating a harmonious dining atmosphere and don't force children to eat. In the process of eating, there is communication between teachers and children, and knowledge education, emotional communication and behavior habit cultivation are integrated. Good eating habits contribute to children's dietary balance, digestive organ activities and disease prevention, and to the formation of good moral quality and civilized behavior. Ask the child to regularly quantify, chew slowly at a fixed place; No partial eclipse, no picky eaters, no leftovers, and be prepared before meals; It is necessary to create a good environment for imitating and learning from each other, so that they can develop correct eating habits during the meal and promote their physical and mental health.
Five, strengthen the assessment of the quality of canteen staff.
Carrying out fair competition assessment among canteen staff is the key to solve the contradiction between children's dietary nutrition requirements and the quality of canteen work, and it is also the key to implement scientific management of kindergarten meals. Our specific approach is to set up an evaluation team and put forward an evaluation plan. The appraisal indicators in the appraisal scheme are expressed in tabular form. The form should be comprehensive, fair and data-oriented. This form should be truthfully filled in and handed in by the teaching staff of each class. According to the requirements of the form, according to the food of the day, the comprehensive score is made from the aspects of color, fragrance, taste, shape and quantity. This fair, open, competitive and quantitative assessment method solves the above contradictions. The results of scientific management of diet are: children are happy, parents are at ease, faculty are happy, canteen staff are comfortable, and leaders are at ease.
Article 2: A summary of dietitian's personal work? With copper as a mirror, you can be well dressed; Take people as a mirror, you can know the gains and losses; Taking history as a mirror, we can know the rise and fall. ? Looking back on the past work is conducive to summing up experience, finding shortcomings, and clarifying the next direction of efforts. Over the past year, with the correct leadership of the hospital leaders and the support and help of all my colleagues, I have closely focused on the central work of the hospital, put the health of patients first, actively performed my duties with a serious and meticulous attitude, and successfully completed all the tasks assigned by the leaders. Below, I will make the following report on my work in the past year and my future work:
First, focus on learning and constantly improve their own quality.
The duty of the hospital is to save lives. As a nutritionist, I am mainly responsible for the reasonable collocation of patients' diet and lay a good foundation for their physical recovery. To do this work well, we must constantly strengthen our own political theory study, ensure a firm political stance and a clear direction and viewpoint, so as to promote clear thinking and improve ideological consciousness. I thoroughly studied and practiced Scientific Outlook on Development, earnestly studied advanced theoretical knowledge, armed my mind with the Party's theory, and constantly established a correct world outlook, values and outlook on life. Always remember your mission and put the health of patients first. With hard-working, good at professional research and pragmatic work style, closely combined with the actual situation of the post to complete various tasks. In practical work, I insist? Excellent and meticulous? Principle, take everything seriously, take every job seriously, ensure the quality of work, and make your own contribution to the health of patients.
Second, fulfill their duties and earnestly perform their duties.
(a), strive for perfection, and constantly improve their work level.
With the advent of the knowledge-based economy era and the information age, social changes are developing rapidly, and modern people are facing various pressures, bad living habits, and the environment is deteriorating, which leads to health getting farther and farther away from people. As a nutritionist, I have the responsibility and obligation to make more contributions to everyone's health. And I like learning very much, and think that a person's life is a life of learning. Facing the new situation and new tasks, only by studying persistently can we constantly adapt to the new situation, enrich ourselves, keep fit and live up to our mission.
I use my spare time every day to learn related professional knowledge such as nutrition and the preparation of nutritious meals, and constantly improve my professional skills. In our daily work, we actively seek advice from everyone on the problems that arise, and use the internet to inquire about the latest frontier knowledge. Constantly insist on learning by doing, learning by doing and accumulating work experience. Ask the leader for instructions in time when you encounter problems in your work to avoid mistakes in your work.
(2), conscientious, solid work.
Because there is no special nutrition department in our hospital, many aspects are not perfect, which brings many problems to the development of nutrition work. Although the work is busy and complicated, in the spirit of being responsible for patients, I do the relevant work according to the arrangement of my superiors every day. First of all, make a good nutritional record of patients and understand their nutritional intake and the effect of nutritional treatment. Listen carefully to patients' opinions, and correct and improve in time when problems are found. The second is to provide special meals for different patients and pay attention to reasonable nutrition collocation. The third is to patiently and meticulously do a good job in patient consultation and publicity. Instill them with correct, scientific and healthy knowledge of nutritious diet. Explain their concerns carefully. The fourth is to cooperate with the kitchen and close the good dishes. The quality of food is directly related to the health of patients. Do a good job in food identification and inspection to ensure patients from the source. In addition, medical nutrition knowledge, hygiene knowledge and cooking technology exchange are instilled in catering staff and kitchen staff.
(3) change the work style and vigorously carry forward the spirit of striving for Excellence.
As a staff member of our hospital, always remember your mission and make good use of it? Love, enthusiasm, patience, carefulness and meticulousness? Explain my job. I think dedication and dedication are the best explanations for pursuing Excellence in ordinary jobs. To this end, I have always been strict with myself, doing a line, loving a line, and playing an exemplary role. Fully developed? Dedication, friendship, mutual assistance and progress? In the spirit of being highly responsible for the hospital and the people, and with a very strong sense of responsibility, we should truly fulfill our duties, regard our work as a major event, regardless of personal gains and losses, and treat patients with no perfunctory and sloppy attitude. At work, I pay attention to working methods and skills, give full play to my meticulous and patient advantages, and strive to improve work efficiency. In dealing with work, I always maintain a rigorous and down-to-earth working attitude and a hard-working spirit. With a proactive and down-to-earth work spirit, I keep forging ahead, strive to meet the urgent needs of the masses, think about what the masses think, and really play my role.
Third, based on their own to find the gap
Confucius said: I save three times a day. Through * years of study and work training, my working ability in all aspects has been greatly improved. But I know that there is still a big gap from the requirements of superiors. At work, there are still some problems:
First, active learning is not enough. Due to the busy work and daily affairs, I didn't drill deep enough in my study, which was a bit superficial. Second, the enthusiasm for innovation is not enough. The work still lacks creativity. I am satisfied with the task assigned by my superiors, and I still work according to the past methods. Some new problems and phenomena are not handled in place. Third, impatience. Sometimes dealing with problems will be more urgent and eager to achieve success.
Four. Future work plan
Standing at a new starting point of 20XX, I want to meet the challenges in my work with a new look.
(A), to strengthen their own business learning
Diligence is good at diligence, waste is good at play. In the future, I will continue to strengthen my study, master the professional knowledge and skills of making nutritious meals, and improve my work skills. In business study, we should take the initiative to learn more from comrades with professional expertise, and further change our thoughts, concepts and methods through study. In addition, we should pay attention to investigation and research to enhance the enthusiasm for innovation. Ideologically, vigorously carry forward the work style of seeking truth and being pragmatic, do practical things and seek practical results, conduct more investigations and studies, find more situations, innovate working methods and measures, and solve practical problems in work in time. Strive to serve patients well according to the requirements of the hospital, so as to love their jobs, perform their duties, and be fair and just.
(2) Establish a nutrition department to carry out medical nutrition work more systematically and comprehensively.
With the continuous development of the hospital this year, the nutrition department is also under construction. This is a very good thing for the hospital, for the patients and for myself. I am confident and determined to cooperate with my superiors to set up a nutrition department. My initial thoughts include the following aspects:
The first is to establish rules and regulations and improve the workflow. In view of the complicated and inefficient affairs in the past, we should understand and collect relevant information from multiple angles and channels. Establish and improve relevant departmental systems. From the patient's diet system to the health and safety system in the nutrition room, and then to the responsibilities of the department staff, make a comprehensive and detailed explanation. Improve the contents and methods of assessment, establish a scientific assessment system with clear rights and responsibilities, implement continuous dynamic performance management, and scientifically evaluate employees' work performance. Restrain people and managers with the system, and give full play to the efficient strength of the team.
The second is to establish a nutrition canteen. Medical nutrition work is different from general nutrition work. It is not only to provide special nutrition for patients, but more importantly, to cooperate with patients' treatment and lay a good foundation for their rehabilitation. Therefore, it is best to establish a nutrition department and have a special nutrition canteen. Through the special preparation of basic diet and special diet, as well as the special guidance for kitchen staff and caterers, they are familiar with the relevant nutritional diet knowledge, which is conducive to the further development of the work. Moreover, it is necessary to organize regular physical examinations for cooks, strictly control the quality of food, and ensure the health of patients.
The third is to organize the business study of department personnel.
To execute it? People-oriented? Manage ideas, do a good job in people's work, formulate reasonable study and education plans and practical measures, actively carry out ideological and political work and business education activities of departmental personnel without affecting normal work, correct their thinking, enhance their sense of responsibility, learn relevant rules and regulations and business knowledge, and improve their business skills and comprehensive quality.
The fourth is to strengthen publicity and raise people's awareness of healthy eating.
People are sick from the mouth, and modern people pay more and more attention to diet health. We should not only prepare meals for patients, but also actively promote healthy and nutritious diet knowledge to them. Through daily communication with patients, we can seriously answer their doubts and tell them some simple and practical healthy eating habits.
(3) Pay attention to coordination and cooperation with other departments.
While strengthening their own professional quality, we should also actively communicate and coordinate with other departments and make a good record of patients' medicine and diet. Make a reasonable and nutritious diet according to the actual situation of your medical treatment. Communicate with the patient's medical staff in time for the problems and do a good job in medical care.
Tian Xingjian, a gentleman strives for self-improvement; The capacity of the earth is limited, so a gentleman must constantly cultivate his own virtue to undertake the world. I understand that this is the principle and true meaning of doing things for people. As far as the mind is concerned, the pace can go. No matter how good the plan is, it is important to pay attention to action. Form does not represent essence. Better said than done. I pay attention to the essence of my work. In the future work, I will continue to carry forward the work style of seeking truth from facts, overcome shortcomings, stand on my post, be diligent and conscientious, and work hand in hand with my colleagues in our hospital to make due contributions to the development of the hospital!
Chapter III: Summary of Personal Work of Dietitians I started to be a dietitian in the unit canteen in June of 20XX. With the help and guidance of my colleagues in the unit, I work very hard, and I will regularly participate in the knowledge and skills training of nutritionists every month, so that I can enter the role as soon as possible and devote myself wholeheartedly to the work I love. After more than two years of hard work and continuous enrichment and enrichment, my theoretical knowledge and practical skills of dietitians have reached the level of public dietitians and technicians. The number of people dining in the company canteen is about 1000, and the dining mainly focuses on lunch. Dining staff are mainly 20 -40 years old, and their work is mainly light manual labor in office mental activities. Combined with the characteristics of the above dining staff, I have taken some measures to arrange the daily meals reasonably, ensure the balanced nutrition of the staff and keep healthy, which has won unanimous praise from the company leaders and employees. The nutritionist's work in the staff canteen for more than two years is summarized as follows:
First, rational distribution of energy, reasonable diet structure and diversified diet.
Reasonable nutrition embodied in diet is called balanced diet. No food can contain all nutrients, and no nutrient can have all nutritional functions. Therefore, we rationally distribute all kinds of foods, so that foods with different nutritional characteristics occupy an appropriate proportion in the diet, thus ensuring the balance between the nutritional needs and dietary supply of diners, various nutrients and calories, various amino acids and various foods.
1. The energy distribution of three meals should be 30% for breakfast, 35-40% for lunch and 30-35% for dinner. Breakfast must consume enough energy to adapt to the characteristics of concentrated work in the morning. Make sure to provide enough energy when catering.
2. On the premise of sufficient energy supply, in addition to ensuring the intake of protein, we should also pay attention to improving the utilization rate of protein, and the main and non-staple foods should be properly matched to give full play to the complementary role of protein. As far as one or several nutrients are concerned, animal food has high nutritional value, but no food completely contains all the nutrients needed by the human body. Therefore, it is unreasonable to eat only starchy foods such as porridge, soaked rice, steamed bread and pickles, or high-protein foods such as fish, meat and eggs. It is necessary to adjust to a reasonable dietary structure, and every meal has meat and vegetables.
3. While ensuring nutrition, the thickness is matched and the dryness is moderate. It is necessary to appropriately increase the variety of colors to make the diet rich and varied, both delicious and nutritious.
4. Nutritional recipes should contain green or yellow-green vegetables to ensure the supply of various vitamins and minerals. Also pay attention to the use of reasonable cooking methods to ensure the nutrients in food.
Second, scientific cooking is an important link to ensure the quality of food and preserve the nutritional components of food.
Scientific cooking plays an important role in food digestion, absorption, utilization and improvement of its nutritional value. We do a good job in the training of canteen staff, the specific methods are as follows:
1, wash Carefully wash and remove parasite eggs and residual pesticides, and try not to wash them after dicing, let alone soak them in water, so as to reduce the loss of water-soluble nutrients.
2. Stop. According to the characteristics that children's digestive function has not been fully developed, the raw materials should be cut into pieces and cooked as much as possible to reduce the loss of nutrients.
3. Match. Not only match quality, color matching, fragrance, taste and shape, but also pay more attention to nutrition, meat and thickness.
4. heat. According to the nature of dishes, some raw materials need to be blanched. Vegetables are turned over and fished up in boiling water, keeping bright color and crisp taste. For example, some people advocate that spinach should not be scalded. However, although spinach loses some vitamins after boiling, it can also excrete more oxalic acid, which is beneficial to the absorption of calcium in the body.
5. Cooking. The cooking principle to reduce nutrient loss is quick frying. The average preservation rate of vitamin C in leafy vegetables is 60~70%, and the preservation degree of carotene can reach 76~96% during frying. When frying, the heating time should not be too long to avoid the loss of water-soluble protein. For example, the blood of eggs, chickens, ducks and pigs is rich in water-soluble protein. During the heating process, these water-soluble protein will gradually solidify. The longer the heating time, the harder the solidification, which will affect the taste and the utilization of nutrients.
6. adjust. It is not advisable to add salt too early when cooking. Adding salt too early when cooking beans and burning meat will make the protein in raw materials solidify too early, and it is not easy to absorb water and burst. Adding salt too early will lead to premature condensation of protein and affect the concentration of soup. The seasoning of monosodium glutamate is also very particular. Generally speaking, it is best to put it in the dish when you are ready to do it. It can be seen that whether the diners' nutrition is sufficient is not only related to the diet structure and the quality of raw materials, but also related to cooking techniques and skills. Unscientific cooking techniques and methods will lead to the loss or destruction of nutrients and reduce nutritional value.
Third, according to the psychological characteristics of the dining staff, do a good job in food preparation and cooking, increase the variety of colors, improve the insulation measures, and improve the dining quality of employees.
Young girls generally like fancy pasta and various side dishes, foods with good color, smell and shape, and foods with stuffing. They don't like long leaves, slippery seaweed, pork liver and soup with too deep sauce. Therefore, pork liver and carrots that young girls usually don't like can be stuffed into buns, and bean products that they don't like can be marinated with seafood into spiced sauce and dried tofu as snacks, so that they are willing to accept them and increase their nutritional intake. According to the needs of employees, our recipes often change, and the staple foods are also very diverse, such as nutritious rice, rolls, buns, noodles, zongzi and so on. Various kinds of porridge and coarse grains were added, and various seasonal vegetables were added to the traditional soup, which was welcomed by the workers. At the same time, we add some necessary tools and equipment to improve our diet.
First, acquire necessary equipment to reduce the loss of diners in improving color, such as increasing the varieties or output of oil cakes, pies, thousand-layer cakes, Regan Noodles, clear soup, Hu spicy soup, etc. To meet the needs of employees and increase the income of operators.
Second, choose sandwich insulation equipment that meets the hygienic standard as the appliance for supplying and selling meals, so as to ensure that employees can eat steaming meals.
The third is to set up a food quality complaint suggestion box and hire a mobile food quality and price supervisor, which is served by employees.
Fourth, create a reasonable eating environment and cultivate good eating habits.
A clean and elegant environment can make diners feel happy, enhance gastrointestinal peristalsis and digestive juice secretion, stimulate appetite and promote digestion. In order to ensure the hygiene of the dining area in the staff canteen, we have formulated relevant systems:
1, the restaurant sanitary kitchen is responsible for arranging kitchen workers to sweep and clean the floor, benches, facilities and utensils twice a day in the afternoon and evening.
2. The kitchen is responsible for arranging the kitchen staff to clean the ceiling and walls of the restaurant once a month.
3. Establish a dining management system to restrict the order and hygiene of employees' dining, and offenders will be punished accordingly.
4. The security team arranges 1 security guards to be on duty every day to control the dining discipline of employees (including the order of queuing for meals, checking meal cards, hygiene discipline during meals, etc.). ), correct the disciplinary action, and notify the disciplinary action.
5. Clearly mark the meal time, window and precautions. After that, posters will be posted to promote healthy eating and civilized dining culture.
Five, strengthen the work quality assessment of canteen staff, strengthen food safety measures to ensure the food safety of employees.
Carrying out fair competition assessment among canteen staff is the key to solve the contradiction between the dietary nutrition requirements of employees and the quality of canteen work, and it is also the key to implement scientific management of canteen meals. Our specific approach is to set up an evaluation team and put forward an evaluation plan. The appraisal indicators in the appraisal scheme are expressed in tabular form. The form should be comprehensive, fair and data-oriented.
All departments should fill in and hand in the form truthfully. According to the requirements of the form, according to the food of the day, the comprehensive score is made from the aspects of color, fragrance, taste, shape and quantity. This fair, open, competitive and quantitative assessment method solves the above contradictions.
The results of implementing scientific management of diet are: employees are assured, canteen staff are assured, and leaders are assured.
Strengthen food safety measures to ensure the food safety of school employees;
The first is to establish a responsibility system for safety. The canteen will sign a safety responsibility letter with the company, organize production and operation according to the Food Hygiene Law, the Product Quality Law and the company's requirements, provide safe food and ensure food safety.
The second is to establish a safety supervision and management system within the enterprise, equipped with special food hygiene quality supervisors. All employees should sign a health and safety responsibility form with the company to implement the health and safety responsibility to everyone. All employees entering the canteen must undergo health examination by the health supervision department and issue health certificates. All managers (including internal and external enterprises) can enter the canteen only after the food hygiene supervisor agrees to issue special protective clothing and cards.
The third is to establish a food safety early warning system, all systems are on the wall, and problems should be reported to the company and relevant departments immediately, and emergency measures should be taken in time to minimize losses.
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