Chapter I Medical Basis
First, the physiological basis of human anatomy
1, cell component
2. Composition of basic tissues of human body
3. Composition and function of nine systems of human body
Second, digestion and absorption of food.
1. The main components and functions of salivary gland, gastric juice, pancreatic juice, bile, intestinal juice and pancreatic juice.
2. Digestion and absorption function of small intestine
Third, the physiological characteristics of different groups of people.
1, characteristics of physiological and psychological development of pregnant women and wet nurses
2. The characteristics of infant's physiological and psychological development.
3. Characteristics of physical and mental development of children and adolescents.
4. The characteristics of the physical and mental development of the elderly.
Chapter II Nutrition Basis
I. Introduction to Nutrition
1, the concept of nutrition and nutriology
2. Reference intake of three thermogenic nutrients in diet.
Second, energy and macro nutrients.
1, unit and source of energy and conversion coefficient of energy.
2. The conceptual calculation method of basal metabolism and its influencing factors.
3. Energy demand, reference intake and main food sources.
4. Physical and chemical properties and classification of protein? What are the definitions and types of essential amino acids? Protein's digestion and absorption process? Evaluation, Complementarity, Source, Supply and Nutritional Significance of protein.
5. Physical and chemical properties and classification of lipids? What are the definitions and types of essential fatty acids? Suitable intake, digestion and absorption, physiological function, main food sources and nutritional significance of lipids.
6. Basic physical and chemical characteristics, classification and physiological functions of carbohydrates? What are the main food sources, digestion and absorption, physiological functions and intake of carbides? The concept and calculation method of glycemic index (G 1).
3. The main physiological functions, food sources, basic supplies and main symptoms of minerals such as calcium, magnesium, phosphorus, potassium, iron, zinc, iodine and selenium.
Iv. Classification of vitamins 1 and vitamins
2. The basic physiological functions, food sources, reference intake and main symptoms of vitamins A, D, E, K, B 1, B2, folic acid, B6, B 12, nicotinic acid and C.
Verb (abbreviation for verb) water and dietary fiber
1, physiological function of water and demand medicine
2. Physiological function, reference intake and food source of dietary fiber.
Chapter III Nutrition Basis of Population
1, different nutrient requirements, reference intake, dietary guidelines and dietary points of pregnant women and wet nurses.
2. Different nutrient requirements, reference intake, dietary guidelines and dietary points of infants and young children.
3. Children and adolescents have different nutrient requirements, reference intake, dietary guidelines and dietary points.
4. Different nutrient requirements, reference intake, dietary guidelines and dietary points of the elderly.
Chapter IV Foundation of Food Nutrition and Food Processing
First, the nutritional value of plant food
1. Nutritional components and composition characteristics of cereals
2. Nutritive components and characteristics of beans and their bean products.
3. The main nutritional components and characteristics of vegetables and fruits.
Second, the nutritional value of animal food
1, the main nutritional components and composition characteristics of livestock and poultry meat
2. Nutritional components of eggs
3. The main nutritional components of aquatic products and their rational utilization
4. Classification and main nutritional components of milk and its products.
Third, the nutritional value of condiments and other foods.
1, characteristics and nutritional value of soy sauce, sauces and vinegar condiments.
2, the classification of wine and its main nutrients, taboo ingredients and side effects.
3. The classification of tea and its health function.
Forth, fortified nutrition and health food.
1, basic requirements for food fortification
2. Main functional principles and management of health food.
Five, common food preservation processing technology
1, classification of food preservation technology
2, the classification of food preservation technology
3, the classification of food drying technology
Chapter V Basis of Food Hygiene
I. Food Pollution and Its Prevention
1. The concept and classification of food pollution
2, common bacteria pollution, harm and prevention points.
3. Chemical structure characteristics, hazards and prevention points of aflatoxin.
4. The main foods, hazards and preventive measures of penicillin pollution.
5, the way of physical contamination and the source of food radioactive pollution.
6. Classification, ways and prevention of chemical pollution
Second, the hygiene requirements of all kinds of food
1, Hygienic problems of livestock and poultry meat
2. The contamination of milk by pathogenic bacteria
Three. Food poisoning and its prevention and management
1, the concept, classification and characteristics of food poisoning
2, the source of infection, the route of transmission and the characteristics of bacterial food poisoning.
3. Symptoms of puffer fish poisoning
4. Symptoms, treatment and treatment of nitrite food poisoning
Chapter VI Dietary Nutrition Guidance and Disease Prevention
Introduction to dietary nutrition guidance and management
The main contents of dietary nutrition guidance and management
Second, the application of reference intake of dietary nutrients
Common evaluation indexes of reference intake of dietary nutrients
Three. Dietary structure and dietary guidelines
1, the basic content of dietary guidelines for China residents.
2. China residents' balanced diet pagoda
Iv. prevention of dietary and nutritional deficiencies
Causes, manifestations and preventive measures of 1. vitamin A deficiency.
2. Causes, symptoms and preventive measures of vitamin D deficiency.
3. Causes, symptoms and preventive measures of vitamin B deficiency.
4. Causes, symptoms and preventive measures of vitamin C deficiency.
5. Causes, symptoms and preventive measures of common mineral deficiency.
Five, dietary nutrition and preventive medicine of chronic diseases
1, prevention and treatment of cardiovascular and cerebrovascular diseases by dietary nutrition
2, the principle of dietary nutrition to prevent and treat diabetes.
3. Dietary nutrition and prevention and treatment of gout
Chapter VII Nutrition Education and Community Nutrition Management Basis
1, related implementation steps of nutrition education
2. Collection methods of nutrition and health data of community residents.
Chapter VIII Relevant Laws and Regulations
food hygiene law of people's republic of china
Measures for hygienic management of food additives
The above is the outline of the 2020 National Dietitian Theoretical Basic Examination. In 2020, candidates can review the exam according to the above outline, and there is no need to review the part, because they will not take the exam. The future development of registered international dietitians is very good, and everyone who wants to study should hurry up.