The responsibility of a nutritionist (1) is to complete the daily nutrition consultation and catering work under the guidance of the dean.
(2) Be familiar with the professional theory of nutrition and the related knowledge of medicated diet, and master the operation specifications of this position.
(3) Be able to skillfully classify different customer groups according to age, occupation and region, and analyze the dietary tendency of each group according to the nutritional needs and characteristics of different customers, follow the dietary habits of various regions, design meals for customers, formulate various nutritional conditioning programs, and evaluate the nutritional status of customers.
(4) Label each dish with nutritional ingredients, including detailed information such as nutritional ingredient content, taste characteristics, suitability for people or unsuitability for people.
(5) Supervise the chef's cooking process, be responsible for pre-meal inspection, strictly check and implement the quality standards of nutritious meals and correct cooking methods to ensure food safety and hygiene.
(6) Organize cooks to learn the basic knowledge of nutrition and food hygiene, and do a good job in popular science of nutrition knowledge.
The post requirement of nutritionist is (1), and the priority system of pharmacy and food specialty of traditional Chinese and western medicine is given.
(2) familiar with food hygiene and nutrition, food nutrition characteristics, and familiar with the food production of healthy food.
(3) College degree or above in nutrition, health care, basic medicine, food science and other related majors.
(4) The qualification certification of clinical nursing professional doctors of the Ministry of Health is limited to the use of medical personnel engaged in nutrition work in hospitals and enjoys the right of prescription.
(5) Have relevant working experience in clinical nutritious food. Familiar with relevant professional theoretical knowledge, understand the evaluation method of food nutritional value, food pollution prevention and health requirements of various foods.
(6) Food selection can be carried out from two aspects: nutritional value and food hygiene, and suggestions and schemes can be put forward according to the tastes and needs of the target, which can play the role of consulting and guiding services and coordinate and guide the whole food supply process.