Dietitians do not support candidates to register for the exam directly in the form of personal sources, so dietitians cannot teach themselves the exam. If you want to get a nutritionist's certificate, you must register at the training institution and take the exam at the specified time.
People who love nutrition, care about health and want to work in the field of nutrition and health.
Application conditions:
Meet one of the following conditions:
(1) College degree or above;
(2) College degree or above in related major;
(3) Holding certificates of skills related to education, medicine and nutrition.
The exam is in April, June, September, 65438+February, and you can apply all year round!
Senior teacher level (equivalent to level 1): registration fee 100 yuan, certification fee 500 yuan, and examination fee 500 yuan.
Division level 1 (equivalent to level 2): registration fee: 100 certification fee: 300 examination fee: 300.
Assistant level (equivalent to level 3): registration fee: 100 certification fee: 200 examination fee: 200.
The training fee is about 2-3K.
"2" How to teach yourself the course of dietitian?
Since you want to take the exam, don't feel bored. Anyway, you should read all the books first, so that you can know what is right and where!
Then, focus on reading the contents of those chapters according to the scores, and finally read the whole book in combination with after-school exercises. As long as you have done the problem seriously, you must believe in yourself!
"3" How do nutritionists learn how long they can enter the profession?
Dietitians learn things that are close to life, that is, some nutrients and dietary nutrition, so they usually train for about 2~3 months.
How do nutritionists learn? Can they pass the self-study exam?
//club . learning . Sohu/read-erevie- 16 196-0-2
How to become a nutritionist
The application conditions for the training and research of "nutrition and health care division" in the Ministry of Personnel are: employees in hospitals, schools, institutions, hotels, medical and health care institutions, food and health care products production and sales institutions, and other personnel who have engaged in or intend to engage in nutrition and health care occupations. "Nutrition and health care division" is divided into three levels: junior, middle and senior. The primary requirement is technical secondary school education or engaged in nutrition and health care professional work 1 year or above; Intermediate level requires college degree or above or engaged in nutrition and health care for more than 3 years; Senior requires bachelor degree or above or engaged in nutrition and health care for more than 5 years.
It is reported that the registration for the training examination of this research has started, and those who pass the examination with excellent results will be awarded the national qualification certificate for nutrition and health care professionals. The national unified examination time of "Nutrition and Health Care Teacher" is March, June, September and 65438+February every year.
Training time
Class hours, face-to-face teaching time, academic system
Whole life nutrition disease nutrition food technology amateur class full-time class
Junior nutritionist 72 hours 10 days and 9 days 1 day and one month 10 days.
Intermediate nutritionist 88 hours 12 days, 9 days, 3 days and 2 months 12 days.
Senior nutritionist 104 hours 14 days, 9 days, 3 days, 2 days and 2 months 14 days.
The above does not include training courses, and training courses will be added if necessary.
course
Junior nutritionist, intermediate nutritionist and senior food enterprise nutritionist.
Life nutrition 1. Basic nutrition knowledge 1. Basic nutrition knowledge 1. Basic nutrition knowledge
2. Different people's nutrition. Different people's nutrition. Nutrition of different groups of people
3. Energy and sports nutrition. Energy and sports nutrition. Energy and sports nutrition
4. Nutrition. Nutrition nutrition. Nutrition nutrition
5. Disease nutrition. Disease nutrition. Disease nutrition
Disease nutrition. Traditional Chinese medicine nutrition. Traditional Chinese medicine nutrition
7. Clinical Nutrition
Food technology. Food Safety and Poisoning Prevention
9. Food technology and quality management
Review the exam and unify the examination papers.
After-class visit testing institutions
Personal summary graduation, marking, visa, summary meeting, certificate issuance and graduation.
//yc-info/yyrc/
There is a lot of information you want.
With the development of China's social economy and the improvement of people's living standards, people pay more and more attention to health and life while pursuing rich material life. Therefore, food safety, nutrition and health, nutrition and health care, nutrition and rehabilitation have become new social needs, and nutrition work has been paid attention to. Nutrition and food are closely related to people's lives, and reasonable nutrition is the foundation of health. However, at present, the general public in China don't know much about nutrition knowledge and lack of nutrition talents, and the profession of dietitian has not been paid due attention for a long time. The nutrition department in many hospitals exists in name only, and many health care doctors and nutrition catering staff in universities, schools and kindergartens do not understand nutrition. In order to popularize nutrition knowledge in an all-round way, improve the nutrition awareness of the whole people, strengthen the nutrition knowledge education of primary and secondary school students and their parents, and incorporate nutrition health education into the content of primary and secondary school education. At present, China is stepping up the formulation of the National Nutrition Improvement Law and the Nutritionist Law to improve the social status of nutritionists and gradually implement the nutritionist system in public canteens and catering services in hospitals, kindergartens, schools, enterprises and institutions.
In the United States, all hospitalized patients must have the participation of nutritionists; There are/kloc-0 nutritionists for every 330 people in Japan, and the number of nutritionists is 2.4 times that of clinicians. In China, there is a nutritionist for every 500,000 people, which shows that there is a shortage of talents engaged in nutrition work. On the other hand, it also shows that the employment prospects of nutritionists are very broad.
Meet people's growing demand for health services, scientifically guide people's dietary structure, and deliver much-needed applied nutrition talents for the society. This website cooperates with relevant units to recruit students from the nutritionist vocational qualification certificate training class:
1. Enrollment target: personnel engaged in or preparing to engage in nutritious food teaching, scientific research, food or health food production and management, food hygiene supervision and monitoring, nutrition catering, nutrition consultation and nutrition education; Hotels, restaurants, institutions, schools, medical and health units engaged in nutritious food, nutrition educators and managers; Senior housekeeper; Enterprises, institutions or other people interested in nutrition occupation.
Second, the training method
1. Correspondence is the main form: the semester lasts for 2 ~ 3 months, and it is taught face-to-face for 2 days before the exam.
2. Take a combination of correspondence and face-to-face instruction: the semester lasts for 2 months, with 7 ~ 10 days, and classes are held all day on Saturday and Sunday.
3. Remote students from other provinces can learn by: tutoring materials+simulation exercises+forum questions+remote online exams, so as to avoid the pain of long-distance travel.
3. Training content: basic nutrition, food nutrition, nutrition and diseases, food hygiene and its management, nutrition consultation and nutrition education, nutrition recipe design, and relevant policies and regulations.
4. Instructor: Senior and intermediate professional technicians engaged in teaching and research of nutritious food, clinical nutrition guidance and food hygiene supervision and inspection are instructors.
Verb (abbreviation of verb) Registration conditions:
1. assistant dietitian/national vocational qualification level 3 (meet one of the following conditions)
(1) has a college degree or above in related major, has reached the standard number of hours after formal training by an assistant dietitian in this major, and has obtained a certificate of training qualification (completion);
(two) to obtain the professional qualification certificate of intermediate catering division for more than 4 years, and to reach the standard hours after the formal training of the professional assistant dietitian, and to obtain the training certificate (graduation).
(3) Having been engaged in nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing for more than 5 years in teaching, scientific research and medical institutions, and having reached the standard of formal training for professional assistant nutritionists, obtaining the training certificate.
2. Dietitian (Technician)/National Vocational Qualification Level II (meeting one of the following conditions)
(1) After obtaining the professional qualification certificate of the professional assistant, he has been engaged in the professional work for more than 3 years, and has been trained by the professional nutritionist to reach the prescribed standard hours, and has obtained the graduation (completion) certificate;
(2) Those who have a college degree or above in nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing and have more than 3 years' working experience, or have a bachelor degree or above in related majors, who have reached the required standard hours after formal training by dieticians in this major and obtained a graduation (completion) certificate.
(3) Engaged in this major or nutrition and food hygiene, food science, preventive medicine or clinical medicine in teaching, scientific research and medical institutions for more than 10 years, and obtained the graduation certificate after formal training by nutritionists in this major.
3. Senior nutritionist (senior technician)/national vocational qualification level 1 (meeting one of the following conditions)
(1) After obtaining the professional qualification certificate of nutritionist in this major, he has been engaged in this major for more than 2 years continuously, has been trained by a senior nutritionist in this major to reach the required standard hours, and has obtained the graduation (completion) certificate.
(2) Master degree or above in nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing, working for more than 2 years, reaching the required standard hours after the training of senior nutritionists in this major, and obtaining a graduation certificate.
(3) Have a bachelor's degree or above in nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing, and have more than 3 years of work experience, and have obtained a graduation (completion) certificate after formal training by a senior nutritionist in this major.
(4) In teaching, scientific research and medical institutions, he has worked in this major or related majors such as nutrition and food hygiene, food science, preventive medicine, clinical medicine or nursing for more than 15 years, reached the standard hours stipulated in the formal training of senior nutritionists in this major, and obtained the graduation (completion) certificate.
6. Admission time and fee: Admission time and fee: Registration will begin from now on. Please submit your ID card, copy of graduation certificate, 4 2-inch licenses and 2 1 inch photos when registering. Training fee: correspondence 1800 yuan/person; Intermediate 2,200 yuan/person, face-to-face teaching: junior 2,600 yuan, intermediate 2,800 yuan, training courses and counseling materials are collected separately from 80 yuan.
Seven. Treatment of trainees: After the trainees have studied the contents stipulated by the Ministry of Education and passed the examination, they will be awarded the professional qualification certificate of dietitian of the Ministry of Labor and Social Security of People's Republic of China (PRC).
Eight, this site promises: students' grades are unqualified, and they can re-learn for free in the next period. If the students fail to obtain the vocational qualification certificate due to lack of academic qualifications, the website will refund all training fees except training courses, counseling materials and mailing fees.
"Wu" zero foundation wants to learn how dietitians get started?
It doesn't matter, zero foundation can still be learned. First of all, you should be interested in nutrition knowledge, dietary nutrients, and some basic knowledge of biology. Your school can see if there are any majors in biology or food, and you can sign up with their tutors. If there is a dietitian course, you can take the national dietitian exam after the course. The examination is divided into basic knowledge and operation. Paying money is very stable and there is no problem.
How does Lu teach himself nutrition, and which books are more practical?
Actually, I'm not here. There is no particularly good way. I just want to read a book. I found it for you. These are all things that must be learned. Look for this book and read it carefully. The main contents of this course include basic nutrition, food nutrition, special physiological population nutrition, public nutrition, disease nutrition and so on. Require self-taught candidates to fully grasp the basic theories, knowledge and methods of nutrition; Understand the types of nutrients and their physiological functions; Nutritional value of main foods; Nutritional needs of infants, children, adolescents, pregnant women, nursing mothers and the elderly; Reasonable dietary composition of normal people; The method of evaluating the nutritional status of the body, protein heat malnutrition; The relationship between nutrition and cardiovascular and cerebrovascular diseases, diabetic tumors, osteoporosis, liver diseases and kidney diseases; Interaction between nutrients and drugs; Parenteral and parenteral nutrition; Hospital nutrition management and so on.
What's the difference between a nutritionist and a doctor?
To put it simply, clinical medical nutritionists mix food and nutrition according to human physiology and pathophysiology. Doctors treat patients.
"Pure" zero foundation wants to learn the introduction of nutritionists.
First of all, you have to take the dietitian certificate. You can register online and then start from practice.
Can I teach myself to be a nutritionist?
You can teach yourself a nutritionist.
Now, you can watch the public classes of many famous schools online, even those of Stanford College and Yale University.
You can learn their nutrition courses. Then take the nutritionist qualification examination and take the third, second or first-class nutritionist, and you will be qualified and can learn in practice.
The emergence of dietitian profession is to meet the needs of social health. Nutritionist is a comprehensive profession, which combines the characteristics of chefs, health professionals, medical practitioners, practitioners of Chinese medicine, psychologists, marketers and administrators. They are not only experts in food, but also experts in nutrition detection, nutrition fortification, nutrition evaluation and other fields to help people get healthy. The professional requirement of dietitians is to focus on health professional services.
How to become a senior nutritionist by self-study
Professional books for nutritionists to learn.
Training materials for nutrition caterers
The content of nutrition catering. basic knowledge
Directory introduction
Chapter 1 Basic knowledge of commonly used cooking materials
Section 1 Vegetables
Second water-saving products
Section 3 Livestock and Poultry
The fourth quarter grain
Section 5 Fruit
Section 6 Condiments
Chapter II Basic Knowledge of Food Nutrition
Section 1 Energy required by human body
Section 2 Nutrients Required by Human Body
……
Chapter III Knowledge of Food Safety
Chapter IV Food Poisoning and Its Prevention
Chapter V Knowledge of Catering Cost Accounting
Chapter VI Relevant Legal Knowledge
Chapter VII Professional Ethics
Skills of Nutrition Caterer [Catalogue]
The first part is the intermediate skills of nutrition caterers.
Chapter 1 Preparation of Nutritional Catering
Section 1 Market Survey
Section 2 Cost Accounting
Section 3 Health Supervision
The fourth quarter sensory quality inspection of cooking materials
Chapter II Formulation of Nutritional Recipes
Section 1 Calculation of Whole Day and Dietary Energy Intake and Recommended Dietary Supply
Section 2 Determination of Variety and Quantity of Staple Food and Non-staple Food
Section III Adjustment and Determination of Formula
Chapter III Preparation of Nutritional Meals
Section 1 Verification and Inspection of Cooking Materials
Section 2 Use reasonable cooking methods
Section 3 Qualitative, Star Rating and Standardized Cooking
Chapter IV Post-meal Summary and Publicity
Section 1 Collection and Analysis of Opinions
Section 2 Save recipes
Section III Survey Summary
The fourth section introduces the promotion.
The second part is the advanced skills of nutrition caterers.
Chapter V Preparation of Nutritional Catering
Section 1 Eating habits of different countries
Section 2 Cost Accounting
Section 3 Quality Inspection and Storage of Advanced Cooking Materials
Chapter VI Formulation of Nutritional Recipes
Section 1 Design of Banquet Menu
Application of dietary supplements in the second quarter.
Chapter VII Preparation of Nutritional Meals
The first section of the production of special meals
Section 2 Making of Common Nourishing and Healthy Diet
Chapter VIII Post-meal Summary and Innovation
Section 1 Summary
Section 2 Improvement and Innovation
Chapter IX Training and Guidance
The third part is the technical skills of the nutrition caterer.
Chapter 10 Preparation of Nutritional Catering
Section 1 Market Survey
Section 2 Cost Accounting
Chapter II Formulation of XI Nutrition Recipes
The first section high-end banquet nutrition recipe design
Section 2 Nutrition Recipe Design for Special People
The third part is the design of healthy dietary supplements.
Chapter XII Preparation of Nutritional Meals
Section 1 Quality Control of Food Cooking Process
The misunderstanding of modern nutritious diet in the second quarter
Chapter XIII Training and Guidance
Section 1 Training Senior Nutrition Caterer
Section 2 Organizing Special Seminars
Chapter XIV Technical Management
The first section to formulate technical management system
Section 2 Knowledge and Technology Update
Appendix Table of Food Characteristics and Taste
China nutritionist training materials
Authors: Ge et al
Language: Chinese
Format:16; ISBN:7- 1 17-07033- 1/r 7034。
Binding: paperback
Version: 1 Publication date: 2005- 12- 1
Pricing: 66 yuan
The contents of this book include: basic nutrition, food nutrition and food hygiene, population nutrition, public nutrition, nutrition deficiency and overnutrition, disease nutrition, nutrition strengthening and health food, food processing and cooking. Target audience: nutritionists
catalogue
First basic nutrition
Chapter I Composition of Human Body and Digestion and Absorption of Food
Chapter II Energy
Chapter III protein
Chapter IV Lipids
Chapter V Carbohydrates
Chapter VI Constant Elements
Chapter VII Trace Elements
Chapter VIII Vitamins
Chapter 9 Water and Dietary Fiber
Article 2 Food nutrition and food hygiene
Chapter I Nutritional Value of Plant Food
Chapter II Nutritional Value of Animal Food
Chapter III Nutritional Value of Condiments and Other Foods
Chapter IV Food Pollution and Its Prevention and Control
Chapter V Hygienic Requirements for Various Foods
Chapter VI Food Poisoning and Its Prevention
The third article population nutrition
Chapter I Nutrition and Diet of Pregnant Women and Nurses
Chapter II Infant Nutrition and Scientific Feeding
Chapter III Nutrition and Diet of Preschool Children
Chapter IV Nutrition and Diet of School-age Children and Adolescents
Chapter V Elderly People and Diet
Chapter VI Nutrition and Diet of Special Environment and Special Operators
The fourth article male * * * nutrition
Chapter 1 Introduction
Chapter I Dietary Nutrient Reference Intake
Chapter II Dietary Structure and Dietary Guidelines
Chapter III Nutritional Catering and Recipe Making
Chapter IV Nutrition Survey and Evaluation
Chapter V Nutrition Education
Chapter VI Food and Nutrition Policies and Regulations
The fifth article nutritional deficiency and overnutrition
The first chapter is an overview of malnutrition
Chapter II Protein-Energy Malnutrition
Chapter III Vitamin Deficiency
Chapter IV Mineral Deficiency
Chapter V Overnutrition and Poisoning
Article 6 Disease Nutrition
Chapter I Hospital Meals
Chapter II Nutritional Assessment of Inpatients
Chapter III Respiratory Diseases
Chapter iv cardiovascular and cerebrovascular diseases
Chapter V Diseases of Urinary System
Chapter VI Diseases of Digestive System
Chapter VII Hepatobiliary and Pancreatic Diseases
Chapter VIII Endocrine and Metabolic Diseases
Chapter IX Common Surgical Diseases
Chapter X Nutrition of Other Diseases
Chapter II XI Parenteral and Enteral Nutrition Support
Chapter VII Nutrition Fortification and Health Food
Chapter I Nutritional Fortified Foods
Chapter II Overview of Health Food
Chapter III Functional Components Commonly Used in Health Food
Chapter IV Functional Principles of Health Food
Chapter V Processing and Management of Health Food
Article 8 Food processing and cooking
Chapter I Food Processing Technology
Chapter II Cooking Research