A nutritionist refers to a nutrition professional who can guide people in the fields of diet, disease prevention, adjuvant therapy, sub-health prevention and health management. And can design a good plan and follow-up service through strict basic nutrition theory study and professional clinical nutrition skills training. In the legislation of nutritionist law, the qualification certificate is regarded as qualified (defined by expert Li).
Broadly speaking, it refers to professionals engaged in nutrition work, who not only have rich nutrition professional knowledge, but also have certain nutrition-related work experience and accumulated certain experience, and have rich professional qualifications in this industry. [Edit this paragraph] Job classification Nutritionists are also divided into clinical nutritionists, public nutritionists, food nutritionists, sports nutritionists and catering nutritionists because of their combination with different objects.
Clinical nutritionists are mainly engaged in disease-related nutrition, making reasonable meals for patients and designing recipes suitable for different patients. They mainly work in hospitals and are often called nutritionists. Most of these nutritionists graduated from the preventive medicine department of medical college/university.
Public dietitians, also known as public dietitians, are related to the public, mainly engaged in the dissemination of nutrition knowledge, group nutrition survey, planning of various nutrition-related social activities, and planning of movies, videos and documents related to nutrition knowledge publicity and education. Its work content is mostly intangible products such as nutrition knowledge.
Food nutritionist, mainly working in food enterprises, is mainly responsible for food development and other food-related nutrition work.
Sports nutritionist is a nutritionist, professional athlete or sports enthusiast who provides nutrition guidance for athletes. Compared with ordinary people, they exercise more and their nutritional needs are quite different from ordinary people. Therefore, this kind of human nutrition has special requirements and should be carried out by professional sports nutritionists, which is beneficial to their health.
Catering nutritionist, mainly engaged in catering-related nutrition work, such as nutrition catering plan, nutrition recipe formulation, nutrition catering personnel training, catering service personnel training, etc.
It can also be divided into more detailed nutritionists according to the nature of work, such as beauty nutritionists, health care nutritionists and so on. [Edit this paragraph] Technician training objects: The training objects of the public dietitian qualification examination are mainly: kindergarten health doctors, school doctors, medical staff in medical institutions and community health stations, collective canteens, coaches in fitness centers, nutrition practitioners in food and health care products enterprises, food inspection supervisors, and personnel who are prepared to engage in this profession in enterprises and institutions.
Content of study: The contents studied by public nutritionists mainly include: basic nutrition, clinical nutrition, basic theory of TCM, dietary supplement theory of TCM, nutritional evaluation of TCM, food hygiene, nutrition of special population, nutritional value of various foods, special education on nutrition, application of nutrition calculation software, employment and entrepreneurship guidance of nutritionists, physical and simple biochemical detection methods of food, etc. Focus on learning and mastering the contents and skills of selecting dishes, preparing recipes, basic cooking, nutrition and so on.
Those who pass the examination and pass the examination will be awarded the national vocational qualification certificate of public dietitian.
1) occupation profile
Public dietitian is one of the fourth batch of new occupations promulgated by the Ministry of Labor. Is a professional and skilled talent to meet the needs of society and market. Refers to the special professionals who have been trained in professional knowledge and skills, passed the national vocational qualification examination and obtained professional qualifications, engaged in nutrition consultation, nutrition evaluation, nutrition guidance, nutrition education and management, engaged in nutrition teaching and scientific research, and disseminated nutrition and food safety knowledge. Is a professional who promotes public health.
At present, there is a shortage of nutrition professionals in China, and the employment prospects of public nutritionists are very broad. Public dietitians can provide nutritional advice and guidance for healthy and sub-healthy people. Public nutritionists can not only play an important role in the community, but also provide education, consultation and guidance services for employees, white-collar workers, senior managers, athletes and families. The owner can engage in teaching and research in the production and operation of nutritious food, food or health food, food hygiene supervision and inspection, medical and health institutions and other related positions; Full-time (part-time) nutritionists in schools, kindergartens, institutions, enterprises and institutions, hotels and hotels; Full-time (part-time) nutrition guidance in gymnasiums, beauty salons and communities; Full-time (part-time) nutritionist in the physical examination center. Professionals in related industries are extremely scarce and there are many employment opportunities. Staff of nutrition and health care department of hospital and staff of relevant clinical departments; Persons in charge of catering or engaged in nutrition and health education in schools, kindergartens and communities; Personnel and senior butlers in medicine, nutrition and health products, food and catering enterprises, beauty, direct selling, fitness, insurance (life insurance) and other industries; I am interested in full-time or * * * nutrition and health work or have a strong interest in nutrition, health care and health knowledge, and I hope to learn systematically.
2) Application conditions (tentative)
Public dietitian level 4 (intermediate)
(One of the following circumstances)
(1) continuous work in this occupation 1 year or more.
(2) have a secondary school diploma in medicine or food and related majors.
(three) through the fourth level of formal training in this occupation, to reach the required standard hours, and to obtain a certificate of completion.
Male * * * Dietitian Level 3 (Senior)
(One of the following circumstances)
(1) has worked continuously in this major for more than 6 years.
(2) Having been engaged in this occupation for more than 4 years continuously after obtaining the Grade IV vocational qualification certificate of this occupation.
(three) after obtaining the four-level vocational qualification certificate, he has been engaged in this occupation for more than three years continuously, reached the standard hours stipulated in the three-level formal training of this occupation, and obtained the certificate of completion.
(4) College degree or above in medicine or food-related major.
(5) Have a college degree or above in non-medical or food and related majors, and have been engaged in this occupation for more than 1 year.
(6) Have a college degree or above in non-medical or food and related majors, and have reached the required standard hours after three-level formal training in this occupation, and obtained a certificate of completion.
Male nutritionist II (technician level)
(One of the following circumstances)
(1) continuous work in this occupation 13 years or more.
(2) Having been engaged in this occupation for more than 5 years continuously after obtaining the third-class occupation qualification certificate of this occupation.
(three) after obtaining the third-level vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has reached the prescribed standard hours after the second-level formal training of this occupation, and has obtained the certificate of completion.
(4) Have a bachelor's degree in medicine, food or related majors, and have been engaged in this occupation for more than 4 years after obtaining the third-class vocational qualification certificate of this occupation.
(5) Have a bachelor's degree in medicine or food and related majors, have been engaged in this profession for more than 3 years after obtaining the third-level vocational qualification certificate, have reached the required standard hours after the second-level formal training of this profession, and have obtained the certificate of completion.
(6) Have a master's degree or above in medicine or food and related majors, and have been engaged in this occupation for more than 2 years.
Public dietitian level 1 (scientific research level)
(One of the following circumstances)
(1) continuous work in this occupation 19 years or more.
(two) after obtaining the qualification certificate of the secondary occupation, he has been engaged in this occupation for more than 4 years.
(three) after obtaining the secondary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously, and has reached the standard hours stipulated in the formal training at the first level of this occupation, and has obtained the certificate of completion.
(4) Bachelor degree in medicine or food and related majors 13 years or more, master degree for 8 years and doctor degree for 5 years.
3) Identification method
It is divided into three parts: professional ethics, theoretical knowledge and professional skills examination. Among them, the examination questions of professional ethics and theoretical knowledge are multiple-choice questions, which are answered by question cards. The test questions of professional skills are comprehensive applications, and they are answered with paper and pencil. The examination was conducted on a scale of 100, with 60 points passing. Among them, the second-level public dietitian must also conduct a comprehensive audit.
Specific evaluation methods:
1, complete the required study hours within the specified time;
2. get the admission ticket.
3. Take the theoretical examination and skill examination at the appointed time and place.
4, theoretical examination, skill examination are above 60 points, issued by the Ministry of labor and social security vocational qualification certificate.
5. Those who fail to score 60 points in one subject are deemed to have failed, and then apply for a make-up exam next time.
4) Qualification certification
It is tentatively scheduled to issue a national four-level vocational qualification certificate to an assistant dietitian, a national three-level vocational qualification certificate to a senior dietitian, a national two-level vocational qualification certificate to a technician-level dietitian and a national first-level vocational qualification certificate to a lecturer-level dietitian.
professional certificate
Post training certificate
Industry certificate
Registered dietitian: The so-called registered dietitian (RD) must be a clinician who has completed theoretical courses, has relevant certified clinical practice and successfully passed the national qualification examination. In addition, registered dietitians need to continue to receive re-education and vocational skills training according to the requirements of the registered dietitian Committee.
5) Training objectives
Students majoring in medicine, pharmacy or biology and food in universities and technical secondary schools; Staff of nutrition and health care department of hospital and staff of relevant clinical departments; Persons in charge of catering or engaged in nutrition and health education in schools, kindergartens and communities; Personnel and senior butlers in medicine, nutrition and health products, food and catering enterprises, beauty, direct selling, fitness, insurance (life insurance) and other industries; I am interested in full-time or * * * nutrition and health work or have a strong interest in nutrition, health care and health knowledge, and I hope to learn systematically. [Edit this paragraph] Vocational guidance work content
(1) for dietary survey and evaluation; (2) Measurement and evaluation of human nutritional status; (3) Nutrition consultation and education; (4) Dietary guidance and evaluation; (5) food nutrition evaluation; (6) Community nutrition management and nutrition intervention; (6) Training and management
Employment direction
Including kindergartens, schools, communities, beauty salons, outpatient departments, private hospitals, fitness centers, nutrition supermarkets, food enterprises, student nutrition meal companies, etc. Public dietitian is a special profession that is market-oriented and meets the needs of society. He received various vocational skills training and passed the exam. With the socialization of nutrition problems, nutrition fast food companies, public dietitian vocational training institutions and nutrition consulting institutions will emerge as the times require, and family nutrition consultants and enterprise nutrition consultants will become a new and fashionable profession.
skill
1, to guide the consultant's thinking
In the process of consultation, nutritionists should constantly guide consultants to understand their own conditions and requirements, and express their consultation wishes and purposes completely and clearly. In the process of conversation, it is necessary to constantly stimulate the counselor's acceptance consciousness of nutrition and health, and of course, we should not blindly drag everyone to the nutrition issue, otherwise it will cause resentment.
2. Public consultation
Closed question and answer is the most taboo in consultation. To guide counselors with questions and answers, it is necessary to stimulate counselors' desire to speak. Grasp the personal needs and wishes of the consultant to the greatest extent in the inquiry.
3. Put down your identity and listen.
Nutritionists must take consultants as the center, and don't deny non-professional questions raised by consultants with academic or authoritative tone or behavior. Dietitians should encourage and instill their own knowledge and behavior, but they can't ask consultants to accept principles.
4. Encourage and promote exchanges.
Counselors sometimes remain silent or contradictory. Nutritionists should be patient, change the way of consultation and change the fixed thinking of consultants through encouraging methods. Don't chase, don't rush for success.
5. Improving information and review
Using short language and clear vocabulary by nutritionists can quickly improve the consultant's understanding of information. The most important thing is that after classifying the information, it will cause the consultants to scream and review their own problems. In this way, the nutritionist's work gets twice the result with half the effort.
6. Avoid and maintain privacy
Consultants often regard their health maintenance or consultation as a weak behavior. Speaking of health problems, at least at this stage, I still care about my own evaluation. Dietitians should try to avoid privacy or sensitive topics and learn to forget the privacy of consultants. It is important to remember a customer, but don't remember his privacy.
Etiquette quality
1, smile
For a person who is engaged in nutrition and health, a smile is a business card, representing your own healthy mentality. Employees' smiles can give guests a cordial feeling and make them feel comfortable. Smiles between employees and smiles sent by leaders to employees can relieve the pressure of work and emotion. Smile is the warmest and most considerate care and greeting you can give to others. Smiling is a shortcut to close the distance between customers and employees. Smiling not only makes others feel comfortable, but also makes themselves feel better, and it will also infect your counselor or audience.
Step 2 greet
As a nutritionist, you should greet your customers first. Your voice is loud and powerful, which first proves that you are healthy and energetic. Nodding is because body language can better express your respect and attention to each other and often help you win the favor of more customers.
3. Language
In order to make people understand the art of speech accurately, nutritionists must pronounce clearly and cadently, and the pronunciation and intonation should be aesthetic, so that the audience can feel your language art and talent. You will naturally accept your knowledge, theory and viewpoint. Besides knowing how to choose words and make sentences, we should also pay attention to constantly collecting information on various health topics. In short, it is necessary to understand all aspects of knowledge that the public is concerned about, so as to find a common language when talking with people, and such a conversation will also make both sides feel happy.
4. Rules
Answering the phone is a very learned way of communication. The first requirement of proper telephone etiquette is that the speaking volume should be appropriate, the pronunciation should be clear and unambiguous, the speaking speed should be moderate, and you should learn to repeat and record. In this way, the other party is relieved to know that their ideas have been correctly conveyed. [Edit this paragraph] Entrepreneurial conditions and professional requirements
College degree or above in nutrition, health care, basic medicine, food science and other related majors.
International Nutritionist Association (INCA) International Registered Nutritionist Qualification Certification: INCA is an international dietitian industry organization recognized by the United States, and there is no relevant examination in China.
Domestic: The qualification certification of clinical nutrition professional doctors of the Ministry of Health is limited to the medical staff engaged in nutrition work in hospitals and enjoys the right to prescribe.
Working experience in clinical nutrition food; Familiar with relevant professional theoretical knowledge, such as basic knowledge of medicine, basic knowledge of nutrition, basic knowledge of population nutrition, basic knowledge of food nutrition and food processing, reasonable selection and cooking, understand the evaluation method of food nutritional value, food pollution prevention and health requirements of various foods, be able to choose foods from both nutritional value and food hygiene, and prepare catering foods suitable for their nutritional needs according to the age, height, weight and physical strength of different people. Must have a certain research and development ability, be able to put forward suggestions and programs according to the tastes and needs of the target, play the role of consulting and guiding services, and coordinate and guide the whole food supply process. Have certain written and oral expression skills, and be familiar with the laws and regulations of this major.
Skill requirements
Diversification of knowledge level
In the process of starting a business, nutritionists should master the professional background, the sublimation of management, the practice of sociology and the concept of marketing.
Advantages of industry positioning. Give full play to the advantages of the professional field, base on the positioning of the health industry, enhance the industry share, and even lead the development of the industry, and show the entrepreneurial ability as much as possible.
Socialization of resource guarantee.
Resources refer to human resources, capital, operation management, profit model and marketing means in the process of starting a business, all of which need the optimal allocation of nutrition entrepreneurs.
Innovation, competition and marketization.
Nutrition entrepreneurship must be close to the market. The positioning of consumer groups, competitive advantages, different products launched and the core competitiveness of the team are all accurate positioning of entrepreneurs in the nutrition industry.
In short, it is essential for nutritionists to accumulate their own knowledge, master their own skills and social experience in the process of employment or entrepreneurship, and the development of nutritionists is promising.
Foreign situation
In foreign countries, nutritionists are indispensable members of the health team. They appear in hospitals, health care institutions, clinics, communities, schools, food and medicine industries, catering enterprises, scientific research institutions, fitness centers, private training and consulting and other different fields.
Clinical nutritionist: responsible for diagnosing patients' nutritional problems, listing health care plans and supervising the effectiveness of dietary changes. Usually they work in hospitals, community fitness centers or health care institutions. There, they address the health needs of weight control, diet and nutrition, heart disease, cancer, children and the elderly.
Catering service management: nutritionists join the catering service management industry, so that no matter three meals a day or snacks can be prepared and distributed safely, hygienically and cost-effectively. They are responsible for catering services in hospitals, health care institutions, schools, institutions of higher learning and commercial places.
Nutrition consultant: provides expert advice on nutrition, dietotherapy and catering services for individuals, institutions, commercial organizations and the media. They run their own private consulting business.
Public health nutritionists: They work in the field of public health care, understand the nutritional needs of the public, identify nutritional problems in the community, and formulate nutrition education projects and health promotion strategies. Through their work in the field of public health care and social services, public health nutritionists provide information and advice to other public departments, experts and the public.
Nutritionists in community fitness centers: These nutritionists cooperate with communities and individuals to improve their nutritional level, resist diseases, pay more attention to diet and improve personal health control.
Nutritionists in the field of education: they provide students with courses in nutrition, nursing, medicine, pharmacy and dispensing, dentistry, food production and child health care, such as nutrition, food chemistry and catering service management. These courses are offered in primary schools, secondary schools, universities, vocational schools and hospitals.
Dietitians in the business field: Under the business background, dietitians assist leaders in research, help promote production, and give expert advice on management and marketing. With the help of nutritionists, food and pharmaceutical companies, market associations and catering service providers can produce better food and nutritional products and put them on the market.
Research nutritionist: responsible for making plans and implementing research projects. These projects can fundamentally improve the medical level and save the cost of catering services. Universities, health care institutions and enterprises usually support nutritionists' research. [Edit this paragraph] The field of competence level nutrition can be roughly divided into the field of practice and the field of theoretical research. What is most popular in the market is practical knowledge. Because of the differences in application fields, there have been corresponding specific occupations.
If you specialize in disease management and disease prevention, it is called health management, and the business training is called health manager.
A public dietitian is a person who specializes in nutritional assessment/verification, calculation/suggestion/investigation for the community/public.
Those who specialize in food preparation/food production/food selection/people's food suggestions are called order chefs, and those who are trained in business are called order chefs.
For example, a person who specializes in diet/nutrition/medicine/rehabilitation for seriously ill/sick people is called a clinical dietitian.
Due to the rise of commercial training institutions and the promotion of enterprises, as well as the general lack of national nutritionists, the definition and field of nutritionists are rather vague. As a result, some people who want to work in this field are more and more confused, and there are more and more questions about what certificate to take/whether it can pass/whether it is welcomed by employers/whether it is valuable. Some people take the exam, but they can't correspond to related fields, because they can't know the reasons for the division of fields, so they can't combine this field with their own knowledge. It is necessary to break down all kinds of work here.
First of all, no matter what kind of practice field, the foundation of nutrition must be passed. That is, basic nutrition, including nutritional knowledge/non-nutritional knowledge/anti-nutritional knowledge/and their relationship.
Secondly, the choice of application in the field. Whether you use this knowledge for public popularization, clinical practice, diet, family prevention or business units, etc. Make a choice according to the job you are going to do. Therefore, if you want to do nutrition popularization, but you learn to order food, you can't meet your needs. I want to do clinical nutrition, but I don't know much about health management. Why? There is a need to divide various occupations into ability levels.
There are four levels of nutrition.
First, the material level, that is, all kinds of foods mentioned by Chinese medicine, are divided into cold/hot/and other categories. Dae Jang-jin is an expert in this field. Detailed functional memory and collocation of plants and food/animals. Need experience.
The second is the level of nutrient elements, that is, western nutrition. The nutritional components were analyzed from the microstructure, and the functions of each element were defined. But it's easy to take the whole system apart and understand it independently.
The third is the chemical structure level, which describes the structural composition of elements and the function/process of human body structure in detail. A deeper microscopic field.
The fourth is the research level of molecular atoms, which is discussed through the structure of molecules/atoms that constitute elements.
The fifth is the level of genetic structure. Through the observation in the field of the smallest structure of matter and the field of human genes, we can understand the functions and principles between matter. These are usually done in the laboratory. At present, the newly discovered ester membrane structure is different from solid/liquid/gas/crystal structure, which may push nutrition to another new field.
The sixth is information research. If the previous studies were all about actual matter, the study here refers to the study of nihilistic information. Such as human body current/magnetic field/infrared field/ultraviolet field/glow, etc. And the corresponding relationship with the earth's magnetic field/cosmic field, etc. , all belong to information research. The most interesting thing is the pyramid energy. And relates to fields such as cosmic field/magnetic field. That is to say, there are visible substances and invisible substances in this world. Our eyes can only observe light in a fixed frequency range. The detection range of visible light wavelength is about 750 nm to 400 nm, which is beyond the detection range of visual receptors and cannot be perceived. However, 750 nm to 400 nm only accounts for about 3% of the electromagnetic spectrum, and human beings can only recognize 3% or less of the world. Therefore, we must emphasize that seeing is believing and we have not made mistakes.
Example: A student majoring in life science asked, How far can you learn nutrition by yourself?
At present, his foundation should be the fourth stage. It can be said that he can easily become a nutrition professional. Because his major is biochemistry. So if he has mastered the level of molecular structure, it is basically no problem to learn the contents of chemical structure level, nutrition level and material level. Life science, Chinese medicine and other postgraduate majors are suitable. But he must be sober and understand that although the knowledge at the molecular level is in-depth content, learning the above knowledge quickly does not mean that he has mastered the knowledge at the nutritional element level. Just like medicine and nutrition are similar, but they are definitely not the same. In addition, if your major is not close to medicine, I suggest you add self-study courses such as anatomy, diagnostics, pathology, physiology and cell biochemistry, which are all contents of human medicine. The last question is how he should get the knowledge and experience of nutrition clinic. General medical students are easy to find, but non-professional students are hard to find. But entering the health care industry can gain the accumulation of clinical experience. Finally, to sum up:
First, on the material level, the corresponding occupation is a bit of a kitchen/public dietitian/canteen dietitian.
The second is the level of nutritional elements, and the corresponding occupations are popular science nutritionists/nutrition lecturers/nutrition investigators.
The third is the level of chemical structure, and the corresponding occupation is clinical dietitian/health manager/nutrition researcher.
Fourth, the level of molecular and atomic research, the corresponding occupation is nutrition expert/nutrition researcher/nutrition project management.
Fifth, the level of gene structure corresponds to the development of professional nutrition management projects/nutrition theory researchers/nutrition consultants/scientific research/production in the field of nutrition.
The sixth is information research, which is suitable for all the above personnel. But it takes experience to accumulate. [2] [Edit this paragraph] Ten Standards Xiaomi Nutrition Organization believes that an excellent millet nutritionist should be a senior professional with the advantages of western medicine, Chinese medicine skills, chefs, psychologists, health managers, sports experts, marketing experts and thinking experts, and should meet the following ten standards:
Xiaomi nutritionists must manage the changes of customers' daily diet and physical fitness indicators-the work of health managers.
Millet nutritionists must be familiar with the formation principle and causes of eight systemic diseases of human body-clinical dietitian work.
Millet nutritionists must be familiar with the basic diagnostic skills of Chinese medicine to prevent diseases-the work of Chinese medicine.
Xiaomi nutritionist must let the consultant get a real response, taking into account the positive psychological induction-the work of a psychologist.
Xiaomi nutritionist must be able to calculate the economic income brought by different schemes and the affordable way for patients-economic work.
Xiaomi nutritionist must be good at communication and convey professional knowledge to users, not intimidation-business communication.
Millet nutritionists should have independent analysis, diagnosis of nutritional deficiency, physical investigation, and enjoy the resource of solving problems-logical thinking.
Millet nutritionists must have the basis of physical education and sports, design schemes and measures-sports experts combined with nutrition work.
Millet nutritionists must be familiar with food all the year round, be good at cooking skills, and regard diet as an art-the job of a chef.
Xiaomi nutritionist must be familiar with market insight and know what kind of service is beneficial to market demand, rather than a single business recommendation-marketing work. [
2. College diploma in general medicine, nutritionist certificate for 20 12 health professional technical qualification examination, working in the department of child care in the hospital, does this give you the right to prescribe?
A nutritionist is not a clinician, but a junior technician. The right to prescribe requires the qualification of a medical practitioner, so I will register as a doctor next year.
3. The difference between a nutrition tutor and a nutritionist.
If it is a medical major, it is the most authoritative to directly test the clinical dietitian and has the right to prescribe. If it is aimed at society, it is a general dietitian. It is a certificate issued by the Ministry of Labor and Social Security and appraised by provincial vocational skill appraisal institutions. The third-level public dietitian is also a senior public dietitian, and the second-level public dietitian (technician level) is directly appraised by the national vocational skill appraisal authority, and the first level has not yet been introduced. You can go to the vocational skill appraisal office in Shanghai for consultation, where everything should be clear. Wish you all the best!
4. Which major does the public dietitian belong to?
Hello, now there are food nutrition majors in colleges and universities, and general medical majors can apply for dietitians, and the school will also have training courses.
5. Does the dietitian (intermediate) have the right to prescribe?
No. .
Only registered medical practitioners and assistant medical practitioners can open it.