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 assessment method: 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 Qualification Certificate Post Training Certificate Industry Certificate Registered Nutritionist: 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; Those who are interested in full-time or part-time nutrition and health work or have a strong interest in nutrition, health care and health knowledge and want to learn systematically.
[Edit this paragraph] Career guidance
operating duty
(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; (7) 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. Guide the counselor's thinking. In the process of consultation, nutritionists should constantly guide the consultants on their own situation 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 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. Let go of your identity and listen to the nutritionist. You must take the consultant as the center, and don't deny the non-professional questions raised by the consultant in an 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 fixed thinking of consultants and change the consulting methods through encouraging methods. Don't chase, don't rush for success. 5. Perfecting information and reviewing the short language and clear vocabulary used 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. The avoidance and maintenance of privacy consultants often regard their own 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, which represents his healthy state of mind. 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. 2. Greetings As a nutritionist, you should first say hello to your customers. Your voice is loud and powerful, which proves that you are healthy and energetic first. 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. If a language nutritionist wants people to understand the art of speech accurately, he must be clear-cut, cadenced and full of beauty, so that the audience can feel your language art and language ability. 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. etiquette 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
job requirement
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 approved by the US government, 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
Diversified nutritionists with knowledge level should master professional background, sublimation of management, practice of sociology and the concept of marketing in the process of starting a business. 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, governments, 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. Public health nutritionists provide information and consulting services to other public departments, experts and the public through their work in the field of social public health care and social services. 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] Competency level
The field of nutrition can be roughly divided into practical field and theoretical research field. 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; Second, the nutrition element level, the corresponding occupation is popular science nutritionist/nutrition lecturer/nutrition investigator; Third, the level of chemical structure, the corresponding occupation is clinical dietitian/health manager/nutrition researcher; Fourth, the research level of molecular atoms. The corresponding occupation is nutritionist/nutrition researcher/nutrition project management, and the level of gene structure. The corresponding occupation is nutrition management project development/nutrition theory researcher/nutrition consultant/scientific research/production in the field of nutrition, all of which are suitable. But it takes experience to accumulate. [4]
[Edit this paragraph] Ten criteria
According to the organization, an excellent millet nutritionist should be a senior professional who combines 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: A millet nutritionist must manage the changes of customers' daily diet and physical fitness indicators-the work of a health manager. 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 way that patients can bear-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.