Southern network news people take food as the sky, and diet is mainly nutrition. Just as people gradually put the cleaning, quality assurance and preservation of food on the agenda, the first national professional qualification standard for nutrition instructors was released in Shanghai a few days ago. In the future, this occupation, which is vital to people's lives, will gradually enter the management mechanism of holding certificates, and the public will begin to enjoy the standardized services of professionals while tasting delicious food. It is understood that the first appraisal exam will be held in mid-September, and the Shanghai Nutrition Society is entrusted by the Municipal Vocational Training Guidance Center and is currently organizing pre-test training related to this.
A new career is about to begin.
At present, nutritionists at all levels in developed countries are very strong. For example, there are more than 50,000 nutritionists in the United States with a population of less than 300 million, and there are/kloc-0 nutritionists for every 330 people in Japan, while there are less than 2,000 professional nutritionists in China, that is, there are/kloc-0 nutritionists for every 650,000 people, mainly concentrated in tertiary and secondary hospitals. In people's lives, it is difficult to meet nutritionists, let alone form a career.
According to the survey, the nutritional health status of urban and rural residents in China has improved obviously in recent 10 years, but the nutritional health problems of residents can not be ignored: the dietary structure of residents is not reasonable; The prevalence of chronic non-communicable diseases is rising rapidly, especially chronic diseases such as hypertension, diabetes, overweight and obesity are closely related to dietary nutrition, and some nutritional deficiencies still exist. How to balance nutrition and improve unreasonable dietary structure; Preventing nutritional deficiency and related chronic diseases has become a very urgent task.
Three grades of the new standard
Nutrition instructors refer to professional and technical personnel engaged in public nutrition services such as food selection, recipe making, nutrition evaluation and nutrition education. They mainly provide nutrition-related guidance in communities, primary and secondary schools, kindergartens, universities, large enterprises and institutions, canteens, food production enterprises, restaurants at all levels and other units.
It is understood that the national nutrition tutor's professional qualification is set to three levels, namely "four levels, three levels and two levels". The specific vocational ability requirements are: Level 4: Understand the basic knowledge of nutrition and health, nutrition and catering hygiene, and the main nutritional components of various foods; Calculate the nutritional composition of the diet and make recipes for the general population. In the process of selection, processing and cooking, cooking and management personnel are given food nutrition and hygiene guidance, as well as catering hygiene training.
Level 3: familiar with the professional knowledge of nutrition and health, nutrition and food hygiene; Grasp the special nutritional needs of pregnant women, nursing mothers, infants, students, the elderly and other target groups; Carry out nutrition catering, nutrition composition calculation, nutrition evaluation and put forward improvement measures, and educate these people on nutrition and food hygiene knowledge; Participate in the formulation of nutritional standards for enterprise products.
Level 2: master the professional knowledge of nutrition and health, nutrition and food safety; Familiar with the role of nutrition in preventing malnutrition and nutrition-related chronic diseases, and understand the nutritional needs of nutrition-related chronic diseases; Carry out nutrition and food safety knowledge publicity and education, carry out dietary nutrition guidance, and prevent common and nutrition-related chronic diseases; Carry out a survey of dietary nutrition status; Participate in the design and evaluation of nutritious food development.
Declare secondary vocational schools as the starting point
In the office of the Nutrition Society in the Science Museum, the bell of the consultation telephone keeps ringing. According to Liu Jiaoshou, chairman of the Society, anyone who graduated from a high school or secondary vocational school, including a secondary school, a vocational school or a technical school, can directly apply for the professional qualification appraisal of a four-level dietitian. Candidates who have graduated from related majors for three years can be exempted from theoretical knowledge.
Level 4 nutrition lecturer, with 2 years or above experience; Or colleges and universities (including universities, junior colleges and higher vocational colleges) graduate and work for 2 years or more, you can directly apply for three-level vocational qualification appraisal. Candidates who graduate within 3 years can be exempted from theoretical knowledge.
Hold the "College Students' Vocational Qualification Certificate" and have worked for 2 years or more, and can apply for secondary vocational qualification appraisal; Holders of intermediate technical titles must participate in the professional qualification appraisal of three-level nutrition instructors, and those who pass can directly declare the second-level professional qualification appraisal.
The evaluation is divided into two parts.
The total vocational qualification training for Level 4 nutrition lecturers is ***220 hours, including 155 hours of theoretical teaching and 65 hours of skill training. The method of combining theoretical knowledge teaching with practical skills training is adopted. Through training, students can master the basic principles, theories and concepts of "nutrition tutor"; Understand the basic elements of their behavior and have the basic ability of nutrition guidance.
According to the training content and relevance, and the principle of combining theoretical knowledge with practical skills, four modules are set up: food selection, recipe writing, nutrition evaluation and nutrition education.
The professional qualification appraisal of nutrition instructors is divided into "theoretical knowledge examination" and "skill operation examination". The theoretical examination adopts the closed-book method, and the skill examination adopts the on-site operation method. All of them shall be graded as 100, and scores above 60 shall be considered as qualified. Qualified persons can obtain the national vocational qualification certificate uniformly printed by the Ministry of Labor and Social Security.
Evaluation criteria of nutrition instructors
I. Description of Nutrition Instructor
1. 1. overview of nutrition instructors
1. 1. 1, definition of nutrition tutor
Nutrition instructor refers to a professional who has been trained as a nutrition instructor, mastered the professional knowledge of nutrition and health care theory and system, and can independently carry out nutrition and health care, nutrition consultation and publicity and education.
1. 1.2, nutrition lecturer level.
This major is divided into three levels: primary, intermediate and advanced.
1. 1.3, the ability characteristics of nutrition instructors
Strong understanding and professional skills.
1.2, nutrition tutor conditions
1.2. 1, working mechanism
Hospitals, schools, communities, restaurants and other nutrition and health care services and consulting institutions.
1.2.2, education requirements
(1) The primary requirement is technical secondary school or above;
(2) Intermediate level requires junior college or above;
(3) Advanced requirements include bachelor degree or above.
1.3, training requirements
1.3. 1, training form and duration
Can take amateur, face-to-face, internship, remote counseling and other forms. The primary training time is 600 hours, including no less than 80 hours of pre-test counseling; Intermediate training time is 700 hours, of which pre-test counseling is not less than 100 hours; Advanced training time is 800 hours, of which pre-test counseling is not less than 120 hours.
1.3.2, teacher training
(1) Teachers who train primary nutrition instructors must have a college degree or above in related majors, and have worked as nutrition instructors for more than 3 years.
(2) The instructor of intermediate nutrition instructor training must have a bachelor's degree or above, an associate senior professional title or above, and have been engaged in the professional work of nutrition instructors (including teaching and scientific research) for more than 5 years.
(3) The teachers who teach the professional training of senior nutrition instructors must have a postgraduate degree or above, have relevant professional titles or above, and have been engaged in the professional work of nutrition instructors (including teaching and scientific research) for more than 8 years.
1.3.3, training conditions
(1) The training institution is authorized by the National Nutrition Instructor Training and Evaluation Project Management Office;
(2) Training places should have standard classrooms and necessary teaching facilities;
(3) There should be a certain number of qualified teachers.
1.3.4, training acceptance
The acceptance right of nutrition instructor training is limited to the National Nutrition Instructor Training and Evaluation Project Management Office and its authorized institutions.
1.4, identification requirements
1.4. 1 applicable object
Employees in the nutrition and health care industry or people interested in working as nutrition instructors.
1.4.2 reporting conditions
(a) primary nutrition and health care professionals (with one of the following conditions)
(1) Those with technical secondary school education or above who have passed the training hours for primary nutrition and health care professionals and passed the examination;
(2) Those who have been engaged in the professional work of nutrition instructors for more than 1 year and have reached the training hours of primary nutrition instructors and passed the examination;
(3) Primary nutrition teachers who have completed the training hours and passed the examination.
(two) intermediate nutrition instructor (with one of the following conditions)
(1) Those with college education or above, who have passed the training hours of intermediate nutrition lecturers and passed the examination;
(2) Those who have been engaged in the professional work of nutrition instructors for more than 3 years and have reached the training hours of intermediate nutrition instructors and passed the examination;
(3) The personnel with intermediate titles have passed the training hours of professional talents of intermediate nutrition lecturers and passed the examination.
(three) senior nutrition instructor professionals (with one of the following conditions)
(1) Those who have a bachelor's degree or above and have passed the training hours of senior nutrition lecturer and passed the examination;
(2) Those who have been engaged in the professional work of nutrition instructors for more than 5 years and have reached the training hours of senior nutrition instructors and passed the examination.
(3) Senior nutrition lecturer who has completed the training hours and passed the examination;
1.4.3, appraiser
(1) The qualification of assessors is recognized by the National Nutrition Instructor Vocational Training and Evaluation Project Management Office;
(2) There are 1 examiner for every 30 candidates in the theoretical examination; Operation assessment Every 15 candidates are equipped with 1 examiner.
1.4.4, identification method
There are two forms: theoretical examination and operational examination.
(1) The theoretical examination takes the form of a closed book, and the examination paper is put forward by the National Nutrition Instructor Training and Evaluation Project Office, with a full score of 100 and a score of 60.
(2) The skill operation examination is conducted in combination with the actual site, and the score of100,60 is qualified;
More than 60 points for the above two items are qualified, 80 points for good, and 90 points for excellent.
1.4.5 evaluation time
Theory test 100 minutes, operation test 100 minutes.
1.4.6, appraisal place
(1) standard classroom
(2) Operation site
Second, professional ethics
2. 1 professional ethics
2. 1. 1, basic knowledge of professional ethics
2. 1.2, professional code
(1) I love my job, serve the society, and have a high sense of responsibility as a nutrition and health care teacher;
(2) Treat customers equally and be highly responsible;
(three) when establishing a working relationship with the parties, they are obliged to inform them of the methods, technologies, objectives, rules and limits of nutrition and health care, and reach an agreement with the parties.
2.2 Basic knowledge and skills requirements
2.2. 1, primary nutrition teachers must learn and master the following knowledge and skills:
(1) basic nutrition; (2) nutrients; (3) all kinds of food nutrition (4) food hygiene; (5) Nutrition of different people.
2.2.2. Intermediate nutrition teachers must learn and master the following knowledge and skills in addition to the knowledge and skills of primary nutrition teachers:
(1) disease nutrition; (2) Community nutrition; (3) food safety; (4) Chinese medicine dietotherapy; (5) Food additives.
2.2.3. Senior nutrition instructors must learn and master the following knowledge and skills in addition to the knowledge and skills of intermediate nutrition instructors:
(1) medical foundation; (2) functional food; (3) Nutrition meals and nutrition distribution of each group; (4) medicated diet; (5) food poisoning.
Third, the evaluation ratio.
3. 1 Proportion of basic knowledge evaluation of nutrition instructors at all levels
Third, the evaluation ratio.
3. 1 Proportion of basic knowledge evaluation of nutrition instructors at all levels
Advanced (%) Intermediate (%) Elementary (%)
Basic medical theory105-
Basic nutrition theory 3 6 10
Nutrition theory of different populations 3 6 15
Disease nutrition theory105-
Community nutrition theory 5 10-
Food nutrition knowledge 3 6 15
Dietotherapy knowledge 3 6-
Knowledge of food hygiene 3 6 10
Knowledge of Medicinal Diet 5 ——————————
Knowledge of functional food 5 ———————————————————————.
Total 50 50 50
3.2 Proportion of vocational skills evaluation of nutrition instructors at all levels
Advanced (%) Intermediate (%) Elementary (%)
Community nutrition theory 5 10 10
Disease nutrition theory 5 10 10
Nutrition consultation for different groups of people 10 15 30
Nutritional catering for diseases 15 15-
Nutritional catering for special people15 ————————
Total 50 50 50
Comments: At present, there are only/kloc-0 nutritionists per 500,000 people in China, while there are/kloc-0 nutritionists per 300 people in the United States, which shows the lack of nutritionists in China. It is reported that the "National Nutrition Regulations" being formulated in China stipulates that:/kloc-in canteens and catering units with more than 0/00 people, dishes are no longer directly prepared by chefs, but must be completed under the guidance of nutritionists; Dining halls and catering units with more than 300 people must be equipped with special nutrition instructors. Experts roughly estimate that there are more than one million nutritionists in China. Therefore, the development potential of nutrition instructors is promising in the next few years. Besides, this job pays well. It is estimated that the average monthly salary is around 3000 yuan, and the high salary can reach 5000 to 6000 yuan. Therefore, participating in the vocational training of nutrition instructors is an effective way to rank among the shortage of talents.
Nutrition instructors have a wide career path, and nutritionists need to make great efforts in many fields:
1, clinical nutrition instructor:
Usually working in hospitals, community fitness centers or health care institutions, responsible for diagnosing patients' nutritional problems, listing health care plans, and monitoring the effect of dietary changes.
2, catering service management nutritionist:
Nutrition instructors join the catering service management industry, which makes it possible to prepare and distribute meals or snacks safely, hygienically and cost-effectively.
3. Nutrition consultant:
Provide expert advice on nutrition, dietotherapy and catering services for individuals, institutions and commercial organizations. Such nutritionists generally work in professional consulting institutions.
4, male * * * health and nutrition lecturer:
I work in the field of public health care and social services. I am responsible for understanding the nutritional needs of the public, identifying the nutritional problems in the community, proposing nutrition education projects and health promotion strategies, and providing information and consulting services to other public departments, experts and the public.
5. Nutrition instructors in the business field:
Most of them are food and drug companies, market associations and catering service providers. Nutritionists assist business leaders in research, give expert opinions on management and market, and urge enterprises to produce better food and nutritional products and put them on the market.
6, research nutrition tutor:
Usually working in universities, health care institutions and enterprises, responsible for making plans and implementing research projects. These projects can fundamentally improve the medical level and save the cost of catering services.