There is a shortage of nutrition professionals in China, and the employment prospects of public dietitians 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; 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.
2) Application conditions
Level 4 public dietitian (meeting one of the following conditions)
(1) Continuously engaged in this occupation 1 year or more.
(2) Have a technical secondary school diploma in medicine or food.
(3) After formal training of public dietitians in Level 4, they have reached the required standard class hours and obtained a certificate of completion.
Three public nutritionists (meet one of the following conditions)
(1) Engaged in this occupation for more than 6 years.
(2) Having been engaged in this occupation for more than 4 years after obtaining the professional qualification certificate of Grade 4 public dietitian.
(3) After obtaining the professional qualification certificate of level 4 public dietitian, he has been engaged in the professional work for more than 3 years continuously, and has reached the required standard hours after being trained by level 3 public dietitian, and obtained the certificate of completion.
(4) College degree or above in medicine or food.
(5) Have a college degree or above in non-medical or food majors, and have been engaged in this occupation for more than 1 year.
(6) have a non-medical or food professional college degree or above, and have reached the required standard hours after training by a three-level nutritionist, and obtained a certificate of completion.
Two public nutritionists (meet one of the following conditions)
(1) Have been engaged in this occupation continuously for more than 3 years1.
(2) Having been engaged in this profession for more than 5 years after obtaining the professional qualification certificate of the third-class public dietitian.
(3) After obtaining the professional qualification certificate of the third-level public dietitian, he has been engaged in this profession for more than 4 years continuously, and has reached the required standard hours after formal training by the second-level public dietitian, and has obtained the certificate of completion.
(four) to obtain a bachelor's degree in medicine or food, to obtain a three-level professional qualification certificate for nutritionists, and to engage in this occupation for more than 4 years.
(5) Having a bachelor's degree in medicine or food, having obtained the professional qualification certificate of the third-class public dietitian, having been engaged in this profession for more than 3 years continuously, having been trained by the second-class public dietitian to reach the required standard hours, and having obtained the certificate of completion.
(6) have a master's degree or above in medicine or food, and have been engaged in this occupation for more than 2 years.
A public dietitian (one of the following conditions)
(1) Having been engaged in this occupation continuously for more than 9 years1.
(2) Having been engaged in this profession for more than 4 years after obtaining the professional qualification certificate of Class II public dietitian.
(3) after obtaining the professional qualification certificate of the second-class public dietitian, he has been engaged in this profession for more than 3 years continuously, and has been formally trained by the first-class public dietitian to reach the prescribed standard hours, and has obtained the certificate of completion.
During the probation period of new occupation:
(4) Have a bachelor's degree in medicine or food, and have been engaged in this occupation or related occupations for more than 13 years.
(5) Have a master's or doctor's degree in medicine or food, and have been engaged in this occupation or related occupations for more than 10 years.
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, public nutritionists must also conduct a comprehensive review.
4) 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. Those who have scored 60 points or above in the theoretical examination and skill examination will be awarded the national post qualification certificate by the Ministry of Human Resources and Social Security.
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.
5 career guidance editor
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, health industries, 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.
Familiar with the professional ethics of nutritionists
With the improvement of people's life, nutritionists will enter thousands of households in various forms. Millet nutritionists have gradually been favored and appreciated by various industries and become a group that has attracted much attention in the industry. In order to adapt to the new changes and new demands, expert Li specially formulated ten professional ethics standards for nutritionists, so as to help nutritionists develop their excellent skills and make contributions to everyone around them.
Professional ethics of Xiaomi nutritionist;
1, any health care product enterprise shall not call non-professional and non-clinical dieticians to recommend products.
2. No health care product enterprise may produce health care products with added drugs, health care products with chemical components and health care products with residual carcinogenic components.
3. Any health care product shall not conceal the ingredients and weight of additives, and consumers shall have the right to know and choose. No nutritionist should advocate so-called multinational enterprises, so-called famous brands, so-called world standards, so-called patents, so-called century-old enterprise packaging. He should insist on the responsibility of putting product quality first and people's health first, and should not and should not exaggerate for the sake of enterprise packaging to achieve sales purposes.
4. Any health care product shall not advocate the principle of annual supplement, annual eating and endless wrong supplement, and be labeled as "national nutritionist's suggestion". Nutritionists should let nutrition and health care products return to their original source, let those who need them supplement, let those who don't need them supplement less or not, let those who need them have a clear timetable instead of extending the supplement indefinitely, and let those who supplement nutrition and health care products transition to a state of diet control without relying on health care products in the buffer.
Any nutritionist must learn the clinical and knowledge skills of nutrition, and must not exaggerate and be biased.
6. No nutritionist can ignore the core role of food, let alone directly equate health care products with the role of food.
7. Any dietitian should not only focus on learning the function of diet, but ignore factors such as nutrition, health care products, psychology, exercise and environment.
8. No nutritionist can be the direct interest promoter of a product, but should guide and standardize corporate behavior. Otherwise, you are not a qualified dietitian. We abandon and reject nutrition workers who use their knowledge to cover up corporate mistakes and promote the circulation of harmful health care products. We despise fake dietitians who steal the name of dietitians to intimidate consumers into making profits; We belittle nutritionists who have no nutritionist qualification at all but are willing to spread wrong and unscientific nutrition knowledge; We refuse to recognize those who constantly advocate nutrition theory in order to sell a product that has lost justice and fairness and is potentially harmful to the health of China people.
9. Nutritionists do not refuse excellent, effective and little toxic and side effects of health care nutrition; However, we reject inferior, medicated and hidden nutrition and health care products for more than 10 years.
10, nutritionists must implement the comprehensive mode of combining diet, nutrition and health care products and their own rehabilitation ability to choose health care products. Refuse to admit and agree that only health care products can replace food, and cancel the basic role of food. Any behavior and theory that "health products can replace food" is unreliable.
Dietitians who sign up for Xiaomi Nutrition Institution will not be recognized by the institution if they violate the above behaviors and cause adverse effects. If it needs to be re-recognized, in addition to correcting mistakes, it needs to apply for a second interview before it is recognized.
Consulting skills
1, guide the counselor's thinking: In the process of consultation, nutritionists should constantly guide the counselor on their own situation and requirements, and express the consultation will and purpose 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. Open 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. Let go of your identity and listen: A dietitian 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 communication: Consultants sometimes remain silent or contradictory. Dietitians should be patient and change their fixed thinking by encouraging them to change their consulting methods. Don't chase, don't rush for success.
5. Improve information and review: Nutritionists can use short language and clear vocabulary to quickly improve consultants' 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. A nutritionist's smile can give guests a cordial feeling and make them feel comfortable. 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 nutritionists. 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.
6 entrepreneurial conditions editor
job requirement
College degree or above in nutrition, health care, basic medicine, food science and other related majors.
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, 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.
7 ability level editing
classify
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/accounting/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?
His foundation should be the fourth stage. He can easily become an expert in nutrition. 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.
abstract
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.
8 discipline introduction editor
Training objectives: Training can evaluate, manage and guide human nutritional status and dietary nutrition; Carry out dietary nutrition guidance to prevent common diseases and chronic diseases related to nutrition; Application-oriented higher vocational and technical personnel with the ability of investigation and analysis of dietary nutrition status and development, design and evaluation of nutritious food.
Main courses: Basic Chinese Medicine, Anatomy Physiology, Pathology, Chinese Medicine, Prescription, Pharmacology, Basic Nutrition, Western Medicine, Western Surgery, Food Microbiology, Food Toxicology, Food Hygiene, Basic Cooking, Clinical Nutrition, Chinese Medicine and Nutrition, Hygiene Regulations and Supervision, etc.
Employment orientation: I am qualified for the evaluation, management and guidance of dietary nutrition in medical and health units at all levels, food hygiene supervision institutions at all levels, and public canteens of various catering and food processing and circulation enterprises, schools, kindergartens, enterprises and institutions, as well as the teaching, scientific research, food hygiene supervision and inspection, nutrition consultation and other work of nutritious food.
Development trend: Nutrition is an important medical marginal science. Both internal and external causes of nutrition development have development prospects.