Public nutritionist is one of the 4th batch of new occupations promulgated by the Ministry of Labor. They are vocational and skilled talents who are generated in response to the needs of society and the market. They refer to receiving professional knowledge and skills training, passing the national vocational qualification examination certification, obtaining professional qualifications, and engaging in nutritional consultation, nutritional evaluation, nutritional guidance, nutritional education, nutritional management, and engaged in nutrition. Special professionals engaged in teaching and scientific research, dissemination of nutrition and food safety knowledge, and professionals working to promote public health.
There is a shortage of nutrition professionals in our country, and the employment prospects of public nutritionists are very broad. Public nutritionists can provide nutritional consultation and guidance for healthy and sub-healthy people. Public nutritionists not only play an important role in the community, but also provide education, counseling, guidance and other services to corporate employees, white-collar workers, senior managers, athletes, and families. Owners can engage in nutritional food teaching, scientific research, food or health food production and operation, food hygiene supervision and testing, medical and health and other related positions; full-time (part-time) positions in schools, kindergartens, government agencies, enterprises and institutions, hotels, hotels Nutritionists; full-time (part-time) nutritional guidance in gyms, beauty salons, and communities; full-time (part-time) nutritionists in physical examination centers, etc. There is an extreme shortage of professional talents in related industries, and there are many employment opportunities. Students in universities and technical secondary schools; personnel in hospital nutrition and health departments and related clinical departments; people in schools, kindergartens, and communities who are responsible for catering or engaged in nutrition and health education Personnel; personnel and senior housekeepers from medicine, nutritional health products, food, catering companies, beauty, direct selling, fitness, insurance (life insurance) and other industries; those who are interested in engaging in nutrition and health work full-time or part-time or have a strong interest in nutrition, health care, and health knowledge , hope system learners.
2) Application conditions
Level 4 public nutritionist (one who meets one of the following conditions)
(1) Continuously engage in this profession 1 years and above.
(2) Have a technical secondary school diploma in medicine or food major.
(3) Obtain the required standard hours of formal training as a level 4 public nutritionist and obtain a completion certificate.
Level 3 public nutritionist (one who meets one of the following conditions)
(1) Continuously engaged in this profession for more than 6 years.
(2) After obtaining the fourth-level public nutritionist professional qualification certificate, work in this profession continuously for more than 4 years.
(3) After obtaining the Level 4 public nutritionist professional qualification certificate, working in this profession continuously for more than 3 years, and having received the required standard hours of formal training as a Level 3 public nutritionist, and obtain a certificate of completion.
(4) Have a college degree or above in medicine or food major.
(5) Have a college degree or above in non-medical or food majors, and have been working in this profession continuously for more than 1 year.
(6) Possess a non-medical or food major college diploma or above, have received formal training as a third-level public nutritionist for the required standard hours, and obtained a completion certificate.
Level 2 public nutritionist (one who meets one of the following conditions)
(1) Have been working in this profession continuously for more than 13 years.
(2) After obtaining the third-level public nutritionist professional qualification certificate, work in this profession continuously for more than 5 years.
(3) After obtaining the third-level public nutritionist professional qualification certificate, continuously working in this profession for more than 4 years, and receiving the required standard hours of formal training as a second-level public nutritionist, and obtain a certificate of completion.
(4) Have a bachelor's degree in medicine or food, obtain the third-level public nutritionist professional qualification certificate, and have been working in this profession for more than 4 years continuously.
(5) Possess a bachelor's degree certificate in medicine or food, obtain a third-level public nutritionist professional qualification certificate, and have been engaged in this profession for more than 3 years continuously, and have obtained a second-level public nutritionist qualification certificate. Nutritionists must have formal training that reaches the required standard hours and obtain a completion certificate.
(6) Have a master's degree or above in medicine or food, and have been working in this profession for more than 2 years.
First-class public nutritionist (one who meets one of the following conditions)
(1) Continuously engaged in this profession for more than 19 years.
(2) After obtaining the second-level public nutritionist professional qualification certificate, work in this profession continuously for more than 4 years.
(3) After obtaining the second-level public nutritionist professional qualification certificate, working in this profession continuously for more than 3 years, and having received the required standard hours of formal training as a first-level public nutritionist, and obtain a certificate of completion.
New occupation trial period:
(4) Have a bachelor's degree certificate in medicine or food, and have been continuously engaged in this occupation or related occupations for more than 13 years.
(5) Possess a master's degree or doctoral degree certificate in medicine or food, and have been continuously engaged in this profession or related professions for more than 10 years.
The identification method
is divided into three parts: professional ethics, theoretical knowledge and professional skills examination. Among them, the professional ethics and theoretical knowledge examination questions are multiple-choice questions, and the answers are answered using question cards. The professional skills examination questions are comprehensive applications and are answered using paper and pencil. The exam adopts a hundred-point system, with a passing score of 60 points.
Among them, public nutritionists must also conduct a comprehensive review.
4) Specific assessment methods
1. Complete the prescribed study hours according to the prescribed time;
2. Receive the admission ticket.
3. Take the theory test and skill test at the designated time and place.
4. Those who score more than 60 points in both the theoretical examination and the skills examination will be issued a national job qualification certificate by the human resources and social security department.
5. Those who fail to score 60 points in one subject will be deemed to have failed and will re-apply for a make-up exam next time.
5 Career Guidance Editor
Work content
(1) Conduct dietary surveys and evaluations; (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, nutritional supermarkets, food companies, health industries, student nutritional meal companies, etc. Public nutritionists are special professionals who are market-oriented, respond to social needs, undergo diversified professional skills training, and pass assessments. With the socialization of nutrition issues, nutritional fast food companies, public nutritionist vocational training institutions, and nutrition consulting institutions will emerge. Family nutrition consultants and corporate nutrition consultants will be emerging and fashionable professions.
Be familiar with the professional ethics of nutritionists
As people’s lives improve, nutritionists will enter thousands of households in various forms. Suyun nutritionists are gradually favored and appreciated by various industries , becoming a high-profile group in the industry. In order to adapt to new changes and new needs, expert Li Shuyun specially set up ten professional ethics standards for nutritionists to help nutritionists develop their excellent skills and make their best contribution to serving everyone around them.
Professional ethics of Shuyun nutritionists:
1. No health care product company shall call non-professional and non-clinical dietary nutrition workers nutritionists and recommend products. Work.
2. Any health care product enterprise is not allowed to produce health care products with added medicines, health care products with chemical ingredients, or health care products containing residual carcinogens.
3. Any health products must not conceal the ingredients and amounts of additives, and consumers have the right to make informed choices. No nutritionist should advocate for the so-called multinational companies, the so-called famous brands, the so-called world standards, the so-called patents, and the so-called century-old corporate packaging. They must insist on the responsibility of product quality and public health first. It is not necessary or necessary. It should be exaggerated for corporate packaging to achieve sales purposes.
4. Any health product must not promote the endless wrong supplementation principle of supplementing and eating every year, and use it in the name of "National Nutritionist Recommendations".
Nutritionists want nutritional health products to return to their basics, allowing people who need supplements to take supplements, and allowing people who don’t need supplements to take less or no supplements, allowing people who should take supplements to have a clear timetable instead of extending supplementation indefinitely, and allowing nutritional supplements to be provided. Supplement users have a buffered transition into diet control rather than relying on supplements.
5. Any nutritionist must learn the clinical knowledge and skills of nutrients, and must not exaggerate or learn with bias.
6. No nutritionist can ignore the core role of food, and cannot directly equate health products with the effect of food.
7. No nutritionist should only focus on learning the functions of diet and ignore factors such as nutrition, health care products, psychology, exercise, and environment.
8. No nutritionist can become a direct profit promoter of a certain product, but should guide and standardize corporate behavior. Otherwise you will not be a qualified nutritionist. We abandon and reject nutrition workers who use their knowledge to cover up corporate mistakes and promote the circulation of harmful health products. We despise those fake nutritionists who use the name of nutritionists to scare consumers for profit; we belittle those nutritionists who are not qualified as nutritionists at all but are willing to spread wrong and unscientific nutrition knowledge; we refuse to endorse those who just want to sell a certain product People who have lost their fairness and justice and are constantly advocating nutritional theories for corporate products that potentially endanger the health of Chinese people.
9. Nutritionists do not reject excellent, effective health care products with few side effects; however, they reject poor quality, added medicines, and those that have the potential to cause harm after more than 10 years of incubation.
10. Nutritionists must implement a comprehensive model that combines diet, nutritional health products, and self-recovery ability to select health products. Refuse to recognize and agree that only health products can replace food, and cancel the basic role of food. Any behavior or theory that believes that "health products can replace food" is unreliable.
For nutritionists who apply for the Suyun Nutrition Institute, if they violate the above behaviors and cause adverse effects, the institute will not recognize the nutritionist skills certificate they have obtained. If you need to get re-recognition, in addition to correcting errors, apply for re-examination, and it will be recognized only after passing it.
Consultation skills
1. Guide the consultant’s thinking: During the consultation process, the nutritionist should constantly guide the consultant to his or her own situation and requirements, and fully and clearly express the consultation intention and Purpose. During the conversation, it is necessary to continuously stimulate the consultant's awareness of nutrition and health. Of course, one cannot blindly focus on nutritional issues, otherwise it will cause resentment.
2. Open consultation: Closed questions and answers are the most taboo in consultation. To provide question-and-answer guidance to the consultant, it is also necessary to inspire the consultant's desire to speak. During the inquiry, the consultant's personal needs and wishes should be understood to the greatest extent possible.
3. Put aside your identity and listen: Nutritionists must be consultant-centered and should not deny non-professional questions raised by consultants in an academic or authoritative tone or behavior. Nutritionists should encourage and instill their own knowledge and behaviors, but they cannot require consultants to accept principles.
4. Encourage and promote communication: Consultants sometimes remain silent or resistant. Nutritionists must be patient and change the way of consultation, and use encouragement to change the fixed thinking of consultants. Don't chase after you, don't rush for success.
5. Improve information and review: Nutritionists use short language and clear vocabulary to quickly improve the consultant's understanding of the information. The main thing is to classify the information and relay it through the nutritionist, which will arouse the consultant's screams and review and compare their own problems. In this way, the nutritionist's work will be doubled with half the effort.
6. Avoidance and maintenance of privacy: Consultants often regard their maintenance or consultation for physical health as a weak behavior. When it comes to health issues, at least at this stage, I am still quite concerned about my own evaluation. Nutritionists should try to avoid private or sensitive topics and learn to forget the privacy of consultants. It's important to remember a customer, but don't remember his privacy.
Etiquette quality
1. Smile
For a person engaged in nutrition and health, a smile is a business card, representing your own healthy mentality.
The nutritionist's smile can bring a friendly feeling to the guests and make them feel comfortable. A smile is the warmest, most considerate care and greeting you can give to someone else. A smile is a shortcut to shorten the distance between customers and nutritionists. A smile not only makes others feel comfortable, but also improves your own mood, which will also infect your counselor or audience.
2. Greetings
As a nutritionist, you should first say hello to the customer. Your voice is loud and powerful, which proves that you are healthy and energetic first. Nodding in greeting is because body language can better express your respect and attention to the other party, which can often help you win the favor of more customers.
3. Language
In order for nutritionists to accurately understand the art of speaking, they must enunciate clearly, cadence, and have a beautiful tone of voice, so that the audience can feel your language art and Language skills. I naturally accept your knowledge, theories and opinions. In addition to knowing how to choose the right words and sentences, you also need to pay attention to constantly collecting information on various health topics. In short, you should have an understanding of all aspects of knowledge that the public cares about, so that you can find the same language when talking to others, and such a conversation will also make both parties feel happy.
4. Etiquette
Answering the phone is a very knowledgeable way of communication. The first requirement for proper telephone etiquette is to speak at an appropriate volume, pronounce clearly and without ambiguity, at a moderate speed, and learn to repeat and record. In this way, the other party will feel relieved knowing that their thoughts have been conveyed correctly.
6 Entrepreneurship Conditions Editor
Occupational Requirements
College degree or above in nutrition, health science, basic medicine, food science and other related majors.
Domestic: The Ministry of Health’s Clinical Nutrition Occupational Physician Qualification Certification is limited to medical staff engaged in nutrition work in hospitals and has the right to prescribe.
Have experience in clinical nutritional food and other related work; be proficient in relevant professional theoretical knowledge such as basic medical knowledge, basic knowledge of nutrition, basic knowledge of population nutrition, basic knowledge of food nutrition and food processing, and be able to make reasonable purchases and Cooking, understand the evaluation methods of food nutritional value, food pollution prevention and hygiene requirements of various types of food, be able to make food selections from the aspects of nutritional value and food hygiene, and prepare food suitable for different people according to their age, height, weight, and physical strength. Catering foods that meet the nutritional needs of the population must have certain research and development capabilities, be able to make targeted suggestions and plans based on the tastes and needs of the subjects, serve as consulting and guidance services, and be able to coordinate and guide the entire food supply process. Have certain written and oral expression skills, and be familiar with the laws and regulations of this profession.
Skill requirements
Diversified knowledge levels
In the process of starting a nutritionist business, professional background, sublimation of management, sociological practice, marketing Concepts and so on must be mastered.
Industry positioning is advantageous. Make use of the advantages in the professional field, base on the positioning of the health industry, increase industry share, and even lead the development of the industry, and demonstrate entrepreneurial capabilities as much as possible.
Socialization of resource security.
Resources refer to human resources, funds, operation management, profit models and marketing methods in the entrepreneurial process, which all need to be optimally configured to nourish entrepreneurs.
Innovation and competition are market-oriented.
Nutrition entrepreneurship must keep close to the market. Consumer group positioning, competitive advantages, differences in product launches, and team core competitiveness are all the accurate positioning of entrepreneurs in the nutrition industry.
In short, whether a nutritionist is in the process of employment or entrepreneurship, the accumulation of knowledge, mastery of skills, and social experience are essential, and the development of nutritionists can be promising.
Abroad situation
Abroad, nutritionists are indispensable members of the health team. They appear in hospitals, health care institutions, clinics, communities, schools, governments, food and pharmaceuticals In various fields such as industry, catering companies, research institutions, fitness centers, personal training and consulting.
Clinic nutritionist: Responsible for diagnosing patients' nutritional problems, formulating health care plans, and monitoring the effectiveness of dietary changes.
Typically they work in hospitals, community fitness centers or health care facilities. There, they address health care needs in weight management, dietary nutrition, heart disease, cancer, children and the elderly.
Catering service management: Nutritionists join the catering service management industry, so that whether it is three meals a day or snacks, they can be prepared and delivered safely, hygienically and cost-effectively. The locations where they manage food service are hospitals, health care facilities, schools, colleges and universities, and business establishments.
Nutritional consultants: Provide expert advice on nutrition, dietary therapy and catering services to individuals, institutions, business organizations and the media. They operate their own private consulting business.
Public health nutritionists: They work in the public health field to understand the nutritional needs of the public, identify nutritional problems in the community, and develop nutrition education programs and health promotion strategies. Through their work in public health and social service sectors, public health nutritionists provide information and advisory services to other public sectors, experts and the general public.
Community Fitness Center Nutritionists: These nutritionists work with communities and individuals to improve nutrition, protect against disease, increase dietary awareness, and increase personal control over their health.
Nutritionists in the field of education: They teach students nutrition, food chemistry and catering services in dietetics, nursing, medicine, pharmacy and dispensing, dentistry, food production and child care. Management courses. These courses are offered in primary schools, secondary schools, colleges and universities, vocational schools and hospitals.
Nutritionists in the business field: In a business context, nutritionists assist their respective leaders in conducting research, help promote production, and provide expert opinions on management and marketing. With the help of nutritionists, food and pharmaceutical companies, marketing associations and food service providers are able to produce and market better food and nutritional products.
Research nutritionist: Responsible for planning and executing research projects. These projects can fundamentally improve the level of medical care and save catering service costs. Often universities, health care organizations and industry support research conducted by nutritionists.
7 Ability Level Editing
Classification
The field of nutrition can be roughly divided into practical fields and theoretical research fields. What is most popular in the market is knowledge in practical fields. Because of the differences in applicable fields, corresponding specific divisions of labor have emerged.
For example, those who specialize in disease management and disease prevention are called health managers, and those with commercial training are called health managers.
For example, those who specialize in nutritional assessment/accounting/recommendations/investigations for the community/public, etc. are called public nutritionists.
For example, those who specialize in meal preparation/diet preparation/diet matching/people’s dietary advice, etc. are called ordering masters, and those with commercial training are called ordering masters.
For example, those who specialize in diet/nutrition/drug/rehabilitation work for seriously ill people/disease groups are called clinical nutritionists.
Due to the rise of commercial training institutions and the promotion of enterprises, as well as the general lack of nutritionists in the country, the definition and field of nutritionists are blurred. As a result, some people who want to work in this field are becoming more and more confused. What kind of certificate should they take? Can it be passed? Is it welcomed by employers? Is it valuable? etc. Questions are constantly increasing. Some people have taken certificates, but they cannot correspond to related fields. The reason is that they cannot know the reasons for the division of fields, and therefore cannot combine the fields with their own knowledge. Here it is necessary to break down and explain the various types of work.
First of all, no matter what kind of practical field it is, the basics of nutrition must be passed. That is, basic nutrition, including nutrient knowledge/non-nutrient knowledge/anti-nutrient knowledge/and the relationship between them.
The second is the application selection in the field. Whether you want to use this knowledge for public dissemination, clinical practice, diet, family prevention, corporate units, etc., make your choice based on the job you are about to engage in.
Therefore, if you want to do nutrition popularization work, but you study to be an ordering chef, you will not be able to meet your needs. If you want to do clinical nutrition, but you study health management, you will not be able to understand it in depth. Why? Here it is necessary to divide various occupations into competency levels.
There are four levels of nutrition
The first is the material level, that is, the various foods mentioned in traditional Chinese medicine are divided into cold/hot/equal categories. Dae Jang Geum is a master at this. Detailed functional memory and pairings of plants and food/animals. Experience is required.
The second is the level of nutritional elements, that is, Western nutrition. Analyze the microstructure of nutrients and clarify the functions of each element. But it is easy to take apart the whole/system and understand the substance independently/in isolation.
The third is the chemical structure level, that is, the structural composition of elements and the structural functions/processes of the human body are described in detail. Micro areas that go deeper.
The fourth is the molecular and atomic research level, which is discussed through the structure of the molecules/atoms that make up the elements.
The fifth is the level of genetic structure. Through observation in the field of the finest structure of matter and the field of human genes, we can understand the interactions and principles between substances. These are generally performed in the laboratory. The newly discovered ester film structure is different from solid/liquid/gas/crystal structures and may push nutrition into another new field.
The sixth is information research. If the previous ones were all about actual material research, the research here refers to the research on information that is nothing. For example, the correspondence between the human body's current/magnetic field/infrared field/ultraviolet field/glow, etc., and the earth's magnetic field/cosmic field, etc., all belong to the field of information research. The most interesting thing is the problem of pyramid energy. It involves fields such as cosmic fields/magnetic fields. In other words, there are visible substances in this world and there are substances that you cannot see. Our eyes can only observe light within a fixed frequency. The detection range of visible light wavelengths is approximately between 750 nanometers and 400 nanometers. Anything that exceeds the detection range of visual receptors cannot be sensed. However, between 750 nanometers and 400 nanometers, It only accounts for about 3% of the electromagnetic spectrum, and humans can only recognize 3rd or less of the world. Therefore, it must be emphasized that seeing is believing and making mistakes.
Example: A student majoring in life sciences asked how far he could go if he studied nutrition.
His foundation should be the fourth level. It is easy for him to become a nutrition major. Because his major is biochemistry. Therefore, if he masters the molecular structure level, he will basically have no problem learning content at the chemical structure level, nutrient level, and material level. Postgraduate majors in life sciences and traditional Chinese medicine are suitable. However, he must be clear-headed and understand that although knowledge at the molecular level is in-depth content and learning the above knowledge is very fast, it does not mean that he has mastered knowledge at the nutritional element level. Just like medicine and nutrition are similar, but definitely not equal. In addition, if your major is not close to medicine, it is recommended that you add self-study courses such as "Anatomy", "Diagnostics", "Pathology", "Physiology", "Cellular Biochemistry", etc., which are all about human medicine. The final question is how he should obtain clinical knowledge and experience in nutrition. It is generally easy for medical students to obtain, but difficult for non-major students. However, you can gain clinical experience by entering the health care industry.
Summary
The first is the material level, and the corresponding professions are order chef/public nutritionist/canteen nutritionist
The second is the nutritional element level. Corresponding occupations include science nutritionist/nutrition lecturer/nutritional investigator, etc.
The third is the chemical structure level, and corresponding occupations include clinical nutritionist/health manager/nutritional researcher
The fourth is the molecular and atomic research level, and the corresponding occupations are nutrition experts/nutrition researchers/nutrition project managers
The fifth is the gene structure level, and the corresponding occupations are nutrition management project developers/nutrition theory researchers/nutrition Consultant experts/scientific research/production in the field of nutrition
The sixth is information research, which is suitable for all the above people. However, experience accumulation is required.
8 Subject Introduction Editor
Cultivation objectives: To cultivate students who can evaluate, manage and guide human nutritional status and dietary nutrition; to carry out dietary nutrition to prevent common and nutrition-related chronic diseases Guidance work; applied higher vocational and technical talents with the ability to investigate and analyze dietary nutritional status, design and evaluate nutritional food development.
Main courses: Basics of Traditional Chinese Medicine, Anatomy and Physiology, Pathology, Traditional Chinese Medicine, Prescriptions, Pharmacology, Basic Nutrition, Western Medicine Internal Medicine, Western Medicine Surgery, Food Microbiology, Food Toxicology, Food Hygiene, basics of cooking, clinical nutrition, traditional Chinese medicine and dietetics, health regulations and supervision, etc.
Employment direction: Be able to work competently in medical and health units at all levels, food hygiene supervision agencies at all levels and various catering and food processing and distribution enterprises, schools, kindergartens, public canteens of enterprises and institutions Evaluation, management and guidance of dietary nutrition, as well as nutritional food teaching, scientific research, food hygiene supervision and testing, nutritional consultation, etc.
Development trend: Nutrition is an important marginal medical science. The internal reasons and external conditions for the development of nutrition have development prospects.