Weight management

Dietitian Certificate Entry Requirements?

Dietitian Certificate Entry Requirements

dietitian certification in weight management

Level 4

(1) Have been continuously engaged in this occupation for more than 1 year.

(2) Have a secondary school diploma in medicine or food.

(3) Have been formally trained as a Level 4 public nutritionist for the required number of hours and obtained a certificate of completion.

Level 3

(1) Have been continuously engaged in this occupation for more than 6 years.

(2) Have been continuously engaged in this occupation for more than 4 years after obtaining the Level 4 public nutritionist vocational qualification certificate.

(3) After obtaining the vocational qualification certificate of the fourth-level public nutritionist, have been continuously engaged in the occupation for more than 3 years, have received the prescribed standard hours of formal training as a third-level public nutritionist, and have obtained a certificate of completion.

(4) Have a college degree or above in medicine or food.

(5) Have a college degree or above in non-medicine or food, and have been continuously engaged in this occupation for more than 1 year.

(6) Have a college degree or above in non-medicine or food, and have received the prescribed standard hours of formal training as a third-level public nutritionist, and have obtained a certificate of completion.

Level 2

(1) Have been continuously engaged in this occupation for more than 13 years.

(2) Have been continuously engaged in this occupation for more than 5 years after obtaining the Level 3 Public Dietitian Vocational Qualification Certificate.

(3) Have been continuously engaged in this occupation for more than 4 years after obtaining the Level 3 Public Dietitian Vocational Qualification Certificate, and have received the prescribed standard number of hours of formal training as a Level 2 Public Dietitian, and have obtained a certificate of completion.

(4) Have a bachelor’s degree certificate in medicine or food, and have been continuously engaged in this occupation for more than 4 years after obtaining the Level 3 Public Dietitian Vocational Qualification Certificate.

(5) Have a bachelor’s degree certificate in medicine or food, and after obtaining the third-level public nutritionist vocational qualification certificate, have been continuously engaged in this occupation for more than 3 years, and have received the prescribed standard number of hours of formal training as a second-level public nutritionist, and have obtained a certificate of completion.

(6) Have a master’s degree certificate or above in medicine or food, and have been continuously engaged in this occupation for more than 2 years.

Level 1

(1) Have been continuously engaged in this occupation for more than 19 years.

(2) Have been continuously engaged in this occupation for more than 4 years after obtaining the second-level public nutritionist vocational qualification certificate.

(3) After obtaining the second-level public nutritionist vocational qualification certificate, continuously engaged in this occupation for more than 3 years, and received the prescribed standard number of hours of formal training as a first-level public nutritionist, and obtained the certificate of completion.

During the trial period of the new occupation:

(4) Have a bachelor’s degree certificate in medicine or food, and have continuously engaged in this occupation or related occupation for more than 13 years.

(5) Have a master’s degree or doctoral degree certificate in medicine or food, and have continuously engaged in this occupation or related occupation for more than 10 years.

2 Areas of Employment for Dietitians

1. Clinic Dietitians: Usually working in hospitals, community fitness centers, or health care facilities, they are responsible for diagnosing patients’ nutritional problems, listing health care plans, and overseeing the effectiveness of dietary changes.

2. Food Service Management Dietitians: Dietitians join the food service management industry to enable safe, hygienic, and cost-effective preparation and delivery of snacks, whether it is three meals a day or small snacks.

3. Nutrition Consultants: Provide expert advice on nutrition, dietary therapy, and food services to individuals, institutions, and business organizations. Such dietitians generally work in professional consulting organizations.

4. Public health dietitians: work in the field of public health care and social services, responsible for understanding the nutritional needs of the general public, identifying nutrition problems in the community, proposing nutrition education programs and health promotion strategies, and providing information and consulting services to other public sectors, experts and the public.

5. Dietitians in the business field: mostly serve food and pharmaceutical companies, marketing associations and food service providers. Dietitians assist business leaders in conducting research, provide expert advice on management and marketing, and promote the production of better food and nutritional products and put them on the market.

6. Research dietitians: usually work in universities, health care institutions and enterprises, responsible for planning and executing research projects. These programs can fundamentally improve the level of medical care and save the cost of catering services.

3 Dietitian Job Requirements

College degree or above in nutrition, health care, basic medicine, food science and other related majors.

Domestic: The Ministry of Health’s clinical nutrition professional physician qualification certification is limited to medical personnel engaged in nutrition work in hospitals, and enjoys the right to prescribe.

Have relevant work experience in clinical nutritious food; 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, rational purchase and cooking, understand food nutritional value evaluation methods, food pollution prevention and control and hygiene requirements of various foods, be able to choose food from both nutritional value and food hygiene, according to the age, height, weight, and physical strength of different people, prepare catering foods suitable for the nutritional needs of different groups of people, must have certain research and development capabilities, be able to make targeted suggestions and programs according to the tastes and needs of the object, play the role of consultation and guidance services, and be able to coordinate and guide the entire diet supply process. Have certain written and oral expression skills, familiar with the laws and regulations of this profession. The required qualifications are: Public Nutrition Grade Certificate.

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