Nutrition Guide - (Volume 1) (National Vocational Qualification Level 4, Level 3, Level 2)

Author: None
Publisher:
Publish Date: 2006-11-01
Features: "Nutrition Guide" (Volume 1) (National Vocational Qualification Level 4, 3, 2) is the first volume, organized and compiled by the Teaching Materials Office of the Ministry of Labor and Social Security and the Shanghai Vocational Training Guidance Center based on the Shanghai 1+X Vocational Skill Qualification Assessment Outline: Nutrition Guide (National Vocational Qualification Level 4, 3, 2). This set of teaching materials, starting from the perspective of strengthening the cultivation of operational skills and mastering a practical technology, reflects the latest practical knowledge and operational techniques of this profession. It provides direct help and guidance in improving the basic quality of practitioners and mastering the core content and skills of a nutrition guide. During the compilation, the teaching materials were designed based on the work characteristics of this profession, with a focus on ability development, adopting a modular writing approach. The teaching materials are divided into two volumes.
This set of teaching materials was organized and compiled by the Teaching Materials Office of the Ministry of Labor and Social Security and the Shanghai Vocational Training Guidance Center based on the Shanghai 1+X Vocational Skill Qualification Assessment Outline: Nutrition Guide (National Vocational Qualification Level 4, 3, 2). This set of teaching materials, starting from the perspective of strengthening the cultivation of operational skills and mastering a practical technology, reflects the latest practical knowledge and operational techniques of this profession. It provides direct help and guidance in improving the basic quality of practitioners and mastering the core content and skills of a nutrition guide.
During the compilation, the teaching materials were designed based on the work characteristics of this profession, with a focus on ability development, adopting a modular writing approach. The teaching materials are divided into two volumes, with this volume being the first. It includes: Introduction (Nutrition and Health, Dietary Nutrient Reference Intake, Digestion and Absorption of Food) and Food Selection (Human Nutritional Needs, Nutritional Value of Food, Identification and Prevention of Food Contamination, Hygiene Requirements for Various Types of Food, Selection of Food).
This teaching material can be used as the vocational skill training and assessment textbook for Nutrition Guide (National Vocational Qualification Level 4, 3, 2), and is also suitable for students and teachers of secondary and higher vocational and technical colleges in related fields, as well as for practitioners participating in on-the-job training and employment training.