This book focuses on the practical skills and basic theoretical knowledge required by registered dietitians, and is mainly divided into three parts: upper, middle and lower.
The first part is about the evaluation of human nutritional status, divided into four chapters, including dietary investigation and evaluation, physical measurement and evaluation, laboratory examination of nutritional status, and common nutritional deficiencies and excesses;
The middle part is nutrition education and dietary guidance, divided into four chapters, including nutrition education and consultation, recipe preparation methods, recipe preparation for special groups, and group dining recipe preparation;
The next part is nutritional management of diseases, divided into three chapters, including medical diet preparation and management, nutritional risk screening and assessment, and dietary nutritional management of common diseases.
This book is rich in content, novel in arrangement, and contains typical examples. There are a number of typical exercises after chapters, which can better train learners on practical skills, help learners fully master the knowledge and operating skills they have learned, and further improve their practical abilities.
