What is a Nutrition Teacher system?

TA system that allocates current school food service workers (nutritionists) to nutrition teacher positions through the Elementary and Secondary Education Act, to provide a well-planned nutrition education curriculum for good health management and proper dietary habits of students.

Characteristics of Nutrition Teachers

1) As a non-curriculum teacher, a nutrition teacher manages counseling rooms during special activity periods

Characteristics of Nutrition Teachers

Nutritionist	Nutrition Teacher
Public Servant of Regional Food Hygiene	Public Servant of National Education

2) Promotion of Nutritionist to Nutrition Teacher

Master's Degree Program, Graduate School of Education

2) Eligibility: Candidate who holds a Bachelor's Degree from a 4-year University, in the field of Food & Nutrition or relevant fields.
* A Nutritionist's license is not required at the point of registration, but it must be obtained before the applicable candidate is examined for the Nutrition Teacher Qualification, to be eligible to receive the Nutrition Teacher License.

3) Selection Criteria: Academic Achievement 50% + Interview 50%

4) Qualification Exam Criteria: Subjects of Major 42 Credits (Including 14 Credits from Basic Course) + Teaching Course 16 Credits + Nutritionist's License
* Candidates who hold a teacher's license and/or candidates who completed the Teaching Course may be exempted from subjects of Teaching, but they must complete Teaching Practice.

5) Basic Course & Teaching Course

6) Students in the Master's Course must complete five (5) semesters.

Introduction of the Nutrition Teacher System

Introduced on the 1st of March, 2006

Preparations for Interview for Dept. of Nutrition Education, Graduate School of Education

- Develop and understand the basic knowledge of Nutrition Education based on the Basic Course

Course Outline – Master of Nutrition Teaching

Special Lectures on Nutrition Assessment - Topics in Nutritional Assessment
Students will learn efficient methods (dietary survey, anthropometric survey, clinical survey, biochemical survey) of assessing the overall nutrition status of a human body. Results of the assessment are interlinked and the subject is diagnosed of his nutrition and health status. Through theory and practice, students discuss the process of analyzing and interpreting issues to apply measures in selecting individuals or groups with nutrition risks.

Special Lectures on Food Safety

This course investigates many topics to procure food safety when working as a nutritionist. The main category of the lecture includes Biological Risk Elements, Chemical Risk Elements, and Harm Management. Sub-categories include Microbiological Problems, Natural Toxins, Chemical Matters Produced During the Processing and Storage of Foods, Food Additives, Agricultural Pesticides, Regulations Related to Food Safety, and HACCP.

Advanced Principles of Food Science

Students will learn various food ingredient properties and understand the rationality of cooking by experimenting and reviewing changes and responses that occur in the cooking process. Moreover, students will scientifically investigate to apply the knowledge of chemico-physical and microbiological properties of foods to the cooking process.

Nutrition Education and Counseling

Students will study the concept of nutrition education, roles of a nutritionist, practical nutrition education for the public, assessment of nutritional status, and counseling techniques. Based on these, students will learn practical nutrition counseling techniques by counseling preschoolers and youths.

Advanced Institutional Feeding

Students will hold discussions and listen to lectures with the aim to develop the domestic institutional feeding industry, recent studies on institutional feeding and its management techniques which include production planning, work management, ingredients management, hygiene management, etc., related to large-scale production of foods in a institutional feeding company.

Topics in Diet Therapy

Students will understand specific metabolic conditions related to various diseases, and will conduct the goodness-of-fit test on nutrition intake to plan and manage a controlled diet according to test results. Also, students will study and practice the understanding and application of the recently announced special therapeutic diet.

Intensive Food Science

Students will discuss the basic elements of food including nutrition, safety, taste, economic feasibility, functions, etc., and will study food properties with respect to physico-chemistry, biochemistry and organic senses that are shown in all production processes before consumption.

Special Topics in Nutrition throughout the Life Cycle

This study investigates nutritional problems from the perspective of the stages of human development, and studies special nutritional problems in pregnant*breastfeeding women, preschoolers, children, youths, adults and the aged.

Curriculum – 1 Year Course for Nutrition Teaching (Non-degree)

Food Science Principles

Students will study types of ingredients that constitute foods, and interaction and functions of ingredients related to physico-chemistry, biochemistry and organic senses.

Nutrition throughout the Life Cycle

This study investigates nutritional problems from the perspective of the stages of human development, and studies special nutritional problems in pregnant*breastfeeding women, preschoolers, children, youths, adults and the aged.

Nutrition Education

This study introduces and discusses concepts of nutrition education, roles of a nutritionist, techniques of nutrition education for individuals who require special nutrition management, and the assessment of nutritional status.

Institutional Feeding

Students will learn to apply skills and establish plans through practice. They will understand various roles of a nutritionist and duties for large scale cooking in institutional feeding companies including nutrition management, product management, diet planning, work management, facility management, hygiene management, office management and personnel management companies.

Diet Therapy Theory and Practice

Students will develop practical skills in nutrition management and dietary prescription based on various dietetic treatments that are required for quick health recovery and improvement, and a theoretical understanding of nutritional principles in diseases and special circumstances.