1. Private Qualification Register No. : No. 2021-004257
2. Level of qualification and responsibility
| Level | Responsibility description |
|---|---|
| Senior food coordinator Level 1, 2 |
Play roles in helping the elderly choose food suitable for their eating functions and dietary characteristics and keep healthy and good eating habits by identifying the dietary lifestyle and the eating environment of the elderly through the program of diagnosing dietary habit. |
3. Training description (level 2)
| Written | Contents |
|---|---|
| The elderly and social environment | |
| Diet coordination for the elderly (basic) | |
| Diet management of the elderly (practice) | |
| The elderly's chewing ability and step-by-step meals | |
| Elderly-friendly Food | |
| Tool to diagnose eating habits for the elderly |
| Performance | Contents |
|---|---|
| Practice using diet diagnostic tools for the elderly |
1. Private Qualification Register No.: No. 2021-004256
2. Level of qualification and responsibility
| Level | Responsibility description |
|---|---|
| Care food coordinator Level 1, 2 |
Play roles in helping the elderly choose food suitable for their health conditions and eating functions and keep healthy and good eating habits by identifying the dietary lifestyle and the eating environment of the elderly through the program of diagnosing dietary habit at welfare-related facilities for the elderly. |
|
1. Meal care using silver screening 2. Identifying various needs by counseling the elderly 3. Introduction of meals and care food by target |
1. Private Qualification Register No.: No. 2021-001950
2. Level of qualification and responsibility
| Level | Responsibility description |
|---|---|
| Young-old cooking specialists Level 1, 2 | They design young-old generation meals (such as soft general meals and meals for people with difficulty in chewing), research cooking methods, discover suitable ingredients, and perform their duties as specialists who can demonstrate cooking. Fosters young-old cooking specialists. |
1. Training description
| Contents | Details |
|---|---|
| Courses of training theory and practice for dietary characteristics and safe meal care of the elderly according to aging |
1. Understanding the courses of feeding and digestive processes for the elderly 2. Understanding food for causes and prevention of airway asphyxiation and aspiration pneumonia of the elderly 3. The role of workers for safe meal care (providing safe meals) |
|
※ Possible to apply for all training courses for employers under the Ministry of Employment and Labor ※ Human Resources Development Service of Korea provides the guide for applying for the refund of the training fees |