Abstract: Objective To develop a index of core competence evaluation for nutrition and food hygiene specialty. Methods April 2019 to October 2020, the framework of the core competence evaluation index and the item list of core competence for nutrition and food hygiene specialty were determined through reviewing research papers and expert discussion. Using the method of content validity test, experts in nutrition and food hygiene were consulted to finalize the content of the core competence evaluation system. Results Two rounds of consultation in which 13 questionnaires were distributed each time, and 12 questionnaires were recovered have the degree of authority which was 0.925. The average content validity index of the first and second round were above 0.8, and the I-CVI value of each item was above 0.83 after the scond round of consultation, all K^*>0.74. After the second round of consultation, 4 dimensions with 17 items were selected. Conclusions The core competence evaluation index of nutrition and food hygiene is of great significance to the cultivation of professional talents. The results of this study provided an Objective reference for the establishment of scientific norms of talent training and potential global harmonization of professional competence for nutrition and food hygiene in future.

Key words: Delphi technique, Nutrition and food hygiene, Core competence, Evaluation index, Content validity test