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RDN exam Format | RDN Course Contents | RDN Course Outline | RDN exam Syllabus | RDN exam Objectives

Exam Code: RDN

Exam Name: CDR Registered Dietitian Nutritionist

Exam Format: Computer-based- multiple-choice questions

Number of Questions: 125–145 (scored questions- plus 25 unscored pilot questions)

Total exam Time: 2.5 hours (150 minutes)

Passing Score: Scaled score of 25 (on a scale of 1–50)

Passing Rate: ~70% (varies slightly each year)



DOMAIN I – PRINCIPLES OF DIETETICS

TOPIC A – Food- Nutrition and Supporting Sciences

- Food science

- Physical and chemical properties of food

- Water

- Vegetables and fruits

- Sugars

- Flours- grains- and cereals

- Milk and dairy products

- Eggs

- Meats- fish- poultry- meat alternatives

- Fats and oils

- Beverages

- Functional foods

- Sensory evaluation of food

- Food safety- processing- preservation- and packaging

- Food biotechnology and genetic engineering



- Scientific basis for preparation and storage

- Function of ingredients

- Techniques of food preparation

- Leavening agents- batters- and doughs

- Effects of techniques and methods on

- Sensory properties

- Nutrient retention

- Roles of food additives



- Composition of food

- Labeling and packaging claims

- Macro and micronutrients sources

- Phytochemicals

- Nutrient databases

- Nutrient analysis

- Principles of normal nutrition

- Function of nutrients and non-nutritive substances

- Macro and micronutrients

- Water

- Fiber- prebiotics and probiotics

- Non-nutritive sweeteners and sugar alcohols

- Herbals- botanicals- and supplements

- Nutrient and energy needs throughout the life span

- Developmental stages and feeding patterns throughout the life span



- Principles of human anatomy- physiology- microbiology- and biochemistry

- Gastrointestinal

- Renal

- Pulmonary

- Cardiovascular

- Neurological

- Musculoskeletal

- Reproductive

- Social determinants of health (e.g.- income- culture- social status- education- physical environment- social network- genetics- gender- race- and sexual orientation)

- Nutrition requirements for health promotion and disease prevention



- Education- Communication and Technology

- Components of the educational plan

- Targeted setting/clientele

- Cultural competencies and diversity

- In-service education (e.g.- students and health and rehabilitative service providers)

- Patient/client counseling

- Group/individual education

- Goals and objectives (e.g.- collaborate with partners and stakeholders)

- Needs exam (e.g.- external constraints- competing programs- illness- and learning needs)

- Individual

- Group

- Content (e.g.- community resources- learning activities/methodology- references- handouts- and instructional materials)

- Evaluation criteria

- Budget development

- Program promotion



- Education Theories

- Educational readiness

- Human behavior and change management theory

- Implementation

- Communication

- Interpersonal

- Group process (e.g.- interprofessional)

- Teach classes (e.g.- culinary demonstrations and grocery tours)

- Interviewing (e.g.- techniques of questioning: open-ended- closed-ended- leading)

- Counseling (e.g.- techniques: motivation interviewing- behavioral- other)

- Methods of communication

- Verbal/non-verbal

- Written (e.g.- reports- grant proposals- other)

- Media (e.g.- print- electronic- and social media)



- Evaluation of educational outcomes

- Measurement of learning

- Formative

- Summative

- Evaluation of effectiveness of educational plan

- Documentation

- Client information

- Records

- Confidentiality

- Healthcare and nutrition informatics systems/technologies

- Telehealth and remote health monitoring systems

- Electronic health records (e.g.- meaningful use- privacy and protection for Protected Health Information (PHI)- use for outcomes and use for National Consumer Panel (NCP))

- Food and nutrient analysis software and databases

- Public policy advocacy and legislation



- Research Applications

- Types of research

- Research process (e.g.- secure funding- hypothesis testing- study design- Institutional Review Board (IRB)- statistical analysis- results- and discussion)

- Data collection- analysis- interpretation- and outcomes to make decisions

- Application of statistical analysis (e.g.- analysis- interpretation- and integration of evidence-based research findings)

- Presentation of research data and outcomes

- Report research findings (e.g.- write manuscripts- translation of results for diverse uses)

- Use of grading systems (e.g.- Evidence Analysis Library) and the application of evidence analysis as the basis for practice decisions.





DOMAIN II – NUTRITION CARE FOR INDIVIDUALS AND GROUPS

TOPIC A – Screening and Assessment

- Nutrition screening

- Purpose

- Selection and use of risk factors and evidence-based tools

- Parameters and limitations

- Methodology

- Participation in interdisciplinary nutrition screening teams

- Cultural competence

- Prioritize nutrition risk

- Nutrition exam of individuals

- Dietary intake exam- analysis- and documentation

- Medical and family history

- Obtain and assess physical findings

- Anthropometric data

- Nutrition-focused physical exam

- Intake and output

- Medication management

- Prescriptions- over-the-counter medications- and supplements

- Medication/food/supplement interactions

- Obtain and assess biochemical data- diagnostic tests- and procedures

- Assessment of energy and nutrient requirements

- Physical activity habits and restrictions

- Comparative standards (e.g.- energy requirements and growth)

- Economic/social

- Psychosocial and behavioral factors

- Socioeconomic factors

- Functional factors

- Educational readiness exam

- Motivational level and readiness to change

- Educational level

- Situational (e.g.- environmental- economic- and cultural

- General wellness exam

- Nutrition exam of populations and community needs exam

- Obtain and assess community and group nutrition status indicators

- Demographic data

- Incidence and prevalence of nutrition-related status indicator

- Prevalence of food insecurity

- Review and utilize nutrition screening and surveillance systems (e.g.- national- state- and local reference data- NHANES- BRFSS and YRBSS)

- Availability of community resources

- Food and nutrition assistance programs

- Consumer education resources

- Health services

- Studies on food systems- local marketplace- food economics

- Public health programs



- Relationship between nutrition diagnoses and medical diagnoses

- Pathophysiology

- Identifying medical diagnoses affecting nutrition care

- Determining nutrition risk factors for current medical diagnoses

- Determining nutrition factors for groups

- Data sources and tools for nutrition diagnosis

- Organizing exam data

- Using standardized language

- Diagnosing nutrition problems for individuals and groups

- Making inferences

- Prioritizing

- Differential diagnosing

- Etiologies (e.g.- cause/contributing risk factors)

- Identifying underlying causes and contribution risk factors of nutrition diagnoses

- Making cause and effect linkages

- Signs and symptoms (e.g.- defining characteristics)

- Linking signs and symptoms to etiologies

- Using subjective (symptoms) and/or objective (signs) data



- Nutrition care for health promotion and disease prevention

- Identification of desired outcomes/actions

- Evidence-based practice for nutrition intervention

- Evaluation of nutrition information

- Food fads

- Health fraud

- Health and wellness promotion and risk reduction programs

- Implementing care plans

- Nutrition recommendations to promote wellness

- Communication and documentation

- Medical Nutrition Therapy

- Identify desired outcomes and actions

- Relationship of pathophysiology to treatment of nutrition-related disorders

- Critical care and hypermetabolic states

- Disordered eating and eating disorders

- Food allergies and intolerance

- Immune system disorders- infections- and fevers

- Malnutrition (e.g.- protein- calorie- vitamin and mineral)

- Metabolic

- Endocrine

- Inborn errors of metabolism

- Oncologic and hematologic conditions

- Organ system dysfunction

- Gastrointestinal

- Renal

- Pulmonary

- Cardiovascular

- Nervous system

- Musculoskeletal

- Reproductive

- Orthopedic

- Wounds

- Obesity

- Mental/Behavioral health and addiction

- Gastrointestinal and bariatric surgery

- Determine energy/nutrient needs specific to condition

- Determine specific feeding methods

- Oral

- Composition/texture of foods and liquids

- Chewing difficulty

- Swallowing difficulty (International Dysphagia Diet Standardization Initiative)

- Diet patterns/schedules

- Diet modification for diagnostic test

- Modified diet products and food supplements

- Adaptive equipment

- Breastfeeding

- Enteral and Parenteral nutrition

- Formulas and calculations

- Routes- techniques- equipment

- Complications

- Integrative and functional care- herbal therapy

- Implementing care plans

- Nutrition therapy for specific nutrition-related problems

- Basis for quality practice (e.g.- evidence-based guidelines- standardized processes – National Consumer Panel (NCP)- regulatory and patient safety issues)

- Counseling and training (e.g.- nutrition plans- medical devices and formula preparation

- Communication and documentation

- Patient rounds

- Care conference

- Coordination of care/interprofessional coordination

- Discharge planning

- Recommend appropriate physical- social- behavioral or psychological services

- Referral to community resources (e.g.- WIC and home-delivered meals)

- Implementation and promotion of national dietary guidance

- MyPlate and other diet instructional tools

- Dietary Guidelines for Americans and Healthy People

- State and community resources and nutrition-related programs

- Block grants to states

- Federal and state funded food and nutrition programs

- Community-based interventions

- Development of programs and services

- Identification and attainment of funding

- Resource allocation and budget development

- Provision of food and nutrition services to groups



- Monitoring progress and updating previous care

- Monitoring and determining tolerance to interventions (e.g.- medications- tube feeding- parenteral nutrition- medical nutrition and dietary supplements)

- Measuring outcome indicators using evidence-based guides for practice

- Selecting indicators

- Using reference standards

- Explaining variance

- Evaluating effectiveness and outcomes of nutrition interventions for individuals and populations

- Direct nutrition intervention outcomes

- Clinical and health status outcomes

- Patient-centered outcomes

- Resource utilization outcomes

- Relationship with outcome measurement systems and quality improvement

- Determining continuation and transition of care

- Continuing and updating care

- Discontinuing care



DOMAIN III – MANAGEMENT OF FOOD AND NUTRITION PROGRAMS AND SERVICES (21%)

TOPIC A – Functions of Management

- Functions

- Planning

- Short and long range

- Strategic and operational

- Policies and procedures

- Emergency preparedness

- Organizing

- Schedules and FTE allocations

- Department or unit structure

- Processes- procedures- and improving productivity

- Resources

- Directing

- Coordination

- Delegation

- Communication

- Motivation strategies

- Leadership theories

- Management theories

- Controlling

- Establishing standards

- Monitoring established plans

- Developing corrective actions

- Staffing

- Forecasting personnel needs

- Alignment of personnel

- Management characteristics

- Skills

- Technical

- Human

- Conceptual

- Roles

- Informational

- Conflict resolution

- Problem-solving

- Decision-making

- Other (e.g.- change management)

- Traits

- Management styles

- Leadership styles

- Interpersonal styles

- Managing a diverse workforce

- Emotional intelligence



TOPIC B – Human Resource Management

- Employment laws and regulations

- Compliance (e.g.- Equal Employment Opportunity Commission (EEOC)- Americans with Disabilities Act (ADA)- Occupational Safety and Health Act (OSHA) or other)

- Credentialing and licensure

- Unions and contracts

- Employment standards

- Job analysis

- Job specifications

- Job descriptions

- Employment processes

- Recruitment and selection- interviewing skills

- Orientation and training

- Performance improvement- development- and evaluation

- Discipline

- Grievance

- Compensation

- Retention and turnover

- Personnel records

- Cultural humility/competence (e.g.- diversity and inclusion- equitable workplaces- scheduling implications- training- etc.)



TOPIC C – Financial Management

- Budgeting processes and fiscal periods

- Budget procedures

- Types

- Operational

- Capital

- Methods

- Incremental

- Performance

- Zero-based

- Flexible

- Fixed

- Components

- Types of expenses

- Revenue streams

- Profitability

- Resource allocation

- Financial monitoring

- Accounting principles

- Cash control and auditing

- Financial statements

- Financial analysis



TOPIC D – Marketing and Public Relations

- Marketing analysis

- Process

- Identification of target market

- Determination of needs/wants

- Marketing mix

- Customer satisfaction

- Documentation and evaluation

- Pricing

- Strategies

- Breakeven

- Revenue-generating

- Loss leader

- Rationale

- Public relations

- Media relations

- Social networking

- Campaign development

- Customer service

- Marketing mix principles

- Product

- Place

- Price

- Promotion



TOPIC E – Quality Management and Regulatory Compliance

- Regulatory guidelines (e.g.- federal- state- local and accreditation agencies)

- Food and nutrition policy (e.g.- older adults act legislation- farm bill)

- Federal feeding programs (e.g.- Supplemental Nutrition Assistance Program (SNAP)- National School Breakfast Program and National School Lunch Program- Child and Adult Care Food Program (CACFP))

- Coding and billing- insurance requirements

- Accreditation agencies (e.g.- The Joint Commission- Centers for Medicare & Medicaid Services (CMS)- DNV GL Healthcare)

- Process- implementation- evaluation

- Cost/benefit analysis

- Productivity analysis

- Program and product analysis

- Tools (e.g.- Kaizen- Total Quality Management- Lean Six Sigma)

- Scope of practice and standards of professional performance (SOP- SOPP)

- Code of ethics



DOMAIN IV – FOODSERVICE SYSTEMS (13%)

TOPIC A – Menu Development

- Menu

- Patient/resident

- Multi facility

- Single site

- Commercial

- Non-commercial

- Menu development

- Master menu

- Guidelines and parameters

- Sensory characteristics

- Nutritional adequacy

- Cost

- Regulations

- Modifications

- Diet/disease states/life span

- Preferences/substitutions

- Nutritional adequacy

- Food allergies and sensitivities

- Cultural/religious

- Vegetarian/vegan

- Demographics

- Satisfaction Indicators

- Customer/patient evaluation

- Sales data

- Employee satisfaction

- Operational influences

- Facility/equipment

- Labor

- Budget

- Organizational philosophy (e.g.- mission- vision- culture- values)

- External influences

- Trends

- Seasonality

- Emergency/disaster management

- Product availability



TOPIC B – Procurement- Production- Distribution- and Service

- Procurement- receiving- and inventory management

- Procurement principles- concepts- and methods

- Bid process and contract implementation

- Specification development

- Group purchasing/prime vendor

- Ethics

- Foodservice management software

- Procurement decisions

- Product selection/yield (e.g.- fresh- frozen- prepackaged)

- Quality standards

- Product packaging

- Cost analysis

- Receiving and storage

- Equipment and methods

- Records

- Security

- Safety and sanitation

- Inventory management

- Control procedures (e.g.- par levels- rotation and minimum/maximum)

- Issuing procedures

- Inventory technology

- Principles of quantity food preparation and processing

- Cooking methods

- Equipment

- Preservation and packaging methods

- Modified food preparation

- Food production control procedures

- Standardized recipes

- Ingredient control

- Portion control and yield analysis

- Forecasting production

- Production scheduling

- Food waste management

- Inventory management

- Safety and sanitation

- Production systems

- Conventional

- Commissary

- Ready-prepared (e.g.- cook-chill- cook-freeze)

- Assembly/serve

- Display cooking

- Distribution and service

- Type of service systems (e.g.- centralized- decentralized and room service)

- Equipment

- Packaging



TOPIC C – Sanitation and Safety

- Sanitation

- Sanitation practices and infection control

- Personal hygiene

- Food and equipment

- Waste disposal

- Food handling techniques

- Food laws and regulations (e.g.- Food Code- government and other agencies)

- Food safety

- Principles

- Contamination and spoilage

- Microbiological control

- Signs and symptoms of food borne illness

- Allergens/cross contact

- Food safety management

- Standard operating procedures

- Time and temperature control

- Documentation and recordkeeping

- Recalls

- Operational emergencies

- Bioterrorism

- Employee behaviors and training

- Inspections and audits

- Hazard Analysis Critical Control Point (HACCP)

- Safety

- Employee

- Universal precautions

- Equipment use and maintenance

- Personal work habits

- Protective equipment

- Practices

- Environmental conditions

- Regulations

- Fire safety

- Accident prevention

- Occupational health and safety guidelines

- Documentation and recordkeeping

- Reporting (e.g.- work restrictions- injuries- accidents- Workers Compensation- spills- falls- exposures)



TOPIC D – Equipment and Facility Planning

- Facility layout

- Equipment and layout planning

- Menu

- Flow of food

- Service systems

- Safety and sanitation

- Privacy and accessibility

- Codes and standards

- Budget (e.g.- equipment- staff- operational inputs)

- Staffing (e.g.- skill and number)

- Planning team

- Composition

- Roles and responsibilities

- Project management schedule

- Equipment

- Specifications

- Selection

- Installation schedule

- Staff training

- Sustainability

- Food and water

- Non-food

- Supplies

- Equipment

- Waste management

- Storage

- Reduce- reuse- recycle

- Disposal

- Emergency preparedness and contingency planning

- Inventory (e.g.- food- water- and supplies)

- Technology

- Operational inputs (e.g.- utilities)

- Staffing

- Safety plan

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