Registration Examination for Dietetic Technicians
Individuals completing academic and supervised practice requirements must successfully complete a computer-based, variable length examination. The Registration Examination for Dietetic Technicians is designed to evaluate the dietetic technician's ability to perform at entry-level. The examination content domains and topics listed below are based on the 2000 CDR Dietetics Practice Audit.
Registration Examination for Dietetic Technicians
Test Specifications
Effective September 1, 2002
Content of the Examination
|
Percent of Exam
|
I. Food and Nutrition
|
10% |
A. Principles of Food Preparation and Food Safety
B. Nutrient Composition of Food
C. Principles of Normal Nutrition |
II. Nutrition Services: Community/Clinical
|
38% |
A. Basic Nutrition Screening and Assessment
B. Applied Normal Nutrition/Health Promotion/Disease Prevention
C. Medical Nutrition Therapy |
III. Counseling, Education and Training
|
7% |
A. Assessment and Planning
B. Implementation and Evaluation
|
IV. Foodservice Systems
|
25% |
A. Menu Planning
B. Procurement and Materials Management
C. Food Production, Distribution, Service, and Facility Design
D. Safety and Sanitation
|
V. Management
|
20% |
A. Human Resources
B. Finance and Materials
C. Marketing Products and Services
D. Principles and Processes
E. Quality Improvement and Research |
|
