Registration Examination for Dietitians Test Specifications - Effective January 1, 2012

 

Percent of Exam

I. Principles of Dietetics

  1. Food Science and Nutrient Composition of Foods
  2. Nutrition and Supporting Sciences
  3. Education and Communication
  4. Research
  5. Management Concepts

 

12%

II. Nutrition Care for Individuals and Groups

  1. Screening and Assessment
  2. Diagnosis
  3. Planning and Intervention
  4. Monitoring and Evaluation

 

50%

III. Management of Food and Nutrition Programs and Services

  1. Functions of Management
  2. Human Resources
  3. Financial Management
  4. Marketing and Public Relations
  5. Quality Improvement

 

21%

IV. Foodservice Systems

  1. Menu Development
  2. Procurement, Production, Distribution, and Service
  3. Sanitation and Safety
  4. Equipment and Facility Planning
  5. Sustainability

 

17%