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Registration Examination for Dietetic Technicians Test Specifications Effective January 1, 2012

  Percent of Exam

I. Food and Nutrition Sciences

  1. Principles of Food Preparation
  2. Food Composition
  3. Principles of Basic and Normal Nutrition

 

10%

II. Nutrition Care for Individuals and Groups

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

 

34%

III. Principles of Education and Training

  1. Assessment and Planning
  2. Implementation and Evaluation

 

7%

IV. Foodservice Systems

  1. Menu Development
  2. Procurement and Supply Management
  3. Food Production, Distribution, and Service
  4. Sanitation, Safety, and Equipment

 

22%

V. Management of Food and Nutrition Services

  1. Human Resources
  2. Finance and Materials
  3. Marketing Products and Services
  4. Management Principles and Functions
  5. Quality Processes and Research

 

27%

Several of the Domain categories for both the Registration Examination for Dietitians and Dietetic Technicians are identical or similar in wording. The coordinating study outline/syllabus delineates the level of practice for each category listed in the Test Specification Outlines. They can be found in the Study Guide for the Registration Examination for Dietitians and the Study Guide for the Registration Examination for Dietetic Technicians.