This site uses cookies

Some of these cookies are essential, while others help us to improve your experience by providing insights into how the site is being used.

For more detailed information on the cookies we use, please check our Privacy Policy.

Necessary Cookies

Necessary Cookies enable core functionality. The website cannot function properly without these cookies, and they can only be disabled by changing your browser preferences.

Analytical Cookies

In order to best serve its website customers, CDR maintains data indicating which website pages are of interest to its customers. Information is maintained in aggregate and not by individual customers. If you do not wish to allow CDR to track your visit in aggregate, please select the 'I do not accept' option below. Click the Save Settings button to set your preference.  Please click here if you have forgotten your password.

I accept the usage of analytical cookies
I do not accept the use of analytical cookies

Please note that this pop-up notice will appear on every CDR website page until you have saved your preferred setting.

  • Home
  • Registration Examination for Dietitians

Registration Examination for Dietitians

Individuals completing academic and supervised practice requirements must successfully complete a computer-based, variable length examination. The Registration Examination for Dietitians is designed to evaluate a dietitian's ability to perform at entry-level. The content domains and topics listed below are based on the results of the 2000 Dietetics Practice Audit.

Registration Examination for Dietitians Test Specifications
Effective January 1, 2007


 		 Percent of Exam
 
I. Food and Nutrition 12%
A. Food Science and Nutrient Composition of Foods
B. Nutrition and Supporting Sciences
II. Nutrition Care Process and Model - Simple and Complex Conditions 40%

A. Nutrition Screening and Assessment
B. Nutrition Diagnosis
C. Normal Intervention (Planning and Intervention)
C. Medical Monitoring and Evaluation
III. Counseling, Communication, Education and Research 10%
A. Assessment and Planning
B. Implementation and Evaluation
C. Research
IV. Foodservice Systems 17%
A. Menu Planning
B. Procurement, Production, Distribution and Service
C. Sanitation and Safety
D. Facility Planning
V. Management 21%
A. Human Resources
B. Finance and Materials
C. Marketing Products and Services
D. Functions and Characteristics
E. Quality Improvement