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Registration Examination for Dietitians Test Specifications - Effective January 2017
Registered Dietitian Examination
Test Specifications
January 1, 2012 to December 31, 2016
The Registration Examination for Dietitians is designed to evaluate a dietitian’s ability to perform at the entry-level. The examination content domains and topics are outlined below.
I. |
Principles of Dietetics |
12% |
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A. Food Science and Nutrient Composition of Foods |
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B. Nutrition and Supporting Sciences |
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C. Education and Communication |
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D. Research |
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E. Management Concepts |
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II. |
Nutrition Care for Individuals and Groups
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50% |
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A. Screening and Assessment |
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B. Diagnosis |
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C. Planning and Intervention |
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D. Monitoring and Evaluation |
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III. |
Management of Food and Nutrition Programs and Services |
21% |
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A. Functions of Management |
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B. Human Resources |
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C. Financial Management |
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D. Marketing and Public Relations |
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E. Quality Improvement |
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IV. |
Foodservice Systems |
17% |
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A. Menu Development |
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B. Procurement, Production, Distribution, and Service |
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C. Sanitation and Safety |
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D. Equipment and Facility Planning |
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E. Sustainability |
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Approved February 2011
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Registered Dietitian Examination
Test Specifications
January 1, 2017 – December 31, 2021
The Registration Examination for Dietitians is designed to evaluate a dietitian’s ability to perform at the entry-level. The examination content domains and topics are outlined below.
I. |
Principles of Dietetics |
25% |
|
A. Food Science and Nutrient Composition of Foods |
|
|
B. Nutrition and Supporting Sciences |
|
|
C. Education, Communication and Technology |
|
|
D. Research Applications |
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|
|
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II. |
Nutrition Care for Individuals and Groups |
40% |
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A. Screening and Assessment |
|
|
B. Diagnosis |
|
|
C. Planning and Intervention |
|
|
D. Monitoring and Evaluation |
|
|
|
|
III. |
Management of Food and Nutrition Programs and Services |
21% |
|
A. Functions of Management |
|
|
B. Human Resources |
|
|
C. Financial Management |
|
|
D. Marketing and Public Relations |
|
|
E. Quality Management and Improvement |
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|
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IV. |
Foodservice Systems |
14% |
|
A. Menu Development |
|
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B. Procurement, Production, Distribution, and Service |
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|
C. Sanitation and Safety |
|
|
D. Equipment and Facility Planning |
|
Approved February 2016
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