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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%
  A.   Food Science and Nutrient Composition of Foods  
  B.   Nutrition and Supporting Sciences  
  C.   Education and Communication  
  D.   Research  
  E.   Management Concepts  
     
II.

Nutrition Care for Individuals and Groups

50%
  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 Improvement  
     
IV. Foodservice Systems 17%
  A.   Menu Development  
  B.   Procurement, Production, Distribution, and Service  
  C.   Sanitation and Safety  
  D.   Equipment and Facility Planning  
  E.   Sustainability  
 
 
Approved February 2011
 
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  
     
II. Nutrition Care for Individuals and Groups 40%
  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  
     
IV. Foodservice Systems 14%
  A. Menu Development  
  B. Procurement, Production, Distribution, and Service  
  C. Sanitation and Safety  
  D. Equipment and Facility Planning  
 
 
Approved February 2016