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Registration Examination for Dietetic Technicians Test Specifications Effective January 2017


 

Dietetic Technician, Registered Examination
Test Specifications
January 1, 2012 to December 31, 2016
 
The Registration Examination for Dietetic Technicians is designed to evaluate a dietetic technician’s ability to perform at the entry-level.  The examination content domains and topics are outlined below.
 
 
I. Food and Nutrition Sciences 10%
  A.   Principles of Food Preparation  
  B.   Food Composition  
  C.   Principles of Basic and Normal Nutrition  
     
II. Nutrition Care for Individuals and Groups 34%
  A.   Screening and Assessment  
  B.   Diagnosis  
  C.   Planning and Intervention  
  D.   Monitoring and Evaluation  
     
III. Principles of Education and Training 7%
  A.   Assessment and Planning  
  B.   Implementation and Evaluation  
     
IV. Foodservice Systems 22%
  A.   Menu Development  
  B.   Procurement and Supply Management  
  C.   Food Production, Distribution, and Service  
  D.   Sanitation, Safety, and Equipment  
     
V. Management of Food and Nutrition Services 27%
  A.   Human Resources  
  B.   Finance and Materials  
  C.   Marketing Products and Services  
  D.   Management Principles and Functions  
  E.   Quality Processes and Research  
     
     
Dietetic Technician, Registered Examination
Test Specifications
January 1, 2017 – December 31, 2021
 
The Registration Examination for Dietetic Technicians is designed to evaluate a dietetic technician’s ability to perform at the entry-level.  The examination content domains and topics are outlined below.
 
 
I. Nutrition Science and Care for Individuals and Groups 44%
 
  1. Principles of Basic and Normal Nutrition
 
 
  1. Screening and Assessment
 
 
  1.  Planning and Intervention
 
 
  1.  Monitoring and Evaluation
 
     
II. Food Science and Food Service 24%
  A.   Menu Development  
  B.   Procurement and Supply Management  
  C.   Food Production, Distribution, and Service  
  D.   Sanitation, Safety, Facility and Equipment  
     
III. Management of Food and Nutrition Services 32%
  A.   Human Resources  
  B.   Finance and Materials  
  C.   Marketing Products and Services  
  D.   Management Principles and Functions  
  E.    Quality Processes and Research