Registered Dietitian (RD) Exam Practice Test Information

To be eligible to sit for the RD exam, individuals should complete an accredited program or internship, as well as receive validation from the Commission on Dietetic Registration (CDR). The exam assesses prospective dietitians' skills and knowledge in four crucial domains, including Nutrition Care for Individuals and Groups; Principles of Dietetics; and Management of Food and Nutrition Programs and Services.

 Registered Dietitian Exam Outline

The number of questions on this exam depends on how well you answer them. You will be given a minimum of 125 questions to answer, and if you fail to answer them within the 3-hour time limit, you will receive a failing score. If you answer the questions within the time limit, you will be given up to 20 more questions to answer until the time runs out.

 The questions are split into four domains:

I. Principles of Dietetics (21%)

The questions in this domain assess your knowledge of various aspects of dietetic principles, such as food science, communication methods, and research. Here are the specific topics that are covered:

Food, Nutrition and Supporting Sciences

• Food science
• Food composition
• Normal nutrition principles
• Human anatomy, physiology, biochemistry, and microbiology
• Social determinants of health

Education, Communication, and Technology

• Education plan components
• Education theories
• Implementation
• Evaluation of educational outcomes
• Client information
• Healthcare and nutrition informatics systems/technologies
• Public policy legislation and advocacy

Research Applications

• Research types
• Research processes
• Making decisions based on data collection, analysis, interpretation, and outcomes
• Presentation of research data
• Reporting research findings
• Grading systems

II. Nutrition Care for Individuals and Groups (45%)

The questions in this domain assess your knowledge of various aspects of nutrition care, such as nutrition screening, diagnosing nutrition problems, and developing related programs and services. Here are the specific topics that are covered:

Screening and Assessment

• Nutrition screening
• Assessment of individual nutrition
• Diagnosing nutrition problems
• Assessing community needs

Diagnosis

• Relationship between nutrition diagnoses and medical diagnoses
• Nutrition diagnosis tools and data sources
• Diagnosing nutrition problems
• Etiologies
• Signs and symptoms
• Documentation

Planning and Intervention

• Health promotion and disease prevention
• Medical nutrition therapy
• Promoting and implementing national dietary guidance
• Program and service development

Monitoring and Evaluation

• Monitoring progress and updating previous care
• Using evidence-based guides to measure outcome indicators
• Evaluating effectiveness and outcomes of nutrition interventions
• Outcome measurement systems and quality improvement
• Determining transition and continuation of care

III. Management of Food and Nutrition Programs and Services (21%)

The questions in this domain assess your knowledge of various aspects of food management and nutrition programs. Here are the specific topics that are covered:

Functions of Management

• Functions
• Management characteristics

Human Resource Management

• Employment laws and regulations
• Employment standards
• Employment processes

Marketing and Public Relations

• Marketing analysis
• Pricing
• Public relations
• Marketing mix principles

Quality Management and Regulatory Compliance

• Regulatory guidelines
• Process, implementation, and evaluation
• Scope of practice
• Professional performance standards
• Code of ethics

IV. Foodservice Systems (13%)

The questions in this domain assess your knowledge of various aspects of foodservice systems. Here are the specific topics that are covered:

Menu Development

• Menus
• Menu development

Procurement, Production, Distribution, and Service

• Procurement, receiving, and inventory management
• Principles of quantity food preparation and processing
• Food production control procedures
• Marketing mix principles
• Production systems
• Distribution and service

Sanitation and Safety

• Sanitation
• Food safety
• Employee safety

Equipment and Facility Planning

• Facility layout
• Equipment
• Sustainability
• Emergency preparedness
• Contingency planning

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