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Home RD Registered Dietitian Exam & DTR Dietetic Technician Registered Exam

RD Registered Dietitian Exam & DTR Dietetic Technician Registered Exam Study Guide

Registered Dietitian (RD) Exam

Registered Dietitians (RD) are food and nutrition experts. They are the ones with the expertise to help individuals make positive lifestyle changes. RDs are advocates for advancing the nutritional status of Americans and people around the world.

In order to become a Registered Dietitian one would have to pass the Registered Dietitian (RD) Exam administered by the Commission on Dietetic Registration (CDR). Exam coverage is as follows:

I. Food and Nutrition Sciences: Food Science and Nutrient Composition of Foods; Nutrition and Supporting Sciences

II. Nutrition Care Process and Model – Complex Conditions: Nutrition Screening and Assessment; Nutrition Diagnosis, Nutrition Intervention (Planning and Intervention); Nutrition Monitoring and Evaluation

III. Counseling, Communication, Education, and Research: Counseling and Communication; Education and Training; Research

IV. Foodservice Systems: Menu Planning; Procurement, Production, Distribution, and Service; Sanitation and Safety; Facility Planning

V. Management: Human Resources; Finance and Materials; Marketing Products and Services; Functions and Characteristics; Quality Improvement

Dietetic Technician Registered (DTR) Exam

A Dietetic Technician, Registered (DTR), often working in partnership with Registered Dietitians, screens, evaluates and educates patients; manages and prevents diseases such as diabetes and obesity and monitors patients’ and clients’ progress.

In order to become a Dietetic Technician, Registered (DTR) one would have to pass the Dietetic Technician Registered (DTR) Exam administered by the Commission on Dietetic Registration (CDR). Exam coverage is as follows:

I. Food and Nutrition Sciences: Principles of Food Preparation; Nutrient Composition of Food; Principles of Normal Nutrition

II. Nutrition Care Process and Model – Simple Conditions: Nutrition Screening and Assessment; Nutrition Diagnosis; Nutrition Intervention (Planning and Intervention); Nutrition Monitoring and Evaluation

III. Counseling, Education, and Training: Assessment and Planning; Implementation and Evaluation

IV. Foodservice Systems: Menu Plannig; Procurment and Materials Management; Food Production, Distribution, Service, and Facility Design; Sanitation and Safety

V. Management: Human Resources; Finance and Materials; Marketing Products and Services; Principals and Processes; Quality Improvement and Research

 

 

RD & DTR Study Guide