This exam is computer-based. The number of questions on the exam will vary from candidate to candidate. The minimum amount of questions your test will have is 125. The maximum is 145. In either case, 25 of these questions will not count toward your score. You will have 2.5 hours to complete these multiple-choice questions.
Special testing accommodations are available for those who have approved conditions. This request must be made in writing, and accompanied by documentation that proves your eligibility for such accommodations.
What domains, subdomains, and topics are covered on this exam?
The domains covered on this exam are:
- Principles of Dietetics – 25%
- Nutrition Care for Individuals and Groups – 40%
- Management of Food and Nutrition Programs and Services – 21%
- Foodservice Systems – 14%
Principles of Dietetics
Food science and nutrient composition of foods: Under this sub-domain, the topics that will be addressed include physical and chemical properties of food, preparing and storing food, according to science, and macronutrients, micronutrients, phytochemicals, and nutrient databases and analysis.
Nutrition and supporting sciences: Under this sub-domain, the topics that will be addressed include normal nutrition, human anatomy, physiology, & biochemistry, and health determinants and epidemiology.
Education, communication, and technology: Under this sub-domain, the topics that will be addressed include the educational plan, education theories, execution of communication, interviewing, and counseling, evaluating educational outcomes, client data, documentation, informatics systems, and public policy.
Research applications: Under this sub-domain, the topics that will be addressed include research types, research processes, collecting, analyzing, & interpreting information, and applying, presenting, and reporting findings.
Nutrition Care for Individuals and Groups
Screening and assessment: Under this sub-domain, some of the topics that will be addressed include determining the purpose of nutrition screening, outlining the parameters and limits, methodology, dietary intake assessment, obtaining family history, evaluating physical findings, management of medication, getting community demographic data, and figuring out available community resources.
Diagnosis: Under this sub-domain, some of the topics that will be addressed include identifying how nutrition diagnoses and medical diagnoses are related, the diagnosis of nutrition issues for individuals and groups, etiologies, signs and symptoms, and documentation.
Planning and Intervention: Under this sub-domain, some of the topics that will be addressed include the promotion of health and prevention of disease using nutrition care, medical nutrition therapy, utilizing national dietary guidance, and developing programs and services.
Monitoring and Evaluation: Under this sub-domain, some of the topics that will be addressed include observing progress and making changes as necessary, evaluating outcomes, finding the relationship between outcomes systems and improving quality, and deciding on care continuation.
Management of Food and Nutrition Programs and Services
Functions of Management: Under this sub-domain, the topics that will be addressed include planning, organizing, directing, controlling, staffing, having the appropriate skills, traits and knowing how to act in the roles of management, and understanding professional performance, with regard to scope of practice and standards.
Human Resources: Under this sub-domain, the topics that will be addressed include employment laws, regulations, standards, and processes.
Financial Management: Under this sub-domain, the topics that will be addressed include budgeting processes and financial monitoring.
Marketing and Public Relations: Under this sub-domain, the topics that will be addressed include marketing analysis, pricing, all aspects of public relations, and marketing mix principles.
Quality Management and Improvement: Under this sub-domain, the topics that will be addressed include regulatory guidelines, cost/benefit analysis, productivity analysis, and program and product analysis.
Menu development: Under this sub-domain, the topics that will be addressed include all aspects associated with creating a menu, some of which are considering individual’s food allergies, cultural, and religious needs.
Procurement, Production, Distribution, and Service: Under this sub-domain, the topics that will be addressed include receiving, managing, and storing inventory, decisions related to procurement, food production, preparation, processing, and control procedures, systems of production, types of distribution service systems, equipment, and packaging.
Sanitation and Safety: Under this sub-domain, the topics that will be addressed include the practices of sanitation and controlling infection, food safety, and employee safety.
Equipment and Facility Planning: Under this sub-domain, the topics that will be addressed include facility layout, selecting equipment and being aware of their specifications, and sustainability.
What is the most convenient way to register for this exam?
Register and pay online. Once complete, you will receive an Authorization to Test document.
What is the cost of the exam?
The cost to take this exam is $200.
What are the testing dates and locations?
This exam is offered throughout the year.
There are approximately 250 testing centers in the U.S., and some international locations, from which you can choose.
What should I do the day of the exam?
Report to the testing site on time. Being tardy will prevent you from being able to take the exam.
Bring a valid form of identification that includes your name, signature, and photo. Photocopies will not be accepted.
A pop-up calculator will be provided online, therefore, you are not allowed to bring your own calculator. Personal items such as a phone, purse, and study materials are also not allowed into the testing area.
What happens after I take the exam?
Your test result will appear on the screen. You will also get a printed score report before leaving the test center.
How Can I Prepare for the Registered Dietitian Test?
That’s a great question. We’ve broken down the answer into three parts.
- Do yourself a favor and study. Do not walk in unprepared. We have recommended prep materials below, but that only helps if you actually try. Plus, studying is actually proven to be the best antidote to test anxiety.
- Take care of yourself. Make sure you’re eating well, exercising, and sleeping. All of these things are scientifically linked to brain performance. If you take care of your body, you’ll be helping your grades.
- Get a study guide or set of flashcards. Some people study better a certain way. Find your study strengths and make the most of them. We’ve tried to make it easy for you by tracking down the best study guide and flashcard set for your exam. Below you’ll see links to both!