In this self-paced study guide course, you can familiarize yourself with the topics you'll encounter on the Registered Dietitian (RD) Exam. Using our video lessons and self-assessment quizzes, you can evaluate your understanding of core concepts covered on the exam and ensure that you are fully prepared to earn a high score.
Overview
Syllabus
- Ch 1. Food Science & Nutrition
- Ch 2. Food Preservation, Processing & Packaging
- Ch 3. Food Preparation & Storage
- Ch 4. Composition of Foodstuffs
- Ch 5. Nutrition & Supporting Sciences
- Ch 6. Metabolism of Nutrients
- Ch 7. Principles of Human Anatomy, Physiology & Biochemistry
- Ch 8. Components of Nutrition Education Plans
- Ch 9. Education Theories in Nutrition
- Ch 10. Implementing & Evaluating Nutritional Education Plans
- Ch 11. Healthcare & Nutrition Informatics Technologies
- Ch 12. Research Applications in Nutrition
- Ch 13. Nutrition Screening
- Ch 14. Making Nutrition Assessments
- Ch 15. The Relationship Between Nutrition & Medical Diagnoses
- Ch 16. Medical Nutrition Therapy & Treatment
- Ch 17. Health Promotion & Disease Prevention in Nutrition
- Ch 18. Overview of Specific Feeding Needs
- Ch 19. Implementing Nutrition Care Plans
- Ch 20. Monitoring & Evaluating Nutritional Care
- Ch 21. Basic Functions of Management
- Ch 22. Management Characteristics
- Ch 23. Fundamentals of Human Resources
- Ch 24. Overview of Employee Recruitment
- Ch 25. Fundamentals of Financial Management in Business
- Ch 26. Marketing & Public Relations
- Ch 27. Food Quality Management
- Ch 28. Menu Development
- Ch 29. Food Procurement, Production, Distribution & Service
- Ch 30. Sanitation & Safety in Food Service
- Ch 31. Equipment & Facility Planning in Food Service
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