AAFCS CFCS-HNFS study plan

Map the digestion, absorption, and transport pathways for each macronutrient and identify the tissue site where each step occurs

Explain the metabolic fate of glucose, fatty acids, and amino acids in fed versus fasted states, naming the key hormones and rate-limiting enzymes

Calculate a client's estimated energy needs using indirect calorimetry concepts and predictive equations, and state the assumptions behind each method

Describe the function, deficiency signs, and toxicity thresholds of the fat-soluble vitamins

Interpret standard laboratory markers (lipid panel, fasting glucose and HbA1c, renal panel, liver enzymes) against reference ranges and flag values requiring referral

Differentiate the pathophysiology of type 1, type 2, and gestational diabetes and match each to its nutrition therapy priorities

Compare carbohydrate-counting, exchange-list, and plate-method approaches and select the appropriate one for a described client scenario

Explain the mechanism by which medical nutrition therapy lowers HbA1c and identify the evidence-based time frame for rechecking it

Classify foodborne pathogens by reservoir, onset window, and hallmark symptoms, and match each to its most common food vehicle

Sequence the seven principles of HACCP and write a hazard analysis for a hypothetical food-production step

Distinguish time-temperature control, water-activity, and pH hurdles and explain how each limits microbial growth

Describe the major food-processing and preservation methods and state the nutrient or quality change each can cause

Trace nutrient needs and feeding progression across infancy, childhood, adolescence, pregnancy, lactation, and older adulthood

Identify the physiologic and psychosocial drivers of eating behavior at each life stage and connect each to a counseling strategy

Apply growth-chart interpretation concepts (percentiles, z-scores, growth-velocity concerns) to a described pediatric scenario

Explain nutrient-drug and nutrient-nutrient interactions that change requirements in older adults

Differentiate primary from secondary prevention and place a given intervention in the correct prevention tier

Appraise a nutrition research article for design, bias risk, confounding, and strength of inference, and state whether its conclusions are supported

Distinguish relative risk, absolute risk, odds ratio, and number needed to treat, and explain why each matters for a client conversation

Summarize the evidence base linking dietary pattern to cardiovascular disease, hypertension, and cancer risk

Trace a food commodity through production, processing, distribution, retail, and waste to identify where loss and environmental burden occur

Define food security, food insecurity, and hunger as distinct constructs and identify the standard measurement tool for each

Evaluate sustainability claims in food marketing against defined criteria and flag greenwashing

Explain how food policy, subsidy, and labeling levers influence consumer choice and food-system outcomes

Design a needs assessment for a defined community using at least three data sources and one primary collection method

Write a SMART objective with a matched evaluation indicator and a stated data-collection plan

Apply the code of ethics to two described practice dilemmas and articulate the reasoning behind each resolution

Demonstrate plain-language and teach-back communication techniques in a simulated client interaction

Complete a timed full-length practice assessment under exam conditions and record a domain-by-domain accuracy profile

Rank domains by accuracy gap and re-study the two weakest using targeted retrieval practice

Re-derive the most error-prone calculations (energy needs, enteral/parenteral estimates, anthropometric indices) from first principles

Consolidate one-page summary sheets per domain and rehearse retrieval without notes