Registered Dietitian (China) study plan

Map the digestion and absorption route of each macronutrient from mouth to portal or lymphatic circulation, and state the transporters and enzymes at each step from memory

Calculate energy yield of a mixed meal from grams of carbohydrate, fat, protein and alcohol, and explain the Atwater factors and their limitations

Trace glycolysis, the citric acid cycle and oxidative phosphorylation, and list the three regulated enzymes of glycolysis and how insulin and glucagon shift them

Explain the biochemical basis of ketogenesis and gluconeogenesis, and identify which tissues depend on each pathway during fasting

Build a one-page summary table linking each B vitamin to its coenzyme form and the reaction class it supports

Classify the fat-soluble and water-soluble vitamins by absorption route, transport form, storage site and principal deficiency syndrome

Explain how milling, heating, blanching, canning, freezing and fermentation change the content and bioavailability of thiamine, vitamin C, folate and lysine

Describe the main food-additive functional classes and the principle behind acceptable daily intake derivation

List the major routes of food contamination (biological, chemical, physical) and match each to a control measure in a food safety management system

Compare the nutrient composition consequences of refining, hydrogenation and extrusion on cereal and oil products

Select the appropriate anthropometric index for a given age group and interpret a set of weight, height, BMI, waist circumference and skinfold values against Chinese reference cut-offs

Distinguish the purpose and limitations of 24-hour recall, food frequency questionnaire, weighed food record and household food inventory, and choose one for a stated research question

Convert a three-day food record into nutrient intake and compare it against the Chinese Dietary Reference Intakes for energy and at least five nutrients

Identify the biochemical markers used to assess iron, vitamin D, folate and protein status, and state a confounder for each

Apply the Chinese Dietary Guidelines and the balanced-diet pagoda to critique a sample one-day menu

Design a medical nutrition therapy plan for type 2 diabetes specifying energy target, carbohydrate distribution, fibre and fat composition, and the rationale for each choice

Construct a stepwise nutrition plan for chronic kidney disease covering protein restriction, sodium, potassium and phosphorus control, and dialysis adjustments

Explain the phased nutrition support of a critically ill patient, including when enteral feeding is preferred, how to advance to goal rate, and how to monitor refeeding risk

Differentiate nutrition therapy for Crohn disease, coeliac disease, short bowel syndrome and hepatic encephalopathy by the specific nutrient modification each requires

Calculate a parenteral or enteral regimen's energy and nitrogen delivery and check it against the patient's estimated requirement

Explain the nutrition therapy principles for hypertension, dyslipidaemia, obesity and gout, and translate each into three concrete patient-facing behaviour goals

Design a community nutrition education session for a defined target group, stating the behaviour-change theory used, the message framing and the evaluation method

Describe how nutrition surveillance data are collected and used to set priorities, and interpret a trend in a nutrient-deficiency indicator

Outline the objectives and target population of two Chinese public health nutrition programmes and identify one implementation challenge for each

Select appropriate outcome, process and impact indicators for a community nutrition intervention

Compare energy, protein, iron, folate, iodine and calcium requirements across pregnancy, lactation, infancy, childhood, adolescence, adulthood and old age, and state the physiological reason for each change

Plan the introduction of complementary foods for an infant from 6 months, specifying timing, texture progression, food order and foods to avoid

Identify the nutrition risks specific to older adults, including sarcopenia, dysphagia and polypharmacy-nutrient interactions, and match each to a screening tool

Draft a one-week institutional menu that meets stated energy and protein targets and respects texture modification and allergen constraints

Explain the flow of a food service system from procurement to service, and identify the critical control point at each stage

Define the registered dietitian's scope of practice and distinguish tasks that must be referred from those within independent practice

Apply a recognised counselling framework to a scripted patient scenario and demonstrate reflective listening, open questions and shared goal setting

Appraise a randomised controlled trial on nutrition intervention by assessing randomisation, blinding, attrition, intention-to-treat analysis and effect size

Distinguish the evidence hierarchy and explain why a systematic review outranks a single cohort study for a therapy question

Apply the core ethical principles to two dilemmas involving patient autonomy, conflicts of interest or resource allocation, and justify a course of action

Complete two full-length timed mock examinations under exam conditions and record the score by domain

Re-teach the five weakest sub-topics identified from mock results, writing a one-page summary for each from memory

Rehearse calculation items (energy requirement, nitrogen balance, enteral formula dilution, BMI, percentage weight change) until each is completed correctly in under two minutes

Review all previously written deliverables and correct any factual errors found against authoritative references

Build a final one-page cue sheet of high-yield reference values, cut-offs and formulas for last-week review