QCHP Dietitian study plan

Map the macronutrient digestion, absorption, and transport pathways for carbohydrate, protein, and lipid, and state where each step occurs

Explain the rate-limiting enzymes and hormonal regulators of glycolysis, gluconeogenesis, glycogenolysis, and the TCA cycle

Describe the metabolic adaptations to fasting, fed state, and prolonged starvation

Outline the pathophysiology and first-line nutrition priorities for type 2 diabetes and prediabetes

Differentiate the nutrition management of chronic kidney disease by stage, including protein, sodium, potassium, phosphorus, and fluid targets

Contrast enteral and parenteral feeding indications, formula selection, and refeeding syndrome prevention

Apply the nutrition care process to a critically ill patient, calculating estimated energy and protein needs

Summarize vitamin and mineral functions, deficiency presentations, and toxicity risks for the fat-soluble vitamins

Select and interpret the appropriate malnutrition screening and assessment tools for adults and pediatrics

Calculate BMI, ideal body weight, and adjusted body weight, and interpret a full set of labs including albumin, prealbumin, and inflammatory markers

Describe the nutrition therapy for heart failure, post-MI recovery, and dyslipidemia using current guideline targets

Explain carbohydrate counting and insulin-to-carb ratio principles for a person with type 1 diabetes

Distinguish the nutrition management of Crohn disease, ulcerative colitis, and short bowel syndrome

Apply the NCP terminology to write accurate PES statements for three distinct malnutrition or nutrition-related diagnoses

Interpret anthropometric and biochemical data to identify micronutrient deficiencies in bariatric surgery candidates

Explain food-drug interactions relevant to warfarin, MAO inhibitors, and levothyroxine

Describe food safety principles including HACCP, temperature danger zones, and the major foodborne pathogens and their controls

Explain food production systems, recipe standardization, and yield and portion-cost calculations

Outline the nutrition-related objectives of major national public health frameworks and the role of the dietitian in population-level programs

Summarize the design and evaluation of community nutrition interventions and food assistance programs

Apply behavior-change and motivational interviewing techniques to a simulated non-adherent client

Select appropriate teaching methods and materials for clients with low health literacy or limited English proficiency

Describe the stages of change model and match counseling strategies to each stage

Identify the social determinants of health that shape dietary behavior and food access

Summarize the scope of practice, licensure, and continuing education requirements that govern dietetic practice

Apply the code of ethics to resolve three realistic professional dilemmas, including conflicts of interest and confidentiality

Distinguish levels of evidence and identify the key elements of a systematic review and a randomized controlled trial

Explain quality improvement methods such as PDSA cycles and how they apply to a clinical nutrition service

Integrate all domains by completing full-length timed practice exams under test conditions

Review and re-test every item in the cumulative error log until each is answered correctly twice

Rehearse documentation and PES statements until written within time constraints

Finalize a one-page formula and reference sheet for high-yield values and calculations