CDR RD study guide
CDR RD · Work through your exam, one topic at a time.
The Registered Dietitian (RD) credential, administered by the Commission on Dietetic Registration (CDR), is the professional practice credential for dietitians in the United States. Candidates generally reach it after an accredited didactic program, supervised practice hours, and a graduate degree, then pass the registration examination. Because entry requirements and the content outline are revised periodically, confirm current eligibility rules and domain weightings directly with CDR rather than relying on secondhand summaries. The exam is computer-based, multiple-choice, and single-best-answer. The CDR RD study guide has 4 sections and about 1,332 words.
01Principles of Dietetics: Nutrient Science and Reference Standards
Dietetics questions reward precise definitions. Know the energy yields (carbohydrate 4, protein 4, fat 9, alcohol 7 kcal/g), the digestion and absorption map (little carbohydrate digestion in the stomach; fat emulsified by bile in the duodenum; most absorption in the jejunum; vitamin B12 bound to intrinsic factor and bile salts reclaimed in the terminal ileum; water and electrolytes in the colon), and protein quality concepts (limiting amino acid, complementary proteins, PDCAAS, DIAAS).
342 words, about 2 min02Nutrition Care for Individuals and Groups
Four interlocking steps: assessment, nutrition diagnosis, intervention, and monitoring/evaluation, documented as ADIME. Assessment covers food and nutrition history, anthropometrics, biochemical data, nutrition-focused physical findings, and client history.
336 words, about 2 min03Management of Food and Nutrition Systems
Expect questions on the management cycle - planning, organizing, staffing, directing, controlling - and on placing a task in the right phase. Planning sets goals; controlling compares performance with standards and takes corrective action.
324 words, about 2 min04Foodservice Systems: Production Models, Safety, and Cost Control
Conventional (cook-serve) production cooks and serves on site - highest labor skill, best quality, shortest holding. Ready-prepared systems (cook-chill, cook-freeze, sous vide) separate production from service, extend holding time, and depend on strict chilling and regeneration controls.
330 words, about 2 min