DOMAIN I – PRINCIPLES OF NUTRITION
Topic A – Food, Nutrition and Supporting Sciences- Food Science and Technology
- Physical and Chemical Properties of Food
- Water, Carbohydrates, Proteins, Fats and Oils, Vitamins, and Minerals
- Food Additives, Preservatives, and Packaging
- Food Processing and Preservation
- Food Sensory Evaluation
- Functional Foods
- Nutrient Bioavailability and Food Processing Effects
- Effect of Processing on Nutrient Retention
- Nutrient Bioavailability and Enhancers or Inhibitors
- Composition of Food
- Nutrient Databases and Labeling Regulations
- Macro and Micronutrient Sources
- Phytochemicals and Nutrient Interactions
- Principles of Normal Nutrition
- Function and Metabolism of Nutrients
- Carbohydrates, Proteins, Fats and Oils, Vitamins, and Minerals
- Water, Fiber, and Energy Balance
- Nutrient Needs Across the Life Span
- Nutritional Requirements and Guidelines for Health Promotion and Disease Prevention
- Human Anatomy and Physiology
- Digestive, Renal, Cardiovascular, Respiratory, Nervous, Musculoskeletal, and Reproductive Systems
- Homeostasis, Metabolism, and Energy Utilization
- Social Determinants of Health
- Cultural, Economic, Social, Environmental, Genetic, and Behavioral Factors
DOMAIN II – NUTRITION CARE FOR INDIVIDUALS AND GROUPS
Topic A – Clinical Nutrition- Drug Nutrient Interaction
- Food Toxicities
- Nutritional support for Critically ill patients
- Nutritional support for chronic diseases
- Nutritional interventions for individuals with eating disorders
- Nutritional support for GIT
- Nutritional requirements during pregnancy and lactation
- Nutritional interventions for autoimmune disorders
- Enteral nutrition / Parenteral nutrition
- Nutrition approaches for weight management
- Nutrition Screening and Assessment
- Purpose and Methods
- Risk Factors, Evidence-based Tools, and Cultural Competence
- Anthropometric and Physical Measurements
- Biochemical Data, Diagnostic Tests, and Procedures
- Dietary and Nutrient Intake Analysis and Documentation
- Medication and Supplement Use
- Psychosocial, Behavioral, and Socioeconomic Factors
- Educational Readiness and General Wellness Assessment
- Population and Community Nutrition Assessment
- Demographic, Epidemiological, and Nutrition Status Data
- Nutrition Screening and Surveillance Systems
- Availability of Community Resources and Health Services
- Medical and Nutrition Diagnoses Relationship
- Pathophysiology and Medical Diagnosis Effects on Nutrition
- Identifying Nutrition Risk Factors for Medical Diagnoses
- Determining Nutrition Factors for Groups
- Nutrition Diagnosis Data Sources and Tools
- Organizing Assessment Data and Using Standardized Language
- Making Inferences and Prioritizing Nutrition Problems
- Differential Diagnosis and Etiology Determination
- Etiologies (Cause/Contributing Risk Factors)
- Identifying Underlying Causes and Contribution Risk Factors of Nutrition Diagnoses
- Making Cause and Effect Linkages
- Signs and Symptoms (Defining Characteristics)
- Linking Signs and Symptoms to Etiologies
- Using Subjective (Symptoms) and/or Objective (Signs) Data
- Documentation
- Nutrition care for health promotion and disease prevention
- Evidence-based Practice for Nutrition Intervention and Evaluation
- Prioritizing and setting goals
- Selection of interventions
- Individualized plan of care
- Evidence-based interventions
- Cultural competence
- Implementation of interventions
- Communication and education
- Behavioral strategies
- Coordination of care
- Use of technology
- Monitoring and evaluation of interventions
- Tracking progress towards goals
- Assessing effectiveness and modifying interventions
- Evaluating outcomes and adjusting plan of care
- Discontinuing interventions
- Standards of professional practice and ethical behavior
- Code of Ethics for the Profession of Dietetics
- Scope of Practice for the Profession of Dietetics
- Standards of Practice in Nutrition Care
- Leadership and management principles
- Management theories and principles
- Communication skills
- Conflict resolution and negotiation skills
- Team building and collaboration
- Time management and delegation
- Financial management and budgeting
- Quality improvement processes
- Marketing and public relations
- Marketing principles
- Public relations strategies
- Promotion of nutrition services
- Advocacy for nutrition policies and legislation
DOMAIN III – EDUCATION AND COUNSELING
Topic A – Nutrition Education and Counseling- Principles of adult learning
- Learning styles
- Needs assessment
- Goal setting
- Curriculum development
- Teaching methods and materials
- Evaluation of education programs
- Counseling theories and techniques
- Establishing a therapeutic relationship
- Communication skills
- Counseling techniques
- Stages of behavior change
- Strategies for facilitating behavior change
- Health literacy and cultural competence
- Assessing health literacy and cultural competence
- Strategies for addressing health literacy and cultural competence in nutrition education and counseling
DOMAIN IV – FOOD SERVICE SYSTEMS
Topic A – Food Service Management- Principles of food service management
- Facilities planning and design
- Menu planning and development
- Food production and service
- Purchasing and inventory management
- Financial management and budgeting
- Quality improvement processes
- Food safety and sanitation
- Hazard Analysis and Critical Control Points (HACCP)
- Food safety regulations and laws
- Principles of sanitation
- Food Borne illnesses and outbreaks
- Prevention and control measures
- Personnel management
- Recruitment and retention
- Staff training and development
- Performance evaluation and management
- Legal and ethical issues in personnel management
DOMAIN V – PROFESSIONAL PRACTICE
- Ethics and professional standards
- Professional development and continuing education
- Supervision and management
- Interdisciplinary collaboration and teamwork
