Registered Dietitian Nutritionist (RDN) Examination/Test Contents and Outline



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


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
Topic B – Diagnosis
  • 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
Topic C – Planning and Intervention
  • 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
Topic D – Professional Practice and Management
  • 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


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


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


  • Ethics and professional standards
  • Professional development and continuing education
  • Supervision and management
  • Interdisciplinary collaboration and teamwork


Registered Dietitian Nutritionist (RDN) | PFNO Pakistan: Registered Dietitian Nutritionist (RDN) Examination/Test Contents and Outline
Registered Dietitian Nutritionist (RDN) Examination/Test Contents and Outline
Get prepared to pass the Registered Dietitian Nutritionist (RDN) examination/test with this comprehensive guide on its contents and outline.
Registered Dietitian Nutritionist (RDN) | PFNO Pakistan
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