CDRE Exam Breakdown

Category Percentage Weight Number of Questions
Nutrition Care 35% 65
Management 22% 40
Population and Public Health 15% 28
Professional Practice 15% 28
Communication and Collaboration 13% 24
Total 100% 185

Nutrition Care – 35%

  • Assess nutrition-related risks and needs
    • Identify relevant assessment data to collect. 
    • Identify client learning needs related to food and nutrition 
    • Identify signs and symptoms of nutrient deficiencies or excesses 
    • Identify signs and symptoms of nutrient deficiencies or excesses. 
    • Identify client nutritional requirements 
    • Demonstrate knowledge of principles for selection and use of nutrition risk screening strategies. 
    • Demonstrate knowledge of ways to identify relevant data to perform a nutrition assessment 
    • Demonstrate knowledge of principles for obtaining and interpreting anthropometric data. 
    • Demonstrate knowledge of principles for obtaining and interpreting food and nutrient intake data 
    • Demonstrate knowledge of methods to obtain perspective of client, family and/or relevant others 
    • Demonstrate knowledge of ways to obtain and interpret demographic, psycho-social and health behaviour history 
    • Demonstrate knowledge of principles for selection of relevant demographic, psycho-social and health behaviour data 
    • Demonstrate knowledge of ways to obtain and interpret information from mealtime/feeding observations
    • Demonstrate knowledge of selection and use of methods used to determine energy, protein, fluid, macronutrient, micronutrient, electrolyte and trace element requirements. 
    • Demonstrate knowledge of ways to obtain and interpret biochemical and medical test/procedure data. 
    • Demonstrate knowledge of ways to obtain and interpret information from mealtime/feeding observations.
    • Demonstrate knowledge of principles for swallowing assessment.   
    • Demonstrate knowledge of ways to obtain and interpret nutrition-focused physical observation data 
    • Integrate assessment findings to identify nutrition problem (s). 
  • Develop nutrition care plans 
    • Determine supplementation needs. 
    • Demonstrate knowledge of principles for supplement selection and use 
    • Demonstrate knowledge of principles for prioritization of nutrition care goals based on risk and available resources. 
    • Demonstrate knowledge of ways to identify and select appropriate nutrition interventions. 
    • Demonstrate knowledge of ways to identify and select appropriate textural and therapeutic diet modifications 
    • Demonstrate knowledge of principles for development and modification of meal plans. 
    • Demonstrate knowledge of principles of enteral nutrition. 
    • Demonstrate knowledge of parenteral nutrition. 
    • Demonstrate knowledge of principles for development of a client support plan. 
    • Demonstrate knowledge of principles for development of a client education plan 
    • Demonstrate knowledge of strategies for monitoring and assessment of nutrition care plan outcomes. 
  • Manage implementation of nutrition care plans 
    • Identify the roles of team members in supporting the implementation of a care plan. 
  • Evaluate and modify nutrition care plan as appropriate. 
    • Identify necessary changes to nutrition care plan. 
    • Identify factors impacting the achievement of outcomes. 

Management  – 22%

  • Assess strengths and needs of programs and services related to dietetics 
    • Identify relevant assessment information. 
    • Demonstrate knowledge of strategic and operational planning principles 
    • Demonstrate knowledge of ways to report budgetary and financial management information. 
    • Demonstrate knowledge of ways to identify and obtain relevant information from key stakeholders. 
    • Demonstrate knowledge of sources of stakeholder satisfaction information. 
    • Demonstrate knowledge of sources of nutritional, cultural, physical and other demographic client information 
    • Demonstrate knowledge of sources of standards and compliance data. 
    • Demonstrate knowledge of ways to report human resource management information. 
    • Demonstrate knowledge of principles to evaluate effectiveness in achieving goals and objectives. 
  • Manage food services
    • Identify human, financial, technical and equipment resources required for the provision of food services. 
    • Identify the food service needs of a client group based upon their nutritional, cultural and physical characteristics. 
    • Identify ways to determine food service needs of a client group.  . 
    • Demonstrate knowledge of menu development and modification principles. 
    • Demonstrate knowledge of processes for purchasing, receiving, storage, inventory control and disposal activities in food services. 
    • Demonstrate knowledge of approaches to marketing food services. 
    • Demonstrate knowledge of food production and distribution procedures in food services. 
  • Manage programs and projects. 
    • Identify strategies to meet goals and objectives for a program or project. 
    • Identify appropriate goals and objectives for a program or project. 
    • Demonstrate knowledge of typical components of an action plan for a program or project. 
    • Demonstrate knowledge of information needs and orientation strategies for staff and volunteers 
    • Demonstrate knowledge of responsibilities of a program or project manager 
    • Demonstrate knowledge of methods used to monitor expenditures and equipment and material usage. 
    • Demonstrate knowledge of ways to establish a program or project budget 
    • Demonstrate knowledge of training and education needs of staff and volunteers 
    • Demonstrate knowledge of staff development and performance management activities. 
    • Demonstrate knowledge of staff recruitment activities. 

Population and Public Health – 15%

  • Assess food and nutrition related issues of groups, communities and populations 
    • Identify information needed to assess food and nutrition-related issues of a group, community or population. 
    • Identify relevant group, community or population assets and resources. 
    • Identify and interpret health status data.
    • Demonstrate knowledge of ways to determine key stakeholders and obtain relevant information. 
    • Demonstrate knowledge of types and sources of information to assess food and nutrition-related issues of groups, communities and populations. 
    • Demonstrate knowledge of sources of and methods to obtain food and nutrition surveillance, monitoring and intake data. 
    • Demonstrate knowledge of sources of and methods to obtain information relating to the determinants of health 
    • Demonstrate knowledge of sources of and methods to obtain health status data   
    • Demonstrate knowledge of sources of and methods to obtain information related to food systems and food practices. 
    • Demonstrate knowledge of methods to integrate assessment data to establish priorities for population health approaches related to food and nutrition. 
    • Integrate assessment findings to identify priorities for population health approaches related to food and nutrition. 
  • Develop population health plan. 
    • Identify appropriate strategies to meet goals and objectives for population health 
    • Identify goals and objectives for population health related to food and nutrition 
  • Implement population health plan 
    • Demonstrate knowledge of ways to coordinate and deliver population health activities. 
  • Evaluate and modify population health plan as appropriate 
    • Demonstrate knowledge of processes and outcomes used to evaluate the effectiveness of population health activities 

Professional Practice – 15%

  • Comply with regulatory requirements relevant to dietetic practice 
    • Recognize non-compliance with professional boundaries. 
    • Recognize non-compliance with regulatory scope of practice, standards of practice, and code of ethics. 
    • Demonstrate knowledge of regulatory scope of practice, standards of practice and code of ethics. 
    • Demonstrate knowledge of principles of confidentiality and privacy. 
    • Demonstrate knowledge of principles of informed consent. 
    • Demonstrate knowledge of methods to obtain informed consent 
    • Demonstrate knowledge of scenarios where the expertise of other health care providers is a key element in dietetic practice 
    • Demonstrate knowledge of the elements of professional boundaries 
  • Practice within limits of individual level of knowledge and skills 
    • Recognize situations which are beyond personal capacity.
    • Demonstrate knowledge of principles of reflective practice.
    • Address situations beyond personal capacity by consultation, referral or further learning.
  • Practice according to organizational requirements 
    • Demonstrate knowledge of policies and directives specific to practice setting. 
    • Demonstrate knowledge of the role and features of job descriptions.
  • Use a systematic approach to decision making 
    • Apply ethical principles. 
    • Demonstrate knowledge of ethical principles for decision making 
    • Demonstrate knowledge of approaches to obtain and interpret evidence to inform decision making. 
    • Demonstrate knowledge of contextual factors that may influence decision making. 
  • Address professional development needs. 
    • Demonstrate knowledge of principles of self-assessment and learning plan development. 
  • Maintain time and workload effectively 
    • Demonstrative knowledge of principles for managing time and workload. 
  • Maintain a client-centered focus 
    • Identify services and resources relevant to client needs. 
    • Determine client perspectives and needs 
    • Demonstrate knowledge of the legal and moral basis for respecting individual rights, dignity and uniqueness. 
    • Integrate client perspectives and needs into practice activities 
  • Use technologies to support practice
    • Demonstrate knowledge of communication technologies relevant to practice, and their appropriate uses. 
  • Assess and enhance approaches to dietetic practice 
    • Recognize the importance of new knowledge to support or enhance practice 
  • Ensure appropriate and secure documentation 
    • Demonstrate knowledge of principles of security and access. 
  • Contribute to advocacy efforts related to nutrition and health 
    • Identify advocacy opportunities and activities in dietetic practice 
    • Demonstrate knowledge of principles of advocacy. 
  • Participate in practice-based research 
    • Demonstrate knowledge of research and evaluation principles 

Communication and Collaboration  – 13%

  • Select appropriate communication and approaches 
    • Demonstrate knowledge of opportunities for and barriers to communicate 
    • Demonstrate knowledge of medical and dietetics-related terminology. 
    • Demonstrate knowledge of communication techniques, and their appropriate uses. 
    • Demonstrate knowledge of practice-setting-related-terminology 
  • Use effective interpersonal skills 
    • Demonstrate knowledge of ways to engage in respectful communication 
    • Demonstrate knowledge of principles of active learning 
    • Demonstrate knowledge of ways to communicate empathically 
    • Demonstrate knowledge of counselling principles 
    • Demonstrate knowledge of ways to establish rapport in communication 
    • Demonstrate knowledge of principles of negotiation and conflict management. 
  • Use effective oral communication skills 
    • Demonstrate knowledge of elements of effective oral communication. 
  • Use effective written communication skills 
    • Demonstrate knowledge of ways to determine written communication needs of the reader. 
  • Contribute to the learning of others 
    • Demonstrate knowledge of ways to develop and deliver effective group educational sessions. 
    • Demonstrate knowledge of learning resources, and their appropriate use in practice. 
    • Demonstrate knowledge of educational strategies relevant to practice and their appropriate uses. 
    • Demonstrate knowledge of ways to assess the prior knowledge and learning needs of others. 
  • Contribute productively to teamwork and collaborative processes. 
    • Demonstrate knowledge of ways to effectively contribute dietetics knowledge in collaborative practice. 
    • Demonstrate knowledge of principles of teamwork and collaboration. 
    • Demonstrate knowledge of scenarios where the expertise of other health care providers is a key element in dietetic practice