CDRE Exam Breakdown

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