Registered Dietitian Nutritionist Cheat Sheet 2026

The 30 highest-yield Registered Dietitian Nutritionist facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What is the recommended dietary intervention for managing gastroesophageal reflux disease (GERD)? → Avoid trigger foods and eat smaller, more frequent meals
2. A hospitalized patient has a serum albumin of 2.8 g/dL and prealbumin of 10 mg/dL. These values primarily indicate: → Acute inflammatory response affecting protein synthesis
3. Which dietary pattern has the strongest evidence for reducing LDL cholesterol without medication? → Portfolio diet
4. A dietitian is conducting a nutrition-focused physical exam (NFPE). Which finding would suggest zinc deficiency? → Dermatitis around the mouth and acral areas
5. Which dietary pattern is associated with the strongest evidence for reducing cardiovascular disease risk? → Mediterranean dietary pattern
6. When a person has a body mass index of 28, they are: → Overweight
7. When calculating a patient's estimated energy needs using the Mifflin-St Jeor equation, which variable is NOT included in the formula? → Serum albumin
8. How does continuous improvement apply to Registered Dietitian Nutritionist quality management? → It involves ongoing incremental enhancements to processes based on data and feedback
9. A Triene:Tetraene ratio greater than 0.4 in a PN patient indicates: → Essential fatty acid deficiency (EFAD)
10. A DTR reviewing food cost records finds that the actual food cost percentage is 38%, while the budgeted target is 32%. What is the most appropriate first step? → Analyze production records and purchasing invoices for waste or pricing issues
11. Using the ASPEN definition, which combination meets criteria for malnutrition in a non-critically ill patient? → Inadequate energy intake and confirmed weight loss
12. A DTR is developing a cycle menu for a school foodservice program. Which federal program sets nutritional standards for school meals? → NSLP
13. Which is a distinguishing feature of the SOPP (Standards of Professional Performance) compared to NCP Standards of Practice? → SOPP focuses on professional role behaviors rather than direct patient care activities
14. A DTR is screening a hospitalized patient using the Malnutrition Screening Tool (MST). Which two parameters does the MST assess? → Weight loss and appetite
15. The best vegetables for preventing cancer are those that contain thiols. There are thiols in: → The cabbage family
16. Which cooking method is best for beef cuts like stew beef, short ribs, chuck steak, or beef round? → Braising
17. What is the standard caloric density of most isotonic enteral formulas? → 1.0 kcal/mL
18. Elemental or semi-elemental enteral formulas are most appropriate for patients with: → Impaired digestion or absorption such as short bowel syndrome or pancreatitis
19. Which monitoring parameters best reflect SHORT-TERM protein status and adequacy in a PN patient? → Prealbumin (transthyretin) and nitrogen balance
20. Which is the most common IMMEDIATE mechanical complication of central venous catheter insertion for PN? → Pneumothorax
21. Which carbohydrate counting approach is recommended for a type 1 diabetic patient using an insulin-to-carb ratio? → Count total carbohydrates including fiber in grams per meal
22. What is a key limitation of using BMI (Body Mass Index) in nutrition assessment? → It cannot distinguish between fat mass and lean muscle mass
23. A DTR notices a discrepancy between a resident's intake record and the actual tray returned. What is the appropriate first action? → Document the observed intake accurately and report to the RD
24. A dietitian is reviewing a patient's labs and notes serum phosphorus of 6.8 mg/dL in a dialysis patient. What is the primary dietary intervention? → Restrict dietary phosphorus and review phosphate binder adherence
25. Continuing professional education (CPE) requirements for CDR credentialed practitioners are designed to: → Ensure practitioners maintain and update competence over their careers
26. In the context of HACCP (Hazard Analysis and Critical Control Points), which temperature range is defined as the 'danger zone' for bacterial growth? → 40°F to 140°F (4.4°C to 60°C)
27. An RDN in private practice should maintain which of the following to demonstrate professional accountability? → Accurate and complete written records of nutrition care provided
28. The transport protein for vitamin A is which of the following? → Transthyretin
29. An RDN working in a new specialty area should FIRST: → Seek supervision or mentorship from an experienced practitioner in that area
30. Which finding on a nutrition-focused physical exam (NFPE) is most consistent with zinc deficiency? → Dermatitis around eyes, nose, and mouth with alopecia