TEXAS
DIETITIAN/NUTRITIONIST
EXAM 2026/2027
ACCURATE EXAM REAL
QUESTIONS
,The cognitive domain involves knowledge and the development of intellectual skills. This includes the
recall or recognition of specific facts, procedural patterns, and concepts that serve in the development
of intellectual abilities and skills.
Q. To include formative evaluation in an instruction of breastfeeding techniques, the dietetics
professional should _____.
ask participants several times during the class to share something that they have learned
determine the number of participants who breastfeed after attending the class
ask participants what else should have been included at the conclusion of class
determine what the participants remember from the class 3 to 6 months after attending - ANSWERThe
correct answer is A.
Formative evaluation helps instructors find out if they are achieving their goals and objectives in the
formative stages of the project, instead of waiting until they have finished the project.
Q. Resting energy expenditure (REE) is most affected by
body composition.
physical activity.
time of day.
food intake. - ANSWERThe correct answer is A.
Resting energy expenditure (REE) is the amount of energy needed to maintain basic body systems and
body temperature at rest. Weight, height, and age are needed to calculate REE.
Q. Which of the following statements is true regarding the potential benefits of dietary fiber?
Lowers LDL cholesterol levels
Reduces postprandial blood glucose levels
Increases gastric emptying
,Both A and B - ANSWERThe correct answer is D.
Fiber improves the body's handling of glucose and insulin, possibly reduces the risk of colon cancer,
helps in weight control, reduces the risk of heart and artery disease, and promotes feelings of fullness
because it absorbs water and swells.
Q. The foodservice manager has completed instructing new hires regarding the safe handling of knives.
During the session, the manager talked about how to use knives responsibly, determined what the new
hires already knew about knife safety, demonstrated how to handle knives safely, and encouraged
questions. What else should the manager have included so that all four steps in "How to Instruct" were
covered?
Share data about the number of injuries that have occurred.
Develop interest in learning about knife safety.
Summarize knife safety again in a second session.
Require the new hires to explain key points while handling knives. - ANSWERThe correct answer is D.
The four steps in "How to Instruct" are: Step 1 - Prepare the learner and find out that the individual
knows about the job; Step 2 - Present the operation by tell, show, and illustrate; Step 3 - Try out
performance by having the learner explain key points and do the job; Step 4 - Follow-up and designate
where to obtain help and supervise the independent work of the learner and reinforce key concepts as
necessary.
Q. If the tool that the dietitian is using to measure food intake is reliable, it means that the tool _____.
produces a cost-benefit ratio that is higher than the established limits
offers the amount of factual information needed
provides consistent and accurate results each time it is used
produces a cost-benefit ratio that is within the defined parameters - ANSWERThe correct answer is C.
The reliability of an assessment tool is the extent to which it consistently and accurately measures
learning. When the results of an assessment are reliable, we can be confident that repeated or
equivalent assessments will provide consistent results.
, Q. Which of the following describes the term "validity"?
It refers to the consistency and accuracy with which a test measures something in the same way over
time.
It ensures that there is a blueprint that describes all aspects of instruction.
It indicates whether we are measuring what we intend to measure.
It is established through the inclusion of cognitive and affective objectives. - ANSWERThe correct answer
is C.
Validity refers to the degree to which a study accurately reflects or assesses the specific concept that the
researcher is attempting to measure. Whereas reliability is concerned with the accuracy of the actual
measuring instrument or procedure, validity is concerned with the study's success at measuring what
the researchers set out to measure.
Q. In addition to having demonstrated CDR's core competencies, all entry-level registered dietitian
nutritionists must have _____.
demonstrated additional competencies for at least one emphasis area.
a letter of reference from the director of the supervised practice program.
demonstrated cultural competency.
passed an exam documenting their knowledge of the Standards of Professional Practice. - ANSWERThe
correct answer is A.
The core competency statements build on appropriate knowledge and skills necessary for the entry-
level practitioner to perform reliably at the level indicated. One or more of the emphasis areas are
added to the core competencies so that a supervised practice program can prepare graduates for
identified market needs
Q. Which of the following is the best example of an objective?
Upon completing the class, students will understand how to count the grams of carbohydrate contained
in at least five foods.
DIETITIAN/NUTRITIONIST
EXAM 2026/2027
ACCURATE EXAM REAL
QUESTIONS
,The cognitive domain involves knowledge and the development of intellectual skills. This includes the
recall or recognition of specific facts, procedural patterns, and concepts that serve in the development
of intellectual abilities and skills.
Q. To include formative evaluation in an instruction of breastfeeding techniques, the dietetics
professional should _____.
ask participants several times during the class to share something that they have learned
determine the number of participants who breastfeed after attending the class
ask participants what else should have been included at the conclusion of class
determine what the participants remember from the class 3 to 6 months after attending - ANSWERThe
correct answer is A.
Formative evaluation helps instructors find out if they are achieving their goals and objectives in the
formative stages of the project, instead of waiting until they have finished the project.
Q. Resting energy expenditure (REE) is most affected by
body composition.
physical activity.
time of day.
food intake. - ANSWERThe correct answer is A.
Resting energy expenditure (REE) is the amount of energy needed to maintain basic body systems and
body temperature at rest. Weight, height, and age are needed to calculate REE.
Q. Which of the following statements is true regarding the potential benefits of dietary fiber?
Lowers LDL cholesterol levels
Reduces postprandial blood glucose levels
Increases gastric emptying
,Both A and B - ANSWERThe correct answer is D.
Fiber improves the body's handling of glucose and insulin, possibly reduces the risk of colon cancer,
helps in weight control, reduces the risk of heart and artery disease, and promotes feelings of fullness
because it absorbs water and swells.
Q. The foodservice manager has completed instructing new hires regarding the safe handling of knives.
During the session, the manager talked about how to use knives responsibly, determined what the new
hires already knew about knife safety, demonstrated how to handle knives safely, and encouraged
questions. What else should the manager have included so that all four steps in "How to Instruct" were
covered?
Share data about the number of injuries that have occurred.
Develop interest in learning about knife safety.
Summarize knife safety again in a second session.
Require the new hires to explain key points while handling knives. - ANSWERThe correct answer is D.
The four steps in "How to Instruct" are: Step 1 - Prepare the learner and find out that the individual
knows about the job; Step 2 - Present the operation by tell, show, and illustrate; Step 3 - Try out
performance by having the learner explain key points and do the job; Step 4 - Follow-up and designate
where to obtain help and supervise the independent work of the learner and reinforce key concepts as
necessary.
Q. If the tool that the dietitian is using to measure food intake is reliable, it means that the tool _____.
produces a cost-benefit ratio that is higher than the established limits
offers the amount of factual information needed
provides consistent and accurate results each time it is used
produces a cost-benefit ratio that is within the defined parameters - ANSWERThe correct answer is C.
The reliability of an assessment tool is the extent to which it consistently and accurately measures
learning. When the results of an assessment are reliable, we can be confident that repeated or
equivalent assessments will provide consistent results.
, Q. Which of the following describes the term "validity"?
It refers to the consistency and accuracy with which a test measures something in the same way over
time.
It ensures that there is a blueprint that describes all aspects of instruction.
It indicates whether we are measuring what we intend to measure.
It is established through the inclusion of cognitive and affective objectives. - ANSWERThe correct answer
is C.
Validity refers to the degree to which a study accurately reflects or assesses the specific concept that the
researcher is attempting to measure. Whereas reliability is concerned with the accuracy of the actual
measuring instrument or procedure, validity is concerned with the study's success at measuring what
the researchers set out to measure.
Q. In addition to having demonstrated CDR's core competencies, all entry-level registered dietitian
nutritionists must have _____.
demonstrated additional competencies for at least one emphasis area.
a letter of reference from the director of the supervised practice program.
demonstrated cultural competency.
passed an exam documenting their knowledge of the Standards of Professional Practice. - ANSWERThe
correct answer is A.
The core competency statements build on appropriate knowledge and skills necessary for the entry-
level practitioner to perform reliably at the level indicated. One or more of the emphasis areas are
added to the core competencies so that a supervised practice program can prepare graduates for
identified market needs
Q. Which of the following is the best example of an objective?
Upon completing the class, students will understand how to count the grams of carbohydrate contained
in at least five foods.
