TEXAS DIETITIAN LICENSING EXAM – PRACTICE QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS) PLUS RATIONALES 2026 Q&A | INSTANT
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Core Domains
- Principles of Dietetics
- Nutrition Care for Individuals and Groups
- Management of Food and Nutrition Programs and Services
- Foodservice Systems
- Texas State Licensing Statutes and Administrative Code
- Professional Ethics and Standards of Practice
- Medical Nutrition Therapy
- Public Health and Community Nutrition
Introduction
The purpose of this assessment is to provide a rigorous evaluation of the competencies
required for licensure as a Registered Licensed Dietitian in the state of Texas. This exam
assesses a candidate's mastery of clinical nutrition, administrative management, and the
legal frameworks governing practice within the state. The structure utilizes multiple-
choice and complex scenario-based questions to mirror the actual examination
environment. Candidates must demonstrate not only foundational knowledge but also
the ability to apply critical thinking and ethical decision-making to real-world
professional challenges. Successful completion indicates readiness to provide safe,
effective, and evidence-based nutritional care to diverse populations.
Section One: Questions 1–100
, 1. A dietitian is reviewing the Texas Occupations Code Chapter 701. Which of the
following actions is strictly prohibited under the licensed dietitian scope of
practice?
A. Providing medical nutrition therapy in a private practice setting.
B. Using the title "Licensed Dietitian" while a license is expired.
C. Supervising a dietetic technician in a clinical environment.
D. Accepting a referral from a physician licensed in another state.
🟢 B. Using the title "Licensed Dietitian" while a license is expired.
🔴 RATIONALE: Under Texas law, it is illegal for an individual to use the title "Licensed
Dietitian" or "LD" if they do not hold a valid, current license. Practicing or using
protected titles with an expired license is a violation of the state’s regulatory statutes.
2. A patient with Chronic Kidney Disease (CKD) Stage 4 has a high serum potassium
level. Which of the following food recommendations is most appropriate?
A. Baked potato with skin
B. Fresh spinach salad
C. Boiled white rice
D. Whole wheat pasta
🟢 C. Boiled white rice
🔴 RATIONALE: White rice is a low-potassium carbohydrate source suitable for
patients with CKD Stage 4 who need to limit potassium intake. Potatoes, spinach, and
whole grains contain significantly higher levels of potassium.
, 3. Which of the following is the most effective method for evaluating the success of
a community nutrition program aimed at reducing childhood obesity?
A. Measuring changes in participants' BMI over six months.
B. Counting the number of brochures distributed at the local clinic.
C. Recording the total number of attendees at the initial seminar.
D. Surveying participants about their favorite healthy snacks.
🟢 A. Measuring changes in participants' BMI over six months.
🔴 RATIONALE: Outcome evaluation focuses on the actual health impact of a
program. Measuring BMI changes provides quantitative data on whether the program
achieved its primary goal of weight management.
4. In a foodservice operation, what is the minimum internal temperature that
poultry must reach to ensure food safety?
A. 145 degrees F
B. 155 degrees F
C. 160 degrees F
D. 165 degrees F
🟢 D. 165 degrees F
🔴 RATIONALE: According to USDA and FDA Food Code standards, poultry must be
cooked to a minimum internal temperature of 165°F (74°C) for at least 15 seconds to
eliminate harmful pathogens like Salmonella.
5. A dietitian is asked to consult on a patient receiving parenteral nutrition (PN).
The patient begins to exhibit rapid weight gain and pulmonary edema. What is
, the most likely cause?
A. Excessive protein administration
B. Essential fatty acid deficiency
C. Overfeeding of total calories and fluids
D. Inadequate vitamin K supplementation
🟢 C. Overfeeding of total calories and fluids
🔴 RATIONALE: Rapid weight gain and pulmonary edema in a PN patient are classic
signs of fluid overload or "Refeeding Syndrome," often caused by providing excessive
calories and fluids too quickly.
6. Which ethical principle is a dietitian following when they ensure that a patient is
fully informed about the risks and benefits of a specific diet plan before
beginning treatment?
A. Beneficence
B. Non-maleficence
C. Autonomy
D. Justice
🟢 C. Autonomy
🔴 RATIONALE: Autonomy refers to the patient's right to self-determination and
making informed choices about their own care. Providing full disclosure enables the
patient to exercise this right.
7. According to the Texas Department of Licensing and Regulation (TDLR), how
many continuing education (CE) hours must a Licensed Dietitian complete during
ANSWERS (VERIFIED ANSWERS) PLUS RATIONALES 2026 Q&A | INSTANT
DOWNLOAD PDF.
Core Domains
- Principles of Dietetics
- Nutrition Care for Individuals and Groups
- Management of Food and Nutrition Programs and Services
- Foodservice Systems
- Texas State Licensing Statutes and Administrative Code
- Professional Ethics and Standards of Practice
- Medical Nutrition Therapy
- Public Health and Community Nutrition
Introduction
The purpose of this assessment is to provide a rigorous evaluation of the competencies
required for licensure as a Registered Licensed Dietitian in the state of Texas. This exam
assesses a candidate's mastery of clinical nutrition, administrative management, and the
legal frameworks governing practice within the state. The structure utilizes multiple-
choice and complex scenario-based questions to mirror the actual examination
environment. Candidates must demonstrate not only foundational knowledge but also
the ability to apply critical thinking and ethical decision-making to real-world
professional challenges. Successful completion indicates readiness to provide safe,
effective, and evidence-based nutritional care to diverse populations.
Section One: Questions 1–100
, 1. A dietitian is reviewing the Texas Occupations Code Chapter 701. Which of the
following actions is strictly prohibited under the licensed dietitian scope of
practice?
A. Providing medical nutrition therapy in a private practice setting.
B. Using the title "Licensed Dietitian" while a license is expired.
C. Supervising a dietetic technician in a clinical environment.
D. Accepting a referral from a physician licensed in another state.
🟢 B. Using the title "Licensed Dietitian" while a license is expired.
🔴 RATIONALE: Under Texas law, it is illegal for an individual to use the title "Licensed
Dietitian" or "LD" if they do not hold a valid, current license. Practicing or using
protected titles with an expired license is a violation of the state’s regulatory statutes.
2. A patient with Chronic Kidney Disease (CKD) Stage 4 has a high serum potassium
level. Which of the following food recommendations is most appropriate?
A. Baked potato with skin
B. Fresh spinach salad
C. Boiled white rice
D. Whole wheat pasta
🟢 C. Boiled white rice
🔴 RATIONALE: White rice is a low-potassium carbohydrate source suitable for
patients with CKD Stage 4 who need to limit potassium intake. Potatoes, spinach, and
whole grains contain significantly higher levels of potassium.
, 3. Which of the following is the most effective method for evaluating the success of
a community nutrition program aimed at reducing childhood obesity?
A. Measuring changes in participants' BMI over six months.
B. Counting the number of brochures distributed at the local clinic.
C. Recording the total number of attendees at the initial seminar.
D. Surveying participants about their favorite healthy snacks.
🟢 A. Measuring changes in participants' BMI over six months.
🔴 RATIONALE: Outcome evaluation focuses on the actual health impact of a
program. Measuring BMI changes provides quantitative data on whether the program
achieved its primary goal of weight management.
4. In a foodservice operation, what is the minimum internal temperature that
poultry must reach to ensure food safety?
A. 145 degrees F
B. 155 degrees F
C. 160 degrees F
D. 165 degrees F
🟢 D. 165 degrees F
🔴 RATIONALE: According to USDA and FDA Food Code standards, poultry must be
cooked to a minimum internal temperature of 165°F (74°C) for at least 15 seconds to
eliminate harmful pathogens like Salmonella.
5. A dietitian is asked to consult on a patient receiving parenteral nutrition (PN).
The patient begins to exhibit rapid weight gain and pulmonary edema. What is
, the most likely cause?
A. Excessive protein administration
B. Essential fatty acid deficiency
C. Overfeeding of total calories and fluids
D. Inadequate vitamin K supplementation
🟢 C. Overfeeding of total calories and fluids
🔴 RATIONALE: Rapid weight gain and pulmonary edema in a PN patient are classic
signs of fluid overload or "Refeeding Syndrome," often caused by providing excessive
calories and fluids too quickly.
6. Which ethical principle is a dietitian following when they ensure that a patient is
fully informed about the risks and benefits of a specific diet plan before
beginning treatment?
A. Beneficence
B. Non-maleficence
C. Autonomy
D. Justice
🟢 C. Autonomy
🔴 RATIONALE: Autonomy refers to the patient's right to self-determination and
making informed choices about their own care. Providing full disclosure enables the
patient to exercise this right.
7. According to the Texas Department of Licensing and Regulation (TDLR), how
many continuing education (CE) hours must a Licensed Dietitian complete during
