Canadian Dietitian | CDRE | Dietetics - Test Questions And Answers |
Accurate And Well Detailed | Complete Guide & Rationales | A+
Material | Newest Update
Core Domains
Food and Nutrition Sciences
Clinical Dietetics and Medical Nutrition Therapy
Population and Public Health Nutrition
Foodservice Management and Food Safety
Professional Practice, Ethics, and Law
Research, Evidence-Based Practice, and Quality Improvement
Introduction
The Canadian Dietetic Registration Examination serves as the national
standard for assessing entry-level competencies required for safe,
competent, and ethical practice as a registered dietitian in Canada. This
comprehensive assessment evaluates candidates across essential
domains including clinical nutrition, food systems management, public
health nutrition, and professional practice. The examination utilizes a
rigorous multiple-choice and scenario-based structure designed to test
both foundational knowledge and higher-order critical thinking. Strong
emphasis is placed on real-world application, client-centered care,
cultural competence, and evidence-based decision-making within diverse
practice settings.
Question 1
A 45-year-old male with type 2 diabetes presents with persistent
hyperglycemia, an eGFR of 45 mL/min/1.73m2, and moderately
increased albuminuria. Which dietary modification is most appropriate
regarding protein intake?
A. Restrict protein to 0.6 g/kg/day to halt renal decline
B. Maintain protein intake at 0.8 g/kg/day to balance glycemic control and
renal protection
C. Increase protein intake to 1.5 g/kg/day to support lean muscle mass
D. Encourage unrestricted protein intake provided carbohydrate intake is
controlled
🔴 Explanation: For patients with diabetes and chronic kidney disease
who are not on dialysis, maintaining a protein intake at the recommended
,daily allowance of 0.8 g/kg/day is recommended to prevent further decline
in renal function without causing malnutrition. Severe restriction to 0.6
g/kg/day is generally not advised due to compliance and malnutrition
risks.
Question 2
During a routine community nutrition assessment, a dietitian notices a
high prevalence of iron-deficiency anemia among adolescent females in a
low-income neighborhood. Which primary health promotion strategy
addresses this issue most effectively?
A. Mandating individual clinical supplementation for all adolescent
females in the region
B. Implementing a multi-sectoral food fortification and culturally tailored
nutrition education program
C. Relying entirely on social media campaigns about iron-rich foods
D. Recommending immediate elimination of all plant-based foods from
local school menus
🟢 Correct answer: B
🔴 Explanation: Addressing public health nutrition issues effectively
requires upstream, multi-sectoral approaches such as food fortification
combined with culturally relevant education, ensuring sustainable and
accessible dietary improvements across vulnerable populations.
Question 3
A clinical dietitian is calculating the enteral nutrition regimen for a critically
ill patient weighing 70 kg. The medical team orders a standard polymeric
formula providing 1.0 kcal/mL and 0.04 g protein/mL. The patient requires
2100 kcal per day. What volume of formula and total protein will the
patient receive?
A. 1500 mL, 60 g protein
B. 2100 mL, 84 g protein
C. 2500 mL, 100 g protein
D. 1800 mL, 90 g protein
🟢 Correct answer: B
🟢 Explanation: To meet the energy requirement of 2100 kcal using a 1.0
kcal/mL formula, the patient needs 2100 mL of formula (2100 kcal / 1.0
kcal/mL). Multiplying 2100 mL by the protein concentration of 0.04 g/mL
yields 84 g of protein per day.
,Question 4
A dietitian receives a request from a marketing firm to endorse a specific
brand of commercial infant formula in exchange for financial
compensation. According to professional codes of ethics, what is the
appropriate course of action?
A. Accept the endorsement provided the formula meets national
nutritional standards
B. Decline the endorsement to avoid conflicts of interest and maintain
professional integrity
C. Accept the endorsement only if the financial compensation is donated
to a charity
D. Consult other dietitians and vote on whether the product is acceptable
🟢 Correct answer: B
🟢 Explanation: Registered dietitians must uphold high ethical standards,
avoiding real or perceived conflicts of interest, commercial endorsements,
and endorsements of infant formula that undermine breastfeeding
promotion and professional objectivity.
Question 5
An elderly resident in a long-term care facility exhibits severe dysphagia,
pocketing food, and frequent coughing episodes during meals. Which
texture-modified diet and intervention should the dietitian recommend in
collaboration with the speech-language pathologist?
A. Regular diet with large utensils
B. Pureed diet with thin liquids and unassisted feeding
C. Minced and moist diet with thickened liquids and supervised feeding
strategies
D. Complete fluid restriction and total parenteral nutrition
🟢 Correct answer: C
🟢 Explanation: Minced and moist foods combined with appropriately
thickened liquids reduce the risk of aspiration in residents with severe
dysphagia. Collaboration with speech-language pathologists ensures safe
swallowing strategies and appropriate texture modification.
Question 6
A pregnant client at 28 weeks gestation presents with gestational
diabetes mellitus. Her fasting blood glucose levels are within target, but 1-
, hour postprandial levels consistently exceed 7.8 mmol/L. Which dietary
counseling approach is most effective?
A. Advise complete elimination of all carbohydrates from the diet
B. Recommend carbohydrate distribution into smaller, frequent meals and
snacks paired with protein and fiber
C. Suggest doubling fat intake to replace carbohydrates entirely
D. Inform the client that postprandial spikes are normal and require no
dietary adjustment
🟢 Correct answer: B
🟢 Explanation: Managing gestational diabetes involves distributing
carbohydrate intake evenly throughout the day across smaller meals and
snacks, combining them with protein and fiber to blunt postprandial
glycemic excursions while ensuring adequate fetal growth.
Question 7
A food service manager in a hospital kitchen needs to verify the cooling
safety of a large batch of beef stew prepared for patient services.
According to standard food safety regulations, what is the critical
temperature control requirement for cooling cooked food?
A. Cool from 60°C to 20°C within 2 hours, and from 20°C to 4°C within an
additional 4 hours
B. Cool from 100°C to 0°C within 30 minutes
C. Leave the food at room temperature overnight before refrigeration
D. Cool from 40°C to 10°C within 12 hours
🟢 Correct answer: A
🟢 Explanation: Safe cooling protocols require cooked potentially
hazardous foods to pass rapidly through the temperature danger zone.
The standard two-stage cooling method reduces food temperature from
60°C (140°F) down to 20°C (68°F) within 2 hours, and from 20°C down to
4°C (40°F) within an additional 4 hours.
Question 8
A clinical researcher wants to investigate the relationship between dietary
sodium intake and hypertension rates among Canadian adults using data
from the Canadian Community Health Survey. What type of
epidemiological study design is this?
Accurate And Well Detailed | Complete Guide & Rationales | A+
Material | Newest Update
Core Domains
Food and Nutrition Sciences
Clinical Dietetics and Medical Nutrition Therapy
Population and Public Health Nutrition
Foodservice Management and Food Safety
Professional Practice, Ethics, and Law
Research, Evidence-Based Practice, and Quality Improvement
Introduction
The Canadian Dietetic Registration Examination serves as the national
standard for assessing entry-level competencies required for safe,
competent, and ethical practice as a registered dietitian in Canada. This
comprehensive assessment evaluates candidates across essential
domains including clinical nutrition, food systems management, public
health nutrition, and professional practice. The examination utilizes a
rigorous multiple-choice and scenario-based structure designed to test
both foundational knowledge and higher-order critical thinking. Strong
emphasis is placed on real-world application, client-centered care,
cultural competence, and evidence-based decision-making within diverse
practice settings.
Question 1
A 45-year-old male with type 2 diabetes presents with persistent
hyperglycemia, an eGFR of 45 mL/min/1.73m2, and moderately
increased albuminuria. Which dietary modification is most appropriate
regarding protein intake?
A. Restrict protein to 0.6 g/kg/day to halt renal decline
B. Maintain protein intake at 0.8 g/kg/day to balance glycemic control and
renal protection
C. Increase protein intake to 1.5 g/kg/day to support lean muscle mass
D. Encourage unrestricted protein intake provided carbohydrate intake is
controlled
🔴 Explanation: For patients with diabetes and chronic kidney disease
who are not on dialysis, maintaining a protein intake at the recommended
,daily allowance of 0.8 g/kg/day is recommended to prevent further decline
in renal function without causing malnutrition. Severe restriction to 0.6
g/kg/day is generally not advised due to compliance and malnutrition
risks.
Question 2
During a routine community nutrition assessment, a dietitian notices a
high prevalence of iron-deficiency anemia among adolescent females in a
low-income neighborhood. Which primary health promotion strategy
addresses this issue most effectively?
A. Mandating individual clinical supplementation for all adolescent
females in the region
B. Implementing a multi-sectoral food fortification and culturally tailored
nutrition education program
C. Relying entirely on social media campaigns about iron-rich foods
D. Recommending immediate elimination of all plant-based foods from
local school menus
🟢 Correct answer: B
🔴 Explanation: Addressing public health nutrition issues effectively
requires upstream, multi-sectoral approaches such as food fortification
combined with culturally relevant education, ensuring sustainable and
accessible dietary improvements across vulnerable populations.
Question 3
A clinical dietitian is calculating the enteral nutrition regimen for a critically
ill patient weighing 70 kg. The medical team orders a standard polymeric
formula providing 1.0 kcal/mL and 0.04 g protein/mL. The patient requires
2100 kcal per day. What volume of formula and total protein will the
patient receive?
A. 1500 mL, 60 g protein
B. 2100 mL, 84 g protein
C. 2500 mL, 100 g protein
D. 1800 mL, 90 g protein
🟢 Correct answer: B
🟢 Explanation: To meet the energy requirement of 2100 kcal using a 1.0
kcal/mL formula, the patient needs 2100 mL of formula (2100 kcal / 1.0
kcal/mL). Multiplying 2100 mL by the protein concentration of 0.04 g/mL
yields 84 g of protein per day.
,Question 4
A dietitian receives a request from a marketing firm to endorse a specific
brand of commercial infant formula in exchange for financial
compensation. According to professional codes of ethics, what is the
appropriate course of action?
A. Accept the endorsement provided the formula meets national
nutritional standards
B. Decline the endorsement to avoid conflicts of interest and maintain
professional integrity
C. Accept the endorsement only if the financial compensation is donated
to a charity
D. Consult other dietitians and vote on whether the product is acceptable
🟢 Correct answer: B
🟢 Explanation: Registered dietitians must uphold high ethical standards,
avoiding real or perceived conflicts of interest, commercial endorsements,
and endorsements of infant formula that undermine breastfeeding
promotion and professional objectivity.
Question 5
An elderly resident in a long-term care facility exhibits severe dysphagia,
pocketing food, and frequent coughing episodes during meals. Which
texture-modified diet and intervention should the dietitian recommend in
collaboration with the speech-language pathologist?
A. Regular diet with large utensils
B. Pureed diet with thin liquids and unassisted feeding
C. Minced and moist diet with thickened liquids and supervised feeding
strategies
D. Complete fluid restriction and total parenteral nutrition
🟢 Correct answer: C
🟢 Explanation: Minced and moist foods combined with appropriately
thickened liquids reduce the risk of aspiration in residents with severe
dysphagia. Collaboration with speech-language pathologists ensures safe
swallowing strategies and appropriate texture modification.
Question 6
A pregnant client at 28 weeks gestation presents with gestational
diabetes mellitus. Her fasting blood glucose levels are within target, but 1-
, hour postprandial levels consistently exceed 7.8 mmol/L. Which dietary
counseling approach is most effective?
A. Advise complete elimination of all carbohydrates from the diet
B. Recommend carbohydrate distribution into smaller, frequent meals and
snacks paired with protein and fiber
C. Suggest doubling fat intake to replace carbohydrates entirely
D. Inform the client that postprandial spikes are normal and require no
dietary adjustment
🟢 Correct answer: B
🟢 Explanation: Managing gestational diabetes involves distributing
carbohydrate intake evenly throughout the day across smaller meals and
snacks, combining them with protein and fiber to blunt postprandial
glycemic excursions while ensuring adequate fetal growth.
Question 7
A food service manager in a hospital kitchen needs to verify the cooling
safety of a large batch of beef stew prepared for patient services.
According to standard food safety regulations, what is the critical
temperature control requirement for cooling cooked food?
A. Cool from 60°C to 20°C within 2 hours, and from 20°C to 4°C within an
additional 4 hours
B. Cool from 100°C to 0°C within 30 minutes
C. Leave the food at room temperature overnight before refrigeration
D. Cool from 40°C to 10°C within 12 hours
🟢 Correct answer: A
🟢 Explanation: Safe cooling protocols require cooked potentially
hazardous foods to pass rapidly through the temperature danger zone.
The standard two-stage cooling method reduces food temperature from
60°C (140°F) down to 20°C (68°F) within 2 hours, and from 20°C down to
4°C (40°F) within an additional 4 hours.
Question 8
A clinical researcher wants to investigate the relationship between dietary
sodium intake and hypertension rates among Canadian adults using data
from the Canadian Community Health Survey. What type of
epidemiological study design is this?
