CDR RD Exam Questions & Answers
Complete: updated 2026
Domain: Clinical Nutrition
Question 1: A patient with chronic kidney disease on hemodialysis has the
following laboratory tests: BUN 50 mg/dL; albumin 2.8 mg/dL; and calcium 8
mg/dL. What recommendations should the dietitian make to improve these lab
values?
• A) Decrease fluid intake
• B) Increase protein intake
• C) Use a calcium supplement
• D) Increase the amount of phosphate binders
Answer: B) Increase protein intake
Rationale: Albumin is a good indicator of long-term protein stores in non-acute
situations. Low albumin (2.8 mg/dL) indicates protein depletion, which is common
in dialysis patients due to protein losses during treatment and increased protein
catabolism. Increasing protein intake helps improve albumin levels .
Question 2: An infant with phenylketonuria requires which of the following
dietary alterations?
• A) Low isoleucine, high valine
• B) High isoleucine, low valine
• C) Low phenylalanine, high tyrosine
, • D) High phenylalanine, low tyrosine
Answer: C) Low phenylalanine, high tyrosine
Rationale: In PKU, the enzyme phenylalanine hydroxylase is deficient, preventing
conversion of phenylalanine to tyrosine. Treatment requires strict low-
phenylalanine intake (using specialized medical formula) with tyrosine
supplementation since it becomes conditionally essential .
Question 3: Carrots rank in the middle of the glycemic index scale, but the
glycemic load of carrots is low. Which of the following explanations for this fact is
best?
• A) Heating carrots lowers the glycemic load
• B) The fiber in carrots negatively affects the glycemic load
• C) There is a small amount of absorbable carbohydrates present in carrots
• D) The carbohydrates in carrots are cleared from tissues at a slow rate
Answer: C) There is a small amount of absorbable carbohydrates present in
carrots
Rationale: Glycemic load accounts for both the glycemic index AND the
carbohydrate content per serving. Carrots have a moderate GI but very low
carbohydrate density, resulting in a low GL despite the moderate GI value .
Question 4: Which of the following is the most appropriate as an alternative to
dairy products for a vegan?
• A) Rice milk
• B) Almond milk
• C) Acidophilus milk
• D) Fortified soy milk
,Answer: D) Fortified soy milk
Rationale: Fortified soy milk provides protein content comparable to cow's milk
(approximately 7-8g per serving) and is fortified with calcium, vitamin D, and
vitamin B12. Rice and almond milks are lower in protein. Acidophilus milk is still a
dairy product .
Question 5: A 75-year-old man is to undergo a partial colectomy for treatment of
adenocarcinoma of the colon. He is 167.6 cm tall, and he has weighed 65 kg for
several years. His diet consists primarily of convenience foods. Nutritional
assessment reveals a serum albumin level of 3.5 mg/dl and a total lymphocyte
count of 2,000/mm3. The most likely assessment of the nutritional status of this
patient is:
• A) Kwashiorkor, mild risk
• B) Marasmus, moderate risk
• C) Marasmus-Kwashiorkor mix, mild risk
• D) Adequate nutritional status, increased risk
Answer: D) Adequate nutritional status, increased risk
Rationale: Albumin 3.5 mg/dL is borderline low but not severely depleted. Total
lymphocyte count 2,000/mm3 is within normal range (normal: 1,500-4,000). BMI
is approximately 23 (normal range). However, his surgery and convenience food
diet increase risk, but he does not meet criteria for protein-energy malnutrition
diagnoses .
Question 6: A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP.
The TVP is used to:
• A) Add color
• B) Improve taste
, • C) Retain water and add protein
• D) Act as an emulsifier
Answer: C) Retain water and add protein
Rationale: Textured Vegetable Protein (TVP) is made from defatted soy flour. It is
used as a meat extender because it absorbs water (retaining moisture) and adds
plant-based protein to the product .
Question 7: Adding bran to a recipe will:
• A) Increase the volume
• B) Decrease the volume
• C) Require an increase in oven temperature
• D) Require a decrease in oven temperature
Answer: B) Decrease the volume
Rationale: Bran interferes with gluten development and absorbs water, which can
result in a denser product with decreased volume compared to refined flour
products .
Question 8: What causes egg yolk color to change?
• A) The age of the egg
• B) Storage temperature
• C) Alteration of the feed given to the hen
• D) Cooking method
Answer: C) Alteration of the feed given to the hen
Complete: updated 2026
Domain: Clinical Nutrition
Question 1: A patient with chronic kidney disease on hemodialysis has the
following laboratory tests: BUN 50 mg/dL; albumin 2.8 mg/dL; and calcium 8
mg/dL. What recommendations should the dietitian make to improve these lab
values?
• A) Decrease fluid intake
• B) Increase protein intake
• C) Use a calcium supplement
• D) Increase the amount of phosphate binders
Answer: B) Increase protein intake
Rationale: Albumin is a good indicator of long-term protein stores in non-acute
situations. Low albumin (2.8 mg/dL) indicates protein depletion, which is common
in dialysis patients due to protein losses during treatment and increased protein
catabolism. Increasing protein intake helps improve albumin levels .
Question 2: An infant with phenylketonuria requires which of the following
dietary alterations?
• A) Low isoleucine, high valine
• B) High isoleucine, low valine
• C) Low phenylalanine, high tyrosine
, • D) High phenylalanine, low tyrosine
Answer: C) Low phenylalanine, high tyrosine
Rationale: In PKU, the enzyme phenylalanine hydroxylase is deficient, preventing
conversion of phenylalanine to tyrosine. Treatment requires strict low-
phenylalanine intake (using specialized medical formula) with tyrosine
supplementation since it becomes conditionally essential .
Question 3: Carrots rank in the middle of the glycemic index scale, but the
glycemic load of carrots is low. Which of the following explanations for this fact is
best?
• A) Heating carrots lowers the glycemic load
• B) The fiber in carrots negatively affects the glycemic load
• C) There is a small amount of absorbable carbohydrates present in carrots
• D) The carbohydrates in carrots are cleared from tissues at a slow rate
Answer: C) There is a small amount of absorbable carbohydrates present in
carrots
Rationale: Glycemic load accounts for both the glycemic index AND the
carbohydrate content per serving. Carrots have a moderate GI but very low
carbohydrate density, resulting in a low GL despite the moderate GI value .
Question 4: Which of the following is the most appropriate as an alternative to
dairy products for a vegan?
• A) Rice milk
• B) Almond milk
• C) Acidophilus milk
• D) Fortified soy milk
,Answer: D) Fortified soy milk
Rationale: Fortified soy milk provides protein content comparable to cow's milk
(approximately 7-8g per serving) and is fortified with calcium, vitamin D, and
vitamin B12. Rice and almond milks are lower in protein. Acidophilus milk is still a
dairy product .
Question 5: A 75-year-old man is to undergo a partial colectomy for treatment of
adenocarcinoma of the colon. He is 167.6 cm tall, and he has weighed 65 kg for
several years. His diet consists primarily of convenience foods. Nutritional
assessment reveals a serum albumin level of 3.5 mg/dl and a total lymphocyte
count of 2,000/mm3. The most likely assessment of the nutritional status of this
patient is:
• A) Kwashiorkor, mild risk
• B) Marasmus, moderate risk
• C) Marasmus-Kwashiorkor mix, mild risk
• D) Adequate nutritional status, increased risk
Answer: D) Adequate nutritional status, increased risk
Rationale: Albumin 3.5 mg/dL is borderline low but not severely depleted. Total
lymphocyte count 2,000/mm3 is within normal range (normal: 1,500-4,000). BMI
is approximately 23 (normal range). However, his surgery and convenience food
diet increase risk, but he does not meet criteria for protein-energy malnutrition
diagnoses .
Question 6: A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP.
The TVP is used to:
• A) Add color
• B) Improve taste
, • C) Retain water and add protein
• D) Act as an emulsifier
Answer: C) Retain water and add protein
Rationale: Textured Vegetable Protein (TVP) is made from defatted soy flour. It is
used as a meat extender because it absorbs water (retaining moisture) and adds
plant-based protein to the product .
Question 7: Adding bran to a recipe will:
• A) Increase the volume
• B) Decrease the volume
• C) Require an increase in oven temperature
• D) Require a decrease in oven temperature
Answer: B) Decrease the volume
Rationale: Bran interferes with gluten development and absorbs water, which can
result in a denser product with decreased volume compared to refined flour
products .
Question 8: What causes egg yolk color to change?
• A) The age of the egg
• B) Storage temperature
• C) Alteration of the feed given to the hen
• D) Cooking method
Answer: C) Alteration of the feed given to the hen
