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DTR / NDTR Cheat Sheet

Practice this exam

Nutrition Care

  • 41% of exam
  • Nutrition Care Process Nutrition Assessment Nutrients + Energy Groups + Education

Foodservice

  • 21% of exam
  • Menu Development Food Production Food Safety Procurement

Management

  • 38% of exam
  • Human Resources Finance + Materials Quality Management Management Functions

Quick Facts

  • Exam CDR DTR / NDTR
  • Format Computer-adaptive
  • Questions 110–130
  • Scored 80–100
  • Pretest 30 unscored
  • Time 3 hours
  • Pass Scaled 25/50
  • Retest 46 days

Nutrition Care NU

  • ADIME moves care from data to outcome.
  • Assess Diagnose Intervene Monitor Evaluate

Screening vs Assessment NU

Screening

  • Identifies risk
  • Brief initial tool

Assessment

  • Collects full data
  • Guides care planning
  • Screen first; assess positives

Nutrition Care Picker NU

  • Need risk flag → Screening ( Brief first pass )
  • Need full data → Assessment ( ABCD data )
  • Need intake detail → 24-hour recall ( Previous day )
  • Need usual pattern → Food frequency ( Repeated foods )
  • Need learning proof → Teach-back ( Client explains )
  • Need group priorities → Needs assessment ( Population data )
  • Need measurable action → SMART goal ( Specific outcome )
  • Need outcome check → Monitoring ( Compare goals )

Nutrition Care Process NU

  • Screening Identify nutrition risk
  • Assessment Collect nutrition data
  • Diagnosis Name nutrition problem
  • Intervention Implement care action
  • Monitoring Track response
  • Evaluation Compare outcomes
  • ADIME NCP documentation sequence

Recall vs Frequency NU

24-hour recall

  • Previous-day intake
  • Detailed recent data

Food frequency

  • Usual food pattern
  • Longer time frame
  • Day detail versus usual pattern

Assessment Tools NU

  • Anthropometric Body measurements
  • Biochemical Laboratory data
  • Clinical Signs and symptoms
  • Dietary Food and fluid intake
  • 24-hour recall Previous-day intake
  • Food frequency Usual intake pattern
  • Diet history Longer intake context

Nutrients + Energy NU

  • Carbohydrate 4 kcal per gram
  • Protein 4 kcal per gram
  • Fat 9 kcal per gram
  • Alcohol 7 kcal per gram
  • Fiber Supports bowel function
  • Fat-soluble vitamins A, D, E, K
  • Water-soluble vitamins B vitamins, C

Groups + Education NU

  • Needs assessment Define group needs
  • Food security Reliable food access
  • Readiness Ability to learn
  • SMART goal Specific measurable action
  • Teach-back Confirm understanding
  • WIC Maternal-child nutrition program
  • SNAP Food-purchase assistance

Food Safety FO

  • FATTOM names bacterial growth conditions.
  • Food Acidity Time Temperature Oxygen Moisture

Cycle vs Static Menu FO

Cycle

  • Planned menu rotation
  • Variety over time

Static

  • Same menu daily
  • Simple repeat pattern
  • Rotation versus daily repetition

Foodservice Picker FO

  • Need repeatable output → Standardized recipe ( Yield controlled )
  • Need menu choice → Selective menu ( Options offered )
  • Need predictable stock → Par level ( Target quantity )
  • Need stock rotation → FIFO ( Older stock first )
  • Need hazard prevention → HACCP ( Control points )
  • Need surface soil removed → Cleaning ( Before sanitizing )
  • Need supplier standard → Specification ( Quality requirements )
  • Need production staffing → MPLH ( Productivity metric )

Menu Development FO

  • Cycle menu Repeats planned rotation
  • Static menu Same offerings daily
  • Selective menu Client chooses options
  • Nonselective menu Standard meal served
  • Standardized recipe Consistent yield method
  • Portion control Consistent serving size
  • Substitution Comparable approved replacement

Stock Rotation FO

  • FIFO moves older stock first.
  • First in First out

Cleaning vs Sanitizing FO

Cleaning

  • Removes soil
  • Precedes sanitizing

Sanitizing

  • Reduces microorganisms
  • Uses approved method
  • Clean first, sanitize second

Food Safety FO

  • HACCP Preventive food-safety system
  • Critical control point Control food hazard
  • Cross-contamination Transfer of hazards
  • Cleaning Remove visible soil
  • Sanitizing Reduce microorganisms
  • FIFO First in, first out
  • FATTOM Bacterial growth conditions
  • Allergen control Prevent allergen contact

Production + Procurement FO

  • Forecasting Estimate demand
  • Purchase specification Required product standard
  • Bid Supplier price offer
  • Par level Target inventory quantity
  • Perpetual inventory Continuous inventory record
  • Physical inventory Count stock on hand
  • Yield Usable product amount

Marketing Mix MA

  • Four Ps frame every market offer.
  • Product Price Place Promotion

Fixed vs Variable Cost MA

Fixed

  • Volume independent
  • Example: rent

Variable

  • Volume dependent
  • Example: ingredients
  • Ask whether volume changes cost

Human Resources MA

  • Job analysis Study work requirements
  • Job description Duties and conditions
  • Job specification Required qualifications
  • Orientation New-hire introduction
  • In-service training Workplace skill update
  • Delegation Assign authorized work
  • Span of control Direct reports managed

Finance + Quality MA

  • Fixed cost Unchanged by volume
  • Variable cost Changes with volume
  • Food cost percent Food cost ÷ sales
  • Labor cost percent Labor cost ÷ sales
  • MPLH Meals per labor-hour
  • Quality assurance Meet defined standards
  • Quality improvement Improve process outcomes

Common Traps

Risk vs diagnosis

  • Screening flags risk ≠ Diagnosis names problem

Recall vs pattern

  • Recall captures yesterday ≠ Frequency captures usual intake

Recipe vs menu

  • Recipe controls production ≠ Menu guides selections

Clean vs sanitize

  • Cleaning removes soil ≠ Sanitizing reduces microbes

Cost behavior

  • Fixed ignores volume ≠ Variable follows volume

QA vs QI

  • QA checks standards ≠ QI improves systems

Last Minute

  • 1. Nutrition 41; foodservice 21; management 38
  • 2. 110 minimum; 130 maximum
  • 3. 25 scaled score passes
  • 4. Screen risk; assess data
  • 5. ADIME tracks nutrition care
  • 6. Carb/protein 4; fat 9
  • 7. Recipe controls yield and portions
  • 8. HACCP prevents food hazards
  • 9. FIFO rotates older stock first
  • 10. MPLH measures productivity
  • 11. Fixed costs ignore volume
  • 12. QA checks; QI improves

CDR Registered Dietetic Technician (DTR)

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