Ace Clinical Dietitian DHA Prometric Exam
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The Clinical Dietitian question bank follows the exam content outline for the DHA Prometric exam of Clinical Dietitian.
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Our review is designed to help you maximize your score on the Clinical Dietitian DHA Prometric Exam. EXAM CURE questions and articles are based on our experts review of Clinical Dietitian DHA Prometric exam Blueprints. Each Q Bank is designed to empower you to assess your knowledge and understanding of medical principles and concepts found on the Clinical Dietitian Exam.
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Clinical Dietitian DHA Prometric Exam Overview
How many hours is the Clinical Dietitian Exam?
The Clinical Dietitian Exam is 3 hours
How many questions is the Clinical Dietitian Exam?
The Clinical Dietitian Exam is 150 questions
What topics are covered on the Clinical Dietitian DHA prometric Exam?
More About the Clinical Dietitian DHA Prometric Exam
Clinical Dietitian Prometric Exam
Administered by: Dubai Health Authority (DHA)
Duration: 3 Hours
Number of Questions: 150
Pass Score: 55%
Fee: USD 240
Exam Code: NUT4112
Exam Coverage:
1. Fundamentals of Dietetics, Food Management, and Services
Basics of dietetics, food service systems, and management principles.
Key Concepts:
Role of dietitians, dietetic practice standards, and food service operations.
Tips: Understand the core functions in dietetics and food service administration.
2. Disease Prevention and Health Promotion
Strategies to prevent disease and promote health through nutrition.
Key Concepts:
Nutritional guidelines, public health nutrition, and wellness programs.
Tips: Familiarize yourself with preventive nutrition and health promotion techniques.
3. Nutrition Screening, Assessment, and Counselling
Assessing and counseling clients on nutritional health.
Key Concepts:
Screening tools, dietary assessment methods, and counseling strategies.
Tips: Practice assessing nutritional status and providing personalized advice.
4. Principles of Food Preparation and Training
Techniques in food preparation and culinary training.
Key Concepts:
Food preparation methods, sanitation, and training principles.
Tips: Review culinary basics and safe food handling practices.
5. Food Science and Normal Nutrition
Fundamentals of food science and nutrition principles.
Key Concepts:
Nutrient composition, digestion, absorption, and dietary guidelines.
Tips: Study the basics of food science and nutrition for general health.
6. Menu Planning
Creating balanced and nutritious menus.
Key Concepts:
Nutritional adequacy, dietary requirements, and menu cycles.
Tips: Focus on meal planning based on diverse dietary needs.
7. Procurement and Materials Management
Managing food supplies and materials in dietetics.
Key Concepts:
Inventory control, purchasing procedures, and cost management.
Tips: Understand supply chain basics and effective material management.
8. Metabolic Disorders
Nutritional management of metabolic diseases.
Key Concepts:
Diabetes, obesity, and other metabolic conditions.
Tips: Review nutritional interventions for common metabolic disorders.
9. Inflammatory Diseases and Cancer
Nutritional approaches for inflammatory diseases and cancer.
Key Concepts:
Dietary support for patients with chronic inflammation and cancer.
Tips: Familiarize yourself with special dietary needs in chronic diseases.
10. Food Production, Distribution, and Facility Design
Systems for food production and distribution in healthcare.
Key Concepts:
Food service workflow, equipment, and facility layout.
Tips: Review basics of food production and facility organization.
11. Medical Nutrition Therapy
Clinical nutrition therapy for various health conditions.
Key Concepts:
Nutrition care process, therapeutic diets, and specialized feeding.
Tips: Study the principles of therapeutic nutrition for disease management.
12. Nutrition Through Life Cycle
Nutritional needs at different life stages.
Key Concepts:
Pregnancy, infancy, adolescence, adulthood, and aging.
Tips: Focus on age-specific dietary recommendations and requirements.
Study Recommendations:
Blueprint-Based Preparation:
Allocate study time according to the weight of each topic, with emphasis on high-yield areas like medical nutrition therapy, disease prevention, and life-cycle nutrition.
Core Textbooks and References:
Use recommended resources such as:
1. Understanding Normal and Clinical Nutrition by Sharon Rady Rolfes, Kathryn Pinna, and Ellie Whitney.
2. Krause’s Food and the Nutrition Care Process by L. Kathleen Mahan and Janice L Raymond.
3. Clinical Nutrition by Marinos Elia, Olle Ljungqvist, and Rebecca Stratton.
4. Nutrition and Diagnosis-Related Care by Sylvia Escott-Stump.
5. ADA Pocket Guide to Enteral Nutrition by Charney and Malone.
6. Essentials of Food Science by V.A. Vaclavik and E.W. Christian.
Practice with Clinical Scenarios:
Familiarize yourself with case studies in clinical dietetics to apply theoretical knowledge practically.
Mock Tests:
Take timed practice exams to improve pacing and comfort with the question format.
Review Guidelines and Standards:
Focus on dietary guidelines, nutritional standards, and food safety protocols relevant to dietetics practice.
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This structured outline provides a roadmap for preparing for the Clinical Dietitian Prometric Exam, emphasizing essential knowledge areas and skills for success.
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