100+ Free Registered Dietitian (China) Practice Questions

Basic Nutrition & Food Science (基础营养学与食物科学)

Evaluates biochemistry and physiology of human nutrition: carbohydrate metabolism (glycolysis, gluconeogenesis, glycogen synthesis/breakdown, dietary fiber and short-chain fatty acids), lipid metabolism (fatty acid beta-oxidation, essential fatty acids omega-3 and omega-6 pathways, cholesterol synthesis, lipoprotein transport), protein metabolism (nitrogen balance, amino acid pool, transamination/deamination, essential amino acids, limiting amino acids, protein quality indices PDCAAS and biological value BV), fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B-complex, C, folate, B12) coenzyme functions and deficiency signs, macro-minerals (calcium, phosphorus, potassium, sodium, magnesium) and trace elements (iron, zinc, selenium, iodine, copper, chromium), human energy metabolism (Basal Metabolic Rate BMR, Total Daily Energy Expenditure TDEE, thermic effect of food TEF, physical activity levels, respiratory quotient RQ), and food science composition.

Clinical Dietetics & Medical Nutrition Therapy MNT (临床营养学与医学营养治疗)

Comprehensive assessment of the Nutrition Care Process (NCP: Nutrition Assessment, Nutrition Diagnosis with PES statements, Nutrition Intervention, Nutrition Monitoring and Evaluation), validated nutritional risk screening tools (NRS-2002, MUST, SGA, PG-SGA, MNA), indications and access selection for Enteral Nutrition (nasogastric, nasoduodenal, nasojejunal, PEG, PEJ), EN formulas (intact protein polymeric, peptide/free amino acid elemental, disease-tailored), EN administration protocols and complications management (diarrhea, aspiration pneumonia, tube occlusion), Parenteral Nutrition (central vs peripheral line access, 3-in-1 Total Nutrient Admixture TNA preparation, glucose/lipid infusion rates), PN complications (Refeeding Syndrome pathophysiology and electrolyte monitoring, catheter-related bloodstream infections, PN-associated liver disease PNALD), and disease-specific Medical Nutrition Therapy (MNT) for type 1 and type 2 diabetes mellitus (glycemic index, carbohydrate counting), chronic kidney disease (CKD stage-dependent protein targets, phosphate binders, potassium control), hypertension (sodium restrictions, DASH diet), heart failure, dyslipidemia (atherosclerosis prevention), non-alcoholic fatty liver disease, acute/chronic pancreatitis (enzyme replacement, fat tolerance), inflammatory bowel disease (Crohn's, ulcerative colitis), liver cirrhosis with hepatic encephalopathy (BCAA supplementation), cancer-associated cachexia, burns and trauma hypermetabolism, inborn errors of metabolism (PKU), and gout (hyperuricemia purine management).

Public & Community Nutrition (公共营养学与人群营养)

Assesses knowledge of Chinese Dietary Reference Intakes (DRIs: Estimated Average Requirement EAR, Recommended Nutrient Intake RNI, Adequate Intake AI, Tolerable Upper Intake Level UL, Acceptable Macronutrient Distribution Range AMDR, Suggested PRU Intake for Non-Communicable Diseases PI-NCD, Specific Proposed Level SPL), Chinese Dietary Guidelines and Balanced Diet Pagoda (中国居民平衡膳食宝塔), community dietary intake assessment methods (24-hour dietary recall, weighing method 称重记账法, food frequency questionnaire FFQ, duplicate portion method), anthropometric assessment (Chinese adult BMI standards: <18.5 underweight, 18.5–23.9 normal, 24.0–27.9 overweight, ≥28.0 obese; waist circumference cutoffs: men ≥90 cm, women ≥85 cm), laboratory biomarker evaluation, and life-cycle nutrition requirements across vulnerable physiological groups (pregnancy trimester-specific energy and folic acid/iron needs, lactation macronutrient and fluid demands, infant breastmilk vs formula composition, timely complementary feeding introduction, childhood growth and micronutrient adequacy, adolescent peak bone mass accumulation, elderly sarcopenia prevention and protein requirements, and sports nutrition hydration protocols).

Food Service Management & Food Safety (餐饮管理与食品安全卫生)

Covers institutional hospital food services, clinical therapeutic diet modifications (clear liquid, full liquid, soft diet, low-residue, low-salt/low-sodium, low-purine, protein-restricted diets), menu planning using the Food Exchange List System (食物交换份法 / 90 kcal standard exchange unit), food preservation principles and shelf-life extension, foodborne pathogens and microbial toxins (Salmonella enterica, Staphylococcus aureus heat-stable enterotoxin, Clostridium botulinum neurotoxin, Vibrio parahaemolyticus in seafood, Listeria monocytogenes in refrigerated ready-to-eat foods, Bacillus cereus in fried rice), mycotoxins (aflatoxin B1 in peanuts/corn, ochratoxin, patulin in fruits), toxic chemical contaminants (nitrosamines, polycyclic aromatic hydrocarbons PAH from charcoal grilling, heterocyclic amines HCA from high-heat meat cooking, acrylamide from starchy food frying, heavy metals Pb/Cd/Hg/As), and Hazard Analysis Critical Control Point (HACCP) principles, critical limit verification, and corrective actions in hospital kitchen workflows.

Professional Ethics, Laws & Standards (职业道德、法律法规与标准)

Examines compliance with the Chinese Nutrition Society Code of Professional Conduct for Registered Dietitians (中国注册营养师职业道德规范), professional scope of practice, informed consent, medical record documentation, patient confidentiality and personal data protection, statutory mandates under the Food Safety Law of the People's Republic of China (中华人民共和国食品安全法), National Food Safety Standard for Nutrition Labeling of Prepackaged Foods (GB 28050 / mandatory '4+1' core nutrients: Energy, Protein, Fat, Carbohydrate, Sodium, and calculation of Nutrient Reference Values %NRV), General Standard for the Labeling of Prepackaged Foods (GB 7718), and regulatory frameworks for Foods for Special Medical Purpose (FSMP / 特殊医学用途配方食品 GB 29922 and GB 25596).