100+ Free Registered Dietetic Technician (China) Practice Questions

Fundamentals of Nutrition & Food Science (基础营养与食品科学)

Comprehensive evaluation of basic nutritional science, biochemical metabolism, energy balance, and Chinese DRIs (2023): (1) Energy Metabolism: Basal Metabolic Rate (BMR), Total Daily Energy Expenditure (TDEE), Physical Activity Level (PAL), and Thermic Effect of Food (TEF / 食物热效应); (2) Macronutrients: Carbohydrates (glycemic index GI, glycemic load GL, resistant starch, soluble/insoluble dietary fiber), Lipids (saturated fatty acids SFA, monounsaturated fatty acids MUFA, polyunsaturated fatty acids PUFA, essential fatty acids linoleic acid LA and alpha-linolenic acid ALA, n-6/n-3 ratio, trans fats, cholesterol), and Proteins (essential amino acids EAA, limiting amino acids, protein complementation 蛋白质互补作用, nitrogen balance, biological value BV, amino acid score AAS, PDCAAS); (3) Micronutrients: Fat-soluble vitamins (A, D, E, K - retinol activity equivalents RAE, calcitriol, tocopherols, coagulation roles) and Water-soluble vitamins (Thiamine B1, Riboflavin B2, Niacin B3, Pyridoxine B6, Cobalamin B12, Folate, Vitamin C); (4) Minerals & Trace Elements: Calcium, Phosphorus, Magnesium, Potassium, Sodium, Iron (heme vs non-heme absorption), Zinc, Iodine, Selenium, Copper; (5) Water and Electrolyte Balance; (6) Chinese Dietary Reference Intakes (DRIs 2023): Definitions and applications of Estimated Average Requirement (EAR), Recommended Nutrient Intake (RNI), Adequate Intake (AI), Tolerable Upper Intake Level (UL), Acceptable Macronutrient Distribution Range (AMDR), and Specific Proposed Limit (SPL).

Diet Assessment & Menu Planning (膳食调查与食谱编制)

Practical methodologies for assessing dietary intake, calculating nutritional adequacy, designing balanced meal plans, and interpreting food labels: (1) Dietary Survey Methods: 24-hour dietary recall (24小时回顾法), weighed food record method (称重记账法), and food frequency questionnaires (FFQ / 食物频率问卷法); (2) Nutritional Calculation and Evaluation: Using China Food Composition Tables (中国食物成分表) to calculate total energy, macronutrient grams, and micronutrient adequacy percentages against RNIs; (3) Balanced Menu Design: Macronutrient distribution (Carbohydrates 50–65%, Fat 20–30%, Protein 10–15%), Three-meal energy distribution (Breakfast 30%, Lunch 40%, Dinner 30% or 3:4:3 ratio); (4) Food Exchange List System (食物交换份法): Six major food exchange categories (cereals 90 kcal/25g, vegetables 90 kcal/500g, fruits 90 kcal/200g, meat/poultry/eggs 90 kcal/50g, soy/milk 90 kcal, oils 90 kcal/10g) and step-by-step diabetic/weight-management meal formulation; (5) Food Nutrition Labeling (GB 28050): Core nutrient panel ('1+4': Energy, Protein, Fat, Carbohydrate, Sodium), Nutrient Reference Value (%NRV) calculation and label claims (low sugar, high calcium, low fat).

Clinical Nutrition Support & Assistance (临床营养支持与辅助)

Techniques for assisting registered dietitians in clinical inpatient settings, nutritional screening, anthropometry, therapeutic diet modifications, and enteral feeding: (1) Nutritional Screening and Assessment Tools: Nutritional Risk Screening 2002 (NRS 2002 - score >=3 indicating risk), Malnutrition Universal Screening Tool (MUST), Mini Nutritional Assessment (MNA for elderly); (2) Anthropometric and Physical Measurements: Body Mass Index (BMI standard for Chinese adults: <18.5 underweight, 18.5–23.9 normal, 24.0–27.9 overweight, >=28.0 obese), Waist Circumference (male >=90 cm, female >=85 cm for central obesity), Triceps Skinfold Thickness (TSF / 皮褶厚度), and Mid-Upper Arm Muscle Circumference (MAMC / 上臂肌围); (3) Hospital Therapeutic Diets: Regular diet (普食), Soft diet (软食), Semi-liquid diet (半流质), Clear/Full liquid diet (流质), Low-sodium diet (低盐膳食 <3g/d or <5g salt), Diabetic diet (糖尿病膳食), Chronic Kidney Disease low-protein diet (CKD 非透析低蛋白膳食), Low-purine diet (低嘌呤膳食 for hyperuricemia/gout), and Dysphagia texture-modified diets (吞咽障碍稠度分级); (4) Enteral Nutrition (EN) Support: Commercial intact-protein vs elemental formulas, compounding sanitary protocols, gravity drip vs infusion pump delivery, temperature control (38°C–40°C), tube patency flushing, gastric residual volume (GRV) monitoring, aspiration prevention (head of bed elevated 30°–45°), and refeeding syndrome prevention.

Food Preparation & Kitchen Hygiene (食品制作与厨房卫生安全)

Culinary nutrition principles, kitchen sanitation standards, hazard analysis, and catering food safety: (1) Culinary Nutrition: Nutrient losses during washing, cutting, soaking, blanching, frying, steaming, and stewing; methods to preserve heat-sensitive vitamins (cooking with lid, rapid stir-frying, adding vinegar to protect Vitamin C); (2) Catering Hygiene & Safety Specifications: General Hygienic Regulation for Food Production (GB 14881) and Catering Service Food Safety Operating Specifications; (3) Temperature Danger Zone Management: Keeping hot foods >=60°C and cold foods <=5°C; rapid chilling within 2 hours; core cooking temperature >=70°C for at least 1 minute; (4) Foodborne Pathogen Prevention: Salmonella (poultry/eggs), Vibrio parahaemolyticus (seafood), Staphylococcus aureus enterotoxin (heat-resistant, food handler skin lesions), Clostridium botulinum (anaerobic canned/fermented beans), Bacillus cereus (fried rice syndrome), Listeria monocytogenes (refrigerated deli meats); (5) Cross-Contamination Prevention: Color-coded cutting boards and knives, physical segregation of raw ingredients, semi-finished goods, and ready-to-eat foods; (6) Cleaning and Disinfection: Physical boiling/steaming (100°C >=5 min) and chemical chlorine disinfection (effective chlorine >=250 mg/L); (7) Food Allergen Control and 48-hour sample retention (留样制度 >=125g for 48h at 0°C–8°C).

Public Nutrition Guidance & Life-Cycle Nutrition (人群与公共营养指导)

Application of the 2022 Chinese Dietary Guidelines, maternal and child nutrition, elderly health preservation, and community nutrition education: (1) Chinese Dietary Guidelines (2022): Eight core dietary tenets (食物多样合理搭配, 吃动平衡健康体重, 多吃蔬果奶类全谷大豆, 适量吃鱼禽蛋瘦肉, 少盐少油控糖限酒, 规律进餐足量饮水, 会烹会选会看标签, 公筷分餐杜绝浪费); (2) Oriental Healthy Diet Model (东方健康膳食模式): Characteristics (rich in vegetables, fruits, whole grains, aquatic products, legumes, low sodium, light cooking) and chronic disease prevention benefits; (3) Life-Cycle Nutrition: Maternal nutrition during pregnancy (weight gain curves, folic acid 400 mcg/d, iron and iodine supplementation), Lactation nutrition (fluid intake, high-quality protein, calcium), Infant nutrition (exclusive breastfeeding for 6 months, complementary feeding introduction at 6 months, iron-rich purees), Toddler and School-Age Nutrition (milk >=300g/d, active play, curbing sugary beverages), and Elderly Nutrition (increased protein to 1.17g/kg/d in DRIs 2023, vitamin D, calcium, hydration, sarcopenia 肌少症 prevention); (4) Community Nutrition Education: SMART behavioral objectives, health promotion campaigns, and nutrition counseling skills.