Content of Examination
Registration Exam for Accreditation of PNDS
Content of Examination
Nutrition Science is the study of the relationship between food and a healthy body throughout the life cycle. More specifically, it is the science of nutrients and how they are digested, absorbed, transported, metabolized, stored, and eliminated by the body.
Clinical Nutrition focuses on the role of nutrients in the management of disease. It deals with therapeutic diets and the role of the nutritionist/dietitian in counseling patients regarding their diets.
Public Health Nutrition focuses on the promotion of good health through nutrition and the primary prevention of nutrition related illness in the population. Knowledge of the prevalence of nutrition related disorders in the population is an important component of PH Nutrition
Food Science is the organized knowledge of the scientific principles of food preparation/cooking and the effect of cooking methods on palatability, color, texture and safety of foods. It covers subjects such as components of food, principles of food preservation and storage, food microbiology focused on food spoilage and prevention techniques.
Hospital Food Service deals with functions, equipment, and facilities concerned with the preparation and distribution of meals. Functions relate to:
- Planning, production and delivery of meals.
- Personnel management.
- Purchasing and cost control.
- Storage of purchased as well as prepared food to ensure food quality and safety.
| Details of Content of Examination Category | Percent (%) of Questions |
| Nutrition Science | 25 |
| Clinical Nutrition | 25 |
| Public Health Nutrition | 20 |
| Food Science | 15 |
| Food Service | 15 |
Those who fulfill the above criteria and pass the registration examination with an overall score of at least 50% and obtain at least 30% score within each category will be eligible to become PNDS accredited Dietitians or Nutritionists.
Click for 6th Registration Exam Paper 2014