a. Food Technology

Physical and Chemical Composition of Food: water, fruits and vegetables, flours, starch, dairy products, eggs, meat, poultry, seafood
Effects of Food Preparation on Physical and Chemical Properties: processing, cooking with heat, cooking methods, baking, crystallization, gelation
Food Additives: types and purposes, artificial sweeteners
Functional Foods: probiotics, prebiotics, fibre, conventional foods, modified foods, medical foods, specialty foods, phytochemicals, botanicals, nutraceuticals
Additional Topics: nutrient analysis/databases, sensory food evaluation, food biotechnology


Energy & Nutrients: energy, macronutrients, micronutrients, alcohol, fluids and electrolytes, acid-base balance
Human Nutrition: intake, digestion, absorption, metabolism, elimination


Electrolytes & Minerals: sodium (Na+), potassium (K+), chloride (Cl-), calcium (Ca), phosphate (PO4), magnesium (Mg), urinary specific gravity (SG)
Hematology: red blood cell count (RBC), hemoglobin (Hgb), hematocrit (Hct), mean corpuscular hematocrit (MCHC), mean corpuscular volume (MCV), white blood cell count (WBC or leukocytes), total lymphocyte count (TLC), free erythrocyte (FEP), prothrombin time (PT)
Serum Proteins: total protein, albumin (Alb), prealbumin (PAB or transthyretin [TTR]), transferrin, ferritin, C reactive protein (C-RP), fibrinogen, lactate, creatinine (creat), blood urea nitrogen (BUN), retinol binding protein (RBP)
Liver Function Tests (LFTs) & Serum Enzymes: alanine transaminase (ALT or SGPT), aspartate transaminase (AST or SGOT), alkaline phosphatase (ALP), glomerular filtration rate (GFR), creatinine kinase (CK), lactate dehydrogenase (LDH), 
Glucose: blood glucose (BG), glycated hemoglobin (HbA1c)
Lipid Panel: high density lipoproteins (HDL), low density lipoproteins (LDL), triglycerides (TG), cholesterol (chol)
Blood Gases & Acid-Base Balance: pH, bicarbonate (HCO3), partial pressure of carbon dioxide (pCO2), partial pressure of oxygen (pO2), oxygen saturation (O2sat)
Other: uric acid


Nutrition Through the Life Cycle: needs and feeding patterns through pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderliness


Nutrition Screening: subjective global assessment (SGA) and others, conditions suggesting nutritional risk
Estimating Nutrition Requirements: DRIs, energy, protein, and fluid
Diet Assessment: estimating intake (24hr recall, food diary, FFQs, diet history), assessing intake of energy, macronutrients, and micronutrients
Body Composition: bioelectric impedance analysis (BIA), skinfold, underwater weighing, isotope dilution, radiology, muscle mass, body fat percentage
Anthropometric Assessment: body mass index (BMI), waist circumference (WC), waist-hip ratio (WHR), usual body weight (UBW), adjusted body weight (ABW), ideal body weight (IBW), percent weight change, amputation, special cord injury
Physical Assessment: nutrition-focused physical exam (NFPE), signs and symptoms of nutritional deficiencies 
Medications & Drug-Nutrient Interactions: medications relevant to nutrition, interactions between medications and nutrients
Biochemical Assessment: see 2.c. Lab Assessment & Interpretation**



Population Health, Food & Nutrition Surveillance:

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b. Fundamentals of Human Nutrition

c. Lab Assessment & Interpretation

d. Nutrition Through the Life Cycle

e. Nutrition Standards

f. Population Health, Food & Nutrition Surveillance

The NCP Model: overview and related systems
Nutrition Screening: rationale, process, and tools
Nutrition Assessment: obtaining and interpreting relevant data
          1. Medical history, dietary assessment, body composition, anthropometric assessment, physical assessment, biochemical assessment,                      psychosocial assessment
Nutrition Diagnosis: determining nutrition diagnosis
          1. Nutrition diagnosis vs medical diagnosis, nutrition diagnostic label domains, prioritizing, PES statements
Nutrition Intervention: creating and implementing a nutrition care plan
          1. Planning, nutrition prescription, implementation, SMART goals
Nutrition Monitoring & Evaluation: monitor and evaluate outcomes of plan
          1. Indicators, positive/negative outcomes, updating nutrition diagnosis


Health Canada Food & Nutrition Topics
          1.  Directory of various topics: CFG, food labels, food safety, food and safety standards, food recalls/outbreaks, nutrients in foods,                              supplemented foods, fortified foods, genetically modified foods, nutrition science/research, food allergies,                                                                      legislation/guidelines/policies, cellular agriculture


Canada’s Food Guide (CFG): snapshot, food choices, eating habits
Dietary Reference Intake (DRIs): EAR, RDA, AI, UL, AMDR, CDRR; DRI tables for macronutrients, vitamins, and minerals 


Jurisprudence & Professional Practice: boundary crossing, confidentiality & privacy, conflict of interest, consent, collaboration & communication, client-centered care, private practice, record keeping, scope of practice & controlled acts, virtual care & social media, workplace issues, ethics, mandatory reports
Professional Obligations: use of RD title, professional liability insurance, quality assurance, member information


Nutrition Labelling: nutrition facts table, ingredient list, nutrient content claims, health claims
Fortification: fortification and enrichment, mandatory and voluntary fortification


Quality Systems: TQM (Total Quality Management), CQI (Continuous Quality Improvement), HACCP (Hazard Analysis Critical Control Point)
Quality Tools: six sigma, kaizen philosophy, lean method, reengineering, theory of constraints

a. The Nutrition Care Process (NCP) (BONUS)

b. Nutrition Education

c. Nutrition Standards

d. Jurisprudence & Professional Practice

e. Public Policy

f. Quality Assurance

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i.  Communication: principles of communication, principles of counselling, methods of communication
ii. Education: development and implementation of educational plan, factors influencing education, evaluation of educational outcomes
iii. Health and Behaviour Theory: types of learning, bloom’s taxonomy, educational readiness, behaviour modification, stages of change, health belief model, diffusion of innovation

Functions of Management: planning, organizing, staffing, directing, controlling and evaluating
Management Strategies & Organization: structural organization, communication
Motivation: dysfunctional behaviour, theories of motivation
Leadership: leadership styles, leadership theories
Concepts of Management: management theories, management characteristics


Budgeting: projection process, types of budgets, budgeting methods, types of expenses, resource allocation
Financial Monitoring: accounting principles, cost control, financial statements
Financial Analysis: financial ratios (e.g. cost, profit, turnover), financial tools (e.g. profitability, break-even analysis, cost-benefit analysis)


Staffing & Scheduling: forecasting, schedules, indices for staffing (e.g. FTE)
Employment Process: job development; recruitment, interviewing and selection; orientation and training; compensation
Employee Management: personnel actions, discipline, grievances, performance improvement, employee evaluation, retention and turnover, alignment
Employment Laws & Regulations: labour relations, Human Rights Code, Employment Standards


Controlling & Evaluating: strategic management, types of control, monitoring process, monitoring technology (Point-of-Sale, spreadsheets)
Performance Indicators: types of indicators, productivity measures, improving productivity, meal quantity and quality
Menu Pricing: menu pricing methods


Marketing: target development, market segmentation
Sales Analysis: menu item sales, sales and profit
Business Development: strategic management, account management

a. Management Principles (BONUS)

b. Financial Management

c. Human Resources

d. Monitoring Controls

e. Sales Process

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Upper GIT
          1. Mouth & Tongue: dental caries, gingivitis, stomatitis, glossitis, cheilosis, xerostomia, oral cavity surgery, dysgeusia, ageusia
          2. Esophagus: esophagitis, gastroesophageal reflux disease (GERD), Barrett’s esophagus, eosinophilic esophagitis, dysphagia, hiatal hernia
          3. Stomach: indigestion, nausea & vomiting, gastritis, peptic ulcer disease, gastric surgery, dumping syndrome, stress ulcers, gastroparesis, Zollinger-Ellison syndrome 

Lower GIT
          1. Diarrhea, constipation, and malabsorption
          2. Tropical sprue and celiac disease (non-tropical sprue)
          3. Irritable bowel: irritable bowel syndrome (IBS), irritable bowel disease (IBD), ulcerative colitis, Corhn’s disease
          4. Diverticulosis and diverticulitis
          5. Lower GI surgery (jejunum, ileum, colon resection)
          6. Short bowel syndrome (SBS) and bacterial overgrowth (BO)


Hepatobiliary tract: jaundice, portal hypertension, ascites, hepatic encephalopathy
Liver: hepatitis, alcoholic liver disease (ALD), hepatic steatosis, alcoholic hepatitis, non-alcoholic fatty liver disease (NAFLD), non-alcoholic steatohepatitis (NASH), cirrhosis, hepatic failure/ESLD, liver transplant
Gallbladder: cholelithiasis (gallstones), choledocholithiasis, cholecystitis, cholangitis
Pancreas: acute and chronic pancreatitis


The Kidneys: anatomy, function, and renal hormones
Nephrotic syndrome (nephrosis)
Kidney disease: renal insufficiency, chronic kidney disease (CKD), end-stage renal disease (ESRD), and renal failure
Dialysis: access, hemodialysis, peritoneal dialysis, CRRT
Acute kidney injury (AKI)
Nephrolithiasis (kidney stones)


Hypertension (HTN)
Dyslipidemia (TGs, lipoproteins, cholesterol)
Arterial/Vascular Disease
         1. Atherosclerosis & arteriosclerosis
          2. Coronary heart/artery disease (CHD/CAD)
          3. Myocardial infarction (MI, heart attack)
          4. Cerebrovascular accident (CVA, stroke)
          5. Ischemic heart disease (IHD)
          6. Peripheral arterial disease (PAD)
Congestive heart failure (CHF)
Heart transplant
Atrial fibrillation (AF)


Chronic
          1. Asthma
          2. Bronchopulmonary dysplasia (BPD)
          3. Chronic obstructive pulmonary disease (COPD)
                    a. Chronic bronchitis
                    b. Emphysema
          4. Cystic fibrosis (CF)
Acute
          1. Acute lung injury (ALI)
          2. Acute respiratory distress syndrome (ARDS)
Infections: pneumonia, upper respiratory infection 
Tracheostomies 
Respiratory failure (RF)
Lung transplant


Epilepsy & seizure disorders
Stroke & aneurysm
Cerebral palsy (CP)
ADHD (attention deficit hyperactivity disorder) & ASD (autism spectrum disorder)
Progressive neurological disorders
          1. Parkinson’s disease (PD)
          2. Amyotrophic lateral sclerosis (ALS, Lou Gehrig’s)
          3. Guillain-Barre syndrome (GBS)
          4. Myasthenia gravis
          5. Multiple sclerosis (MS)
          6. Dementia & Alzheimer’s
Neurotrauma
          1. Traumatic brain injury (TBI)
          2. Spinal cord injury (SCI)


Bone metabolism
Bone & muscle disorders
          1. Osteopenia 
          2. Osteoporosis (OP)
          3. Rickets 
          4. Osteomalacia
          5. Sarcopenia
Arthritis 
          1. Rheumatoid arthritis
          2. Osteoarthritis
          3. Gout
Systemic lupus erythematosus (SLE)


Metabolic syndrome
Prader-Willi syndrome
Addison’s disease
Cushing’s syndrome
Thyroid disease
          1. Hypothyroidism
          2. Hyperthyroidism
          3. Goiter
Gout
Inborn errors of metabolism
          1. Galactosemia
          2. Urea cycle defects
          3. Phenylketonuria (PKU)
          4. Glycogen storage disease
          5. Homocystinuria
          6. Maple syrup urine disease (MSUD)
          7. Congenital sucrase isomaltase disease (CSID)
          8. Wilson’s disease


Indices of glycemic control & diagnostic criteria
          1. BG, HgA1C, FBG, RBG, 2h-OGTT
Types of DM
          1. Type-1 diabetes (T1DM)
          2. Type-2 diabetes (T2DM)
          3. Gestational diabetes (GDM)
          4. Other
Complications
          1. Acute: hyperglycemia, hypoglycemia, dawn phenomenon, DKA
          2. Long-term: CVD, nephropathy, retinopathy, neuropathy
Nutrition therapy
          1. Glycemic index
          2. CHO counting 
          3. Exchange list
          4. Physical activity
Insulin
          1. Types (bolus, basal; rapid, short, intermediate, long)
          2. Regimens (continuous, intensive, mixed)
Medications
          1. Metformin, GLP-1 receptor agonists, DPP-4 inhibitors, SGLT-2 inhibitors, sulfonylurea insulin secretagogues, TZD

Staging & treatment
Cancer cachexia
Nutritional considerations
          1. Nausea & vomiting
          2. Early satiety
          3. Mucositis
          4. Thrush
          5. Diarrhea
          6. Dysgeusia
          7. Xerostomia
          8. Anorexia
          9. Chemotherapy & radiation
          10. Nutrition support & surgery
Epidemiologic data


Fever & infection
Starvation
Metabolic stress
Systemic infection
          1. Sepsis
          2. Systemic inflammatory response syndrome (SIRS)
          3 Multi organ distress syndrome / multisystem organ failure (MODS/MSOF)
Surgery
Wounds 
          1. Ulcers / pressure injuries
          2. Burns

HIV/AIDS
Pediatric HIV


Appetite regulation & fat metabolism
Obesity & bariatric surgery
Malnutrition 
          1. Energy & protein
          2. Vitamin/mineral deficiencies (See Section 2.e.vi)
          3. Anemia (microcytic, macrocytic, sickle cell)


Eating disorders
          1. Anorexia nervosa (AN)
          2. Bulimia nervosa (BN)
          3. Binge-eating disorder (BED)
          4. Avoidant restrictive food intake disorder (ARFID)
Mental health 
          1. Antipsychotics
          2. Substance misuse (alcohol, drugs, tobacco)


Texture modifications (NDD, IDDSI)
Therapeutic diets
Modified diet products
Nutrition support
          1. Enteral nutrition (EN)
                    a. Indications, access, formulas, feeding methods, calculation, monitoring
          2. Parenteral nutrition (peripheral, central)
                    a. Indications, access, solutions, calculation, monitoring
          3. Refeeding syndrome
          4. Transitional feeding


Lifestyle nutrition
          1. Sports nutrition
          2. Vegetarianism & veganism
          3. Pregnancy: See Section 2.d. Nutrition Through the Life Cycle
Food allergies & intolerances
          1. Allergies (hypersensitivities)
          2. Common allergens
          3. Intolerances (lactose, additives, histamine) 
Complementary & alternative medicine

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b. Liver, Gallbladder & Pancreas

c. Renal System

d. Cardiovascular System

e. Respiratory System

f. Nervous System

a. Gastrointestinal Tract (GIT)

g. Musculoskeletal System

h. Metabolic & Endocrine System

i. Diabetes Mellitus

j. Oncology

k. Stress & Critical Illness

l. Immunosuppression

m. Energy/Nutrient Imbalances

n. Eating Disorders & Mental Health

o. Oral Feeding Methods & Nutrition Support

p. Lifestyle Nutrition, Allergies/Intolerances & Alternative Medicine

Health Promotion: types of prevention programs, social determinants of health
Disease Prevention: cancer, heart disease, eating disorders, HIV


Program Management: planning, funding, implementation, monitoring, evaluation, how to choose correct intervention


Food Safety Principles: contamination and spoilage, microbiological control, food safety technologies, time and temperature control
Food Borne Illness: signs and symptoms of foodborne intoxications/infections, characteristics of common bacteria and viruses
Food Safety Management: standard operating procedures (SOPs), employee training, Hazard Assessment Critical Control Points (HACCP)

g. Computer Systems

a. Community Development & Food Security

b. Health Promotion & Disease Prevention

d. Food Safety

c. Program Management

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Organizational Structure: foodservice systems model, commercial vs non-commercial foodservice, operating practices, sustainability, emergency preparedness
Facility Layout: facility planning, kitchen design and layout, work design, equipment
Sanitation & Safety: sanitation practices and infection control, employee safety, fire safety
Client Relations & Satisfaction: menu satisfaction, customer satisfaction


Production & Distribution Systems: conventional, commissary (satellite), ready-prepared, assembly/serve
Distribution & Service: centralized vs decentralized, categories of service, service methods, quality management 


Types of Menu: menu lifecycle, menu choice, menu selection
Menu Influences: clientele needs (ethnic, religious, special/therapeutic), guidelines/parameters, operational influences, external influences (e.g. customer trends)
Menu Development: menu planning, menu psychology, menu engineering


Principles of Procurement: marketing channel
Purchasing: purchasing methods/standards (e.g. purchasing groups, prime vendor), purchasing process, records, specifications, ethics
Procurement Decisions: determining needs, forecasting usage, product selection
Receiving & Storage: elements of receiving, receiving process, dry storage, low-temperature storage


Flow of Production: product flow, traffic flow
Principles of Quantity Food Preparation: cooking methods and equipment, time and temperature control, preservation and packaging
Control of Food Production: recipes, quality control, portion control, forecasting production, production scheduling


Inventory Management: types of inventory, inventory technology, inventory control tools (e.g. turnover ratios), inventory valuation, issuing


Computer Systems: foodservice softwares

a. Food Service Systems

b. Distribution & Service

c. Menu Planning

d. Procurement

e. Production

f. Inventory Management

g. Computer Systems

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Research & Design: research steps, research report, types of research, meta analyses
 Descriptive research: qualitative, case report, surveys, correlation/ecological studies
Analytical research: experimental (randomized control trials, parallel design, crossover design) quasi-experimental (time series, cohort studies, case control, cross-sectional / prevalence
Statistical Analysis & Interpretation: relevance, validity, sensitivity vs specificity, reliability, types of variables, sampling, measuring data, distribution, relationships, clinical significance (P value), assorted definitions, knowledge translation
Market Research: See Section 5.e. Sales Process
Consumer Research: See Section 2.a.v. Additional Topics
Practice-based Research

a. Research Process

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