Exam math
Calculation lab
Practice the formulas, units, and solution paths that appear across the RDN exam blueprint.
Start with the open trainers
Free
Mifflin-St Jeor energy needs
- Calculate adult energy, protein, and fluid requirements and select an appropriate comparative standard for the clinical condition.
Portion cost
- Calculate ingredient cost, portion cost, contribution margin, food cost percentage, and a defensible selling price for a menu item.
Principles of Dietetics
Nutrition Care for Individuals and Groups
Enteral feeding rate1 learning objectiveCompleteEnteral free water and flushes1 learning objectiveCompleteFluid needs by body weight1 learning objectiveCompleteGlucose infusion rate1 learning objectiveCompleteParenteral amino acid dose1 learning objectiveCompleteParenteral dextrose grams and energy1 learning objectiveCompleteParenteral lipid energy1 learning objectiveCompleteProtein needs by body weight1 learning objectiveCompleteTube feeding advancement to goal1 learning objectiveComplete
Management of Food and Nutrition Programs and Services
Break-even units and sales1 learning objectiveCompleteContribution margin1 learning objectiveCompleteFood cost percentage1 learning objectiveCompleteFour-fifths screening calculation1 learning objectiveCompleteLabor FTE from workload1 learning objectiveCompleteMarkup and margin1 learning objectiveCompleteTarget-profit units1 learning objectiveComplete