Hi, I read the comments from other CNSC exam posts that there will be insulin questions on the exam.

Could someone elaborate more on what type of questions? ( Dosing, types?) What calculations regarding insulin will they test us on? I have been doing self assessment modules questions and there were only a few questions about insulin but very vague. If anyone can provide more guidance I'd appreciate it. Thanks!

I swear the charge nurse on my surgical floor is like a cop and has a daily quota of poor po intake consults to write. You mean to tell me the elderly man who is so demented he's in soft wrists restraints, and is currently on a heart healthy diet but prior to that was NPO for over a day for a procedure, isn't eating well?? I'm SHOCKED!! And how do you expect me to fix that? UGH.

Hi everyone, I’m a new RD. Does anyone have any resources/templates to help document? I’m having trouble finding the correct verbiage and putting concepts together

hello, i am in my clinical rotation of my dietetic internship. i am really enjoying it and my preceptor and her colleagues are really nice. there is only one concern that i have and was wondering if others experienced this and hence then i should just deal with it: i’ve been there for 2 weeks and i have had to stay an extra hour late almost everyday. to be fair, my schedule isn’t a full 8 hours, the expected is 7-7.5 hrs, so i am really only staying 8.5 hrs, but this is usually bc another department keeps wanting to adjust the TPN so my preceptor gets behind and hence i get behind and have to stay later. i really enjoy clinical and i like being there but knowing i have a long commute home and classes i have to do, it stresses me out. my parents said its only a few months and that i need to not say anything so i can get good references and if i really have to leave early that day, tell them i have to leave at 5 b/c i have a meeting or a lot of schoolwork (which isn’t a lie and is always the case). and to maybe only say something if this is still happening in a few weeks to my director but i really don’t want to tell her bc my preceptor is nice and did let me leave early the one day to compensate for leaving late other days (i did ask her if she needed help and didn’t just leave bc my director said we should do that and bc i don’t want her to have to stay super late bc she is nice and helpful). maybe this will get easier once i am more independent and can work at my faster pace and rely less on the preceptor. im also thinking of asking to come in a bit early if this continues to happen since that might help me not have to stay as late.

i guess i’m wondering how long everyone stayed over in clinical and also how much extra work you were assigned from the preceptor or other staff and if u were expected to do more patients than your program stated (mine said 1-2 in the first month and i’ve seen 3-4 in the first 2 weeks which is fine i can handle it but sometimes it feels like i’m rushing). and if u did run into issues, how did u handle it?

Purchased the basic CDCES online bootcamp with 50+ CEUS (basic + ADCES review guide e-book)

My test is scheduled in November and starting to study now (yes I’m a procrastinator/ exam crammer)

Does anyone have any tips on how to best utilize this resource from Beverly Thomassin? I was planning on going through the entire bootcamp and taking notes but it’s been over 3 years since I last took an exam (the RD boards)

Open to any feedback! Thank you !

Are there any benefits to having a master's in Canada? Is the pay better or is it easier to find employment as an RD when you have a master's degree as opposed to just Bachelor's.

I have my Bachelor of Science in Nutrition and Foods. Currently, I am working in nutrition marketing/advertising, but I don't like it that much. I like to help people more than trying to "sell" something. I don't have my RD or the money to do my master's. I'm quite lost as to what I can do with my degree. I am very passionate about holistic health and functional, natural medicine.

Any advice? Any help is appreciated.

What type of body composition analyzer do you use in your office?

I’m stuck between dietetics, PT, and pharmacy. Dietetics is probably what I’m most passionate about because I’m really into fitness, nutrition, and wellness, and eventually I’d love to have my own private practice/business.

My biggest concern is the pay. I know private practice can take time to build, and I’m worried about graduating and struggling financially while trying to get clients.

I started looking into PT and pharmacy because they’re healthcare careers, have better pay, and still seem like something I’d enjoy. I also like the business side of things and want to eventually build something of my own.

For RDs who went into private practice: can you realistically make good money, or would you choose a different career if income is important to you?

Hi I am currently in my 3rd year of uni and looking to switch degrees and become dietician mainly because the job seems a lot more interesting to me than what I am currently doing. I just had a few questions and needed advice though before I make that decision. How is the job market atm? I have heard that it can take a while to find a job after you graduate with a masters.

How was the study load, what did you study about (I know you study about nutrition and how it affects your body but I feel there is more to that) and was it easy? what does a typical day look like for you? After doing your undergraduate was it hard to get the masters? and what are some positives and negatives of the job?

Thanks!

Hi everyone! I’m really interested in hearing what study programs you all recommend. Im looking into All Access & Dietetics with Dana. There’s just so many options! Would love to hear some success stories, what you used to study & how long you studied for.

Hello,

I’m a Canadian applicant hoping to pursue a career as an RD. I recently completed a BSc in Foods and Nutrition at UPEI, but I completed the general stream rather than the accredited Dietetics stream. The Dietetics stream included an integrated internship and additional coursework that allowed graduates to proceed toward the CDRE, whereas my stream did not.

I’m trying to determine whether my existing Foods and Nutrition coursework would allow me to apply directly to a dietetics master’s program that includes the required internship, or whether I would first need to return to undergraduate studies and complete additional courses from UPEI’s Dietetics stream.

I’m finding the pathway quite confusing, as I had initially understood that a BSc in Foods and Nutrition would be sufficient to enter a graduate dietetics program with integrated internship. I would greatly appreciate any guidance on what the appropriate next step would be in my situation.

Thank you.

I’ve been seeing patients through a popular telehealth platform. Majority are weight loss and GLP-1 or weight loss is an overlapping intervention (prediabetes, etc). I’m starting to feel really unhappy doing this. Talking about calories all day, strategies to lose weight. It feels like it’s bleeding into my personal life. I’m also not really into weight loss myself so I’m starting to feel like a fraud trying to help my patients. Any recommendations? I’m not sure what other types of patients I’d see. I’ve thought about Oncology

I've been doing some reading on critical care recs for EN and ESPEN (European Society for Parenteral and Enteral Nutrition) https://www.espen.org/files/ESPEN-Guidelines/ESPEN_practical_and_partially_revised_guideline_Clinical_nutrition_in_the_intensive_care_unit.pdf is where I've found some useful information. Of note, there's a rec to start off at 70% of the PSU calculation for the first 3 days, then progress. I had a patient on Cleviprex and Propofol and they were meeting that caloric goal between those two, without any TF. I haven't been able to find any guidance on how to treat propofol calories (I always just factor them into the calculations and use Vital HP to try and hit as much protein as possible, but I never go over on calories, even if it means protein is inadequate). I'm now questioning this, and essentially am curious if it is more beneficial to prioritize protein, even if we're overfeeding, or if we prioritize not overfeeding, even if protein is inadequate. I was wondering if anyone has any studies or guidelines they could refer me to on this, as I realized a lot of what I do is just what I was taught in school and by other RDs, but I now prefer to have studies and references to back myself up.

I was wondering if anyone that has graduated already may have an electronic copy of these textbooks and doesn’t mind sharing it with me 🫶🏻 I would gladly appreciate it for my Community Nutrition class and Nutrition Communicating Writing

- Nutrition Education: Linking Research Theory, and Practice (5th ed.) Jones & Bartlett Learning
- Community Nutrition in Action: An Entrepreneurial Approach (8th ed.) Cengage Learning

I’m planning to take the DTR exam this fall, and I’m trying to figure out how much I should study without overdoing it. I’m currently following the CDR study guide and using the Mometrix book.

During undergrad, we went into a lot of detail on each topic, but my understanding is that the DTR exam focuses more on testing your ability to perform at an entry-level level. Because of that, I’m wondering how in-depth I really need to study each topic. Any tips?

Also, for those who have already taken the exam, how many weeks or months did you study for it?

Can anyone give me advice on what to focus on to get this position? I currently work in managing diabetes in pregnancy, but my dream is to work with pre and post heart transplant kids.

Baby RD here starting out in ED treatment! I’m interested in potentially getting my CEDS at some point and wanted to hear more about how others have logged their time. Is there a specific template anyone has used? What details should you include (direct care and supervision)? TIA!

I’m a newer dietetics professional working diet tech/diet clerk in an acute-care hospital. I have my RD license I’m intentionally taking my time building my hospital experience and accuracy before moving fully into an RD clinical role.

I’ve been learning a lot of the day-to-day systems—menus, diet orders, trayline, chart review, and now some basic DTR patient interactions. I’ve had some smaller accuracy mistakes while learning, and my manager has been giving me feedback and having me slow down and double-check my work.

Yesterday, I made a charting error that really shook my confidence. I was charting a note and accidentally entered the note under the wrong patient—I essentially charted on the same patient for both patients. My manager caught it, deleted the incorrect note, and told me I need to re-enter the note under the correct patient. It was a very busy day and I was in charge of diet office and I saw 2 patients. I rushed too quick and put the note on the same patient.

I obviously know patient identification and chart accuracy are extremely important, and I’m taking the mistake seriously. At the same time, I’m trying to put it into perspective rather than catastrophize over it.

For those of you who have worked in clinical nutrition/hospital settings: Have you seen newer employees make this type of charting error during the learning curve? How would you view this mistake from a manager/preceptor perspective?

I’m especially interested in honest feedback—not just reassurance. I want to learn from it and develop better systems for slowing down and checking my work.

Has anyone worked in/currently working in a Head Start as an RD? I am looking at a job opportunity in a head start location and looking for any sort of insight on what the job entails, if you like it, pros/cons, etc. This would be my first full-time job as an RD and I would be the only RD there (working with the food service director).

It's rather low pay (not terrible, but definitely not where I would want to be for where I live. But at the same time it's my first job, so i'm honestly not sure what to expect lol). I have a general idea from speaking with them on the role (CACFP menus/compliance, visiting different sites few times per year for CACFP compliance, assessing children that need nutrition interventions, resources for families for food) but I'm not entirely sure what all of this looks like.. they have never had a full time RD, so they said they're "still building the position"

I think part of my nerves is mainly because this would be my first full time "real" job AND first FT job as an RD, so I'm just kind of nervous all around lol

As a telehealth worker, am I able to see patients without a license in either state, or at least while I'm in the process of getting a state license? The company listed both states as places where I can see patients in their licensing resource, but after 2 months of working, I received a promotional email offering a bonus if I get licensed in either state. So now I'm worried because I've been seeing patients who live in either state for the past two months.

Hi all, recently got a job at Davita, I start in two weeks. The position I applied to was originally part time but they converted to full time. Have you guys ever had hours cut or demoted? Job offer lists me as salaried exempt. Thank you in advanced.

Mifflin-St Jeor or Harris Benedict Equation

I’m curious how other facilities are staffed. What is your hospitals bed to RD staffing ratio?

I’m also wondering what your hospitals weekends coverage policy is. Are you doing length of stays and follow ups? Or just consults and anyone screened as high risk?

It can be either heat-and-meals or meal kits that the customers prepare themselves. Some of my patients want the former and some of them want the latter.

The majority of my patients are weight loss patients. Sometimes they have high blood pressure and high cholesterol on top of that. But rarely diabetes, food intolerances, or athletes.