Domain Description

The nutrition domain addresses the theory and application of basic nutrition principles as related to essential nutrients, lifestyle, genetics, and environmental factors; health issues and trends as related to food product development; and the application of functional ingredients for nutrition composition and protection. 


  • Knowledge of Allergens and Food Intolerances
  • Knowledge of Carbohydrates (including vegetables, fruits, cereals, grains)
  • Knowledge of carbohydrates, lipids, proteins and water functionality
  • Knowledge of Current Nutrition Trends
  • Knowledge of Fats and Oils (e.g., processing, quality, functionality, nutrition)
  • Knowledge of Food Safety Practices and HACCP
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Functional Ingredients (e.g., acidulants, flow agents, preservatives, enzymes)
  • Knowledge of General Nutrition (e.g., essential nutrients, USDA guidelines, micro and macro nutrients)
  • Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
  • Knowledge of Menu Engineering
  • Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
  • Knowledge of New Technologies
  • Knowledge of Proteins (e.g., meat, poultry, eggs, seafood, plant proteins)
  • Knowledge of Purchasing (e.g., finance management, vendor management)
  • Knowledge of the Application of Nutrition Knowledge (e.g., labels, recipes, healthy eating recommendations)
  • Knowledge of Weigh and Measurement Conversions