In this episode of the RD Exam Ready Podcast, Zak breaks down Foodservice Production Systems to help you feel confident tackling these concepts on exam day. This episode focuses on the four major systems you’re expected to know — conventional, ready prepared, commissary, and assembly serve — and how each one operates in real-world settings.

You’ll review how food is prepared, transported, and served within each system, along with key differences in labor, skill level, equipment needs, and cost considerations. Zak walks through relatable scenarios to help you clearly distinguish between centralized and decentralized service, and understand when each system is most appropriate.

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In this episode of the RD Exam Ready Podcast, Zak breaks down Community Needs Assessments and program planning to help you feel confident tackling these concepts on exam day. This episode focuses on how to approach community nutrition questions, understand the flow of a needs assessment, and apply critical thinking to identify the next best step in a given scenario.

This episode emphasizes how to think through questions the way the RD Exam expects—focusing on sequence, decision-making, and practical application—then wraps up with practice questions to help you apply what you’ve learned.

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In this episode of the RD Exam Ready Podcast, Zak breaks down phytochemicals and plant pigments to help you feel confident tackling these food science topics on exam day. You’ll review major phytochemical groups like polyphenols, carotenoids, glucosinolates, and phytoestrogens, their food sources, and their roles in health. Zak also explains how plant pigments such as carotenoids, flavonoids, and chlorophyll change under certain conditions.

The episode wraps up with practice questions to help you apply what you’ve learned and reinforce key concepts for the RD Exam.

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In this episode of the RD Exam Ready Podcast, Zak breaks down Wounds and Wound Healing MNT to help you feel confident tackling these topics on exam day. This episode focuses on the nutrition foundations behind wound healing — including pressure injuries, staging, and how nutrient needs change based on severity.

You’ll review the phases of wound healing, types of wounds, and how to identify and understand pressure injury stages. Zak connects this directly to Medical Nutrition Therapy by walking through calorie, protein, and fluid needs across each stage, along with the role nutrients play in supporting healing. He also ties in real clinical considerations like metabolic stress, malnutrition risk, and when supplementation becomes necessary — then wraps up with practice questions to help you apply what you learned.

Join us live on YouTube March 25, 2026 at 7:00 PM Central (5:00 PT | 6:00 MT | 7:00 CT | 8:00 ET) as we break down practice questions and strategy for exam day:
https://youtube.com/live/f5GkbjRVxfg?feature=share

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In this episode of the RD Exam Ready Podcast, Zak walks through toddler and preschool nutrition and the key life cycle concepts you need to understand for the RD Exam. You’ll review how growth assessment changes at age two when we transition from WHO growth standards to CDC growth charts, including BMI-for-age classifications for overweight and obesity. Zak also covers feeding development, appropriate portion sizes, choking hazards, and how children develop food preferences through repeated exposure to new foods.

The episode also reviews important nutrient needs for toddlers and preschoolers, including protein requirements, energy needs, and key micronutrients such as iron, zinc, calcium, fluoride, fiber, and vitamin D.

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In this episode of the RD Exam Ready Podcast, Zak reviews the key concepts you need to know about meat, poultry, and fish for the RD Exam. You’ll walk through the physical and chemical properties of these foods, their nutrient content, and how structures like muscle, connective tissue, collagen, elastin, and marbling impact tenderness and cooking methods.

The episode also covers USDA inspection versus grading, beef and poultry grading systems, and the common cooking methods used for different cuts of meat and types of seafood. Zak explains when to use moist heat versus dry heat cooking and how tenderness, connective tissue, and fat content influence preparation methods.

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In this episode of the RD Exam Ready Podcast, Zak breaks down Endocrine Disorders MNT to help you feel confident tackling these topics on exam day. This episode focuses on key non-diabetes endocrine conditions you’re expected to know — including hypothyroidism, hyperthyroidism, pituitary disorders, adrenal disorders like Addison’s and Cushing’s, and PCOS.

You’ll review core physiology, lab patterns (T3, T4, TSH), common signs and symptoms, medical management, and the Medical Nutrition Therapy that matters most for the RD Exam. Zak connects hormone imbalances to nutrition implications like changes in metabolic rate, insulin resistance, sodium balance, and energy needs — then wraps up with practice questions to help you apply what you learned.

Join us live on YouTube March 4, 2026 at 7:00 PM Central (5:00 PT | 6:00 MT | 7:00 CT | 8:00 ET) as we review foodborne illnesses together:
https://youtube.com/live/273roYBV4Y8?feature=share

Want the notes from live sessions and updates on new episodes? Join the email list here:
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When you subscribe, you’ll get notified about new podcast episodes, upcoming YouTube Lives, and receive PDF notes from live review sessions directly to your inbox.

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*Sorry for the poor audio on this one folks. Turns out forgetting to plug in the correct microphone can decrease the quality! We'll get it right for next time, and this seemed like a fine topic for audio issues. Thanks!*

In this episode of the RD Exam Ready Podcast, Zak breaks down Menu Development and why it matters for the RD Exam. From menu types (static, cycle, and single-use) to pricing styles like prix fixe and à la carte, we review the key concepts you need to recognize on exam day.

You’ll also learn how menus impact the entire foodservice system — including staffing, equipment, cost control, sustainability, cultural considerations, government regulations, and nutritional adequacy. We walk through menu psychology, aesthetics (color, texture, shape, and balance), and the Star, Plow Horse, Puzzle, and Dog framework for evaluating menu items.

If menus feel straightforward but you’re not always sure what the exam is really asking, this episode will help you connect the dots and approach these questions with more confidence.

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Happy Studying, RD2Be 💙