Exam Specifications

(Download Exam Blueprint PDF)

The test includes 150 four-option multiple choice items. Each of the items has only one (1) correct response. Of the 150 items presented on the assessment, 120 will be scored and 30 are non-scored (used for research purposes).  Explore the exam standards, competencies, and weighting below.

  1. Illustrate the meaning of wellness.
  2. Correlate the physical, emotional, social, psychological, and spiritual influences of wellness with food choices.
  3. Analyze the influences on individual/family food choices, economic, and nutrition and wellness across the lifespan.
  4. Explain the role of nutrition in health promotion and diet-related chronic disease prevention.
  5. Interpret how the Dietary Guidelines for Americans and Healthy People 2020 influence policy for government and non-government programs.
  6. Evaluate the key recommendations of the 2008 Physical Activity Guidelines for Americans.
  7. Evaluate wellness and nutrition information in popular media.

  1. Classify the different types of nutrient and non-nutrient components of food.
  2. Analyze the functions of nutrient and non-nutrient components in food.
  3. Characterize the food sources of nutrient and non-nutrient components.
  4. Explain the process of food digestion and nutrient absorption.
  5. Analyze the role of appropriate dietary supplementation.
  6. Clarify how calories consumed and physical activity impact calorie balance and a healthy body weight.

  1. Illustrate proper food storage, handling, and sanitation procedures for food safety.
  2. Identify common food sensitivities.
  3. Assess the roles of local, state, and federal government agencies in keeping food safe.
  4. Appraise the causes of foodborne illness and foods at risk.
  5. Analyze the impact of food science and technology on meeting nutritional needs.
  6. Assess the roles of food processing, product development, and distribution in the food supply.

  1. Measure the importance of family meals in good nutrition.
  2. Apply appropriate health and nutrition guidelines for meal planning for individuals and families with differing needs.
  3. Identify healthy food preparation techniques.
  4. Use the Dietary Guidelines for Americans when making healthful food decisions at home and away from home.
  5. Create food resource management practices and tools for healthy food selection.

  1. Create developmentally appropriate learning objectives.
  2. Plan the elements of an effective teaching lesson.
  3. Analyze evidence-based online nutrition and wellness learning resources.
  4. Incorporate health behavior change theories into nutrition and wellness education.
  5. Evaluate the effectiveness of nutrition and wellness education.
  6. Create nutrition and wellness methods and content for diverse learners from differing social and cultural backgrounds.

Examination Scoring

The examination consists of multiple choice questions with four (4) choices for each question. Some of these questions are included for research purposes only and are not scored. The research questions are not identified; therefore, all questions are to be answered to the best ability of the candidate. Examination results will be based only on the scored questions on the examination. The order of items and answer choices vary from candidate to candidate. Subject-matter experts (SMEs) have provided input regarding the difficulty level of every question used in AAFCS examinations. That information is used to develop examination forms that have comparable difficulty levels. When there are differences in difficulty in different versions of an examination, a mathematical procedure is used to equalize the difficulty scores. Because the number of questions required to pass the examination may vary for different test versions, the scores are converted to a reporting scale to ensure a common standard. The passing score is a scaled score of 240 out of a possible 300 points on the scoring scale.