AIIMS Dietician (CRE) official syllabus guide
AIIMS Dietician (CRE) syllabus 2027
The CRE computer-based test is 90 minutes long with 100 four-option questions of 4 marks each. It runs as five sections of 20 questions, 18 minutes each, shown one after another; you cannot return to a section once its time is over. Twenty questions test general knowledge, aptitude and computers, and eighty test the domain, which AIIMS names only as "Food & Nutrition, Diets" at the level of the qualification and experience. The domain units below are our breakdown of that heading.
Exam pattern and marking
- 90 minutes; 100 MCQs of 400 marks; four options; 4 marks each
- 20 questions on general knowledge and aptitude and knowledge of computers; 80 questions on the domain of the post group
- Five sections of 20 questions, 18 minutes each, attempted in sequence
- Negative marking of 1/4 marks for each wrong answer
- Qualifying marks: 40% UR/EWS, 35% OBC, 30% SC/ST and PwBD
- English medium for posts that need a bachelor's degree or higher
- Ties broken by domain marks, then fewer wrong answers, then age
100-question CBT: 20 general, 80 on food and nutrition and diets syllabus
General knowledge, aptitude and computers
3 topics- Current affairs and static general knowledge
- Numerical and reasoning aptitude
- Basic computer knowledge
Human nutrition
3 topics- Energy, carbohydrates, proteins, lipids, vitamins, minerals and water: functions, sources, requirements and deficiencies
- Digestion, absorption and metabolism; nutrient requirements and RDA for Indians
- Nutrition through the life cycle: pregnancy, lactation, infancy, childhood, adolescence and old age
Clinical nutrition and therapeutic diets
3 topics- Nutrition care process and nutritional assessment
- Diets in diabetes, cardiovascular, renal, liver and gastrointestinal disease, fevers, burns, surgery and cancer
- Enteral and parenteral feeding; hospital diets and diet modifications
Community nutrition and public health
3 topics- Malnutrition and its assessment; anthropometry
- National nutrition programmes and policies
- Nutrition education and communication
Food science and food service
3 topics- Food groups and their composition; effects of cooking and processing
- Food preservation, adulteration and food safety
- Food service management: menu planning, quantity cooking, kitchen hygiene and costing
Source: AIIMS CRE-5 Detailed Recruitment Advertisement, Section IX ↗. Checked 2026-10-30.
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