CAIBOK 4140 Nutrition and Dietetics for Chefs

The CAIBOK 4140 Competency Exam in Nutrition and Dietetics checks a chef’s understanding of how food affects health, growth, and disease. It tests knowledge of the main nutrients—carbohydrates, proteins, fats, water, vitamins, and minerals—and how the body uses them. The exam includes questions on digestion, absorption, metabolism, and how different life stages (like childhood, pregnancy, and old age) affect nutrition needs. Chefs must also show they understand how poor nutrition can lead to problems like obesity, diabetes, and malnutrition.

This exam also focuses on applying nutrition in real-world foodservice settings. Topics include special diets, food labels, nutrition in healthcare, global food issues, and sustainable eating. Chefs are expected to know how to read nutrition labels, adjust recipes for dietary needs, and plan meals for people with health conditions or cultural preferences. The goal is to make sure chefs can use science-based nutrition knowledge to support healthy, inclusive, and responsible food choices in professional kitchens.