Dietetic Technicians
SOC: 29-2051.00

Description:

Assist in the provision of food service and nutritional programs, under the supervision of a dietitian. May plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.


National Salary Information:

Hourly Statistics:

Annual Statistics:

Source: Bureau of Labor Statistics 2015 wage data.


Employment Projections:

Employment (2014):
29,300 employed

Projected (2024):
33,200 employed

Projected growth (2014-2024)


Source: Bureau of Labor Statistics 2015 2014-2024 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2014-2024). "Projected job openings" represent openings due to growth and replacement.


Alternate Titles:

  • Certified Dietary Manager (CDM)
  • Clinical Dietetic Technician
  • Clinical Technician
  • Cook Chill Technician (CCT)
  • Diet Aide
  • Diet Assistant
  • Diet Clerk
  • Diet Tech (Diet Technician)
  • Diet Tech (Dietetic Technician)
  • Diet Technician Registered (DTR)
  • Dietary Aid
  • Dietary Aide
  • Dietary Assistant
  • Dietary Manager
  • Dietetic Assistant
  • Dietetic Technician, Registered
  • Food Service Technician
  • Menu Planner
  • Nutrition Assistant
  • Nutrition Counselor
  • Nutrition Technician
  • Registered Diet Technician


  • Job Zone Two: Some Preparation Needed

    Experience:

    Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.

    Education:

    These occupations usually require a high school diploma.

    Job Training:

    Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.


    Required Skills:

  • Reading Comprehension
  • Active Listening
  • Writing
  • Speaking
  • Mathematics
  • Science
  • Critical Thinking
  • Active Learning
  • Learning Strategies
  • Monitoring
  • Social Perceptiveness
  • Coordination
  • Persuasion
  • Negotiation
  • Instructing
  • Service Orientation
  • Complex Problem Solving
  • Operations Analysis
  • Technology Design
  • Programming
  • Operation Monitoring
  • Operation and Control
  • Troubleshooting
  • Quality Control Analysis
  • Judgment and Decision Making
  • Systems Analysis
  • Systems Evaluation
  • Time Management
  • Management of Financial Resources
  • Management of Material Resources
  • Management of Personnel Resources

  • Knowledge Used:

  • Administration and Management
  • Clerical
  • Economics and Accounting
  • Sales and Marketing
  • Customer and Personal Service
  • Personnel and Human Resources
  • Production and Processing
  • Food Production
  • Computers and Electronics
  • Design
  • Mechanical
  • Mathematics
  • Chemistry
  • Biology
  • Psychology
  • Sociology and Anthropology
  • Medicine and Dentistry
  • Therapy and Counseling
  • Education and Training
  • English Language
  • Foreign Language
  • Philosophy and Theology
  • Public Safety and Security
  • Law and Government
  • Telecommunications
  • Communications and Media
  • Transportation


  • Tasks:

  • Observe patient food intake and report progress and dietary problems to dietician.
  • Prepare a major meal, following recipes and determining group food quantities.
  • Analyze menus or recipes, standardize recipes, or test new products.
  • Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
  • Determine food and beverage costs and assist in implementing cost control procedures.
  • Develop job specifications, job descriptions, or work schedules.
  • Select, schedule, or conduct orientation or in-service education programs.
  • Provide dietitians with assistance researching food, nutrition, or food service systems.
  • Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.
  • Refer patients to other relevant services to provide continuity of care.
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.

  • Tools & Technology:

  • Body-fat calipers
  • Commercial kitchen food slicers
  • Commercial kitchen knives
  • Commercial kitchen microwave ovens
  • Commercial kitchen mixers
  • Commercial kitchen ovens
  • Commercial kitchen stoves
  • Desktop computers
  • Food scales
  • Laptop computers
  • Medical floor scales
  • Medical measuring tapes
  • Personal computers
  • Programmable calculators
  • Appointment scheduling software
  • Axxya Systems Nutritionist Pro software
  • CBORD Nutrition Service Suite
  • Computrition Nutrition Care Management NCM Select
  • CyberSoft NutriBase software
  • Cybersoft Primero Software Suite
  • Desktop publishing software
  • DietMaster Systems Clinical Nutrition
  • ESHA Research The Food Processor
  • eTritionWare software
  • Food Service Solutions FoodCo
  • Gnutrition
  • LunchByte Systems NUTRIKIDS
  • MEDITECH software
  • Microsoft Access
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Microsoft PowerPoint
  • Microsoft Word
  • NutriGenie Optimal Nutrition
  • Patient electronic medical record EMR software
  • Presentation software
  • Spreadsheet software
  • The Nutrition Company FoodWorks
  • USDA Child Nutrition Database
  • ValuSoft MasterCook
  • Web browser software


  • healthcare practitioners and technical


    industry stats

    SOC: 29-0000

    Total Employed: 8,021,800

    Average Annual Salary: $77,800