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Summary Report for:
29-2051.00 - Dietetic Technicians

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.

Sample of reported job titles: Certified Dietary Manager (CDM), Cook Chill Technician (CCT), Diet Assistant, Diet Clerk, Diet Tech (Diet Technician), Diet Technician Registered (DTR), Dietary Aid, Dietary Aide, Dietary Manager, Diet Tech (Dietetic Technician)

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Tasks  |  Tools & Technology  |  Knowledge  |  Skills  |  Abilities  |  Work Activities  |  Work Context  |  Job Zone  |  Education  |  Credentials  |  Interests  |  Work Styles  |  Work Values  |  Related Occupations  |  Wages & Employment  |  Job Openings

Tasks

  • Observe patient food intake and report progress and dietary problems to dietician.
  • Prepare a major meal, following recipes and determining group food quantities.
  • 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.
  • Analyze menus or recipes, standardize recipes, or test new products.
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
  • Determine food and beverage costs and assist in implementing cost control procedures.
  • Develop job specifications, job descriptions, or work schedules.
  • 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.

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Tools & Technology

Tools used in this occupation:

Commercial use cutlery — Commercial kitchen knives
Commercial use ranges — Commercial kitchen stoves
Commercial use scales — Food scales
Medical tape measures — Medical measuring tapes
Notebook computers — Laptop computers

Technology used in this occupation:

Analytical or scientific software — Axxya Systems Nutritionist Pro software; ESHA Research The Food Processor; Gnutrition *; NutriGenie Optimal Nutrition
Data base user interface and query software — CyberSoft NutriBase software; DietMaster Systems Clinical Nutrition; USDA Child Nutrition Database *; ValuSoft MasterCook
Enterprise resource planning ERP software — Cybersoft Primero Software Suite; eTritionWare software; LunchByte Systems NUTRIKIDS
Medical software — Computrition Nutrition Care Management NCM Select; Patient electronic medical record EMR software
Spreadsheet software

* Software developed by a government agency and/or distributed as freeware or shareware.

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Knowledge

Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

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Skills

Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
Speaking — Talking to others to convey information effectively.
Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Service Orientation — Actively looking for ways to help people.
Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Coordination — Adjusting actions in relation to others' actions.
Instructing — Teaching others how to do something.

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Abilities

Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Near Vision — The ability to see details at close range (within a few feet of the observer).
Written Comprehension — The ability to read and understand information and ideas presented in writing.
Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Speech Recognition — The ability to identify and understand the speech of another person.

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Work Activities

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

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Work Context

Indoors, Environmentally Controlled — 91% responded “Every day.”
Contact With Others — 68% responded “Constant contact with others.”
Telephone — 85% responded “Every day.”
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 70% responded “Every day.”
Time Pressure — 67% responded “Every day.”
Face-to-Face Discussions — 67% responded “Every day.”
Work With Work Group or Team — 48% responded “Extremely important.”
Importance of Being Exact or Accurate — 52% responded “Very important.”
Deal With External Customers — 59% responded “Extremely important.”
Spend Time Standing — 49% responded “Continually or almost continually.”

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Job Zone

Title Job Zone Two: Some Preparation Needed
Education These occupations usually require a high school diploma.
Related 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.
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.
Job Zone Examples These occupations often involve using your knowledge and skills to help others. Examples include sheet metal workers, forest fire fighters, customer service representatives, physical therapist aides, salespersons (retail), and tellers.
SVP Range (4.0 to < 6.0)

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Education


Percentage of Respondents
Education Level Required
61   High school diploma or equivalent Help
24   Less than high school diploma
  Some college, no degree

This occupation may require a background in the following science, technology, engineering, and mathematics (STEM) educational disciplines:

Life Sciences — Foods, Nutrition, and Related Services; Nutrition Sciences

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Credentials

Find Training Find Certifications Find Licenses

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Interests

Interest code: SIR

Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
Investigative — Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.

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Work Styles

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Integrity — Job requires being honest and ethical.
Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
Initiative — Job requires a willingness to take on responsibilities and challenges.

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Work Values

Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.

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Related Occupations

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51-3011.00 Bakers

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Wages & Employment Trends

Median wages (2013) $12.32 hourly, $25,620 annual
State wages Local Salary Info
 
Employment (2012) 25,000 employees
Projected growth (2012-2022) Faster than average (15% to 21%) Faster than average (15% to 21%)
Projected job openings (2012-2022) 7,000
State trends Employment Trends
 
Top industries (2012)

Source: Bureau of Labor Statistics 2013 wage data external site and 2012-2022 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2012-2022). "Projected job openings" represent openings due to growth and replacement.

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Job Openings on the Web

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