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29-2051.00 — Dietetic Technicians

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	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.
	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.
	Select, schedule, or conduct orientation or in-service education programs.
	Provide dietitians with assistance researching food, nutrition, or food service systems.