Dietetic Technicians Occupation Details

General Job Description and Education/Training Levels for Dietetic Technicians

The main tasks and work activities of Dietetic Technicians are to inform medical professionals regarding patient conditions and care, monitor patient progress or responses to treatments, manage preparation of special meals or diets, supervise medical support personnel. In general, for the Dietetic Technicians, monitoring, speaking, reading Comprehension, critical Thinking and other 12 skills are required.

Dietetic Technicians Job Description
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.
Example	These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.

The following chart shows the education/training levels for Dietetic Technicians jobs. 60.93% of Dietetic Technicians have High School Diploma (or the equivalent) and 6.32% of Dietetic Technicians have Bachelor's Degree and Above.

Less than a High School Diploma

23.58%

High School Diploma (or the equivalent)

60.93%

Post-Secondary Certificate

0.00%

Some College Courses

6.02%

Associate's Degree (or other 2-year degree)

3.15%

Bachelor's Degree and Above

6.32%

Tasks and Work Activities of Dietetic Technicians

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.

Assisting and Caring for OthersProviding personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
Judging the Qualities of Things, Services, or PeopleAssessing the value, importance, or quality of things or people.
Organizing, Planning, and Prioritizing WorkDeveloping specific goals and plans to prioritize, organize, and accomplish your work.
Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Processing InformationCompiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

Inform medical professionals regarding patient conditions and care.
Monitor patient progress or responses to treatments.
Manage preparation of special meals or diets.
Supervise medical support personnel.
Provide health and wellness advice to patients, program participants, or caregivers.
Train medical providers.
Conduct research to increase knowledge about medical issues.
Communicate health and wellness information to the public.
Refer patients to other healthcare practitioners or health resources.
Analyze patient data to determine patient needs or treatment goals.
Evaluate patient functioning, capabilities, or health.
Collect medical information from patients, family members, or other medical professionals.

Skills and Abilities for Dietetic Technicians

MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
SpeakingTalking to others to convey information effectively.
Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Active ListeningGiving 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.
Service OrientationActively looking for ways to help people.
Social PerceptivenessBeing aware of others' reactions and understanding why they react as they do.
Learning StrategiesSelecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Active LearningUnderstanding the implications of new information for both current and future problem-solving and decision-making.
Time ManagementManaging one's own time and the time of others.
Judgment and Decision MakingConsidering the relative costs and benefits of potential actions to choose the most appropriate one.
WritingCommunicating effectively in writing as appropriate for the needs of the audience.
Complex Problem SolvingIdentifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
InstructingTeaching others how to do something.
CoordinationAdjusting actions in relation to others' actions.

Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
Deductive ReasoningThe ability to apply general rules to specific problems to produce answers that make sense.
Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
Problem SensitivityThe 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 OrderingThe 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).
Written ComprehensionThe ability to read and understand information and ideas presented in writing.
Near VisionThe ability to see details at close range (within a few feet of the observer).
Inductive ReasoningThe ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Speech RecognitionThe ability to identify and understand the speech of another person.
Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
Fluency of IdeasThe ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
Written ExpressionThe ability to communicate information and ideas in writing so others will understand.
Speech ClarityThe ability to speak clearly so others can understand you.

Skinfold caliperse.g. Body-fat calipers
Commercial use food slicerse.g. Commercial kitchen food slicers
Commercial use cutlerye.g. Commercial kitchen knives
Commercial use microwave ovense.g. Commercial kitchen microwave ovens
Commercial use mixerse.g. Commercial kitchen mixers
Commercial use ovense.g. Commercial kitchen ovens
Commercial use rangese.g. Commercial kitchen stoves
Desktop computerse.g. Desktop computers
Commercial use scalese.g. Food scales
Notebook computerse.g. Laptop computers
Patient floor scalese.g. Medical floor scales
Medical tape measurese.g. Medical measuring tapes
Personal computerse.g. Personal computers
Scientific calculatore.g. Programmable calculators

Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Public Safety and SecurityKnowledge 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 ServiceKnowledge 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.

Dietetic Technicians Occupation Detailed Description

Tasks and Work Activities of Dietetic Technicians

Skills and Abilities for Dietetic Technicians