Occupation Details
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.
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Interests
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.
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.
Social
Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
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.
Salary & Job Outlook
Starting Salary
$33,680.00
New York StateMedian Salary
$47,210.00
New York StateExperienced Salary
$51,260.00
New York StateNational Average for Comparison
New York State Job Market Outlook
Jobs Right Now (2018)
1,140
professionals in NYFuture Job Growth (2030)
1,350
+21 jobs/yearNew Jobs Every Year
108
new opportunities yearlyGrowth Rate
0.2%
projected increasePreparation: Experience, Training, and Education
The list below outlines the prior educational experience required to perform in this occupation.
College Helps - Some college classes or training
Experience Requirements
Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Education Requirements
Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
Training Details
Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
Transferrable Skills and Experience
These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include hydroelectric production managers, desktop publishers, electricians, agricultural technicians, barbers, court reporters and simultaneous captioners, and medical assistants.
School Programs
The following lists school programs which are applicable to this occupation.
Licensing & Certification
State License and Certifications Requirements are not currently associated with this occupation.
Apprenticeship
Contact your regional representative to learn more about apprenticeships available in your area by visiting Apprenticeship Contacts.
Skills
The list below includes the skills required by workers in this occupation; skills are what allow you to learn more quickly and improve your performance.
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Skill level is measured on a seven point scale, where one means 'some competence required for this occupation' and seven means 'a high level of expertise required for this occupation'.
Knowledge
The list below includes knowledge items, the principles and facts required by this occupation.
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.
English Language
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Education and Training
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Mathematics
Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Administration and Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Administrative
Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.
Computers and Electronics
Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
Knowledge level is measured on a seven point scale, where one means 'some competence required for this occupation' and seven means 'a high level of expertise required for this occupation'.
Work Environment
The list below includes the physical and social factors that influence the nature of work in this occupation.
Hover over or tap each factor to see its description.
Work Styles
Included in the list below are the personal work style characteristics that can affect how well a worker is likely to perform in this occupation.
Adaptability/Flexibility
Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Attention to Detail
Job requires being careful about detail and thorough in completing work tasks.
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.
Dependability
Job requires being reliable, responsible, and dependable, and fulfilling obligations.
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.
Leadership
Job requires a willingness to lead, take charge, and offer opinions and direction.
Self-Control
Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Social Orientation
Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
Stress Tolerance
Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Tools & Technology
This list below describes the machines, equipment, tools, software, and information technology that workers in this occupation will use.
Tools
- 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
Technology
- Appointment scheduling software
- Axxya Systems Nutritionist Pro
- CBORD Nutrition Service Suite
- Computrition Nutrition Care Management NCM Select
- CyberSoft NutriBase
- Cybersoft Primero Software Suite
- Desktop publishing software
- DietMaster Systems Clinical Nutrition
- ESHA Research The Food Processor
- Food Service Solutions FoodCo
- Gnutrition
- LunchByte Systems NUTRIKIDS
- MEDITECH software
- Microsoft Access
- Microsoft Excel
- Microsoft Office
Duties
Duties are job behaviors describing activities that occur on multiple jobs. The generalized and detailed work activities described in the list below apply to this occupation.
- communicate technical information
- make presentations on health or medical issues
- conduct nutritional or food programs
- analyze menus
- analyze recipes
- counsel patients concerning diet
- teach food or nutrition principles
- develop dietary-care plans
- use interpersonal communication techniques
- use nutrition research techniques
- weigh patients
- determine nutritional needs or diet restrictions
- guide individuals or families in nutritional areas
- follow recipes
- obtain individual dietary histories to plan nutritional programs
Tasks
The list below outlines specific tasks that a worker in this occupation is called upon to do regularly.
- Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.
- Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
- 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.
- Determine food and beverage costs and assist in implementing cost control procedures.
- Develop job specifications, job descriptions, or work schedules.
- Refer patients to other relevant services to provide continuity of care.
- Attend interdisciplinary meetings with other health care professionals to discuss patient care.
- 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.
- Select, schedule, or conduct orientation or in-service education programs.
- Analyze menus or recipes, standardize recipes, or test new products.