Dietetic Technicians Go Back to List 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.

Technology used in this occupation:
	Calendar and scheduling software

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.

Skills
	Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
	Speaking - Talking to others to convey information effectively.
	Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
	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.
	Service Orientation - Actively looking for ways to help people.
	Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
	Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
	Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
	Instructing - Teaching others how to do something.
	Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

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.
	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.
	Psychology - Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
	Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
	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.
	Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
	Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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Education & Training   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.

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Wage Information
	Region Average Entry Level  Mid-Range  Annual  Hourly  Statewide $39,498.00 $18.99  $15.63  $15.70 - $20.86  Bridgeport/Stamford $44,917.00 $21.59  $17.02  $16.87 - $24.66  Hartford $39,395.00 $18.94  $15.68  $15.70 - $19.67  New London/Norwich $36,820.00 $17.71  $15.46  $15.46 - $19.37

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   22   Employment in this occupation is expected to grow more slowly than average, and the number of annual openings will offer limited job opportunities.

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	Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.