Occupation · SOC 29-2051
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.
Median wage
$37,040
$28,280–$53,440
Projected growth
—
—
Annual openings
—
per year
Employed (US)
29,950
Job Zone 3
Typical preparation
Medium preparation
Stackable credential programs
333 mapped
Core skills
SpeakingActive ListeningReading ComprehensionWritingLearning StrategiesMonitoringSocial PerceptivenessCritical Thinking
Knowledge areas
Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and Security
Technology & tools
Calendar and scheduling softwareAnalytical or scientific softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP software
Representative tasks
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.Develop job specifications, job descriptions, or work schedules.Attend interdisciplinary meetings with other health care professionals to discuss patient care.Provide dietitians with assistance researching food, nutrition, or food service systems.Select, schedule, or conduct orientation or in-service education programs.Analyze menus or recipes, standardize recipes, or test new products.Determine food and beverage costs and assist in implementing cost control procedures.Refer patients to other relevant services to provide continuity of care.Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.
Competency framework
Skill expectations by proficiency level.
emerging
Patient food intake records — document and report observations to supervising dietitian in a clinical or long-term care setting.Dietary history forms — collect from patients under direct supervision during initial nutritional screening appointments.Standard recipes and group portion guides — follow closely when preparing a major meal in an institutional kitchen.Food service workflow — assist supervising staff with tray line monitoring and portioning tasks in a hospital cafeteria.Basic menu guidelines and established dietary standards — apply when selecting food items for pre-approved meal plans under direction.Electronic health record and medical software — enter patient dietary data accurately following facility protocols with supervisor review.Interdisciplinary care meetings — attend and take notes alongside dietitians and nursing staff on a patient care unit.Nutritional reference materials and food composition databases — retrieve and organize for dietitian review as part of research support tasks.Scheduling software and calendar tools — use to coordinate patient meal delivery and appointment reminders under supervision.Body weight and intake monitoring tools — operate and record measurements for assigned patients, flagging deviations to the supervising dietitian.
developing
Patient dietary progress and weight change patterns — monitor routinely and summarize for the supervising dietitian with reduced oversight in a clinical nutrition unit.Individual dietary histories — obtain, evaluate, and translate into preliminary nutrition care plans for review by a registered dietitian.Group meal production — plan quantities, adjust recipes for volume, and oversee preparation in a healthcare or community food service facility.Food service operations — assist dietitians in supervising kitchen staff, maintaining quality standards, and ensuring regulatory compliance during daily service.Individualized meal plans — develop within established guidelines for patients or community clients with common nutrition-related conditions such as diabetes or hypertension.Nutrition education sessions — deliver structured instruction to individuals or small groups in a community health or outpatient clinic setting.Interdisciplinary team meetings — participate actively, contributing nutrition-related observations and updates on assigned patients' dietary progress.Food and nutrition research data — compile, organize, and summarize using spreadsheet and analytical software to support dietitian-led projects.Inventory management software — use to track food supply levels, reduce waste, and generate reorder requests in a food service environment.Time-sensitive meal service schedules — coordinate across multiple diet types simultaneously, applying time management skills in a busy institutional kitchen.
proficient
Comprehensive nutritional assessments — conduct autonomously across a diverse patient caseload, integrating dietary history, clinical indicators, and lab data in a hospital or outpatient setting.Complex nutrition care plans — design and adjust independently for patients with multiple co-morbidities, using critical thinking and evidence-based dietary guidelines.Major meal production for large groups — plan, execute, and evaluate quality outcomes, adapting recipes and portion calculations to meet therapeutic and budgetary requirements.Food service supervision — lead daily operations, troubleshoot workflow issues, and mentor food service workers in a high-volume healthcare or community nutrition program.Individualized and family-centered dietary counseling — facilitate in-depth guidance sessions on food selection, preparation, and menu planning for clients with complex nutritional needs.Job descriptions and work schedules — develop, refine, and implement for food service or nutrition support staff to optimize departmental efficiency.Interdisciplinary care collaboration — represent the nutrition department, communicate assessment findings clearly, and advocate for dietary interventions during multi-disciplinary team rounds.Nutrition and food service research — lead literature reviews, synthesize findings, and prepare written reports using analytical, database, and desktop publishing software.ERP and inventory management systems — administer food service procurement workflows, analyze usage trends, and identify cost-saving opportunities across a dietary department.Problem sensitivity and decision making — identify and resolve non-routine dietary or operational challenges, such as allergen conflicts or supply shortages, with minimal escalation.
advanced
Departmental nutrition care standards — establish, evaluate, and continuously improve protocols that govern patient monitoring, assessment, and reporting across an entire dietary department.Strategic menu and diet program development — design evidence-based nutritional programs for diverse populations at an organizational or community-system level, setting dietary policy direction.Food service operational model — lead the planning, execution, and quality evaluation of large-scale meal production systems across multiple facilities or service lines.Dietetic technician workforce development — mentor and train emerging and developing staff, design competency-based onboarding curricula, and oversee continuing education in a healthcare organization.Interdisciplinary leadership — chair or co-lead nutrition-focused workgroups within health care teams, integrating dietary expertise into broader patient care improvement initiatives.Job specifications and HR frameworks — author comprehensive job descriptions, performance standards, and staffing models for nutrition and food service personnel at an organizational level.Organizational nutrition research agenda — direct multi-project research support activities, coordinate data collection across teams, and translate findings into departmental policy and practice.Technology and systems optimization — evaluate, select, and implement medical, ERP, and analytical software platforms to modernize nutrition informatics and food service management across the organization.Regulatory and safety compliance leadership — interpret law, government, and public safety standards to establish departmental policies ensuring full compliance across all food production and patient care functions.Stakeholder communication and advocacy — present nutrition program outcomes, resource needs, and strategic recommendations to executive leadership, boards, or community health partners using high-level written and oral communication.
Also known as
103 alternate job titles map to this occupation.
Medical Specialist Corps Officer (Army 65)Dietitian (Air Force 43D4)Aerospace Medical Service Apprentice, Flight and Operational Medical Technician (Air Force 4N031F)Nutrition Services Technician (Nutrition Services Tech)Dental Assistant (Air Force 4Y0X1)Nutrition Services WorkerDietitian (Air Force 43D1)School Nutrition ManagerAerospace Medical Service Journeyman, Aeromedical Education Technician (Air Force 4N051G)Dietitian (Air Force 43DX)Aerospace Medical Service Craftsman, Neurodiagnostic Medical Technician (Air Force 4N071B)Diet Therapy (Air Force 4D0X1)Nutrition TechnicianAerospace Medical Service Apprentice, Independent Duty Medical Technician (Air Force 4N031C)School Nutrition AssistantDietary AssistantAerospace Medical Service Helper, Neurodiagnostic Medical Technician (Air Force 4N011B)Aerospace Medical Service Helper, National Registry Paramedic (Air Force 4N011H)Dietetic TechnicianAerospace Medical Service Helper, Flight and Operational Medical Technician (Air Force 4N011F)Dental Assistant Helper (Air Force 4Y011)Health Services Management Superintendent (Air Force 4A091)Food Service TechnicianClinical Dietetic TechnicianDiet Tech (Diet Technician)Cook Chill Technician (CCT)Nutrition CounselorHealth Services Management Craftsman, Health Information Technology (Air Force 4A071S)Nutrition CoordinatorDiet ClerkAerospace Medical Service Craftsman, Flight and Operational Medical Technician (Air Force 4N071F)Diet Therapy Manager (Air Force 4D000)Registered Dietetic Technician (DTR)Diet Therapy Helper (Air Force 4D011)Aerospace Medical Service Helper (Air Force 4N011)Dental Assistant Journeyman (Air Force 4Y051)Aerospace Medical Service Craftsman, National Registry Paramedic (Air Force 4N071H)Diet Therapy Craftsman (Air Force 4D071)Nutrition Services AssociateHealth Services Management Helper (Air Force 4A011)