Occupation Profile for Dietetic Technicians

Assist dietitians in the provision of food service and nutritional programs. Under the supervision of dietitians, may plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.


$24,040.00 Median Annual Wage 1,000 Average Job Openings Per Year
2.1 Average Unemployment Percentage 27.0 Percentage That Completed High School
25,000 Employment Numbers in 2006 57.0 Percentage That Had Some College
29,000 Employment Numbers in 2016 (est.) 16.0 Percentage That Went Beyond College Degree

Sample Job Titles
Certified Dietary Manager
Clinical Dietetic Technician
Cook Chill Technician (CCT)
Diet Assistant
Diet Tech (Dietetic Technician)
Diet Technician Registered (DTR)
Dietary Aide
Dietary Assistant
Dietary Cook
Dietary Manager
Dietary Supervisor
Dietary Technician
Dietetic Assistant
Menu Planner
Nutrition Counselor
Nutrition Technician
Technician, Dietary
Technician, Food Service

Related Occupations

Sources: Career Guide to Industries (CGI), Occupational Information Network (O*Net), Occupation Outlook Handbook (OOH)
  • Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Engineering and Technology — Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
  • Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
  • Medicine and Dentistry — Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
  • Physics — Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
  • Equipment Maintenance — Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Coordination — Adjusting actions in relation to others' actions.
  • Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Writing — Communicating effectively in writing as appropriate for the needs of the audience.
  • Troubleshooting — Determining causes of operating errors and deciding what to do about it.
  • Near Vision — The ability to see details at close range (within a few feet of the observer).
  • Stamina — The ability to exert yourself physically over long periods of time without getting winded or out of breath.
  • Explosive Strength — The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
  • Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Hearing Sensitivity — The ability to detect or tell the differences between sounds that vary in pitch and loudness.
  • Core — Analyze menus and recipes, standardize recipes and test new products.
  • Supplemental — Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
  • Core — Obtain and evaluate dietary histories of individuals to plan nutritional programs.
  • Supplemental — Determine food and beverage costs and assist in implementing cost control procedures.
  • Core — Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
  • Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
  • Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
  • Repairing and Maintaining Electronic Equipment — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Related College Curriculum
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