- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: 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.
Dietetic Technicians spend a lot of their time Identifying Objects, Actions, and Events. They are naturally good at Oral Comprehension, Oral Expression, Category Flexibility, and Near Vision. Dietetic Technicians are typically characterized as being Social and Investigative. They are usually very knowledgable about Education and Training, Food Production, and English Language and are skilled at Service Orientation and Reading Comprehension.
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Work Activities
Identifying Objects, Actions, and Events
Organizing, Planning, and Prioritizing Work
Monitor Processes, Materials, or Surroundings
Getting Information
Handling and Moving Objects
Assisting and Caring for Others
Processing Information
Making Decisions and Solving Problems
Communicating with Supervisors, Peers, or Subordinates
Evaluating Information to Determine Compliance with Standards
Performing for or Working Directly with the Public
Establishing and Maintaining Interpersonal Relationships
Scheduling Work and Activities
Inspecting Equipment, Structures, or Material
Provide Consultation and Advice to Others
Training and Teaching Others
Thinking Creatively
Updating and Using Relevant Knowledge
Resolving Conflicts and Negotiating with Others
Monitoring and Controlling Resources
Judging the Qualities of Things, Services, or People
Estimating the Quantifiable Characteristics of Products, Events, or Information
Documenting/Recording Information
Analyzing Data or Information
Performing General Physical Activities
Controlling Machines and Processes
Coaching and Developing Others
Interacting With Computers
Coordinating the Work and Activities of Others
Communicating with Persons Outside Organization
Developing Objectives and Strategies
Developing and Building Teams
Interpreting the Meaning of Information for Others
Guiding, Directing, and Motivating Subordinates
Performing Administrative Activities
Staffing Organizational Units
Selling or Influencing Others
Abilities
Oral Comprehension
Oral Expression
Category Flexibility
Near Vision
Written Comprehension
Information Ordering
Far Vision
Deductive Reasoning
Speech Recognition
Problem Sensitivity
Speech Clarity
Written Expression
Inductive Reasoning
Visualization
Originality
Fluency of Ideas
Selective Attention
Perceptual Speed
Flexibility of Closure
Number Facility
Extent Flexibility
Time Sharing
Auditory Attention
Hearing Sensitivity
Mathematical Reasoning
Trunk Strength
Arm-Hand Steadiness
Memorization
Finger Dexterity
Visual Color Discrimination
Manual Dexterity
Depth Perception
Speed of Closure
Multilimb Coordination
Wrist-Finger Speed
Gross Body Coordination
Control Precision
Static Strength
Response Orientation
Stamina
Reaction Time
Dynamic Strength
Speed of Limb Movement
Gross Body Equilibrium
Rate Control
Interests
Social
Investigative
Realistic
Enterprising
Conventional
Artistic
Knowledge
Education and Training
Food Production
English Language
Mathematics
Public Safety and Security
Computers and Electronics
Administration and Management
Customer and Personal Service
Medicine and Dentistry
Psychology
Clerical
Communications and Media
Transportation
Production and Processing
Law and Government
Chemistry
Therapy and Counseling
Philosophy and Theology
Engineering and Technology
Sociology and Anthropology
Mechanical
Personnel and Human Resources
Biology
Foreign Language
Telecommunications
Wages
Maryland
$39,510
Minnesota
$38,540
New York
$35,900
Ohio
$35,570
Rhode Island
$34,500
California
$33,410
Alaska
$33,330
New Hampshire
$33,320
Alabama
$33,170
New Jersey
$30,970
Pennsylvania
$29,790
Florida
$29,770
Hawaii
$28,730
Wyoming
$28,180
Maine
$28,020
Vermont
$27,950
Massachusetts
$27,900
Michigan
$27,720
Montana
$27,160
Wisconsin
$26,540
Delaware
$26,200
Idaho
$26,140
Arizona
$25,840
Washington
$25,730
Virginia
$25,420
Oklahoma
$25,400
North Dakota
$25,120
North Carolina
$25,080
Nebraska
$25,050
Illinois
$24,770
Kansas
$24,470
New Mexico
$24,380
Utah
$24,250
Connecticut
$23,970
Indiana
$23,920
Nevada
$23,760
Kentucky
$23,610
Texas
$23,450
Georgia
$23,280
Louisiana
$22,930
Arkansas
$22,410
Missouri
$22,350
Tennessee
$22,010
Oregon
$21,450
Iowa
$21,330
South Carolina
$20,770
Colorado
$19,310
West Virginia
$19,120
Mississippi
$18,630
Puerto Rico
$18,360
Skills
Service Orientation
Reading Comprehension
Monitoring
Active Listening
Speaking
Critical Thinking
Complex Problem Solving
Social Perceptiveness
Instructing
Active Learning
Judgment and Decision Making
Coordination
Quality Control Analysis
Mathematics
Time Management
Learning Strategies
Writing
Management of Personnel Resources
Operation Monitoring
Persuasion
Systems Evaluation
Systems Analysis
Management of Material Resources
Operations Analysis
Management of Financial Resources
Operation and Control
Negotiation
Science
Troubleshooting
Programming
Technology Design
Work Values
Relationships
Support
Independence
Working Conditions
Achievement
Recognition
Work Styles
Dependability
Attention to Detail
Integrity
Stress Tolerance
Independence
Cooperation
Self Control
Concern for Others
Adaptability/Flexibility
Analytical Thinking
Innovation
Initiative
Social Orientation
Leadership
Achievement/Effort
Persistence
Related University Degree Programs
Work Context
Contact With Others
Work With Work Group or Team
Telephone
Responsibility for Outcomes and Results
Freedom to Make Decisions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Face-to-Face Discussions
Responsible for Others' Health and Safety
Importance of Being Exact or Accurate
Time Pressure
Physical Proximity
Structured versus Unstructured Work
Coordinate or Lead Others
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Decision Making
Spend Time Standing
Deal With External Customers
Deal With Unpleasant or Angry People
Exposed to Contaminants
Very Hot or Cold Temperatures
Spend Time Making Repetitive Motions
Impact of Decisions on Co-workers or Company Results
Frequency of Conflict Situations
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Indoors, Environmentally Controlled
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Importance of Repeating Same Tasks
Letters and Memos
Spend Time Bending or Twisting the Body
Level of Competition
Spend Time Sitting
Pace Determined by Speed of Equipment
Electronic Mail
Degree of Automation
Public Speaking
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Consequence of Error
Duration of Typical Work Week
Indoors, Not Environmentally Controlled
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Conditions
Deal With Physically Aggressive People
Outdoors, Exposed to Weather
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Equipment
Exposed to High Places
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Radiation
In an Open Vehicle or Equipment
Work Schedules
Exposed to Whole Body Vibration
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Sitting
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Walking and Running
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Telephone
Sounds, Noise Levels Are Distracting or Uncomfortable
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Time Pressure
Indoors, Environmentally Controlled
Frequency of Decision Making
Exposed to Contaminants
Face-to-Face Discussions
Very Hot or Cold Temperatures
Exposed to Disease or Infections
Exposed to Minor Burns, Cuts, Bites, or Stings
Electronic Mail
Letters and Memos
Extremely Bright or Inadequate Lighting
Deal With Unpleasant or Angry People
Indoors, Not Environmentally Controlled
Cramped Work Space, Awkward Positions
Frequency of Conflict Situations
Exposed to Hazardous Equipment
Public Speaking
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Coordinate or Lead Others
Importance of Being Exact or Accurate
Deal With External Customers
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
-Extremely serious-
Consequence of Error
-Fairly important-
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Pace Determined by Speed of Equipment
Work With Work Group or Team
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Importance of Being Exact or Accurate
Work With Work Group or Team
Pace Determined by Speed of Equipment
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Standing
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
-Never-
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to Radiation
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Hazardous Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to High Places
Outdoors, Exposed to Weather
Outdoors, Under Cover
In an Enclosed Vehicle or Equipment
Deal With Physically Aggressive People
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Indoors, Not Environmentally Controlled
Electronic Mail
Spend Time Keeping or Regaining Balance
Indoors, Environmentally Controlled
Public Speaking
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Very Hot or Cold Temperatures
Exposed to Contaminants
Letters and Memos
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Frequency of Decision Making
Spend Time Bending or Twisting the Body
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Sitting
Frequency of Conflict Situations
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Telephone
Deal With Unpleasant or Angry People
Time Pressure
Spend Time Making Repetitive Motions
Face-to-Face Discussions
Spend Time Walking and Running
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Work With Work Group or Team
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Face-to-Face Discussions
Public Speaking
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Disease or Infections
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Contaminants
Deal With Physically Aggressive People
Electronic Mail
Cramped Work Space, Awkward Positions
Letters and Memos
Time Pressure
Frequency of Decision Making
Exposed to High Places
Exposed to Hazardous Conditions
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Exposed to Radiation
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Telephone
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Cramped Work Space, Awkward Positions
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Frequency of Decision Making
Face-to-Face Discussions
Time Pressure
Letters and Memos
Exposed to Contaminants
Exposed to Hazardous Conditions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Disease or Infections
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Outdoors, Exposed to Weather
Deal With Physically Aggressive People
Indoors, Environmentally Controlled
Public Speaking
Electronic Mail
Exposed to Hazardous Equipment
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
-Once a year or more but not every month-
Letters and Memos
Public Speaking
Time Pressure
Indoors, Not Environmentally Controlled
Exposed to High Places
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Exposed to Hazardous Equipment
Sounds, Noise Levels Are Distracting or Uncomfortable
In an Enclosed Vehicle or Equipment
Outdoors, Exposed to Weather
Outdoors, Under Cover
Extremely Bright or Inadequate Lighting
Deal With Physically Aggressive People
Very Hot or Cold Temperatures
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Whole Body Vibration
Face-to-Face Discussions
Frequency of Decision Making
Indoors, Environmentally Controlled
Exposed to Contaminants
Electronic Mail
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Exposed to Disease or Infections
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Very important-
Importance of Being Exact or Accurate
Work With Work Group or Team
Coordinate or Lead Others
Importance of Repeating Same Tasks
Deal With External Customers
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Observe patient food intake and report progress and dietary problems to dietician.
Prepare a major meal, following recipes and determining group food quantities.
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Analyze menus and recipes, standardize recipes and test new products.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
- Importance Supplemental-
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
Develop job specifications, job descriptions, and work schedules.
Select, schedule, and conduct orientation and in-service education programs.
Provide dietitians with assistance researching food, nutrition and food service systems.
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 and health to promote healthy eating habits and illness prevention and treatment.
- Relevance of Task Core-
Analyze menus and recipes, standardize recipes and test new products.
Observe patient food intake and report progress and dietary problems to dietician.
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Prepare a major meal, following recipes and determining group food quantities.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
- Relevance of Task Supplemental-
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
Provide dietitians with assistance researching food, nutrition and food service systems.
Develop job specifications, job descriptions, and work schedules.
Select, schedule, and conduct orientation and in-service education programs.
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 and health to promote healthy eating habits and illness prevention and treatment.
-Daily Frequency of Task (Categories 1-7) Core-
Prepare a major meal, following recipes and determining group food quantities.
Observe patient food intake and report progress and dietary problems to dietician.
Analyze menus and recipes, standardize recipes and test new products.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
Develop job specifications, job descriptions, and work schedules.
Determine food and beverage costs and assist in implementing cost control procedures.
Refer patients to other relevant services to provide continuity of care.
Provide dietitians with assistance researching food, nutrition and food service systems.
Select, schedule, and conduct orientation and in-service education programs.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Prepare a major meal, following recipes and determining group food quantities.
Observe patient food intake and report progress and dietary problems to dietician.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
Analyze menus and recipes, standardize recipes and test new products.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Provide dietitians with assistance researching food, nutrition and food service systems.
Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
Determine food and beverage costs and assist in implementing cost control procedures.
Develop job specifications, job descriptions, and work schedules.
Refer patients to other relevant services to provide continuity of care.
Select, schedule, and conduct orientation and in-service education programs.
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
-More than monthly Frequency of Task (Categories 1-7) Core-
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
Observe patient food intake and report progress and dietary problems to dietician.
Analyze menus and recipes, standardize recipes and test new products.
Prepare a major meal, following recipes and determining group food quantities.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Select, schedule, and conduct orientation and in-service education programs.
Develop job specifications, job descriptions, and work schedules.
Provide dietitians with assistance researching food, nutrition and food service systems.
Refer patients to other relevant services to provide continuity of care.
Determine food and beverage costs and assist in implementing cost control procedures.
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
-More than weekly Frequency of Task (Categories 1-7) Core-
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
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 and recipes, standardize recipes and test new products.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Provide dietitians with assistance researching food, nutrition and food service systems.
Refer patients to other relevant services to provide continuity of care.
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
Select, schedule, and conduct orientation and in-service education programs.
Determine food and beverage costs and assist in implementing cost control procedures.
Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
Develop job specifications, job descriptions, and work schedules.
-More than yearly Frequency of Task (Categories 1-7) Core-
Analyze menus and recipes, standardize recipes and test new products.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Prepare a major meal, following recipes and determining group food quantities.
Observe patient food intake and report progress and dietary problems to dietician.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Refer patients to other relevant services to provide continuity of care.
Select, schedule, and conduct orientation and in-service education programs.
Determine food and beverage costs and assist in implementing cost control procedures.
Develop job specifications, job descriptions, and work schedules.
Provide dietitians with assistance researching food, nutrition and food service systems.
Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
-Several times daily Frequency of Task (Categories 1-7) Core-
Analyze menus and recipes, standardize recipes and test new products.
Observe patient food intake and report progress and dietary problems to dietician.
Prepare a major meal, following recipes and determining group food quantities.
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
Develop job specifications, job descriptions, and work schedules.
Provide dietitians with assistance researching food, nutrition and food service systems.
Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
Determine food and beverage costs and assist in implementing cost control procedures.
Refer patients to other relevant services to provide continuity of care.
Select, schedule, and conduct orientation and in-service education programs.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
Analyze menus and recipes, standardize recipes and test new products.
Prepare a major meal, following recipes and determining group food quantities.
Observe patient food intake and report progress and dietary problems to dietician.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
Determine food and beverage costs and assist in implementing cost control procedures.
Select, schedule, and conduct orientation and in-service education programs.
Provide dietitians with assistance researching food, nutrition and food service systems.
Develop job specifications, job descriptions, and work schedules.
Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
Refer patients to other relevant services to provide continuity of care.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
-On-the-Job Training-
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Associate's Degree (or other 2-year degree)
Bachelor's Degree