Dietetic Technicians
Tasks Include:
- 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.
- 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.
- Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
- Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +5.9%
National: +4.5%
Education
Associate's Degree (or other 2-year degree)
Job Zone:
Three: Medium Preparation Needed
Income Range:
Moderately High ($36,000 - $49,999)
Median Earnings:
National
$33,960.00
State
$34,650.00
Regional
Dietetic Technicians
Description
Career Cluster: | Health Science |
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.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Education
Required Level of Education
- Associate's Degree (or other 2-year degree) = 34.57%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 26.85%
- Some College Courses = 14.64%
- Less than a High School Diploma = 9.69%
- High School Diploma - or the equivalent (for example, GED) = 7.54%
- Bachelor's Degree = 6.71%
Related Work Experience
- Over 1 year, up to and including 2 years = 33.62%
- None = 24.53%
- Over 2 years, up to and including 4 years = 20.73%
- Up to and including 1 month = 10.71%
- Over 6 months, up to and including 1 year = 10.41%
On-Site or In-Plant Training
- Up to and including 1 month = 44.77%
- Over 1 month, up to and including 3 months = 26.65%
- Over 3 months, up to and including 6 months = 21.67%
- Over 1 year, up to and including 2 years = 6.91%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 34.97%
- Over 1 month, up to and including 3 months = 20.51%
- Over 1 year, up to and including 2 years = 13.62%
- Over 3 months, up to and including 6 months = 11.24%
- None or short demonstration = 9.97%
- Over 6 months, up to and including 1 year = 9.69%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Tasks
Core Tasks Include:
- 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.
- 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.
- Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
- Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.
- Attend interdisciplinary meetings with other health care professionals to discuss patient care.
Supplemental Tasks Include:
- Determine food and beverage costs and assist in implementing cost control procedures.
- Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.
- Refer patients to other relevant services to provide continuity of care.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Tools and Technology
Tools Include:
- Skinfold calipers (Body-fat calipers)
- Commercial use food slicers (Commercial kitchen food slicers)
- Commercial use cutlery (Commercial kitchen knives)
- Commercial use microwave ovens (Commercial kitchen microwave ovens)
- Commercial use mixers (Commercial kitchen mixers)
- Commercial use ovens (Commercial kitchen ovens)
- Commercial use ranges (Commercial kitchen stoves)
- Desktop computers
- Commercial use scales (Food scales)
- Notebook computers (Laptop computers)
- Patient floor scales (Medical floor scales)
- Medical tape measures (Medical measuring tapes)
- Personal computers
- Calculators or accessories (Programmable calculators)
Technologies Include:
- Analytical or scientific software
- Axxya Systems Nutritionist Pro software
- ESHA Research The Food Processor
- Gnutrition
- NutriGenie Optimal Nutrition
- The Nutrition Company FoodWorks
- Calendar and scheduling software
- Appointment scheduling software
- Data base user interface and query software
- CyberSoft NutriBase software
- DietMaster Systems Clinical Nutrition
- Microsoft Access
- USDA Child Nutrition Database
- ValuSoft MasterCook
- Desktop publishing software
- Desktop publishing software
- Electronic mail software
- Microsoft Outlook
- Enterprise resource planning ERP software
- Cybersoft Primero Software Suite
- eTritionWare software
- LunchByte Systems NUTRIKIDS
- Internet browser software
- Web browser software
- Inventory management software
- Food Service Solutions FoodCo
- Medical software
- CBORD Nutrition Service Suite
- Computrition Nutrition Care Management NCM Select
- Patient electronic medical record EMR software
- Presentation software
- Presentation software
- Spreadsheet software
- Spreadsheet software
- Word processing software
- Microsoft Word
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Special Requirements
To become a dietetic technician that is registered, the following requirements must be met:
Complete at minimum a two-year associates degree
Complete a dietetic technician program accredited by the CADE which includes 450 hours of supervised practice
Pass national, written examination
Complete continuing education requirements to maintain registration
For More Information, Contact:
American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
Phone: 800.877.1600
http://www.eatright.org/Public/
[email protected]
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Dietetic Technicians
Additional Resources
The American Dietetic Association
216 West Jackson Blvd., Suite 800
Chicago, IL 60606-6995
Tel: (312) 899-0040 Fax: (312) 899-1739
(800) 877-1600 Ext. 4844
Virginia Dietetic Association
P.O. Box 36262
Richmond, VA 23235
(703) 815-8293
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Dietetic Technicians
Knowledge
% | Subject | Description |
---|---|---|
94.50 | 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. |
88.50 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
80.00 | 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. |
74.25 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
74.00 | 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. |
73.25 | 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. |
72.75 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
70.25 | 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. |
69.25 | Computers and Electronics | Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. |
64.75 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
60.25 | 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. |
53.25 | Law and Government | Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Skills
% | Subject | Description |
---|---|---|
59.50 | Speaking | Talking to others to convey information effectively. |
56.25 | 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. |
53.00 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
53.00 | Writing | Communicating effectively in writing as appropriate for the needs of the audience. |
53.00 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
53.00 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
53.00 | Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. |
53.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
53.00 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
53.00 | Instructing | Teaching others how to do something. |
53.00 | Service Orientation | Actively looking for ways to help people. |
53.00 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
53.00 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
50.00 | Coordination | Adjusting actions in relation to others' actions. |
50.00 | Time Management | Managing one's own time and the time of others. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Abilities
% | Subject | Description |
---|---|---|
68.75 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
68.75 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
62.50 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
56.25 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
56.25 | Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
56.25 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
56.25 | Speech Clarity | The ability to speak clearly so others can understand you. |
56.25 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
53.00 | Written Expression | The ability to communicate information and ideas in writing so others will understand. |
53.00 | Fluency of Ideas | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). |
53.00 | Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
53.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
53.00 | Speech Recognition | The ability to identify and understand the speech of another person. |
50.00 | Originality | The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. |
50.00 | Flexibility of Closure | The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Work Activities
% | Subject | Description |
---|---|---|
95.00 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
88.25 | Evaluating Information to Determine Compliance with Standards | Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
86.50 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
85.50 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
81.50 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
81.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
80.00 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
80.00 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
78.50 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
78.25 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
77.75 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
77.00 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
76.50 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
72.75 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
70.25 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
69.50 | Providing Consultation and Advice to Others | Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. |
68.75 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
67.75 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
66.75 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
66.50 | Resolving Conflicts and Negotiating with Others | Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
66.25 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
66.00 | Scheduling Work and Activities | Scheduling events, programs, and activities, as well as the work of others. |
60.75 | Estimating the Quantifiable Characteristics of Products, Events, or Information | Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. |
60.75 | Guiding, Directing, and Motivating Subordinates | Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
58.25 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
57.00 | Performing General Physical Activities | Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials. |
56.25 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
55.75 | Developing Objectives and Strategies | Establishing long-range objectives and specifying the strategies and actions to achieve them. |
54.25 | Staffing Organizational Units | Recruiting, interviewing, selecting, hiring, and promoting employees in an organization. |
54.00 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
53.75 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
52.75 | Interpreting the Meaning of Information for Others | Translating or explaining what information means and how it can be used. |
51.25 | Performing for or Working Directly with the Public | Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
51.25 | Operating Vehicles, Mechanized Devices, or Equipment | Running, maneuvering, navigating, or driving vehicles or mechanized equipment, such as forklifts, passenger vehicles, aircraft, or watercraft. |
50.75 | Performing Administrative Activities | Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. |
50.50 | Communicating with People Outside the Organization | Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail. |
50.00 | Working with Computers | Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Work Styles
% | Subject | Description |
---|---|---|
93.75 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
93.00 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
92.50 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
92.25 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
92.00 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
90.75 | 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. |
89.25 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
88.75 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
88.50 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
88.25 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
88.00 | Integrity | Job requires being honest and ethical. |
84.75 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
82.50 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
81.00 | Persistence | Job requires persistence in the face of obstacles. |
80.50 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
80.25 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Work Values
% | Subject | Description |
---|---|---|
72.17 | 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. |
72.17 | 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. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Work Context
% | Subject | Description |
---|---|---|
95.60 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
94.60 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
94.40 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
92.80 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
90.80 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
89.00 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
88.60 | Exposed to Disease or Infections | How often does this job require exposure to disease/infections? |
87.80 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
86.20 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
83.80 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
83.00 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
83.00 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
82.00 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
81.60 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
81.00 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
77.00 | Spend Time Standing | How much does this job require standing? |
77.00 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
76.00 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
75.80 | Telephone | How often do you have telephone conversations in this job? |
74.80 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
73.00 | Spend Time Walking and Running | How much does this job require walking and running? |
71.80 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
71.40 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
68.40 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
67.40 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
64.40 | Electronic Mail | How often do you use electronic mail in this job? |
63.80 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
63.00 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
62.00 | Exposed to Contaminants | How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)? |
61.60 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
61.00 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
60.00 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
59.00 | Letters and Memos | How often does the job require written letters and memos? |
58.60 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
55.00 | Degree of Automation | How automated is the job? |
52.20 | Spend Time Kneeling, Crouching, Stooping, or Crawling | How much does this job require kneeling, crouching, stooping or crawling? |
50.20 | Public Speaking | How often do you have to perform public speaking in this job? |
50.00 | Spend Time Sitting | How much does this job require sitting? |
49.80 | Extremely Bright or Inadequate Lighting | How often does this job require working in extremely bright or inadequate lighting conditions? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Job Zone Three: Medium Preparation Needed
- Overall Experience
- 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.
- Job Training
- 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.
- Examples
- 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.
- Education
- Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $25,040.00 | $33,960.00 | $39,480.00 |
Virginia | $26,810.00 | $34,650.00 | $41,320.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | $29,332.69 | $35,120.93 | $41,248.74 |
Capital Region Workforce Partnership | $32,453.19 | $38,339.04 | $41,057.67 |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | $34,143.76 | $38,922.64 | $39,864.50 |
Greater Peninsula | $33,860.27 | $39,308.94 | $40,848.94 |
Hampton Roads | $29,155.12 | $36,416.90 | $39,167.71 |
New River/Mt. Rogers | $25,069.91 | $32,982.79 | $36,928.85 |
Northern Virginia | $35,136.51 | $45,358.87 | $48,619.55 |
Piedmont Workforce | $29,540.38 | $31,534.17 | $38,321.39 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | $32,432.42 | $38,220.66 | $40,134.50 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Dietetic Technicians
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 22,000 | 23,000 | +4.5% |
Virginia | 574 | 608 | +5.9% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Dietetic Technicians
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Dietitians and Nutritionists
- Health Education Specialists
- Exercise Physiologists
- Nursing Assistants
- Psychiatric Technicians
- Home Health Aides
- Registered Nurses
- Medical Assistants
- Community Health Workers
- Licensed Practical and Licensed Vocational Nurses
- Emergency Medicine Physicians
- Clinical Nurse Specialists
- Family and Consumer Sciences Teachers, Postsecondary
- Pharmacists
- Preventive Medicine Physicians
- Psychiatric Aides
- Cardiologists
- Pharmacy Technicians
- Nurse Practitioners
- Recreational Therapists
Careers in Therapeutic Services Pathway:
- Acupuncturists
- Acute Care Nurses
- Advanced Practice Psychiatric Nurses
- Allergists and Immunologists
- Anesthesiologist Assistants
- Anesthesiologists
- Art Therapists
- Athletic Trainers
- Audiologists
- Cardiologists
- Chiropractors
- Clinical Nurse Specialists
- Critical Care Nurses
- Dental Assistants
- Dental Hygienists
- Dentists, All Other Specialists
- Dentists, General
- Dermatologists
- Dietetic Technicians
- Dietitians and Nutritionists
- Emergency Medicine Physicians
- Exercise Physiologists
- Family Medicine Physicians
- General Internal Medicine Physicians
- Genetic Counselors
- Healthcare Diagnosing or Treating Practitioners, All Other
- Healthcare Practitioners and Technical Workers, All Other
- Hearing Aid Specialists
- Home Health Aides
- Hospitalists
- Licensed Practical and Licensed Vocational Nurses
- Low Vision Therapists, Orientation and Mobility Specialists, and Vision Rehabilitation Therapists
- Medical Assistants
- Midwives
- Music Therapists
- Naturopathic Physicians
- Neurologists
- Nurse Anesthetists
- Nurse Midwives
- Nurse Practitioners
- Nursing Assistants
- Obstetricians and Gynecologists
- Occupational Therapists
- Occupational Therapy Aides
- Occupational Therapy Assistants
- Ophthalmic Medical Technicians
- Ophthalmologists, Except Pediatric
- Opticians, Dispensing
- Optometrists
- Oral and Maxillofacial Surgeons
- Orthodontists
- Orthopedic Surgeons, Except Pediatric
- Orthoptists
- Orthotists and Prosthetists
- Pediatric Surgeons
- Pediatricians, General
- Pharmacists
- Pharmacy Technicians
- Physical Medicine and Rehabilitation Physicians
- Physical Therapist Aides
- Physical Therapist Assistants
- Physical Therapists
- Physician Assistants
- Physicians, All Other
- Physicians, Pathologists
- Podiatrists
- Preventive Medicine Physicians
- Prosthodontists
- Psychiatric Aides
- Psychiatric Technicians
- Psychiatrists
- Radiation Therapists
- Radiologists
- Recreational Therapists
- Registered Nurses
- Respiratory Therapists
- Speech-Language Pathologists
- Sports Medicine Physicians
- Surgeons, All Other
- Surgical Technologists
- Therapists, All Other
- Urologists
- Veterinarians
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Dietetic Technicians
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Titles
- Certified Dietary Manager (CDM)
- Certified Food Protection Professional (CFPP)
- Clinical Dietetic Technician
- Cook
- Cook Chill Technician (CCT)
- Diet Assistant
- Diet Clerk
- Diet Tech (Dietetic Technician)
- Diet Technician Registered (DTR)
- Dietary Aide
- Dietary Assistant
- Dietary Cook
- Dietary Manager
- Dietary Supervisor
- Dietary Technician
- Dietetic Assistant
- Dietician Assistant
- Food Service Supervisor
- Food Service Technician
- Menu Planner
- Nutrition Counselor
- Nutrition Technician
- Registered Diet Technician
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietetic Technicians
Related Schools
- Bridgewater College
- James Madison University
- Liberty University
- Radford University
- Virginia Polytechnic Institute and State University
- Virginia State University
The data sources for the information displayed here include: O*NET™. (Using onet28)