Tasks & work activities — dietetic technician

Source: O*NET 30.3, occupation 29-2051.00 (Dietetic Technicians).

Task statements

[Core] Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
[Core] Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.
[Core] Attend interdisciplinary meetings with other health care professionals to discuss patient care.
[Core] Prepare a major meal, following recipes and determining group food quantities.
[Core] Analyze menus or recipes, standardize recipes, or test new products.
[Core] Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
[Core] Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
[Core] Develop job specifications, job descriptions, or work schedules.
[Core] Select, schedule, or conduct orientation or in-service education programs.
[Core] Provide dietitians with assistance researching food, nutrition, or food service systems.
[Supplemental] Determine food and beverage costs and assist in implementing cost control procedures.
[Supplemental] Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.
[Supplemental] Refer patients to other relevant services to provide continuity of care.

Analyze patient data to determine patient needs or treatment goals.
Collaborate with healthcare professionals to plan or provide treatment.
Collaborate with other professionals to assess client needs or plan treatments.
Collect medical information from patients, family members, or other medical professionals.
Communicate health and wellness information to the public.
Conduct research to increase knowledge about medical issues.
Develop organizational goals or objectives.
Develop program goals or plans.
Estimate operational costs.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Evaluate patient functioning, capabilities, or health.
Inform medical professionals regarding patient conditions and care.
Manage preparation of special meals or diets.
Monitor nutrition related activities of individuals or groups.
Monitor patient progress or responses to treatments.
Provide health and wellness advice to patients, program participants, or caregivers.
Refer patients to other healthcare practitioners or health resources.
Supervise medical support personnel.
Train medical providers.