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There's an expression - "You are what you eat." And that's certainly true when it comes to good nutrition. Dietetic technicians help to make the important connection between food and health. At hospitals, they assist in planning meals that meet the needs of individual patients. They might also work ...
for school and corporations, developing food selections for the cafeteria. In every case, they rely on guidelines established by the government and medical experts.
Some dietetic technicians provide counseling. They teach people about the food choices they should make to prevent or fight disease. For example, if you're working with someone who has diabetes, you might need to explain the need to cut back on sugar, or you might gather information from a patient so a registered dietician or doctor can determine the patient's needs. Good communication and writing skills are necessary.
Becoming a dietetic technician requires a two-year college degree from an accredited program. The need for dietetic technicians is expected to grow in the years to come. While eating comes naturally to everyone, not everyone knows what's best for his or her diet. That's why dietetic technicians play such an important role in keeping America healthy.
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.
Critical decision making
Level of responsibilities
Job challenge and pressure to meet deadlines
Dealing and handling conflict
Competition for this position
Communication with others
Work closely with team members, clients etc.
Comfort of the work setting
Exposure to extreme environmental conditions
Exposure to job hazards
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Obtain and evaluate dietary histories of individuals to plan nutritional programs.
Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
Analyze menus or recipes, standardize recipes, or 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.
Observing, receiving, and otherwise obtaining information from all relevant sources.
Monitor Processes, Materials, or Surroundings
Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Identifying Objects, Actions, and Events
Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Making Decisions and Solving Problems
Analyzing information and evaluating results to choose the best solution and solve problems.
Assisting and Caring for Others
Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Inspecting Equipment, Structures, or Material
Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Communicating with Supervisors, Peers, or Subordinates
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Organizing, Planning, and Prioritizing Work
Developing specific goals and plans to prioritize, organize, and accomplish your work.
AREAS OF KNOWLEDGE
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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.
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.
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.
Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
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.
Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
The ability to communicate information and ideas in speaking so others will understand.
The ability to apply general rules to specific problems to produce answers that make sense.
The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
The ability to listen to and understand information and ideas presented through spoken words and sentences.
The ability to read and understand information and ideas presented in writing.
The ability to speak clearly so others can understand you.
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).
The ability to see details at close range (within a few feet of the observer).
Talking to others to convey information effectively.
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.
Actively looking for ways to help people.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Understanding written sentences and paragraphs in work related documents.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Being aware of others' reactions and understanding why they react as they do.