Dietetic Technicians

A typical week, in the words of people in the job

1. 01Refer patients to other relevant services to provide continuity of care.
2. 02Prepare a major meal, following recipes and determining group food quantities.
3. 03Determine food and beverage costs and assist in implementing cost control procedures.
4. 04Select, schedule, or conduct orientation or in-service education programs.
5. 05Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.
6. 06Attend interdisciplinary meetings with other health care professionals to discuss patient care.
7. 07Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
8. 08Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
9. 09Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.
10. 10Analyze menus or recipes, standardize recipes, or test new products.
11. 11Provide dietitians with assistance researching food, nutrition, or food service systems.
12. 12Develop job specifications, job descriptions, or work schedules.

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