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.
Interests
- Social
- Realistic
- Conventional
Work Values
- Relationships
- Support
- Independence
Work Styles
- Attention to Detail
- Adaptability/Flexibility
- Concern for Others
- Dependability
- Stress Tolerance
Tasks
- Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.
- Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
- Prepare a major meal, following recipes and determining group food quantities.
- 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.
Work Activities
- Getting Information
- Evaluating Information to Determine Compliance with Standards
- Identifying Objects, Actions, and Events
- Assisting and Caring for Others
- Inspecting Equipment, Structures, or Materials
Detailed Work Activities
- Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
- 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.
- Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
- 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 Materials - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
- Monitoring Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
- Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
- Processing Information - Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
- Documenting/Recording Information - Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
- Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Technology Skills
- Data base user interface and query software
- Presentation software
- Analytical or scientific software
- Medical software
- Enterprise resource planning ERP software
Skills
- Speaking
- Active Listening
- Active Learning
- Complex Problem Solving
- Critical Thinking
Knowledge
- Customer and Personal Service
- English Language
- Education and Training
- Mathematics
- Public Safety and Security
Most Common Education Level
The “Most Common Education Level” refers to the level of education held by the majority of workers in a given occupation. For example, if the highest percentage of workers in a role have an Associate’s Degree, that suggests this is the typical educational requirement. Knowing this helps you plan how many years of education you may need to pursue that career.
Certificates
Certificate name
Certified Diabetes Care and Education SpecialistCertifying Organization
Certification Board for Diabetes Care and Education
Type
Advanced
Certificate name
Dietetic Technician, RegisteredCertifying Organization
Commission on Dietetic Registration
Type
Core
Certificate name
Certified Food Protection ProfessionalCertifying Organization
Association of Nutrition and Food Service Professionals
Type
Advanced
Income Percentile
The income percentiles show how earnings are distributed within a profession. The 10th percentile means that 10% of workers earned less than that amount. The median (50th percentile) indicates that half of workers earned more, and half earned less. The 90th percentile reflects what the top 10% of earners in the field make.
| Income Percentile | Income |
|---|---|
| Low (10%) | $NaN |
| Median (50%) | $NaN |
| High (90%) | $NaN |
Income by Experience
This table shows how income typically grows with experience—from entry level (0–2 years), to mid-level (3–7 years), to senior level (8+ years).
| Experience | Income |
|---|---|
| Entry Level | $50,000 |
| Mid Level | $100,000 |
| Senior Level | $150,000 |
Employability
There are currently 25,000 jobs in this career path. Over the next 10 years, that number is expected to increase to 26,100 positions, reflecting a projected growth of 4%.
The Projected Job Growth figure refers to the expected increase or decrease in employment within a specific career field over a certain period of time.
Projected Job Growth of 4%
The career information and data on this site incorporates information from O*NET Web Services by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), with ONET® being a registered trademark of USDOL/ETA. Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA; CareerOneStop, sponsored by the U.S. Department of Labor, Employment and Training Administration (DOLETA) and the Minnesota Department of Employment and Economic Development (DEED); and the U.S. Bureau of Labor Statistics (BLS).
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