Dietetic Technicians

• Select, schedule, or conduct orientation or in-service education programs.
• Develop job specifications, job descriptions, or work schedules.

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

No durable tasks identified for this role — its real, individually-assessed tasks consistently read as augmentable (85%).