Hands-on
2026-02 · Machine Learning/Expert
Explore a possible path
Dietetic Technicians
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.
How does this connect to your interests? →A look at the work
- 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.
- Develop job specifications, job descriptions, or work schedules.
- Attend interdisciplinary meetings with other health care professionals to discuss patient care.
- Provide dietitians with assistance researching food, nutrition, or food service systems.
A selection of source-listed tasks; duties vary by role and employer.
Interests involved in this work
These source scores describe occupational work activities. They are separate from your personal test results.
3.8 / 7
Investigative
2026-02 · Machine Learning/Expert
Creative
2026-02 · Machine Learning/Expert
Helping people
2026-02 · Machine Learning/Expert
Enterprising
2026-02 · Machine Learning/Expert
Organizing
2026-02 · Machine Learning/Expert
Skills to explore
Source-reported importance on a 1–5 scale. Try a course, project or conversation to learn what these skills involve.
Speaking
Talking to others to convey information effectively.
2021-08
Active Listening
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.
2021-08
Writing
Communicating effectively in writing as appropriate for the needs of the audience.
2021-08
Judgment and Decision Making
Considering the relative costs and benefits of potential actions to choose the most appropriate one.
2021-08
Reading Comprehension
Understanding written sentences and paragraphs in work-related documents.
2021-08
Critical Thinking
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
2021-08
Active Learning
Understanding the implications of new information for both current and future problem-solving and decision-making.
2021-08
Learning Strategies
Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
2021-08
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
2021-08
Social Perceptiveness
Being aware of others' reactions and understanding why they react as they do.
2021-08
Plan a small next step
Talk to someone doing this work, look for a supervised activity, and explore the subjects that interest you. Admission, licensing and current program requirements should be confirmed with the relevant institutions.
Source preparation category: Job Zone 3 of 5 · 2021-08. This category describes typical preparation, not your eligibility.
Related study fields
Source crosswalk connections are research leads, not required qualifications.
Foods, Nutrition, and Wellness Studies, General →
Explore all related study fields →Source & methodology
O*NET-SOC code 29-2051.00 · Database 31.0 · Retrieved Oct 14, 2026. Dates on individual observations describe their source periods.
How interest exploration matching works →Data: O*NET® 31.0 Database, U.S. Department of Labor, Employment and Training Administration. Used under CC BY 4.0. StudyIndex normalizes the presentation and adds exploration features; USDOL/ETA has not approved, endorsed or tested these additions.