Dietetic Technicians

• 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.
• Analyze menus or recipes, standardize recipes, or test new products.

Source: O*NET OnLine information for Dietetic Technicians.

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Service Orientation - Actively looking for ways to help people.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• 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.
• Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Instructing - Teaching others how to do something.

Source: O*NET OnLine information for Dietetic Technicians.