ONET Occupations » 29-2051.00

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.

View Dietetic Technicians on ONET Online

Parachute skills

  1. Pay attention to details - Data (4.48)
  2. Copy - Data (4.42)
  3. Interview, draw out - People (4.42)
  4. Convey warmth and empathy - People (4.13)
  5. Serve, care for, follow instructions faithfully - People (4.13)
  6. Use my brain - Data (3.98)
  7. Heal, cure - People (3.96)
  8. Create, innovate, invent - Data (3.94)
  9. Initiate, lead, be a pioneer - People (3.73)
  10. Develop, improve - Data (3.68)
  11. Communicate well, in person - People (3.62)
  12. Follow through, get things done - People (3.61)
  13. Teach, tutor, or train (individuals, groups, animals) - People (3.59)
  14. Listen - People (3.50)
  15. Use my intuition - Data (3.50)
  16. Speak - People (3.50)

ONET Skills

ONET Abilities

ONET Work Styles
  1. Speaking (3.50)
  1. Oral Expression (3.62)
  2. Oral Comprehension (3.50)
  3. Problem Sensitivity (3.50)
  4. Deductive Reasoning (3.50)
  1. Dependability (4.67)
  2. Attention to Detail (4.48)
  3. Integrity (4.39)
  4. Stress Tolerance (4.38)
  5. Independence (4.27)
  6. Cooperation (4.22)
  7. Self Control (4.22)
  8. Concern for Others (4.13)
  9. Adaptability/Flexibility (4.09)
  10. Analytical Thinking (3.98)
  11. Innovation (3.94)
  12. Initiative (3.87)
  13. Social Orientation (3.87)
  14. Leadership (3.73)
  15. Achievement/Effort (3.65)
  16. Persistence (3.61)

Work Activities

Detailed Work Activities
  1. Getting Information (4.42)
  2. Monitor Processes, Materials, or Surroundings (4.25)
  3. Identifying Objects, Actions, and Events (4.19)
  4. Making Decisions and Solving Problems (3.96)
  5. Assisting and Caring for Others (3.90)
  6. Inspecting Equipment, Structures, or Material (3.79)
  7. Communicating with Supervisors, Peers, or Subordinates (3.69)
  8. Organizing, Planning, and Prioritizing Work (3.68)
  9. Evaluating Information to Determine Compliance with Standards (3.67)
  10. Processing Information (3.62)
  11. Training and Teaching Others (3.59)
  1. Follow Recipes (4.42)
  2. Obtain Individual Dietary Histories To Plan Nutritional Programs (4.42)
  3. Determine Nutritional Needs Or Diet Restrictions (3.96)
  4. Guide Individuals Or Families In Nutritional Areas (3.90)
  5. Develop Dietary-Care Plans (3.68)
  6. Weigh Patients (3.62)
  7. Teach Food Or Nutrition Principles (3.59)