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.
Also called: Cook Chill Technician (CCT) · Diet Assistant · Diet Clerk · Diet Tech (Diet Technician) · Diet Tech (Dietetic Technician) · Diet Technician Registered (DTR)
Median pay (national)
$37,040
$28,280–$53,440 (10th–90th)
Employed (US)
29,950
BLS OEWS, May 2024
Outlook 2024–34
+2.5%
~4,000 openings/yr
Typical entry
Associate's degree
What the numbers say
Refit analysis ·Pay for dietetic technicians shows a broad range: the top 10% earn $53,440 versus $28,280 at the bottom 10% — 1.9x. The median of $37,040 leaves roughly 44% of headroom to the 90th percentile, which is where seniority, specialization, and the skills below tend to pay off.
Refit analysis ·Employment is projected to change +2.5% from 2024 to 2034 — about as fast as the 3% all-occupation average. Even so, BLS projects about 4,000 openings a year, mostly to replace workers who retire or change careers.
Refit analysis ·Where you work moves the number a lot. Across the 45 states with released data, Oregon pays the most for this role (median $52,800, +43% vs the national median), while Kentucky sits lowest at $27,910 — a 89% spread for the same job title.
Refit analysis ·O*NET rates Speaking, Active Listening, Reading Comprehension as the highest-importance skills here — so a resume aimed at this role should lead with evidence of those, not a generic skills list.
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Top skills employers ask for
Ranked by O*NET importance for this occupation.
- Speaking
- Active Listening
- Reading Comprehension
- Writing
- Critical Thinking
- Active Learning
- Learning Strategies
- Monitoring
- Mathematics
- Science
What they actually do
Core O*NET tasks for this role.
- Prepare a major meal, following recipes and determining group food quantities.
- Select, schedule, or conduct orientation or in-service education programs.
- 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.
- Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
- Attend interdisciplinary meetings with other health care professionals to discuss patient care.
- 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.
- Develop job specifications, job descriptions, or work schedules.
- Provide dietitians with assistance researching food, nutrition, or food service systems.
Tools & technology
- MEDITECH software
- Appointment scheduling software
- Axxya Systems Nutritionist Pro
- CBORD Nutrition Service Suite
- Computrition Nutrition Care Management NCM Select
- CyberSoft NutriBase
- Cybersoft Primero Software Suite
- DietMaster Systems Clinical Nutrition
- ESHA Research The Food Processor
- eTritionWare
- Food Service Solutions FoodCo
- Gnutrition
- LunchByte Systems NUTRIKIDS
- NutriGenie Optimal Nutrition
- Patient electronic medical record EMR software
- The Nutrition Company FoodWorks
Knowledge areas
- Customer and Personal Service
- English Language
- Education and Training
- Mathematics
- Public Safety and Security
- Administration and Management
- Food Production
- Administrative