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OVERVIEW Dietetic technicians work in hospitals, nursing homes, public health nutrition al programs, food companies, and other institutional settings that require food- service management and nutritional- care services. They usually work under the direction of a dietitian or nutritionist, as members of a team. The two basic types of work for technicians are food- service administration and clinical nutrition. There are approximately 28,000 dietetic technicians employed in the United States. HISTORYDietetics is the study of food preparation, diet planning, and the impact of nutrition on health and well-being. What was perhaps the first scientific nutritional discovery leading to our modern understanding in this field occurred in 1780. Antoine Lavoisier, sometimes called the father of nutrition, and Pierre-Simon LaPlace realized that metabolism, the physiological process in which food is broken down and used, is a form of combustion. This discovery, coupled with Lavoisier’s other work in the field, opened the way to much fruitful research into how and why fats, carbohydrates, and proteins affect health. By the late 19th century, there was a great deal of knowledge concerning the benefits of good nutrition and proper food handling. People also became aware of the importance of various minerals in the diet. The public’s interest in nutrition became substantial. Around the turn of the century, several hospitals began to teach dietetics to nurses, stressing cookery as a means of therapy for the sick. Other workers were hired as specialists to prepare food for hospital patients in accordance with the most advanced knowledge of the day. The modern field of dietetics grew out of such early hospital work. In 1917, the American Dietetic Association (ADA) was formed with 39 charter members. It worked to promote and disseminate educational materials to the public in order to improve the dietary habits of individuals and groups. Today, it still serves as the principal professional organization for advancing the fields of dietetics and nutrition. As the field of dietetics grew, it encompassed a wider range of activities; several separate categories of workers evolved, differentiated by their level of training and their type of activity. Two important levels of workers now are dietitians and dietetic technicians. The position of dietetic technician is a relatively recent innovation, dating back to the early 1970s. It was designed to provide assistance to dietitians and relieve them of some of their more routine tasks, allowing them to concentrate on work that only they are trained to do. The separate status of dietetic technicians was given a boost in 1972 by a report by the Study Commission on Dietetics, an affiliate of the ADA, that urged various changes in the field and greater coordination of dietetics with other allied health professions. THE JOB Dietetic technicians work in a variety of settings, including hospitals, nursing homes, public health agencies, weight-management clinics, correctional facilities, and food companies. They serve in two basic areas: as service personnel in food-service administration and as assistants in clinical nutrition, which is the nutritional care of individuals. Some dietetic technicians are involved in both kinds of activities, while others concentrate on just one area. Specific duties and responsibilities vary widely, depending on where technicians work and the area in which they specialize. In food-service administration, dietetic technicians often super vise other food-service employees and oversee the food-production operation on a day-to-day basis. They may act as administrative assistants to dietitians, helping implement cost-control measures, developing job specifications and job descriptions, and monitoring the quality of the food and service provided. They may also be responsible for planning menus. In a medical center where the food-service staff prepares thou sands of meals daily for patients and personnel, there may be a team of dietetic technicians, as well as dietetic aides, assistants, and other food-service workers, all working under the direction of dietitians. In such cases, each dietetic technician may specialize in just one or two activities. On the other hand, in a small organization such as some nursing, Head Start, or geriatric care programs, there may be just one dietetic technician responsible for the overall management of the food- service staff and also for some nutrition counseling. The technician in a small facility may be supervised only by a consultant dietitian and may report directly to the administrator or director of the institution. Dietetic technicians working in food-service administration plan and prepare schedules and activities, perhaps spending a substantial part of their time on the phone or doing paperwork. They delegate work and plan schedules for other employees, and they train new staff members in food-production methods and the use of kitchen equipment. Later, they follow up by helping prepare evaluations of the food program and assessments of the efficiency of employees or particular production processes. They also help to develop recipes, adapting standard versions to the particular needs and circumstances of their institution. They write modified diet plans for patients, and they sometimes help patients select their menus. They keep track of food items on hand, process routine orders to the suppliers, order miscellaneous supplies as needed, and supervise food storage. They are involved with departmental budget-control measures and may participate in dietary department conferences. At other times, dietetic technicians work more directly in the kitchen, overseeing and coordinating actual food-production activities, including the preparation of special therapeutic food items. They may even participate in the preparation of meals, although they usually just monitor the preparations. They supervise dietetic aides, who distribute food in the cafeteria and serve meals to patients in their rooms. Depending on their employers, some dietetic technicians are also responsible for meeting standards in sanitation, housekeeping, safety in equipment operation, and security procedures. Dietetic technicians who specialize in nutrition care and counseling work under the direction of a clinical or community dietitian. They often work in a health care facility, where they observe and interview patients about their eating habits and food preferences. Dietetic technicians then report diet histories to the dietitians, along with the patients’ progress reports. The information is used to out line any changes needed in basic diet plans and menus. They also supervise the serving of food to ensure that meals are nutritionally adequate and conform to the physicians’ prescriptions. Technicians teach the basic principles of sound nutrition, food selection and preparation, and good eating habits to patients and their families so that after leaving the health care facility the patients may continue to benefit. Later, the technicians contact those patients to see how well they are staying on the modified diets and to help them make any further adjustments in accordance with their preferences, habits at home, and the physicians’ prescriptions. Those specializing in nutrition care work in community programs rather than inside a hospital or other inpatient health care facility. If employed by a public health department, clinic, youth center visiting nurse association, home health agency, or similar organization, dietetic technicians have many of the same counseling duties as they would in an inpatient institutional setting. They may work with low- income families, teaching the economics of food purchasing, preparation, and nutrition. Or they may help the elderly, parents of small children, or other special groups who develop characteristic dietary questions and problems. Dietetic technicians make follow-up home visits to check on their clients’ menu plans, food buying, and cooking skills. In some cases, they help establish permanent arrangements for continuing nutrition care for the needy, such as hot meals for the housebound or school lunch programs. Another aspect of the job for those working in a community pro gram is the development and coordination of a community education effort. To do this, technicians help prepare brochures and teaching materials or plan classes in nutrition-related topics. In some cases, they even teach classes. Technicians also contact and work with other community groups to promote interest in nutrition. Some dietetic technicians work in other settings, such as schools, colleges, industrial food-service establishments, and other organizations where large quantities of food are regularly prepared. These positions require technicians to use many of the same administrative skills but do not emphasize meeting special dietary needs of individuals or the educational and counseling aspect of nutritional-care work. Other dietetic technicians are employed in research kitchens, working under the supervision of a dietitian, to perform support activities. As part of their duties they check inventory and order stocks of ingredients, inspect equipment to be sure it is functioning properly, weigh and package food items, check for inaccuracies in precise procedures, and maintain records. REQUIREMENTS High School The educational preparation required for this career includes a high school diploma or its equivalent, plus completion of a two-year, Commission on Accreditation for Dietetics Education (CADE) approved program leading to an associate’s degree. During high school, you should emphasize science courses in your studies. Biology and chemistry should provide a good background for both success in college classes and on the job. Mathematics, business, and computer science courses will also prepare you for aspects of this work, such as record keeping, purchasing of supplies, and adjusting recipes. The ADA suggests that you take sociology and psychology classes to broaden your understanding of human behavior. English classes will help you improve your communication skills, which will be very important when working as part of a health care team and with a variety of clients. Postsecondary Training The associate’s degree program, which is available in many junior and community colleges, combines classroom studies with practical instruction and experience in the field under real working conditions. There are approximately 70 dietetic technician training pro grams that have been approved by CADE. When attending an associate’s degree program, you can expect to take a mix of general education courses, such as English, biological sciences, humanities, social sciences, and business mathematics, as well as technical courses. The technical instruction is likely to include such topics as normal nutrition and menu planning, therapeutic diets, food preparation, nutrition counseling, quantity food production, and food purchasing and storage. During a two-year college program, you also get a certain amount of supervised clinical experience, sometimes called a practicum. This provides a close look at the work of a dietetic technician and experience that will be valuable during postgraduate employment. For your practicum, you may be assigned to a patient-care facility, where you help with preparing schedules, ordering food, cooking, or instructing patients. If you are assigned to a health agency, you might accompany a nutritionist on home visits, help with teaching individuals, assist in demonstrating cooking techniques to groups, or observe and analyze information on the types of food people purchase at local grocery stores. Certification or Licensing Although dietetic technicians are not required to be licensed or certified, those who have completed an approved education program are eligible to take a certifying examination. Many choose to do so, since holding the DTR designation (dietetic technician, registered) indicates a certain level of competence and can be beneficial in finding a job. The exam is given by the Commission on Dietetic Registration, an agency of the ADA. Registered technicians are required to earn SO hours of continuing education credit every five years in order to maintain their credentials. Other Requirements Anyone considering this line of work should have an interest in nutrition and a desire to serve people. Communication skills also are vital since the job often involves working closely with patients and coworkers. You should be patient and understanding, since you may have to deal with people who are ill or uncooperative. You need to have a knack for planning and organizing and must also be able to follow orders and instructions carefully. Finally, technicians must be adaptable and ready to explore new ideas and methods, because food products, equipment, and administrative practices are constantly changing. EXPLORING High school students interested in dietetics should try to find a part time, summer, or even volunteer job in the food-service department of a hospital or other health care organization. This kind of position enables you to observe the work of the dietary department and to ask questions of people involved in the field. A job in a nonhospital food service, even a restaurant kitchen, could also be of value. With the help of teachers or counselors, you may arrange to meet with a die titian or dietetic technician for an informational interview. EMPLOYERS Dietetic technicians work in hospitals, nursing homes, public health nutritional programs, food companies, clinics, youth centers, visiting nurse associations, home health agencies, and other institutional set tings that require food-service management and nutritional-care services. Most technicians work in health care facilities such as hospitals and nursing homes, although some are employed in health agencies such as public health departments, neighborhood health centers, or home health agencies. Schools, correctional facilities, food vendors, and health clubs are also examples of institutions that may have a dietetic staff. Other employers of dietetic technicians include schools, colleges, industrial food-service establishments, and other organizations where large quantities of food are regularly prepared. STARTING OUT Contacts gained during the clinical experience segment of a training program are often good sources of first jobs for dietetic technicians. Applying to the personnel offices of potential employers can be another productive approach. Other good places to check are school placement offices, job listings in health care journals, newspaper classified ads, and private and public employment agencies. In some areas close to schools that offer dietetic technician training programs, the local labor market is oversupplied. In these cases, graduates may have better results if they extend their job search to areas where competition is less intense. ADVANCEMENT Beginning dietetic technicians are usually closely supervised because there is so much to learn about the operations of their new employers. After a time, however, the technicians are often able to take on greater responsibilities and earn higher pay. Often, technicians who have proven their abilities are allowed to perform some of the same functions as entry-level dietitians, such as prescribing diets or diagnosing nutritional problems. With the expanded range of duties, a technician may earn higher pay, while either keeping the same title or officially changing positions. For example, a dietetic technician could be promoted to the position of kitchen manager. Some dietetic technicians return to school on a full- or part-time basis to complete a bachelor’s degree program in a related field such as dietetics, nutrition, food science, or food-service management. To become a dietitian, a year of internship is necessary in addition to the bachelor’s degree. EARNINGS Earnings vary widely depending on the employer; the education, the experience of the dietetic technician, and the nature of his or her responsibilities. Generally, however salaries in this field have been increasing for the past few years, and this trend is expected to continue. According to the U.S. Department of Labor, dietetic technicians had median annual earnings of $21,340 in 2000. Salaries ranged from less than $13,200 to more than $34,170. Salaries may be influenced by the area—clinical or administrative—in which a dietetic technician specializes. Technicians working in clinical nutrition, involving client assessment and counseling, generally earn less than those working in food and nutrition administration, involving the supervision of food service employees and over seeing food production. Fringe benefits will depend on the employer, but they usually include paid vacations and holidays, health insurance plans, and meals during working hours. WORK ENVIRONMENT Dietary departments in health care facilities are generally well lighted, clean, well ventilated, and near the kitchen areas. Kitchens and serving areas, however may be intensely active at peak hours and are often very hot, steamy, and noisy. Most dietetic technicians in food- service administration jobs work 40-hour weeks, in eight-hour shifts, and may be required to work some nights, weekends, or on an irregular schedule, depending on the type of employer. Shifts are usually divided into three eight-hour periods, with each shift responsible for preparing one major meal. Dietetic technicians in food service may be on their feet most of the time. In some cases, there may be intense pressure to work quickly and accurately. At such times, technicians must be able to give full attention to the details of their own job while coordinating the work of other employees. Often, technicians must fill in for or find replacements for workers who don’t show up for their shifts. Dietetic technicians employed in nutrition care are likely to have more regular hours and a smoother work pace. They spend a great deal of time talking with patients and their families. While the majority of patients are pleasant, on occasion the technician may encounter patients who are difficult or frustrating. Those who work for community pro grams may even be required to make visits to their clients’ homes. For someone who enjoys food and helping people, this field can be very satisfying. Sometimes, however, technicians confront failure in the kitchen; the work may seem endless and routine; and it is necessary to face the fact that good nutrition cannot solve all health problems. Nonetheless, many dietetic technicians find that the sense of achievement outweighs such negatives. OUTLOOK Although the demand for dietetic technicians has been uneven for the past several years, the current outlook is good for the near future. The Occupational Outlook Handbook reports that dietetic technicians’ employment should grow faster than the average through 2010. This growth is due in part to the strong emphasis placed on nutrition and health in this country and the fact that more health services will he used in future years. The population is growing, and the percentage of older people, who need the most health services, is increasing even faster. Another reason for the positive outlook for dietetic technicians is that health care organizations now realize the advantages of utilizing them for many jobs. Many of the tasks dietitians used to perform can be done well by dietetic technicians, leaving dietitians to do more specialized work. In addition, dietetic technicians are less expensive to hire and are therefore more cost-efficient for the employer. Job opportunities will most likely be best for those technicians who have received their certification. FOR MORE INFORMATION For information on career development, continuing education, and scholarships, contact: American Dietetic Association 216 West Jackson Boulevard, Suite 800 Chicago, IL 60606-6995 Tel: 312-899-0040 Email: education@eatright.org To learn more about nutrition, visit the United States Department of Agriculture website. Center for Nutrition Policy and Promotion INTERVIEW Victoria E. is the coordinator of and instructor in the dietetic technology program at Norman Community College in Fort Wayne, Indiana. She has worked in the dietetics profession for nearly 30 years in such positions as hospital clinical dietitian, research dietitian, and dietitian and materials management officer in the U.S. Army Reserve. Vicki spoke to us about her career and the dietetics field. Q. How did you first become interested in this field? A. During high school, I began working in a hospital kitchen to earn money for college. I became interested in the field while serving modified diets to patients; I was very fortunate to have a dietitian who served as my mentor and encouraged me to pursue the field as a career. I was given many opportunities on the job to learn the various aspects of hospital dietetics, including working in the kitchen, ordering food, picking up and correcting menus, and even performing some basic patient education. The more I learned, the more excited I became about the field. Q. What are a dietetic technician’s main job responsibilities? A. It varies depending on the setting one works in. A clinical dietetic technician will have contact with patients/residents/clients and other health professionals, especially nurses. That individual will interview clients to determine food preferences, assist in con ducting nutritional screening and assessment to determine the client’s needs for nutritional intervention and education, and then implement and evaluate the effectiveness of the care being provided. Dietetic technicians can also work in food service management, where they are involved with planning menus and over seeing meal service. This involves ordering food, supervising the production and service of meals, maintaining food quality controls and kitchen cleanliness, budgeting, staffing, and training. Dietetic technicians can also work in community settings, including WIC, extension service, senior feeding programs, and child care feeding programs. They are also employed in school food service, food manufacturing industry, health clubs, and weight loss clinics. Q. What have your work environments been like? A. Working in hospitals is very fast-paced! There are deadlines to meet so that menus and food are ready for meal service at the proper time. You are constantly interacting with other health professionals, including nurses, doctors, physical therapists, occupational therapists, and others. You are seeing many patients each day to check their tolerance to their diet and to provide nutritional intervention and education as needed. You will also spend a great deal of time documenting the care you are providing. Q. How has your job changed since entering the dietetics field? A. When I entered the field I wanted to work as part of a health care team in a large teaching hospital. I did so for several years and greatly enjoyed it. I would probably still be doing so today, had I not had the opportunity to teach. Teaching is another area that I greatly enjoy, and that is what I have been doing now for over 25 years. Teaching dietetic technician students still allows me to participate in patient care in the hospital setting while working with my students, so in a way, it is the best of both worlds. Q. What kind of education and training did you pursue for your career? What kinds of things do students learn in your program? A. I pursued an undergraduate major in dietetics and a master in nutritional science. Upon completion of my B.S. degree, I completed a nine-month dietetic internship. As a dietetics major, you will study foods, nutrition, education, human development, chemistry, anatomy, physiology, oral and written communications, computers, sociology, psychology, management, and medical terminology. Q. What is the best way to find a job in this field? A. Networking. Being a member of professional organizations, serving on committees, and volunteering in the community is the best way to make contacts with others in the profession. In dietetics, many jobs are advertised by word of mouth. Q. What would you say are the most important skills and personal qualities for a dietetic technician? A. People skills. The ability to meet and communicate with a variety of people, including health professionals, kitchen staff, patients and clients. One must be comfortable in meeting and working with a variety of people who may have physical and emotional impairments. • It helps to have some “hands-on” knowledge of cooking and some interest in and awareness of the eating habits of various ethnic groups. You must not be afraid to sample foods of different types. • Communication skills, both verbal and written, are very important. You must be comfortable talking one to one with coworkers or clients, and also teaching groups of people in a class setting. • Attention to detail is necessary for documentation, calculations of tube feedings, calorie intakes, etc. You need to be able to include the pertinent information in a succinct and professional manner. • Ability to work under pressure, meet time deadlines, etc. is critical. • Skill in a foreign language is extremely useful. Q. What are the pros and cons of being a dietetic technician? A. Pros: (1) Working in a field where you gain job satisfaction and professional recognition for your efforts; (2) people are very interested in health and wellness today, and they are eager to learn what you have to share about nutrition; (3) diverse opportunities for employment in a variety of settings, including health care, wellness, and industry; (4) opportunity to use “people skills” and teaching skills. Cons: (1) Work can be fast-paced and you need to be able to work quickly but still with accuracy. This may create stress for some people. (2) The field of dietetics is relatively low paying for the amount of training required and the level of responsibility involved. But you are not performing direct patient care, such as in nursing (which for some people is a plus); this does account for the low salaries. On the plus side, however, benefits in health care are often very good. (3) Some health professionals lack awareness of the role of the dietetic technician as a nutrition paraprofessional. Q. What advice would you give to someone who is interested in pursuing this career? A. Get a job in a health care setting. A hospital or nursing home kitchen is an excellent opportunity to learn. It’s hard work and not very glamorous, but it really gives you a feel for the field. As a dietitian, or dietetic technician, you will not necessarily be working in the kitchen, but it is crucial to understand how that end of the operation works so that you can work in collaboration with the kitchen staff in a hospital or nursing home. Next: Electro-neuro-diagnostic Technologists Prev.: Dialysis Technicians |
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