Dietetic Technician

To observe, evaluate patient food intake and report progress and dietary problems to dietician. Analyzes menus and evaluates dietary histories of individuals to plan nutritional programs. Provide directions to individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines. Supervise the food production and service, or assists dietitians and nutritionists in food service supervision and planning. To selects, schedules, and conducts orientation and in-service education programs. To provide assistance to dietitians in researching food, nutrition, food service systems, determining food beverage costs and in implementing cost control procedures.

Courses for the selected profession

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