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Occupational Employment Statistics


DETAILED OCCUPATION DATA

29-2051 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.

Geography Click link for Career Profile EmploymentEmp SE*Percentiles
Mean10th25thMedian75th90th
Seven County Mpls-St Paul, MN 17030$20.30/hr$17.80/hr$17.80/hr$19.07/hr$22.62/hr$25.58/hr


IndustryOES Employment (Statewide)OES Median Wage (Statewide)
Education and Health Services170$19.07/hr
Public AdministrationN/A$24.46/hr
 
Geography Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Southwest Minnesota N/AN/AN/A
Duluth MN-WI MSA N/AN/AN/A
Fargo ND-MN MSA N/AN/AN/A
Grand Forks ND-MN MSA N/AN/AN/A
La Crosse WI-MN MSA N/AN/AN/A
Mankato-North Mankato MN MSA N/AN/AN/A
Rochester MN MSA N/AN/AN/A
Southeast Balance of State N/AN/AN/A
Central Minnesota N/AN/AN/A
Northeast Minnesota N/AN/AN/A
Northwest Minnesota N/A$21.50/hrN/A
Southeast Minnesota N/AN/AN/A
Northwest Balance of State 10$21.50/hrN/A
Seven County Mpls-St Paul, MN 170$19.07/hr8.5%
Minneapolis-St Paul-Bloomington MN-WI MSA 180$19.07/hrN/A
Minnesota 190$19.55/hr7.4%


Occupations Click link for details EmploymentMedian WageProjections
% Change 2020-2030
Cooks, Institution and Cafeteria 7,860$18.99/hr7.5%
Bartenders 18,770$13.07/hr27.2%
Cooks, Restaurant 25,720$18.19/hr45.9%


  • Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
  • Observe patient food intake and report progress and dietary problems to dietician.
  • Prepare a major meal, following recipes and determining group food quantities.
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
  • Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
  • Prepare a major meal, following recipes and determining group food quantities.
  • Refer patients to other relevant services to provide continuity of care.
  • Provide dietitians with assistance researching food, nutrition, or food service systems.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.