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Nutrition / Dietetic Assistant

94

Statewide
Job Postings
283rd

Out of 439
Jobs In-Demand
320

Currently Employed
in Indiana
$11.24 - $17.73

Avg. Hourly Wage
Indiana
$10.18 - $17.02

Avg. Hourly Wage
USA
map Region 1 Region 2 Region 3 Region 4 Region 5 Region 12 Region 6 Region 7 Region 8 Region 9 Region 10 Region 11

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Nutrition / Dietetic Assistant - Indiana Regions Overview:

The graph above shows that there were 94 job postings for the occupation of Nutrition / Dietetic Assistant in Indiana during 2013 and 2014. The vertical bar chart shows which regions had the most demand for Nutrition / Dietetic Assistant. These numbers represent current demand as advertised in online job postings and do not necessarily indicate projected job growth in the future. Nevertheless, these numbers are a valid barometer for gauging recent job demand statewide and regionally in Indiana.

What Nutrition / Dietetic Assistant Do:

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.

Common Job Activities:

  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.
  • Observe patient food intake and report progress and dietary problems to dietician.
  • Prepare a major meal, following recipes and determining group food quantities.
  • Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
  • Determine food and beverage costs and assist in implementing cost control procedures.
  • Develop job specifications, job descriptions, or work schedules.
  • Analyze menus or recipes, standardize recipes, or test new products.
  • Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.
  • Refer patients to other relevant services to provide continuity of care.
  • Select, schedule, or conduct orientation or in-service education programs.
  • Provide dietitians with assistance researching food, nutrition, or food service systems.

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