Aspiring dietetic technicians must complete an associate's of applied science degree, a two-year program from an accredited community college or university to become a dietetic technicians.
These programs must be accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), include the required coursework, and offer 450 hours of supervised practice in environments where food is prepared.
In this training phase, the technician learns how to interview patients to determine nutritional goals, and how to prepare foods that meet a variety of dietary requirements.
Other areas of study include portion control, menu planning, the economic aspects of food preparation and safety protocols for food preparation and storage.
In order to become certified, the dietetic technician must successfully complete a national examination administered by the Commission on Dietetic Registration (CDR), and continuing education will be required to maintain current certification.
The registration exam is broken down as follows:
|Section||% of Exam|
Food Nutrition Sciences
Principles of Food Preparation
Principles of Basic and Normal Nutrition
Nutrition Care for Individuals and Groups
Screening & Assessment
Planning & Intervention
Monitoring & Evaluation
Principles of Education and Training
Assessment & Planning
Implementation & Evaluation
Procurement & Supply Management
Food Production, Distribution, & Service
Sanitation, Safety, and Equipment
Management of Food & Nutrition Services
Finance & Materials
Marketing Products & Services
Management Principles & Functions
Quality Processes & Research