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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.

Median salary (BLS)

$37,640

10th–90th percentile (BLS)

$30k – $54k

Job outlook

+3% (about average)

AI exposure

Early-career check: graduates of the matching programs below typically earn $93,000 ten years after starting college — an early-career figure, vs. the all-experience BLS median above. Source: U.S. Dept. of Education College Scorecard.

Plan a path to Dietetic Technicians

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Education

Typical entry: Associate degree

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How to qualify

EstimateLicense required

Cost to qualify

$8,200–$23,000

Time to qualify

2.2 yr

Renewal

$75/yr

  1. 1

    Associate degree (community college)

    Degree

    Two years at in-district rates — average published tuition & fees ≈ $4,050/yr, plus ~$1,200/yr books & supplies.

    $8,000–$22,000 · 2 years source

  2. 2

    National & state licensure

    License

    A national board/registry exam plus a state license application (the NCLEX pattern). Exact exam and fees depend on the role and state.

    $200–$1,000 · 2 months · varies by state · renews every 2 yr source

Estimated typical U.S. route for "Dietetic Technicians" — built from BLS education requirements and College Board 2024–25 average published prices (public, in-state tuition + fees + books). Not yet verified against a specific state's licensing rules — confirm with your state licensing board or program.

Typical progression

  1. Junior Dietetic Technicians

    Entry / Junior

    $29,720

    ~2 yrs to advance

  2. Dietetic Technicians

    Established

    $37,640

    ~3 yrs to advance

  3. Senior Dietetic Technicians

    Senior

    $45,830

Key skills

A typical day

  • •Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.
  • •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.
  • •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.

Fields of study

Any field

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Reputation-based selection; stats shown are outcome data per school.