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Under the direction of an Assistant Director of Dietetics, the Dietetic Technician will be responsible for assisting Clinical Dietitians in the development and implementation of nutritional care plans for the client population in the developmental centers/State hospitals; monitoring clients' tolerance and acceptance of the diet; developing and presenting training programs for food service staff; and to do other related work.
Assists the Clinical Dietitian in obtaining and utilizing diet history information in planning nutritional care; calculates nutrient intake and diet patterns through personal observation of clients; assists in the identification of nutritional care needs and records response to nutritional treatment; may represent the Clinical Dietitian at interdisciplinary team conferences and presents nutritional care plans to the health team; monitors therapeutic diets for conformance to quality standards and dietary prescription; assists in the development and presentation of training programs; assists in development of procedures which conform to established policies; gathers data for use in evaluating food service systems.
Registered with the Commission on Dietetic Technician Registration of the American Dietetic Association.
Education: Completion of an American Dietetic Association approved two-year Dietetic Technician Program, with emphasis in nutritional care or food service management. and
Experience: Six months of continuous experience in the practice of dietetics in a health care setting. (Baccalaureate degree from an accredited college or university or equivalent degree approved by the California Superintendent of Public Instruction under the provisions of the California Education Code Section 94310 which meets the academic requirements as approved by the American Dietetic Association may be substituted for the required experience.) (Applicants who have completed one year of the required education will be admitted to the examination, but must complete the education and experience requirements in full before they will be considered eligible for appointment.)
Knowledge of: Principles, practices and theories of nutrition and dietetics; methods of planning, preparing and serving food to a large number of persons; special dietary requirement of mentally or developmentally disabled persons, and other client groups.
Ability to: Apply the principles and practices of nutrition and dietetics; communicate nutritional data to the health care team and food service employees; keep records and prepare reports; analyze situations accurately and adopt an effective course of action.
Sympathetic understanding of and willingness to work with the client population of a State institution; personal cleanliness; good sense of smell and taste; freedom from communicable disease.