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Dietitian assistant vs diet technician registered

The differences between dietitian assistants and diet technician registereds can be seen in a few details. Each job has different responsibilities and duties. It typically takes 1-2 years to become both a dietitian assistant and a diet technician registered. Additionally, a diet technician registered has an average salary of $42,182, which is higher than the $32,409 average annual salary of a dietitian assistant.

The top three skills for a dietitian assistant include patients, patient care and food service. The most important skills for a diet technician registered are nutrition support, food safety, and nutritional risk.

Dietitian assistant vs diet technician registered overview

Dietitian AssistantDiet Technician Registered
Yearly salary$32,409$42,182
Hourly rate$15.58$20.28
Growth rate-20%
Number of jobs6,6728,929
Job satisfaction-3
Most common degreeBachelor's Degree, 60%Bachelor's Degree, 49%
Average age4141
Years of experience22

Dietitian assistant vs diet technician registered salary

Dietitian assistants and diet technician registereds have different pay scales, as shown below.

Dietitian AssistantDiet Technician Registered
Average salary$32,409$42,182
Salary rangeBetween $25,000 And $41,000Between $28,000 And $61,000
Highest paying City--
Highest paying state--
Best paying company--
Best paying industry--

Differences between dietitian assistant and diet technician registered education

There are a few differences between a dietitian assistant and a diet technician registered in terms of educational background:

Dietitian AssistantDiet Technician Registered
Most common degreeBachelor's Degree, 60%Bachelor's Degree, 49%
Most common majorDieteticsDietetics
Most common college--

Dietitian assistant vs diet technician registered demographics

Here are the differences between dietitian assistants' and diet technician registereds' demographics:

Dietitian AssistantDiet Technician Registered
Average age4141
Gender ratioMale, 17.6% Female, 82.4%Male, 8.5% Female, 91.5%
Race ratioBlack or African American, 14.5% Unknown, 4.7% Hispanic or Latino, 12.3% Asian, 5.8% White, 62.1% American Indian and Alaska Native, 0.6%Black or African American, 14.5% Unknown, 4.7% Hispanic or Latino, 12.3% Asian, 5.8% White, 62.1% American Indian and Alaska Native, 0.6%
LGBT Percentage6%6%

Differences between dietitian assistant and diet technician registered duties and responsibilities

Dietitian assistant example responsibilities.

  • Obtain food histories, likes / dislikes, food aversions / allergies, cultural / religious observances.
  • Perform data entry, inputting patient's diets and allergies into database, includes modifying daily dietary selections.
  • Evaluate patients' diets through one-on-one discussions regarding individual dietary preferences and desire health outcomes.
  • Assist the nutrition in identifying and encouraging the residents to maintain specific dietary needs/restrictions for residents at an inpatient rehabilitation facility.
  • Store groceries using the first in first out method.

Diet technician registered example responsibilities.

  • Rabbit induction and anesthesia including intubation, chest tube placement and caroid artery cannulation in canine, swine and sheep.
  • Schedule appointments, admit, discharge & triage according to client, patient and facility needs through phone and in-person contact.
  • Maintain poise and compassion during difficult client/patient situations.
  • Gain experience relevant to serology, urology, radiology and dentistry.
  • Execute duties involving anesthesia, radiology, in-house laboratory testing and sterilization.
  • Perform all laboratory tests, routine venipuncture, are utilized as surgery anesthesiologist, and maintain clinic inventory control.
  • Show more

Dietitian assistant vs diet technician registered skills

Common dietitian assistant skills
  • Patients, 37%
  • Patient Care, 11%
  • Food Service, 10%
  • RD, 7%
  • Culinary, 6%
  • Nutrition Education, 4%
Common diet technician registered skills
  • Nutrition Support, 41%
  • Food Safety, 15%
  • Nutritional Risk, 14%
  • Nutrition Assessments, 11%
  • Allergies, 7%
  • Weight Loss, 3%

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