Dietary Technicians
Food Preparation & ServiceAI exposure
- Data source: BLSPublished: 2026-08
High· relative
LowFour relative bandsVery highGroup-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
- Data source: AnthropicPublished: 2026-03
0.245
0.000Range of values carried here0.745Scale, basis and source
- Data source: ILOPublished: 2025
0.30
0.09Range of values carried here0.70Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
ISCO-08 unit group — every occupation sharing the code gets this value
Computed by this site, not published by the ILO: of the 1,012 occupations this site links to the ILO dataset, 67% score at or above this value.
What kind of figure this source publishes
The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.
Task-level exposure
Exposed tasks only| Task | Claude.aiRaw / share % |
|---|---|
Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.29-2051 | 0.037570.2 |
Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.29-2051 | 0.006311.7 |
Analyze menus or recipes, standardize recipes, or test new products.29-2051 | 0.006011.2 |
Provide dietitians with assistance researching food, nutrition, or food service systems.29-2051 | 0.00366.8 |
| Not observed on any surface — 8 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Observe patient food intake and report progress and dietary problems to dietician. | —0 |
Prepare a major meal, following recipes and determining group food quantities. | —0 |
Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning. | —0 |
Determine food and beverage costs and assist in implementing cost control procedures. | —0 |
Develop job specifications, job descriptions, or work schedules. | —0 |
Select, schedule, or conduct orientation or in-service education programs. | —0 |
Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment. | —0 |
Refer patients to other relevant services to provide continuity of care. | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Prepare a major meal, following recipes and determining group food quantities.O*NET Task ID 4165 | 1.0 |
Develop job specifications, job descriptions, or work schedules.O*NET Task ID 4171 | 1.0 |
Analyze menus or recipes, standardize recipes, or test new products.O*NET Task ID 4166 | 0.5 |
Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.O*NET Task ID 4167 | 0.5 |
Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.O*NET Task ID 4169 | 0.5 |
Determine food and beverage costs and assist in implementing cost control procedures.O*NET Task ID 4170 | 0.5 |
Select, schedule, or conduct orientation or in-service education programs.O*NET Task ID 4172 | 0.5 |
Provide dietitians with assistance researching food, nutrition, or food service systems.O*NET Task ID 4173 | 0.5 |
Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment.O*NET Task ID 4174 | 0.5 |
Refer patients to other relevant services to provide continuity of care.O*NET Task ID 4175 | 0.5 |
Attend interdisciplinary meetings with other health care professionals to discuss patient care.O*NET Task ID 23923 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page