Techniciens en Dietetique
Préparation Alimentaire et ServiceExposition à l'IA
- Source des données: BLSPublié: 2026-08
Élevée· relative
FaibleQuatre bandes relativesTrès élevéeValeur par groupe professionnel
Échelle, base et source
Quatre bandes relatives (Faible / Modérée / Élevée / Très élevée)
831 métiers détaillés du tableau des projections d'emploi du BLS. La valeur est attribuée par code de la National Employment Matrix (NEM), si bien que les métiers partageant un code NEM reçoivent la même bande
- Source des données: AnthropicPublié: 2026-03
0.245
0.000Étendue des valeurs présentées ici0.745Échelle, base et source
- Source des données: ILOPublié: 2025
0.30
0.09Étendue des valeurs présentées ici0.70Valeur par groupe professionnel
Échelle, base et source
Indice d'exposition à l'IA générative, 0–1 tel que publié
Groupe de base CITP-08 — tous les métiers partageant le code reçoivent cette valeur
Calculé par ce site, non publié par l'OIT : sur les 1 012 professions que ce site relie au jeu de données de l'OIT, 67% atteignent ou dépassent cette valeur.
Quelle est la nature de la valeur publiée par cette source
La catégorie BLS est un rang relatif et non un niveau absolu, et ce n'est pas une mesure de première main : elle regroupe en quatre bandes les rangs centiles du métier dans plusieurs études publiées. Ce n'est ni une prévision d'emploi ou de salaire, ni une probabilité d'adoption, et elle ne distingue pas automatisation et augmentation.
Task-level exposure
Tâches exposées uniquement| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Develop job specifications, job descriptions, or work schedules.29-2051 | 0.010050.0 | 0.00000.0 |
Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs.29-2051 | 0.010050.0 | 0.00000.0 |
Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician.29-2051 | 0.00000.0 | —0 |
| Not observed on any surface — 10 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. | ||
Prepare a major meal, following recipes and determining group food quantities. | —0 | —0 |
Analyze menus or recipes, standardize recipes, or test new products. | —0 | —0 |
Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning. | —0 | —0 |
Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines. | —0 | —0 |
Select, schedule, or conduct orientation or in-service education programs. | —0 | —0 |
Provide dietitians with assistance researching food, nutrition, or food service systems. | —0 | —0 |
Attend interdisciplinary meetings with other health care professionals to discuss patient care. | —0 | —0 |
Determine food and beverage costs and assist in implementing cost control procedures. | —0 | —0 |
Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment. | —0 | —0 |
Refer patients to other relevant services to provide continuity of care. | —0 | —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