Sodexo Dietetic Internship Experiences
Clinical Nutrition
My clinical nutrition rotation was completed at Good Samaritan Hospital in Baltimore,
MD. This included my Basic, Intermediate, and Advanced Clinical, as well as my Critical
Care Concentration. At FutureCare, I also finished my long-term care rotation.
Throughout my basic, intermediate, and advanced clinical rotations, I focused on providing nutrition education, counseling, and meal planning to patients in order to support their health and recovery. Many patients were educated on the importance of a diabetic, CHF, and renal diet. I was able to participate in National Nutrition Month during my advanced rotation. I worked together with the chef and managers to plan a cooking demonstration that included nutrition advice. During this cooking demonstration, I created flyers, a game, and answered any nutrition-related questions.
I worked in the intensive care unit for my concentration. I had the opportunity to work with critically ill patients who needed specialized nutrition support such as enteral or parenteral nutrition. I also got to work in the NICU, where I took part in rounds and created the proper formula for the babies.
During my long-term care rotation, I focused on older adults or people with chronic medical conditions who need nutrition support on a regular basis.
Overall, my experience in these different settings has provided me with a broad perspective on the role of nutrition in patient care and the importance of individualized patient care.
Community
During my community rotation, I worked at a local food bank, a dialysis center, and an eating disorder facility, gaining significant experience in a variety of settings.
I learned about the necessity of nutritious food access for vulnerable communities at the food bank. I also prepared the warehouse for inspection, scheduled weekly food orders, and packaged and distributed food boxes for those in need. This taught me about the difficulties of food distribution and the significance of food safety.
I also designed a nutrition presentation for several age groups. During my preschool presentation, I taught 3-5-year-olds the benefits of consuming a range of colors. We colored nutrition color sheets, played a game, and created colorful fruit kabobs.
I worked at a dialysis center with patients who had kidney disease and needed specialist nutrition therapy. I assisted patients in managing their diets in order to lower their risk of problems and improve their quality of life.
I worked in an eating disorder institution with patients who had unique nutritional
demands due to their disorder. I gave nutrition counseling, attended weekly therapy lunches and groups to aid in their recovery.
Overall, your experiences in these many settings are likely to have provided me with a well-rounded view on the role of nutrition in community health and the need of tailored care for patients with varying nutritional needs.
Food Service
During my food service rotation and acquired significant experience in the practical application of nutrition knowledge and food service management.
I prepared in-services on the importance of labeling items before storing them, the renal diet and substitutes, and how to thicken liquids for dysphagic patients. This contributed to better patient care by ensuring that food was properly labeled and prepared in accordance with specific dietary preferences. In addition, I delivered patient trays and performed patient rounds, during which I inquired about patients' satisfaction and meal quality. I also ensured that the kitchen followed HACCP guidelines, and logging temperatures taught me about food safety protocols and the importance of proper food handling techniques in preventing foodborne illnesses. I also worked as a cashier and learned about billing, which gave me an understanding of how food service businesses are run.
During my food service rotation, I became friends with every member of the kitchen crew, which created a great work environment and allowed me to learn from the experiences of others in the food service sector.
Overall, my food service rotation experience provided me with a broad perspective on the function of nutrition and food service in hospital settings, as well as the necessity of teamwork, communication, and attention to detail in providing exceptional patient care.