As of Friday
I am officially half way through my dietetic internship. <insert unicorns dancing and candy falling from the sky>
The first 8
weeks of my internship were spent in clinical practice. I first observed how to assess a patient’s
nutritional status and write a nutrition prescription. I spent several weeks assessing and following
up on patients and having the RD’s at the hospital go over and sign my
notes. I also worked with calculating
tube feedings and choosing the correct tube feeding formulas. The final two weeks of my clinical internship
I did staffing relief. That means I took
a floor and was responsible for seeing all patients that needed to be
seen. My work was focused on the PCU,
ICU, and oncology. I have always oddly
liked calculating tube feedings, so the ICU was my favorite.
Hello. I'm sitting at my desk.
internship rotation was Food Service and Management, which I did at the same
hospital. This internship varied from
the first in that it was much less structured.
In clinical you did the same thing every day and in food service there
were many different aspects to tackle.
Here’s a rundown
of some things I did do:
meal rounds discussing food and meals with patient
a process improvement to improve the hospital’s courtesy scores in relation to
the hostesses (the people who serve the patient’s food)
analysis of the current patient menu. I made adjustments and changed some menu
items that resulted in a $36,000 annual savings for the hospital.
the food preferences of patients on a dysphagia 1 diet to see if they preferred
formed or pureed foods. This also included a plate waste study.
temperature logs for the patient food trays to determine the temperature change.
This was related to the number of trays on each cart that’s being
delivered. The hospital wanted to buy
smaller carts to make delivery faster, but they needed the statistical data to
prove it was a worthwhile cost so I was the data collector.
and sold a recipe for fish tacos in the main cafeteria
observed all the other aspects of food service and management from procurement
to ordering to cooking to HACCP to human resources.
Again I like
numbers, so I most enjoyed analyzing the food budget. Nerd
Next week is
our “spring break” and then I start my third rotation in community nutrition.