Before starting my dietetic internship, I was especially intimidated by the clinical rotation. Although I performed well in my undergraduate Medical Nutrition Therapy (MNT) courses, I felt nervous about applying that knowledge in a real-world clinical setting. Leading up to my first day of basic clinical, I reviewed the required materials and understood the content, yet I still struggled with strong feelings of imposter syndrome.

After completing my first day, those feelings quickly changed. On the drive home, I felt excited and more confident in myself. The concepts and skills I learned during my undergraduate program came back naturally, and I realized I was capable of applying my knowledge in practice.

Now, nearly three months into my clinical rotation, I am surprised to find myself strongly considering a career in the clinical setting. Clinical nutrition was not an area I expected to enjoy as much as I do, but I now genuinely look forward to each day at my site. Interacting with patients and collaborating with other healthcare professionals has become the highlight of my experience.

​This rotation has taught me the importance of keeping an open mind, trusting my education, and having confidence in my abilities. 

I’d like to share an experience when I was at an outpatient cancer center. I had an opportunity to engage in a program designed for cancer survivors: “Nutrition in Your Kitchen.” Unlike inpatient clinical settings, this program fostered a relaxed, community-like atmosphere and equipped the patients with knowledge and recipes to boost nutrition at home. In the kitchen, we not only shared eating habits, but also rolled up our sleeves to prepare food and cooked alongside patients. After cooking, we enjoyed the meals together with the patients, just like friends.
 
One of the most memorable moments centered on dietary fiber, a nutrient critical for overall health during recovery. I kicked off the discussion by explaining the differences between soluble and insoluble fiber, sharing examples like whole wheat grains, fruits, and leafy greens. Patients were eager to participate, sharing their own favorite fiber-rich foods and asking questions, but a consistent challenge emerged; while everyone understood the 30+ gram daily fiber target, calculating intake across multiple foods felt daunting.
 
Even though the patients were willing to adhere to the recommendation, all of them shared that checking nutrition labels for every ingredient was time-consuming and confusing, especially for different foods. They mentioned that it was easy to include fruits and vegetables in the meals, but it was not easy to pick high-fiber snacks, so they lacked confidence in knowing if they were reaching their goal.  Recognizing this real, unmet need, I decided to create a targeted resource: a high-fiber snack handout. The handout focused on easy-to-prepare, tasty options—from dried prunes with chickpea hummus to brami lupini beans with garlic and herbs—and clearly labeled each snack’s total fiber content. The goal was to eliminate guesswork, allowing patients to quickly check how each snack contributed to their daily target.
 
I got plenty of positive feedback about this handout. Patients noted it made snack planning simpler and helped them build up confidence in calculating fiber intake. For me, this interactive experience was valuable in that by acknowledging patients' unique struggles they faced, I was able to take a small, targeted step that made a big impact in supporting the cancer survivors’ health journeys.

​Hi! My name is Toni Lee,  and I am a region 12 dietetic intern from Los Angeles, California, currently completing the internship while working toward my master’s degree through the University of Rhode Island. I started this journey in Fall 2025, and balancing graduate coursework with my rotations has definitely been challenging, but still manageable with good organization, dedication, focus, and by taking things one day at a time.

I have completed my foodservice and patient services rotations, and I am now close to finishing my Basic Clinical rotation. Clinical has been my favorite so far because it is where I have had the chance to apply MNT and build confidence in my skills. Shadowing the dietitians at my site has been one of the most valuable parts of this experience. Watching their workflow, clinical reasoning, and communication with patients and the healthcare team has helped me understand how to approach assessments, prioritize care, and stay organized throughout the day.

During this rotation, I have worked with patients managing diabetes, cardiovascular conditions, gastrointestinal issues, and those at risk for malnutrition. Seeing how nutrition connects to each diagnosis has been meaningful, and I am becoming more comfortable understanding patient needs and recognizing when nutrition intervention or follow-up may be helpful. Adjusting to the pace of acute care has supported my growth as well. Communicating with nurses, keeping track of multiple patients, and managing daily tasks have strengthened my time management and overall workflow.

This internship journey has been challenging at times but also incredibly rewarding. I am grateful for the Sodexo team, the community, and my preceptors for their guidance and support. As I move into the next stages of my rotations, I am excited to continue learning and moving forward in my career. 

Hi everyone! My name is Humaira Aktar, and I’m a region 3 dietetic intern currently completing my intermediate clinical rotation at a trauma hospital in the Bronx while pursuing my master’s at NYU.

A few months ago, I remember sitting in orientation in Maryland, feeling nervous and unsure of whether I was truly ready for this journey. But the moment I entered my clinical rotation, everything shifted. My preceptors welcomed me with patience, guidance, and genuine support. They helped me believe in myself and slowly replaced my self-doubt with confidence.
Working in a trauma hospital has been an incredible learning experience. Each patient case is complex, and every day challenges me to think critically and compassionately. My routine includes reviewing charts, gathering nutrition-related information, and preparing questions—but I’ve learned that the most meaningful part of patient care is being present and listening. Patients often share personal stories that remind me that they are more than their diagnoses and tailoring my recommendations to their preferences is essential for successful outcomes.

One of the highlights of this rotation was observing a modified barium swallow. Watching the SLP assess swallowing made me realize how essential the partnership is between RDs and SLPs. We rely on each other to advance diets safely, reduce aspiration risk, and support patients through their recovery. This experience was a powerful reminder that interdisciplinary teamwork improves patient care in ways that we can’t achieve alone.

Although the pre-rotation assignments can be long, they have prepared me so well. They give me the foundation I need to step confidently into each new rotation, and I constantly find myself referring back to them.

I’m excited to continue into my advanced clinical rotation, then move on to foodservice management, community, and specialty rotations. I’m grateful for this journey and can’t wait for what’s ahead. 

Hello everyone! I have just transitioned from Basic Clinical and I am now in my second week of the Intermediate Clinical rotation, and I am eager to keep moving forward! Working hands-on in a hospital setting has been the best way to implement classroom material into patient care. With the help of my preceptor and other Registered Dietitian staff, I have been exposed to a variety of conditions and disease states including but not limited to diabetes, COPD, heart failure and oncology patients. Each patient has been a learning experience that is so rewarding to be a part of their care team and recovery. 

I was recently presented with a case which consisted of an oncology patient who has been admitted for abdominal pain and nausea. This patient was experiencing weight loss secondary to a decreased appetite and food aversion. Upon speaking to this patient and family, I learned that he had lost taste for a majority of foods and was no longer interested in eating as there was no pleasure associated with it. With the help of my preceptor, she introduced me to the topic of zinc supplementation for oncology patients, specifically related to taste. Zinc is an essential mineral that plays a role in taste perception. I was able to discuss this supplement with the doctor and implement this into the patient's treatment. This case was unique in the sense that supplementation with a mineral was a simple way to not only improve the nutrition component of recovery, but also go further to aid in the fight against cancer.  The patient and his family had never had the ability to speak with a Registered Dietitian and thanked my preceptor and I extensively for taking the time to care and focus on the part of his treatment that was often overlooked. 

Experiences such as this case are what make this internship and career rewarding. The field of dietetics is remarkable because it allows us to integrate scientific knowledge with genuine empathy and human connection. As future professionals, we have the opportunity to focus deeply on one critical aspect of the treatment plan. Nutrition, and tailor this care to meet the patient’s specific needs. This focused approach not only enhances the quality of care but also empowers patients to take an active role in their recovery and long-term health. Each case reinforces the importance of curiosity, continuous learning, and collaboration within the healthcare team, all of which contribute to becoming a more effective and compassionate dietitian.

Overall, I am thoroughly enjoying my Sodexo Dietetic Internship. Every day presents itself with a new set of cases and experiences to learn and grow in this field. I look forward to continuing my education and having more meaningful conversations with patients and their families.  

A Guide to Self-nourishment
Finding time and ways to wind down and de-stress during your dietetic internship

Don’t get me wrong, my experience so far has been intellectually stimulating, engaging, fulfilling, and thought-provoking. At the same time, it can be difficult juggling personal life, the internship, working part-time, and finding time for myself. To find balance and ease amongst the hustle and bustle, I have developed my own personal Guide to Self-nourishment. I have broken it down into a list of goals:
1. Listen to an audio book on my drive to and from my rotation site or call a friend or family member and catch up.
2. When I get back from my rotation, go on a run outside and enjoy the sunlight and fresh air.
3. Make plans with friends each week to have something to look forward to without overextending.
4. Bake cookies and share them with my friends, family, or preceptors/coworkers.
5. Go to the farmers market once a week.
6. Sleep is so important.

These are a list of goals that are tailored towards my hobbies and needs, but I think this process can be helpful for everyone and go beyond the internship as a lifelong self-nourishment practice. When you are busy and have many commitments, you have less time to consciously make decisions for self-nourishment and wellness. A living list of goals that are realistic and align with your interests provides a framework to encourage alone time and ensure you are doing things that make you happy. Remember, no one is holding you accountable but yourself.

Hi, I’m Silas Fontenot, and I am a Sodexo dietetic intern. Going from the classroom to the internship was very nerve-wracking. I only recently discovered my passion for nutrition and helping others, so I had a lot of self-doubt and imposter syndrome creeping in. But after attending orientation in September, I felt so much more reassured. I knew I had made the right decision and that I was exactly where I needed to be. Being around the staff and other interns for those four days gave me a huge boost of confidence and the kind of support I know I’ll need to get through the rest of this journey.

I am currently in my second week of my clinical rotation, and I could not be happier about the way things are going.  One of the most encouraging parts of this internship has been the incredible support from the hospital staff. From day one, I was welcomed with open arms and treated like a valued member of the team. The dietitians, nurses, and other healthcare professionals were not only kind and approachable, but genuinely eager to teach. Whether it was walking me through a patient chart, explaining their thoughts on a nutrition intervention, or sharing their own experiences, they made every effort to help me learn and grow.

One moment that truly stuck with me during my clinical rotation so far involved a patient with severe wounds who was struggling to meet his protein needs. As a vegetarian, he found the hospital menu limiting and unappealing, which made it difficult for him to get the nutrition his body desperately needed. I watched as the dietitian I was shadowing took the time to understand his preferences and brought him a selection of vegetarian canned foods that she went out and bought for him.

His demeanor changed drastically when she walked into his room with the bag of food. His face lit up with gratitude, and I could see how deeply he felt cared for—not just as a patient, but as a person. That moment reminded me that nutrition isn’t just about numbers and lab values; it’s about empathy, creativity, and meeting people where they are. It was a powerful lesson in the impact we can have when we listen and respond with compassion.
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Overall, I’m having a great experience with the Sodexo dietetic internship. The variety of rotations, the support from preceptors and staff, and the chance to really grow as a future dietitian have made this journey so worth it. If you’re thinking about applying, I’d definitely recommend it. It’s a challenging program, but you’ll be surrounded by people who want to see you succeed, and that makes all the difference.

​During my foodservice management rotation at a local college, I had the opportunity to work within a dining system that included one main dining hall and two retail locations. This experience gave me a behind-the-scenes look at what it takes to successfully manage large-scale food operations while maintaining quality, safety, and customer satisfaction.
 
From day one, I was a part of the operational and administrative sides of foodservice management. I learned to navigate menu planning, production, and staff scheduling. Collaborating closely with the Sodexo management team allowed me to understand how each decision affects both efficiency and the student dining experience.
 
One of my main projects involved analyzing student dining satisfaction and identifying barriers that affected participation. Through surveys, I learned that many students struggled to fit dining hall visits into their schedules due to class conflicts. To address this, I helped promote and streamline the use of the college’s pre-order meal website, which allows students to order ahead for pickup from the dining hall. After marketing the system through campus signage and digital announcements, we saw a steady increase in online orders and positive feedback from students who appreciated the added flexibility and convenience.
 
I also led a retail marketing project focused on nutrition education. I created two smoothies to teach students about the importance of “eating the rainbow” and getting a variety of nutrients in their diets. I promoted the smoothies through social media, signage, and tabling events. Students responded positively, many saying that they enjoyed trying the smoothies and would like to see smoothies in the dining hall more often.
 
Overall, this experience enhanced my leadership, communication, and analytical skills while learning the operational side of running a foodservice location. Seeing measurable outcomes made this rotation incredibly meaningful and I am incredibly grateful for this opportunity!

​I began my internship this past September and what an interesting couple of weeks it has been! My first rotation was Patient Service Management, and I am currently working on my Food Service Management rotation. It has been an exciting and, at times, nerve-wracking journey—but I’m eager to see what the rest of the year has in store.
 
I joined my hospital at a very busy time of year. During my first week, the hospital hosted their annual employee appreciation barbeque. Walking into my first day, I had no idea that this event was happening, however I quickly realized its importance and the integral role that the foodservice workers of my hospital played in this event. To be completely honest, I was feeling incredibly overwhelmed. I was not confident in my ability to learn the ins and outs of the hospital while also trying to be useful for the barbeque. My preceptor was great during my first week and was sure that I was getting a good overview of the department, the hospital, and the roles that RDs play, while simultaneously helping set up the event. 
 
Despite the initial sense of feeling overwhelmed, I was really grateful for the way that my first week went. I learned a lot and was able to get to know a good majority of the foodservice staff during the barbeque. Reflecting on the first week, I am so grateful for it going the way it did because not only did I get to go through all the patient service objectives, I was able to build connections which allowed me to feel more confident and comfortable in the hospital setting.  
 
While my internship may still be in the early stages, I have learned so much and am so grateful. These past few weeks have sparked a new sense of excitement for the rest of the year and all that has yet to come!

​I have had the opportunity to start my internship in the Food Service rotation. I have previously worked in many different roles in food service within a hospital setting, so I was curious to see what I would be doing differently compared to my previous experience. I believe this was an easier transition into the internship. Since I am more experienced with food service, I was less nervous entering this environment, whereas had I started with clinicals, I would feel less comfortable in this new organization.
 
I started off in the back of house with purchasing, where I learned about inventory and ordering. I am at a very large establishment that receives shipments every day, so there is a large quantity of food and paper products being used every day. I don’t have much experience with inventory and setting pars, so I was able to gain an understanding of how important it is, especially in such a large facility. They have an entire team of people just putting away their food and paper products. I also got the chance to help with floor stock, making sure each floor got all of the products they need to supply their floor.
 
I next moved on to the NICU, which I was pleasantly surprised to see in my rotation. Going into it, I was confused about what I would be doing since I hadn’t started my clinical rotation yet. This is a unique role and isn’t in every hospital. The diet techs refer to it as a luxury role since what they do is often what nurses have to do in other hospitals. They said they were there to help take some of the stress away from one more thing the nurses would have to do. We were mixing the baby formulas or adding fortifiers to expressed breast milk for the babies’ feeding. I had the opportunity to mix a formula for an infant; the mixture was composed of donated breast milk with an addition of a human milk fortifier, which is a high-protein solution that is added to milk. The attached picture is me making the formula.