By April ​Purello

One of my favorite aspects of the Sodexo Dietetic Internship is its flexibility, specifically during the community rotation. This allowed me to spend two weeks in a bariatric outpatient clinic, a unique community setting that provided a smooth transition from my clinical rotation. I continued strengthening my medical nutrition therapy skills while simultaneously expanding my education and counseling techniques through one-on-one patient interactions. This experience showed the transformative influence registered dietitians have on long-term patient outcomes.

The bariatric program places a strong emphasis on preoperative nutrition education, requiring patients to demonstrate clear comprehension of essential bariatric guidelines before receiving surgical clearance. Supported by my preceptors through assessments, documentation, and counseling, I delivered education on the four post-op diet stages, protein and fluid targets, micronutrient supplementation, physical activity, dumping syndrome, and key behavior modifications like avoiding straws, carbonated beverages, caffeine, and alcohol. Equally important was exploring patient barriers, such as routines, food preferences, occupational demands, social factors, and lifestyle stressors, and helping patients develop practical strategies to overcome them. Navigating through these requirements showed me how critical it is for dietitians to translate complex clinical rationale into realistic, daily habits for patients facing major lifestyle shifts.

What stood out to me was the continuity of care. The registered dietitians visit patients on day one post-op in the hospital, along with structured follow-ups at 1 week, 1 month, 2 months, 3 months, 6 months, and 1 year. Additionally, the clinic facilitates two monthly support groups for pre- and post-op patients. Sitting in on these sessions was incredibly powerful; seeing post-op patients share their success stories and offer practical encouragement to pre-op candidates illustrated the immense impact of peer support in sustainable behavior change.

I also loved the strong interprofessional collaboration within the clinic. My preceptors actively integrated me into the bariatric clinic team. I had the opportunity to observe patient interactions alongside the advanced practice provider and psychology teams, which reinforced that successful bariatric care extends far beyond basic nutrition guidelines. Seeing how psychological readiness, emotional relationship with food, and medical status intersect gave me a much more holistic perspective on patient assessment.

Being involved in a specialty where dietitians guide patients across their entire surgical trajectory was deeply rewarding. While the registered dietitian's role can often go unrecognized in healthcare, this clinic exhibited the power of high-visibility practice. From determining surgical readiness to leading interprofessional discussions, seeing other specialties actively rely on dietetic expertise proved how crucial it is for registered dietitians to have a visible seat at the table.

By ​Maria Damos

by ​Melissa Zauss

Pursuing my goal of becoming a Registered Dietitian Nutritionist (RDN) has been one of the most rewarding journeys of my professional life. As I continue progressing through the Sodexo Dietetic Internship, I am gaining the experience and competencies needed to complete my credentialing requirements while balancing the demands of a full-time career and family life. The program has provided me with invaluable opportunities for professional growth, allowing me to advance toward my goal of becoming an RDN without putting my career or family responsibilities on hold.

As a food service manager and a mother of three, my schedule is often filled with competing priorities. One of the aspects of the Sodexo Dietetic Internship that I appreciate most is the flexibility and support provided by the program. From the very beginning, my advisor has worked closely with me to strategically schedule my community, food service, and specialty rotations in a way that aligns with my professional responsibilities and family commitments. This personalized approach has allowed me to continue advancing my career without sacrificing the time and energy needed to support my family.

Beyond the flexibility, the internship has provided me with valuable exposure to the many diverse career paths available within the nutrition profession. Each rotation has expanded my understanding of how dietitians can make a meaningful impact in different settings and communities.

One of my most memorable experiences was completing a community rotation at a local food bank. During this rotation, I had the opportunity to speak with community members about food insecurity and the challenges many families face when accessing nutritious foods. These conversations reinforced the importance of community nutrition programs and strengthened my commitment to helping individuals overcome barriers to healthy eating.

I also had the opportunity to apply my food service management skills in a healthcare setting by implementing a retail program at a local healthcare facility. This project allowed me to combine my operational experience with nutrition-focused initiatives. One of the highlights was offering food samples to nursing and hospital staff and receiving overwhelmingly positive feedback about the flavors and quality of the products. Seeing firsthand how thoughtful food offerings can improve customer satisfaction was both rewarding and educational.

Another particularly impactful experience has been working alongside a Functional and Integrative Health Registered Dietitian Nutritionist during my specialty rotation. This mentorship has introduced me to new approaches in nutrition counseling and broadened my perspective on individualized care. I have learned about entrepreneurship within the nutrition field, including the challenges and opportunities of building a private practice. In addition, I have gained valuable insight into counseling clients about genetic predispositions and how personalized nutrition strategies can support long-term health outcomes.

Reflecting on my journey so far, I am incredibly grateful for the opportunities the Sodexo Dietetic Internship has provided. The program has not only helped me progress toward my goal of becoming an RDN but has also allowed me to explore multiple areas of practice, develop new skills, and grow both personally and professionally.
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If you are considering a dietetic internship, especially to those balancing careers and family responsibilities, I can confidently say that the support, flexibility, and diverse learning experiences offered through the Sodexo Dietetic Internship have made this journey both achievable and deeply rewarding. I look forward to carrying these experiences into my future career as a Registered Dietitian Nutritionist and continuing to make a positive impact in the lives of others through nutrition

Nearly seven years ago, I walked away from a decade-long career in corporate media, Nielsen, Univision, the whole fast-paced world of it, to follow something I couldn't ignore any longer. I had spent years caught in a cycle of diet culture, stress eating, and feeling deeply disconnected from my own body. When I finally decided enough was enough, I didn't just want to heal myself. I wanted to help others do the same. That decision led me to NYU's Master's in Clinical Nutrition and Dietetics program and, eventually, to the Sodexo Dietetic Internship, and specifically to a rotation I had been dreaming about long before I set foot in a classroom again.

This past spring, I completed my integrative nutrition rotation with Dr. Harika Pal, and it was everything I hoped for and more.

I first knew Dr. Pal as her patient at Parsley Health. What struck me most was the way she made complexity feel manageable, translating dense clinical information into clear, compassionate, and actionable steps that left patients feeling empowered rather than overwhelmed. That approach was exactly the kind of practitioner I aspired to become. So, when she agreed to be my preceptor, I was beyond excited. This rotation was a big reason I chose the Sodexo internship.

Over five weeks, Dr. Pal and I met in person each week to shadow appointments, discuss clinical concepts, and map out the week's focus areas. I created client education handouts on topics like protein, iron, fiber, mindful eating, breastfeeding nutrition, and building a balanced plate, along with comparison trackers for prenatal vitamins and baby formulas. Every piece had to be clear, visually engaging, and genuinely useful, and Dr. Pal's feedback pushed me to raise the bar each time.

The clinical depth went far beyond handouts. I gained hands-on exposure to functional testing, including the DUTCH hormone test, the Genova stool test, SIBO testing, food sensitivity protocols, heavy metal testing, and genetic testing. We covered PCOS, perimenopause, thyroid health, autoimmune disease, preconception nutrition, mitochondrial health, and more. Dr. Pal has a gift for making interconnected systems feel intuitive; her analogy of hormones working together like a symphony will forever stay with me.

By the end of my rotation, Dr. Pal shared that she was consistently impressed by the quality of my work, my curiosity, and my ability to connect concepts to real-world applications. That meant the world to me. But more than the feedback, I left feeling genuinely prepared and inspired to complete my IFNA training and continue building resources rooted in the integrative, root-cause approach I witnessed firsthand.
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Functional nutrition isn't just a specialty I want to work in; it's the lens through which I want to serve every client.

​During my advanced clinical rotation, I had the opportunity to shadow a speech-language pathologist. The most interesting case was an elderly female who was recovering from RSV and needed a swallow study after failing her bedside swallow evaluation. I was invited to join and observe in the radiology room while the speech-language pathologist prepared the different consistency barium drinks.
 
I’ve watched videos of Modified Barium Swallow Studies, but it was so much more informative and fascinating to watch a swallow study in person. The speech-language pathologist took the time to explain the anatomy and physiology of the soft palate, the pharynx, the epiglottis, and the esophagus and how these structures work together to protect our airway from aspiration when swallowing food. During the swallow study, she made sure to point out on the fluoroscope exactly where the patient was aspirating during the swallow process and where the food was getting caught within the patient’s esophagus, endangering her airway.
 
What made this encounter even more interesting is that the speech-language pathologist initially suspected the patient’s coughing during her bedside swallow evaluation may have been related to residual symptoms of RSV rather than aspiration. However, the imaging showed that the patient was aspirating, which led to a downgrade from a regular diet to an IDDSI-modified diet with thickened liquids. She also explained that because the patient was recovering from RSV, slept poorly the night before, and was elderly, fatigue and weakness may have contributed to her swallowing difficulty. She clarified that in the future the patient could have another swallow study when she is stronger and if she passes, her diet could be upgraded. 
 
This experience helped me better understand the importance of following through with the appropriate imaging tests when bedside findings are unclear. This also underscored the importance of interdisciplinary collaboration to ensure patient safety.

For National Nutrition Month during my clinical rotation, I had the opportunity to participate in a nutrition booth at the hospital that focused on realistic healthy eating habits. We offered samples of a healthier tuna salad sandwich and shared simple nutrition education with hospital staff and visitors.

Our sandwich featured tuna mixed with apples and celery for sweetness and crunch, plus greens and tomato for added nutrients. We also used a blend of low-fat mayo and Greek yogurt as a lighter swap that added extra protein while keeping the flavor enjoyable.

Along with samples, we provided handouts on healthy eating basics, affordable ingredient swaps, and easy ways to make meals more balanced without sacrificing taste.

I enjoyed seeing so many people stop by, ask questions, try our samples and see their pleasant reactions. I especially enjoyed their genuine interest in practical nutrition tips they could use in everyday life and curiosity given the way they eagerly picked up our handouts. Experiences like this remind me that nutrition education does not need to be complicated to make an impact. Helping people find realistic and enjoyable ways to eat well is one of the many reasons I’m excited to become a Registered Dietitian! 

When I started my foodservice rotation, I’ll admit it wasn’t the area of dietetics I was most excited about. Like many dietetic students, I had always been more interested in clinical nutrition. Foodservice felt more operational and less patient-centered, so I wasn’t sure how meaningful the experience would feel. That perspective changed quickly once I had the opportunity to design and lead a nutrition-focused event.

During my rotation, I was asked to create a themed foodservice event that incorporated both nutrition education and a featured menu item. I chose to focus on healthy fats, a topic that many people still misunderstand. Instead of emphasizing fat restriction, I wanted to highlight the benefits of including sources of unsaturated fats in the diet. To bring the concept to life, I built the event around a salmon dish, since salmon is a well-known source of omega-3 fatty acids.

I worked on everything from the menu concept and promotional materials to the nutrition messaging that accompanied the event. I created signage explaining the role of healthy fats in heart health, brain function, and inflammation, and I made sure the information was clear, approachable, and engaging for guests. The goal was to show that nutritious foods can also be flavorful and satisfying.

The response was better than I expected. The salmon dish was very well received, and many guests stopped to ask questions about omega-3s and other sources of healthy fats. Several people commented that they appreciated learning why certain foods are beneficial, not just being told what to eat. Seeing people genuinely engage with the information made the experience feel impactful.
This project helped me realize that foodservice can be a powerful platform for nutrition education. Instead of working one-on-one with patients, foodservice allows dietitians to influence the choices of hundreds of people at once. It also showed me how creativity, menu planning, and nutrition science can work together to promote healthier eating in a practical, accessible way.
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By the end of the rotation, my perspective on foodservice had completely shifted. What I initially viewed as a less interesting part of dietetics turned out to be an opportunity to combine education, innovation, and real-world impact. It reminded me that nutrition can make a difference in many settings—and sometimes in ways I didn’t expect.

Hello everyone! I’m Hannah, and I am in the last few weeks of my clinical rotation. Recently, I was given the opportunity to follow along with the outpatient pediatric dietitians at my hospital and one of my favorite parts of the week was being able to sit in during the Growth and Nutrition Clinic. It’s a clinic targeted toward kids who are 6 years old or younger who are failing to thrive, losing weight, or having very slow weight gain for their age. In this clinic, there is a physician, a dietitian, and a social worker. The physician and dietitian work with the parents to come up with strategies and goals for their growth, and the social worker helps connect the families to any necessary resources.
 
In some cases, especially with picky eaters or food-averse children, they also conduct feeding tests to see how the children interact with food to better understand how to help them. The dietitian of this clinic and I discussed the goals for the children, and how she utilizes the growth chart and feeding tests (if applicable) to come up with strategies. Aside from quantitative goals like calorie and protein needs, she also did a lot with qualitative goals related to the behaviors of the child, the parents, and around eating. For example, I got to see how she discussed the importance of mealtime structure and boundaries around food with a family, offering encouragement and support while giving direction on how to help improve their child’s food intake.
 
It was an amazing experience to see how the interdisciplinary team came together to offer comprehensive and practical strategies to the families, offering support and zero judgment. This experience gave me more insight into the world of pediatrics, as it is so different from working with adults, and it reinforced my knowledge of how important nutrition is for infants and children to reach their full potential. 

​Hello everyone! I am Sahiti Palle from Region 10. I am currently completing the URI coursework along with the Sodexo Dietetic Internship. The simultaneous timing of the coursework and internship has helped me connect theory with real-life clinical practice. I really appreciate how each assignment is carefully planned to align with our rotations.
 
I am currently in my clinical rotation. I have completed the basic rotation and have now started the intermediate level. Every day brings new learning opportunities. I have worked with a wide range of cases, including diabetes, gastrointestinal disorders, renal conditions, oncology patients, and patients with swallowing difficulties.
 
One experience that had a strong impact on my learning was working closely with the speech therapy department. I had the opportunity to observe a Modified Barium Swallow study and was involved in the examination while viewing the test through fluoroscopy. This helped me better understand the physiology of swallowing and identify where swallowing difficulties occur. This experience reinforced the importance of teamwork in providing safe and effective nutrition care.
 
I have also gained valuable experience working with patients requiring enteral nutrition support. One patient in the rehabilitation unit previously had a nasogastric tube placed, but repeatedly pulled it out, increasing the risk of complications. After speech therapy assessed the patient, they recommended him pureed diet, but oral intake remained below 25% for nearly a week. During multidisciplinary rounds, the team reviewed the patient’s intake trends, medical condition, and safety concerns, and it was decided that PEG tube placement would be the most appropriate long-term nutrition support option.
 
I also had the opportunity to observe the PEG tube placement performed by a gastroenterology surgeon. The surgeon explained each step of the procedure and emphasized the importance of proper placement. Observing the procedure helped me connect the medical intervention with our role as dietitians, which included selecting appropriate tube feeding formulas, determining feeding rates, and monitoring tolerance and potential complications. This experience strengthened my understanding of how nutrition interventions directly impact patient care and outcomes.
 
Overall, I am truly enjoying this program. While we learn Medical Nutrition Therapy in theory, applying it in real clinical situations has been extremely valuable. Managing patients over time has shown me that real-life cases are not only more complex than textbook examples, but also require ongoing coordination and adjustment based on the patient’s evolving condition, response to treatment, and overall needs. I am grateful for the strong support from dietitians, preceptors, and the program director. I look forward to moving into the advanced rotation, continuing to grow professionally, and making even a small positive difference in the lives of the patients I work with.

Before orientation, I had my sights set on a completely different specialty rotation until my advisor, Alison, talked to everyone about IFN and her experience being an IFNCP. As someone with an autoimmune disease forever on my own health journey, I changed plans and I’m so glad I did!

IFN looks into systems, biomarkers, and pathways with a focus on the mind, body, spirit, community, and earth
to get to the root of health and nutrition.

In my time as an IFN intern so far, I’ve gotten to work with incredible professionals and I’ve gained knowledge and experience (as well as valuable materials and resources) that will be key in my career.

Reach out to a Sodexo advisor or look under at the Specialty Rotations document in the program information tab on dieteticintern.com for more info!