​Hello everyone! My name is Lily Vinocoor. I am a region 1 dietetic intern living south of Boston, MA. In September, as I began my clinical rotations at Signature Healthcare Brockton Hospital in Brockton, MA, I was anxious to face new challenges and come out of my comfort zone. When I arrived at the hospital, my fears went away when I met my kind and welcoming preceptors who were enthusiastic about helping me succeed. In the final days of staff relief, I am amazed at how time flew by, and the amount of knowledge and confidence I gained as I prepare to be an entry level dietitian. I would love to share my experience and helpful tips I have learned along the way.
 
Conducting patient interviews and providing diet education was intimidating at first. As students, we study nutrition for 4-5 years and have a clear understanding of the relationship between diets and diseases, but I found it difficult at first to explain diets in an easy and simple way to patients who lacked previous nutritional knowledge. I took home the most used diet education handouts at the hospital, practiced speaking them out loud, and made note cards with key points I wanted to make when educating patients. I found these note cards to be extremely helpful to take with me into the patient’s rooms.

Hi, my name is Tamara Alleyne, and I am a region 3 intern located in Queens, NY. So far, I have completed my food service rotation at Société Générale in Manhattan, NY, and I am waiting to complete my last few weeks of clinical due to COVID-19. Dealing with COVID-19 has been both challenging and a learning experience. It has taught me to be patient and never give up. With my clinical site still closed to interns, I felt frustrated and defeated in the beginning, but always remember, when one door closes another opens.

During my food service rotation, I really enjoyed preparing and presenting a Valentine’s Day Heart Health theme meal for the employees. I am proud to say, the heart health information and meal prepared was well received. I made grilled chicken and shrimp tacos, black bean mango salad, Mexican slaw, pico de gallo, Mexican crema and a fun healthy twist on the traditional tres leches. Sodexo Group is launching a global corporate responsibility performance measurement and site improvement tool in April 2021. One of the six topic areas is Nutrition, Health & Wellness. I had the awesome opportunity of working with the team to develop best practices for general managers to use in order to make changes and improve their performance within their facility.

​Hello! My name is Arielle Faria and I am a region 4 intern in Northern New Jersey. I am currently in my clinical rotation at Saint Barnabas Medical Center. Prior to starting rotations, I had always pictured myself in an outpatient setting and never as a clinical dietitian. However, working in this fast-paced environment has truly opened my eyes to the endless knowledge there is to learn within the clinical field of dietetics.
 
Working with different dietitians every two weeks, I quickly came to realize that almost every dietitian has a slightly different approach, and that nutrition in the clinical setting is greatly individualized. I really had to transition from a textbook learner to a realistic and individualized approach, where recommendations and nutrition needs are specific to each patient. I have been able to work with and acquire knowledge in a wide variety of areas including renal transplant, cardiac, oncology, diabetes, pediatrics, and bariatrics. In addition, working in critical care with mostly ventilated patients on tube feedings or TPN allowed me to explore a more complex yet intriguing part of the field.
 
One of my most memorable weeks thus far in my internship has been working in the burn ICU. Nutrition and feeding in the burn ICU are taken as a top priority which isn’t always the case in the clinical setting. The critical role that calories and protein play in the wound healing process of patients with third degree burns has really opened my eyes to a new interest within this population. I was able to work with the burn technicians and nurses and observe their daily process of cleaning and addressing the patient’s wounds and burns, ultimately leaving me with the message to never take my skin or body, for granted!
 
Working in the clinical setting has forced me to exit my comfort zone and push myself toward the growth and success I have always strived for. My piece of advice is to ask as many questions as you can, and to go into each day with a positive outlook and willingness to learn. I am so very grateful for the support of my preceptors and internship directors as I continue on my journey to becoming a dietitian in the midst of a pandemic! 

​Hello! My name is Karina Rico and I am a region 12 intern at Methodist Hospital in Arcadia, California. I am currently in my first week of my advanced clinical rotation. It has been an experience I will never forget because being an intern during the COVID-19 pandemic has been overwhelming, but it has also taught me that staying positive and being flexible is key to being successful. Everyone at the hospital has a lot going on, but the dietitians have stayed calm and supportive towards me, despite all the work they have. At this point, I have worked with all the dietitians on staff and I have learned so much from each one. I am grateful that I can complete my clinical rotation in person and get the experience I need to meet all the required competencies. 
 
In the beginning, I was intimidated by other members of the healthcare team because I was not sure how to effectively communicate with them. I have slowly gained my confidence in communicating and I am able to obtain pertinent information regarding patients. I am also more comfortable making recommendations and communicating them with the nurses. I look forward to having more interaction with the doctors in my upcoming critical care MNT rotation.
 
One of my favorite things to do as an intern is diet education for Spanish speakers. I provide them with nutrition education based on their newly diagnosed disease or one that they have had for years. The most common so far have been diabetic and heart healthy diets. I know it can be intimidating when they have language as a barrier so I find it fulfilling to be the one that can communicate with them and answer any questions that they have.
 
I have so much more to look forward to in the advanced clinical rotation and I’m excited to work with the ICU dietitians during critical care MNT. 

Being and intern during COVID-19 has been a whirlwind! From virtual orientation to online hours and delayed entrance into the hospital, things have been changing every day. The internship has also been flying by! I am almost halfway done and feel like I just started. I am currently in my intermediate clinical rotation and I have learned so much! As students we can learn everything in the books, but to actually put the knowledge to practice has been both exciting and terrifying!

The longer I am in my internship, the more thankful I am for interning for Sodexo. The hospital that I am at is a level II trauma center and also has a level III NICU. I have been able to see interesting and complex patients and I have had an amazing team of dietitians around me to help me learn. I don’t know if that sort of opportunity would be available in other internships. Once I get into my advanced rotation, my preceptor has set up an in-depth meeting with the pharmacists that create our TPN to get a better understanding of how custom TPN formula is made for our patients. I am really looking forward to that opportunity! I have also been able to be in attendance for the interdisciplinary NICU meetings where each area of care discusses the patient. It has been really interesting to see how each of the disciplines care for the babies, and how the dietitian is integrated into that care team. The NICU is a whole new world that I am so excited to learn about! Every day that I am at the hospital I am learning something new and gaining more and more experience.
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There are many opportunities that I am able to take advantage of with this internship. I like the fact that I am able to explore my own interests in the clinical setting and really dive into the things that interest me. This internship is entirely what you make it, and I am making it fit me! 

Hello Everyone! I am Sridevi (Sri) Padmanabhan, a Fall 2020 Region 3 Sodexo dietetic intern at Lenox Hill Hospital(LHH) in New York City. The Sodexo dietetic internship (DI) has been one of the best educational experiences I've been grateful for this year.
 
When I first applied for dietetic internships in February 2020, I could not have anticipated any of the tumultuous changes to our world. COVID-19 had already displaced so many aspects of our daily lives. I was genuinely concerned about the likelihood of an in-person dietetic internship in any city in the US, let alone NYC. However, as summer melded into fall, I was hopeful and profoundly grateful when the in-person dietetic internship became a reality. The endless medical tests and the claustrophobic mask fit test did not deter my enthusiasm.
 
My initial enthusiasm gave way to apprehension about managing the demands of a DI. However, I had the support and guidance of the knowledgeable team of Registered Dietitian (RD) preceptors at LHH. They helped me learn and practice all the nuances of medical nutrition therapy across various patient populations. They were patient and took time to explain multiple disease states and associated nutrition therapy protocols. With their thoughtful investments in my learning, I completed clinical rotations in the ICUs, NICU, and the critical care concentration rotation.

The NICU rotation was by far my favorite! The process of calculating enteral and parenteral feeds for pre-term and newborn infants was made simple due to exceptional coaching from my preceptor and the resources she provided. This experience made me realize that my future success as an RD is made possible in part by the remarkable mentoring provided by the DI preceptors at LHH. It also reinforced the importance of mentoring/preceptorship from future RDs to ensure the RD profession's continued growth.
 
With the clinical rotations done, I am eagerly awaiting the food service rotation at LHH. I have had the opportunity to interact with several food service team members, and I look forward to learning from them in the days ahead.
 
For future/prospective dietetic interns, I would recommend approaching the DI with integrity, intellectual curiosity, flexibility, and a professional work ethic. Internship directors and preceptors genuinely attempt to provide the most appropriate learning environments and experiences. It is up to us interns to learn as much as possible and acquire the knowledge, skills, and contacts to ensure future success.
 
Good Luck to All!

​Hi, my name is Erin McIntyre and I am a region 12 intern based in Los Angeles, CA. I began my internship in early October 2020 at Beverly Hospital in Montebello. I first began with my food service management rotation and then moved onto my clinical rotation. During my food service rotation, I was able to bring some holiday cheer with my marketing project and created a best-selling fall inspired salad with kale, shaved brussels sprouts, grilled chicken, cranberries, sliced almonds and a maple-Dijon dressing. It was fun to provide delicious food to both staff and visitors and increase sales for the department while bringing holiday cheer to the hospital. During this project I also provided education on mindful eating and nutrition-based stress-management.
 
Now, I am currently in the second week of my advanced clinical rotation and about to begin my clinical staff relief rotation which I am very excited about. When I started at the hospital, it felt like I had so much to learn before I would feel confident to perform staff relief, and now I am taking 8 patients per day and learning more and more every day! The RDs at the hospital are so supportive and encouraging, and I am constantly being challenged in all the best ways that support my growth.
 
Dealing with COVID during these times has been challenging but has also given me an opportunity to learn how to deal with more complex patients with multiple comorbidities and stay on top of the scientific research in order to give the best care possible to our patients. Montebello is among the hardest hit communities in LA with COVID, and therefore I feel especially motivated to help make a difference in this community.
 
There have also been opportunities for me to assist in the Wound Care Clinic where I have had the chance to work with patients who have diabetic ulcers and familiarize myself with outpatient care and also in the Women’s Care Clinic where expecting mothers can receive nutrition education. All of these experiences and more have made my internship with Sodexo both rewarding and memorable. Thank you to all of the amazing internship directors, preceptors and staff that make this journey possible. 

Hi everyone, my name is Meredith, and I am a region 9 Sodexo intern. It’s hard to believe that I’m already 3 months into my internship. Wasn’t it only days ago when I was deciding if a dusty rose or a sky blue would appear more professional on my online portfolio? Moments ago when I was debating if my resume would look better with a size 11 or 12 font? Now suddenly I’m here- a white coat wearing, tube feed calculating, dietetic intern. But then again, it’s hard to believe that it’s only been three months- only three months and I’ve already learned so much about the field of dietetics and about myself as a future practitioner. It is so exciting to think about all of the experiences I’ve been fortunate to have in such a short amount of time, and even more exciting to think what lies ahead in the coming months. Although there are a lot of things that I’ve learned thus far as a Sodexo dietetic intern, there are some key lessons that stand out among the rest- here are a few of them:
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1. Say yes to everything. On my very first day of food service, I was approached by a manager who asked if I wanted to come to work three hours earlier the following morning to help prepare lunch. What I thought would be a simple lunch turned into the busiest event of my internship. I helped prepare vats of homemade salsa, cases of fresh enchiladas. I learned how to manage customers in the front of the house and prep for the masses in the back of the house. It was a daunting experience in the moment, but I learned so much about food service on that day. Saying yes can be scary, but it generates opportunity and development 

2. Don’t be afraid to make mistakes. A few weeks back I received a consult for a diabetes and renal diet education. My patient asked for lunch ideas and I ever so confidently said “a peanut butter and banana sandwich!” I was satisfied with my rapid response, until she said, “but don’t all of those things have potassium and phosphorus?”. My face turned as red as a tomato (which is high in potassium by the way). But guess what? That experience prompted me to go home and learn all about CKD MNT. What began as a mistake turned into a deeper understanding of a complex disease. Mistakes foster growth and should be encouraged rather than feared.

3. Believe in yourself. Be confident in your skills and knowledge but recognize that there is still a lot to learn. I sometimes question my judgement and I often have to remind myself to be confident. I feel my anxieties rise every time I advocate for a diet change or recommend a new tube feeding regimen, but then I remind myself that I am capable. As Sodexo dietetic interns, we are all capable. I also remind myself that I have a Sodexo support system holding me up whenever I need some extra help. My preceptors and my internship director answer my 10,000 questions when my knowledge falls short. They help build my confidence by teaching me the skills I need to be a successful future dietitian, and for that I am forever grateful.
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I hope to carry these lessons with me through the remainder of my internship and my career that follows. I also hope to add to this list as I progress through my rotations. It’s been an incredible three months, and I look forward to see what the next few have in store.