My name is Lily Feldman and I am a region 4 intern based in New Jersey. I started my rotations in the clinical setting in February. In clinical, I was able to learn through immersion, think quickly on my feet, and trust my dietetic knowledge with the help of my preceptors. I am extremely lucky to be placed in a trauma hospital. I get to assess and monitor patients with complex diagnoses while being involved in a rapid-paced interdisciplinary team. Unfortunately, the coronavirus put a hold on all internship experiences at my hospital in mid-March. Fortunately, within days of the stay at home order, Sodexo formulated a plethora of assignments, case studies, and webinars so I could stay on track!
 
Working from home has allowed me to complete my community, long term care, and some concentration hours virtually. I was able to think outside the box to get impactful experiences by blending the internship needs as well as the needs of my community. I first reached out to friends and family that work within the education system to see if I could weave nutrition into their curriculum. From the comfort of my makeshift “office,” I created a nutrition experiment video for grades 3-5. These videos made their way to three different elementary schools’ remote learning websites. From doing this video, I received a great following and was asked to do more! Currently, over Zoom, I discuss nutrition by doing experiments and cooking demonstrations to an intellectual disabled fifth grade class. Both experiences I would have never received if it wasn’t for the pandemic. Even though this time has not been ideal it has tested my adaptability and opened different doors that led to amazing opportunities; however, I truly miss the hustle-and-bustle of the hospital setting and cannot wait to get back!

​Hello! My name is Anna, I am a region 10 dietetic intern, working in Little Rock, AR. Prior to the internship, I worked to increase food security and nutrition education in rural communities through the WIC organization. I hold a bachelor’s degree in Nutrition and Dietetics and Food Studies from Syracuse University. I am passionate about approaching food and nutrition through an interdisciplinary lens and the ways we can foster autonomy and food sovereignty within food systems.
 
Interning during the COVID-19 public health emergency has been a unique experience. Sodexo has provided excellent resources and opportunities for virtual learning during this difficult time. Due to changes, I am able to work with the Sodexo Stop Hunger Foundation for my community rotation. I am currently developing a how-to guide for virtual fundraising during national Hunger Action Month. I am so appreciative to have the opportunity to work with a non-profit aimed at alleviating hunger and food insecurity across the United States. I have had the chance to speak with and build relationships with Sodexo managers across the country to gather information on fundraising.
 
Furthermore, I have had the opportunity to attend webinars and conferences with dietitians and experts in food politics during this unprecedented time. The last few months have afforded me an opportunity to delve into the many online resources available to dietitians. I am extremely grateful to my directors and fellow interns for always making me feel a part of the Sodexo community. 

Hi! My name is Taylor Wilson and I am a dietetic intern in Region 4. All of my rotations have been located in the Philadelphia and surrounding New Jersey regions. I cannot believe I am approaching the finish line of the internship! The months really do fly by as the directors said it would at orientation.
 
I was drawn to the Sodexo internship for many reasons. One being that I could pick a concentration based on my specific career interests. I chose the leadership concentration with a focus on sports nutrition. In my master’s program at Drexel University, I had the unique opportunity to intern for my professor who is the registered dietitian of the Philadelphia Flyers. During my sports nutrition rotation in January, I was able to assist her during the Flyers regular season. I prepared pre workout hydration and post workout protein shakes for the players as well as participating in day to day player education and staff meetings. Additionally, I selected items for their fueling station and coordinated the fueling station operations for the season. It was a priceless experience to say the least!
 
Dietetics was a career switch for me, I went into the internship thinking that my business degree would go to waste. I was very interested in incorporating my business background in accounting with my masters in dietetics. The leadership concentration was the perfect educational experience I needed to help me formulate objectives that combined the two disciplines of accounting and nutrition into a future, well-rounded career. I have learned through the guidance of my preceptors and the leadership concentration that a career in dietetics is what YOU want to make of it. Every past experience you have helps you develop into a well-rounded professional. As the health and wellness field grows, there are more and more opportunities to accomplish great things with your unique skill set.

​If I can give advice to new interns, I would stress the importance of taking advantage of any and all opportunities. Many dietetic professionals are eager to help students learn and gain experience. The internship directors are so supportive in assisting you with finding resources to pursue your specific interests. I would outline all of the goals you want to accomplish in each of the rotations of your internship. That way you get the most out of all of the unique opportunities you partake in as a student. The dietetic internship is a once in a lifetime opportunity to pursue many avenues to find your passion. Be confident and get after it- you will do great trust me!

During my clinical rotation I was able to observe, practice, and assist many different types of conditions and groups of people. I was able to learn and observe a CRRT and ECMO machine. I was present for an MBS evaluation, observed a therapeutic hypothermia treatment, and shadowed a wound technician. Thank you to an amazing RDN that taught me to pronounce and learn Trendelenburg position!
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Something that impacted me the most was to be able to be the voice of many patients and family members. There is a huge Hispanic/Latino community in the hospitals, with people who are unable to communicate their concerns and questions because of the language barrier. I became an important part of the team by making the connection with the patients and interdisciplinary team members. I cannot wait to embark my journey as an RDN and devote my time to continue educating, assisting, and being the voice of those in need—especially during these stressful and uncertain times.
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​My name is Eileen Kugler and I am a reaching out to you from Region 12 out here in California. I am very excited to share that I recently finished up my clinical rotation at a local hospital in San Jose! While many interns had their rotations cut short due to the coronavirus pandemic, my Clinical Nutrition Manager encouraged me to stay and finish out the rotation. I could not be happier or more thankful for being provided this opportunity!
 
Following the pandemic through the eyes of a healthcare employee was very enlightening and showed me how important the interdisciplinary team truly is for patient care. During the last few weeks of my rotation I was given the opportunity to assess multiple patients with COVID-19. Many of the patients required enteral and/or parental nutrition and the nutrition team was always there, ready to provide recommendations. Following the progress of the virus and the patient’s recovery was an experience that I will remember and continue to value throughout my future career as a dietitian. 

At the start of the internship, I was extremely nervous for the clinical rotation. My interest has always been in community and I made sure that all of my experiences reflected that. As my clinical rotation drew closer, I reached out to the dietitian at a local long-term care facility with the hope of completing the LTC rotation. Not only did I complete the rotation, but I left with a wealth of knowledge that made me more confident to take on my clinical rotation. By the end of my basic clinical rotation I felt confident assessing patients on my own and my initial nerves about the rotation had vanished. By the end of my time at the hospital, it’s safe to say I was starting to love clinical nutrition.
 
Since finishing up my clinical rotation, I have begun exploring the many opportunities Sodexo has provided for us to complete the internship remotely while the country is still in the process of reopening. The ability to continue the internship during the pandemic demonstrates the flexibility Sodexo has to offer as a distance internship. This flexibility is what initially drew me to the internship, and I will be testing it to its fullest as my husband and I move to across the country in the next few weeks.
 
I am very proud to be able to call myself a Sodexo dietetic intern and can’t wait to see what opportunities it brings me in my new home! 

​My name is Ellen O’Malley and I am a region 9 intern based out of a Northwest suburb of Chicago, IL. Prior to the coronavirus outbreak, I had the opportunity to complete foodservice, my wellness concentration, basic clinical, and patient services. However, I wasn’t able to finish clinical in person (yet) or my LTC rotation. I’m happy to say that I am currently completing online hours for clinical, community, and LTC.
 
I completed my foodservice rotation at Nicor Gas in Naperville, IL. My preceptor was truly passionate and provided me with some amazing opportunities to visit other accounts. I was lucky enough to stay to complete my wellness concentration at the same location. Throughout my foodservice rotation, my preceptor, Keith, and I had been discussing potential ideas for my wellness rotation. This made the transition to wellness super easy since Keith and I prepped for it and I was very familiar with the population at Nicor. My favorite project at Nicor was when we brought in a chef from the Federal Reserve and hosted a “cra-z grains” station at the café. We incorporated healthy grains into a salad bowl with a choice of protein. It was a huge success and an incredible event, allowing me to see the potential of creativity in the workplace!
 
I was somewhat apprehensive prior to starting clinical. However, my experience at St. Bernard Hospital was transformative for me. My preceptor is a dedicated leader and it was amazing to learn under her. I had gained so much knowledge in the first few weeks there alone that I’m anxiously looking forward to finishing out my clinical rotations there soon.
 
I’m extremely grateful to have amazing preceptors who have become mentors to me. Their support and lessons are something I’m extremely grateful for and are something that I will truly never forget. During this pandemic, Sodexo has provided me with everything I need to succeed in this internship from a remote location while putting safety first. The directors have supported us in every way possible and have done an outstanding job making sure the interns feel both safe and comfortable during such an uncertain time.
 
My advice to future interns would be to say yes to as many opportunities as you can. You will grow so much that way and have the chance to experience extraordinary things that you might not have experienced had you said no!

Hi, my name is Renee Walker and I am an intern from region 11. As I approach the end of my dietetic internship and look back on my journey these past several months, I am so thankful for all the amazing experiences I’ve had. One of the best things about the Sodexo internship has been the wide variety of opportunities I have had and all the great people I have met and worked with along the way. I started my internship in food service management and helped provide meals for over 1,200 pre-K through 12th grade students each day at Colorado Academy. I was fortunate to have the opportunity to teach nutrition education for all the 1st and 3rd grade classes during my time there.
           
My community nutrition rotations became some of my most valuable and memorable experiences. I provided nutrition counseling to adults and children with eating disorders and mental illness, provided outpatient diabetes education, and helped with nutrition counseling for oncology patients at two outpatient clinics. My most rewarding experience was helping with nutrition assessment and counseling for kidney and liver transplant candidates and recipients.
 
I’m currently approaching the end of my clinical rotation and critical care concentration. I’ve been very fortunate to be at St. Anthony Hospital, one of the busiest Level I trauma centers in Colorado and where the Flight-for-Life program began. With over 70 ICU beds and a high acuity patient population, I’ve had the opportunity to participate in ICU rounds daily and have learned more than I could have imagined in a very short amount of time. My preceptors have been so helpful and supportive in my journey. In early March, I was able to provide healthy snacks and nutrition education for staff and visitors for National Nutrition Month.
 
Due to COVID-19, like myself, most students and interns have not been able to participate onsite for rotations the past few months. Thankfully, Sodexo has provided a wealth of alternate learning experiences, opportunities, and projects to help ensure that we don’t miss a beat in our learning and competencies. We’ve all had to make some adjustments and be flexible in this crazy time. Some of us who are parents are also adjusting to our children learning from home, as well as our spouses working from home. There have been some great benefits from learning from home. It has given me the chance to learn about other areas I’m interested in, like pediatric nutrition. I’ve been able to work on projects remotely with other hospitals, like a volume based enteral feeding protocol and tracking program, and customer service training for food service staff. I also can’t complain that I get the chance to learn outside on my patio on beautiful sunny days! The last few months have been a good reminder for all of us that unexpected things can and will happen in life. You may have to adjust your course a bit, but with hard work and determination, you will succeed! Best wishes to all you future RDs out there!

​My name is Brookel White, and I am in dietetic intern residing in San Diego in region 12. I started my internship in October and I am approaching the end of my internship with most of the lengthier rotations behind me!
 
I have a family, so Sodexo seemed like the perfect internship with the option to intern part time if need be. I’m so glad I did. It has been such a great experience throughout with amazing opportunities and plenty of support.
 
I have truly enjoyed every rotation thus far. My favorites have been food service and clinical. Many of my preceptors have become mentors and individuals whom I feel comfortable seeking advice about in my career. In my food service rotation, my preceptor was a professional chef who had worked at many restaurants in San Diego. He showed me the ins and outs of being a food service manager and took extra time to teach me aspects about food service I was interested in.
 
My clinical rotation was my absolute favorite. My husband, son, and I made the move to Yucaipa to move in with family while I completed my rotation at my nearby clinical site, Riverside Community Hospital. During my time at RCH I interned with a small team of dietitians where I got ample time with each of them and their specific patient populations. Some of my favorite experiences were witnessing a PEG placement and a tracheal extubation, going to ICU rounds, seeing a barium swallow test, and teaching a bariatric nutrition class. There were endless opportunities to learn during this rotation. I saw patients with various types of enteral and parenteral tube feeds, calculated and provided my EN and PN recommendations, and practiced many NFPEs. And even though my clinical rotation was cut short due to the COVID-19 pandemic, I was able to see most all major nutrition related disease states and by the end I felt comfortable with the basics of practicing clinical nutrition!
 
Due to the COVID-19 pandemic, I was unable to complete my LTC rotation in person. Though, I recently reached out to the dietitian who was my planned preceptor for help on an assignment. I’m glad I did, because this too was a phenomenal experience. Over several hour-long phone conversations, she detailed what working as a LTC RD consultant or traditional employee was like. She was an absolute wealth of knowledge. I now feel I know what is needed to work in this position and it has made me consider the benefits of becoming a LTC consultant RD.
 
This has been such an exciting and challenging journey. The transition to learning online has had its obstacles with completing webinars and case studies in place of hands on learning. Though, this time has given me a chance explore the areas I am most interested in within each rotation. This has been an unexpected bonus in quarantine.
 
My experience as a whole as a dietetic intern has taught me that no matter the learning medium you can have amazing and worthwhile experiences and that you get out of it what you put in! 

​Hi all! My name is Christine and I am a region 12 intern based out of San Diego, California. I started my internship in February 2020, and I am also on the MS track with the University of Rhode Island. I am beyond grateful to be a part of the Sodexo Dietetic Internship. This past January I had the pleasure of attending orientation in Orlando where I got to know the fellow interns in my cohort as well as the team of internship directors, and I returned home feeling much more prepared to start my internship.  
 
My first rotation was in Long-Term Care at a 208-bed skilled nursing facility, which I absolutely loved. I attended daily stand-up meetings as well as weight and wound team meetings, took part in the RD’s daily rounds visiting residents, and participated in care conferences together with various interdisciplinary team members to provide nutrition-related updates to residents and their family. I conducted nutrition assessments, planned interventions, monitored the effectiveness of interventions, and got a lot of practice charting in the EMR. I also familiarized myself with the Minimum Data Set (MDS) which is a health screening and assessment tool used for all LTC residents and needed in order for the facility to get Medicare/Medicaid reimbursement. This rotation completely exceeded my expectations. My preceptor was phenomenal, she taught me so much and allowed me to experience first-hand how the RD plays a vital leadership role in enhancing the quality of life of residents in long-term care.
 
I then started my community rotation at the San Diego Food Bank. However, this rotation ended early due to COVID-19. At this time, I also received news that other rotations have been postponed as well. Fortunately, Sodexo has provided us interns with ongoing support and an abundance of innovative alternate practice experiences during this extraordinary time so we can continue to move forward in our internships.
 
I have the unique opportunity to tailor a part of my internship to my future goals and the area of dietetics I am deeply passionate about. The leadership concentration has allowed me to design a rotation with a focus on the RD’s role in eating disorder treatment and explore my own leadership potential along the way. With my work over the years as a diet tech in the eating disorder treatment setting, I discovered my true passion to help those with eating disorders heal their relationship with food and their bodies, and I plan to specialize in eating disorders as an RD. I am so thankful to be able to personalize this piece of my internship to align with my career path.
 
One tip for future interns: get comfortable with being uncomfortable. More likely than not you are bound to encounter a lot of situations out of your comfort zone. Instead of avoiding it, embrace it because this is where you can experience tremendous personal and professional growth. Enjoy the process and get everything you can out of it!

Many interns were asked to leave their current rotation sites as the Covid-19 pandemic hit. Sodexo internship directors worked hard to set up online learning options for interns to use to ensure everyone continued to progress in the internship. Online modules and case studies have been provided online. Adapting to difficult and changing circumstances is necessary, and Sodexo has stepped up to the plate.
 
We interns have been working together to provide each other with resources to use at home as they discover new ways to learn remotely. We are hopeful to return to their sites soon, but for now we are learning new ways to work remotely. This is an opportunity for us to learn how to use new online resources and showcase our ability to use technology as a means to spread nutrition related knowledge. Many of us are creating online nutrition content for parents and teachers to use with their kids while they school at home. This is a difficult time for many, but Sodexo and their dietetic interns are stepping up to the plate to make the best of an unprecedented situation!