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!
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!
