Hello! My name is Nicole Barriga and I am a Sodexo dietetic intern in region 5 (MD, VA, DC). Not too long ago, I completed my food service management and patient service rotation at Adventist HealthCare Shady Grove Medical Center. I am currently in my basic clinical rotation, which has been going well so far; I am constantly soaking up new knowledge on a daily basis!
As my mentor Aaron once told me, “A good RD is familiar with all of the processes of the kitchen that is at the hospital.” If you think about it, the kitchen is truly the starting point for how the patients learn about the diets and supplements that are recommended by the RD. Thus, it’s important to embrace every aspect and opportunity that arises during the food service rotation.
During my time in food service management, I was exposed to many unique experiences. When Joint Commission surveyors arrived, I attended all the meetings. Don’t be afraid to ask the doctors and nurses questions! They were happy to explain the different codes of violations and processes for any violation detected. Asking questions and taking notes allowed me to understand the process better, which in turn gave the food service general manager confidence in my ability to alter and replace all of their HACCP logs. It’s a great feeling to know the difference it will make, as the new logs will be used in the department from now on.
On a final note, to be involved in such unique experiences takes building trust with the people around you. Every employee who works in the kitchen is very much a part of the nutrition team, so don’t be afraid to roll-up your sleeves and face the stove’s heat or to put on a coat and face the unmerciful freezer. To be a good manager or RD, it’s important to understand what the other employees go through, and in the process, respect and trust may be built along the way.
During my time in food service management, I was exposed to many unique experiences. When Joint Commission surveyors arrived, I attended all the meetings. Don’t be afraid to ask the doctors and nurses questions! They were happy to explain the different codes of violations and processes for any violation detected. Asking questions and taking notes allowed me to understand the process better, which in turn gave the food service general manager confidence in my ability to alter and replace all of their HACCP logs. It’s a great feeling to know the difference it will make, as the new logs will be used in the department from now on.
On a final note, to be involved in such unique experiences takes building trust with the people around you. Every employee who works in the kitchen is very much a part of the nutrition team, so don’t be afraid to roll-up your sleeves and face the stove’s heat or to put on a coat and face the unmerciful freezer. To be a good manager or RD, it’s important to understand what the other employees go through, and in the process, respect and trust may be built along the way.
