Hello! My name is Lauren O’Connor and I am a dietetic intern for Sodexo in region one. I am currently in my clinical staff relief rotation at Beth Israel Deaconess Hospital Milton, a small community hospital just south of Boston. I was nervous to start my internship with clinical, but the five days of patient services helped me get acquainted to the hospital and dietary staff.
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After the start of clinical, my nerves were eased as I was gradually introduced to clinical through the different stages: basic, intermediate, and advanced clinical. I have seen patients with increasing levels of complexity. I have developed my skills performing nutrition focused physical exams, helped diagnose malnutrition in the hospital, and seen first-hand the role of dietitians in diagnosing malnutrition. Now that I am in clinical staff relief, I feel like I am a member of the health care team. I attend interdisciplinary rounds with nurses, doctors, pharmacists and social workers. I have given TPN recommendations to surgical PAs and reminded doctors to check crucial labs. Another rewarding thing is being able to follow-up with patients. Following patients from the start of TPN when they are not feeling well all the way to when they are able to eat again and ready to go home is extremely rewarding.

Another opportunity I have valued is spending time with the speech language pathologist (SLP). I have shadowed the SLP performing a bed-side swallow evaluation on a recently extubated patient. I also observed a modified barium swallow with the SLP. It has been really cool seeing the connection between the two disciplines first-hand. I have also been able to spend a day with the bariatric dietitian, observing the dietary changes needed before and after surgery.
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My biggest advice for future interns is to stay on top of the internship work. The clinical packets can seem overwhelming at first. Staying on top of them will prepare you for clinical and make your life easier. Second, take time for yourself! It is so easy to get consumed in all the work that comes along with the internship. Taking time to exercise or whatever helps you destress can help you so much in the long run!

Hello everyone! My name is Katie Escobar and I am a Region 10 (Texas) intern. I am just wrapping up my clinical rotation at the Corpus Christi Doctors Regional Medical Center with eight days of staff relief to go! I cannot believe how fast time has flown. It seems like yesterday I was at orientation eager for my internship to even start and now I am almost halfway through!
 
Like many, I was nervous going into my clinical rotation. I had never worked in a hospital prior to starting my internship and I had no idea what to expect. My first day was filled with questions about how I was supposed to navigate the hospital, muster up the courage to talk to the nurses and doctors, and learn what I initially thought was the complicated task of charting patients.
 
Luckily, I was fortunate enough to work with an amazing preceptor who believed in me since day one of my internship. With her guidance and support, I quickly learned the ropes of clinical. Within one week of starting my rotation, I began seeing patients on my own and was loving every second! Talking to patients came naturally to me, and I was pleasantly surprised by the positive feedback I was receiving from my preceptors, the nurses, and even the physicians, all of whom I became close with. My confidence only continued to grow throughout my time at the hospital as I got experience working with more critically ill patients. Now going into my staff relief rotation, I am in awe by how much I have grown in such a short amount of time.
 
During my clinical rotation, I gained invaluable experience working with a diverse range of patients. One of my key roles was overseeing the ortho floor and taking part in rounds. If patients met certain criteria, I provided diabetes education. It was during this time that I was able to connect with patients and empower them to make changes in their lifestyle. It was fulfilling to see the direct impact I could have on them and show them that small changes could make a huge difference.
 
Another meaningful experience I had was in my advanced clinical rotation where I attended ICU rounds with the critical care team. My enteral and parenteral nutrition skills were strengthened working with patients with complex diseases. I was not treated as an intern, but instead I was treated as a valued member of the interdisciplinary team.
 
Below I share my top 5 tips for surviving clinical.
 
1.Stay prepared!
Although the clinical assignments can feel overwhelming, they are incredibly helpful. Every night I would review parts of the assignments, refresh on current MNT, and look up things I didn’t know during the day.
 
2.Find what works for you!
Your preceptor will most likely give you a lot of tips and resources. However, I encourage you to find what works best for you and your individual learning style. For example, I created my own nutrition assessment template that helped me to outline my conversations with my patients and obtain pertinent information.
 
3.Strive for progress not perfection!
I am sure many of you can relate to being a Type A perfectionist, but one thing I’ve learned during my clinical rotation is that you are not going to know everything. You are going to be challenged and you are going to make mistakes at times. But hey, that is OKAY! The internship is a learning experience and you shouldn’t hold yourself to the standard that you need to be perfect. Make sure to ask questions and look at each day as an opportunity to improve as a future RD.  
 
4.Have confidence!
Although you are not supposed to know everything, have confidence in what you DO know! You worked hard to get to this point. Time to show it off!
 
Also, don’t be afraid to introduce yourself and talk to the nurses and physicians. I will be the first to say that I am an introvert and this part was scary for me, but establishing good relationships with all members is key. Remember, they were in your shoes once, and most of them are welcoming and eager to help (It helps if you remember their names too!).
 
5.Take time for YOU!
Long days at the hospital can be exhausting, especially when you are pouring yourself into your patients all day. That in combination with assignments can be a lot to handle sometimes. It’s important to make time outside of the internship to fill your own cup. Whether that’s spending time with friends or catching up on sleep, be kind to yourself and make yourself a priority.
 
I am so grateful for my time here in Corpus Christi. Next up, foodservice management!

Hello! My name is Amanda Krieger and I am a region 4 intern located in Central NJ. I recently completed my LTC rotation and am in the midst of advanced clinical. I am completing most of my clinical rotation at Hackensack Meridian University Medical Center at Pascack Valley, located in North Jersey. I will admit I was at first a little skeptical about starting at a small hospital, unsure if I was going to be able to gain adequate experience/exposure. After having been there for 3-4 months, I can honestly say my view of working in smaller hospitals has completely changed! Working in a small hospital means that no matter where you are, there’s a friendly face nearby that’s willing to answer your questions. From just saying “hello” in the hallway to knowing exactly which doctor or nurse you must talk to get the best information on a patient, I have found multiple benefits of working in this facility. I’ve also found that it means more personalized care for the patient and easier communication between departments.
 
Another highlight of my internship experience so far was being able to attend this year’s FNCE conference in Philadelphia. Because my schedule is flexible, I was able to take a couple days off of my clinical rotation to attend the conference – something I might not be able to do in a year when I am working as a dietitian. Being able to get together with so many other like-minded people was truly empowering! Aside from going home with more giveaways I thought was possible, I was able to attend around 10-15 educational sessions on different subjects of my interest within the field of nutrition. Some of the sessions covered topics such as bariatric surgery for teenagers, food is medicine programs, complex GI conditions, RD exam prep, and so much more. I am so happy I was able to go this year and would definitely suggest others try to attend FNCE as a student or intern in order to network and expand their nutrition knowledge.
 
Throughout the internship so far, my assignment checklist has been my best friend! The long checklist of things to do definitely seemed overwhelming at the start of the internship. As I have been completing assignments and checking them off my list, I began to realize how much I have already accomplished and learned throughout both the assignments and real-world experiences. I’m definitely looking forward to the rest of the internship and learning more about community nutrition and food service management in the upcoming months!

​Hi, my name is Marlena Castro and I am an intern located in Jacksonville, North Carolina. I will be relocating to Yuma, AZ halfway through my internship with my husband who is in the military. Being that we have a sort of unpredictable lifestyle, matching with an internship that offered flexibility was a huge deal to me. Not only is Sodexo Dietetic Internships flexible, but it has an amazing network of supportive directors who want to see you succeed and will do everything they can for you!
 
I attended orientation in Maryland this past September. If orientation seems scary to you, don’t sweat it! I loved getting to meet my fellow interns and having some hands-on learning experiences. I got to put my NFPE skills to work and refresh on malnutrition guidelines. It was a great week, and it really helped organize my thoughts before going into supervised practice. Plus, I got this awesome certificate, t-shirt, and my name tag!

I am currently in my food service management rotation, as you can see from my very fashionable headpiece – joking! I am completing my food service at Carolina East Medical Center in New Bern NC, a 350-bed facility. I am learning a lot about what it takes to be a good leader and manager. I’m also learning about the process of opening a food service operation. The hospital is currently building a new cancer center that will house a smoothie bar. The other day I got to visit the construction site and future home of the smoothie bar and learn all about the importance of layouts. For example, it is important to know where in the vicinity trash, janitorial, chemical storage, water lines, drainage, and other things will be located. We are also working on a menu for the smoothie bar, it is awesome knowing I will be a part of creating something that will come to life in a few months.
 
I also completed my patient services rotations at this facility. Before going into an internship, I worked for a year in the dietary department of another hospital as a diet tech. I knew a lot about patient services going into the rotation because of my experience, but it was really nice to see how things operate in a different and larger facility. One of the best parts of that rotation was meal rounding because it gave me the opportunity to interact with patients and make their day a little better. I’m looking forward to interacting with patients more during my clinical rotations, and I’m keeping my fingers crossed that I can sit in on a few procedures! ​

​Hello! My name is Olivia Marrone, and I am currently a dietetic intern with Sodexo in Region 12. I recently finished my Food Service rotation at Adventist Health Hospital in Simi Valley, CA. This was an incredible experience in which I was able to further develop my retail, marketing, food production, and food service management skills. I gained so much hands-on experience in a real-life setting and became comfortable with the basic tasks of a food service manager, including doing inventory, procurement of goods, regulatory procedures, menu planning, costing out menu items, catering practices, conducting staff meetings, scheduling, and so much more.
 
One of my favorite things I accomplished during my time at Adventist Health was my retail marketing and wellness project. This project prompted me to plan and execute a wellness event within the hospital’s cafeteria, and let me tell you, this was no small task! I did everything from selecting recipes from Sodexo’s recipe database, to ordering the various ingredients, to advertising the event, to developing nutrition education materials for the tabling portion of our event. In the end, I opted for a plant-based theme, as this seems to be the hottest trend going into the new decade. My event was titled “Impossible Day,” in which we offered two delectable, vegetarian menu options, made exclusively with Impossible meat, in hopes of promoting a plant-based diet for all. Customers had their choice between an Impossible Chipotle Burrito Bowl at the Action Station or a Pico Impossible burger at the grill. After over two weeks of planning and preparation, the event went swimmingly. I was able to provide dozens of individuals with useful nutrition information regarding a plant-based diet. In addition, the hospital observed a sharp increase in sales the day of the event, which inevitably means SUCCESS!
 
The best part of the event was engaging with customers who were interested in adopting a plant-based diet. I was able to provide information regarding the health benefits, environment attributes, animal welfare concerns, and the ability to increase food production through the elimination of animal agriculture. I was also able to educate consumers on exactly how to be plant-based. This may sound straight-forward to some people; you just eat plants, right? Well, it can be a bit more complicated than that. This is actually a huge mistake I see in many first-time vegetarians/vegans. The complications of malnutrition due to a newly adopted plant-based diet can be very serious if not addressed early, but they are easily avoided with proper nutrition education from your friendly neighborhood RD! By equipping these individuals with the knowledge and resources they needed to determine if a plant-based diet was right for them, I felt like I was really making a difference in the lives of others at Adventist Health in Simi Valley.
 
I am incredibly grateful for my time at Adventist Health in Simi Valley and I can’t wait to go back next month for my clinical rotations! 

Hi everyone! My name is Tori Davey and I am a dietetic intern in region 6. I am currently finishing my community rotation at the Lowcountry Food Bank in Charleston, South Carolina. The Lowcountry Food Bank serves the 10 coastal counties of South Carolina through distribution in Charleston, Yemassee and Myrtle Beach. It is partnered with 300 agencies, including food pantries, wellness pantries, schools, after school programs, summer programs, meals on wheels, etc. to fight hunger in the 10 coastal counties of South Carolina. I have always worked in the clinical setting as a dietetic technician before being accepted into Sodexo Dietetic Internships, so community nutrition was a little foreign to me, but as I enter my sixth week of community nutrition, I can say I have found a new passion in the field of dietetics.

Hello! My name is Joyce Liang and I am a region 3 dietetic intern. I am currently in my advanced clinical rotations at New York-Presbyterian Queens. The internship is going by so quickly that I can’t believe I’m halfway through it already. Coming into the internship and going right into my clinical rotations at such a large and diverse facility was exciting yet daunting at first. This was my first time in a clinical setting and I didn’t know what to expect or how to prepare for it. Nevertheless, my preceptors were great from the beginning. Not only did they help me transition into the environment, but they’ve also helped me develop my clinical judgment and gain the confidence needed to practice and thrive in this setting.
 
Since I am completing most of my internship at this site, I have transitioned easily from one rotation to the next. I have been able to assess patients of different disease states, conduct nutrition-focused physical exams (NFPE) daily, diagnose malnutrition, and provide patient education (including diabetic, heart-healthy, bariatric, weight management, and renal diet education). Additionally, I had the opportunity to work with other centers affiliated with NYP Queens. I was able to get experience in the transitional care unit as well as the outpatient dialysis unit, which are both located onsite. Other interesting things I have done were observe bariatric surgery, join a diabetes work group, and participate in the dietetic team’s journal club.
 
My favorite part of interning at this clinical site thus far is working with such a large group of dietitians. As I rotate through the different units, I am learning from dietitians who are skilled at what they do. Right now, I am diving into parenteral nutrition support and getting more comfortable working with the interdiscplinary team at the ICU. After this rotation, I look forward to working on my critical care MNT rotation to further solidify my clinical knowledge and jump-start my career as an RD!
 
Some advice to take away:

1. Yes, there will be days (or weeks) that are rough but enjoy the experience.
2. You will surprise yourself with how much you learn. You will soak up knowledge like a sponge.
3. There will be rotations that you think you will enjoy and those that you may not enjoy as much but keep an open mind. You never know what you will fall in love with.
4. Don’t be afraid to ask questions and make mistakes. This is the perfect opportunity to learn.
5. Take full advantage of the opportunities offered by your preceptors and speak up about the experiences that you want during the internship. Pave the path you want. ​

Hello everyone, my name is Sophy Bunchamroeun and I am a region 5 intern. Recently I completed my food service management (FSM) rotation at Howard University Hospital (HUH) in Washington, DC. I had volunteered at HUH prior to being accepted as a Sodexo dietetic intern, which made the transition very easy. However, as an intern I got to work with a great team at HUH that included the CNM, chef, food service manager, patient services manager, operations manager, and the many wonderful food service employees.

Part of the FSM rotation is to complete a retail marketing and wellness project; I chose to prepare a reduced sodium version of bibimbap, a traditional Korean rice dish served with a variety of sautéed vegetables and protein. To accommodate a variety of dietary needs, I offered beef bulgogi, grilled shrimp, and baked tofu. The most challenging aspects for me were preparing the appropriate portion sizes to allow for 200 servings, working within a budget to create a nutritionally balanced meal while earning a profit, and working under pressure to ensure that all moving parts to my menu would come out on time for service. My leadership skills were tested in the coordination and deployment of the food service workers to prepare and serve the menu items.  In doing this project, I gained a deeper appreciation for all the food service employees who come to work in the kitchen daily to help prepare meals for the hospital patients, the cafeteria, and catering events. The most valuable lesson gained was learning to trust my gut, as this was something that I struggled with, but having the support of others allowed me to gain the confidence I needed to complete the project.  I also learned the significance of an RDs role in a hospital kitchen setting to help add value for optimal nutrition.

Currently, I’m in my culinary concentration and have been placed at Madeira School, which is an all-girls private boarding institution. I was initially intimidated by working with high school girls, as this was my first time working with an all-female audience. The students are served three meals a day unlike most traditional schools being served only breakfast and lunch. During my concentration, I am required to learn basic cooking techniques and facilitate a cooking class to share what I have learned with faculty and students. I love this concentration, as I feel very lucky to work alongside an executive chef and other professionally trained cooks who take the time to allow me to learn, make mistakes, and then come out with a tasty result.  

I encourage interns to be flexible and allow themselves to grow; every challenge you encounter provides critical experience and knowledge that will grow your professional skillset and expertise. For example, I do a lot of cooking at home, but have learned multiple alternate methods that taught me to do the same task faster and simplify it for others when I must teach.  Be patient with yourself and be willing to learn!

Hi everyone! My name is Kristen Kiesow. I am a Region 4 dietetic intern based in Philadelphia, PA, and I am currently in my advanced clinical rotations at Nazareth Hospital. The first couple of weeks were definitely a learning curve. I have always worked with pediatric patients, so being in a hospital that primarily treated adults and seniors was completely new to me. After some time, I became comfortable in this new environment and was able to understand the difference between working with peds and adults. I really enjoy working in an interdisciplinary team, so I greatly appreciate being able to interact frequently with speech pathology and wound care while treating different patients. I was also able to observe a bariatric surgery (and didn’t even pass out!!). I will be at Nazareth Hospital until the end of January and will complete my pediatric concentration at the Children’s Hospital of Philadelphia in February.

In addition to clinical rotations, I have had many community opportunities. I participated in running the nutrition booth at Nazareth Hospital’s health fair, assisted in teaching lectures about pulmonary disease at Jefferson Torresdale hospital, and spent three days with the nutritionists at the North Philadelphia WIC office. Recently, I spent the day with a retail dietitian at a ShopRite in northeast Philadelphia. We created a colorful display for the new recipe of the month, and we taught a class at a local library about mindful eating during the holidays. My favorite, and most impactful, community experience has been working at St. Barnabas Women’s Shelter in West Philadelphia. Every Thursday evening, they have a class called Women’s Wellness. This is an opportunity for women living in shelter to come together for a class about different women’s health topics. I conducted one of the sessions about healthy eating and simple weight management tips. I really enjoyed meeting the women and children living in this shelter, learning about their difficulties with nutrition, and hopefully providing them with simple tips so they can work on making healthy lifestyle choices that are also sensitive to their current living situation. I am so excited to continue spending time at Women’s Wellness events, and I am scheduled to run a session about shopping on a budget in the new year.
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If I had one piece of advice to give to any current or future interns, it would be to try everything! I entered this internship being very one track minded: I wanted to be focused only in pediatric nutrition. While that is still my primary interest, being in this internship has opened my eyes to the vast world of opportunities there are in nutrition. This is your time to have experiences and meet people you would not ordinarily interact with; maybe one of them could change your career path entirely and change it for the best!

​Hello everyone! My name is Hayley Miller and I am a Region 7 (FL) intern. I am currently in my food service management rotation at Lakewood Ranch Medical Center. I just finished my clinical rotations! To be honest, I was quite nervous to begin my clinical rotation; prior to starting the internship I had experience in most areas other than clinical. Additionally, I was originally supposed to start my rotation with food service management and then clinical, but on my first day my preceptor informed me I would actually be starting clinical. To say I was nervous would be an understatement. However, my nerves quickly grew to excitement and eagerness to learn. I never expected to love clinical as much I do!
 
During my clinical rotation, I participated in daily interdisciplinary rounding in both the med/surg floor and ICU. I have been able to learn from other clinicians which has helped me grow and further develop me knowledge and skills. My favorite part of clinical is providing nutrition education to patients with newly diagnosed diseases, I have noticed that these patients can be overwhelmed, so providing them with achievable nutrition strategies is essential. We also have a high prevalence of malnutrition at my facility. My undergraduate program briefly touched on malnutrition, so I am grateful that during Sodexo’s orientation we went over how to perform a nutrition focused physical exam. I have a lot of autonomy at my facility and I am now well versed in performing the nutrition focused physical as well as documenting it.
 
So far during my food service management rotation, I have created specific menus for certain diets such as diabetic, renal, low-fat, and GI soft, and I have created a handout with tube feed substitutions in case we are ever temporarily out of stock of a formula. I will also be assisting the patient service manager and clinical nutrition manager with developing a temporary kitchen menu for a mobile kitchen when the kitchen at our sister hospital gets re-done.
 
My advice to future interns is to be open-minded to new and all experiences! I encourage you to ask questions and engage with the rest of the interdisciplinary teams. I am learning something new every day and genuinely loving my experience thus far. I am excited to complete the rest of my rotations and continue to grow my knowledge and experience of the field!