Hello! My name is Loshi, and I am a region 9 dietetic intern working in Minnesota. Prior to the COVID-19 outbreak, I had the opportunity to complete my foodservice rotation at Cargill, Incorporated. Much of my internship experience now, however, involves completing online simulation hours and projects from home.
 
My foodservice rotation with Cargill, Incorporated has been one of the greatest highlights of my internship. I had the opportunity to work under an encouraging and patient preceptor who always motivated me to go above and beyond. Not only did I learn the basics of foodservice management, I also learned leadership and communication skills that I may have not learned elsewhere. My preceptor and his team were friendly and supportive from day one, allowing me to make the most of my experience as I explored the operation and completed various projects.
 
One of the projects that I completed there was my retail marketing and wellness project. I must admit, I was extremely nervous about the execution of the project. However, I made sure to properly prepare and review things with my preceptor prior to the event. I am proud to say that the Buddha Bowl, the menu item I helped design, was extremely popular. Sales were among the highest that the entree station had ever seen at Cargill.
 
The theme of my project was the importance of consuming more plant-based proteins and less animal proteins to promote a healthier and more sustainable future. I shared information about Sodexo’s Future 50, a list of 50 different affordable, environmentally friendly, and nutritious ingredients that was put together by Sodexo, Knorr Professional, and World Wildlife Fund. I felt proud to be able to appealingly promote plant-based proteins while also helping to increase sales. Health and nutrition promotion can be accomplished in the foodservice setting, and we, as future dietitians, should recognize and take advantage of these opportunities.
 
I am grateful for the opportunities that I have had so far and am excited to learn and experience more from my remaining rotations. 

​Hi everyone! My name is Lindsey O’Neill, and I am from Region 4. Before the start of the internship I was excited but nervous. After the first week of my clinical rotation, I was not only still excited but no longer nervous, and rather eager to continue learning every day. All of the hospital staff were extremely welcoming and made me feel very comfortable. I had a great feeling of accomplishment and felt thrilled at the amount of information I had learned at the end of each day. My preceptors motivated me, which helped to build my confidence in the work I performed.
 
Two highlights of my clinical rotation include observing a barium swallow evaluation and a bariatric gastric sleeve surgery, both of which were extremely informative. After watching the barium swallow evaluation, I was able to better understand the diagnosis for dysphagia as well as other oral and esophageal conditions. In addition to observing the bariatric surgery, I worked with a bariatric outpatient registered dietitian that conducted nutrition counseling sessions post operation. Through these opportunities, I was able to truly comprehend the extensive process patients undergo before, during, and after bariatric surgery.
 
Shortly after a few weeks of hands on experience, I was sent home from my clinical rotation due to the pandemic. Fortunately, I was able to return to my clinical site two months later to continue. Although my time during the clinical rotation was paused due to the pandemic, I was able to continue internship hours through online webinars, assignments, and case studies. Sodexo’s Internship has provided me with the tools and resources I have needed during the past few months. After a few weeks spent at home working online, more sites were able and willing to accept interns again. Fellow interns and I were given the opportunity to present at a local pulmonary rehab center on the importance of proper nutrition while living with pulmonary disease. We performed three presentations that were simple, yet fun and insightful for the patients in terms of understanding appropriate nutrition basics and importance.
 
Given all of the recent uncertainties and unknowns, I am extremely grateful to be a part of Sodexo’s dietetic internship with committed directors that have been guiding me along the way during this unprecedented time.

​Hello everyone! My name is Kasandra Baiza. I am a Sodexo dietetic intern from Region 12, specifically Los Angeles, California. I’ve had quite an experience, as I’m sure most of us have, with the current circumstances. Luckily, prior to the pandemic, I was able to complete all of my management rotations. I’ve gained a lot of experience in managing a team, marketing, and catering events. Also, in my foodservice rotation, I was able to enhance my knife and cooking skills, which I was grateful for!
 
Once the pandemic hit, all of my rotations were put on hold. Fortunately, our Sodexo team was able to provide us with resources to complete hours from home. After completing case studies, assignments, and watching countless webinars, I was able to complete LTC and most of my community rotation virtually!
 
In early June, my clinical rotation site opened up and I was able to join the team. Honestly, it was quite overwhelming at first, but I have such great preceptors that have been reassuring me every step of the way. I have been in my clinical rotation for 4 weeks, and I am already seeing/charting on 7 patients per day! I thought it would take me forever to get where I am at, but I am persevering. If I could give anybody reading this any advice, I would say to stop second guessing yourself. You got this far, and you can do it! 

​Hi there, my name is Kaley Birge. I'm a region 11 intern in Northern Colorado. I started my internship in February of this year in food service management. My clinical rotation was scheduled to begin just as the pandemic hit and was unfortunately postponed, which allowed me to complete the majority of my community rotation during this time.
 
During the quarantine, I worked virtually with the Expanded Food and Nutrition Education Program for the research and development of a mini lesson series for their nutrition education curriculum. I scripted the storyboards for the lessons to be recorded into videos and distributed to customers. I was also tasked with aiding in the adaptation of the curriculum into an online format so they could continue to provide nutrition education classes. This has been an engaging and fulfilling opportunity to advocate for the community amidst the pandemic!
 
By the time my clinical rotation could begin, I was more nervous than ever, especially with having less clinical experience than my peers, but my nervousness changed to excitement within the first 48 hours of the rotation. The RDs at the site have been immensely supportive in my clinical experience, guiding me while also pushing me to be independent and self-sufficient. I sincerely couldn't have asked for a better rotation.
 
Reflecting on what I've learned in the first half of the internship, I would advise prospective interns to not let how much or how little experience they think they have affect their perception of how they'll do in the internship.  And if you were like me a year ago, feverishly reading all of these blog posts in hopes of getting a better understanding of what the internship is like, please feel free to reach out to me on any social media and I will be happy to talk to you more about it - it's not as scary as it seems! We are all meant to learn throughout this process, to make mistakes and overcome barriers set before us. This is a good thing and makes us stronger as future dietetics professionals!

Hello! My name is Kara. I’m an intern from region 9, based out of the beautiful Minneapolis-St. Paul area. I am right in the middle of my internship experience. I have completed my foodservice rotation, most of my community rotation, and I’m working on my concentration, which is culinary. I’m looking forward to starting my clinical rotation when my hospital determines it is safe to do so.

During my community hours, I have found a wide variety of experiences to complete. Even as everything stopped and the world shifted online, my community experience has been great. One of my biggest learning experiences is preparing nutrition curriculum for 14-17 year olds. I’ve learned how to balance keeping kids engaged and alert while still providing useful information. This experience has been so vital for me, and is something that I can see being beneficial in my future practice.
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The pandemic has not been easy for most people, but it has taught me some essential skills and also given me a chance to experience the wonderful Sodexo family. Our directors have been more than accommodating and worked so hard to find us useful experiences. My intern group has also been amazing – we all check in on each other and it feels like a little family. Plus, I have had the benefit of being able to learn technology that I never thought I’d need before. Through my culinary rotation, I have been able to give food demonstrations via Facebook and Instagram live, which has been fun! Congratulations to all of the interns who have completed their rotations. I look forward to joining you soon.

​Hi there! My name’s Lexi Linsenman and I’m an intern from Region 9 in St. Louis, Missouri. Sodexo is worldwide and I’m so lucky to have matched with my home town! I am making amazing connections in health care, community, and food service that will last a lifetime.
 
Just recently, I was allowed back into the hospital to complete my clinical rotation. Going from quarantine to a location with COVID patients was a very different change of pace. I feel safe there, though, with all the procedures put into place. I enjoy talking with the patients and how each day is different. Today, I consulted a lady who had CHF and educated her on a low sodium diet. Then, I was able to sit in her CABG procedure. Seeing this full circle care gives me so much respect for the medical team.
 
Advice I would give to interns, and anyone reading this really, would be to just START! Make moves!! You have to be an advocate for yourself and go for what you want. This internship is very much what you make it. 

Prior to COVID-19 shutting down onsite intern facilities, I was lucky to complete food service management (FSM) in a one of a kind location. I completed my 200-hour rotation at Television City Café in CBS studios. Completing FSM in such a unique location brought challenges that would not necessarily present themselves in a healthcare facility. For example, I assisted in preparing menus to meet the needs of talent and the production crew. Through a needs assessment, we noticed production crews were requesting more vegetarian and vegan food options. Traditionally the café served more high-fat, high-protein animal products. We were a bit skeptical when we added the Beyond Burger to the menu, but after providing samples for a day, we sold out by the time I had completed my rotation. This showed us the demographics are evolving and there is room to add different foods to the menu that will meet client demand.
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Although this location does have the allure of Hollywood, I enjoyed working in the café in various positions, which include cashier, prep cook, dishwasher, and even catering delivery. I looked forward to using my creativity to brainstorm with the general manager and provide a different perspective on possible solutions to current problems. Being able to see stages, backdrops, and the Price is Right wheel were just bonuses.

My name is Shinta Galej. I am a region 7 Sodexo dietetic intern, and on the online MS track with the University of Rhode Island. I completed my undergraduate degree from Queens College in January of 2020. During my undergraduate studies, I was working as diet tech at Mount Sinai Queens and volunteered in various private practices with dietitians throughout Queens and Manhattan. I highly recommend gaining some experience in the dietetics field and being involved in the community to prepare you for an exciting journey in the dietetics world.
 
I had an amazing opportunity to complete my rotations at Tallahassee Memorial Healthcare, home to the area's only state-designated trauma center and the Big Bend’s only accredited community hospital cancer program. I started my rotation with my CNM and patient services rotation. She took me under her wing right from the start. She oversees all aspects of patient services from tray-line services to scheduling. I learned the importance of caring for patients and to always go above and beyond to make a difference in the health of the community. She taught me to be hands on, honest, fair, and assertive as a manager, and to always go above and beyond caring for patients. There is never a dull moment working with my CNM, whether it’s working on raising donations to reduce food insecurity from a fun Mardi Gras theme event or leading multiple in-service presentations on diet education for the hostesses.

Surprisingly, I am enjoying my clinical rotation the most. There are endless learning opportunities during my rotation. I feel like a walking sponge that is constantly absorbing and learning. My favorite experiences during my clinical rotation were seeing a barium swallow test, going to ICU rounds, learning about leaky gut for my upcoming PRP, calculating EN/TPN formulas for oncology patients, and I even had the opportunity to assess a scurvy patient. Everything I’ve learned has come to life, and it is extremely rewarding. My experience and journey with Sodexo has been by far nothing but amazing. My advice is to be open minded, work hard, and have confidence in yourself. You possess the knowledge, and YOU ALL GOT THIS! ​

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.