​Before I began this internship, I did not know exactly what clinical dietitians did in the hospital. Therefore, I wanted this blog post to be about “a day in the life of a clinical dietetic intern” to give people a better understanding of the important role dietitians play in the hospital.
 
When I first arrive to work, I begin screening patients according to my facility’s guidelines. Once I have gathered all the patients I need to see for the day, I begin researching each of them. I look up their principal hospital problem, past medical history, social history, recent or upcoming procedures, diet/supplement orders, medication list, lab/procedure results, skin issues, GI issues, and weight history. Once I have all the diagnostic information, I begin reviewing other providers’ notes on each patient. This gives me more insight into the patient’s history, their current prognosis, and any plans for discharge.
 
After I have gathered all the pertinent information, it is time to go see my patients. I conduct a short interview with my patients to get information about how they are currently doing and if there are any nutritional needs that I can help them with. If I am seeing a patient for a malnutrition consult, then I will do a nutrition focused physical exam (NFPE). The NFPEs are my favorite because I get to touch the patients, and it helps me gain another level of understanding about their nutritional needs.

When I have seen all my patients, I go back to my office to chart on them. This process involves creating a nutrition assessment form in the electronic medical record using the ADIME format. The template is already laid out for me, I just have to make it specific for each patient. I really enjoy creating the assessment notes because it challenges my critical thinking skills as I carefully consider everything that impacts my patient’s nutritional needs. I decide on my nutrition intervention, write my nutrition prescription, develop goals for my patient and decide which factors I am going to monitor & evaluate. When the assessment form is complete, I wait for my preceptor to review and co-sign my note. Then I start charting on my next patient.
 
When I have finished charting all of my patients, it is time to go home for the day!
 
I enjoy each day of clinicals more than any other rotation thus far. I love the hospital setting and the exposure I am getting to medicine. Currently, I am in my second week of advanced clinicals. Today, I had my first TPN patient. Every day, I learn something new about nutrition and medicine. My concentration is Critical Care/MNT, and I cannot wait to delve deeper into nutrition therapy in critical care. I hope this post gave you a better understanding about what dietitians do in the hospital!  ​

​Hello!
 
My name is Kate Zebrowski and I am a region 1 intern located in Natick, MA. I have been working towards becoming a Registered Dietitian since 2014, so it is beyond exciting to me that I am now more than 800 hours into my dietetic internship, and so close to the end goal. It certainly has been a long time coming! I have been fortunate to complete my clinical rotations, critical care concentration, and the majority of my community hours at Beth Israel Deaconess Needham (BIDN) and their Outpatient Nutrition Clinic. My foodservice rotation begins at Brandeis University next week, where I will also finalize my community hours with a focus on wellness promotion.
 
As I reflect on my DI so far, my advanced clinical rotation and critical care concentration stand out. They aligned directly with the second COVID-19 surge, a time when BIDN’s 7 bed ICU was consistently at capacity. A surge ICU for non-Covid-19 patients was even opened in what is typically a post-op ward. Patients were being sedated and mechanically ventilated on what seemed like a daily basis, and my preceptors challenged me to be directly involved in their care. My initial anxieties about assessing these high-risk patients, and calculating (and recalculating) their vital enteral nutrition support, eased as I grew more comfortable with the latest COVID-19 research and standards of care. With the support and encouragement of my preceptors, this very taxing and difficult time for healthcare staff, healthcare facilities, and the nation, turned into an incredible learning experience for me that I will never forget and I know will help me in my future career.

My advice to future interns is to be brave and learn from your mistakes. Also, to be confident in seeking the help and opinion of others - it is a strength and principal of collaborative and integrative health care. You will not believe how far you will come in a short period of time. For example, at the end of my clinical rotation, I had the unique opportunity of managing a new intern for one day. It was a really fulfilling way to wrap up, by being able to offer what I’ve learned and share with her that she’ll soon be in my shoes! ​

​Hello. I am Pia Rahman, a native New Yorker in Region 3 (New York City). Sodexo has given me the opportunity to do my rotations at SUNY Downstate, located in East Flatbush, Brooklyn.
 
Taking part in this program has been a greatly rewarding experience and an opportunity for personal growth. It has allowed me to be around supportive directors, dietetic interns experiencing the same learning curve as I am, and preceptors sharing their knowledge of the field.
 
What attracted me to this program was its innovative approach to learning that allows interns the flexibility to explore their interests. The flexibility of this program has allowed me to spend more time on my interests and learning needs.
 
I am fortunate enough to complete my food service and clinical rotations and concentration at SUNY Downstate. One of my areas of interest is medical nutrition therapy for transplants. During my clinical rotation, I was able to experience how nutrition plays a role in transplant patients. I was given the opportunity to participate in nutrition therapy for transplant candidate selection and post-operation surgery and see long-term transplant patients.
 
I know a lot is going on in the world right now; we are at a turning point in healthcare. This last year has made me understand the importance of public health. This internship has allowed me to serve my home, New York City, discover another part of the city and myself, and understand my purpose here. It has made me realize the importance of nutrition and the responsibilities we, as future registered dietitians, have in our community. 

​Hello! My name is Isobel Bishop and I am a region 5 Sodexo intern. I have finished my foodservice rotation and am currently completing my clinical rotation at MedStar Southern Maryland Hospital in Clinton, Maryland. I am enjoying my experience at the hospital and have learned so much from my amazing preceptors!
 
I was nervous going into my first day of my clinical rotation, as I had no prior experience working in a hospital. I quickly realized that there was no need to be nervous. My preceptors and Sodexo internship director helped me to feel comfortable in the transition into my role as a dietetic intern in the clinical setting. I am now more than halfway done with my clinical rotation and have been loving every minute of it! I have enjoyed spending my time working with an excellent inter-disciplinary team, assessing patients for malnutrition, giving diet education, and giving recommendations for nutrition support. One of my favorite experiences so far was when I had the opportunity to watch a modified barium swallow screen, where I saw one of the ways that the speech language pathologists assess patients for dysphagia. I was able to see how a patient with silent aspiration swallows, which was very interesting and helped me to better understand why therapeutic diets are so important.
 
I am confident that I am gaining the knowledge I need to succeed in my future career as a Registered Dietitian and am so thankful for the experiences the Sodexo Dietetic Internship has given me. I am looking forward to the rest of my journey as a dietetic intern and soon-to-be Registered Dietitian!

​Hi Everyone! My name is Ashley Eastland. I am currently interning at Lehigh Valley Cedar Crest Hospital where I am finishing up my clinical/MNT concentration rotations. My journey began back in September when I first started clinical. My first day I was anxious and excited to begin my clinical rotation. I remember feeling like I was going into my first day of high school, not knowing what to expect, but finally being able to say I was in high school.
 
Now to get into more interesting parts of my internship experience.  I’ll never forget my first time practicing a nutrition focused physical exam on a patient. I felt so nervous like I was going into my biochemistry final. My preceptor was very encouraging and the first couple of times actually did the assessment before me and then I would perform the assessment and after leaving the patient’s room we would go over what we thought from the assessment if the patient was mild, moderate, severe malnourished or was properly nourished. This helped me gain confidence in my physical assessment skills and now, when able, I feel confident performing nutrition focused physical exams.
 
Another part of my internship I found to be interesting was the TPN team. At my site, there is a dietitian that is assigned to the total parenteral nutrition (TPN) team daily to see the patients who require TPN. The dietitian puts in order recommendations for dextrose, amino acids, lipids, and micronutrients like sodium, potassium, magnesium, and phosphorus which then gets looked over by a PA and the pharmacist. I was overwhelmed with all the components that go into assessing a patient on TPN. My preceptor helped demonstrate what to look for and showed me videos and PowerPoint presentations on TPN basics for me to feel more comfortable. Now, coming to the end of my rotation I am more comfortable and confident in my critical thinking skills about the labs and knowing when and why to increase or decrease the macronutrients or micronutrients in the TPN bag.
 
One message I would like to share with all of you:  challenge yourself.  Ask yourself the critical thinking questions, try something that might be outside of your comfort zone and don’t be afraid to ask questions if you aren’t sure about something. This internship experience has been nothing like I have ever done before or ever could’ve imagined. All of my preceptors have been extraordinary teachers to me. 

​My name is Lauren Perrone and I am from Region 3 (New York City). At this point in time I have completed my patient service management, food service management, community, and CNM rotations. I’m currently in basic clinical at SUNY Downstate Medical Center, located in Brooklyn, NY. Approaching my fourth week at Downstate, I can say I’ve had a very positive experience thus far. It is still early in my clinical rotation, but I have already been exposed to the Med/Surg, NICU, pediatric, and dialysis units. Pediatrics has never been an area of interest for me, but I’ve really enjoyed interacting with the younger population and visiting the babies in the NICU. I’ve also had a significant amount of exposure to diabetic patients, which has been helping me develop my motivational interviewing and educating skills. It has been a gratifying experience being able to educate patients on their ability to use food as a way manage their current disease states. When patients gain that understanding, it is the most rewarding feeling.
 
One challenge that I have faced is this rotation is the COVID numbers rising. I started basic clinical on the Med/Surg floor and it is currently changing into a complete COVID unit. It has been a little scary to be surrounded by the rising number of cases, but my preceptors have done a great job at making sure I am still getting all of the education I need to become a successful RD.
 
As I continue on with my clinical rotation, I am looking forward to the endless learning that is ahead. Each week I feel I am progressing and getting the most out of this experience. The Sodexo DI has really allowed me to individualize my experience and direct my own learning. I am so glad I was matched to this program and can’t wait for the new experiences ahead!

​Hi! My name is Grace Cucco from region 5 in Rockville, MD. I have finished my food service rotation and am currently in the advanced rotation of my internship. Prior to starting my internship, I had never worked in a clinical setting—I had barely stepped foot in a hospital. I’ll admit I was nervous about working in such an unfamiliar environment. Fortunately, when I met my amazing preceptor and all the other wonderful dietitians at my hospital, I was put at ease because I knew I was going to have intelligent and experienced teachers.
 
Although it took me a few patients to shake off the jitters and feel confident in my knowledge, I’ve learned I love the fast-paced setting of working in clinical nutrition. I have learned about different conditions, procedures, and interacting with different professionals in the medical field. I have also sharpened my judgement and critical thinking skills. Before going into my internship, I didn’t know what specific aspects of dietetics I did and did not enjoy. I was most surprised that I love calculating tube feeding, something I did not enjoy in undergrad. I think it is important to stay open-minded in a new environment because you never know what will pique your interest.

Working with hospital patients can be really daunting, but my preceptor helped to ease my concern by breaking things into bite-size pieces and leading by example. It helped a lot to see how the other dietitians interacted with patients and the other workers in the hospital. I look forward to going to the hospital because I can count on my preceptor to guide me and answer any questions I had clearly and patiently. I would encourage interns to not hesitate to ask questions and be inquisitive. I would also encourage interns to cherish every moment, even the sticky ones where you feel uncomfortable and unsure.
 
I am so grateful that Sodexo gives interns the opportunity to dive in-depth to specific interests. I am looking forward to my leadership concentration where I can delve further into learning about negotiation, strategic planning, and acquire the qualities of a leader. 

​Hello everyone! My name is Lily Vinocoor. I am a region 1 dietetic intern living south of Boston, MA. In September, as I began my clinical rotations at Signature Healthcare Brockton Hospital in Brockton, MA, I was anxious to face new challenges and come out of my comfort zone. When I arrived at the hospital, my fears went away when I met my kind and welcoming preceptors who were enthusiastic about helping me succeed. In the final days of staff relief, I am amazed at how time flew by, and the amount of knowledge and confidence I gained as I prepare to be an entry level dietitian. I would love to share my experience and helpful tips I have learned along the way.
 
Conducting patient interviews and providing diet education was intimidating at first. As students, we study nutrition for 4-5 years and have a clear understanding of the relationship between diets and diseases, but I found it difficult at first to explain diets in an easy and simple way to patients who lacked previous nutritional knowledge. I took home the most used diet education handouts at the hospital, practiced speaking them out loud, and made note cards with key points I wanted to make when educating patients. I found these note cards to be extremely helpful to take with me into the patient’s rooms.

Hi, my name is Tamara Alleyne, and I am a region 3 intern located in Queens, NY. So far, I have completed my food service rotation at Société Générale in Manhattan, NY, and I am waiting to complete my last few weeks of clinical due to COVID-19. Dealing with COVID-19 has been both challenging and a learning experience. It has taught me to be patient and never give up. With my clinical site still closed to interns, I felt frustrated and defeated in the beginning, but always remember, when one door closes another opens.

During my food service rotation, I really enjoyed preparing and presenting a Valentine’s Day Heart Health theme meal for the employees. I am proud to say, the heart health information and meal prepared was well received. I made grilled chicken and shrimp tacos, black bean mango salad, Mexican slaw, pico de gallo, Mexican crema and a fun healthy twist on the traditional tres leches. Sodexo Group is launching a global corporate responsibility performance measurement and site improvement tool in April 2021. One of the six topic areas is Nutrition, Health & Wellness. I had the awesome opportunity of working with the team to develop best practices for general managers to use in order to make changes and improve their performance within their facility.