Hello everyone! My name is Vincent Santamaria and I am currently a Sodexo distance dietetic intern. I reside in Austin, Texas. I am currently half-way done with my clinical rotations and I have experienced many insightful lessons during my time at St. David’s Georgetown Hospital. As an intern, I have been given the chance by my mentor to work with many members of the interdisciplinary team. I have seen many types of clinical procedures like a modified barium swallow, different types of wound dressing, the setting up of RotoProne beds, x-ray imaging for spine conditions, tube feeding initiation, etc. I have seen all kinds of disease stages and got to practice the nutrition care process that I learned throughout my DPD program in college.
This internship has provided me with the tools to become a successful dietitian in a variety of settings. I feel more confident with my people skills and how to present myself in a professional manner. My favorite assignment was the retail marketing and wellness project. I increased the sales of Sodexo’s SoGo cards by setting up an information table and marketing the Local Artisan Sodexo account’s mission at my food service management site. I presented recipes, promoted the kitchen’s sustainable philosophy, and shared all the wonderful experiences as a distance dietetic intern with the employees of that company. At the end, both the executive chef and food service manager thanked me for my efforts at promoting the kitchen. I have a feeling that once I am done with this internship, I will be ready to become a successful entry-level dietitian that is ready to tackle any challenge.
This internship has provided me with the tools to become a successful dietitian in a variety of settings. I feel more confident with my people skills and how to present myself in a professional manner. My favorite assignment was the retail marketing and wellness project. I increased the sales of Sodexo’s SoGo cards by setting up an information table and marketing the Local Artisan Sodexo account’s mission at my food service management site. I presented recipes, promoted the kitchen’s sustainable philosophy, and shared all the wonderful experiences as a distance dietetic intern with the employees of that company. At the end, both the executive chef and food service manager thanked me for my efforts at promoting the kitchen. I have a feeling that once I am done with this internship, I will be ready to become a successful entry-level dietitian that is ready to tackle any challenge.
