Dietetic Internship: University of Saint Joseph
At the conclusion of the program, I took it upon myself to produce this video on behalf oh the internship class at our final graduation ceremony to thank our faculty preceptors.
I created this "tasty" video of how to make one of my favorite recipes, vegetarian lavash!
CLINICAL ROTATION
Southington Care Center
As a dietetic intern I completed a long-term care rotation at Southington Care in Southington, Connecticut. I worked with one dietitian who oversaw the 130 bed facility that included the short-term inpatient rehabilitation, rehab nursing home and long-term care. I provided direct patient care completing a nutritional assessment and documented the patient’s progress. During visit with patients, the resident and family members were educated on diet recommendations and modifications based upon medical nutrition therapy guidelines. I worked with the Speech Pathologist to gain a greater understanding of the importance of modified diets.
For more information on Southington Care, please visit http://www.southingtoncare.org
For more information on Southington Care, please visit http://www.southingtoncare.org
Extended Care Patient Case Study |
Saint Francis Hospital and Medical Center
As a dietetic intern at Saint Francis Hospital and Medical Center (SFH) in Hartford, Connecticut, I worked with eight in-patient dietitians who oversaw the 617-bed acute inpatient care floors. I worked alongside dietitians on the cardiac, stroke, oncology, general medicine, intermediate care, medical/surgical ICU, cardiac ICU, gastro-surgical unit, adult and child psychiatric unit. I provided direct patient care using medical nutrition therapy based upon the standards of care at the hospital. I reviewed patients charts including clinical progress notes and laboratory values, then interviewed the patient and family members. I assessed the patients nutritional status and knowledge of diet, and provided counseling and education on various disease states including low sodium, consistent carbohydrate diet, heart healthy diet to name a few. I also developed care plans, documentation and monitored the patient's progress. I determined the nutrient and energy requirements and then implemented nutrition care plan communicated in medical charting. I informed physicians of patients' nutritional status and need for changes in diet, enteral or parenteral feeding. I developed my skills to be proficient charting in EPIC. I then completed a quality improvement project on the floor coverage for the full time dietitians at the hospital who was on maternity leave. Lastly I completed two weeks of staff relief with another dietetic intern covering the cardiac and stroke floors.
For more information on SFH, please visit www.stfranciscare.org/default-hartford.cfm?id=769&fr=true
For more information on SFH, please visit www.stfranciscare.org/default-hartford.cfm?id=769&fr=true
Quality Improvement |
Acute Care Patient Case Study |
FOODSERVICE ROTATION
United Technology Corporation
I completed a foodservice rotation at United Technology Corporation located in Farmington, Connecticut which is a large corporate facility that hosts special events and corporate luncheons. I worked in a fast-pace environment with executive chefs preparing catering orders, specialty corporate events, and the day-to-day buffet menu. I worked with another dietetic intern to plan and develop a full day event for the University of Saint Joseph dietetic internship class at UTC consisting of a series of foodservice lectures of the presenters' choice, a piping demonstration from executive chef Jason, a special featured themed lunch and a class culinary cooking challenge. The cooking challenge included specific medical nutrition therapy diets for a celiac patient, dialysis patient, and a low residue diet. Lastly I conducted an in-service training with an evaluation for the front and back of the house on hazard communication and chemical safety.
For more information on UTC, please visit https://eurestcafes.compass-usa.com/UTC/Pages/Catering.aspx
For more information on UTC, please visit https://eurestcafes.compass-usa.com/UTC/Pages/Catering.aspx
Inservice Presentation.pdf |
HACCP Project |
Health Fair Flyer for Weight Loss.pdf |
COMMUNITY ROTATION
Eating Disorder: Center for Discovery
The Center for Discovery is an eating disorder treatment center located in Fairfield, Connecticut. I worked with the dietitian who was able to provide the clients personalized treatment specific to their eating disorder. I conducted a nutrition education class and discussion for the clients based on their interests. I attended exposure response prevention outings, which addressed the specific needs and situations that are a trigger for a client. I also completed nutrition documentation for new admission, along with activities such as nutrition group, and restaurant outings that each client attended. I worked with clients using the exchange system for proper meal planning and encouraged the clients to try new foods. For a special project I collected recipes that would be appropriate for the new spring/summer menu being developed.
For more information on Center for Discover, please visit www.centerfordiscoverynewengland.com
For more information on Center for Discover, please visit www.centerfordiscoverynewengland.com
Spring/Summer Recipe Ideas_.pdf |
Renal: Comprehensive Dialysis Care
As a dietetic intern I completed a rotation working with a dietitian at Comprehensive Dialysis Care located in Meriden, Connecticut. I created education materials on albumin levels and protein content of foods to remind patients of foods high in protein (pictured below). I reviewed monthly labs of electrolytes and renal function. These lab values were compared to previous months, to look at trends which were discussed with the patient on their monthly report card. The dietitian and I discussed how the patient was following the diet, and any questions the patient may have had. When nutritional goals were not met, appropriate interventions were selected including patient education, changing medication regimen, or encouraging protein supplements.
School Nutrition: Meriden Public Schools
For the school nutrition rotation, I was at Meriden public school district located in Meriden, Connecticut. The rotation was in March which happened to be National School Breakfast Month. This year Meriden Public Schools chose the school in the district that had the most significant decrease of breakfast participants, that school happened to be at Polansky Elementary School. Polansky Elementary School hosted a two day breakfast (that was re-imbersable) that invited all parents and students to attend. The breakfast had a superhero theme and featured Median Public Schools award-winning breakfast sandwich, which consisted of turkey sausage, potato patty, egg, mozzarella cheese on a ciabatta roll served with salsa and jalapenos on the side. Overall, the attendance for the event was great and there was really good feedback for the breakfast. Additionally, during my time in the Meriden Public Schools I assisted in justifying and ordering commodity items based on current stock and usage over the past year along with planning a new after school snack menu.
For more information Meriden Public School, please visit http://www.meridenk12.org
For more information Meriden Public School, please visit http://www.meridenk12.org
Sarah Seneca Group Home
As a dietetic intern at Sarah Seneca Group Home located in Branford, Connecticut another dietetic intern and I had the opportunity to create a Nutrition Guidebook. While at Sarah Seneca myself and the other intern recognized areas that needed improvement to better meet the nutritional needs of the clients. The nurses in the organization wanted to ensure that each client was receiving a diet that was prescribed by the patients physician. These diets included medical nutrition therapy guidelines along with size of food pieces that was safe for the client. The Nutrition Guidebook focused on the diet orders that would be consistent for all clients when a client was on a specific diet. The Nutrition Guidebook was a general tool that would help the managers and kitchen aids that were preparing meals. The topics in the guidebook included sanitation, kitchen safety, basic cooking knowledge, MyPlate guidelines, portion control, label reading, diet orders, grocery store guidance and cycle menus. Although the other intern and I were only there for a short time, we wanted to leave a lasting impact with a wealth of information to reference.
For more information on Sarah Seneca Group Home, please visit sarahseneca.org
For more information on Sarah Seneca Group Home, please visit sarahseneca.org