Winding down

Last month I Finished the bulk of my internship rotation with Food Service. This rotation was interesting and fun however I do not see myself pursuing the food service industry as a career choice. During this rotation I got first hand experience with ordering and purchasing, food safety, production, storage, and several special projects including a “Hydration Station” which allowed students on a meal plan to choose healthy non sweetened beverage options such as orange cucumber water and berry basil water. A student forum I conducted also taught students how to make nutritious meals and snacks right in their dorm room using the microwave. During this time I also finished up teaching Icook classes. This was a great experience and really shifted my focus towards finding community based jobs in the future. Next up is 2 weeks of WIC rotation and then the internship officially ends. I guess that means it’s time to start studying for the RD exam.

First week at Charleston

I have just finished up my first week at Charleston Area Medical Center. My first week was spent with an RD that handles Orthopedic and rehabilitation floors. I also spent some time on a trauma floor. So far I am really enjoying this clinical rotation. My first taste of clinical dietetics was in long term care facilities and I am finding the hospital setting to be much more intriguing, fast paced, and more fitting to my personality. The CAMC is a very modern hospital and their technology is much more advanced then the long term care facilities, and I find it very pleasant to work with. I got a taste of working with TPN’s this week and really enjoyed it so I am looking forward to next week when I will be working on a neurology floor and there will be much more exposure to patients on a TPN. Since all of my MNT courses were taken a few years ago I am finding I often have to reach back into my mind and dust off information I haven’t used in a while. Although I felt a little rust at first by the end of the first week I am feeling more comfortable and confident with things. I can’t wait to see what next week brings!

Icook

WVU is teaming up with 4H for the Icook program. This study is aimed at encouraging families to cook together, play together, and enjoy meals together. Our part in this study is to teach a series of cooking classes. All this week we have been preparing our lessons, and practicing them in front of each other. Also we have been going into schools trying to recruit 8-10 year olds to participate in the study.

A day at a long term care facility

Today I accompanied Brittany to Preston to Roane hospital. In the AM she met with cardiac rehab patients. She meets with them a total of 4 times during their treatment. Today she talked about sodium and portion control. I was surprised at how willing and eager the patients were to talk to her and they even were making suggestions to others in the group.  In the afternoon we charted on a few patients in long term care that were flagged for weight gain. In two of the cases we decided to lower the calorie supplement they were receiving since they were gaining weight and were already in a normal weight. The third we kept the supplement since he was already underweight. The final charting we did was on a woman with advanced Alzheimer’s, her charting was done on a computer and Brittany suggested an ice cream supplement since that was the only thing the woman wanted to eat. 

 

Specialty Diet Menu

This week I have been working with another intern on creating specialty diet menus for residents in a long term care facility. It is a law that a special diet has to be in place for any dietary restriction including low fat, diabetic, low carb, etc. We were in charge of modifying the menus for vegetarian, low tyrosine, vegetarian diabetic, gluten free, and finger foods. The low tyrosine diet was the most interesting menu for me because I had not heard of it before. Apparently individuals on certain types of MAOI inhibitors (an antidepressant) can not have high doses of the amino acid Tyrosine which is found in processed meets and other preserved foods like pickles and sauerkraut, and aged cheeses. It is rare that a facility has to implement this diet into its food service rotation, in fact it has been 8 years since any of the facilities associated with Diane Keagen and Associates Inc have used this particular diet, however it is a law they must have it ready at all times.