Portfolio

I completed my 8-month long dietetic internship at a large hospital in Philadelphia, PA, where I saw a wide range of patients daily. My clinical rotations and experiences included diabetes, renal, cardiovascular, oncology, neurology, pulmonary, gastrointestinal, trauma, burns, critical care/ICU, neonatal ICU, transplants, post-surgery, and general hospital medicine. These experiences involved patient education, utilizing the nutrition care process to provide targeted nutrition interventions, and prescribing enteral and parenteral nutrition regimens.

Also included in my internship were foodservice management and community nutrition rotations. In foodservice management, I worked with foodservice staff and management in production, retail, patient services, and clinical nutrition management rotations. I developed a retail business plan for a promotional event involving procurement, distribution, staffing, budgeting, marketing, and informatics technology. I also supported staff in food safety and sanitation, quality assurance, regulatory compliance, and menu planning practices.

My community nutrition rotation was completed virtually due to precautions taken related to COVID-19. I developed a community nutrition intervention based on a community needs assessment performed in relation to the city of Philadelphia. I also gained experience from private practice, WIC (The Special Supplemental Nutrition Program for Women, Infants, and Children), grocery store (retail) dietitians, and nonprofit dietitians.