DIETETIC INTERN: UNIVERSITY OF MARYLAND UPPER CHESAPEAKE HEALTH February 2020- April 2020
My management rotation was at the same hospital my clinical rotation was at. I had the opportunity to work with some of the same preceptors as I did before. The rotation was broken into 4 different sections; production, retail, patient services and clinical nutrition management. Due to COVID-19, I wasn't able to complete my rotation on site but transitioned online for my patient service and clinical nutrition management rotations. During my production rotation I worked with the production manager to;
Plan weekly and monthly menus
Produce production sheets for the kitchen staff
Complete inventories
Place orders
Receive orders
During my retail rotation I worked with the retail manager to;
Plan an promotional event to raise awareness for the cafeteria, bring new customers and raise overall sales.
Although both the patient services and clinical nutrition management rotations were off site, we were able to complete projects like;
Collaborating in a team of 5 to create food service staff training materials for Aramark team members on International Dysphagia Diet Standardization Initiative (IDDSI) level 3
A menu analysis project to produce menus for patients on a diabetic, 2 g sodium and regular diets.