I recently completed my Dietetic Internship at Messiah College in Mechanicsburg, PA. This program consisted of 1,275 supervised practice hours in a variety of areas of nutrition and dietetics including acute clinical care, outpatient nutrition education, long term care, food insecurity, and food service. Specific rotation sites included:
- Wellspan York Hospital/Wellspan Ephrata Hospital (Acute Care Clinical)
- Performed the Nutrition Care Process and used standardized nutrition language to provide daily high quality care for individuals of varying age, ethnicity, conditions, and health status
- Collaborated with interprofessional healthcare teams to optimize patient care
- Sarah Todd Memorial Home; Carlisle, PA (Long-Term Care)
- Conducted regular assessments and administered nutrition care to elderly residents
- Established effective communication with medical staff to ensure proper health, safety, and contentment for each resident
- Wellspan York Hospital (Outpatient Nutrition)
- Provided nutrition education and medical nutrition therapy to individuals from varying populations
- Experienced numerous medical nutrition specialties including weight management, cancer, pregnancy, endocrinology, cardiovascular, and employee wellness
- Central Pennsylvania Food Bank (Community Nutrition and Food Insecurity)
- Created nutrition quality assessment tools for employees and partner agencies
- Assisted food insecurity outreach initiatives in urban areas of Dauphin, York, and Lancaster County
- Cumberland Valley School District (Food Service)
- Developed and piloted Share Table program at Middlesex Elementary to reduce food waste while in compliance with regulations of the National School Breakfast and Lunch Programs
- Created, implemented, and evaluated new lunch meal for potential addition to cycle menu at Cumberland Valley High School
- Wellspan York Hospital (Food Service)
- Explored inpatient food service by participating in the purchasing, receiving, production, distribution, and benchmarking tactics involved
- Evaluated and ensured quality of food and services that result in patient satisfaction
- Milton Hershey School (Food Service)
- Creatively served as a nutrition resource by creating/implementing demonstrations and tools to improve overall nutrition quality as well as student and faculty exposure to health initiatives
- Performed health audits in three school kitchens to ensure proper compliance to safety and sanitation policies that result in safe and high quality nourishment to students and faculty