COVID-19

Being an intern during the COVID-19 pandemic has taught me a lot about myself and the frontline healthcare workers. During this time I learned to be a team player and how to be adaptable to the situation. I learned to be flexible and embraced my role as an intern and healthcare professional. I became respectful for the frontline healthcare workers after seeing all of their hard work and caring each day.

Clinical

I completed my clinical rotation at Mount Sinai South Nassau, a 455-bed acute care facility, I completed over 400 hours of supervised practice assessing patents of multiple disease states, utilizing the Nutrition Care Process (NCP) in an ethical manner. I assessed the nutritional needs of patients, screened for malnutrition, provided appropriate interventions and education. Using the hospitals electronic medical record (EMR) Citrix, I collaborated with interdisciplinary teams and provided nutrition education using appropriate tools respecting age, culture, literacy level, and socioeconomic factors.

Long Term Care (LTC)

I completed my Long Term Care rotation at the Transitional Care Unit (TCU) located in Mount Sinai South Nassau. My assessments included using the minimum data set (MDS) form and the NCP. I had the opportunity to participate in interdisciplinary team rounds and collaborate with other healthcare professionals to provide quality care to patients. I found this experience to be quite valuable to understanding the integral role of the registered dietitian nutritionist (RDN) in the LTC setting.

Professional Research Presentation (PRP)

​​I successfully critically analyzed and interpreted present evidenced based research to a target audience of RDNs. I chose to research The Therapeutic Effects of Probiotics and Glycemic Control in Patients with Type 2 Diabetes. RDNs who attended the presentation were awarded 1 CPEU credit. 

MNT: Critical Care Concentration

I completed my concentration in MNT Critical care at Mount Sinai South Nassau. Here I completed 160 hours of supervised practice. I spent extended time in intensive care units (ICU, CCU, Respiratory Care Unit) assessing patients requiring nutrition support. Using the hospitals EMR system, I completed nutrition assessments integrating nutrition implications and pathophysiology on patients with complex disease states across the lifespan, using the NCP. I performed nutrition focused physical exams on critically ill patients, assessing and managing complex enteral and parenteral feeding regimens. I gained knowledge on critically ill patients and was able to strengthen my clinical skills, and build confidence working with patients in these challenging disease states. 

Food Service Management (FSM)

My food service management rotation included food production, retail, and management. Some of my accomplishments included developing and launching a retail marketing wellness event. I accomplished this in February dedicating it to Black History Month. I gathered information about suggestions of particular food items from hospital staff. I collaborated with the retail manager concerning menu planning, menu pricing, ordering of foods, marketing techniques, and overall customer feedback. I found this project to be informative and fun. It was a successful event, retail sales increased and feedback from customers was favorable.  

Community

I completed my community rotation at multiple sites including Island Harvest Food Bank, CSTEP (Collegiate Science and Technology Entry Program) at Nassau Community College, and at Mount Sinai South Nassau Out-Patient Dialysis Center. I enjoyed each of these sites and learned a lot from them. I conducted nutrition education presentations to various age groups in the life cycle including children, adults, and seniors. I presented these presentations at High Schools, for healthcare workers, and at a senior day center. I enjoyed doing my presentations and educating the community on various topics. Please see examples under projects.