Dietetic Intern Position at South Carolina Department of Health and Environmental Control

My interest as a future Registered Dietitian is to work children and adolescents. I wish I can afford nutrition education, especially to children and adolescents, as I think the value of food and nutrition education is the important step in shaping a

I posses many strengths that will make me a successful dietetic intern, which include my abilities to multi-task and handle stress. I exhibited effective time management skills when I graduated with Cum Laude Honors, while simultaneously working five days a week for Clovis Unifies School District. While working for Clovis Unified School District I received two promotions, which indicates that I have a strong work ethic and take initiative. My education and the experience I have acquired working at Madera Community Hospital have allowed me to develop a strong understanding of medical nutrition therapy and foodservice management. I also possess strong interpersonal skills, as I am always very respectful and professional when interacting and with my peers and superiors. My strong leadership and communication skills were demonstrated when I was responsible for supervising eight staff members and overseeing an afterschool program at with over 100 students enrolled. This required a great deal of responsibility, as I was required to communicate with parents, school officials, and my staff effectively.

My first introduction to nutrition began at age eleven when I would often read health books at my leisure. As a result, I slowly began practicing nutritious habits and even encouraged family members to join me. After realizing how I positively impacted close family members into making healthier diet and lifestyle choices, I came to understand the value that education can have in creating change. I was eager and motivated to start a career helping others live healthier lives and desired to use my dietetics degree to make an influential impact on rural and underserved areas where resources and community organizations are limited, yet necessary.

A Certified Clinical Nutritionist is someone who counsels clients on how to either maintain or create healthy diets and ultimately a healthy lifestyle. A bachelor degree, certifications and many hours of internship are required to become a Certified Clinical Nutritionist. Becoming a CCN does not only require an interest and a degree in Nutrition Science. To be a successful professional entails much more. This research will determine the specialized knowledge, skills, abilities, personality, and technology competency that will be attributed to the overall success and achievement in the future of a Certified Clinical Nutrition. An outline and overview of the educational requirements as well as, some career goals will be presented. This study will also take a detailed look at how some current issues in the health sciences relate to the nutrition science profession.

The current professional issues summarized in the article Opening Sessions Remarks highlights the Registered Dietitian Nutritionist (RDN) concerns on the minimal availability of internships available for the participation and education of future RDNs. A second concern is the lack of ethic diversity in the RDN profession, in order to understand the cultural background of the patients the RDN profession. Diversity must be a factor to fully expose graduating RDN’s to individuals from other races, religions and cultures to understand their dietary requirements. According to eatrightpro.org, African-Americans make up three percent of the registered dietitians in the United States of America; four percent are Hispanic and five percent Asians.

The food we consume every day has a significant impact on our health. Changes in your diet can help prevent or control many health problems such as obesity, diabetes and certain risk factors for cancer and heart disease (Nutrition Dietetics 2016). It is crucial for a Nutritionist to understand the health concerns of their clients, as well as their possible food intolerances and even their diets based on religious practice. A Nutritionist should

The roles, activities, and regulations in which dietetics practitioners perform are established by the Academy of Nutrition and Dietetic (AND) in the “Scope of Practice in Nutrition and Dietetics” article published in June, 2013. Broken down into three different sections; an overview of main role and function of a registered dietitian (RD), provide resources to RDs in decision making and enabling RDs to become leaders in providing nutrition services. The scope of practice in credentialed practitioners is established in the practice act, interpreted and regulated by the Academy or the board of that regulates the practice in their respective states. With today’s growing health care, the demand of nutrition services is branching out in new directions.

I am submitting the enclosed resume for consideration of the data technician position in the nutrition services department at Beaumont Hospital – Troy. Very early in my life, I acquired a strong interest in nutrition and individuals who have special dietary needs. My continued interest has prompted me to take classes in exercise science/nutrition, human anatomy and biology in high school and college.

I firmly believe that through earning the registered dietitian credential, I have a chance to impact the health outcomes of my family, friends, neighbors, future patients, as well as future generations. I am confident that the Dietetic Internship and Masters of Public Health (DI/MPH) program at the University of Texas School of Public Health (UTSPH) is the ideal environment to prepare me in the pursuit of my primary long-term goal of developing a career as a research dietitian. In addition to the program’s alignment with my professional interests, I will bring grit, curiosity, maturity and academic excellence to the next cohort.

The 2014 final ruling by the Centers for Medicare and Medicaid Services (CMS) regarding therapeutic diet order writing privileges for qualified registered dietitians (RDs) has the possibility of improving both efficacy and efficiency of patient/resident care. It should be considered a victory for the profession as registered dietitians are receiving validation of inclusion as medical staff and fulfilling an equally important role as part of the medical care team. (Schaeffer, 2014). “It allows for nutrition experts who are trained to investigate and establish causal relationships between nutrients/diet and disease to participate in the dissemination of that firsthand information to patients” (Schaeffer, 2014). The step should be additionally

The goal of anyone who enters into the dietetic field needs to have one common interest, help those we serve by giving them back their nutritional balance they have lost. As I began my journey into the dietetic field, I thought I had a grasp on what it would take to be a professional within it. Now that I have ventured into it almost two years, I realize that the career itself and the dedication it takes is more humbling than I anticipated. As I go forward, I know I need to be open to change and open to the ideas and research around me. To better serve my clients and/or patients, I need to stay on top of the latest diets, research, surveys, education opportunities, etc. In my personal life, I believe you need to walk the walk if you are going

Course Description and Content: Incorporates principles of human nutrition, essential nutrients, nutritional needs of different age groups, and nutrition research. Focuses on the relationship between nutrition, physical fitness, lifestyle, and health, with supporting emphases on consumer awareness, evaluation of nutrition information, eating disorders, and the importance of a balanced, varied diet.

Born two months premature at just under five pounds, I like to believe that starting small can lead to big things. My parents were informed that it was unlikely that I would attend public school or gain the ability to speak well. But they were undaunted and instilled in me a can-do attitude. For the next dozen years I worked hard to overcome those setbacks with a steady routine of speech, motor skill and nutrition therapy. Without knowing it then, those difficult experiences were building my character and inspired my future. During my hospital volunteer work, I learned about the critical role diet plays in health, particularly for expectant mothers. Working with the Food Trust and Act in Faith nonprofits, I discovered how difficult it was for low income people to access nutritious food; and working with Aramark I developed a love and respect for preparing and serving healthy meals. Now, as I move on from West Chester University, I am proud to say that I am able to pay forward the kindness I received as a child, and the knowledge I 've gained through my studies and work, as I pursue a profession in dietetics. Good and accessible nutrition is vital for every person 's wellbeing, and I want to dedicate my life 's work to this field.

The brief educational intervention for this study was conducted among Meharry medical students during their Family and Community Medicine clerkship between May 2014 and December 2015. An existing ninety-minute didactic education session for Preventive Medicine topics was enhanced through the addition of nutrition content related to chronic disease prevention and treatment. The curriculum was designed by Meharry faculty based on a thorough literature review, including guidelines and recommendations from organizations such as the National Institutes of Health, American Diabetes Association, and USPSTF.21 The content was tailored toward identification of risk factors, screening, and dietary recommendations for coronary heart disease, diabetes mellitus type 2, and hyperlipidemia.

My internship with the Franklin County Local Food Council is not the most traditional internship. As they have no physical office, much of my work is to be done out of the typical meeting frame. The Council meets once a month for roughly two hours. I have yet to attend a meeting. So to begin my internship, I familiarized myself with food systems and the city and county’s Local Food Action Plan.