I have studied human biosciences and nutrition within my health science diploma/degree; both of these have brought me valuable skills and knowledge to succeed in this role.
One of my passions in life has consistently been about food, nutrition and wellness. As a small child, I was inspired by my mother and her journey back to school to become a nutritionist. Consistently throughout my childhood, I was guided towards healthy food with nutritional quality and learned about holistic health and how these things can directly impact one's quality of life. Once I entered college, my love and passion for cooking and food became apparent and I began to learn how to cook nutritiously and for substance. My knowledge base grew as I began to seek out online sources of information from nutritionists and dietitians alike. I have learned that there is not one
I am very interested in pursing a dietetic intern position at South Carolina Department of Health and Environmental Control (SCDHEC). I am confident that this internship will provide me a wide variety of practical hands-on training in all aspects of the dietetic field, which is necessary to successfully reach my career goals as a Registered Dietitian (RD).
I was exposed to a variety of different diets and food modifications and assisting residents that have difficulty swallowing with puréed foods. I further honed my clinical skills and developed new ones throughout my entire college career by volunteering in multiple areas of dietetics. One highlight in my journey was developing and leading food demonstrations and nutrition education for the needy. The Food Pantry is a ministry program of the Wesley Foundation, which offers a bag of groceries once a month to the needy in the local community. My task was to implement food demonstration and pamphlets on how to make use of the foods in the monthly grocery bags. My focus was to teach easy to cook meals utilizing many of the ingredients in a simple manner. It resulted in successful cooking demonstrations, which engaged the public in nutrition
Carolyn Tobin Director of Food and Nutrition & Environmental Services at Pennsylvania Hospital has a wide variety of education. She has a degree in Food Service management, Speech Pathology and Audiology and Nutrition. And she doesn’t eat correct. She has been in hospital Nutrition for the past 20 years. Prior to that she worked in food service at universities like Lehigh University and Chestnut Hill collage. She has also spent some of her early career in hotels and casinos. Out of all her jobs working in hospitals she favors the most.
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.
As UC San Diego Medical Center is a large tertiary care hospital that offers the highest quality of specialty care in the region, it would be my honor to be involved in this elite organization. In addition, the Dietetic Internship Program provides experiences in different areas such as clinical nutrition, community nutrition, research, service management, etc. Experiences from different extents are valuable as it will prepare me to be a well-rounded registered dietitian. Furthermore, the core valves of the program, which are Quality, Caring, Integrity, Creativity, and Teamwork are similar to my personal valves. I am willing to contribute my time and efforts in order to provide high quality nutrition care to the community. Another reason that
I have known Mrs. Jennifer Dixon Cravens for 5 years, and have found her to be dedicated, well knowledge in the field of health and nutrition, and patience with her students. I have had the opportunity to work with and collaborate on grants, organize and host conferences held at Bowie State University, and attend community classes from Mrs. Dixon Cravens, I have observed her work first hand. She has taught several community nutrition and
I aspire to perform Nobel Peace Prize winning research while providing compassionate care to my patients. Having both a researcher’s and a physician’s perspectives, I am motivated to bridge the gap between science and medicine by educating patients about their condition and treatment options in appropriate detail. As Albert Einstein said, “[I]f you can't explain it simply, you don't understand it well enough.” Being trained as a leader of both science and medicine at UCSF, my understanding will allow me to teach any patient and provide their right to educated healthcare decisions. With my balance of clinical work and research currently, I am excited to go to work every day since each day brings a new learning experience. Attending UCSF would transform my dream into my reality and keep this excitement in my life as I progress as a leader of academic
Getting into Adelphi University Graduate program will give me the opportunity to engage in promoting an optimal standard of care for patients and the community. Being Alumni at Adelphi University I know how helpful, caring and passionate all the professors and faculty staff are. I
These health care teams often are made up of many different types of professionals including doctors, physician assistants, nurses, pharmacists, dentists, therapists, registered dietitians (RD), and many other different types of technologists and technicians. Although all of these members of the team are essential, the role registered dietitian’s play and the knowledge they contribute is vital to many different specialties in health care. According to a study by Kelly Adams, Karen Lindell, Martin Kolhmeier, and Steven Zeisel, only 30% of medical schools require an actual separate course in nutrition. Although their curriculum may include nutrition throughout the many different courses a physician has to take, this is an inadequate amount of time being spent on nutrition to be considered and expert in this field, which results in the vitality of having and maintaining a RD on their team. Nutrition can prevent and help treat many different problems that arise in clinical care and the different specialties that it entails.
Montclair State University and I posses a common vision. I, like MSU believe in the power of thinking critically and acting ethically in every possible aspect of my life. I have chosen to study Nutrition at Montclair because I want to help people make educated lifestyle choices and develop healthy habits, which has always been a dream of mine. Because I intend to pursue a career in dietetics, I see Montclair State University as an ideal place for me. Offering impressive coursework and programs that will quench my thirst for knowledge, this university will prepare me for a dietetic internship and provide me the confidence of knowing that I would be getting an excellent education in nutrition at a top school with consistently high ratings.
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.