Carolyn Tobin Director Of Food And Nutrition & Environmental Services At Pennsylvania Hospital

Silveria stated she likes to bake, create recipes, jog, swim, and write. Therefore, I trust she would be a nice fit for the Nourish 282 program which the Staff Advisory committee discusses weekly. The program has created a school garden, assisted lunch staff with creating healthy recipes, and joined forces with the physical education teachers to provide extra-curricular activities. The committee is seeking a person to coordinate various facets of this new program. One task the committee has completed was preparing food bags for deprived families. Kathy acknowledge in her interview that she enjoyed establishing programs similar to this in the past. Therefore, it is my belief she would enjoy preparing food bags. The second activity calls for creating a solid physical health program for children. Kathy said she likes to run and swim. Therefore, she may be interested in promoting a club such as a running team. Thirdly, her love for baking and creating recipes would be beneficial to the lunch staff. In the past the lunch workforce have partnered with families to create natural recipes for the lunch menu. Kathy it seems would enjoy the ability to develop new

I listen to patients and I address the issues that are most important to them. As the clinical director for the OAS community clinics at Ross University, I worked diligently with our faculty advisors to provide free clinical evaluations to the local Dominican community. We offered screening examinations for hypertension, diabetes and obesity. It was my responsibility to train the volunteers, set up the clinic, and to ensure that the clinic ran smoothly for both students and patients. The gratification that I got from promoting healthy living and disease prevention when participating in community clinics played a huge factor in motivating me to start a weekly weight management clinic with my mentor. This opportunity will allow me to continue to practice my clinical skills as I provide evaluations, education, treatment and consultation services to

Hospital-Acquired Infections entail, urinary tract infections, pneumonia and bloodstream infections. In addition to the patients, the Infections tend also to affect the healthcare workers who usually take care of the patients who are the main sources of the of the infectious diseases in the hospitals. The project tends to investigate the best evidence-based practices and approaches used to reduce the rate transmission and spread of the HAIs, such as washing of hands by healthcare workers. The statement of the problem focuses on the best methods and efforts that can be developed and implemented in the hospitals with the objective of preventing the Hospital Acquired Infections contributed by healthcare workers and the patients who come for treatments at the hospitals (CDC, 2016).

It was the movie “Super Size Me” that had ignited my passion for dietetics when I was in high school. However, I simultaneously heard comments about how insecure and tedious it is to be a dietician. Struggling between the choice of security and interest, I choose the United States to be the dream place for my future study.

For a long time, I had only considered nutrition as a weight managing tool for my non-stop weight losing battle. But as I learned more about nutrition, I began to ponder myself for the necessity to lose weight. From classes, I was taught about different functions of nutrients in our body, and dietitians utilize food and nutrition to help a person achieves better health. Since then, I dreamed about becoming a dietitian that educates people on the pleasure of enjoying food and staying healthy at the same time. Once I discovered my desire of becoming a dietitian, I dropped out of nursing school and went into UC Davis to continue my study in nutrition.

The community Faces many challenges with the absence of many stores, fast food and non perishable food are the most accessible food in the community which is one of the contributing health factors to many health problem the community is facing today. The community is in need of more awereness that could evolve from being obese. It is essential for the public nurse to assess the population needs and their readiness to accept changes that might affect their daily life in a positive way. The nurse will need to encourage the population to engage in decision making regarding their community, and facilitate opportunities for them to get access to appropriate resources.

Many are unable to prepare a homecooked meal for themselves and their families, which often means supper comes in the form of a burger and fries from the nearest fast food restaurant. This “quickie” alternative has become socially acceptable as well as caused some other obstacles. According to to Christopher Murray, director of the Institute for Health Metrics and Evaluation at the University of Washington, obesity is a growing problem that in 2015 accounted for 10% of deaths in the United States, and 7% in the United Kingdom. Extra weight tempts disease and health problems which can shorten one’s life. Centers for Disease Control (CDC) concluded that heart disease and cancer are still the leading causes of Americans’

Advocacy plays a major role for the advancement within the dietetics profession. At every level, federal, state, and local, the continuation of work within the government to uphold the standards previously made and to build or change for further improvement is an important part within the field. Health care and health insurance is a major issue that not only affects the dietetics field, but also any other medical profession. The cost for insurance, the constant changes in plans and knowing what is covered or not covered is a constant battle that affects how patients or clients can utilize the dietetic professionals for their health. The ever changing health insurance also makes it difficult for professionals within the field to stay on top

For this counseling assignment, I played a role as a counselor for a client who has nutrition issues. My client is a 53-year-old female, who has health problems with prediabetes and overweight. She is a single woman who lives with her sister and nieces. Most of the time, her sister prepares the meals for the family. According to her lab results from a recent doctor visit, her hemoglobin A1C is 6.2% and the estimated average glucose is 134 mg/dL; she is diagnosed with prediabetes. According to her 24-hour recall and counseling, she eats breakfast and dinner at home, especially Thai and Chinese foods. Since she does not have time at work, she usually orders food from the restaurants nearby her workplace. Her total intake for the 24-hour recall

Alison Krall was the speaker, she joined the clinical nutrition team at Ohio State in 2003. Her work mainly focuses on the medical and surgical ICU, Oncology including the Outpatient Radiation Clinic, and several other areas in Oncology. In 2015, she worked as a Lead Dietitian and Clinical Coordinator for the Human Nutrition Dietetic Internship program. One thing that I think I would like this job is to teach outpatient control their nutrients intake or do some instruction about the nutrients intake to them. One thing I think I would not like about this job is that you need to meet many patients in a day, and some times you don’t know the answer when patient ask you some specific questions. One thing that really surprise me is that the outpatient

For the past five years, I have worked in the Nutrition Education and Obesity Prevention Branch (NEOPB). I actively participate in policy and procedural decision-making that has a department-wide impact and proactively support NEOPB’s goals to increase fruit and vegetable consumption and physical activity within CalFresh families, which are some of California’s most vulnerable populations.

A clinical dietitian is one career path registered dietitians may pursue. UW Health is a network of hospitals and clinics that hires registered dietitians to work with patients to achieve their health and wellness goals, using the foundation of good nutrition to do so. UW Health employs dietitians both in the hospital settings, and in out-patient clinics. This report will focus on the role of dietitians in the out-patient setting. The UW Health website describes the role of the dietitian as being in charge of the patient’s medical nutrition therapy, meaning they are using a nutritional evaluation to make an individualized plan to help that patient reach their goals. In addition, the dietitian is providing education to the individual in respect

Charlestown High School wanted to promote healthier choices in the cafeteria. They wanted to increase the number of students eating daily in the cafeteria and to understand how healthy foods can also taste good. The students and teacher started by working in the cafeteria. They designed a display plate, and helped to prep food for the lunch service. Nutrition and Wellness students taste tested new options on the cafeteria line. Food Services surveyed the students about the menu in the cafeteria and used the feedback for future decisions. FCCLA Students created a video of the new options available in the cafeteria. The Nutrition and Wellness classes from Mrs. Cassady’s classes created menu ideas that could be placed on the line in the

During our DCC observation, we had the opportunity to engage with Curtis Thomas, Yolanda Wright, and Josephine Rose. Each of these employees taught us about the different operations in DCC. First, Curtis showed us how to run SmartSubs for the evening meal. He explained to us that he addresses the conflicts that arise from fluid-restricted patients. If the order says, “No replacement found,” Curtis went back into Computrition to manually put items back in using the “Fluid Restriction Guide.” Next, he printed the tally guide report for each line. Each line had 3 reports: hot food, cold food, and loader. Afterwards, we met with Yolanda to observe her printing the first set of tray tickets for the evening meal. She mentioned that whoever works the early morning shift in DCC is responsible for printing out the queue list, updates and late trays using Vista software. Once she printed the tray tickets, she cut each page into 3 and ordered the tickets based on each unit. Yolanda mentioned that each meal has a different color pen specifying the number of diet orders for each unit to avoid any confusion. If there were more than 20 orders for one unit, she would put the excess into the next set because the meal carts only hold a maximum of 20 trays. Ms. Rose told us that she is currently responsible for running the select menus for CLC, SCI, and 6D. DCC explained that diet changes are typically ordered by doctors and dietitians through CPRS

It is imperative that community nutritionists and health-care providers recognize risk factors so that they can