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Clinical Rotation

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I spent 12 weeks in an acute in-patient setting at Washington Hospital in Fremont, California. I worked with the clinical RDs including the clinical nutrition manager. During my rotation I:

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  • Screened patients using the facility's criteria for assigning levels of nutritional risk

  • Performed medical nutrition therapy using the Nutrition Care Process for different disease states such as obesity, diabetes, chronic kidney disease, and gastrointestinal diseases.

  • Charted notes in the EPIC electronic medical record system

  • Conducted comprehensive nutritional analyses, screening assessments and evaluations

  • Presented a case study to clinical nutrition department: Identifying Nutrition Risk in the Critically Ill, including a post-test

  • Counseled patients on various disease states, including type 2 diabetes, cardiovascular disease, renal disease, hypertension, hyperlipidemia, pancreatitis, and COPD

  • Wrote nutritional care plans for patients on nutrition support. Implemented and evaluated tolerance to recommended tube feedings rate and regimens

  • Presented at Pulmonary Rehab Class about Nutrition and Lung Disease. Gave information on diet tips, vitamins & supplements, and weight management

  • Created recipe handout for Mended Hearts cooking class that featured healthy, seasonal recipes

  • Assisted RD in lunch tray audit. Evaluated 5 different diet order trays (Regular, Dysphagia Pureed, Ground, Chopped, and Vegetarian Indian meals) for accuracy, point of service temperatures, and quality

  • Coordinated Earth Day booth and sold produce bags featuring produce from local farmers in reusable tote bags. Provided food samples of recipe using produce from our bags. Handed out prizes to kids who answered nutrition questions on prize wheel.

  • Assisted with culinary rounds. Provided samples of meal tray entrees to patients, family, and staff on 4th floor in return for comments and ratings. 

  • Participated in Employee Health Fair with booth display of portion control, portions changes in the US through the years, and handouts on daily food group/calorie needs

  • Participated in the American Diabetes Association’s Diabetes Alert Day with clinical RD. Offered screening for Type 2 diabetes risk and related handouts/resources. Incentivized screenings with plants seeds after completing the screen

  • Created tray tents for World Hand Hygiene day to increase awareness of hand hygiene for safety of all patients, family, and healthcare staff

  • Participated in RD, food service, and Food & Nutrition Services/Nursing Liaison committee meetings

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