Registered Dietitian interview ALH-0020

Introduction

  • Amber introduces the session and invites the guest speaker, Michelle, a Registered Dietitian and Director of Food and Nutrition Services at Kaiser.

Background of Michelle

  • Michelle's educational background: undergraduate degree in Clinical Nutrition from UC Davis.

  • Initially undecided about career path but chose nutrition to avoid physics and pursue a hospital-based career.

Path to Becoming a Registered Dietitian (RD)

  • After undergraduate, must complete:

    • Dietetic internship: a supervised practice program.

    • Master’s degree (now a requirement).

  • Some programs combine internship and Masters for concurrent completion.

  • Various paths in nutrition besides dietitian (e.g., public health, recipe development).

Dietetic Internship Experience

  • Internship through Sacramento State provided broad hospital experience and eliminated the counting of hours for practice.

  • Opportunities in outpatient work, community health, food service management, etc.

Roles and Responsibilities of a Dietitian

  • Primary role in hospitals: Identify and treat malnutrition, which affects 37% of hospitalized patients.

  • Malnutrition impacts healing, infection resistance, and hospital stay length.

  • Conduct daily screenings and assessments of at-risk patients.

Nutrition Support

  • Types of nutrition support:

    • Tube feeding (nasogastric or gastric tubes).

    • Total parenteral nutrition (IV nutrition) for patients unable to eat.

  • Essential for patients on ventilators or with blocked gastrointestinal tracts.

  • Dietitians manage patient nutrition carefully, adjusting based on medical conditions and labs.

Working Environment

  • Michelle enjoys acute care setting; found it fulfilling to work hands-on with patients.

  • Interdisciplinary teamwork is crucial, collaborating with doctors and nurses.

  • Challenges include high patient census and stressful workloads but rewarding due to positive patient impacts.

Patient Education

  • Educates patients post-surgery on specialized diets and food management.

  • Focuses on individualized education rather than general healthy eating advice.

Advancement and Management Role

  • After seven years in clinical role, Michelle became the director of Food and Nutrition Services.

  • Transition to management introduced food service responsibilities and overview of dietitian staff.

Educational Pathway and Job Market

  • Students need a Master’s degree and passing the RD exam (mostly successful if prepared).

  • Important personal traits: communication skills, organization, and ability to work in teams.

  • The job market is favorable, especially for interns transitioning to positions in hospitals.

Continuing Education

  • RDs need 75 hours of continuing education every five years to maintain credentials.

  • Options include professional journals, lectures, and specialized certifications (e.g., Certified Nutrition Support Clinician).

Closing Remarks

  • Michelle expresses love for being a dietitian and willingness to assist students pursuing this career.

  • Offers her email for further questions or guidance.