Dietetic Intern
Clinical Rotation
Seton Hays
Seton Hays:
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Largest medical campus in Hays County
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Serves patients from Hays, Caldwell, and South Travis counties.
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Offers the following services:
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Cardiac Care Services including Open-Heart Surgery
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Certified Primary Stroke Center
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Critical Care Services
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Diagnostic & Interventional Services
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Digestive Care including Surgical Procedures
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Emergency Department/Level IV Trauma Center
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Infusion Center
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Inpatient Medical Services including Oncology
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Labor & Delivery
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Level II Neonatal Intensive Care Unit (NICU)
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Outpatient Therapies
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Surgical Care
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Urology Services
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Women’s Services
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Also participates in the ERAS program
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Enhanced Recovery After Surgery​
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Currently only for GI surgeries
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The RD played a big role in this program, offering pre-surgery consults to improve nutritional status before going into surgery, as well as following up on patients in the hospital.
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I spent 2 months conducting my clinical rotation at Seton Hays. Currently Seton Hays has 1 dietitian for the entire hospital, so as soon as I felt ready, I shared her patient load and even participated in staff-relief early on. I thrived on the fast-paced environment at Seton Hays.
During my rotation, I accomplished the following:
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Performed nutritional assessments and determined appropriate nutrition care plans for patients, averaging up to 8 patients per day.
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Providing in-patient educations on diabetes, congestive heart failure, heart healthy diet, and renal diets.
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Evaluated treatment plans and patient progress in order to revise nutritional care.
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Prepared enteral and parenteral nutrition recommendations.
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Established beneficial relationships with multidisciplinary teams.
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Attended ICU multidiscplinary rounds throughout my rotation.
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Attended Seton Dietitian network meetings and presentations.
Projects:
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Conducted a literature review on how nutrition support affects the gut microbiota.
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Developed and presented 3 case-studies that showcased my nutritional assessments, nutrition care plans, and included a concept map.
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Created a nutrition education handout for management of acute-diarrhea.
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Conducted test trays to assess the quality of patient meals.
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Presented an in-service to food service staff about the importance of texture-modified foods.
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Evaluated inappropriate uses of the malnutrition screening tool and created a plan of how to correct these issues.