The first thing that drew me to Sodexo was the dietetic internship program.
They offered a very extensive clinical rotation so you got to see every disease state.
You also got a rotation with food service.
Working in an acute care setting I can visit with patients frequently.
So visiting them in a short period of time sometimes I can see huge, drastic differences between visits.
I have a patient who had some recent surgery, she had some wounds that needed to heal
and I worked very closely with her on increasing her protein intake
whether it be from different foods that she was eating, different supplements.
After I gave my patient recommendations on ways to increase her protein intake,
she was able to take that knowledge with her when she left the hospital
to further her healing following her surgery at home.
I have two children, and when my second one was born I went part time.
It was one of the wonderful advantages of being with Sodexo
that they accommodated my need to be part time.
So I went from kind of a full time Department Head, big job
down to being a Clinical Dietitian in the hospital, part time.
So it was a great way to keep my fingers in the field.
I didn’t lose any of my clinical skills.
And then after that I went back full time as a Clinical Nutrition Manager.
Over those years I had decided management versus clinical,
I love clinical. I love being with the patients.
One of the challenges we had was Nursing had to dose insulin based on what the patient was eating.
The thing they didn’t know was how many grams of carbohydrate were in the meals.
So I came up with a tool for Nursing to help them.
It’s something that they can log on to from the internet and it’s linked back to Sodexo’s recipes.
It gives them exactly how many carbs are in each food item that a patient eats
and it’s really helped them.