A Day in the Life of a Food Service Rotation as a Future Dietitian
Hey dietitian friends!
Have you ever wondered what a dietetic intern does during their food service rotation?
Join dietetic intern, Chantell as she shares all about her day in the life of a food service rotation as a future dietitian.
Chantell completed her clinical and food service rotation at Miami Jewish, where she had a blast working with the food service department to create tasty meals for their awesome community.
Come follow along her journey 👇
Mornings in Food Service- Dive into the Foodie Fun
My day kicks off at 8:30 a.m. with a quick chat with the food service manager, plotting a day filled with nutrition and culinary awesomeness. Morning meetings set the vibe, and as I dive into tasks, the kitchen crew and I kick off the day with high-fives, ready for exciting challenges in creating yummy meals.
Let’s Break It Down Like a Foodie Pro:
Morning (6:00 AM – 10:00 AM):
- Whip up breakfast delights for patients and staff.
- Do an inventory check and restock food supplies.
- Work together with the kitchen crew to plan the day’s culinary adventures.
Late Morning (10:00 AM – 12:00 PM):
- Collaborate with dietitians to decode patient dietary needs.
- Fine-tune meal plans based on preferences and restrictions.
- Play food detective with a quality control check. 👀✔️
Lunch (12:00 PM – 2:00 PM):
- Lunch break (12:00-12:30 PM) – because even superheroes need fuel!
- Craft and serve a masterpiece lunch for all.
- Keep an eye on food presentation and portion control.
Afternoon (2:00 PM – 4:30 PM):
- Staff training or meetings on food safety – because safety first!
- Addressing feedback or concerns from our beloved patients. 🗣️❤️
Getting the Most Out of Your Rotation- Quick Tips for Dietetic Interns
Foodservice is a fast paced rotation and effective communication is your secret sauce to getting everything done.
If you want to succeed in your rotation, you need to create lists and communicate exactly what you need to get done.
For example, I categorized my tasks based on items like “inventory”. I managed my to-do list and focused on these tasks for the first two weeks!
Make sure to ask questions whenever you are unsure about something.
There are numerous departments to learn about and each one is unique. Take time to explore and get to know everyone on staff!
Taking Time to Reflect and Decompress
The food service environment can be chaotic and self-care is vital.
At around 1 p.m., I escape into the greenery, and enjoy a peaceful lunch away from it all. I like to turn on an insight timer meditation during my lunch break and take in the scenery outside.
I do occasionally receive a free meal known as a “test tray,” which has been delicious. I do enjoy Sodexo’s meals and enjoy trying different meals.
Reflecting on My Food Service Rotation as a Dietetic Intern
During my time with Miami Jewish, I gained knowledge about what it takes to operate a food service operation and discovered how many personnel are needed to make a menu successful or for patients to be satisfied with their meals.
One of my main tasks was to develop a new cuisine for a multicultural community, and I decided on a Cuban meal called arroz con pollo. Miami Jewish Health thought this was a great idea and added it to the menu for a meal time to see whether the patients would enjoy it.
I’m happy to report it was a huge success!
Conclusion
To my future dietetic interns starting on a food service rotation, keep an open mind and be adaptable, viewing challenges as chances for growth. To build a collaborative and rewarding journey in the dynamic world of food service, actively engage with kitchen staff, seek various learning experiences, and always value clear communication.