What?

My friend Julia and I were hosted by the team of dietitians at Royal Columbian Hospital (RCH), an acute care facility run by Fraser Health. To start the visit, we had a chance to sit with two of the clinical dietitians as well as the managing clinical dietitian, and heard about their work. They gave examples of how their average day on a ward at RCH would look, and we had the opportunity to ask questions about everything from how charting works to the way that each of their careers led them to where they are now. Following that, we met the dietitian who manages the RCH foodservice unit and took a thorough tour of the kitchen and trayline areas.

For a more detailed description of our site visit, please see our summary here: acute.rch.chan.site visit report 2015

So What?

I really appreciated having the chance to chat with clinical dietitians Alison, Davina, and Jan about their work. I often feel that, of all the ways that dietitians work, the clinical side of things is where I have the least experience and understanding. It was great to get a peek into the space where the clinical dietitians at RCH work, and to get an understanding of how their average day unfolds. It was extremely helpful to gain insight to the way that patients’ diets are determined, and I was surprised to learn that RCH, as the main trauma care facility for Fraser Health, covers such a large area of the province and such a wide array of ailments.

Having worked in a hospital foodservice unit before, it was interesting for me to visit the tray preparation site and make mental comparisons to what I’d previously experienced. It was interesting to learn that throughout Fraser Health, all of the meals are cooked on-site rather than imported, frozen, from elsewhere. Throughout the site I found that I spent a lot of time considering what an immense task it is to provide food for so many sick people; although I have experienced this type of work before, I was amazed all over again at the many, many things that need to be taken into account in order to properly feed the patients, and how crucial it is that all staff play their part and follow food safety protocols. I also noted the key role of the people who originally designed the kitchen area; the kitchen and trayline areas provided a clear, efficient workflow for staff which made the work area safer and more productive.

Now What?

This was an excellent learning opportunity as to how it is possible for my future career could look. The knowledge I gained about the methods of learning and communication that clinical dietitians use is something that I can apply as I continue to work my way toward internship and my career. I learned that even within a single facility, there is an enormous variety in the roles that dietitians play. While I learned a few things on this visit, my time there also opened my eyes to how much I don’t know about clinical dietetics, and this encourages me to consider ways in which I can explore this side of the profession as I prepare to experience it first-hand in my internship.

What?

I’ve always wanted to get my hands on a time machine and travel to the future. Unfortunately, it’s not looking likely that that will ever happen; however, I did get to have a sneak peek into my future the other day, when I met with Jaylene and heard about her experience as a 4th-year dietetics student.

Jaylene was a great resource; her enthusiasm for the dietetics profession shone through easily as she spoke about her education and experiences. We discussed everything, from specific course material, to time management, to internship plans, to the importance of career networking.

So What?

The main lessons that Jaylene passed on to me were these:

• Use professors as a resource as much as possible.
  
  Jaylene reminded us that our professors hold not only what’s needed to fulfill the learning objectives in each course curriculum, but also valuable, varied career experience as dietitians, and the personal stories to go along with it.  She encouraged us to ask any and all questions of our professors, no matter how trivial or strange they might seem. Our professors’ help can be maximized when we…
• Take charge of your own learning, and be prepared with course material.
  
  In academic terms, this means reviewing course material from previous years enough to be able to apply it when necessary. It was helpful to hear this and remember that the content from my previous degree will be something I’ll need to draw upon in the coming years. This spurred me to look through old binders and take out notes to have on hand, and to consider planning review time into next summer in order to be ready for our 4th year clinical courses.In professional terms, this means seeking out personal growth experiences, networking opportunities, and sources of higher learning which will enhance my academic experiences and contribute to my preparedness for joining the profession. For example….
• Attend the DC National conference! 

  Jaylene spoke extremely highly of the conference that she attended last year. It was clear that the experience, for her, was worthwhile and inspiring, and that she is looking forward to attending again. I had already been considering going, but now it’s even further up on my list!

Now What?

Jaylene’s advice will be useful to apply as I continue in my journey as a dietetics student, and I’m certain that it will keep popping up in my mind as I face the challenges that come with preparing myself for a career as a dietitian. Besides the specific advice that came from it, this meeting was also a good reminder that I have people all around who have been in my shoes and can offer both a sympathetic ear and a word of advice when needed.