Week 8 proved to be exceptionally busy with the picnic
approaching, as well as the end of the summer. Most of my efforts were directed
towards planning and meeting with various staff about the picnic. I addressed
and sent out all of the invitations on Monday and Tuesday. I met with a few
chefs to review my menu and insure I would have enough food. After the menu was
finalized and approved, I had to make up a grocery list to order so that the
food would arrive by Monday (to be on the safe side). The kitchens already had
about half of the ingredients I needed, but I still ended up ordering quite a
bit of food.
Before I sent in the order to our prime vendor, I got in
contact with the local food co-op because they have a Hoop House that grows
vegetables. I was able to get all the cucumbers, basil, and green peppers that
I needed for my recipes from the hoop house, which was a great way to support
local agriculture.
After the food was ordered, I had to pick out dinnerware and
go over decorations. I hadn’t even considered decorations at this point, so
luckily Sally, a veteran caterer, had some suggestions for my picnic. I decided
to keep everything simple, so I didn’t need to pick out too many decorations.
On Thursday, I had yet another diet consult, and Robin again
encouraged me to educate the patient. It was another diabetes patient, so I had
the hang of explaining the disease by then, but it was just as rewarding as the
first time. I also made Rice Noodles again!
On Friday, I was had a tour of the Marquette General Health
System, which is the local hospital in Marquette. I had the opportunity to
shadow four different dietitians who all work there. The first dietitian worked
in the inpatient area, and we saw several patients with different dietary
needs. The second dietitian worked in the clinical pediatric department. She
showed me a few of the more interesting cases she’s had in the past two years,
and her main point was to show me that no two cases in pediatric dietetics are
the same. The third dietitian I shadowed was also a certified diabetes
educator, so I learned the extent of her job and how she interacts with the
doctors in the hospital. And the fourth dietitian I shadowed was in charge of
all the operations in the kitchen.
The day spent at MGHS was very interesting and educational.
The most exciting part of the tour was seeing firsthand just how versatile a
dietitian’s role can be, depending on what area they choose to work in.
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