Beruflich Dokumente
Kultur Dokumente
ONeal 1
Dietetic
Intern
Name:
Jeremy
D.
ONeal
Date:
06/10/2014
Supervised
Practice
Hours
Completed
this
Term:
361
hours
Cumulative
Supervised
Practice
Hours
Completed:
1,255
hours
Goal
#1:
To
advance
my
intellectual
nutrition-based
competence
Goal
#2:
To
establish
positive
and
productive
relationships
with
other
medical
disciplines
Goal
#3:
To
maintain
a
commitment
to
professionalism
at
all
times
Goal
#4:
To
complete
the
OHSU
dietetic
internship
program
and
M.S.
in
Clinical
Nutrition
with
all
required
competencies
by
July
2015
Goal
#5:
To
complete
and
pass
the
registration
exam
for
dietitians
to
achieve
RD
status
by
September
2015
**See
below
for
guide
to
using
location
codes.
Core
Competency
-Learning
Activity
Description
(Minimum
of
2
per
competency)
CRD
1.1
Select
indicators
of
program
quality
and/or
customer
service
and
measure
SM-Breastfeeding
Client
Survey
achievement
of
objectives
MC-Analyzed
best
learning
practices
for
Autism
In-service
through
(Tip:
Outcomes
may
include
clinical,
programmatic,
quality,
productivity,
economic
or
other
open
discussion
outcomes
in
wellness,
management,
sports,
clinical
settings,
etc.)
JP_OHSU-
Survey
patients
over
quality
of
care
from
foodservices
SH_OHSU-Based
quality
of
OHSU
dining/retail
services
on
previous
Food
Safety
rotation
knowledge
and
previous
customer
service
experiences
SH_OHSU-
Selected
indicators
for
program
quality/customer
service
for
the
coffee
shops/vendors
and
summarized
results
SH_OHSU-
Prioritized
RFPs
for
appropriateness
at
OHSU
understanding
each
customer
service
ability
and
quality
TK_OHSU
-Designed
study
for
thesis
to
meet
specific
aims/goals
DaV-Calculated
dialysis
adequacy
(Kt/V)
in
module
trainings/compared
cleaning
to
DaVitas
target
(>1.2)
DaV-
Ensured
that
nutritional
indicators
and
triggers
are
addressed
CRD
1.2
Apply
evidence-based
guidelines,
systematic
reviews
and
scientific
literature
(such
as
SM-
Performed
RD
consultations
with
high-risk
clients
the
Academys
Evidence
Analysis
Library
and
Evidence-based
Nutrition
Practice
Guidelines,
MC-Research
for
Autism
In-service
based
on
ANDs
EAL
the
Cochrane
Database
of
Systematic
Reviews
and
the
U.S.
Department
of
Health
and
MIKE:
Created
Evidence-
Based
snack
nutrition
training
module
Human
Services,
Agency
for
Healthcare
Research
and
Quality,
National
Guideline
for
mentors
Clearinghouse
Web
sites)
in
the
nutrition
care
process
and
model
and
other
areas
of
dietetics
MIKE:
Answered
nutrition
questions
during
classroom
discussion
practice
MH_OHSU
-
Used
FDA
Food
code
and
Multnomah
County
standards
for
all
caf
inspections
CRD
1.3
Justify
programs,
products,
services
and
care
using
appropriate
evidence
or
data
ONeal 2
JP_OHSU-
Advised
LEAN
Processes
in
kitchen
based
on
peer-
reviewed
articles
MM_OHSU-Based
recommendations
for
pt.
care
on
ASPENs
nutrition
support
guidelines
(re:
EN/TPN)
MM_OHSU
-Applied
systematic
review
to
recommended
vitamin
D3
(not
D2)
EH_OHSU-Performed
nutrition
education
to
patients
according
to
ANDs
Nutrition
Care
Manual
EH_OHSU-Effectively
used
OHSUs
suggested
guidelines
OHOP-Advised
supplementations
based
on
IOM
reviews
OHOP-Referred
to
OHSU
guidelines
(evidence-based
guidelines)
for
the
management
of
various
disease
states
Researches
topics
readily
SH_OHSU-Analyzed
peer-reviewed
articles
for
appropriate
oncology
nutrition
guidelines
TK_OHSU
-Utilized
various
peer-reviewed
journals
and
systematic
reviews
to
compile
thesis
background
and
methods
DaV-
Educated
pts.
on
fluid/sodium
restrictions
and
other
nutrition
topics
based
on
EALs
guidelines.
JK_OHSU-
Developed/edited
a
pediatric
nutrition-based
abstract
derived
from
various
review
articles
JK_OHSU-
Utilized
ANDs
EAL
for
nutrition-based
answers
to
pt.
questions
SM-Breastfeeding
Support
Survey
MC-Nutrition
Care
Plan
for
Autistic
children
(from
In-service)
based
on
ANDs
EAL
MH_OHSU-
Justified
updated
SDS
binders
per
OHSA
standards
and
safety
classes
based
on
risk
management
JP_OHSU-
Advised
LEAN
Processes
in
kitchen
after
assessing
current
operation
JP_OHSU-
Advised
a
corrective
action
after
witnessing
fruit
flies
MM_OHSU
-Recommended
EN
formulas
d/t
disease
state
based
on
scientific
literature
MM_OHSU
-Altered
vitamin
D
supplementation
to
D3
from
D2
based
on
systematic
review
EH_OHSU-Supplemented
malnourished
patients
with
Boost+
for
added
nutrition
EH_OHSU-Liberalized
renal
diets
if
electrolytes
were
WNL
to
low
CRD
1.5
Conduct
projects
using
appropriate
research
methods,
ethical
procedures
and
data
analysis
CRD 2.1 Practice in compliance with current federal regulations and state statutes and rules,
ONeal 3
phosphorous
SH_OHSU-Investigated
oncology
centers
standards
of
practice
w/in
foodservice
operations
and
advised
specific
sanitation
equipment
SH_OHSU-Summarized
management
roles
for
RDs
based
on
ANDs
compensation
survey
and
various
job
descriptions
DaV-
Developed
liq.
Protein
handout
w/
appropriate
recommendations
for
ESRD
JK_OHSU-
Justified
pediatric
formula
needs
in
order
to
prevent
further
malnutrition
SM-Welcome
to
WIC
Bulletin
Board
SM-Eat
The
Rainbow
Bulletin
Board
SM-Breastfeeding
Orientation
for
new
moms
SM-Formula
Promotion
in
the
Workplace
webinar
MC-
G,
C,
S
Free
Autistic
Diet
In-Service
and
background
of
diet
MM_OHSU
-Presented
scientific
article
on
occurrence
of
re-
feeding
syndrome
to
RD
EH_OHSU-Recommended
Vitamin
D
screening
w/in
HIV/AIDS
patients
for
immune
health
OHOP-Advised
daily
Vitamin
D3
supplementation,
instead
of
weekly
D2
OHOP-Read
literature
provided
by
RD
to
support
other
treatments.
SH_OHSU-Analyzed
future
trends
for
roles
of
RDs
w/in
management
and
foodservice
TK_OHSU
-Analyzed
research
for
significance
in
dietetic
practice
as
support
for
thesis
study
DaV-
Completed
DaVitas
intern
module
trainings
evaluating
current
ESRD
literature
JK_OHSU-
Evaluated
recent
scientific
literature
for
ADHD
and
Diet
abstract
SM-CIMS
Computer
Topic
Set-Up
for
RDs
MC-Autism
In-service,
Gerontology
Nutrition
In-service,
and
Calendar
Bulletin
Board
SH_OHSU-Researched
online
medical
reviews
for
appropriate
oncology-nutrition
guidelines
SH_OHSU-Interviewed
and
electronically
researched
to
fully
understand
management
roles
for
RDs
SM/MC-Followed
Clark/Marion
County
Public
Health
guidelines
ONeal 4
(resembled
federal
ethical
laws)
SM/MC-
Abided
by
HIPAA
regulations
through
censoring
PHI
and
practicing
security
practices
MH_OHSU-
Placed
hand
washing
signage
at
every
hw
sink
among
all
cafeterias
MH_OHSU-
Examined
ServSafe
and
practiced
skills
when
working
in
cafes
MH_OHSU-
Analyzed
FDA
food
code
protocol
bleach
bucket
for
video
scripts
JP_OHSU-
Utilizing
PPE
when
entering
high-risk
patients
rooms
JP_OHSU-
Covered
hair
when
entering
foodservice
area
MM_OHSU
-Compliant
w/
HIPAA
regulations
re:
electronic
medical
record
and
confidential
filing
of
pt.
records
MM_OHSU
-Compliant
w/
ID
guidelines
w/pts.
diagnosed
with
C.
diff
&
MRSA
EH_OHSU-Secured
patient
data
per
HIPAA
standards
EH_OHSU-Promoted
pt.
health
through
diet
order
changes
only
(fluid
restrictions
per
MD)
OHOP-Abided
by
HIPAA
pt.
privacy
laws
OHOP-Practice
within
scope
of
RD
in
state
of
Oregon
w/
RD
supervision
SH_OHSU-Abided
by
the
ANDs
Code
of
Ethics
w/in
all
work
tasks
and
duties
DaV-
Abided
by
HIPAA
regulations
and
protected
PHI
at
every
possible
chance
JK_OHSU-
Abided
in
accordance
to
all
HIPAA,
OHSU,
and
A.N.D.
ethics
and
regulations
SM-Breastfeeding
support
donation
letter
to
community
MC-
Autism
Nutrition
Support
Handout
(Education
for
Audience)
MC-
SOAP
Notes
for
high
risk
clients
MIKE:
Created
Moodle
Training
Program
MIKE:
Compiled
Moodle
Training
Program's
Instruction
Manual
JP_OHSU-
Abstract
based
on
LEAN
Processes
for
foodservice
JP_OHSU-
Drafted
procedure
list
for
prevention
of
fruit
flies
OHOP-Prepared
power
point
presented
to
staff
SH_OHSU-Demonstrated
professional
writing
through
summarizing
standards
for
oncology-specific
kitchen
SH_OHSU-Compiled
job
description/roles
of
RDs
in
management
positions
CRD
2.4
Use
effective
education
and
counseling
skills
to
facilitate
behavior
change
CRD
2.5
Demonstrate
active
participation,
teamwork
and
contributions
in
group
setting
participation,
teamwork
and
contributions
in
group
settings
ONeal 5
SH_OHSU-
Summarized
customer
service
quality
of
food
service,
retail,
and
coffee
shops,
noting
areas
of
improvement
TK_OHSU
-Drafted
Brief
Study
Design
summarizing
key
points
to
thesis
research
SM-Presented
2
group
education
classes
to
WIC
clients,
pregnant
females
MC-
Presented
Autism
Nutrition
Support
Topic
and
Gerontology
Nutrition
Support
th
MIKE:
Presented
to
9
grade
class
over
snack
options
and
answered
nutrition
questions
OHOP-
Presented
wound
healing
nutrition
therapy
&
vitamin
D
metabolism
to
staff
SM-Presented
Welcome
to
WIC
and
Think
Your
Drink
classes
SM/MC-Consult
high-risk
clients
under
RD
supervision
MIKE:
Provided
evidence-based
nutrition
information
to
initiate
change
MM_OHSU
-Counseled
pt.
s/p
bariatric
surgery
over
importance
of
protein
w/
wound
healing
while
on
supplemental
TPN
EH_OHSU-Provided
nutrition
education
to
patients
of
various
medical
conditions,
ages,
backgrounds,
ethnicities
OHOP-Educated/Reinforced
The
Plate
Method
for
appropriate
CHO/Protein
distribution
OHOP-Counseled
UC-affected
resident
about
possible
food
intolerances
to
avoid
DaV-
Educated
pts.
on
fluid
and
sodium
restrictions
and
utilized
handouts
to
further
support
concepts
JK_OHSU-
Educated
pt.s
on
diabetes
snacks
(i.e.
high-protein
snack
options)
JK_OHSU-
Educated
clinicians
on
appropriate
use
of
specialty
formulas
SM-Clark
County
Food
Systems
Council
Meeting
SM-Breastfeeding
Promotion
Meeting
SM-Maternal
Support
Services
Case
Conference
MC-
Active
communication
and
input
at
WIST
meetings
MIKE:
Created/Altered
Moodle
Training
based
on
feedback
from
preceptors
MIKE:
Answered
nutrition
questions
and
distributed
healthy
snacks
during
class
MH_OHSU-
Filmed
safety
training
videos
for
new
employees
with
CRD
2.6
Assign
patient
care
activities
to
DTRs
and/or
support
personnel
as
appropriate
(Tip:
In
completing
the
task,
interns
should
consider
the
needs
of
the
patient/client
or
situation,
the
ability
of
support
personnel,
jurisdictional
law,
practice
guidelines
and
policies
within
the
facility)
CRD
2.7
Refer
clients
and
patients
to
other
professionals
and
services
when
needs
are
beyond
individual
scope
of
practice
ONeal 6
videographer
team
JP_OHSU-
Advised
Low-Phosphorous
diet
during
Management
Meeting
JP_OHSU-
Noted
details
during
Food
Safety
Meeting
for
email
distribution
MM_OHSU
-Discussed
a
pt.s
tolerance
to
EN
formula
with
interdisciplinary
team
during
rounds
EH_OHSU-Participated
in
interdisciplinary
rounds
and
meetings
EH_OHSU-Completed
nutrition
consults
from
doctors
OHOP-Discussed
resident
care
during
nursing
rounds
OHOP-Discussed
role
of
nutrition
student
during
resident
meeting
SH_OHSU-Viewed
and
discussed
various
request
for
proposal
bidding
for
OHSUs
foodservices
TK_OHSU
-Met
with
study
team
and
suggested
appropriate
aims/methods
to
allow
for
IRB
modification
DaV-
Participated
in
Care
Plan
meetings
through
creation
of
various
chart
notes/explanation
of
details
JK_OHSU-
Discussed
nutrition
requirements
for
diabetes,
FTT,
and
eating
disorders
JK_OHSU-
Discussed
plan
of
care
for
patients
during
rounds
SM-Assign
referrals
and
had
assistance
from
WIC
Clerks,
certifiers,
breastfeeding
peer
counselors,
the
dental
program,
and
Maternal
Support
Services
team.
MC-
Distributed
tasks
to
desk
personnel
to
complete
the
calendar
bulletin
board
JP_OHSU-
Assigned
food
orders
to
RSA
after
patient
complaints
from
surveying
MM_OHSU
-Assigned
TPN
orders
to
pharmacist
to
fill
for
various
high-risk
pts.
MM_OHSU
-Ordered
Calorie
Count
for
pt.
w/
supplemental
TPN
to
assess
needs
(Counted
by
DTR)
EH_OHSU-Ordered
calorie
counts
that
were
completed
by
DTR
JK_OHSU-
Asked
RSAs
to
send
preselect
menus
to
the
call
center
SR_OHSU-
Identifies
medical
and
surgical
patients
who
are
at
nutritional
risk
on
assigned
teams.
SM-Referrals
made
during
client
appointments
to
diverse
support
services
MC-
Referrals
made
to
BF
Peer
counselors
during
pregnancy
high
ONeal 7
risk
RD
consultations
EH_OHSU-Encouraged
patients
to
talk
to
their
MD
or
nurse
when
asked
a
question
that
was
out
of
our
scope
of
practice
OHOP-Collaborated
with
OT
on
meal
planning
JK_OHSU-
Referred
diabetic
patients
to
diabetes
counselor
for
specific
insulin/meal
Q
&
A
SR_OHSU-
Identifies
patients
who
are
at
low
nutritional
risk
for
referral
to
DTR
or
appropriate
staff,
per
facility
policy
SM-Lead
CIMS
topic
collaboration
project
to
add
efficiency
to
consults
MC-
Lead
through
interviewing
RDs
and
compiling
classes/events
to
post
to
the
public
calendar
MIKE-
Co-lead
creating
Moodle
training
through
creating
calendar
tasks
for
intern
and
I
MH_OHSU-
Lead
videographer
team
to
effectively
film
food
safety
training
videos
MH_OHSU-Scheduled
times
w/
managers
to
photograph
every
cafeterias
MSDS
and
HW
sinks
JP_OHSU-
Recommended
SlimJim
lids
and
created
a
budget
to
persuade
MM_OHSU
-Scheduled
pt.
consultations
based
on
their
needs
and
discharge
times
MM_OHSU
-Contacted
appropriate
personnel
for
TPN
Order
changes
EH_OHSU-Contacted
1st
call
physicians
for
immediate
diet
order
changes
EH_OHSU-Advised
TF
recommendations
for
failure
to
thrive
pt.s
SH_OHSU-Scheduled
phone
interviews
with
oncology
centers
foodservice
manager
to
better
understand
services
SH_OHSU-
Scheduled
meetings
and
set-up
start/end
times
to
effectively
complete
competencies
DaV-
Called
various
stores
to
determine
product
specs/availability
for
protein
handout
JK_OHSU-
Developed/organized
pediatric
formula
presentation
for
clinicians
SM-Food
Systems
Council
meeting
at
Washing
State
University
Extension
Office
SM-WIC
Farmers'
Market
Nutrition
Program
(PMNP)
in
Camas,
Washington
CRD
2.10
Establish
collaborative
relationships
with
other
health
professionals
and
support
personnel
to
deliver
effective
nutrition
services
(Tip:
Other
health
professionals
include
physicians,
nurses,
pharmacists,
etc.)
ONeal 8
MC-
Participated
in
Early
Childhood
Nursing
and
HIV
Outreach
Programs
(in
home
services)
MIKE-
Attended
the
DaVita
Leadership
Retreat
JP_OHSU-
Participated
in
interdisciplinary
organization
that
discussed
floor
renovations
SH_OHSU-Participated
in
various
request
for
proposals
and
discussed
appropriateness
for
OHSU
SH_OHSU-Participated
in
various
staff
meetings
that
highlight
organizational
concerns
and
solutions
SM-Worked
closely
with
Lactation
Consultants
and
Breastfeeding
Peer
Counselors
MC-
Worked
closely
with
Early
Childhood
Nursing
and
HIV
Outreach
Programs
(in
home
services)
MIKE-
Collaborated
with
medical
doctor
and
masters
of
public
health
employee
to
create
universal
training
MH_OHSU-
Collaborated
with
Senior
Trainer
over
safety
training
videos
JP_OHSU-
Job
shadowed
RSA
to
provide
excellent
customer
service
to
patients
JP_OHSU-Worked
with
Tray
Service
employee
to
assemble
patient
trays
MM_OHSU
-Ordered
TPN
formulas
from
pharmacist
for
high-risk
pts.
MM_OHSU
-Collaborated
with
team
during
interdisciplinary
rounds
about
best
care
EH_OHSU-Inquired
with
pharmacist
of
nutrient-drug
interactions
EH_OHSU-Collaborated
with
nurses
to
understand
pt.s
mental
health
status
OHOP-Discussed
with
PCP
supplementation
alterations
d/t
nutrition
status
OHOP
-Inquired
w/
nurses
about
residents
willingness
for
nutrition
consults
OHOP-Collaborated
with
OT
on
meal
planning
for
client
Provided
handouts
and
resources
for
nursing
staff
to
use
in
the
future.
SH_OHSU-Proposed
to
FN
Director
(preceptor)
to
discuss
increasing
weekly
vegetable
content
through
Stir-Fridays
DaV-
Discussed
pt.s
fluid
imbalance
with
charge
nurse
to
personalize
fluid
education
ONeal 9
JK_OHSU-
Presented
and
sampled
various
pediatric
formulas
during
rounds
SM-Demonstrated
flexibility
through
altering
schedule
based
on
preceptor
schedule
SM-
Resolved
conflict
through
speaking
to
preceptor
about
possible
meeting
times
around
events
MC-
Found
consultation
availability
time
through
restructuring
schedule
(CONJ
650
class)
MH_OHSU-
Demonstrated
flexibility
with
schedule
during
food-
related
incidents
MH_OHSU-
Altered
safety
video
scripts
based
on
limited
filming
time
JP_OHSU-
Surveyed
patients
over
foodservice
and
corrected
any
complaints
MM_OHSU
-Altered
TF
schedule
to
allow
medications
to
be
distributed
w/o
interactions
MM_OHSU
-Recommended
TF
formula
based
on
pt.s
complete
medical
history
EH_OHSU-Collaborated
with
RD
to
assign
my
daily
list
of
pt.s
EH_OHSU
-Developed
pt.
care
around
pt.s
wants
and
concerns
EH_OHSU
-Managed
own
daily
schedule
based
on
discharge
schedule,
consultation
orders,
and
priority
of
pt.s
OHOP-Supervised
my
own
work
schedule
to
complete
tasks
efficiently
OHOP-Prioritized
meetings
if
times
overlapped
OHOP-Prioritized
resident
assessments
in
workload
that
was
overwhelming
(much
demand
for
nutrition
students!).
Was
able
to
adapt
to
unique
OH
culture.
SH_OHSU-Regularly
and
effectively
communicated
with
preceptor
about
daily
tasks/meetings/responsibilities.
SH_OHSU-Respected
diversity
of
philosophy
through
actively
listening/understanding
POV
TK_OHSU
-Adjusted
schedule
based
on
thesis
mentors
availability
TK-OHSU
-Collaborated
committees
ideas
for
study
design
into
methods
section
DaV-
Prioritized
projects
and
chart
notes
in
order
to
appropriately
distribute
workload
JK_OHSU-
Worked
w/
director
and
preceptor
to
alter
schedule
d/t
CRD
2.12
Perform
self
assessment,
develop
goals
and
objectives
and
prepare
a
draft
portfolio
for
professional
development
as
defined
by
the
Commission
on
Dietetic
Registration
CRD
2.13
Demonstrate
negotiation
skills
(Tip:
Demonstrating
negotiation
skills
includes
showing
assertiveness
when
needed,
while
respecting
the
life
experiences,
cultural
diversity
and
educational
background
of
the
other
parties)
CRD
3.1
Perform
the
Nutrition
Care
Process
(a
through
e
below)
and
use
standardized
nutrition
language
for
individuals,
groups
and
populations
of
differing
ages
and
health
status,
in
a
variety
of
settings
ONeal 10
illness
JK_OHSU-
Assisted
RD
completing
additional
consults
SR_OHSU-
Prioritizes
daily
patient
workload
OHSU-
NUTN
504
Professional
Portfolio
Development
Project
OHSU
NUTN
504
Completed
Competency
Log
Evaluations
OHSU-
Compiled
Quarterly
Self-Reflections,
requiring
a
self-
assessment
SM-Breastfeeding
promotional
meeting
(Negotiate
adding
donation
letter
project)
SM-WIC
101
Webinar
Negotiation
Education
&
Training
JP_OHSU-
Negotiated
daily
tasks/projects
based
on
time
availability
and
preferences
MM_OHSU
-Negotiated
w/
RD
about
which
time
to
view
TPN
mixing
based
on
our
schedules
EH_OHSU-Negotiated
meeting
time
with
Masters
mentor,
and
adjusted
schedule
accordingly
OHOP-Reviewed
weekly
menus
w/
kitchen
manager
and
negotiated
lower-Na+
seasonings
(i.e.
potato
bar).
OHOP-Collaborated
w/
Kitchen
Manager
about
purchasing
low-
Na+
breads
SH_OHSU-Negotiated
daily
schedule
including
start
times
SH_OHSU-Discussed
inability
to
create
an
effective
kid-friendly
exhibit
but
instead
would
improve
job
description/roles
summary.
DaV-Negotiated
rotation
schedule
to
allow
enough
time
for
transport
to
class
DaV-
Negotiated
w/
patients
to
promote
positive
lifestyle
changes
while
understanding
their
readiness
for
change
JK_OHSU-
Negotiated
hours
to
make
up
hours
during
illness
JK_OHSU-
Negotiated
daily
activities
and
patients
to
screen
SM-Observed
and
completed
high
risk
client
appointments
with
RDs
during
rotations
(CIMS
computer)
MC-
Utilize
the
TWIST
computer
Nutrition
Care
Process
for
high
risk
client
consultations
(SOAP
Notes)
OHOP-Identified
appropriate
PES
statements
per
residents
nutrition
profile
OHOP-Charted
residents
nutrition
progress
per
facilitys
protocol
OHOP-Piloted
a
new
assessment
tool
and
gave
feedback
to
dietician
on
changes.
DaV-
Utilized
Falcon
Dialysis
charting
software
to
record
pt.-
10
d.
Monitor
and
evaluate
problems,
etiologies,
signs,
symptoms
and
the
impact
of
interventions
on
the
nutrition
diagnosis
e.
Complete
documentation
that
follows
professional
guidelines,
guidelines
required
by
health
care
systems
and
guidelines
required
by
the
practice
setting
CRD
3.2
Demonstrate
effective
communications
skills
for
clinical
and
customer
services
in
a
variety
of
formats
(Tip:
Formats
include
oral,
print,
visual,
electronic
and
mass
media
methods
for
maximizing
client
education,
employee
training
and
marketing)
ONeal 11
specific
nutrition/lab
assessments
and
follow-ups
JK_OHSU-
Assessed
24-hr
recall
for
nutrition
adequacy
and
timing
of
meals
JK_OHSU-
Planned
a
diabetic
and
calorie-specific
meals
plans
JK_OHSU-
Calculated
tube
feeding
for
FTT
patient
JK_OHSU-
Measured
anthropometrics
of
infant
and
verified
EMR
records
JK_OHSU-
Calculated
growth
velocity
to
better
understand
nutrition
adequacy
MM_OHSU
-Completed
nutrition
screenings
for
nutrition
support
appropriateness.
EH_OHSU-Performed
Nutrition
Screenings
based
on
labs,
meds,
PmHx,
WtHx,
and
appetite
level.
MM_OHSU
-Created
PES
statements
taking
into
account
pts.
medical
history
and
needs
EH_OHSU-Developed
PES
statements
with
nutrition
Dx
R/T
diet
educations
AEB
pt.
reports
MM_OHSU
-Calculated
EN
formula
rate
based
on
a
pt.s
energy
expenditure
&
protein
needs,
and
considering
CHO-control
for
diabetics.
MM_OHSU
-Recommended
dietary
modifications
depending
on
pt.
needs
(i.e.
Wound
healing)
EH_OHSU-Altered
diet
orders
d/t
pt.
health
statuses
EH_OHSU-Re-evaluated
pt.s
with
previous
education
to
reinforce
key
points
MM_OHSU
-Charted
NCP
details
in
EPIC
including
dating
the
next
follow
up
MM_OHSU
-Completed
consults
per
EPICs
order
EH_OHSU
-Charted
all
of
the
above
in
OHSUs
Electronic
Medical
Record
w/
approval
from
RD
SM-Bulletin
Boards
WIC
Out
Lunch
Eat
the
Rainbow
SM-Competent
Professional
Authority
grading
documents
for
WIC
SM-Reviewed
WIC
classes:
Welcome
to
WIC
Breastfeeding
for
New
Moms
Welcome
New
Baby
JP_OHSU-
Orally
surveyed
patients
over
foodservice
quality
JP_OHSU-
Compiled
abstract
on
LEAN
processes
with
OHSU
relevant
applications
MM_OHSU
-Recorded
details
of
consult
in
EPIC,
an
electronic
11
CRD
3.3
Develop
and
deliver
products,
programs
or
services
that
promote
consumer
health,
wellness
and
lifestyle
management
(Tip:
Interns
should
consider
health
messages
and
interventions
that
integrate
the
consumers
desire
for
taste,
convenience
and
economy
with
the
need
for
nutrition,
food
safety)
ONeal 12
medical
record
MM_OHSU
-Orally
presented
research
to
RD
in
common
terms
EH_OHSU-
Verbally
instructed
nutrition
to
patients
EH_OHSU
-Demonstrated
analyzing
nutrition
labels
for
Na+
and/or
CHO
with
pt.s
EH_OHSU-Effectively
paged
physicians
to
alter
diet
orders
(~140
characters)
OHOP-Provided
kitchen
manager
w/
shopping
guide
for
low
sodium-bread
OHOP-Provided
AND
handouts
in
nutrition
book
for
reference.
OHOP-Faxed
PCP
to
alter
dietary
supplementations
(i.e.
wound
care)
OHOP-Produced
slide
presentation
to
nursing
staff
on
wound
healing
and
nutritional
supplements.
SH_OHSU-Effectively
communicated
electronically
and
in
print
through
regular
emails
and
conversations
SH_OHSU-Discussed
pros/cons
of
various
vendors
after
RFP
presentations
TK_OHSU
-Summarized
overall
study
(in
Brief
Study
Description)
to
modify
IRB
TK_OHSU
-Communicated
through
email
for
clarification
of
data/specific
aims
DaV-
Communicated
electronically,
orally,
and
in
writing
to
educate
patients,
get
feedback
on
handout,
and
schedule
rotation
hours
among
other
tasks.
JK_OHSU-
Highlighted
and
organized
daily
patient
workload
charts
to
determine
SM-
Welcome
to
WIC
class
instruction/presentation
MC-
Created
Winter
2014
Newsletter,
included
nutrition
education
through
recipes
and
related
public
events
MIKE-
Answered
nutrition
questions
and
distributed
healthy
snacks
during
class
MH_OHSU-
Safety
in
Motion
training
that
emphasizes
correct
form
with
tasks
JP_OHSU-
Created
Spring
2014
Kids
Wellness
Meals
per
PHA
standards
OHOP-Negotiated
with
client
in
his
home
about
meal
planning
and
caloric
intake.
Provided
handouts.
SH_OHSU-Promoted
various
UV
sanitation
equipment
to
improve
12
CRD
3.5
Coordinate
procurement,
production,
distribution
and
service
of
goods
and
services
(Tip:
Interns
demonstrate
and
promote
responsible
use
of
resources
including
employees,
money,
time,
water,
energy,
food
and
disposable
goods)
CRD
3.6
Develop
and
evaluate
recipes,
formulas
and
menus
for
acceptability
and
affordability
that
accommodate
the
cultural
diversity
and
health
needs
of
various
populations,
groups
and
individuals
ONeal 13
HAI
rates,
specific
for
foodservices
SH_OHSU-Advised
specific
food
items
beneficial
for
oncology
patients
based
on
peer-reviewed
articles.
SM/MC-Consulting
High-Risk
clients
with
RD
supervision
MIKE:
Answered
nutrition
questions
and
distributed
healthy
snacks
during
class
MH_OHSU
-
Able
to
deliver
answers
about
food
temperatures,
bleach
bucket
concentrations,
and
other
food
safety
aspects
JP_OHSU-
Delivered
information
regarding
Glycemic
Index
to
patient
during
survey
rounding
MM_OHSU
-Recommended
supplementing
w/
vitamin
D3
not
D2
daily
instead
of
weekly
d/t
decreased
mortality
rates
&
better
absorption
EH_OHSU-Answered
pt.
questions
about
cholesterol
vs.
saturated
fat
in
eggs
re:
serum
cholesterol
effects
OHOP-Answered
residents
questions
about
current
fad
diets
(i.e.
Paleo)
OHOP-Presented
about
vitamin
D
research
in
HIV
population
JK_OHSU-
Answered
clinician
questions
about
specific
formularies
qualities/benefit
to
patients
MH_OHSU-
Created
and
produced
safety
training
videos
with
film
crew,
caf
resources,
and
employees.
JP_OHSU-
Advised
procedural
changes
based
on
LEAN
Processes
in
foodservice
SR_OHSU-Presented
Heart
Failure
University
to
high-risk
patient
population
to
educate
importance
of
low-Na+
diet
SM-Learning
Activities
for
Think
Your
Drink
class
(Sugar
values
of
water
&
flavored
water
recipe
demo)
SM-Staff
Bulletin
Boards
explaining
food
packages
MC-
Evaluated
recipes
for
affordability
and
availability
for
low
SES
families
living
in
rural
areas
MIKE-
Analyzed
nutritious
snacks
for
students
on
a
strict
budget
JP_OHSU-
Created
Kids
Wellness
Meals
for
Spring
2014
per
PHA
standards
OHOP-Met
with
kitchen
manager
weekly
to
review
menu
and
adjust
as
needed
(Re;
Na+).
OHOP-Met
with
nursing
staff
and
kitchen
manager
to
coordinate
appropriate
evening
snacks.
SM-Clark
County
Food
Systems
Council
Meeting
13
CRD
4.2
Perform
management
functions
related
to
safety,
security
and
sanitation
that
affect
employees,
customers,
patients,
facilities
and
food
CRD
4.3
Participate
in
public
policy
activities,
including
both
legislative
and
regulatory
initiatives
CRD
4.4
Conduct
clinical
and
customer
service
quality
management
activities
CRD
4.5
Use
current
informatics
technology
to
develop,
store,
retrieve
and
disseminate
information
and
da
ONeal 14
OHSU-NUTN
513:
Human
Resources
Exercise
(Case
Conference)
OHSU-NUTN
513:Salary
Worksheet
(Various
Scenarios)
MH_OHSU-
Produced
safety
training
videos
w/
foodservice
employees
and
film
crew
MH_OHSU-
Follow
up
on
food-related
incidents
JP_OHSU-
Participated
in
two
RSA
interviews
and
asked
appropriate
questions
SH_OHSU-Discussed
plan
of
action
for
employee
discipline
abiding
by
union
and
OHSU
guidelines
OHSU-NUTN
513:
Recipe
for
NSLP,
includes
sanitation
protocols
for
safe
handling
MH_OHSU-
Safety
in
Motion
training
and
demonstrations
among
participants
JP_OHSU-
Abided
by
ServSafe
standards
to
prevent
foodborne
illnesses
JP_OHSU-
Wore
appropriate
PPE
in
high
risk
patients
rooms
SH_OHSU-Analyzed
future
sanitation
practices
with
acute
care
foodservice
operations
OHSU-NUTN
513:Recipe
Creating
for
National
School
Lunch
Program
MH_OHSU-
Involved
with
re-licensing
various
OHSU
cafeterias
MH_OHSU-
Food
safety
inspections
at
various
OHSU
cafeterias
JP_OHSU-
Tested
the
accuracy
of
the
trays
based
on
order
ticket
JP_OHSU-
Timed
trays
to
analyze
overall
efficiency
of
foodservice
SH_OHSU-Utilized
OHSU
dining/retails
services
as
customer
and
summarized
experience/areas
for
improvement
SH_OHSU-
Observed
coffee
shops
for
customer
service
quality
SM-Client
information
software
(CIMS)
SM-Survey
Monkey
(Breastfeeding
Support
Survey)
MC-
Utilized
Oregon
WICs
TWIST
and
learned
MS
Publisher
to
develop
a
bulletin
board
MIKE:
Created/Altered
snack
education
training
with
Moodle
program
JP_OHSU-
Used
TrayTracker
to
understand
flow
of
patients
trays
JP_OHSU-
Utilized
Google
Drive
to
collaborate
data
input
for
PHA
audit
MM_OHSU
-Utilized
OHSUs
electronic
medical
record
to
screen
pts.
and
determine
needs
while
charting
all
interventions
14
CRD
4.6
Analyze
quality,
financial
or
productivity
data
and
develop
a
plan
for
intervention
CRD
4.7
Propose
and
use
procedures
as
appropriate
to
the
practice
setting
to
reduce
waste
and
protect
the
environment
(Tip:
Interns
are
encouraged
to
promote
environmentally-friendly
practices;
practical
steps
include
using
local
ingredients,
not
wasting
food
and
resources,
using
efficacious
and
non-
toxic
products
when
available,
properly
disposing
of
toxic
materials,
reusing
containers
and
products,
recycling
when
possible,
purchasing
products
with
recycled
content,
and
teaching
others
the
value
of
sustainability)
CRD
4.8
Conduct
feasibility
studies
for
products,
programs
or
services
with
consideration
of
costs
and
benefits
ONeal 15
recommend
EH_OHSU-Utilized
OHSUs
electronic
medical
record
to
store
pt.
data
OHOP-Utilized
Quick
MAR
for
current
medication
list
OHOP-Charted
in
OHOP
CMS
program
(NHCP
Portal)
to
note
pt.s
nutrition
follow-ups
TK_OHSU
-Utilized
Microsoft
Office
to
compile
sections
of
thesis
TK_OHSU
-Utilized
reference
manager
to
organize
and
label
citations
appropriately
DaV-
Stored
pt.
reports/assessments/follow-ups
in
Falcon
Dialysis,
EMR.
JK_OHSU-
Utilized
OHSUs
EMR,
Epic,
to
chart
and
schedule
follow-ups
OHSU-NUTN
513:
Analyze
Profit/Loss
Statement
OHSU-NUTN
513:
Conduct
Feasibility
Report
MH_OHSU-
Analyzed
hw
survey
and
updated
hw
signage
at
every
cafeteria
JP_OHSU-
Analyzed
price
of
compost
bin
lids
to
prevent
fruit
fly
increase
SH_OHSU-Extrapolated
data
to
understand
annual
profits
and
developed
a
plan
to
increase
profits
OHSU-NUTN
513:
Conduct
Feasibility
Report
that
includes
reduced
overall
food
waste
OHSU-NUTN
513:
Reviewed
lecture
over
current
Food
Waste
Reduction
Initiatives
MH_OHSU
Used
Safety
in
Motion
to
reduce
workers
compensation
claims
JP_OHSU-
Advised
compost
can
lids
to
decrease
fruit
fly
population
to
decrease
food
waste
SH_OHSU-Proposed
utilizing
UV
sanitation
as
a
means
to
reduce
chemical
air
pollution/costs
OHSU-NUTN
513:
Created
Feasibility
Report
for
Bio-nutrition
Unit
MH_OHSU-
Analyzed
feasibility
of
ordering
SDS
Binders/holders
for
every
caf
JP_OHSU-
Analyzed
price
of
compost
bin
lids
to
prevent
fruit
fly
increase
OHSU-NUTN
513:
Budget
of
Feasibility
Report
OHSU-NUTN
513:
Analyze
Profit/Loss
Statement
15
CRD
4.10
Develop
a
plan
to
provide
or
develop
a
product,
program
or
service
that
includes
a
budget,
staffing
needs,
equipment
and
supplies
CRD
4.11
Code
and
bill
for
dietetic/nutrition
services
to
obtain
reimbursement
from
public
or
private
insurers
ONeal 16
SH_OHSU-Inquired
about
feasibility
of
various
sanitation
equipment
in
future
kitchen
OHSU-
NUTN
513:
Develop
entire
Feasibility
Report
including
underlined
parts
OHSU-
NUTN
510:
Developed
community
outreach
proposal
for
a
Nutrition
as
Medicine
student
awareness
group
OHSU-NUTN
513:
Coding
and
Billing
activity
that
practiced
billing
for
services
within
field
MM_OHSU
-Coded
and
billed
TPN
orders
for
high-risk
patients
under
pharmacists
supervision
JK_OHSU-
Charted
outpatient
notes
and
billed
based
on
acceptable
disease
diagnosis
code
for
insurance
16
ONeal 17
17
ONeal 18
Hours
Calculation
Summer
Classes:
5
Summer
IPE:
4
(1-5pm)
Summer
Rotations:
162
(5
weeks,
4
days,
8
hrs
+2
hrs.
@
SeaMar)
Fall
Classes,
with
MNT:
32
(Includes
MNT
Week)
Fall
IPE:
9
(8-5pm)
Fall
Rotations:
328
(11
weeks,
minus
10/4
IPE,
minus
2
days
TGiving
break)
Winter
Classes:
5
Winter
IPE:
5
(1-6
pm)
Winter
Rotations:
344
(11
weeks,
minus
10/4
IPE)
Spring
Classes:
9
Spring
IPE:
3
(1-4
pm)
Spring
OAND:
8
(7:30
am
4:00
pm)
Spring
Rotations:
341
(11
weeks,
minus
4/4
IPE
and
5/2
OAND)
18