ACTIVITY LOG

How did you use

Performance CPE Activity Activity CPE Activity the
Indicator Activity Title Provider Units Date knowledge, skill,
Type judgment, and
attitude
acquired from this
learning activity?

SAMPLE -1.5.2 170 Overcoming FNCE 2 9/27 Review training

4.2.4 barriers to procedures for staff
research to
involvement promote accurate
data
collection and
reporting of findings.
1.1- Ethics Supervised Identifies with Health and 4 hrs. 8/26 ShopRite of West
Practice: and adheres to Wellness Chester and Hatfield
Community the code of Fair in joined forces to
Rotation/ND ethics for the Hatfield, PA promote the
565 profession company and
nutrition services at
the fair. My
preceptor Jena is a
Registered Dietitian
and the Nutritionist
at the Hatfield store
is Kristen (fellow
WCU alumni) who
has yet to pass her
exam and I am a
Dietetic Intern.
Several of the
attendees referred
to Kristen or I as
Dietitians and we
had to kindly
correct them and
explain the process
and different titles
within the position.
This is just one
example of working
in the community
and having to
communicate the
(correct)
professional title
and credentials
 accurately.
2.1 Supervised Utilizes ShopRite of 4 hrs. 8/17 Every week there is
Communication Practice: appropriate West a new produce pick
Community communication Chester of the week. During
Rotation/ND methods and my first week the
565 skills to meet pick was figs and I
the needs of was responsible for
various creating a flyer to
audiences. display in the store
advertising figs and
a unique recipe we
were demoing in
store that day. My
flyers were a good
visual aid to
customers and a
nice take away for
them to bring home.
Any educational
materials we make
also get sent to the
social media
representative at
corporate to share
on the companies
Facebook page. In
addition, every
month my preceptor
Jena with the help of
Chef Jane, conduct a
cooking class in
store. Prior to the
start of class they
explained to me that
2 of the regular
attendees have
special needs and
how we plan to
accommodate them
throughout the
class. On occasion
during the class it
became apparent
when these
individuals needs
 help or more time to
catch up to the rest
of the group. Jena,
Jane and I were able
to offer to help
when appropriate
but also keep
conversation going
among other
participants.
3.3- Awareness Supervised Advocates for ShopRite of 1 hr. 8/28 As a Retail Dietitian,
of Nutrition Practice: the customer West my preceptor is
Services Community and facilitates Chester responsible for
Rotation/ND acquisition of holding
565 services and consultations with
resources. customers to
educate them,
answer questions
and help them make
lifestyle changes. I
have been able to sit
in on all of them
during my rotation
and see how
effective her
services are.
Furthermore, when
talking to customers
during food demos
or cooking classes
both Jena and
myself have
mentioned the FREE
nutrition
consultations, which
most people cant
believe. Even in the
3 weeks I have been
with Jena we have
already had three
separate customers
return for follow-up
appointments!
7.1 Safety in the Supervised Identifies, Delaware 1 hr. 10/4 During my
Workplace Practice: Food analyzes and Valley orientation at Del
Systems manages risk, University Val my preceptors,
Management adverse events in Food Service
Rotation/ND and safety to Doylestown, manager and
566 self, staff, PA Executive chef, gave
customer and me a tour of the
public. facility in addition to
explaining and
reviewing safety
procedures of the
facility. Safety is not
only important for
our staff but also for
the students we
serve multiple times
a day everyday.
This facility is
tightly run with
little to no issues or
incidences
occurring related to
safety on site. For
example, safety
measures include
but are not limited
to: hand washing,
requiring non-slip
shoes, hats and
gloves. These are
just a few measures
that not only protect
the staff or
Parkhurst Dining
Company but the
students as well.
7.2 Awareness Supervised Applies Delaware 3 hrs. 10/9 The risk of food and
of Foodborne Practice: Food principles, Valley waterborne
Illness Systems standards, University illnesses is always of
Prevention Management regulations and in concern in a
Methods Rotation/ ND organization Doylestown, foodservice
566 policies to PA operation. As a part
reduce the risk of Module 3: Food
of foodborne Safety and
and Sanitation I
waterborne completed a test
illness tray evaluation in
outbreaks. addition to a time
and temperature
study. In doing so, I
was able to monitor
the temperature
change in both hot
and cold foods as
they were being
served, during
service and
periodically
throughout the day.
By maintaining food
and water
temperatures
outside of the
temperature danger
zone of 40-140
degrees the food
remains safe to eat
and minimizes the
chance of outbreaks.
13.1 Operation Supervised Analyzes, Delaware 8 hrs. 10/12 Observing
Analysis Practice: Food designs, and Valley foodservice systems
Systems monitors University happens
Management foodservice in subconsciously on a
Rotation/ ND systems to Doylestown, daily basis. During
566 optimize PA my time at Del Val
operations. my preceptors have
taken the time to
walk me through
their ongoing
thought processes
regarding the
operations of the
facility, ways to
make changes and
also inform me on
how things have
changed in recent
years. As a part of
my internship I will
spend time
observing and
learning the best
ways to optimize
the foodservice
operations at Del
Val and continue to
look for
opportunities to
improve the facility.
2.1 Supervised Utilizes Wesley Ongoing 12/5- Communication is a
Communication Practice: appropriate Enhanced throughout 1/5 key factor in
Skills Long-Term communication Living the working with
Care methods and throughout rotation residents of a LTC
Rotation/ ND skills to meet the Greater (~20 facility or patients in
568 the needs of Philadelphia hours/ a hospital. When
various Area week) dealing with
audiences. individuals of
varying
backgrounds and
health status,
adjusting methods
of communication
and learning to be
flexible happened
often. I observed
that by altering
communication
methods (i.e.
speaking louder,
seeking out a nurse,
consulting with
therapy or a SLP or
visiting family
member) often
times yielded better
information than
the patient could
provide. By
improving
communication, as
health professionals,
we are able to
provide better care.
5.3 Ethical Supervised Demonstrates Wesley Ongoing 12/5- Both a blessing and
Technology Use Practice: ethical and Enhanced throughout 1/5 a curse is the use of
Long-Term professional Living the technology in a
Care behavior when throughout rotation professional setting.
Rotation/ ND using the Greater (~15 During both my LTC
568 technology. Philadelphia hours/ and Acute rotations
Area week) Electronic Medical
Records (EMR) are
the best and most
efficient way to
learn about a
patient and
document
information specific
to your discipline
for others to have
access to. As an
intern, I have had
several assignments
to turn in includes
MDS’s, quarterly’s
and NCP
assessments to turn
in that all listed the
resident or patients
name and
information. In
order to
demonstrate ethical
behavior and abide
by HIPPA laws, I
always black out or
crop patient specific
information for
confidentiality
reasons.
5.4 Appropriate Supervised Demonstrates Grand View Ongoing 1/8- When viewing or
Terminology Practice: the ability to Hospital in throughout 4/5 contributing to
Acute Care/ store and Sellersville, the EMR’s and various
ND 568 retrieve data PA rotation (~ charts there are
using the 20 hours/ constantly medical
International week) abbreviations listed.
Dietetics and In order to not only
Nutrition understand what
Terminology the chart is saying
(IDNT) and but also convey my
other message in an
standardized appropriate way for
languages. other disciplines to
understand it has
been a key part of
my clinical rotations
to learn and use the
International
Dietetics and
Nutrition
Terminology
(IDNT). Thankfully, I
was provided with a
list of both
acceptable and not
acceptable
abbreviations to
during my rotations
and in the future as
an RD.
10.1 Supervised Performs Grand View Ongoing 1/8-4/5 Nutrition screening
Understanding Practice: nutrition Hospital in throughout happens
the Scope of Acute Care/ screening to Sellersville, the continuously as
Practice ND 568 evaluate PA rotation (~ patients are newly
individual 20 hours/ admitted, require a
health, week) consult, have their
malnutrition medications
and disease changed or have a
while adhering significant weight
to the change. Screening
Standards of allows us to best
Practice (SOP) care for the patient
in Nutrition by reassessing their
Care for RDNs. energy needs which
could lead to
 altering their diet,
initiating a
supplement or
placing them on a
tube feed. Nutrition
screening allows us
to keep up with our
patients and be sure
they are receiving
the care the need
from their
Dietitians.

10.2 Supervised Implements the Grand View Ongoing 1/8-4/5 When using EMR’s
Understanding Practice: Nutrition Care Hospital in throughout or Point Click Care
the Nutrition Acute Process to Sellersville,the the format of our
Care Process Care/ND 568 ensure PA rotation assessments is
individual (~30 always an outline of
health goals are hours/ the Nutrition Care
established, week) Process. First, a
monitored and Nutrition
achieved while Assessment is
adhering to the conducted before a
Standards of diagnosis can be
Practice in made, followed by
Nutrition Care our Intervention
for RDNs. then the Monitoring
and Evaluation
component and
finalized with a
Nutrition
Assessment. Each
time we have a new
patient or need to
make an update the
NCP plays a role
therefore, adequate
knowledge on this
process is very
important moving
forward as a
Dietitian.
1.2 Knowing Professional Works within Grand View Ongoing 3/12 – Working as a Dietetic
Ones Limits in Practice: personal and Hospital in through 4/5 Intern I have spent
the Workplace Acute Care/ professional Sellersville, out the much of my time prior
ND 500 limitations and PA rotation to the Professional
abilities; (~ 10 Practice rotation
Identifies and hours/ shadowing, or
takes the week) working directly
appropriate alongside the
steps to Registered Dietitians
maintain and at Grand View
enhance Hospital. I have
competence; learned from them
Seeks timely that it is okay, and
and appropriate likely, that I will not
advice and be able to answer
guidance to every question
provide optimal patients or other staff
service. members have. I have
seen first hand and
learned that the best
way to handle this
type of situation is to
gain some more
knowledge on the
subject from research
or obtain educational
materials to pass
along before
responding with
incorrect information.
There is not shame in
taking additional time
for research of new
information.
8.3 Continuing Professional Demonstrates a Grand View Ongoing 3/12 – As a student studying
Education Practice: Commitment to Hospital in through 4/5 to become a
Acute Care/ Maintaining and Sellersville, out the Registered Dietitian I
ND 500 Enhancing PA rotation feel as though I learn
Knowledge (~ 10 something new
hours/ everyday. Continuing
week) my education seems
like an easy task for
me, I have been
enhancing my
knowledge everyday
since the start of my
internship. During
 the Professional
Practice component I
am also learning more
about my personal
preferences in the
workplace (i.e. how
my patient’s notes are
formatted, how I
provide nutrition
education etc). My
main goal following
this internship is to
complete my Master’s
degree which will also
allow me to continue
my education.
TBD CHOICE TBD Porrazza TBD 4/16 – TBD
Rotation: ND Nutrition in 4/27
500 Philadelphia
, PA
TBD CHOICE TBD Porrazza TBD 4/16 – TBD
Rotation: ND Nutrition in 4/27
500 Philadelphia
, PA