Skip to main content

The Insightful Intern: The Final Week!


        I can’t believe my time at Kindred as the Insightful Intern is over! This summer has gone by ridiculously fast when surprisingly, I wanted it to slow down. Although I am excited to finally be getting back to school, I’m sad to have to leave Kindred behind. 

        At the beginning of this summer, I had no idea what to expect. I found out last minute that I was coming home for the summer. When I returned home, I realized that I had nothing planned for the next 3 months. So after that rather frantic realization, I decided to email Amy about the possibility of interning at Kindred Nutrition. I am so thankful that she decided to give me a chance and that she didn’t mind me following her around all summer!

        Interning has completely changed my outlook on the dietetics field. I’ve said it before but learning in the classroom can only get you so far. I’ve learned so much this summer from Amy and all the Kindred clients.

- I’ve learned about owning your own practice and all the time and effort that it takes.

- I’ve learned how to give a realistic meal plan and how to customize it for every client.

- I learned about insurance and blood tests.

- I’ve learned about Eating Disorders, Celiac’s Disease, Thyroid conditions and food intolerances. I now understand the right nutritional therapy to treat all of these and many more.

But most importantly, I learned that I am 100% sure that I want to be a Registered Dietitian. With every appointment I shadowed in and every client I spoke to, I can see myself doing this in two years.

        My next step is finishing out my senior year strong and applying to an official Dietetic Internship for the following year. I know that all the skills that I have collected at Kindred will carry me through to where I want to be. This is definitely not my last time at Kindred though, and I look forward to coming back and seeing everyone again soon!

Comments

Post a Comment

Popular posts from this blog

Family Nutrition: What’s the deal with Multivitamins?

This is definitely one of my top ten questions from clients and frankly it’s a hard question because there isn’t a generic answer.   The internet and such stores as the Vitamin Shoppe and GNC continue to place a lot of focus on vitamins and minerals and some of my clients swear by their regimen.   I’ve even had some clients tell me they can tell a difference within hours of taking certain supplementations.    Since this is a subject I try to tame my responses too, I was very glad to see the article “Multivitamins, So Many Types, So Many Labels” by Melinda Beck in the Wall Street Journal published June 21, 2001.   Did you know that the multivitamin is the number one dietary supplement producing $4.8 billion back in 2008 and that one third of American’s take multivitamins religiously?   As Melinda points out there are many different varieties of multivitamins yet there is no specific formulation that specifies what a multivitamin should look like.  ...
4 comments
Read more

Food Trends: A note about Stevia (zero calorie sugar substitute)

We’re all on the lookout for that sugar substitute that withholds calories, tastes good, and is natural and safe.   Recently I was asked what my thoughts were on Stevia?   Well to tell you the truth I didn’t have many thoughts on the product because basically I didn’t know much about it, except that in my mind it was a zero calorie product that could be substituted for table sugar.   I put this thought in my attic with the hopes of getting more acquainted at a later time. As I get myself more familiar lets start with the derivation.   Stevia is an herb that comes from South America and has been used by the Guarani Indians of Paraguay for over 100 years.   This is advertised on the Stevia website along with a statement that it provides zero calories because the body doesn’t metabolize glycosides from the leaf or processed forms.   Essentially Stevia is absorbed by the gut and broken down into Stevol which is excreted from the body as a waste.   Th...
5 comments
Read more

Food Trends: Plant vs. Animal Protein

In my practice I see a lot of vegetarians who have a lot of questions about the types of protein they eat.   In case you need a refresher, animal proteins are proteins derived from meat, dairy, and eggs.   Plant protein is derived from nuts, seeds, beans, legumes and soy.   Most animal proteins are higher in saturated fat as well as cholesterol which have been proved to increase risks of arteriosclerosis, a precursor to cardiovascular disease.   A lot of the general public, not just vegetarians, are starting to focus on decreasing intakes of animal proteins and focusing on plant sources to decrease total calorie, fat, and cholesterol intake.   It’s important to know that most generally healthy individuals only need .8 grams of protein per kilogram of body weight.   Basically this means that a 150 pound man or woman requires about 54 grams of protein in an entire day. Protein is made from amino acids.   Although there are many amino acids, ther...
Post a Comment
Read more