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NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

CRD 1.4 Evaluate emerging research for application in dietetics practice

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014


as applicable and in accordance with accreditation standards and the Scope of Dietetics
Practice and Code of Ethics for the Profession of Dietetics

CRD 2.2 Demonstrate professional writing skills in preparing professional communications


(Tip: Examples include research manuscripts, project proposals, education materials, policies
and procedures)

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

CRD 2.3 Design, implement and evaluate presentations to a target audience


(Tip: A quality presentation considers life experiences, cultural diversity and educational
background of the target audience)

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

CRD 2.8 Apply leadership skills to achieve desired outcomes

CRD 2.9 Participate in professional and community organizations


(Tip: Community-based supervised practice experiences need not take place in a dietetics-
related organization; food banks, faith-based organizations, campus fitness centers,
outpatient clinics, etc. also apply)

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

CRD 2.11 Demonstrate professional attributes within various organizational cultures


(Tip: Professional attributes include showing initiative and proactively developing solutions,
advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work
prioritization and work ethic)

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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.-

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NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

a. Assess the nutritional status of individuals, groups and populations in a variety


of settings where nutrition care is or can be delivered

b. Diagnose nutrition problems and create problem, etiology, signs and


symptoms (PES) statements

c. Plan and implement nutrition interventions to include prioritizing the nutrition


diagnosis, formulating a nutrition prescription, establishing goals and selecting
and managing intervention

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

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NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014


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

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NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

CRD 3.4 Deliver respectful, science-based answers to consumer questions concerning


emerging trends

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

CRD 4.1 Participate in management of human resources

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

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NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014


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

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NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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

CRD 4.9 Analyze financial data to assess utilization of resources


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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

ONeal 17

Key for Locations:



SM- SeaMar Community Health Center WIC /Clark County, Vancouver Washington
MC- Marion County Public Health, Salem, Oregon
OHSU- Oregon Health & Science University Academic Class
MIKE- Multicultural Integrated Kidney Education Program
MH_OHSU- Michelle Hurn, RD, LD, Food Safety and Employee Wellness Rotation
hw= hand washing
pwrpt = PowerPoint Presentation
JP_OHSU Joy Petterson, MS, RD OHSU Patient Foodservices
PHA: Partnership for Healthy America (http://ahealthieramerica.org/our-partners/hospitals/)
RSA- Room Service Associate (Tray Deliverer in OHSU Patient Foodservices)
MM_OHSU- Mary Weinber, RD and Michelle Hawley, RD for Critical Care Rotation
EH_OHSU- Erin Huckle, RD for General Medicine/Surgery Rotation
OHOP-Our House of Portland, HIV/AIDs Support Center, Kim Hutchinson, RN, and Joanna Maurice, HIV RD
SH_OHSU - OHSU Management Rotation with Steven Hiatt, MBA, Food and Nutrition Director
TK_OHSU- Student Choice Rotation, Dr. P. Todd Korthuis, MPH, MD as Masters thesis Mentor
DaV- DaVita Dialysis Renal Clinical Rotation, Janet McGillivray, RD, LD, Renal Dietitian for 10+ years
JK_OHSU- Jen S. Kim, RD, LD, a pediatric RD at OHSU
SR_OHSU: Staff Relief Experience for cardiovascular unit of OHSU, Erin Huckle, RD, LDs usual floor

17

NUTN 504 Competency Log

OHSU Dietetic Internship 2013-2014

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)

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