Commission on Dietetic Registration

Congratulations! You have passed the Registration Examination for Registered Dietitians.

Of a possible 50, ... .
A total scaled score of 25 is required to pass the examination by completing a minimum of 125 questions.


While it is easy to be critical of both the DI internship requirement and the examination itself. At this moment, I am just simply thrilled to join the profession of dietetics.

Thank you to Sharon Bode and all my preceptors at The Methodist Hospital (especially Christi, Hailey Whitehead, and Anne); Texas Children's Hospital Claudia, Dawn, and Terri; Becky at DaVita and Karen at Employee Wellness at The Methodist Hospital.

Houston Grub

Whilst in Houston I was more disciplined than ever about eating humbly. More than any other time in my life I ate at home and brought my lunch to work. I also threw away practically no food, I ate almost everything I bought. Surprisingly, I did not miss eating out. It was not for lack of options. There are more places to eat-out in Houston than any other place I have ever lived or visited. Seriously, there are ten restaurants on every corner.

However, I did eat a few times and can whole-heatedly recommend these fine Houston eateries:

- Zabak's Meditrerranean Cafe
Hands down best, cheapest falfafel sandwich($5) I have ever had. Genuine, friendly service. I went twice in 6-months and would have gone every week if my budget would have allowed it.

- Brasil Cafe
One of my few complaints about cafe's and bars in the SF Bay Area is the lack of not only outdoor seating but also the size and stability of tables. This Houston cafe far surpasses any local cafe or bar. Tons of outdoor seating and small but very stable tables. Perfect for sitting and studying. Plus, the food is great and reasonably priced AND you can can get coffee/tea or wine/beer. Favorite place to linger in the afternoon with a study material.

- Boudreaux's Cajun Kitchen
I was first introduced to Boudreaux's by way of fried dill pickle chips. Not something that prior to living in Houston I would have considered tasty or delicious. But fried dill pickle chips = tasty and delicious. You do however need to split an order with at least three people because you're satiated early with the salty and yummy treat. Boudreaux's has an extensive menu with almost any fried item you could possible want (and many items prepared in other ways too but really why bother). Casual and fun. A little expensive but ample portion size. Great drink specials before 7 pm.

- Big Woodrow's
A fellow intern intern worked at Big Woodrow's throughout the internship and loved it. She insisted that we introduce the incoming class to traditional Cajun food here, specifically boiled crawfish. Crawfish are widely distributed in the southeast and considered a delicacy, rightfully so. I thought it was so great we took my dad when he came two weeks later for crawfish. When ordering crawfish for the first time make sure you find out how spicy they are. I loved it but my dad was a little overwhelmed by the spice.

And who could go to the almost South and not partake of BB-Q:
- Goode Company
Everything they say about Texas BB-Q is true. It is soo good. It also widely available but believe it or not, I only went for BB-Q three times while I was in Houston - twice at Goode Company. Just go, don't think about splitting a plate, get a combo and try as much as you can. They say the pie is also good at Goode Company but I ate so much BB-Q I never had room.

Daily Grind - Food Service Managment

Compared to my almost grueling 10-week clinical rotation, my 4-weeks of Food Service has gone by lightning fast. I barely have blinked an eye and I am done.

Once again I was assigned to a hospital within the Texas Medical Center, that's where the similarities between the experiences stop. Unlike my clinical rotation: I arrived at 7:30 am and was almost always gone eight hours later at 4:30 pm; I saw patients only in the halls of the hospital, I don't think I uttered more than ten words to one; I spent a lot of time in the basement (where most hospital kitchen's are located); I had more than enough time to complete the tasks assigned to me; Everyone was really, really nice, all the time.

I wish I had a quarter for every time I have heard: "I didn't get a degree (or two or three) to work tray line", "I hate to cook", "I don't do food service". Seriously, the way many dietitians talk you would think nutrition and food were completely unrelated. Most dietitian despise the words "food service". So, I hate to admit it... I kinda of like it. Although industrious employees who take great pride in their attention to detail, food service doesn't take its self quite so seriously. Your fellow employees come from a greater slice of life. Not everyone has a college diploma (or even a high school diploma); its a little less idealistic, a little more r-e-a-l.

Typical tasks performed during this rotation:
- A lengthy "Patient Services" check-list to get familiarized with all the jobs and tasks required to get meals to patients.
- Audits of: Patient identification and proper hand washing among food service employees (No need to worry: Everyone appropriately identifies patients, everyone washes their hands), the proper use of formula order form among physicians, and kitchen inspections of the hospital and food court kitchens
- Documentation of food service related charges in a doctor's lounges of a newly opened unit of the hospital
- Development of independent learning activities for food service employees who missed customer service training
- Development of a bulletin board marketing a customer service program to employee's
- Data collection and presentation of clinical dietitian monthly productivity
- Analysis and recommendation of provision for emergency food supplies (MRE's v. recognizable, microwavable product).
- Development of tool to track quarterly changes in food cost

Yes, some of this work was tedious. However, I was exposed to the breadth of tasks required in food service management. My days also could not have contrasted the relative sameness of the days of a clinical dietitian more.

Hurricane Ike

Hi all!
Thanks so much to all of you who e-mailed, called, texted or just thought about my safety over the past 24 hours.

I am happy to report that I have survived my first (and hopefully my last) hurricane unscathed. Many others in the gulf cannot say the same, I feel very lucky. Hurricane Ike came through over night, the real action lasted about 5 hours. Jenny (my roommate) and I dragged a mattress and pillows into the hallway and slept there. It was loud and a little scary but all-in-all okay. Our power was out for about 6-hours but came back on this morning (Most people in the area are not expected to regain power for a few days.) We are LUCKY.

I have posted a few photos at http://picasaweb.google.com/tjgirl/HURRICANEIKE#. My entire neighborhood has debris and trees down all over. Most of the street lights are out. Many of the street signs have been toppled. It just generally looks tattered. People are out and about cleaning up. Most in good spirits. You can hear generators buzzing, people are BBQ-ing. While it NO way feels like a block party, people openly express their gratitude for their personal safety and property. I think everyone's just glad its over.

I expect to go back to work at the medical center Monday or Tuesday.

Hope each of you are safe , warm and dry.

Be in touch.

Always,
~Taryn

Daily Grind - Clinical

In some ways I can hardly believe that I am already 1/2 way through my Clinical rotation. In other ways if feels like it should be long over. The Clinical aspect of the internship is the longest and most intense of the 5-rotations. It is a 10-week crash course in not only the various disease states and how they relate to nutritional status but also the mechanics of working within a hospital.

It is the practical application of everything you have learned in school
AND everything they don't teach you.

I am at a large, prestigious teaching hospital. It is ranked as one of the best hospitals in the country. Inarguably, it would be next to impossible to get a better experience somewhere else. However, it does have a reputation for being tough on interns. Within a matter of weeks we are expected to learn the lay-out of the hospital (a sprawling 5-building complex with up-teen elevators), a computer charting system, a food service set-up, the subtitles of relating to Dr's, nurses, and other essential personnel, AND see and document on 8-10 patients a day. We work under a different dietitian each week, whom each cover very different floors. Every day, every week is different than the one before. With the level of expectation building the longer we are there.

I have had the opportunity to work the following floors/specialties: Cancer, General Medicine, Cystic Fibrosis, Neuro-ICU, Neuro-stepdown (strokes and other brain injuries), Post-Gastrointestinal Surgery, Bariatrics and next week I'll follow the renal dietitian. After that I'll spend a week with an ICU dietitian before 2-weeks of practicum (working floors independently as an RD would).

So, what does a clinical dietitian do?? It is helpful to think of almost every health care provider (pharmacists, dietitians, physical therapy, speech, occupational therapy, etc..) in a hospital as acting as consultant to the MD. With nurses both playing the role of consultant and actually getting everything done.

Dietitians keep track of the nutritional component of patient care. When patients are able to safely eat, we stop by their rooms and encourage them, make sure they are getting their meals and "between meal nourishment's" (AKA snacks) and try to subtly slip in some healthy eating cues without being labeled as the "diet police". When dramatic changes are needed in a patient's diets (ex. new diagnosis of diabetes or kidney failure) we are sent with a packet of instructions and go line-by-line through a complete dietary change. When patients are unable to eat we act as a consultants, providing MD's with suggestions for alternative support. This may mean a enteral/tube feeding or parenteral nutrition/directly into the blood stream.

Every dietitian has the same mantra when working with alternative nutrition support: "If the gut works use it". Enteral nutrtion, the digestion of food through all or some part of the digestive tract is always the preferred mechanism of nourishment. If a patient is unable to chew or swallow a tube can be used. A nasogastric or nasoenteric a tube is placed through the nose and down the throat to the gut. While a PEG or J-tube is "surgically" placed directly through the abdominal wall to the stomach or intestine. Formula is than dripped or gently pumped into the body, and the gut completes the digestion and absorption of nutrients into the body. Enteral nutrition is used a wide variety of clinical conditions: It is used when a patient simply doesn't have the energy or ability to eat enough, when they are unable to swallow correctly (after a stroke for example), or when the stomach is unhappy but the gut is working properly. Enteral nutrition is almost always the preferred route for a myriad of reasons: It is more biologic, less invasive, less expensive and just less complicated than its cousin parenteral nutrition.

Parenteral nutrition takes alternative nutrition support to a whole new level. The smallest elements of food: sugar/dextrose, protein/amino acids and fats/lipids are directly infused into the blood stream no digestion required. Generally a central line directly into a major artery is used and the nutrition is continuously pumped in. Parenteral nutrition is only appropriate in a select number of patients, those whose digestive tract are unable or unwilling to digest food. This may happen when there is hole somewhere in the gut, after a surgery when the gut doesn't wake-up, with severe inflammation of the digestive tract or just complete upset of the entire system/major trauma. Parenteral nutrition may seem more straightforward than enteral but it is anything but. Our bodies are incredibly efficient at digesting and using food, so parenteral nutrition skips millions of years of evolution. It is anything but biologic, very invasive, incredibly expensive (more than $1,000 per day) and prone to complications. That said in select patients it is a lifesaving therapy.

MD's are only required to take one nutrition class during their training. Dietitians fill in the gaps. Providing consultation about the appropriateness of their selected nutrition regiments and offering alternatives. For our suggestions to be relevant they must be holistic, taking into consideration the other related aspects, of patient care. Since the human body is the ultimate integrated system as a clinical dietitians we review and consider A LOT of things:

• Why is the patient here now? What is their progress?
• What is their past medical history and how does it relate to their current condition?
• Daily labs
• Medications
• Output of fluid from the body (urine, waste, drains, etc..)
• Medical therapies being used (ventilator status, hemodialysis etc..)
• What are our goals? (E.g. increase PO intake, minimize loss of lean body mass, etc..)

Unfortunately, a medical record is not a clearly delineated dossier of patient history and treatment, and everything they say about doctor's handwriting is true. So, often it feels like you are detective trying to figure out what the heck is going on with this patient AND what the heck you going to suggest for them. This process repeats itself as you work through your patient list. It can be both ridiculously frustrating and incredibly rewarding contributing to the care of very sick, very sick individuals.

Clinical nutrition is simultaneously everything I expected and an entirely different ballgame.

Ps. The opening image is of the Texas Medical Center, where I am completing my clinical rotation. Check out this link for more information about the medical center and the organization's within it.

Houston Theater District Open House

Last weekend I checked out the Houston Theater District 15th Annual Open House.
It was quite a nice event. Even though I was not inspired to become an opera singer!

At the End of Week#1 and 5 Things U Might Not Know About Houston

Week 1 (or so)-in-Review:

Thus far, I have completed the orientation for the dietetic internship (DI). It consisted of:
Day 1 - Review of policy and procedures; Review of the rotations sites
Day 2 - Introduction to using the evidence based library, case study assignments. I was assigned metastatic brain tumors in overweight patients. My task was to prepare a ~15 minute power point presentation about the condition, the expected course of treatment and the nutritional implications.
Day 3 - In small groups complied nutritional care plans using information from the evidence based library and other journals; Case study presentations
Day 4 - Enteral and parenteral formula review
Day 5 - Introduction to medical charts at a hospital ~30 minutes outside of Houston; Dinner with the out-going interns. They made a fantastic gluten-free menu complete with focaccia bread and tiramisu. It was really good.
Day 6 - Review of charting using the nutritional care process
Day 7 - Attended the out-going interns graduation


5 THINGS YOU MIGHT NOT KNOW ABOUT HOUSTON, TX

5. NO-ONE WATERS THEIR LAWNS or PLANTS HERE
Even though its been almost 100, almost everyday...Seriously all of the plants are maintained by the humidity in the air. I haven't met anyone with a veggie-garden, I think people must water those??

4. STOPLIGHTS ARE HORIZONTAL HERE
There also a lot of blinking yellow lights

3. EVERYTHING IS BIGGER HERE
For example, I went to the mall over the weekend. I thought I knew how big it was going to be: I was wrong. Its huge... There's a post-office in it (unlike at the airport), and an ice rink and anything else you could possibly want.

2. IT IS MORE FORMAL HERE
Unless you are friends with someone, you call them Ms. or Mr. (especially women) until directly told not to. No one swears (not even in damn, definitely not s-h-i-t and never anything stronger) in public. The tone is just - different. I can't decide if I like it or not.

1. IT IS AS HOT AND HUMID HERE AS THEY SAY IT IS (like you didn't know that..)
During the weather forecast the temperature really means nothing... Its the "heat index" that really tells you what its going to feel like. Generally, its hot or miserable... Unless there's a tropical storm or a hurricane, than its quite lovely (humid but lovely) but a little scary because you don't know what's going to happen.

CA - to - Houston, TX

DI - University of Houston

Matching Results

I am pleased to inform you that you have been appointed (computer matched) to the University of Houston.

Texas.... baby!

Houston, Texas