Hamilton Health Sciences
Dietetic Internship Program
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Hamilton Health Sciences' Dietetic Internship Program

Placements

Management / Food Service

The Food Service Management placement will provide Dietetic Interns with the opportunity to engage in many different aspects of food service and management functions which reflect the evolving role of dietetics in hospital and long term care (LTC) food services and management. 

The goal of this experience is to provide the Dietetic Intern with: 

  • ‘real life’ experience and skill in assessing, developing, evaluating and managing programs and services related to food service and management (5.01, 5.02, 5.03, 2.02, 2.03),
  • an understanding of the relationship between clinical dietetics and food services (1.01 e, f, 1.02 e, f, 1.03 b, c, d),
  • exposure to the role of policy, standards, and legislation related to food services management (1.01 e, f, 1.02 e, f, 1.03 b, c, d),
  • an appreciation of the role of a Manager working in food service in both the hospital and Long Term Care setting (1.11 e).
  • an opportunity to participate effectively as a professional on the Food Services team (2.06 c, f, g, i)
  • an opportunity to apply current evidence and standards in dietetic practice (1.11 c, e, f)
  • an opportunity to practice ethically as a regulated health professional (1.06 e, f, h, i)

    Dietetic interns are exposed to:

  • business case development
  • food service operations in hospital and long term care
  • central cook-chill production
  • centralized tray assembly
  • out-sourcing
  • decentralized re-thermalization
  • hot- and cold-plating systems
  • human resources management
  • budgeting
  • working in a unionized environment
  • utilization of computer systems

Nutrition Care

Nutrition care experience will provide Dietetic Interns with the opportunity to engage in the assessment of nutrition-related risks and needs, develop nutrition care plans, manage implementation of nutrition care plans, and evaluate and modify nutrition care plans across a variety of patient populations, in both inpatient and outpatient settings, and in the context of patient-centred care.

The goal of this experience is to provide the Dietetic Intern with entry-level skill and confidence in:

  • identifying, gathering, critically interpreting and integrating nutrition-related information to determine nutrition issues (3.01 b, d, f, i, l, n, p, r, u, w, z, cc, ff, hh)
  • developing nutrition care plans that may include oral, enteral and/or parenteral interventions (3.02 b, d, f, h, j, n, r, t, v, x)
  • implementing, managing (3.03 b, d, e, f), evaluating, and modifying nutrition care plans (3.04a, b, c, d)
  • counseling individuals in nutrition situations (2.04 b, d, f, h, j, l, n)
    teaching nutrition concepts to patients in both individual and in group situations (2.05a, c, e, g, k, m)
  • participating effectively as the nutrition professional on the health care team (2.06 c, f, g, i)
  • applying current evidence and standards in dietetic practice (1.11 c, e, f)
  • practicing ethically as a regulated health professional (1.06 e, f, h, i)

 Outpatient Placements (examples) 

  • Bariatrics
  • Cancer Centre
  • Cardiac Health and Rehabilitation
  • Children’s Exercise and Nutrition Clinic
  • Eating Disorders Clinic
  • Diabetes
  • Hamilton Health Teams
  • Pediatric GI clinic
  • Community Health Centres

Clinical Placements (examples) 

  • Burns/Trauma Unit
  • Cardiac Surgery
  • Hematology
  • Intensive Care Unit
  • Medicine
  • Neuro-Surgery
  • Oncology
  • Orthopedics
  •  Pediatrics
  •  Pediatric Oncology
  •  Pediatric ICU
  •  Neonatal ICU
  •  Rehabilitation
  •  Renal (St. Joseph’s Healthcare Hamilton)
  •  Surgery

Nutrition Health Promotion 

Nutrition health promotion experience will provide Dietetic Interns with the opportunity to engage in the assessment, promotion, protection and enhancement of health, and the prevention of nutrition-related diseases for groups, communities and/or populations using population health and nutrition health promotion approaches and strategies that focus on the interactions among the determinants of health, food security, and nutritional and overall health (Pan Canadian Task Force on Public Health Nutrition Practice, 2007, page 23).

The goal of this experience is to provide the Dietetic Intern with:

  • ‘real life’ experience and skill in assessing, developing, implementing and evaluating nutrition health promotion activities (4.01, 4.02, 4.03, 4.04)
  • exposure to the role of and development of nutrition health promotion policy and related legislation (1.01 e, f, 1.02 e, f, 1.03 b, c, d)
  • appreciation of the role and scope of Dietitians working in nutrition health promotion (1.11 e)
  • some experience working in the philosophy and values of nutrition health promotion based health initiatives including; a commitment to equity, social justice and sustainable development, recognition of the importance of the health of the nutrition health promotion as well as the individual, and respect for diversity, self-determination, empowerment and nutrition health promotion participation (The Core Competencies for Public Health in Canada: Release 1.0 (2007)) (1.06 f, h, 1.07 b, c, d, e)
  • participating effectively as the nutrition professional (2.06 c, f, g, i)
  • applying current evidence and standards in dietetic practice (1.11 c, e, f)
  • practicing ethically as a regulated health professional (1.06 e, f, h, i)
  • Public Health Units in Hamilton, Halton
  • Community Health Centres
  • SHINE (Supporting Health IN Everyone) Wellness program at Hamilton Health Sciences

For further information, contact:

Dietetic Education Coordinator
Hamilton Health Sciences
Phone:  905-521-2100 x44923
Email:  studentaffairs@hhsc.ca

Updated:  September 29, 2016 - HT/dz

Hamilton Health Sciences • Hamilton, Ontario • 905.521.2100