I completed three different rotations over a ten month period.  For my clinical rotations I went to Carilion Roanoke Memorial Hospital in Roanoke, VA.  This hospital is a level 1 trauma center so I saw very complex cases and treated some of the sickest of the sick.  I helped to assess patient's nutritional status.

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I completed my community rotation with the Virginia Cooperative Extension (VCE) where I helped to design a 30-hour Master Food Volunteer Training.  I not only designed the cooking and nutrition portions of the training but I also taught them.  Besides the Master Food Volunteer Training, I also worked with recipients of SNAP (food stamps), who were also parents, to teach them cooking skills in a 6-week program called Cooking Matters.  You can read about my experience here.



I also spent some time with the Virginia Tech Sports Nutrition Department during my community rotation.  During this experience I used the Bod Pod to assess athletes percentage of body fat, I helped develop meal plans for athletes with special diets, I worked the football refueling station, and I helped to run the 2013 NCAA Indoor Track and Field Championships held at Virginia Tech.



For my food service rotation I returned to Carilion Roanoke Memorial to work in the food service department.  During this experience I sharpened my management skills and gained experience in large scale food service.