The final project for my 5-week clinical rotation was a case study on a patient of my choosing. I probably saw close to or over 100 patients during this rotation, and the patient I chose was a 5-month old diagnosed with failure to thrive (FTT). The reason I chose this patient because it was in an area I was not so familiar with (pediatric nutrition), and I found the social/environmental cause of it interesting to learn about. Roanna and I presented our case studies today in front of an audience of 10 Registered Dietitians. I learned a lot from her case study, which was focused on a 25-year old anorexic patient with multiple health issues. Here is my powerpoint presentation for my case study below.
Monthly Archives: November 2012
November is American Diabetes Month, and check out the facts:
- 25.8 million Americans live with diabetes (8.3% of the population)
- Approximately 79 million Americans have prediabetes
- 1.9 million new cases of diabetes were diagnosed in people aged 20 years and older in 2010
And check out this powerpoint I made earlier this year that covers medical nutrition therapy and carbohydrate counting for those with diabetes.
This Thanksgiving I have a week off from rotations and I have used some of that time to try out some new recipes. One of these is crockpot chicken tortilla soup. I made it last Saturday, but it serves 8, so 6 days later I’m still eating it! Thankfully it is tasty, spicy, and can be served in a variety of ways– shredded cheese sprinkled on top, served with corn tortilla chips, it’s all good!
- 1 pound frozen chicken (shred near end of cooking time)
- 1 (15 oz) can diced tomatoes (I chose one with onions & green peppers in it as well)
- 1 (10 oz) can enchilada sauce (red or green, I went with red)
- 1 medium onion, chopped
- 1 (4 oz) can chopped green chile peppers
- 2 cloves garlic, minced
- 3 (14.5 oz) cans chicken broth (I used 1 can chicken broth, 1 can vegetable broth, and 1 can water, because that’s what I had)
- 1 tsp cumin
- 1 tsp salt
- 1/4 teaspoon black pepper
- 1 (10 oz) package frozen corn
- 1 can (14.5 oz) black beans, rinsed
- Sprinkle of cilantro (I had some dried cilantro I wanted to use up)
Cook on low for 6-8 hrs, or on high for 3-4 hours. Make sure to shred the chicken towards the end of the cooking and then add back in. Makes about 8 2-cup servings.
- 163 calories
- 2 g fat
- 35 mg cholesterol
- 800 mg sodium
- 665 mg potassium
- 20 g carbs
- 4.5 g fiber
- 18 g protein
- 20% Vitamin A
- 13% Vitamin C
- 4% Calcium
- 11% Iron
Original recipe found here.
My favorite fall food item that I love around the holidays is pumpkin. Even if I don’t eat it, I just like seeing jack-o-lanterns around Halloween and festive pumpkin centerpieces around Thanksgiving. Pumpkin pie, pumpkin soup, and pumpkin rolls are great as well.
Today I decided to try my hand at making a pumpkin roll. I had made one before during my junior year of college but that was quite a while ago. The recipe list is pretty basic so the only ingredients I had to plan ahead for and buy were cream cheese and canned pumpkin.
I used the recipe on the back of the “Libby’s Pumpkin” can label. I actually really like using the recipes that come on the back of boxes and canned items, because I figure that company has a chef who has tried out dozens of recipes to find the exact one that they know is good, and that they know the average person can make. Any recipe that has made it onto a package has been thoroughly tested and is worth trying!
- Powdered sugar
- 3/4 cup AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin (NOT pumpkin pie filling)
- 1 cup chopped walnuts (optional…and I chose to forgo this option)
- 1 pkg (8 oz) cream cheese, softened
- 1 cup sifted powdered sugar (I didn’t sift it…)
- 6 Tbsp butter or margarine, softened
- 1 tsp vanilla extract
- powdered sugar (for sprinkling on top of roll when finished, optional)
Detailed instructions can be found here. So please don’t be afraid of the pumpkin roll. Really, it’s super quick to make. Add cake ingredients in bowl, bake for 12-15 minutes, mix filling ingredients together…really it’s a quick and simple recipe that fits in with the season and is more impressive than your average muffins or quickbread.
Ahh…dietitians….they must cook nice, warm, home-cooked meals all the time. Comfort foods, crock-pot recipes, all that fun stuff. Well, some of us don’t want to slave over a hot stove after 8 hours of work. Some of us don’t want to spend more than 20 minutes preparing a meal. And then there’s this dietetic intern, who apparently doesn’t want to spend more than 20 seconds preparing a meal, as evidenced by her food choices below. Hey, we have busy lives, what I can I say?
The finale, the last installment in “What does a dietitian (or dietetic intern) eat?” Hopefully this series has answered your question. And if you are still puzzled, the answer is this: the same as what everyone else eats.