Para iniciarmos o blog com o pé direito, este ano trouxemos uma entrevista muito especial diretamente de Olympia-WA (EUA). Optamos por colocar a entrevista em inglês para preservar o seu conteúdo.
Name: Cynthia Farrar, RD, CNSD
Clinical Dietitian in Providence – St Peter Hospital
Olympia – WA
1- In what college did you graduate?
From Central Washington University, Ellensburg, Washington
2- Do you think it is a good college? Did you miss something?
No I didn’t miss anything, it is a good college. I liked the size of the college and was able to get to know my professors and classmates well.
3- How many years did you study?
Five years in college and one year Dietitic Internship training
4- Is Clinical Dietitian a new job in U.S.A?
We use to work just in the kitchen but more or less 30 years ago we began the work as dietitian in other areas such as college professors, outpatient clinics, sports nutrition and specialty areas such as Neonatal dietitians.
5- Where can you work after graduation?
Inpatient Clinical Dietitian: completes initial assessments and follow-ups on patients; teaches patients about nutrition and food preparation; discusses care plan with other health care professionals; works with the Food Service Manager to ensure that patients receive appropriate food, conducting meal rounds as requested, etc; approves menus before use; interacts with the community through outreach activities, as requested; has responsibility to ensure that department is prepared for surveys and inspections; often teaches other health care professionals.
Outpatient Clinical Dietitian: Counsels patients and their family members regarding food and nutrition; often holds group classes; ensures appropriate insurance billing for medical nutrition therapy (MNT); prepares visual aids, handouts, etc to use during teaching sessions.
Food and Nutrition Management: Plans menus for patients, catered events, and retail cafeteria; works within a budget set by the institution and completes financial reports; interviews, hires, and disciplines employees; prepares orientation and ongoing training materials for employers; ensures that department is ready for survey/inspection; completes chart audits.
Grocery Store Dietitian: educates customers about food preparation and nutrition; conducts grocery store tours; plans in-store events and attends external wellness events to advertise services; educates store employees; works with the marketing department to develop advertisements; teaches nutrition-based classes to interested customers, and sometimes provides one-on-one counseling sessions; sometimes ensures appropriate insurance billing for MNT services.
Food Company Dietitian: answers costumers’ questions about specific company food products and nutrition in general; acts as the face of the company at expos, in advertising, etc; develops recipes, incorporating the company’s food products; answer questions from the Research and Development and Marketing teams regarding foods legislation, labeling laws, etc; develops marketing materials highlighting the nutritional composition of food products.
College Professor: initiates, moderates, and fosters classroom discussions; remains current in the field, often required to complete research projects and/or publish articles in professional journals; evaluates students work, prepares syllabi, curriculum, handouts, tests, etc; often markets the program to prospective students.
Research Dietitian: Collects, synthesizes, analyzes, manages, and report data; analyzes data to determine validity and significance; communicates information about findings to the public or internal audiences; prepares project proposals and/or grants as necessary; performs administrative duties; supervises assigned staff, works within a budget; purchase supplies and equipment as needed; counsels participants.
Public Health Dietitian: develops and presents health education and promotional with other; networks with other organizations to encourage involvement in provision of health care to the public; prepares and distributes a wide range of health education materials; reports outcomes to funding agencies, as necessary; maintains mailing lists, phone number databases, etc; prepares press releases and other marketing materials.
6- Did you have many jobs opportunities after graduation?
I worked in a nursing home for one year and a half, after that I had to go to California to work in a hospital.
7- How is your day here in the hospital?
I work here for eleven years and there are four dietitians in the hospital for two hundred and fifty patients, so it’s a very busy work. I start my job at 7:30 in the morning and finish about 4 or 5 o’ clock in the afternoon. On Saturdays and Sundays there is only one dietitian so it is even busier!
I review the records of all the patients, if some have nutritional risk I’ll see them and develop a Nutrition Care Plan. If a patient can’t eat, I’ll recommend Nutrition support such as Enteral feeding or Total Parenteral Nutrition.
8- What is the salary scale for this position?
About $22.44-33.66/ hour.
9- Do you think American food is healthy? And what is the relationship with the epidemic obesity?
I think you can have a healthy diet in America but the people have a very easy access to bad foods, is very cheap to eat that kind of food here, so the most people choose eat that food. For example with just three dollars you can eat a sandwich, French fries and drink a coke. Moreover, people have a distorted notion of what portions are small, medium and large so they eat more than they need.
Entrevistadora: Raquel Gaetani (Kel 3° ano)
Esperamos que tenham gostado!
Kisses
