It’s evaluation day! I think that I’d rather get a flu shot than do my eval. It’s about 12 times worse than a report card.
dietitian business
My day started with a bang at cardiac rehab. Three patients were put into two patient slots. I was in high demand (if only). Once I found my way back to the office at 11am, I saw the sparse patient schedule. I didn’t have an outpatient until 3pm!
I also came back to a patient screen, notes, and a pager. Looked like I was heading to 8th floor! After lunch I gathered patient data, my meal round sheet, and patient lists. It is the end of the month and I still needed 14 out of 20 meal rounds. Every month….
During meal rounds, you discover more poor appetite patients which results in order snack and supplements, patients who need to go to the bathroom, patients needing a diet order change, menus that need to be filled out, and then sometimes you meet someone who has made an international difference in the world. All those things happened to me but the last patient stands out specifically for me. It was an absolute pleasure meeting that patient.
Sometimes, the patient does more for you than what you do for the patient.
My lips are seasled thought because of HIPAA.
Something to keep in mind if you are thinking about or currently work in a hospital.
I still have 2 more meal rounds to do. Ugh. It’s so freeing when you have all 20 done.
Oh and sometimes you find a huge cake outside of the diet office. No one really has a good reason to why it’s there.
You don’t push these questions. You just take the cake and pray you don’t bump into a patient on your way back over to the office.
clocked out
There was no running today. I need off days to recover and yearn to run even more so the next day. Instead I did arms and abs strengthening. Two areas that are merely non-existant.
I had plans to make dinner at Aaron’s house, so I began to prep dinner and pack up. I love chopping everything ahead of time so cooking can flow and be more enjoyable.
Dinner was salmon, roasted acorn squash, and risotto. For the acorn squash, I chopped it into eighths while Aaron tossed it in olive oil and honey and seasoned with salt and pepper. It was roasted at 425* until a fork inserted without resistance.
Aaron sprinkled smoked salt on the salmon.
I took quite a few sniffs of the stuff. It smells just like…smoke!
Welp, time to get ready for work and my anual evaluation.
