National Nursing Home Week seems like a good time to reflect on the job of the Consultant Dietitian in LTC and examine all of our different roles. This past month, in the Sacramento area, we have had two dietetic interns from Sac State working a few weeks of their rotations with our RDs in skilled nursing facilities. Their feedback on their experiences has made me realize what a knowledgeable, professional, well-versed group we are. Where else can you practice clinical dietetics, nutrition/food safety education, food service management, professional mentoring, marketing communications, and diplomatic relations all at once in the same job? 
 
The dietetic interns were surprised at the types of things we did, and were given the opportunity to complete the RD report cards, interview residents and families, monitor dining programs, take tray temperatures, sample puree foods and nutritional supplements, as well as complete nutritional assessments and attend IDT weight and skin committee meetings. All this within a few days! They both were very positive about the job of a consultant dietitian and enjoyed the sheer variety of their experiences. They felt this type of rotation gave them an additional knowledge base for personal communications with teams, and the delicate balance of dealing with residents, families, staff, and administration that they are not necessarily exposed to in a strictly clinical setting.