Lacy Musulin, 2013 OSU DPD graduate.

    • Worked for Mary and Food hero

  • Worked with OSU extension for food hero after graduation

  • Chose not do her internship

    • Moved from diet aide to supervisor in less than a year

  • Supervisor roles

    • In charge of patient dining

    • Has 32 people that report directly to her but oversees about 80 employees

      • Most diet host have no nutrition background so they must be trained from the bottom up (patient interactions and nutrition info)

      • Can cause problems with communication on the patient can and cannot have.

    • St vincent is under construction so she is currently figuring out the construction of the nourishment kitchen. It will now be turned into a galley style kitchen that family members have access to.

    • Assist in writing policies

    • Hiring, interviewing, training, and scheduling

    • Help with menu generation

      • Used to have different menus for each type of patient

      • Now it is a more streamlined general menu

        • Provide daily specials (but it is rough because you have to make sure it is okay for all the different diets, i.e sodium restricted, diabetic, renal, etc)

      • Use computrition program

        • Have to make sure that things are restricted where they need to be

  • Hospital stats

    • Split into 2 types of models

      • Food service based (room service)

      • Scheduled and stable meal delivery times

        • Breakfast, lunch and dinner at consistent stable times

    • 200-415 people at any one time

    • Hospital has neurology, pediatric, ICU, CICU, cardiology, maternity wards

  • To move up the ladder

    • Pay attention to policies

      • Patient and employee safety

    • Learn FTE (hours worked equation)

  • Great resume builder for internship

    • Good option for people who do not place in an internship for people to experience while going through the internship

  • Behavioral health unit (psychiatric unit)

    • Most particular

    • Anything that is wrong on their tray is a hazard

  • Eating disorder day treatment

    • Tray portions have to be exactly what they ordered

    • It is very important to pay attention to every detail and double check work

    • There are three employees that see every tray, so there should be a system of checks and balances, but it does not always work so you must keep your eyes peeled

  • Management experience can be very fulfilling

    • Get to see the ups and downs and make a big impact on people's days through small things

  • Get to know the patients and nursing staff very well

    • So you can make judgement calls and be more aware of the patients needs and the nurses willingness to make change

  • Diabetic renal patients are the hardest patients

    • Potassium , sodium, protein and carbs all need to be monitored

    • These are the kind of patients that take the most care because they are following a diet in the hospital that they won’t follow at home

    • Where you often have to do some emotional damage control

Q and A

  • Did you feel as though your education prepared you for this job?

    • No, most of the learning is done on the job → “hands on”

  • Do you think you will ever do an internship?

    • No, the cost benefit is not worth it

    • She is making more now than she would as a starting dietitian

    • It is a huge change for you and your family

    • Not interested in the clinical setting

  • How is your work life balance?

    • She is a workaholic so it is very hard for her, but if you know your limits you can make it work

    • Depends on you and your personality

  • Do you have a hard time with staffing?

    • Yes! There is always a high turnover rate in food service

    • 75% turnover (with patient dining and retail)

    • The hiring process is VERY extensive so it makes it more important that you keep the people you do hire

    • In any given day she has at least 1 empty shift