Volunteer
PAND Quarterly Board Meeting
Academy Code of Ethics
During my time at Oak Ridge Rehabilitation and Healthcare Center, I participated in a meaningful volunteer activity that focused on supporting the residents during the holiday season. I contributed by helping prepare lentil soup alongside other staff members, who were also making various soups to sell as part of a fundraising initiative. The proceeds from this effort were used to purchase gifts and organize a Christmas celebration for the patients. This experience allowed me to engage with the healthcare team in a different setting, strengthen my sense of community involvement, and contribute to enhancing the emotional well-being and quality of life for the residents.
On April 16, 2026, I attended a Quarterly Board Meeting for the Pennsylvania Academy of Nutrition and Dietetics (PAND), which was held virtually via Zoom. During this meeting, various topics were discussed including membership updates, organizational goals, and upcoming professional events. There was also discussion on advocacy efforts and public policy initiatives related to nutrition and dietetics, as well as opportunities for member engagement and professional development. This meeting provided valuable insight into the structure and priorities of the organization and highlighted the importance of active involvement in the profession
During my rotations, I actively applied the Academy’s Code of Ethics to guide my professional behavior and decision-making. I reviewed the Standards of Practice (SOP), Standards of Professional Performance (SOPP), and the CDR Code of Ethics Training Guide from orientation to ensure I was practicing within professional and ethical boundaries. I maintained patient confidentiality at all times, respected cultural and individual differences, and provided care that was evidence-based and within my scope of practice. When faced with clinical decisions, I reflected on ethics case studies from orientation to support appropriate judgment, especially when addressing sensitive patient situations. This approach helped me deliver patient-centered care while upholding integrity, professionalism, and accountability throughout my practice.
Health Promotion project
I completed two health promotion projects during my rotations that allowed me to apply nutrition education in different settings. The first project was conducted during my Community Nutrition rotation, where I created busey workers healthy eating manual, as most of the health workers are busy and spend long time in the clinic or the hospital, and manny of the recidensy student were international, i created this manual for them , and prepared presentation about it. on identifying population needs and developing an intervention based on evidence-based practices. This project strengthened my ability to assess community health concerns and design appropriate educational strategies.
The second health promotion project took place during my Medical Nutrition Therapy (MNT) rotation, in the nutrition national day. For this project, I focused on promoting culturally relevant and healthy food choices by highlighting Manakeesh with Zaatar, a traditional Mediterranean breakfast. I prepared educational handouts that explained the nutritional benefits of the ingredients, including the use of olive oil, whole grains, and herbs. In addition, I prepared food samples and distributed them to hospital staff during lunchtime in the cafeteria. This interactive approach allowed me to engage directly with healthcare workers, provide practical nutrition education, and encourage healthier food choices in a culturally meaningful way. This experience enhanced my communication skills and demonstrated the importance of making nutrition education both accessible and engaging
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Social media posts
Nutrition Education
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A day in my life as an intern student
Hi, I’m Reem, and this is what a typical day looks like for me as a dietetic intern and a mom.
My mornings start with my daughter Helen. I get her ready, drop her off at daycare, and then head to Wilkes-Barre General Hospital. It’s not always easy balancing both roles, but it gives my day purpose.
At the hospital, I meet with my preceptor, review patient cases, and begin gathering information from medical records. Then I go room to room, speaking with patients, listening to their stories, and trying to understand how I can support them through nutrition.
Back in the office, I document my notes and create care plans. Every recommendation I make is a step toward helping someone feel better.
Before I leave, my preceptor reviews my work and guides me, it’s where I learn the most.
At the end of the day, I go pick up Helen. And in that moment, everything comes full circle balancing my passion for nutrition with being present for my family.
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