What to Wear :: A Dietetic Intern Style Guide

In keeping with Saturday morning’s post, I am going to continue with our foray into Dietetic Intern styling after receiving a comment from future intern, Meg (Hi Meg!). She says, “I have scoured the internet and have found little help in the ‘what to wear to a clinically based internship’ area.” Obviously, I am just beginning my journey as a Dietetic Intern, but from my experience as a Diet Tech at a large hospital in Rochester, I have picked up a tip or two regarding what to wear.

The goal is to to look professional, but be comfortable. With that being said, is my personal opinion to be slightly over-dressed, than too casual. As the saying goes, “dress for the job you want.”

Let’s start at the bottom and work our way up, shall we?


The standard shift at my hospital was a 10 hour day, which can pose a major challenge for those tootsies. To combat foot fatigue, I would frequently bring two pairs of shoes to work with me. A pair of reasonable, closed-toe pumps (3 inches or less with a sturdy heel) and a pair of supportive flats. A tip for choosing flats: if you can bend the sole backwards, you will not have enough arch support.  Also, make sure the sole is not too slick, as spills in patient rooms and kitchens can be hazardous.  I prefer something with a little rubber.  Here are a few of my favorites:

A bright, unexpected heel can brighten up an ensemble.  As my mother always says, “shoes make the outfit.”

Skirts, Slacks, and Smart Dresses

My work wardrobe includes several pairs of nice slacks and skirts in various styles and colors. As far as slacks go, I have a couple of heavier wool pairs for winter (which I probably won’t need in California!), many cropped ankle-length for the warmer months, and then some in between.  Make sure to have your pants tailored so as to not drag and damage the hem.  Some shops will measure in store (Banana Republic, J.Crew, Nordstrom, etc.) and send them out for you, so ask if they provide tailoring.  Generally, this will cost you about $12 or less.

Pencil skirts are probably my favorite work-related garments.  This season bright colors are in, so take advantage of exciting hues and prints.  Don’t forget flattering A-lines either!  Check with your hospital preceptor before coming to work with bare legs; nylons may be required.

Just keep them a modest knee-length.



Temperature regulation can be tricky at the hospital. Some patient’s rooms are kept very hot or bone-chilling cold; layering is key. Camisoles, light blouses, button downs (short sleeve!), cardigans, and light pullover sweaters are appropriate year round.

As you can see I am drawn to cream/neutral colored tops.

I also love the dressed-up tee look too.

As you can see, there is no need to go out and buy up a whole new wardrobe.  Dressing up what you already own is as easy as accessorizing!

And yes, that would be a pineapple belt.  Can you say perfect for a future RD?


Keeping hair clean and away from your face (and patient’s food) is a no-brainer.  Here are a few styles I am totally digging.

I hope this takes away a little of the what-to-wear worry!  For more ideas and where to purchase some of the items I’ve posted, check out my Professional Stylings Pinterest Board.

Here’s to Future RDs!

How To :: Quicky Corn

Teacher: Please raise your hand if you hate shucking corn and picking silk.

Class: [raising hands] Me! Me!

Teacher: Then do I have a tip for you!


{Thank you for appeasing my inner theater geek… ha!}

This cooking tip comes from dear old dad, who read it somewhere or other, and wasn’t quite sure if it would actually work, so we did a science experiment {because I was sure it would work – I microwave sweet potatoes – so I was certain the starch in the corn would cook}, and lo and behold, it worked!

{Please bring that teacher back for a lesson on correcting horrendous run-on sentences.}

So here’s what you do…

  1. Place corn in microwave, husks and all.
  2. Microwave for 5 minutes.
  3. Cut off the larger end of the corn {caution :: this ‘ish is hot}
  4. Squeeze out corn cob and enjoy! Husk and silk free!


Could that not be easier?

Seriously clean corn.

Teacher: Okay class, for your homework, try this out at your next barbeque for quick, no mess, fresh and juicy side dish.

Have a great weekend!


And don’t forget!  You still have time to enter the contest for a free kitchen scale!

Aspiration {Inspiration} :: Worth It?

Yesterday I attempted to make quinoa flour.

Score on finding this huge bag at Costco – Quinoa for everyone!

The directions I found online were simple enough.

Take 2 C quinoa…

Toast it for 5 minutes on medium heat…

Stop after you hear popping for about 2 minutes.  Remove and process until flour consistency.

This looks pretty flour-y, wouldn’t you say?

Gossip Girl reference, anyone?

First of all, my quinoa never really made a popping sound, and I had the damn thing cooking for over 15 minutes!

Second, my baby food processor, could not get the quinoa chopped small enough.   I read later if you sift the flour, while processing you can get the good stuff out, and focus on the stubborn pieces.

Worth it?

Next time I want to make pizza, I will spend the absolutely ridiculous price for pre-made quinoa flour, because now I see it’s totally worth it.

So where am I going with all of this?

With my recent realization that I can actually make {and not ruin} my own homemade oat flour and cashew butter, I’ve also discovered, how easy and quick they are create. Plus, I feel better about eating them.  SO, I think I’m going to give the whole DIY thing a bit of a go this summer.

I eat a ton of whole foods, but I’d like to try my hand at making homemade versions of the processed foods I frequently consume:

  • Yogurt
  • Bread
  • Jam
  • Cream cheese
  • Hummus
  • Salsa
  • Pasta
  • Dried Fruit
  • Salad dressings


Some things ABC News recommends you consider passing up in the grocery, for your own homemade version based on their own cost-benefit analysis.

  • Hummus: homemade (1 C), $0.85 // store-bought, $3.10
  • Guacamole: homemade (1 C), $1.50 // store-bought, $4.50
  • Potato chips: homemade, $0.80 // store-bought, $1.30
  • Loaf of bread: homemade, $1.00 // store-bought, $4.39


I’m curious to see ‘is it worth it?’  based on ease of preparation and the cost to do so.

Obviously, quinoa flour did not make the worth it list.

So keep an eye out.

I feel a new series coming on!

Over and Out.



Recycled T-Shirt :: The T-Tank

Hey there!

Two posts in ONE day!


I was just too excited to wait until tomorrow.

So I was browsing the lovely Pinterest last night, when I came across such a fabulous, easy DIY project, that I actually DID!

Enter:  Recycled T-Shirt T-Tank

Hell to the YES!

Remember how I mentioned I have a million old race t’s… Well, now I have a use for them!

Okay, here’s how you do it:

1.  Find an old t-shirt.

2.  Cut off the sleeves and collar.

3. Create the straps. Starting about 1/2 an inch away from the neckline, cut a slight scoop, meeting the bottom of the now-removed sleeve.

4. Deepen the scoop of the neck.

5. Cut a deeper v into the back of the t, even with the bottom of the removed sleeve.

6. Using the bottom of the sleeve, tie a bow around the bottom of the straps.

7. Go for a run, lift weights, clean your house, or car {which mine desperately needs} in your new fabulous t-tank!

Yay! Pretty cute huh?

Much better than a baggy old t-shirt.

Three cheers for Pinterest!


So You Wanna Become a Personal Trainer…

Hey there again!

Two posts in one day!

Lucky ducks.

As I mentioned this morning, in my attempt to find structure and add routine to my summer break, I am going to be pursuing a personal training certification!

{The last two boxes are also applicable to RDs…}

So like the good little student I am try to be, I want to make sure I get the right certification.

Spreadsheet to the rescue!


{If you are new to the blog, that would be superhero music.}

The three options I am considering {although there are many, many more} include:


This is what I’ve discovered from their websites…

* I’m thinking I can get cheaper books on Amazon/Barnes and Noble though…


This is what I’ve discovered from a few articles, forums, and discussions…

  • The ACE certification, while highly recognized, is not as well respected as ACSM and NSCA [okay, so ACE is out]
  • ACSM markets themselves as the “gold standard” for CPT certification
  • NSCA and ACSM are recognized by the NCCA (National Commission for Certifying Agencies)
  • The ACSM Health Fitness Specialist [which I plan to work towards eventually] qualifies you to work with individuals in poor health [Carol from On Nutrition is a HFS]
  • The NSCA-CSCS is extremely prestigious for individuals making personal training their career (which, obviously, nutrition is my intended career path, not personal training)
  • ACSM is more clinical and more applicable for those interested in rehab and hospital settings


So after reviewing all of this, I think I’m leaning towards the ACSM-CPT certification!


My Reasons:

  1. I will have more time to study for the ACSM exam (August 28th vs. the August 4th date of the NSCA exam).
  2. The ACSM-HFS cert was something I already knew I wanted to pursue after working with Carol this past Spring.
  3. The cost of the ACSM exam is slightly lower than the NSCA.
  4. I don’t know if this is true or not, but the ACSM cert seems to be more in line with my chosen career path.


Now all I have to do is round up some cash money and get started! Hello, early birthday present!

Any recommendations, suggestions, or advice as I begin my certification journey?

Do you have a ACSM/NSCA preference?

Later party people.