When you think of hospital food, what comes to mind?
Trays, picky diets, maybe something bland that barely touches the stomach?
That’s exactly what I thought too… until I spent the last month living on the retail side of hospital nutrition.
Let me explain.
My preceptor, a registered dietitian nutritionist (RDN), primarily handles what’s called patient services. So at first, I assumed my focus would be on patient trays like checking safety, ensuring accuracy, logging temperatures, making sure every bite was just right. But this rotation (and honestly this internship) is teaching me that dietetics requires flexibility, and that’s exactly what I’ve been learning.
The pediatric hospital I’m at has a cafeteria, The Kids Cafe, which is closing soon for renovations. That’s pushed me to dive into a side of hospital nutrition most people never see: the retail side. We’re talking grab-and-go markets, small cafés, and even a full-scale restaurant called Potbelly that opened this fall. Think of it like a mall food court, but run entirely by the hospital’s foodservice team. As renovations ramp up and staffing gets hectic, my preceptor and I are heading over daily to Potbelly to make sure everything runs smoothly.
I’m willing to bet you’ve walked past these cafés and grab-and-go stations hundreds of times without a second thought. People rushing to work or visiting a patient, coffee in hand… never realizing the planning, strategy, and care that goes into every corner of the space. I know I didn’t.
Spending hours here multiple times a week has completely shifted my perspective.
Yes, patient trays are life-saving, especially for the immunocompromised kiddos at this hospital. Every nutrient matters. But the cafeteria feeds so much more than patients. It fuels nurses working 12+ hour shifts, doctors running from room to room, and staff who need quick, accessible meals that actually sustain them through the day. And visitors? Parents, siblings, friends...they’re exhausted, stressed, and just need something comforting, but also reliable.
With the cafeteria temporarily closed, Potbelly has become a lifeline for many. So while my mornings are still spent reviewing patient services and operations such as budgeting, staffing, deliveries, kitchen audits, by lunchtime, I’m whipping up banana pudding milkshakes and pouring cheesy potato and broccoli soup. Talk about a change of pace!
Hospital foodservice is a world in itself. It’s logistics, timing, leadership, communication, nutrition, and hospitality all wrapped together. Experiencing it from the inside has been extremely valuable for my knowledge and growth as a dietetic intern. Those little cafés and restaurants I used to ignore? Now I really understand their purpose and impact. Each meal provides support, energy, and most likely at least little joy for people navigating long, mentally tiring, hospital days.
Overall, this rotation has taught me that being an RDN isn’t just about patient care, but about feeding a whole community. That lesson will stick with me long after this internship ends.
And not to mention, it’s also reminded me how diverse and unique the field of dietetics truly is! You wear so many hats. I mean, this is just foodservice! Imagine clinical care, industry, regulation, nutraceuticals, education, research...the list goes on. That’s why I love this field. There are endless ways to make an impact, and I am just beginning to see it all.
- L.I.
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