The Sage Graduate School Dietetic Interns complete semester long applied research project during the food service management practicum. The project focuses on the concepts of quality and process improvement to ensure that the best possible care, product and/or services are delivered to the customer.

At the end of the semester (fall or spring), interns prepare a term paper and present their findings in a symposium to fellow classmates, preceptors and dietetics professionals in the Capital Region for Continuing Professional Education Units/credits (CPEUs) awarded by the Academy of Nutrition and Dietetics' Commission on Dietetics Registration. In addition, during the spring semester, interns convert their presentation to a poster session format. In late April/early May, the Poster Sessions are presented at the Sage Graduate School Research Symposium and at the New York State Dietetic Association's Annual Meeting & Exhibition.

Management Process Improvement Projects Fall 2009

KEEPING HOT FOOD HOT AND COLD FOOD COLD: A HOSPITAL TIME AND TEMPERATURE STUDY
Tara Bzdok

IMPLEMENTATION OF A RESTORATIVE DINING PROGRAM IN A NURSING HOME: A QUALITY IMPROVEMENT PROJECT
Stefanie Lange

DO HEALTHY SELECTION LUNCH SPECIALS IN A HOSPITAL CAFETERIA SATISFY CUSTOMERS LOOKING FOR A HEALTHY MENU OPTIONS?
Elizabeth Miller

THE IMPROVEMENT AND DEVELOPMENT OF STANDARDIZED PUREED FOODS
Stephanie Petrik

INVENTORY MANAGEMENT AND CONTROL TO DECREASE FOOD WASTE AND EXPENSES
Brittney Pone

DETERMINING IF THE AMOUNT OF CARBOHYDRATE PROVIDED TO INPATIENTS WITH DIABETES AT A HOSPITAL IN UPSTATE NEW YORK IS WITHIN DESIRED LIMITS
Etosha Wagoner

IMPROVING FOODSERVICE SANITATION THROUGH INCREASED CLARITY AND ACCOUNTABILITY AMONG FOODSERVICE WORKERS
Amy Witterschein

Clinical Nutrition Process Improvement Project
Fall 2009

THE EFFECT OF IMPROVED MEAL TICKET DESIGN ON TRAY LINE EFFICIENCY AND ACCURACY
Nancy Ackerbauer

REVIEW OF DIABETES NUTRITION CARE STANDARDS OF PRACTICE WITHIN A HEALTH SYSTEM
Collete Martin

UTILIZATION OF THE PLATE METHOD AS A CARBOHYDRATE-COUNTING TOOL AT A PRENATAL CLINIC TO IMPROVE KNOWLEDGE LEVEL OF GESTATIONAL DIABETES
Jodi McCauley

Clinical Nutrition Process Improvement Projects
Fall 2008

EVALUATING A PROTOCOL FOR CHRONIC KIDNEY DISEASE TO BE USED BY REGISTERED DIETITIANS
Ashley Barranca

EARLY INTERVENTION FOR CHRONIC KIDNEY DISEASE: UTILIZING THE NUTRITION CARE PROCESS
Abbey Kelso

Screening Patients with Diabetes for Chronic Kidney Disease to Improve Clinical Outcomes
Kristin Ross

THE DEVELOPMENT OF STANDARDS OF NUTRITIONAL CARE FOR CHRONIC KIDNEY DISEASE
Jenna Smith

Management Process Improvement Projects Fall 2008

IMPLEMENTING A SCHOOL FOOD SAFETY PROGRAM IN A MIDDLE SCHOOL KITCHEN TO ENSURE PROPER AND SAFE FOODSERVICE PRACTICES
Jessica Barbieri

MINIMIZING LEFTOVERS AND SHORTAGES IN A STATE PSYCHIATRIC FACILITY
Kailyn Cavanaugh

IMPROVEMENT OF PLATE APPEAL FOR A NON-SELECT CYCLE MENU IN A LONG TERM CARE FACILITY
Aimee Passineau

A PERFORMANCE IMPROVEMENT STUDY: REDUCING KITCHEN FOOD WASTE WITH THE COMPASS GROUPS TRIM TRAX PROGRAM
Emily Piazza

EFFECTIVELY IMPLEMENTING DINING ROOM STYLE MEAL SERVICE, WHILE DECREASING STAFF RESISTANCE TO THE CHANGE
Natalie Wulfestad

Clinical Nutrition Process Improvement Projects Fall 2007

DOES COMPLIANCE WITH CARDIAC TRANSFER DIETARY PROTOCOLS ENCOURAGE ATTENDANCE AT COMMUNITY CARDIAC CLASS?
Rebecca Hassinger

DOES MEDICAL NUTRITION THERAPY (MNT) IMPROVE WOUND HEALING?
Tracey Kozikowski

DEVELOPMENT OF A DYSLIPIDEMIA EVALUATION TOOL FOR PRIMARY PREVENTION BY REGISTERED DIETITIANS
Heather Lauzon

DEVELOPING A MEDICAL NUTRITIONAL THERAPY GUIDELINE FOR THE HOSPITALIZED PRE-RENAL PATIENT
Karen Manco

DIABETES SPECIFIC FORMULAS VS. STANDARD ENTERAL FORMULAS AND THEIR EFFECT ON BLOOD GLUCOSE LEVELS IN DIABETIC, TUBE-FED PATIENTS
Marit Mendelsohn

DOES AN ELECTRONIC MEDICAL RECORD SYSTEM IMPROVE ACCURACY OF NUTRITION SCREENING?
Cheryl Reed

CAN APPROPIATE NUTRITION RISK ASSESSMENT AND REFERRALTO A REGISTERED DIETITIAN SHORTEN HEALING TIMES OF WOUNDS FOR PATIENTS OF AN OUTPATIENT WOUND CARE CENTER?
Wendy Steuerwald

Management Process Improvement Projects Fall 2007

OPTIMIZING FOOD PRODUCTION FOR THE CONTINUAL GROWTH OCCURING WITHIN A MEAL DELIVERY PROGRAM
Jenae Halsted

PALATABLE PUREES USING ON-TRAY RETHERMALIZATION: CONSISTENCY, NUTRITENT DENSITY, AND PORTION SIZE
Eileen Lindemann

IMPROVING THE PERFORMANCE OF FOOD SERVICE WORKERS AND CERTIFIED NURSE ASSISTANTS (CNA) IN DELIVERY OF MEALS TO RESIDENTS IN A NURSING CENTER
Laura Salinas

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT BASED STANDARD OPERATING PROCEDURES IN SCHOOL FOODSERVICE
Meagan Tranchita