Name: Denise Russell
Employment: Manager of Food Service @ Nanaimo Regional General Hospital (Island Health)
Dietetics Preceptor: 30 years
What is a food service management preceptor?
Denise is the food services manager at Nanaimo Regional General Hospital, which is approximately a 400-bed hospital. As the manager, Denise provides leadership for a large team, ensuring that quality meals are delivered to patients in acute and long-term care. In her role, Denise manages various projects to improve the hospital menu and food service model. She also plays a key role in connecting food services with other departments in the hospital and feels strongly about the value of these connections.
As a preceptor, Denise supports UBC dietetic students as well as nutrition management students from across Canada. Denise works to give students meaningful projects to support student learning and improve food service within the hospital.
What led you to become a preceptor?
Denise was privileged to have some outstanding mentors herself who helped her grow into who she is. Denise saw her mentor’s passion and commitment to the program and felt inspired to do the same and pay it forward to students, “and then [she] got hooked!”.
What is your favourite thing about being a food service management preceptor?
Denise’s favourite part of being a preceptor is sharing her passion and experiences with students. Denise enjoys having an interactive relationship with her students and the new ideas they bring to food service management. Denise asks for students who love food and can recognize it is food first before alternate types of nourishment.
What does being a preceptor mean to you?
Denise defines being a preceptor as a chance to involve students in the complete food service experience to make it the best learning opportunity possible. Denise believes an important part of being a preceptor is making sure students feel welcome and part of the department.
Do you have any advice for students?
Before stepping into the hospital, remember that the delivery of nutrition to the patient is a team effort and that collaboration between clinicians and food management is essential. Denise encourages students to try and understand the story and journey of food service.
Authors
Year 3 dietetics students: Arlene Nguyen, Gillian Goldsworthy, Mackenzie Gentek, and Nami MacLellan