San Francisco State University Dietetic Internship Class of 2020-2021
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San Francisco State University
Dietetic Internship Class of 2020-2021
Rachel Bermingham graduated from University of Arizona in 2019 with a BS in
Nutrition with a Dietetics Emphasis. There, she became involved in community
outreach projects concentrating in food insecurity and sustainability. Additionally, she
gained experience in outpatient nutrition counseling and food service management
through various internships and volunteering opportunities. Following graduation, she
sat for the DTR exam and subsequently got a job providing inpatient nutrition
education of various comorbidities. In the future, she hopes to remain on the clinical
track, focusing on surgery, trauma, and wounds and hopes to obtain her CNSC
certification. In her free time, she enjoys being active, cooking, and traveling.
Miranda Carpenter graduated Magna Cum Laude from San Francisco State
University in 2020 with a B.S. in Dietetics. She volunteered on campus as a nutrition
assistant as part of the Savor and Succeed Food Security Campaign headed by Dr.
Zubaida Qamar, mentored undergraduate dietetic students, and demonstrated food
preparation for food insecure students as part of the Student Nutrition and Dietetics
Association (SNDA). She also volunteered at Healthy Steps Bariatric Weight Loss
Center as a dietetic assistant. After the internship, Miranda hopes to work as a clinical
dietitian and eventually work researching the effects of diet on the physiological
functions of the microbiome. She is interested in diabetes education, public health,
outpatient, and preventative care. In her free time, she enjoys doing pottery, dancing,
martial arts, weightlifting, gardening, cooking, sewing, and learning new languages.
Kathleen Chapel graduated from University of California, Davis in 2018 with a B.S. in Clinical Nutrition. While at UC Davis, she interned with the Sustainability and Nutrition Program in the dining commons and at Health Education and Promotion with the Student Health and Wellness Center. These experiences inspired her interest in overall health and well-being and its connection to the mind, body, and nutrition. After graduation, she worked as a diet assistant at Mercy General Hospital in Sacramento, where she gained valuable experience in food service production and patient care. Kathleen hopes to further develop her nutrition counseling skills in diabetes education, renal care, and disordered eating. Her passions in dietetics are in preventative care, intuitive eating, public health, and food insecurity. She also enjoys going on hikes, trying new foods, baking breads and desserts, and rock climbing. Reilly Gardine graduated from UC Berkeley in 2018 with a B.S. in Nutritional Sciences and minor in LGBT Studies. Prior to their dietetic internship, they worked at a gluten free bakery, where they were responsible for recipe development, baking, and kitchen management, as a research assistant on community nutrition and soil bioremediation methods for sustainable farming practices, and as a social media manager for an R.D. focused on plant based nutrition. They have also co-authored a book on plant based nutrition, were a volunteer at Alta Bates Medical Center in the Inpatient Rehab Department, and are a Certified Personal Trainer specializing in functional fitness. Their goal is to work as a clinical dietitian in the outpatient setting, counseling a diverse patient population in an individualized and client-centered manner. Outside of their interest in nutrition, they love exercising and teaching others about fitness, playing with their dog, and reading about history. Berenise Gomez graduated from UC Berkeley in 2020 with a B.S. in Nutritional Sciences-Dietetics. She received the Seal of Multilingual Proficiency as a senior in high school and is fluent in English and Spanish. During her undergraduate career, she worked as a hostess at Denny’s and volunteered as a health coach at UCSF Children’s Claremont Clinic, for which she got the opportunity to lead conversations with families about nutrition and its link to health, as well as create handouts for families in English and Spanish. She also volunteered for the Food as Medicine study, for which she assisted with conducting 24-hour diet recalls with participants. Berenise became interested in nutrition because she is fascinated by how it can affect every aspect of a person’s well-being, including physical, emotional, and social well-being, and by its link to numerous health conditions. After completing her dietetic internship, Berenise hopes to work as a clinical dietitian in inpatient care and continue to build on her clinical experience. Outside of dietetics she enjoys visiting new places, going to the beach, running, swimming, and spending time with her family and friends. Daniela Gutierrez graduated from San Francisco State University in 2019 with a B.S. in Dietetics. As a dietetic undergraduate, she volunteered at 18 Reasons for Cooking Matters as a nutrition educator for a 4th and 5th-grade classroom. She has also volunteered at San Francisco VA hospital and skilled nursing facility in the nutrition services department. During her last semester, she got her first nutrition job as a dietetic assistant at Lucile Packard Children Hospital, where she gained valuable experience as human milk tech fortifying breast milk, mixing formulas, and taking patients’ diet orders in a call center. After she passes the RD exam, she plans to work as a clinical dietitian. Since she is bilingual with fluent Spanish, she hopes to serve her community with diabetes as a Certified Diabetes Educator in an outpatient setting. Outside of dietetics, Daniela enjoys adventures with her dog, hanging out with her loved ones, working out, and cooking delicious recipes.
Emily Liang graduated from the University of California, Davis in 2020 with a B.S. in Clinical Nutrition. During her undergraduate, she worked as a Guest Services Supervisor at the dining commons and assisted with research on the effects of excess iron on infants. She also interned at Sutter Health, Eden Medical Center where she helped with various things like testing liquids for the new dysphagia guideline, and assisted with updating and doing nutrient analysis for non-select patients. Knowing that the rate of chronic diseases and their comorbidities are rising, she hopes to work as an outpatient dietitian, and work with patients to prevent chronic disease before it starts to affect their day to day life. During her free time, she loves to catch up on T.V shows, watch YouTube, read, and exercise. Ryan Ng graduated from San Francisco State University in 2018 with a B.S. in Dietetics. He is a San Francisco native who is proud of his cultural roots and can speak conversational Chinese as well as fluent English. During his undergraduate, Ryan worked as a bartender/server while also volunteering at California Pacific Medical Center’s nutrition department, eventually being hired as a dietary aide post-graduation. Ryan’s passion for dietetics stems from his family history of chronic diseases. After the internship, he hopes to work as a clinical dietitian providing care for patients who need it the most. In his free time, he enjoys staying physically active, learning how to cook new recipes, and traveling. Vivian Nguyen graduated from San Francisco State University (SFSU) in 2020 with a B.S. in Dietetics. Formerly pursuing pre-pharmacy, she also has a B.S. in Physiology from SFSU where her 2-year involvement as a pharmacy clerk made her realize she wanted to be part of preventative care and prescribe nutrition instead of medication. Prior to the internship, she has worked in various opportunities related to healthcare, research, food service, and the community. As a dietetic student, she worked as a program assistant at Meals on Wheels and was the student assistant to the DPD director at SFSU. Outside the internship, she enjoys spending time with her dogs, exploring new foods, and has a passion for traveling abroad. Vivian has many interests in the Dietetic field, but hopes to integrate her pre-pharmacy studies with Integrative and Functional Medicine and become a clinical dietitian. Ultimately, she hopes to travel to developing countries and aid underserved communities with their nutrition program. Alexander J Sanchez graduated from San Francisco State University (SFSU) in 2017 with a B.S. in Dietetics. After graduation, he began working as a diet clerk, food service worker, and breast milk technician at the University of California San Francisco Medical Center (UCSF). He also volunteered at the San Francisco Veterans Affairs Medical Center, conducting patient screens and tray checking patient trays. While working and volunteering, he studied for and passed the dietetic technician registered exam. After passing the exam, he began working as a dietetic technician at UCSF where he conducted initial screenings, follow-ups, and diet educations to a variety of patients with varying chronic diseases. He is interested in pediatric and maternal nutrition, cardiology, diabetes management, and renal care. After the internship, Alexander hopes to work as a clinical dietitian and hopes to use his multilingual skills (Spanish and English) to inspire healthy, plant-based changes amongst the general population. Outside of dietetics, he likes going on long-distance runs, music concerts, and exploring coffee shops and vegan restaurants.
Jamie Saranghilo graduated from San Francisco State University (SFSU) with a B.S. in Dietetics. She also has a B.S. in Hospitality, Tourism, and Event Management from San Jose State University; and an A.S. in Restaurant Management from Diablo Valley College. Jamie has worked in the culinary/hospitality industry professionally for 14+ years in various positions. Eventually, her passion for food and eagerness to want to help others seeking help led her on the path to pursue Dietetics. She has taught cooking demos and classes at various locations, assisted in a food insecurity research study at SFSU, and volunteered at the SF VA Medical Center’s nutrition department. She aspires to work in her nutritional interests: diabetes management, renal care, maternal and childhood nutrition, preventative care, dietetic research, or disordered eating. As a creative person, Jamie loves to get her hands dirty making new dishes, gardening, woodworking, or crafting. Outside of everything else, she enjoys archery and spending time with her dog. Brenil Soriano graduated Magna Cum Laude from San Francisco State University in May 2019 with a BS in Dietetics. She volunteered as a prep cook in various non-profit organizations, such as Glide Memorial and St. Anthony’s Foundation. Following graduation, she worked as a dietary aide at the Tunnell Skilled Nursing and Rehabilitation Center in San Francisco. At the same time, she also passed the dietetic technician, registered exam. She enjoys cooking, baking, hiking, and watching movies. After she passes the RD exam, she’s interested to work as a clinical dietitian and wants to specialize in renal, oncology nutrition, and diabetes care. Lastly, she hopes to organize her own community feeding program in underserved populations. Maggie Taylor graduated from San Francisco State University in 2020 with a B.S. in Dietetics. She also has a B.S. in Biology from the University of San Francisco. While at SFSU, she stayed active on campus as president of the Student Nutrition & Dietetics Association and as a Nutrition Intern at the Health Promotion & Wellness center. She also interned with the Cal Sports Nutrition team at UC Berkeley and volunteered at the San Francisco VA hospital, where she gained clinical experience assisting dietary technicians. Maggie believes food is one of life’s greatest pleasures, and she is passionate about helping others meet their nutritional goals. She is interested in using research to optimize patient care and improve patient satisfaction. Once she passes her RD exam, she wants to work as a clinical dietitian, perhaps with renal or oncology patients. Maggie is a creative home cook and enjoys running and yoga in her free time. Christina Wang graduated from California State University Long Beach in 2020 with a B.S. in Dietetics and Food Administration, option in Nutrition and Dietetics and minor in Food Science. Prior to the internship, she worked as an assistant at a wellness center on campus and a nutrition assistant at a psychiatric hospital in Costa Mesa, California. In addition to volunteering at the dietary office at Dignity Health Long Beach and WasteNotOC Food Coalition, Christina has also held leadership positions in the Student Dietetic Association. After the internship, she hopes to work as a clinical dietitian and continue exploring how food science and nutrition are interconnected. In her free time, Christina enjoys hanging out with friends, going to the gym, finding new restaurants to try and going to music festivals.
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