February, 15

Ewelina Borkowska, DTR

Personal Statement
Growing up in the suburbs of a small town in Poland, with the majority of females in
my family, cooking, pickling, and gardening were always a huge part of our daily
lives. At a young age I learned how to grow multiple vegetables and herbs, harvest
them and preserve them for the winter months. My grandmother always raised
chickens for fresh eggs and my father would occasionally purchase a freshly
butchered pig to stock up on meat for roasting and preparation of the famous Polish
kielbasa. Food is an indispensable part of our lives and it is a prerequisite not only
to our physiological functions, but also to our health and well-being. From the
earliest times of human existence, access to safe, good-quality food has been
important to our survival. Our nutritional, physical and cognitive state, along with
our overall health, depend on what we put into our bodies. Hence my upbringing
and my later life experiences, along with the understanding of the importance of
food quality and its immense impact on our well-being, persuade my decision to
become a Registered Dietitian and a food service professional.
As a student at University of Agriculture in Poland, I gained knowledge in food
chemistry, analysis and toxicology and learned about preservation of plant-based
materials and technology of food processing. My education compelled me to
understand nutrition outside of my own culture, so I immigrated to the United
States. My experience here gave me exposure to diverse cultures and helped
broaden my knowledge of different traditions, religions and cuisines. Despite my
fascination with my new surroundings, I could not help but notice the widespread
presence of obesity, poverty and food insecurity. Therefore, after improving my
English proficiency, I enrolled in the Food & Nutrition Program at Westchester
Community College to continue my journey toward a profession that would allow me
to create healthier communities through sound nutrition and healthy eating habits.
Pursuing a dual degree allowed me to gain a wealth of academic and practical
experience. During my clinical and food service rotations I developed skills in
obtaining and evaluating diet histories of individuals, determining their nutritional
needs, diet planning, documenting (SOAP, PES, ADIME formats) and planning and
analyzing menus according to principles of various modified diets. I also conducted
various nutrition education sessions and was exposed to facilities that provided
renal, prenatal, long term or child care. Along with my practical experience, WCC
strongly influenced my academic growth. These experiences widened my
professional expertise while showing me the importance of dietetic professionals in
the prevention of nutrition related diseases and the impact of food and nutrition
services on patient/clients satisfaction, recovery and well-being.
After graduating from WCC, I entered CUNY-Hunter College Bachelors' program.
In my sophomore year I was given an opportunity to continue my studies in the BSMS accelerated program. Hunter's excellent didactic program and its extensive
evidence-based curriculum has widely expanded my knowledge at the graduate

level in Food Service Management, Food Science, Clinical Nutrition and Community
Nutrition. Through rigorous course work based on healthcare case studies, multiple
modules and presentations I have expanded my communication skills, critical
thinking as well as time management skills, crucial in the profession of dietetics.
Wishing to expand my experience in the community setting, I began
volunteering for the Food Bank for Westchester. During my time there, I realized
that poverty, hunger, food insecurity and malnutrition are extremely heavy burdens
affecting surrounding communities. My involvement at the Food Bank included
preparing various educational materials regarding food safety and nutrition as well
as re-stocking, re-organizing and improving the function of a food pantry within the
facility, designated for individual purchase for partnering agencies. I also delivered a
presentation during Nutrition Month to a large group of representatives from soup
kitchens, food pantries and various hunger relief programs from all over
Westchester. This opportunity strengthen my independent work ethic, and enhanced
my organizational and presentation skills which are important in the nutrition
profession. Currently I am volunteering in New York-Presbyterian/Lawrence Hospital,
where I had a chance to develop educational materials regarding low FODMAP diet,
take the lead in designing an electronic customer satisfaction survey for outpatient
services and participated in nutrition education and screening during "Go Red for
Women", an event which allowed very valuable face to face interactions with
patients and representatives of the local community.
In addition to my volunteering experience, I also worked as a bartender in high
volume New York City restaurant. This job offered me an extended exposure to food
service operations, from purchasing preparation and distribution to inventory and
re-stocking. It also reminded me about the importance of food quality, the use of
fresh ingredients and its effects on customer satisfaction. Throughout my work
there I developed a strong interest in food service and hospitality which I would like
to combine with my passion for nutrition and pursue a career as a food service
manager. Achieving my short term goal of becoming a dietetic intern for Sodexo
program, and acquiring a credential of Registered Dietitian, will bring me a step
closer to tackling that goal.
One of my greatest strengths is my eagerness to constantly expand my
knowledge and my fearlessness of taking on new assignments and challenges. I am
a hardworking, motivated individual, which is reflected in my ability to support
myself financially throughout college, combining my class and work schedule with
the addition of extra-curricular activities and everyday life duties, while still
maintaining a high GPA. I also feel that I have the values and desire to help others
to live a healthier life. I strongly hope that you will recognize those values and will
allow me to become a part of your program.
While my academic, volunteer, work and life experiences have given me an
important base of nutrition knowledge, I do not yet have all the skills required of
being a Registered Dietitian. Being selected into the Sodexo Dietetic Internship will
allow me to obtain that additional knowledge and expertise necessary to fulfill my
goal, and work in the profession that I am truly passionate about. The rapidly
evolving field of nutrition offers endless opportunities for growth and self-

development but also a satisfaction from helping others to improve their health and
quality of life. I value Sodexo for its drive in the global improvement of the quality
of lives in boundless communities as well as its well-qualified facilities and
nationwide networking opportunities. I believe that Sodexo will challenge me and
allow me to grow and widen my skills, abilities and knowledge in both food service
and medical nutrition therapy. Having previous and current exposure to Sodexo
operations confirms my enthusiasm about becoming a part of the Sodexo family.
Acceptance to that this program would be an excellent fit for my lifelong goals and
ambitions, but I also believe that my unique life experience, combined with my
knowledge, commitment, loyalty and motivation will make me a good candidate for
your program.
Thank you for considering my application and I hope to hear from you soon.