Dietitian
Royal Caterimg & NMC Royal Hospital
Total des années d'expérience :9 years, 2 Mois
Position: Dietitian in BiteRite (diet center) located in NMC Royal Hospital-Khalifa City, working as a dietitian in the kitchen of NMC Royal Hospital. The food in this location is preparing for the patient for the hospital and for the clients outside the hospital (walk-in customer for BiteRite).
Role and responsibilities:
• Doing the full renovation of BiteRite diet center form menus, thermos bags, containers, stickers. Working on new packaging, containers, brochures, ideas for renovating and updating the concept of the diet center.
• Implementing healthy nutritious cycle Menus, that includes different cuisines from Arabic, Asian, International, Vegetarian, high-protein diet, ketogenic diet including the Calories count.
• Preparing an implementing hospital menu for NMC Royal, NMC specialty, NMC Bright point from regular to therapeutic menus (chronic diseases, renal, pediatric, liquid, semi liquid, soft …) for breakfast, lunch & dinner without forgetting all the nutritional facts and allergens. Checking the nutritional fact and the allergens. Doing training for the staff concerning the do and don’t list of these therapeutic menus.
• In charge of creating spec sheets with all the details needed for each recipe: exact measurements, nutritional facts, allergens, cost, description & Arabic translations.
• Working on a nutritional international British system (ALACAL) where I implement the recipes I created along with the chefs in order to get all the needed nutritional facts, allergens & traffic lights for ADIA, 82l8 products, for schools.
• Dealing with Ministry of Interior in Abu Dhabi by preparing healthy food and deliver to their location.
• Giving training for kitchen staff, on the new healthy menus, recipes for hospital and diet center. Moreover, creating a healthy book with pictures of the recipes and packaging in order to keep all the recipes presentation for the clients standardized.
• Attending nutritional and healthy events, where I did a consultation (InBody test) for the attendees and giving them a healthy tip. (ADIA, ADNOC, )
• Implementing WEQAYA program that the HAAD (Health Authority of Abu Dhabi) encourage and support the food producers and marketers to promote and prepare healthy nutritious meals. RC got awarded, kindly check the achievement section below.
• Implementing healthy school menus in Abu Dhabi and Dubai from the elementary to high school level. The menus included, mini salad, sandwiches, hot meals and snacks.
• Planning a diet plan menu for the CEO in Royal Catering, Mr. Jean-Pierre Garat, and for Sheikh Mohammed Bin Khalid Al Hamed and for a client from MOI, ADNOC, ADIA as well.
• Meet the clients in BiteRite, doing the full consultation and planning weekly menus.
• Visiting the ZHO (Zayed Higher Organization for humanitarian care and special needs- Al Ain) and planning special menu from 82l8 products.
• Working with marketing dept. to develop healthy nutritionals pictures, videos, ideas for social media.
• Attending hygiene trainings and HSE trainings.
• Checking the entire process of the production of the food and make sure that the chefs follow the procedure of blast chill the hot food on time.
Position: Working in a diet center “Health Quest” as a dietitian - Abu Dhabi
The services of the company are designed to act as one integrated health program. Health Quest was established in the UAE’s capital Abu Dhabi. It is catering company which served healthy meals to their clients. It is the first advanced healthy nutrition center that focuses on healthy nutrition consultation and awareness.
The job of dietitians will help to achieve it by teaching the client how enable to plan healthier meals and design better diet programs to improve their lifestyle.
Health Quest ensures specialized nutrition programs to optimize societal food awareness and promote healthy lifestyles to achieve healthier and more productive communities. Our job presents nutritional recommendations and health instructions for the clients to acquire healthy habits and behaviors leading to a better lifestyle.
The process has simple steps:
• The program begins with a consultation with a dietician to evaluate the health condition and review the medical history. A body composition analysis using the most advanced equipment will also be conducted. At the end of this consultation phase, the dietician talks with the clients to recommend the right food program to follow, taking about likes and dislikes into consideration and ensuring enough variety in the choices to avoid boredom. The diet programs are carried out in coordination with the dietician who provides necessary support to achieve the best results to maintain a healthy and balanced lifestyle. Afterwards the dietitian can do one of the following two programs is selected by clients:
First: A diet program specially designed to improve dietary habits as well as ensure the necessary support to overcome any temptations.
Second: Joining the Health Quest meal program that focuses on the preparation and delivery of Health Quest food. This includes healthy meals chosen by the clients from the weekly menu according to the plan and instructions set by the dietician.
• Preparing the food in our specially designed and hygienically maintained kitchen equipped with the most advanced tools. All the food is prepared with locally available fresh ingredients under the strict supervision of dietitians. Health Quest kitchen is supervised by the specialized authorities on a regular basis. It is ranked as one of the best kitchens about organization, sterilization, and quality control.
• All food in the Health Quest kitchen is subject to step-by-step supervision and monitoring. It is packed in containers specially designed to keep it hot and fresh until it is prepared for delivery.
The consultation based as well on NUTRITIONAL PROGRAMS for super hero, kids, therapy conditions, weight- Maintenance, vegetarian, gain weight, pregnancy, allergies, organic and detox meal plan. As well, preparing cycle menus for the clients and for some hospitals (Al Salama hospital, Seha hospital, Dar el Shifa hospital, Cosmo, ) who takes from us healthy meals.
This training is based on dietary consultation for patients with a specialized diet for each person and therefore according to their clinical and anthropometric assessment that this consultation set up.
This training based on: an assessment and education of patient records (intake patterns, history of the disease, family history and surgical history, drug therapy, lab tests, consultations of doctors and nurses, etc.), a specific nutritional education to each patient in each case (education for patients suffering from diabetes, hypertension, dyslipidemia, etc.) and simultaneously hear the needs, demands and issues raised with the disease, in addition to establishing the objectives (a diet for intubated patients on dialysis and educate patients how to choose healthy food of good quality), a control and monitoring of food hygiene and personal staff, the cleanliness of dishes and refrigerators.
About the meal service, the goal was to monitor the passage of food from the kitchen to the service (line) to the patient room and taking and observing the temperature of each food before distribution in each service hospital, therefore control the quality of food and their preparations in order to ensure nutritional balance while respecting the rules of hygiene.
It’s based on: an assessment and education of patient records (intake patterns, history of the disease, family history and surgical history, drug therapy, lab tests, consultations of doctors and nurses, etc.), a specific nutritional education to each patient in each case (education for patients suffering from diabetes, hypertension, dyslipidemia, etc.) and simultaneously hear the needs, demands and issues raised with the disease, in addition to establishing the objectives (a diet for intubated patients on dialysis and educate patients how to choose healthy food of good quality), a control and monitoring of food hygiene and personal staff, the cleanliness of dishes and refrigerators.
About the meal service, the goal was to monitor the passage of food from the kitchen to the service (line) to the patient room and taking and observing the temperature of each food before distribution in each service hospital, therefore control the quality of food and their preparations in order to ensure nutritional balance while respecting the rules of hygiene.
This training is based on dietary consultation for customers with a specialized diet for each person and therefore according to their clinical and anthropometric assessment that this consultation set up and an assessment one month after each occurs.
It’s based on: the education of the children about the importance and the influence of healthy food on our organism, especially the children, learning them how and which kind of food we must to eat and orientate their parents on the nutrition of their children and on the way to eat in a good mode.
It’s based on: quality control in the kitchen, the process of the food. (All the process that concerning food: purchasing, receiving, storage, preparation and service), the personal hygiene and food hygiene, the service of food and the control of the temperature of the refrigerators and the food.