Clinical Dietitian
Ghiza2i dietary clinics
مجموع سنوات الخبرة :9 years, 0 أشهر
Founder and main dietitian at Ghiza2i dietary clinics, working at 3 Main branches in Lebanon.
-Develop individual patient health plans, assign targets and goals, action steps specific to patient's personal needs & priorities, and monitor progress to improve health.
-Assess the dietary and health needs of clients
-Advise and counsel clients on food and nutrition.
-Explain nutrition issues to clients
-Coordinate with other medical professionals to assess food choices and develop nutrition programs for the patients
As the main dietitian at the Red cross, Lebanon ( jezzine), my main goal is to promote health and create awareness of different health and wellbeing issues to the public as part of the public health program.
-Develop and deliver educational health and wellness presentations and training programs.
-Develop individual patient health plans, assign targets and goals, action steps specific to patient's personal needs & priorities, and monitor progress to improve health.
-Assess the dietary and health needs of clients
-Advise and counsel clients on food and nutrition.
-Explain nutrition issues to clients
-Coordinate with other medical professionals to assess food choices and develop nutrition programs for the patients
Appointed by the regional leading catering company Faqra Catering, as the unit manager of it's industrial branch at Banque Libano Francaise headquarters, .
-Supervise employees' efficiency, hygiene, behavior, and assist them in meeting the organization's objectives for
productivity, quality, and continuous improvement.
-Monitor every step from the time food is cooked until it is delivered to customers at the outlet.
-Ensure food safety (temperatures, cleanliness, HACCP, etc.)
Handle customer complaints and follow-up with corrective actions.
-Prepare all dry stock, food, and beverage purchasing requests for the outlet
-Monitor stock levels.
-Monthly inventory and cost management.
-Contribute to the development of innovative, healthier meals with the executive chef
-Create and evaluate menus
Internship
Take responsibility for the meal lines and monitor patients’ trays.
Ensure that each patient has an individually tailored care plan to meet his needs.
Liaise with nursing & catering staff to provide special therapeutic diets and feeds.
Advise healthcare professionals, catering staff & nurses on nutritional matters.
Assess, treat and evaluate patients referred to the Dietetic Service.
Undertake comprehensive assessment of a patients’ nutritional condition.
Help patients make practical choices about their food & health.