nathalie wehbe

Educate patients on the need for appropriate eating habit
Analyze patients present food intake and add or take away whatever is not healthy
Recommend diets and exercises to facilitate nutrition plans
Advise what type of food patients need to eat

• Goal setting, Planning and decision making.
• Took preliminary patient's information such as nutritional backgrounds and medical histories.
• Handed nutrition education literature to patients.
• Handled paperwork such as patients forms and files .
• Educate patients on the need for appropriate eating habit.
• Analyze patients present food intake and add or take away whatever is not healthy.
• Recommend diets and exercises to facilitate nutrition plans.
• Advise what type of food patients need to take
• Increase productivity from increasing efficiency and effectiveness.
• Develop a sense of ownership.
• Health Education for patient of all sections
• Nutrition Assessment
• Food Service Management (HACCP, Safety, Sanitation, quality standards)
• Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation