نور الديسي

Manager of the Wellness Center and HOD of Dietary department

 Participates in the development of the strategic plan for the Wellness Center, inducting departmental goals and objectives and their implementation through appropriate policies and procedures.
 Participates in the development of the department Mission, Vision and Value Statement.
 Ensures timely completion and approval of departmental monthly duty roster.
 Coordinates with the team for the timely completion and submission of the unit’s Annual Leave Plan.
 Participates regularly in monthly or weekly departmental/ Inter departmental staff meetings to review and discuss departmental and administrative activities.
 Responsible for the day to day administrative management of room service and hostess staff
 Provides guidance and mentors room service staff in accomplishing their planned objectives.
 Responsible for communicating all department initiatives to all staff in the department.
 Responsible to provide comprehensive nutritional care which is patient focused and cost effective.

 Conducts inpatient rounds and evaluates nutritional status of patients and prescribes, implements, evaluates (initial and ongoing), and documents appropriate nutritional care plan on a timely manner.

 Plans, recommends and monitors nutritional interventions.

 Coordinates activities with the kitchen department to ensure quality and accuracy of the food served to the patients.

 Participates in menu development for in-patients and outpatients

 Conducts nutritional consultation for outpatients

 Responsible about the departmental Balance score card and revenue
 Educates patients and family members on appropriate diet modification and provides educational materials accordingly.
 Maintains knowledge of current developments in clinical nutrition and acts as a resource person to Physicians and other health care professionals
 Participates in self and other’ education, training and development, as applicable
 Plans, develops and implements Continuous Education Programs for unit staff
 Part of the leadership training at Hadi Clinic
 Conduct training of MIND AND BODY program of Harvard and able to do wellbeing consultation
 Expert in organic food
 Expert in healthy cousins
 Expert in creating healthy dishes (main dish, salads, sweets, soups and drinks)
 Expert in planning full menus for catering companies, restaurants, cafes, hotels and hospitals

Nutritional assessment, diet planning and weekly follow-up of clients of different health conditions and/or diseases such as diabetes, HTN (Hypertension), hypercholesterolemia, obesity and different groups such as pregnant and lactation ladies, teenagers and elderly.
An average number of 15-20 clients come on daily basis to get nutritional assessment and supervision.
Weekly reports and daily system data entery.
Amonthly presentation on different nutritional topics.
Analysis of each menu released : recipes, food composition, major food groups' percentage as well as minerals' amount in each recipe.
Did an interview in magazine and Alyaqza magazine.
HACCP certified
Took training in time management