نورهان ناصر

o Running clinic (Managerial tasks)
o Performs appropriate nutritional assessment and intervention for patients
o Documents patient assessment, management and progress in a timely manner.
o Coordinates the provision of special dietary requirements for patients (diabetes, Hypertension, cardiovascular diseases, Allergies).
o Delivers and evaluates patient education, either individually or in groups.
o Develops, evaluates and updates dietary education resource.
o Identifies and uses community resources appropriately. Educating and advising a wide range of patients with diet-related disorders on the practical ways in which they can improve their health by adopting healthier eating habits
oCalculating patients' nutritional requirements using standard equations based on assessments of blood chemistry, temperature, stress, mobility and other relevant factors
Develop Diet Form
oAnalysing the nutritional content of food (including new recipes)
oDelivering group sessions to a variety of audiences, including children and patient groups (nutrition education)
oWriting reports and case notes and maintaining accurate records
oPreparing information packs, flyers and other promotional materials

Coordinate the credentialing and privileging of Medical Staff at initial appointment and reappointment. Ensure the completion of all reappointment requirements by Medical Staff as defined by policy. Oversee compliance with the Medical Staff related policies and procedures and how they apply.Maintain updated Physician credentials as required by Joint Commission International. Coordinate activities of the Ongoing Professional Practice Evaluation program (OPPE) which includes generating OPPE reports for all Medical Staff at AUBMC, coordinating with the OPPE Director on the template of reports as well as ensuring all indicators of subspecialties are properly benchmarked. Assist in coordinating all activities of the Credentialing and Privileging committee.

Assistant Professor for the course entitled “Accreditation in healthcare” in the Healthcare and Quality Management Master’s program.
Spring Semester 2013-2014 and as professor for the same course for spring semester 2014-2015

Gates Group (GATES) is a leading consultation firm in Lebanon and the MENA region. Founded in 2004 and based in Beirut, Gates Group became a leading provider of total healthcare solutions and quality management services. Gates as well has a regional arm for providing solutions to the MENA countries.
Gates has established a Master’s Program entitled Healthcare & Quality Management in partnership with Lebanese University and two diplomas program in collaboration with Lebanese German University (Diploma in Healthcare & Quality Management; Diploma in Primary Healthcare Management and Accreditation).

oAssess nutritional needs, dietary requirements and current health status to develop and implement dietary-care plans and provides nutritional counseling
oDevelop and implement nutrition program according to the patient’s health condition
oAdvise patients on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
oMonitor and evaluate the patient’s progress
oDevelop and prepare Brochures, visual aids, course outlines, posters materials and other materials used in public and professional education.
oAdvice and Educate patients and their families on basic nutritional principles, healthy eating habits, dietary plans, food selection. And nutrition monitoring to improve their quality of life.

oInterview and visit patients and conduct diet instructions and follow up with in- and out-patients; charts information in the nutritional data sheet.
oPerform nutritional assessment and re-assessment of patients as needed and document in the patients’ files. (develop a new assessment sheet for dialysis patient based on the updates of NKF and close follow up which lead to great improvement in the health status of patients)
oDevelop nutritional care plans.
oEducate patients and families through multiple posters published throughout the hospital and brochures distributed it to patients after thorough assessment of his condition and an interview conducted with him
oParticipate in reviewing, adding and updating the dietary manual.
oDiscuss patients’ cases with Physician and Nursing Staff and other health care professionals as needed.
oConduct calorie counts as needed.
oConduct periodic quality control inspections in all inpatient Food Service
oMaintain daily record of patients and clinic diet instructions.
oConduct daily inspection on tray line - checking for food quality, quantity, appearance, and compliance to written prescriptions of patients’ diets.
oOpened the Dietetic out- clinic dedicated to out patients
oKeep abreast of practices and trends in the field of Dietetics, nutrition and medical food service journals; attend related professional meetings and conferences.
oParticipate in the approval and modifications of diets on the menu
oEducate kitchen staff through monthly lectures regarding food safety and proper handling of food
oEducate hospital staff through monthly lectures regarding nutrition and related diseases and disorders
oEstablished departmental policies, procedures, objectives and quality assurance safety, environmental and infection control standards taking into consideration the Lebanese accreditation, JCI, ISO22000, HACCP.
oDocumented all relevant aspects of nutritional care for patients in accordance with departmental standards
oDeveloped curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
oPlan and conduct training programs in dietetics, nutrition, and institutional management and administration for prospective and existing students and health-care personnel.

oResponsible for preparing and organizing Scientific day
oContacting sponsors
o Preparing posters, brochures & other educational tools of the Nutrition Department
oPrepare presentations to educate and inform the public
oCoordinate and distribute tasks among students

oPerformed nutritional assessments as determined.
oRequested patient food preferences and prepared patients diets on a daily basis.
o Attended health care team meetings regularly to discuss patient care needs.
oEducated patients on long term nutritional care through individual discussions and educational tools.
o Wrote modified diets and coordinated diet adaptations with hospital menus. Chart diets in medical records.
o Served as an educational resource to nursing and medical personnel.
o Assisted with care and maintenance of department equipment and supplies.
o Maintained department records and reports and files as required.
oPlan therapeutic diets and implement both preparation and service of meals for the clients.
o Consult with the patient’s doctor (if necessary) and/or evaluate patient’s blood tests to determine nutritional needs and diet restrictions
o Formulate menus for therapeutic diets based on the medical and/or the physical condition of patients, and integrates patient’s menus with the basic institutional menu.
oMaintain accurate and clear nutritional care records- Plan menus and provide new recipes.
oProvide nutritional consultation for client's who achieved their target to ensure maintaining it in a healthy way. (for the out patients)
oInstruct patients and their families in: nutritional principles, dietary plans, food selection and preparation (for the out patients)
oMonitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
oOrganize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals
oDevelop policies for food service or nutritional programs to assist in health promotion and disease control.
oInspect meals served for conformance to prescribed diets and standards of palatability and appearance.