Nutrition and Human Anatomy Educator

• Oct 2019 - Present

Clinical Dietitian

• Nov 2010 - Present

Patients receive a complete nutritional assessment, including measurement of body fat, muscle and water, through use of a segmental body composition analyzer. After the assessment, a healthy meal plan is given to the patient in order to meet the right needs. At each follow up, the patient is assessed again to monitor his improvement in order to achieve the right goals. Patients receive a complete nutritional assessment, including measurement of body fat, muscle and water, through use of a segmental body composition analyzer. After the assessment, a healthy meal plan is given to the patient in order to meet the right needs. At each follow up, the patient is assessed again to monitor his improvement in order to achieve the right goals.

Nutrition Consultant

• Feb 2023 - Mar 2023

Nutrition facts, Menu creation & Recipe development for 15 healthy, low Calorie breakfasts, savory treats, salad bowls and juices. Nutrition facts, Menu creation & Recipe development for 15 healthy, low Calorie breakfasts, savory treats, salad bowls and juices.

Nutrition Consultant - freelance project

• Feb 2020 - Feb 2020

Recipe creation: Ingredients, Instruction & Nutrition facts for 15 healthy desserts. Recipe creation: Ingredients, Instruction & Nutrition facts for 15 healthy desserts.

Nutrition Consultant - freelance project

• Jun 2018 - Jun 2018

Recipe development of 5 main dishes, from a main new ingredient newly offered in the market: full recipe along with the nutrition facts. Recipe development of 5 main dishes, from a main new ingredient newly offered in the market: full recipe along with the nutrition facts.

Nutrition Consultant - freelance project

• Mar 2016 - May 2016

Held the Nutrition Facts of 100 items of Au Bon Pain Bakery, including their variety of Breakfasts, Café Sandwiches, Wraps, Salads, Bakery, etc. Held the Nutrition Facts of 100 items of Au Bon Pain Bakery, including their variety of Breakfasts, Café Sandwiches, Wraps, Salads, Bakery, etc.

Nutrition consultant - freelance project

• Jun 2012 - Jul 2012

Handled the nutritional facts of their Menu products for Hot Chocolates. Handled the nutritional facts of their Menu products for Hot Chocolates.

Clinical Dietitian

• Jun 2009 - Jan 2010

Pregnant and lactating women receive the necessary nutritional assessment, including a well monitoring of their body weight during pregnancy and lactating period. After the assessment, a healthy meal plan is given to these patients in order to meet the right needs, to ensure a well development of the fetus and maintain a healthy and balanced weight of pregnant and lactating women. At each follow up, the patient is assessed again to monitor his improvement in order to achieve the right goals. Show less

Clinical Nutrition Internship

• Jun 2008 - Nov 2008

Nutrition Department Pass by the 6 units present in the hospital (Surgery, Cardiology, Medicine, Maternity pediatric, Oncology, Dialysis and Intensive Care Unit). Daily check on the patient's medical files in order to provide them the appropriate dietetic treatment. Daily follow up of the patients to check their needs, likes, dislikes, and in case of any allergy or food intolerance. Presentation of a report, after passing each service (unit), in which are written all the patients cases found. Execution of several projects and cases study, presented to the dietetic team. Execution of a food service project, presented to the kitchen's team. Show less

Community Nutrition Internship

• Jan 2008 - Feb 2008

Attending Diabetes and Thalasseamia patients in order to provide them the right treatment in a multidisciplinary work. Attending Diabetes and Thalasseamia patients in order to provide them the right treatment in a multidisciplinary work.

Food Service Management Internship

• Sep 2007 - Nov 2007

Preparing diet and ordinary main courses. Supervising the receiving, production and storage procedures. Supervising and controlling the portion size given to the consumer during the service time. Handling complaints. Preparing diet and ordinary main courses. Supervising the receiving, production and storage procedures. Supervising and controlling the portion size given to the consumer during the service time. Handling complaints.