Resume Dietitian in Qatar Lusail

Dietician with 5 years of experience in clinical and community settings. Strong understanding of disease management, nutrition education, and counseling. Looking for a position as a dietician where I can use my expertise in disease management, nutrition education, and counseling to provide high-quality care to patients.

BSC in Human Nutrition from Qatar University

• Provided nutritional counseling to individuals and families (patients of age groups of 6+ months old and above), assessed nutritional status, and, planned and implemented therapeutic diets and nutritional programs based on dietetics evidence-based principles. • Led and directed the development and implementation of departmental policies and procedures, coordinated staff training, and managed clinic and community outreach programs. • Demonstrated expertise in the areas of clinical nutrition, public health nutrition, and food service management. • Written multiple newspaper and presented multiple interviews on local TV stations on nutrition-related topics for community awareness. • Played an active role during COVID pandemic through participating in Ministry of Health awareness campaign, and, performed swap tests to patients. • Design and prepare educational materials for target groups.

Arabic English

It compromised 540 hours as a Clinical Dietician and 160 hours as a Pediatric Dietician at Medical Nutrition Therapy (HMC), 240 hours in Food Service Operation and Management in AlWakra Hospital, and, 256 hours Community Nutrition in Public Health Centers and Qatar Diabetes Association at Qatar Foundation. • Demonstrated knowledge of medical nutrition therapy by providing comprehensive care to patients and counseling on nutrition-related topics such as weight management, diabetes, renal disease, heart disease, and, cancer disease. • Monitored patient progress and updated medical records to reflect changes in condition and treatment plans. • Collaborated with other health care professionals to develop and to implement care plans that met the needs of each patient. Evaluated the appropriateness of food service operations and made recommendations for improvement.