HANAN MOHAMMED ASHRAF

1. Carries out quality assessment of preparations from basic ingredient to service point for safety, quality, and nutritional value
2. Maintains updated records and statistics
3. Contributes technical assistance to recipe standardization
4. Maintains and monitors stock inventories
5. Attends to patients specifications or special endorsements
6. Attends to phone calls from Dieticians and Nursing
7. Does Updating and correcting diet tray cards according to the specific diet order and according to the patients likes and dislikes and any allergy specifications
8. Prepares daily kitchen production and store request and receives stocks.
9. Assist in updating menus and evaluation of newly introduced food items and replacements
10. Assist dietician /Assistant dietitian in calorie count
11. Participates in service surveys
12. Plans cycle menus/standard enteral computations based on established nutritional guidelines and available resources of ingredients
13. Transcribes physicians prescriptions of diet/enteral feed orders into encoded meal portions/volumes of enteral feeds
14. Supervises tray line services/enteral feed issues as per standard practice
15. Performs visual and taste panel assessment of preparations that are ready for service and adjusts as needed
16. Supervises assembly of food items/enteral feeds
17. Updates new admissions, discharge records, and room changes for patients with specifications upon dietitian's /Assistant dietitian s approval
18. Adjusts to changing needs of switching between therapeutic and enteral feed areas
19. Assumes overall supervisory responsibility of food/enteral feed operations
20. Monitors the delivery of meals and nourishments in a timely manner
21. Perform other duties as assigned

· Label food items according to hospital cafeteria nutritional standards and Ministry of Public Health guidelines.
Categorize food items based on official nutritional guidelines.

· Design buffet menus following a standardized menu matrix.

· Coordinate with food service operations, including restaurants, cafeterias, central kitchen, and related facilities.

· Plan and standardize recipes, test new products, and ensure compliance with established nutritional guidelines.

· Evaluate and monitor food service operations, ensuring nutritionally balanced, high-quality food.

· Organize staff orientation and ensure compliance with Qatar Municipality health regulations for food handlers and HSE requirements.

· Inspect food preparation and storage areas, staying updated on health and sanitation regulations.

· Address client and customer inquiries or complaints related to food.

· Prepare and deliver specialized nourishment for patients, providing professional dietary advice and education.

· Promote healthy eating habits and nutrition through presentations and interactions with health professionals.

· Maintain dietetic records and stay informed on the latest nutrition research.

· Supervise food production and service, assisting in food selection, preparation, and cost control.

· Develop, implement, and evaluate nutritional care plans, policies, and safety guidelines.

· Customize nutrition tags for recipes based on client needs, using USDA standards.

• Assess the patient's current diet habits and advice diet modifications to eat a well-balanced diet on a regular basis.
• Teach and inform the health professionals about diet and nutrition.
• Prepare customized diet plan as per client's health and medical conditions.
• Educate the client on customized diet plan in accordance with Ayurveda principles.
• Evaluate the effectiveness of the diet plan.
• Document and maintain the dietetic records for follow up activities.
• Maintain a safe, healthy and secure working environment.

• The key aim of this scheme was to educate and counsel women and children of various age groups in rural areas of Kerala, India.
• The program was conducted through Anganwadi (Child care Centre and nursery). As part of this, nursery children were provided with nutritious snacks on daily basis. Pregnant women and adolescent children were given food items according to their nutritional requirement on weekly basis.
• All the food items provided was free of cost sponsored by government.

• Diagnose and treat dietary and nutritional problems.
• Teach and inform the public and health professionals about diet and nutrition.
• Develop meal plans taking both cost and patients preference into account.
• Counsel patients on nutrition issues and healthy eating habits.

• Diagnose and treat dietary and nutritional problems.
• Teach, inform the public and health professionals about diet and nutrition.
• Provides medical nutrition therapy for patients in the hospitals.
• Assess a patients or client's health needs and diet regularly.
• Counsel patients on nutrition issues and healthy eating habits.
• Develop meal plans taking both cost and patients preference into account.
• Monitor, assess, and optimize nutrition status based on the patient's current medical condition and nutrition adequacy.
• Delivery of quality services which are fair and responsive to patient's needs.