Joanne Mhawej

• Support research teams in qualitative and quantitative data collection for public health projects.
• Conduct literature reviews, synthesize findings, and assist in drafting papers for conferences and journal publications.
• Analyze results using analytical software to create reports.
• Collaborate with faculty members, doctors, and researchers to ensure the timely progress of research outputs.

• Supported community health initiatives focused on mental health, nutrition, women’s empowerment, and public health education.
• Assisted in program development, proposal writing, and research for projects serving refugees and underserved communities.
• Coordinated logistics and collaborated with multidisciplinary teams to ensure effective and culturally sensitive project delivery.

• Conduct nutritional assessments, including dietary recall, anthropometric measures, lab analysis interpretation, and lifestyle evaluation.
• Deliver personalized nutrition care plans for patients with diverse medical conditions, including metabolic, kidney, and cardiovascular diseases.
• Provide evidence-based Medical Nutrition Therapy (MNT), closely monitoring patients’ progress and making adjustments as needed.
• Support sustainable dietary changes, improve adherence, and promote long-term health outcomes.

• Provided individualized nutritional care to inpatients across a wide range of clinical departments, including cardiology, oncology, nephrology, maternity and surgery.
• Supported patients in transitioning to therapeutic diets, such as low-residue, diabetic-friendly, renal, or post-operative regimens, with a focus on education and compliance.
• Collaborated with the hospital multidisciplinary team to discuss patient cases and align nutritional care with medical treatment plans.
• Applied Medical Nutrition Therapy (MNT) to assess, monitor, and revise nutrition interventions based on patient condition and response.
• Conducted kitchen audits and collaborated with the food service team to maintain high standards of food quality, safety, and sanitation.

• Oversaw daily kitchen operations to ensure meals were prepared safely, hygienically, and according to dietary standards tailored to clients’ health needs.
• Made sure all food safety protocols were strictly followed, from ingredient storage to final meal delivery to maintain a high level of client trust and satisfaction.
• Supervised food preparation and presentation, to ensure every dish met both nutritional requirements and visual quality.
• Regularly checked inventory, monitored expiration dates, and ensured equipment was well-maintained to avoid any service interruptions.
• Worked hand-in-hand with chefs, kitchen staff, and other dietitians to align food preparation with client-specific meal plans and medical conditions.

• Deliver one-on-one tutoring sessions in science and related subjects to students of all ages, from elementary to secondary school.
• Adapt teaching methods to suit individual learning styles and levels, and support students in developing better study techniques and managing their time effectively.
• Ensure a supportive and motivating learning environment, emphasizing patience and clarity.