Compassionate and detail-oriented Dietitian with a strong foundation in nutrition and dietetics. Recently completed an MSc in Nutrition and Dietetics, with hands-on experience through internships in food quality control and nutritional analysis. Passionate about creating personalized meal plans and promoting healthy eating habits. Proficient in dietary assessments and eager to apply knowledge in a clinical or hospitality setting. Committed to helping individuals achieve their health goals through evidence-based nutritional guidance
1) Assisted in Patient Nutritional Assessments and Diet Planning: Conducted initial assessments to gather comprehensive information on patients' dietary habits, medical history, and nutritional needs.
2) Participated in Dietary Counseling Sessions: Supported senior dietitians in providing one-on-one dietary counseling sessions to patients, offering guidance on healthy eating habits and lifestyle modifications.
3) Conducted Research on Hospital Nutrition Services: Investigated and analyzed the effectiveness of existing hospital nutrition services, identifying areas for improvement.
4) Developed and Delivered Nutrition Education Programs: Created educational materials and presentations on various nutrition topics for patients, staff, and community members.
5) Monitored Patient Progress: Regularly followed up with patients to track their progress, adjust dietary plans as needed, and provide ongoing support and motivation.
6) Collaborated with Multidisciplinary Teams: Worked closely with doctors, nurses, and other healthcare professionals to ensure a coordinated approach to patient care.
1) Quality Control: Monitored and maintained quality standards in milk processing, ensuring compliance with safety and hygiene regulations.
Decision making
Time management
Food science
Nutritional assessment
Public health nutrition
Decision making
Conducted comprehensive research on Syzygium Cumini (blackberry), analyzing nutrient composition, antioxidant activity (DPPH, FRAP, ABTS methods), and vitamin C content. Demonstrated that blackberry seeds, leaves, and fruit exhibit significant phytochemical properties, with seeds showing potent antidiabetic effects. Contributed to findings that enhance understanding of the nutritional and health-promoting benefits of blackberries, supporting dietary diversity