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概要
A motivated, competent, adaptable Nutritionist Aima Rizvi, holds BS hons. degree in Food and Nutrition. She is associated with Sheikh Zayed Hospital as Dietitian & Fatima Memorial Hospital as Trainee Nutritionist/ Dietitian in the Department of Nutrition Sciences. She worked as Quality Controller in Food & Beverages Department, Hospitality Inn Hotel, Lahore and Chinar Family Resort, Bhurban. She has secured 1st division throughout her academic years. She has attended various seminars, conferences and camps for nutritional awareness.
工作经历
Dietitian
Clinical Nutritionist (Trainee)
Working as a Clinical Nutritionist Trainee on cases involving patients in multiple wards including;
Medical/ Surgical Ward, Pediatric Care, Coronary Care, Diabetic Unit, Dialysis patients,
Gynae Ward, ICU, CCU.
- Assessed nutritional status and nutritional requirements of patients.
- Planned diet according to individual needs, physiological state and disease.
- Counseled for dietary modification and lifestyle modification.
- Nutrition education of the patients and their relatives.
Quality Assurance
Experience Gained Included:
- Supervision of F&B staff and kitchen activities.
- Quality analysis of food products at commercial level.
- Inspect daily food receiving and follow-up actions.
- Assisted in leading food safety and quality training programs.
- Performed HACCP facility activity coordination on a regular basis.
- Evaluated buffet services in Hotel’s restaurants.
- QA inspection Skills, Reporting Skills
- Checked physical, chemical and microbiological hazard analysis of raw materials, in-process products and
finished products.
- To check and segregate expired material/product if any.
- Evaluated that raw materials, in-process products, finished products have been properly identified.
Quality Control/ Assurance Intern
Experience Gained Included:
- Supervision of F&B staff and kitchen activities.
- Quality analysis of food products at commercial level.
- Inspect daily food receiving and follow-up actions.
- Assisted in leading food safety and quality training programs.
- Performed HACCP facility activity coordination on a regular basis.
- Evaluated buffet services in Hotel’s restaurants.
- QA inspection Skills, Reporting Skills
- Checked physical, chemical and microbiological hazard analysis of raw materials, in-process products and
finished products.
- To check and segregate expired material/product if any.
- Evaluated that raw materials, in-process products, finished products have been properly identified.
- Evaluated that cold stores temperatures are within the standards.
- To check quality of frying oil.
- Evaluated the quality of spices, sauces, ketchup, mayonnaise, cheese & liquid eggs.
- Evaluated the quality of vegetable & pulses.
- Evaluated that food items are covered, cooked and uncooked items stored separately & neatly in their assigned
storage area.
- Inspected the employees that are free of infectious disease and their medicals are available.
- Assured that waste/wastage area has been properly identified.
- Assurance of the absence of flies, insects, cats, rodents and their residues.
- Evaluated that utensils are cleaned.
- Evaluated that Premises are cleaned.
- Evaluated that Proper ventilation & lighting is available.
- Evaluated that employees are wearing aprons, gloves, head and beard covering.
Clinical Nutritionist ( Community Mobilization Camp)
- Counsel patients regarding their dietary habits along with necessary
dietary modifications.
- Performed nutrition screening and planned meals for the patients.
Clinical Nutritionist (Community Mobilization Camp)
- Exposure in the area of DIET COUNSELLING.
- Presented Nutrition related lectures to give Nutritional Awareness.
Clinical Nutritionist Intern
- Worked as a clinical nutritionist intern supporting the senior resident
nutritionist on cases involving patients in multiple wards including
Pediatric Care, Coronary Care, Diabetic Unit, Dialysis patients,
Gynae Ward, ICU, CCU and the Department of Surgery.
- Assessed nutritional status and nutritional requirements of patients.
- Planned diet according to individual needs, physiological state and disease.
- Counseled for dietary modification and lifestyle modification.
- Nutrition education of the patients and their relatives.
- Nutrition related Presentations were given in different wards
