Abdellatif Abuhajib

Assessing patients' condition and health needs; counselling patients on nutrition issues; developing meal plans, changing plans if required; evaluating the effects of meal plans; promoting better eating habits among youth, staying updated with latest nutritional science research; and documenting patient progress.

-Working with children from situations of abuse, neglect, and exploitation.
-Ensuring the social, physical, psychological, and emotional well-being of children of different ages.
-Making home visits to investigate allegations of abuse or neglect, providing assessments to determine whether the caregiver or guardian is fit to provide care, evaluating whether a child should be temporarily, permanently, or removed from his living situation, and placing children in foster care or adoptive families.
-Complete extensive documentation in a timely manner, maintain case files and perform other types of administrative tasks.
-Doing the Focal Point tasks, including preparing monthly reports, receiving cases, and distributing them among the Case management team.
-Give Training about Case management to facilitators and a refresher for the PSW.
-Be the contact point for the need assessment and follow-ups.
-Perform other duties as requested by the supervisor.
-Provide monthly updates and report for the management staff.

• Provides individual and group/team nutrition counseling and education to enhance the performance of competitive and recreational athletes, on-site and during travel
• Primary responsibilities include counseling individuals and groups on daily nutrition for performance and health; translating the latest scientific evidence into practical sports nutrition recommendations; tracking and documenting outcomes of nutrition services, serving as a food and nutrition resource for coaches, trainers, and parents; providing sports nutrition education for health/wellness programs, athletic teams, and community groups; and maintaining professional competency and skills required for professional practice

-Responsible for implementing surveys/assessments and ensuring their methodological and scientific soundness, as well as conducting data analysis and reporting.-Collecting information at the field level. Systematically provide the tea training before the fieldwork to test the questionnaire and methodology and to ensure that the team adheres to guidelines, protocols, and methodologies in place.
-responsible for keeping records/archives of all reports and data collected.
-Participating in country-level nutrition coordination mechanisms (e.g., Nutrition Cluster, various technical working groups).
-Provide a work environment where people of all genders must be evaluated and promoted based on their skills and performance; promote a safe, secure, and respectful environment for all stakeholders, particularly for children, beneficiaries, and members of staff.

1. Provides nutrition care to high-risk women, infants, and children including all aspects of:
-Anthropometric and hematological data collection.
-Dietary assessment, nutritional risk assessment, and food package prescription.
-Nutrition and breastfeeding counseling and education.
-Documentation and data entry.
-Referrals to other health and social services.
-Follow-up nutrition education.
2. Participates in planning, development, and evaluation of:
-Educational materials and group nutrition education sessions.
-Participant counseling and education strategies.
-Nutrition in-services and outreach activities.
-Nutrition policies.
3. Assists senior nutritionist in training paraprofessional WIC staff, conducting quality assurance activities.
4. Communicates with the health care community on issues pertaining to participant needs.
5. Provides nutrition care for low-risk applicants and participants as needed.

Doing the menu planning, recipe revision or standardization, patient food selections, and portion control identifies problems with residents' diets and dietary needs, discusses with Director Culinary Services/Dietitian, Interviews residents, and determines specific needs and preferences.

• Prepare meals according to daily instructions under the supervision of a dietary manager, utilize the Hazard Analysis and Critical Control Points (HACCP), food safety system to make sure all food served to patients is properly prepared and safe to eat, assist in keeping track of expenses and menu planning