Hissa A. AlSudairy

As a Clinical Registered Dietitian Nutritionist, I provide evidence-based Nutrition & Dietetic Services at AlKaff Clinics which include but not limited to the following:

• Weight Management (Loss/Gain)
• Full Body Analysis & Personalized Meal Plans
• Food Allergies & Intolerances
• Infant, Child & Adult Nutrition
• Pre & Post Natal Nutrition
• Sports Nutrition
• Medical Nutrition Therapy • Diabetes: Type I, II, & Gestational
• Cardiovascular Health: High Blood Pressure & High Cholesterol (Improving LDL & HDL levels)
• Gastrointestinal Health: IBS, Celiac disease, FODMAP, etc.
• Nutritional Guidance during the Holy Month of Ramadan.
• All counseling sessions are performed under The Health Insurance Portability and Accountability Act (HIPAA) Privacy, Security, and Breach Notification
• Rules protect the privacy and security of health information and provide individuals with certain rights to their health information
• Delivered an exceptional level of service to each customer by listening to concerns and answering questions

• Oversaw all aspects of research projects, including brief, protocol, proposal, design, fieldwork and analysis, verifying client deliverables were met across all tasks.
• Performed literature reviews, establishing effective search criteria to maximise accuracy of results.
• Created and implemented best-practice research, strategy, policies, processes and procedures to aid, improve, and follow protocol for Institutional Review Board (IRB) for ethical and operational approval.
• Developed research team by focusing on individual performance and support requirements to achieve consistently high ethical standards by adhering to the Good Clinical Practices guidelines.
• Developed and maintained excellent working relationships with internal and external stakeholders including other companies, universities and research institutes.

The organization's goals

1- Promote and support scientific research and development related to nutrition and public health.

2- Contributing to providing scientific advice in various aspects of nutrition and public health.

3- Contribute to raising community awareness in various aspects of nutrition and public health.

4- Development of human cadres to have the appropriate capabilities in various aspects of nutrition and public health.

5- Awareness and education [including awareness campaigns], counseling and consultations, qualification and training, events, studies and research, programs

• Working directly with the Saudi Society for Clinical Nutrition committee in establishing cooperative collaborations with the Ministry of Health for Saudi Arabia in order to achieve the 2030 vision health goals.
• Collaborative efforts in establishing an effective tele-health platform to optimize patient outreach and health professional training.

• Increased brand awareness among the diabetic audience through social media
• Promoted brand identity by maintaining consistent visual merchandising through social media posts

• Published Nutrition related articles for the DQ Living Magazine
• Document, promote, and support special events that reflect cultural heritage, cultural exchange and diplomacy, community involvement and health awareness initiatives taking place in the Diplomatic Quarters Community

• Educated students on the alphabet, numeracy, science, nutrition, social studies along with personal, social and emotional skills
• Organized learning material and resources
• Used a variety of activities and instructional methods (songs, stories, media, structured games, art, outdoor activities etc) to motivate and stimulate children’s abilities
• Maintained an open line of communication with parents and provide appropriate information
• Assessed students performance and progress to ensure they are mastering the skills on regular basis
• Monitored children’s interactions and nurture cooperation and sharing
• Cooperate with administration staff
• Follow and comply with teaching standards and safety regulations.
• Covered literary works in coursework assigned to students.

• Writing & publishing articles related to the latest health trends, misconceptions, evidenced based breakthroughs in goals of increasing overall nutritional knowledge and awareness regarding local and global health topics

• Educated and developed nutrition lesson plans for Rain Communities, Inc. participants
• Developed Nutrition Lessons which implemented basic nutrition curricula
• Utilized nutrition tools such as the MyPlate, Nutritional Facts Label, Ingredient Lists to educate on the various components such as food groups, serving sizes, nutritional content, food labeling, cooking/recipes
• Educated participants on various physical activities such as yoga

• Performed the Nutrition Care Process on 377 bed hospital and used standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings
• Assessed the nutrition status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered
• Diagnosed nutrition problems and created problem, etiology, signs and symptoms (PES) statements
• Planned and implemented nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention
• Monitored and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis
• Developed and demonstrated effective communication skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing

• Used effective education and counseling skills to facilitate behavior change
• Referred clients and patients to other professionals and services when needs are beyond individual scope of practice
• Developed and delivered products, programs, or services that promoted consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions

• Demonstrated professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various organizational cultures
• Developed and demonstrated effective communication skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing
• Demonstrated and promoted responsible use of resources including employee, money, time, water, energy, food, and disposable goods
• Coordinated procurement, production, distribution and service of goods and services
• Developed and evaluated recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups or individuals
• Performed management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food
• Obtained and analyzed financial data to assess budget controls and maximize fiscal outcomes.

• Educated on prenatal, nutrition, and oral hygiene lessons for the women and children who live among the 11 villages of Rio Dulce, Guatemala.
• Lessons implemented basic nutrition curricula and following nutrition tools such as the MyPlate and its components by focusing on food groups, serving sizes, food labeling, cooking/recipes and physical activity.
• Applied fluoride varnish to all the children to aid in preventing dental caries and to promote health and growth of new teeth.
• Supported Chief Operating Officer with daily operational functions.

• Demonstrated professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization and work ethic within various organizational cultures
• Developed and demonstrated effective communication skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing
• Demonstrated and promoted responsible use of resources including employee, money, time, water, energy, food, and disposable goods
• Coordinated procurement, production, distribution and service of goods and services
• Developed and evaluated recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups or individuals
• Performed management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food
• Obtained and analyzed financial data to assess budget controls and maximize fiscal outcomes

• Performed the Nutrition Care Process on 380 patients and used standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings
• Assessed the nutrition status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered
• Diagnosed nutrition problems and created problem, etiology, signs and symptoms (PES) statements
• Planned and implemented nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention
• Monitored and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis
• Developed and demonstrated effective communication skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing.

• Participated in data collection of self-report surveys, anthropometric data, and qualitative data
• Coded, entered, and verified self-report, survey data from using MS Excel and SPSS
• Conducted Community & School-Based Nutrition
• Developed a Health Education Project to increase nutritional knowledge in low income communities

• Educated and developed nutrition lesson plans for first grade, second grade, and parent participation classes.
• Lessons implemented basic nutrition curricula and following nutrition tools such as the MyPlate and its components by focusing on food groups, serving sizes, food labeling, and physical activity.
• Performed initial client assessment and analysis to begin research process.

• Assisted Dr. Terri Lisagor in grading 1,000 SOAP notes
• Monitored Peer Nutrition Counseling Interns with their key projects and events.

• Provided nutrition counseling, lactation education, and assessment to mothers in order to be discharged from the hospital after giving birth

• Collaborated & coordinated with chair members and officers
• Planned & implemented events, projects, and fundraisers that benefit one’s relationship with their community
• Promoted & supported awareness for important health & community related causes

• Teacher's Assistant in Research Methods, Development, & Statistics
• Assisted in teaching lecture material to 30-35 students per sections
• Assisted in grading papers & assignments that followed the guidelines for research methodologies

• Raised awareness and organized fundraisers for both Leukemia and Bone cancers
• Placed 1st for team to raise most funds and placed 2nd for best individual fundraiser

• Followed AOAC methodology for fat and cholesterol extraction, fiber extraction and isolation, protein isolation, sugar analysis, moisture analysis, micro- & trace mineral analysis; determining nutrient content for product labeling
• Developed food safe packaging
• Developed new foods in product development.
• Monitored multiple databases to keep track of all company inventory

• Monitored all articles submitted to the Betty Newsletter
• Proofread articles for spelling and grammatical errors
• Monitored articles for plagiarism
• Published five Spring’11 Betty Newsletters

• Documented meetings & events
• Consistently updated bulletin boards and year book with photos of members, events, & meetings
• Researched & produced literature associated with fundraising cause