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Sleiman Assaf is a dietician from Lebanon with over 7 years of experience working as the Head of Nutrition at Al Batoul Hospital. He has a Master's degree in Food Technology and a Bachelor's degree in Nutrition and Dietetics. His responsibilities include supervising meal preparation, advising on nutritional matters, assessing and treating referred patients, ensuring individually tailored care plans, writing reports, instructing patients, and managing programs. He has expertise in areas like food allergies, eating disorders, and health promotion. Sleiman is looking to further his career by working for an ambitious and reputable organization.
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- 1. Sleiman Assaf Lebanon, Baalbeck, Bouday Main Street Assaf building 1st floor 00 961 70 93 22 97 sleiman_assaf@hotmail.com PERSONAL SUMMARY A well presented, self motivated and confident dietician with experience of assessing a patients' nutritional needs, then developing and implementing nutrition programs for them. Possessing the ability to communicate complex and sensitive information about dietary matters in an understandable form to patients. Having a proven track record of successfully promoting healthy eating habits to communities and suggest diet modifications to individuals. Now looking to further an already successful career by working for a caring, reputable and ambitious organization. ACADEMIC QUALIFICATIONS Masters of Science in Food Technology Lebanese International University Expected date of graduation October 2015 Bachelor of Science (Nutrition and Dietetics) Lebanese International University Graduated: 2006 WORK EXPERIENCE Head of nutrition department /Dietician since April 2008 until Present time at Al Batoul Hospital, AlMaale – Hermel – Beqaa – Lebanon. Working as part of a team and involved in providing a very high standard of specialist dietetic services in the community to patients and employees. Helping to translate the science of nutrition into everyday understandable information about food. Duties:  Supervising the preparation and serving of meals.  Helping clients to make informed and practical choices about their food & health.  Advising healthcare professionals, catering staff and nurses on nutritional matters.  Assessing, treating and evaluating patients referred to the Dietetic Service.  Ensuring that each patient has an individually tailored care plan to meet his/her needs.
- 2.  Involved in the dietary treatment of disease and health conditions.  Liaising with nursing and catering staff to provide special therapeutic diets and feeds.  Undertaking comprehensive assessment of a patients’ nutritional condition.  Writing reports and discharge summaries about patients.  Instructing patients and caregivers clearly on what to eat and when.  Involved in the formulation of departmental policies, standards and procedures.  Contacting patients on an outpatient basis to ensure compliance of diet.  Managing the weight of overweight patients.  Collecting patient data for surveys, analyzing it and producing reports.  Contacting and on site visits for suppliers AREAS OF EXPERTISE  Food allergies  Nutritional issues  Eating disorders  Health promotion  Nutritional calculations  Menu analysis  Developing nutritional care plans  Nutrition screenings KEY SKILLS AND COMPETENCIES  Clinical knowledge of specialized prescribable dietetic products and medications.  Experience of trialing and evaluating new and existing dietetic products.  Experience in both hospital and community settings.  Dealing with complex situations.  Knowledge of infection prevention and control policies.  Experience of working with the elderly, children, and individuals with special needs. REFERENCES – Available upon request