Tania Salloum

Offered nutrition consultations for various conditions such as: obesity in children and adults, bariatric surgeries, diabetes, gestational diabetes, gastric diseases, dyslipidemia, adolescent, child and maternal nutrition, renal diseases and dialysis, eating disorders, pregnancy and lactation
Promoted the sales of nutritional products and supplements

Offered nutrition consultations for various conditions such as: obesity in children and
adults, bariatric surgeries, diabetes, gestational diabetes, gastric diseases, dyslipidemia,
adolescent, child and maternal nutrition, renal diseases and dialysis, eating disorders,
pregnancy and lactation
 Promoted the sales of nutritional products and supplements

Coordinated the m-Ayla Project, aimed at improving family planning for Syrian refugees and host communities in Lebanon and Jordan
Managed project timelines, recruited 900 participants, and conducted data collection using Kobo Collect
Collaborated with NGOs, healthcare professionals, and local governments to ensure smooth project execution
Prepared progress reports and presentations for stakeholders and senior management

Coordinated the m-Ayla Project, aimed at improving family planning for Syrian refugees
and host communities in Lebanon and Jordan.
 Managed project timelines recruited 900 participants, and conducted data collection
using Kobo Collect.
 Collaborated with NGOs, healthcare professionals, and local governments to ensure
smooth project execution.
 Prepared progress reports and presentations for stakeholders and senior management

Promoted and managed the sales of nutritional products and medications, ensuring efficient resource allocation
Administered injections and provided nutrition counseling for a wide range of health conditions
Coordinated inventory management using FIFO system and managed stock in POS system

Promoted and managed the sales of nutritional products and medications, ensuring
efficient resource allocation.
 Administered injections and provided nutrition counseling for a wide range of health
conditions.
 Coordinated inventory management using FIFO system and managed stock in POS system

Achieved weight loss for my client
Improved cooking techniques by working closely with specialty international chefs on healthy cooking
Prepared standardized recipes, menus and low-calorie desserts
Implemented HACCP standards and offered training to kitchen staff
Managed calendars, meetings, appointment scheduling, filing, household and travel arrangements, coordination of parties and events

Achieved weight loss for my client
 Improved cooking techniques by working closely with specialty international chefs on
healthy cooking
 Prepared standardized recipes, menus and low-calorie desserts
 Implemented HACCP standards and offered training to kitchen staff
 Managed calendars, meetings, appointment scheduling, filing, household and travel
arrangements, coordination of parties and events

Offered nutrition courses

offered nutrition courses

Implemented medical nutrition therapy (MNT) to develop nutrition counseling for various wards
Participated in the palliative care team
Ran a dietetic clinic
Promoted sales of nutritional products and supplements
Supervised, led and trained dietetic interns and kitchen staff
Prepared standardized recipes, menus and low-calorie desserts
Handled projects on updating diets and standardized recipes
Monitored food service operations to ensure conformance to nutrition safety, sanitation, and quality standards, HACCP principles

Implemented medical nutrition therapy (MNT) to develop nutrition counseling for various
wards such as : medicine, surgery, bariatric surgery pediatric, maternity, burns, oncology,
geriatric, psychiatry, neurology cardiac, renal…etc.
 Participated in the palliative care team
 Ran a dietetic clinic
 Promoted sales of nutritional products and supplements
 Supervised, led and trained dietetic interns and kitchen staff
 Prepared standardized recipes, menus and low calorie desserts
 Handled projects on updating diets and standardized recipes
 Monitored food service operations to ensure conformance to nutrition safety, sanitation
and quality standards, HACCP principles