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Food Service Contact Details

Doha, Doha, Qatar
7000 QAR
September 15, 2018

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Sairunnisha Shaikh

Clinical Dietitian

Current Address Contact Details

Villa No: 27, Umm Al Kharj, E-Mail ID :- Al Aziziya, Doha, Qatar Contact :- 77893586/ 30311945 OBJECTIVE

Full-time employment as a Clinical Dietitian with an experirnce of 3years 9months with the opportunity to provide individual patient care. Results-oriented dietary professional with exceptionly counseling skills and proven ability to carry out accurate nutritional assessments. Track record of developing and executing beneficial dietary plans. Competent in evaluation and modification of diets based on patient’s condition and medical history. Sound knowledge of family centered approaches to diet therapy. EDUCATION

Certified Diabetes Educator March 2018

National Diabetes Educator Program, Mumbai, Maharashtra, India Certificate Course in Nutritional Genomix May 2016 Mumbai, Marashtra, India

Advance Diploma in Dietetics and Applied Nutrition May 2014 Maharashtra State Board of Technical Education

BSc in Chemistry {Hons} May 2012

Mumbai University, G.N Khalsa College, Matunga, Mumbai, Maharashtra, India Relevant Course Work :

Community Nutrition, Nutritional Assessment, Medical Nutrition Therapy, Infant and Child Nutrition. Work Experience

• Terna Sahyadri Speciality Hospital and Research Centre, {1st June 2014 – 25th Feb 2015} Nerul, Navi Mumbai, India

as Clinical Dietitian

• King Edward Memorial {KEM} Hospital, Parel, Mumbai, India {1st June 2015 – 30th Nov 2015} as a Clinical Dietitian

• Apex Kidney Care, Vashi, Navi Mumbai, India {1st Dec 2015 – 31st Dec 2016} as a Clinical Dietitian

• KShipra Medisciences Pvt. Ltd, Navi Mumbai, India {21st Mar 2017 – 20th Mar 2018} as a Clinical Dietitian and Diabeties educator

• Reliva Healthcare, Vashi, Navi Mumbai, India { 2nd Jan 2017 – 28th Feb 2018} as an on call Nutritionist for Pregnant Mothers

Duties and Responsiblities

• Provided counseling and diet instruction for inpatients and outpatients in hospital setting.

• Performed effective nutritional screening to assess status and develop nutrition care plans.

• Provided nutrition counseling to college students.

• Developed precision, confidence and ability to manage patient loads.

• Implement the devised diet plans in accordance to the nutrition standards of healthcare.

• Planning tube feeding diet planning like Ryles tube feeding plans, Naso jejenium tube plans, PEG feeding tube plans for critically ill patients like 1 Neurologically effected patients like paralysis/ hemiparesis/ stroke/ heamorrhage. 2 Tube Feeding patients like pancreatitis, irritable bowel symdrome, stoma removal. 3 Cirhosis of liver depending upon the conditions like if the patient is conscious or not. 4 Kidney transplant, Critically ill COPD patient.

5 Planning neutropanic diet plans for leukemia patients, oncology patients, 6 Celiac and other GI related disease diet plan.

7 Planning diet plans for diabetic kidney disease, plain diabetic, hypertension diet plan, tuberclossis, lymphoma diet plans, fatty liver disease plans weight loss diet plans. 8 Ryle tube feeding plans for infants and children, weaning food diet plans for infants.

• Perform regular follow through of plans and keep documentations of the same.

• Provide individual and group counseling sessions to improve patients’ performance.

• Initiated dietary assistance services for diabetic patients and helped them achieve up till 80% weight loss goals.

• Coordinated with the nursing staff regarding patient meal services and special considerations

• Guided the cooking staff regarding preparation and specifications of therapeutic diets based on

• Instruct patients about the need for alteration in current diets.

• Work with individuals to determine specific nutritional needs based on health factors and medication.

• Maintaining database and record of the patients consulted.

• Educating patients and patients relative on usage of insulin pens if the patient is on insulin or initiated on insulin for the very first time.

• Guiding patients on how to select appropriate footwear in diabetes and proper footcare.

• Educating patients on Hypoglycemia management.

• Explaining patient’s importance of regular medications, exercise and regular check up.

• Preparing power point presentation for lectures on lifestyle and health.

• Evaluate and conduct community nutrition programs, Nutrition education programs, making educational materials for teenagers and adolescents and conduct health talks on most common diseases for various audiences.

• Evaluate nutrition care plans for effectiveness, assessing and providing preventive measures and treatment and recommending changes as needed.


• Participated in Lifestyle Disease Management.

• Worked with “Just For Hearts” counselling 150+ clients/day on basis of their BCA parameters in companies sectors

• Participated in Renal Nutrition Seminar.

• Worked with “Kamani Foods” counselling clients on selection of oil and importance of micro elements. Quantity to be used/ person

• Participated in Omega-3 fatty acid and flaxseeds importance. FOOD SERVICE EXPERIENCE

• Planned theme lunch for Terna Sahyadri Speciality Hospital

• Participated in Budgeting, Requisitioning and Ordering Procedures for Public School Food Service conducted at Terna Sahyadri Speciality Hospital

• Conducted in-service training for full-time food service staff

• Frequent participation in counselling the kitchen staff about hygiene and sanitization HONORS AND LEADERSHIP

• Member of Indian Dietetic Association


• Good communication skills

• Excellent ability to work with a diversity of populace

• Outstanding patient service skills

• Ability to work in stressful situations

• Working knowledge of current diet trends and diseases affecting diets Personal Details

Marital Status : Married

Language : English, Hindi, Marathi & Tamil.

Date of Birth : 21st September 1991

I hereby declare that all the information given above is true and written with best of my knowledge.

Place: Doha (Qatar)

Date: 27th July’ 2018

Sairunnisha Shaikh

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