Bij de Voedietist werk ik poliklinisch op negen locaties in de eerste lijn en verzorg ik waar nodig of gewenst een spreekuur op afstand. Van jonge kinderen tot ouderen van dagen begeleid ik cliënten/patiënten bij het optimaliseren van hun voedingspatroon en het voorkomen van erger ziektelijden. Ik adviseer cliënten/patiënten voornamelijk bij de volgende ziektebeelden:- (Chronische) Nierinsufficiëntie - Hart- en Vaatziekten (Hypertensie, Hypercholesterolemie, Hartfalen) - Prikkelbaar Darm Syndroom / Irritable Bowel Syndrome / FODMaP- Colitis Ulcerosa- Diabetes (de Novo, Mellitus 1 en 2, LADA, Gravidarum)- Overgewicht en Obesitas- Ondergewicht en Ondervoeding- COPD

This role includes several tasks:1. Drawing up a regional activity plan with associated budget per activity per calendar year.2. Coordinating, facilitating, evaluating and adjusting the regional activity plan with an associated budget per activity per calendar year.3. Organizing at least two regional meetings per year.4. Providing the association's central board with solicited and unsolicited advice.5. Meeting several times a year and discussing tasks on the basis of an agenda (board meeting).

I am the face of the NVD/DAD for matters relating to the Professional Profile and Quality Policy, and I work together with, for example, dietetic knowledge networks, multidisciplinary knowledge networks, training institutes like Universities of Applied Sciences and the Paramedic Quality Register. With these collaborations, I and my colleagues ensure that the change agenda that follows from the 2030 vision is realized, which will improve the demonstrable quality of dietetic care.

De Registratie Commissie bestaat uit vertegenwoordigers vanuit de bij Kwaliteitsregister Paramedici (KP) aangesloten paramedische beroepsgroepen. Deze vertegenwoordigers besluiten samen de inhoud van de eisen waaraan paramedici moeten voldoen om kwaliteitsgeregistreerd te zijn in het KP. De stichting KP is voortgekomen uit een samenwerking van de paramedische beroepsgroepen en toetst onafhankelijk of een paramedicus voldoet aan de kwaliteitseisen van zijn of haar beroepsgroep. Indien wordt voldaan betekent dit dat een paramedicus werkt volgens de laatste inzichten en ontwikkelingen in de paramedische zorg.

At Rivas I worked on an outpatient basis at five primary care locations, and I provided remote consultation hours via video calls and by telephone. From young children to the elderly, I guided patients in optimizing their diet. I mainly advised patients with, or suffering from, the following illnesses and syndromes:- (Chronic) Renal insufficiency- Cardiovascular diseases (Hypertension, Hypercholesterolemia, Heart failure)- Irritable Bowel Syndrome / Irritable Bowel Syndrome / FODMAP- Diabetes (de Novo, Mellitus 1 and 2, LADA, Gravidarum)- Overweight and Obesity- Underweight- Malnutrition- COPDI also gave nutritional advice in consultations:- for prevention- in sports- with food intolerancesFurthermore I was involved with:- Digitalising healthcare- Green initiatives in healthcare- Supervising a dietitian in training for her to become a Registered Dietitian

At Knetemann Quality Fitness B.V. I provided training for individuals and small groups. I received my guidance here during my training as a Personal Trainer.

Within the Dietetics Department of Maasstad Hospital, nutritional and diet care is provided that contributes to recovery from illness and improving quality of life. Dietitians are involved in the treatment of various conditions and participate in various multidisciplinary consultations and teams. In these consultations, healthcare professionals from different involved teams inform each other about their treatment, exchange information and discuss how the various treatments can best be combined. The different practitioners work together to help patients quickly and efficiently. The dietitian often works with doctors and nurses in the wards and outpatient clinics, speech therapists, psychologists and dietitians in primary care. I am part of the following teams: - Nephrology (June - December) - Geriatrics (October - December)

As an Apple Specialist I helped my visitors in an enthusiastic and unique way. I used conversation techniques from my training as a dietitian, supplemented with training from Apple and MediaMarkt.In my conversations I searched for the wishes and needs of visitors. Based on this, I demonstrated products and software relevant to them. After this, I provided them with the best advice for their choice based on my expertise.Ultimately, my goal was that every visitor who left the store with a product knew that this product would suit them and that they would enjoy it for years.

As a Registered Dietitian I help people reach their goals in nutrition, sports and lifestyle. In my consultations I tried to find the wishes and needs of customers. At Westland-Gezond, companies had the opportunity to use the 'Samen-Fit' (Together-Fit) vitality programme to support their staff in reaching a healthier lifestyle, as a teambuilding exercise programme, whilst also benefitting from healthier, more productive personnel. The programme is always tailor-made for every customer, and can include among others personal Health Checks, cooking classes, sports programmes, and checking food available in the company cafeteria. Of course this programme is also an attractive secondary benefit to attract new personnel.

I worked as a MasterClass Professional at Calco. As a Calco MasterClass Professional, I was trained to become an IT professional. During this period I gained knowledge about different functions and processes in IT and specialised in areas that matched my interests and skills (PMO, change management, Scrum Master, functional manager, projectleader). In addition, an important part of the traineeship focused on the development of soft skills, such as presentation and communication skills. Alongside my daily activities I also put time and effort into the employee vitality program and presentations at informational days for upcoming trainees.

While my time as a student was coming to an end, I worked on several projects for my study of Nutrition and Dietetics. After completing these projects I laid down this function as well.

From September 2017 onward I've been a member of the General Council, in the Education and Student affairs commission. As vice-chair, I represent all students on the General Council of The Hague University of Applied Sciences (THUAS) when speaking to the Executive Board, or in national assemblies with external parties. After three years in both Faculty Council and Degree Programme Advisory Committee (DPAC), I now speak at the highest level of participation councils at THUAS. By taking up this policy function I would like to influence positive change within THUAS for both students and staff in topics such as good education and growth opportunities, but also in other fields such as sustainability, health and the livability of our campus'. Furthermore, I encourage cooperation within THUAS and try to consolidate this into plans, to further the learning organisation. In my opinion, I think THUAS needs to work together with external partners more extensively to accomplish greater, mutual successes. In light of this, I am working hard to intensify the connection between national student organisations and the General Council of THUAS, so as to build a sustainable relationship.In my work for the General Council I work with the interests of both students and staff at heart. Students and staff are encouraged to contact me.

Since September 2016 I have been sworn in as student member of the Faculty Council for Health, Nutrition and Sport, the administrative unit that houses my bachelor programme 'Nutrition and Dietetics'. In September 2017 my fellow council members appointed me as their Chair, meaning I am the primary contact point for outside parties as well as leading our meetings. From this position I represent the approximately 3800 students and 180 staff members and their interests when speaking to the Faculty Director. I also take part in the application process for managerial positions from this position.My main accomplishment with my work for the Faculty Council is a smooth transition between the old legislative situation surrounding Degree Programme Advisory Committees (DPAC) and the new legislative situation that came into effect on September 1st, 2017. Through consultation with DPAC's, Programme Directors and the Faculty Director, I was able to forge a stronger mutual bond between four DPAC's. This bond is strengthened even further due to the fact that these four DPAC's have a member that is also sworn in as a member of the Faculty Council. With my work within the Faculty Council, I mainly gained experience with processes within an organization, such as: 'reading and reviewing policy plans', 'reading budgets', 'board meetings', 'organizational development', 'organizational sensitivity' and 'process improvement'. In addition, I have also developed myself in skills such as: 'meeting' and 'arguing'.

From 2014 until 2017 I have served three consecutive terms as vice-chairman and secretary of the Degree Programme Advisory Committee. From September 2017 I have put this position down and have been a general member of the DPAC of Nutrition and Dietetics for the fourth consecutive year.In my role as secretary and vice-chairman, I was the right hand of the chair, with whom I formed the day-to-day management. We held daily consultations during the week on matters that concern us about the course of events within our study programme. In addition, together with the chair, I was responsible for the annual reports and the annual planning of the DPAC.In addition, from my role in the DPAC I guided the 'Project Class Representative'. I developed this project and independently supervised during my study time. You can read more about this elsewhere in my project list in this profile.With this function I have mainly developed organizational skills. For example, I gained experience with processes within an organization, in various facets such as 'renewal of working methods', 'streamlining', 'project development', 'organizational development', 'process improvement' and 'process control'.I represent the 1200 students of the full-time and part-time education in Nutrition and Dietetics within the DPAC. Students and staff are encouraged to contact me.

Between 15-01-2018 and 04-06-2018 I will be working for Van Leeuwen Catering as a researcher, writing my thesis. I cooperated with fellow Nutrition and Dietetics students, as we gave each other peer-feedback during the writing stage of our theses. At the same time, I work together with a Registered Dietitian in the field, who helps me achieve more research skills. This was needed, in my opinion, as my programme did not spend enough attention on these vital skills. From writing my thesis, I learn research skills and also project planning skills. Furthermore, my knowledge of products and the market have grown exponentially because of this research, and the same goes for rules and regulations that exist within the field that are formulated by regulatory parties. This much needed addition to my knowledge and skills were a challenge at first, but quickly became part of my toolkit. My research will lead to recommendations for the company to adjust its product range and their 'Ontdek'-concept ('Discover'-formula). My advisory report will help Van Leeuwen Catering to reach their future goals. As for myself, this research makes me a valuable addition to other companies within the same field, or make me an addition to a regulatory function within the field as I know how the field works the rules from within.

From August 15th, 2017 to January 12th, 2018 I had my Final internship at Van Leeuwen Catering. During the internship I was supervised by the Health and Sustainability Manager at Van Leeuwen Catering and I worked together with other interns and employees of the company. I have become accustomed with Healthy school cafeteria's during my internship. In addition, I have written an information plan for the next two years, of which I myself have implemented the first phase and prepared parts of phase two. During my internship I developed lessons in areas like Health, Sustainability and Corporate Social Responsibility (CSR) for the company and then provided said lessons to students from a High School Leidschendam. In addition, I have provided lessons for a school in the Rotterdam area, and developed information videos for staff and high school students. Finally, I also developed a HACCP quality measurement for various departments of the headquarters, for better internal controls. My graduation assignment was a challenge for myself, because of the performing of canteen scans, where I check that canteens not only met all legal requirements, but also the additional requirements of the company. Coaching staff was a welcome challenge. I found the level of self-management required by the company particularly pleasant. My vision of a future job has been adjusted by the internship, as I now know that I find diversified work the nicest line of work to be in. Working with like-minded people gives me great joy and this influences my results positively. I notice that quality and everything surrounding it is of particular interest to me, as well as giving advice and information to target groups. If I get a job as a professional in food in the future, my ambition would be to carry out the work related to improving the (safety and quality of the) food environment.

In my work at Holland & Barrett Benelux I aimed to inform customers as completely, and honestly, as possible about the products being sold. In previous jobs, I gained skills in customer service and customer hospitality, which I could use in this job as well. I completed the advanced training for 'Product Adviser' to be able to give ample advise to customers in a number of topics in the store. In my advise, I solely based myself on Evidence Based Practice (EBP), information with scientific grounds from my studies of Nutrition and Dietetics and scientific consensus. If and when all this information was not ample, or a case was too complex, I recommended each and every customer to seek out professional help from their personal physician. On top of that, I recommended visiting the next most adequate health care professional, such as a dietitian.

I was an all-round employee at Albert Heijn for 9,5 years, during which I not only helped co-workers and supervisors but all customers. I used customer hospitality, patience and overall interest in people to make sure every customer got their needs met and left the store with a positive feeling. Besides my work as an all-round employee, I spent years working on the Employee Engagement Surveys and Customer Satisfaction Research, during which it was my job to stimulate participation by actively seeking out both staff and customers to fill in our surveys. During this time, our store reached higher return scores than ever before achieved in the history of this location.

In my work for the Regional Platform for the South-West of the Netherlands, I committed myself to conducting research among (assistant) managers of two Albert Heijn retail regions (within them around 40 stores in the larger area of ​​The Hague) with regard to customer satisfaction surveys. Whilst I took part in this platform, I conducted research amongst these (assistent) managers, which led to five recommendations to the regional manager about how Albert Heijn could improve in conducting customer satisfaction surveys, based on statements from 160 (assistant) managers for the region he controlled. I have used the experiences from the work for the Regional Platform for the South-West of the Netherlands in my work for the Degree Programme Advisory Committee of my study Nutrition and Dietetics and the 'Class Representatives' project for the same study program.

- Guiding a group of students while working on their tasks- Guiding students individually while working on their tasks- Coaching students to both plan and execute their tasks