- food quality testing- analyzing food preparation processes for nutritional loss- selection of ingredients in specialized diets- creating proper menus for the sick, debilitated, healthy- implementing and coordinating nutrition programs- detection, treatment and prevention of malnutrition- keeping records of nutritional treatment- keeping accounting documentation for the supply, production and distribution of dishes- close cooperation with a number of hospitals… Show more - food quality testing- analyzing food preparation processes for nutritional loss- selection of ingredients in specialized diets- creating proper menus for the sick, debilitated, healthy- implementing and coordinating nutrition programs- detection, treatment and prevention of malnutrition- keeping records of nutritional treatment- keeping accounting documentation for the supply, production and distribution of dishes- close cooperation with a number of hospitals in the region- managing a team of nutritionists Show less

- customer nutrition education- creating menus and recommendations based on the client's state of health and preferences- organizing and conducting workshops promoting a healthy lifestyle- individual work with the client on eating habits- running nutrition workshops- lecturing on healthy nutrition- working with a patient on establishing/improving healthy habits- creating menus for many disease entities, for healthy people wanting to live healthy and for people… Show more - customer nutrition education- creating menus and recommendations based on the client's state of health and preferences- organizing and conducting workshops promoting a healthy lifestyle- individual work with the client on eating habits- running nutrition workshops- lecturing on healthy nutrition- working with a patient on establishing/improving healthy habits- creating menus for many disease entities, for healthy people wanting to live healthy and for people practicing various types of sports Show less

- coordinate the nutritional treatment of 350 patients in close cooperation with medical staff- organization and supervision of meals during hospitalization - menu design taking into account the nutritional and caloric value- counselling and instruction on nutrition in specific diseases- cooperation with doctors and nurses in the field of nutrition including dietary treatment