Consultas de Nutrição, Atendimento ao Cliente

Team management; Execution of formulations in accordance with existing forms and procedures; responsible for the correct execution of all the technical stages of production in the sector; Ensuring traceability; checking and controlling CCPs; disseminating and/or enforcing food safety standards and all the rules of the management system; organising daily work; coordinating the execution of orders; managing and controlling stocks; responsible for the procurement of raw materials; carrying out the separation and forwarding of waste generated in accordance with MABP rules;

Working with the main futsal team, and supporting the youth and basketball teams. Main responsibilities: - Carrying out body composition assessments; - Providing reports to the coaching staff on body composition levels; - Providing evidence-based data and practical strategies to athletes and advising them on how diet can optimise performance, improve recovery and achieve optimal body composition; - Carrying out individual consultations with players in order to maximise their adaptations to training, availability and overall performance; - Developing didactic and innovative materials for players and coaching staff; - Preparing pre-, intra- and post-match nutrition;

Founded on 06-09-94, Grupo Desportivo Macedense (GDM) is a club based in Macedo de Cavaleiros, belonging to the region of Trás-os-Montes, namely the district of Bragança.This club focuses its activity in the sports area, namely Futsal and already has some experience in this area.In the current season (2020/2021) it disputes the National Championship of the 2nd Division - Serie A.The Geração Futsal Project has around 100 young people of all age groups practicing the sport.

The University of Aveiro (UA) is a public foundation governed by private law whose mission is the intervention and development of undergraduate and postgraduate training, research and cooperation with society.

Nutritional care for patients from different clinical areas, through nutritional assessment and adequacy of food to individual nutritional needs, in the context of external or internal consultation. -Management - planning, organization, monitoring and evaluation of hospital catering; - Conception of codes of good practices and application of food safety methodologies based on HACCP principles; - Implementation and application of procedures and standards within the scope of food quality and management, in the different stages of acquisition, storage and preparation of foodstuffs and the preparation and distribution of meals; - Management of quality processes, food safety, social responsibility, environmental sustainability, health and safety at work, within the scope of the responsibilities defined by the organization; - Design and validation of menu plans, ensuring the food and nutritional adequacy of the meals served and the promotion of healthy eating habits, including for specific groups of the population; - Perform quality control of processed, produced, imported or packaged foods;

Nutritional assistance to patients in an intensive care unit, through nutritional assessment and adequacy of food to individual nutritional needs, in the context of internal consultation. - Nutritional assessment through Nutritional Risk Screening 2002 (NRS 2002) to identify patients at risk of malnutrition.

Nutritional assistance to patients in an intensive care unit, through nutritional assessment and adequacy of food to individual nutritional needs, in the context of internal consultation. - Nutritional assessment through Nutritional Risk Screening 2002 (NRS 2002) to identify patients at risk of malnutrition.

Management - planning, organization, monitoring and evaluation of hospital catering; - Conception of codes of good practices and application of food safety methodologies based on HACCP principles; - Implementation and application of procedures and standards within the scope of food quality and management, in the different stages of acquisition, storage and preparation of foodstuffs and the preparation and distribution of meals; - Management of quality processes, food safety, social responsibility, environmental sustainability, health and safety at work, within the scope of the responsibilities defined by the organization; - Design and validation of menu plans, ensuring the food and nutritional adequacy of the meals served and the promotion of healthy eating habits, including for specific groups of the population; - Perform quality control of processed, produced, imported or packaged foods; - Nutritional care for patients from different clinical areas, through nutritional assessment and adequacy of food to individual nutritional needs, in the context of external or internal consultation.

Supervision of activities in aquatic facilities. Explain and enforce rules, regulations and policies to ensure customer safety. Monitoring of designated areas to recognize danger signs. Alert swimmers about unsafe situations. Provision of first-aid assistance.

Long-term training and preparation in Triathlon with a view to improving sports performance.