Meet Joelle, a Registered Clinical Dietitian and Food Service Consultant, here to answer all your questions about nutrition, fitness and food safety, helping you lead a healthy balanced lifestyle and keeping you updated with the latest nutrition tips! In the past 9 years of private practice, I consulted a wide range of clients, but tend to specialize in the area of weight management and sports performance nutrition for athletes. My role is to provide holistic care to patients by assessing them individually based on dietary needs or restrictions, and recommend a meal plan to them and to their family members/caregivers. I also assist them in making healthier adjustments in their eating habits. I offer useful food guidance for customers and patients by interpreting scientific studies
My clients’ goals and concerns are on top of my priorities, that's why I tailor my message to specific audience despite their different needs and varied abilities to understand information. I strongly believe that to benefit from exercise to the full potential, you need to be well-fuelled. Personalized nutrition is how you maximize your general health and sports performance. I was fortunate enough to be involved with the Beirut Marathon Association for 3 consecutive years. As a dietitian in their radio show at rotana delta station, I was giving people and athletes, on a weekly basis, tips and recommendations about all sports-nutrition related issues. In my work with the Lebanese army in the military hospital since 2008, i was giving personalized diet plans and one-on one counseling for officers, soldiers and their families. Through evidence based recommendations, i have helped thousands to live healthier. I participated in the Third Arab Military Seminar of Sports Medicine (25-30 January 2010), as a lecturer. I was also a member of the organizational team in the Francophone Games that was held in Beirut in 2009. As a Human Resource Manager, hygiene & quality control in the Food & Beverage department, I was responsible of recruiting 120 employees to produce 4000 meals/day to people from different nationalities, satisfying many different tastes.
