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 p
erformance 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.
