Caliandra Dal Bello

• Diagnose and monitor students’ nutritional conditions.
• Identify students who have different nutritional needs and prepare specific menus for them.
• Carry out planning, preparation and evaluation of school feeding menus, in addition to monitoring the results.
• Ensure that menus correspond to the nutritional needs of each age group and health status in the region.
• Respect eating habits of each Brazilian region.
• Give preference to the use of local, organic and/or agroecological products, acquired from agriculture and rural family producers.
• Carry out inspection, planning and guidance for the purchase, production and distribution of food and meals, following Food Safety codes for food quality.
• Guide the cleaning and disinfection activities of environments, equipment and utensils related to school meals;
• Apply acceptability tests for new foods.
• Create the Good Practices Manual
• Create technical sheets for each dish on the menu.
• Propose and execute actions for food and nutritional education for the entire school community, together with pedagogical coordination.

• Guided in food selection, preparation or menu planning.
• Provided education on healthy eating habits, food selection and preparation.
• Created educational materials for clients on topics such as diet, exercise and food safety.
• Created and implemented menus and recipes cost.
• Budget management on new prospects and existing clients.
• Company quality control: Inspection and hygiene, supervising interstate teams.
• Staff training and management, SOP (standardized operating procedures).
• Implemented the Good practice Manual and methods for food quality control.
• Created and implemented menus and recipe cost.
• Worked as the nutritionist managers.
• Worked on the quality control department.
• Worked on the PCP department.

• Educated healthcare professionals on topics related to nutrition science and best practices in dietetics.
• Planned and implemented individualized nutrition care plans for clients.
• Provided guidance on healthy eating habits, lifestyle modifications and dietary changes.
• Counseled patients on food selection, preparation and consumption to meet their health goals.
• Developed educational materials to educate the public about nutrition principles and guidelines.
• Monitored patient progress through regular follow-up visits, lab tests and other assessments.
• Created meal plans based on individual needs such as age, gender, medical condition or religious beliefs.
• Provided advice on special diets such as low sodium diets or vegan diets.
• Recommended supplements or vitamin and mineral therapy when appropriate.
• Reviewed relevant literature regarding the effects of various foods on specific diseases or conditions.
• Evaluated unique nutrient and energy requirements for each patient based on BMI, lifestyle and individual medical issues.
• Educated patients, families and medical practitioners on nutrition.
• Worked with food service personnel to update patient meal programs and public cafeteria menus.
• Calculated nutritional requirements to assess adequacy of diet and nutrition support.
• Developed diets to meet nutritional requirements for people with special conditions.
• Counseled pregnant women on nutritional requirements and suggestions for healthy diets.

• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Cleaned and organized kitchen stations to promote team efficiency.
• Provided friendly, courteous service to create memorable moments for guests.
• Delivered catered food and supplies to facility for on-time set-up.
• Inspected catering equipment and utensils regularly to manage wear and tear.
• Lifted and carried heavy materials.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Loaded dishes, glasses and tableware into dishwashing machines.
• Stocked and rotated food items according to expiration dates.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Monitored food temperature, discarding items not stored correctly.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Followed food safety practices and sanitation guidelines.
• Cleaned and maintained work areas, equipment and utensils.
• Prepared sandwiches, salads, pies and other specialty items according to customer specifications.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.