Jakarta, Indonesia
Shela is a Graduate in Nutrition Science, who is always expanding her experience and knowledge. Shela is knowledgeable with interests in Health Nutrition and Food Safety, such as Nutritional Analysis and HACCP. He also has experience in conducting observation, analysis, and interventions on nutrition and food problems in hospitals, health centers, and the community.
1. Berkontribusi dalam melalukan penyusunan plan menu 2. Melakukan food tasting menu makanan pada setiap dapur untuk memastikan kelayakan dan kualitas makanan 3. Memastikan pengolahan makanan sesuai dengan standar keamanan pangan 4. Menganalisa kandungan nutrisi untuk memastikan makanan tersebut memenuhi standar gizi yang diinginkan
1. Membuat menu makanan untuk pekerja tambang batu bara 2. Monitoring Angka Kecukupan Gizi (AKG) para pekerja tambang batu bara PT. Madhani Talatah Nusantara (MTN), PT. Ricobana Abadi (RBA), PT. Kaltim Diamond Coal (KDC) melalui gramasi makanan yang didistribusikan 3. Melakukan tes organoleptik menu makanan pada setiap jam makan untuk kelayakan dan food hygine 4. Melakukan pengawasan kepada crew yang bekerja berdasaarkan HACCP dan K3L 5. Menghitung dan menganalisa kandungan gizi makanan yang telah diolah dengan metode gramasi dan nutrisurvey 6. Melakukan konsultasi gizi kepada pekerja tambang PT. Madhani Talatah Nusantara (MTN), PT. Ricobana Abadi (RBA) yang memiliki masalah gizi
1. Observing and analyzing the nutritional status of vulnerable age groups with anthropometric measurements and Recall-24 hours through nutrisurvey, WHO-antro, and SPSS applications to > 50 participants 2. Intervening health problems in vulnerable age groups through counseling, counseling and consultation programs with > 30 participants and successfully increasing community knowledge and skills by 10%
1. Contributing to posyandu activities through observing nutritional status with > 60 participants, as well as conducting counseling and nutrition consultations 2. Input > 50 nutritional status measurement data every day and put it in a detailed report
1. Contribute in providing nutritional counseling to inpatients and success in increasing patient knowledge by 20% 2. Responsible for controlling food safety through the implementation of SOP and GMP Success in modifying food menus with a 90% preference rate