Bhavna Mani Reddy

Food Service Dietitian

• Directed daily food service operations for 500+ patients (breakfast, lunch, dinner, 6 feeds for diabetics and /High Protein patineta), ensuring timely delivery and strict adherence to prescribed diets.
• Collaborated with clinical dietitians to ensure patient meals and specialized snacks (diabetic, high protein) met medical guidelines.
• Supervised the precise preparation of nasogastric (NG) tube feeds consistency in accordance with dietitian instructions to ensure nutritional adequacy.
• Supervised and trained 20+ kitchen staff members on meal assembly, portion control, and dietary restrictions.
• Enforced strict food safety, hygiene, and sanitation standards (HACCP) like compulsory to have proper, wear hairnets and gloves through daily inspection of storage, preparation, and serving areas.
• Managed dry ration and meat inventory, updating tally cards tin and bread records; processed local purchase orders from external suppliers to maintain stock levels.
• Conducted regular educational presentations for staff regarding food safety, infection control, and nutritional awareness.

Clinical Dietitian

• High-risk maternity care provided comprehensive nutritional counseling and monitoring for high-risk antenatal patients, following their nutrition care journey from admission through to the Postnatal Ward or Maternity ICU.
• Assessed and managed patients with Non-Communicable Diseases (NCDs), creating tailor-made dietary interventions for Pregnancy-Induced Hypertension (PIH), Diabetes (GDM), Cardiac and Anemia.
• Routinely monitored vital clinical indicators including blood glucose levels, blood pressure, and hemoglobin levels to evaluate the effectiveness of dietary plans.
• Conducted detailed nutritional assessments through 24 hour recall or diet history for surgical patients and private patients (Morrison Maternity Unit) based on health history, medical conditions, and individualized energy requirements.
• Conducted group sessions and live healthy cooking demonstrations for mothers, focusing on nutrition during pregnancy, postpartum recovery, and the critical importance of exclusive breastfeeding for the first six months.
• Led meal audits, plate waste survey and patient satisfaction surveys to identify service gaps, ensuring the Food Service Unit met strict therapeutic requirements and patient preferences.
• Developed localized, easy-to-follow meal plans food and herb list, cooking methods, preparation methods and educational pamphlets for discharged patients, emphasizing affordable and locally available healthy food choices.
• Conducted medical nutrition therapy for high-acuity patients in the Intensive Care Unit (ICU), managing complex nutritional needs for surgical, medical, and mechanically ventilated patients and results showed improvement in there serum FBC, RFTs, LFTs, mineral and HBA1C levels, it felt rewarding.
• Burns & wound healing developed specialized high-protein, high-calorie nutrition interventions for the burns unit to promote tissue repair and manage hypermetabolic responses.
• Provided expert nutritional care for paediatric patients, focusing on growth monitoring, age-appropriate therapeutic diets, and family education. Weight was taken daily with improvised 6 feeds to meet nutritional demand.
• Translated complex nutrition science and the latest clinical research into practical, personalized dietary recommendations for patients with multi-organ failure and chronic illnesses.
• Worked alongside multi-disciplinary medical teams to monitor patient progress and adjust nutrition support (Enteral/Parenteral) based on evolving clinical status.

Clinical and Food Service Dietitian Developed individualized nutrition plans for patients Non-Communicable Diseases (NCDs), food allergies, and complex medical conditions across SOPD, GOPD, MCH, NTC, and SNAP clinics.

• Conducted comprehensive nutritional assessments, calculating specific calorie and nutrient requirements based on patient physiology, diet history, and medical concerns.

• Developed therapeutic menus and food lists, advising patients on nutrient-preserving cooking methods and portion control for around 30 patients daily for breakfast, lunch and dinner.

• Provided specialized counseling for pregnant women regarding prenatal nutrition and the long-term benefits of breastfeeding.

• Kitchen Operations & Budgeting: Managed the Navua Hospital Kitchen budget, preparing cost-effective, nutritious menus while maintaining strict inventory controls and equipment tally cards. Positive results were achieved in all financial audits for kitchen.

• Compliance: Ensured 100% adherence to Occupational Health and Safety (OHS) and Food Safety standards within the food service unit.

• Patient Education: Facilitated group sessions and food demonstrations focusing on complementary feeding and healthy meal preparation.

Public Health Dietitian | Serua Namosi Subdivision |

• Community Outreach: Partnered with zone and community nurses to deliver nutritional care through medical outreaches for around 30000 populated subdivision, shift clinics, and wellness programs.

Authored nutrition education materials and NCD prevention pamphlets for various clinics (MCH, NTC, Wellness) in compliance with national guidelines.

Executed school health programs, auditing school canteens to ensure snacks and meals complied with national Healthy Canteen Guidelines.

• Staff Wellness: Designed and implemented wellness clinic programs specifically for hospital staff to promote healthy lifestyle choices within the workplace.

Junior Dietitian- Private Hospital

Performed comprehensive patient anthropometric assessments and detailed diet history; monitored vital signs to prescribe and adjust therapeutic diets.

• Managed daily operations for both the MIOT Pacific Hospital Kitchen and the in-house Kakala Cafe, ensuring all menus aligned with patient diagnoses and nutritional requirements or customers demand are met with healthy yet profitable for the Cafe.

• Conducted market surveys for the Kakala Cafe to analyze staff preferences, resulting in increased profitability, minimized food wastage, and expanded nutritional options.

• Maintained rigorous hygiene and food safety protocols, including performing fortnightly kitchen swabbing to ensure strict infection control compliance.

• Fostered a culture of continuous improvement and teamwork among kitchen staff to deliver palatable, high-quality therapeutic meals.

• Developed and delivered nutrition education programs for corporate clients to promote health benefits and workplace wellness.