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Porter - Weight Management - London, UK

Karline Porter

London, UK


Weight Management


Menu analysis
Food labelling design
Article writer on Nutriton topic

Work History

Nutritionist - Internship


September 2012 - May 2013

As a nutritionist trainee at WCRF-UK I improved my skills as a nutritionist. My role involved tasks such as:

Analysing children's recipes (about 100) using DietPlan6 software on the Great Grub Club website and putting together a summary that suggests nutritional guidelines for children's future recipe development
Researching downloadable 5 a day diary, making recommendations and putting together a design brief for the WCRF-UK downloadable 5 a day diary.
Making suggestions and developing a weight diary for health professionals and making recommendations that incorporates WCRF's key message around weight.
Writing two articles for parents' magazine about healthy eating, one on salt intake and another on healthy sandwich fillings.
Researching and suggesting recipe ideas for Newsletter (making and testing the recipe).

Nutritionist- Observing
Charing Cross Hospital

As a nutritionist I also was curious to observe a dietician in one-to-one consultation with patients. I arranged to observe a dietician who has a Phd in Psychology specialised in how our brain works toward control of food intake at Charing Cross hospital twice. The obese patients were taking part in a 3 year study. They have monthly counselling consultations which I was able to observe for a day twice. This experience was very important for my career development because it was my first contact with patients and I could hear their feedback and concerns about weight.

Other work experience:

Hospitality Manager Experience

Supervisor &General Assistant

Garden Cafe Restaurant Bar


Took initiative to raise the standard and awareness of hygiene at West End café. Personally introduced new improved training methods for staff.

Laboratory experience
2004 - 2006 Footwear industry - Quality Control - Brazil

As a technical chemist I worked in a quality control laboratory for shoes. Worked under pressure to deliver quality and investigate any abnormality. Working in a production environment gave me the experience of teamwork and responsibility. Also was responsible for the liquid wastage of the factory, by doing pH test weekly and reporting on findings.

catering worker

Cricket Ground, Lords - Hospitality

at this prestigious venue, I learned how to work under pressure to deliver excellent service on time every time to demanding customers. Hospitality allowed me to learn about health and safety and people's behaviour and preferences for food. I also observed the nutrition of top level sportsmen.

Qualifications & Certifications

school food guide for parents

Nutrition St Mary's University

Technical College of Chemistry

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