Part of the government's interdisciplinary team, intern with the mission to protect and restore the fundamental rights of children and elderly people in vulnerable conditions. - Assisted and guided the family group in exercising and restoring their food and health rights. - Took action to restore the rights to food and health in cases of child abuse or neglect and reported the crime, improving their quality of life. - Developed the protocol for the care of new-borns, early childhood and adolescents in the event of abuse or neglect in food issues, in order to have a standardised procedure. - Prepared and conducted a seminar on the theme "Sequelae of Child Abuse in Nutritional Status", for the multidisciplinary team.

Intern responsible for covering the burn center, pediatric nephrology ward, pediatric emergency room, special care unit and general infant ward. - Performed nutritional assessment, proposing the best nutritional intervention. - Planned oral, enteral, and parenteral nutrition for patients, improving their nutritional status. - Managed daily infant formula orders, adjusting quantities and types based on patient needs. - Provided educational programs and resources for medical staff on nutritional dietary management and breast-feeding. - Participated in meetings, workshops, and seminars in order to stay current on the latest trends in nutritional therapies.

Intern member of the quality team of an important corporate and transported food service company in the city, offering quality, nutritious and delicious food to large corporations and important clients. - Inspected the quality of 77 food services managed by the company, rating the personnel management process, customer requirements and policies, and production process control. - Identified the degree of compliance with current regulations and provided recommendations regarding the most relevant findings for compliance, minimizing the risk of sanitary sanctions by the competent control authorities. - Conducted training for the new operative personnel of the company, and the food handlers in each of the food services, on GMP and on the deviations found, to improve the manufacturing practices of the food handlers.

Positioned in the Food and Nutrition for Collectivities Research Group, performing both administrative and research tasks, working hand in hand with Research Centers, Stakeholders, Professors, and other Students to take forward research projects. - Sought funding for projects, managing to obtain funds from different sources for the Research group, allowing to continue doing quality research. - Designed data collection instruments that matched the population groups investigated, as well as facilitating the analysis of the information. - Collected qualitative and quantitative data through observations, interviews, and questionnaires. - Organized and analyzed data with Microsoft Office and SPSS. - Performed literature reviews and synthesis of scientific content.

As a volunteer I provided support and assistance with the care, education and training of residents with special needs, with a special focus on food and nutrition, as well as designing and implementing a project aimed at assessing the nutritional status, eating habits and food intake of the residents. - Assessed nutritional and dietary needs, considering anthropometric, biochemical, clinical and dietary information of the students, in order to have a comprehensive view of their condition. - Advised the staff on nutrition and food to create healthy lifestyle habits in the residents, considering the management of specific diseases, such as autistic spectrum disorder, Williams syndrome, chronic diverticular disease, etc. - Supported and taught students to prepare simple and healthy meals, encouraging them to develop their potential and confidence, and preparing them in their independent living skills.

Dedicated to outpatient online consultation, mainly in charge of the nutritional treatment of pathologies such as diabetes, malnutrition, renal failure, irritable bowel syndrome, as well as adapting the diet of each person to any physiological situation, such as pregnancy, breastfeeding, sport, etc., always seeking the prevention of NCDs. - Determine the nutritional risk based on the diagnosis of the nutritional status of individuals with different pathologies, considering clinical, biochemical, anthropometric and food consumption parameters and indicators. - Design nutritional treatment according to the clinical and nutritional status, applying scientific, ethical and humanistic criteria, guaranteeing adherence to the dietary and therapeutic plan. - Monitor, evaluate and adjust the established dietary plan, ensuring compliance with the proposed therapeutic objectives and carry out nutritional counselling for patients.