Education:                                         

Master of Science in Clinical Nutrition, September 2011- August 2012:

 The University of Roehampton United Kingdom- London

Overall: Pass with Merit

Bachelor of Science, Exercise, Nutrition and Health, September 2008 - June 2011:

The University of Roehampton United Kingdom- London

Overall: Second Class Honours, Upper Division

 Course Taken:

 MSc: Nutrition in Acute and Chronic Diseases, Principle of Nutrition, Brain, Diet and Addiction, Body Composition Practical, Nutrition Support, Research Method.

BSc: Physiology and Metabolism, Nutrition through the lifespan, Public Health and Health Promotion, Food Science, Applied Sport and Exercise Physiology, Research Method, Clinical Nutrition, Public Health Nutrition, Factors Influencing Food Choice, Exercise & Health.

MSc Dissertation:

[Title of Dissertation] Circadian food intakes following the experimental omission or consumption of breakfast.

[Brief Description of Dissertation Research]

The main aim of this study was to experimentally compare the effects of eating or skipping breakfast on circadian food intake; on the amounts of energy and macronutrients consumed at lunchtime and post-noon times for both normal weight and overweight adults. To achieve this, three specific hypothesis were set out based on the link between energy and macronutrient intake and circadian rhythm. To test this hypothesis, a quantitative experimental design was used to study 37 adults participants. Participants were asked to consume breakfast for one week and to skip breakfast for the other week (even if this was not their normal dietary habit). Results showed that the amounts of the energy and micronutrients consumed later in the day (lunchtime and post-noon time) were higher when breakfast was skipped than when breakfast was consumed. Even though these differences were not significant (different (t-test energy p = 0.089, carbohydrate p = 0.169, protein p = 0.34 and fat intake p = 0.72) the findings suggest that skipping or eating of breakfast influence the circadian rhythm of food intake among adults, irrespective of their body mass index.

BSc Dissertation:

[Title of Dissertation] Healthy Active Lifestyle and Nutritional State in School Children

[Brief Description of Dissertation Research]

The aim of this study was to investigate the relationships and effects of physical activity, sedentary behaviour and energy intake on the body mass index of 11-14-year-old school children in South West London. Sixty-three children (31 boys and 32 girls) were surveyed and were asked to record two weekdays and weekends of physical activity, and complete a food diary questionnaire. Results indicated that mean time spent on physical activities during weekdays (121 ± 49.33 minutes/day), was significantly higher (p < 0.05) than time spent on weekends (47.5 ± 48.48 minutes/day) such that 93.7% of the participants met the daily recommended active times of 60 minutes/day during weekdays.

 

Certificate in Computerised Graphics, June 2004 – June 2006:

Level of Award: grade A

Courses Taken:

Photoshop, Corel Draw, Flash, 3D Max.

Advertising/art direction, illustration and structural graphics. Information design, Interaction design and Fine art/visual arts.

 Diploma in Humanities at Maryam High School, October 1998 – May 2001:

Level of Award: grade B

Psychology, Sociology, Persian Literature, History, Philosophy and Biology.

 

Publication:

Reeves S, Huber J, Halsey L, Horabady- Farahani Y, Ijadi M & Smith T. Experimental manipulation of breakfast in normal and overweight participants is associated with changes to nutrient intakes and energy consumption patterns.  Submitted to Physiology and Behaviour.

 

Experiences and Work Placement:

Health Care Clinic Ownership- Royal Health Centre, October 2014 – up to now working as a Managing Director and Nutrition Advisor

Advice on Nutrition and Diet for general good Health and well being or for special needs such as sport and weight management.

Implement Nutrition services and programs by providing a package in Royal Health Centre such as Specific Diet plan and Supplementations, Precise Measurement tools (Body Analyser), Slimming and Weight Loss Equipment.

 

Chancellor OF Applied Scientific Training Centre of Fajr Misagh Parts Makers, April 2022.

Responsibilities:

Creation policies and framework

Creating supportive learning environment

Seeking and planning for financial support

Representing the institution in educational seminars, conferences.

Holding the manual Strat up for Volunteer students.

 

Training Course for Clinical Nutrition at Imam Khomeini Hospital, September 2023.

·        Work experience placement in clinically ill patients.

Nutritional assessment & evaluation.

Nutritional risk Screening 2002 (NRS2002).

Enteral Nutrition – Energy, Macronutrient, Micronutrient, Water and Electrolyte measurement.

 

Charity Foundation for Special Diseases, November 2013- July 2014.

Work experience placement and team Manager at Clinical Research and Screening Test Department.

Published handbooks about:

1-High Blood Pressure and Diet: Nutrient and Food Recommendations

2-Nutritional Management in Chronic Kidney Disease

www.cffsd.org

Imperial College Healthcare NHS Trust,  December 2012 .

Work experience placement at Gastroenterology and Bariatric Surgery Departments.

Included: colon cancer screening (colonoscopy), GI function and diseases.

Following in a team that includes gastroenterologists, (doctors specialising in gastroenterology), colorectal/ bariatric surgeons, dietitians and specialist nurses.

Sales Associates in Holland and Barrett, Jun 2011- December 2011.

Key Responsibilities:       

•       Selling the product

•       Advisor and nutritional guidance to the customers

Assistance Research project for Leed’s University, April 2010 - June 2010.

Key Responsibilities:       

•       Collecting the data (questionnaire) from the school children’s

•       Observation and data analysis

Volunteer at Action against Hunger communality, September 2009-December 2009.

Key Responsibilities:       

•       Collecting the donation

•       Familiar people with the community activity no comment

 

 

Seminars attended:

4^th – 6^th May 2023:

IFSO-EC in Zurich, Switzerland, 11^th Congress of the International Federation for the Surgery of Obesity and Metabolic Disorders European Chapter

Participated and Presented the Research poster behalf of Bariatric surgeon from Raoul Hospital, Tehran- Iran medical research Centre.  Tittle of poster:  B1 Vitamin Deficiency after Bariatric Surgery, Prevalence, and Symptoms, a systemic Review and Meta-analysis.

21^th – 23^th December 2022:

Contribution of the 5^th International Congress of Bariatric and Metabolic Surgery Tehran-Iran. (congress president Dr. A. Pazouki)

Speech panel subject: Nutritional Management in Obese Adolescence Candidate for Bariatric Surgery

4^th – 7^th September 2016:

2^th International and 14^th   Iranian Nutrition Congress

Attended and participated in the Introductory Weight Management Work shop in Tehran University Of Medical Science (TUMS), Tehran, Iran.

27^th June 2013:

Current and Future Impact of Health Science Research at Roehampton, Health Sciences, University of Roehampton

27^th October 2010:

                    Plant Nutrients & Cancer Prevention Conference at Kings’ College London

26^th – 27^th November 2010:

                   Nutrition in Life Conference and Exhibition, British Nutrition Foundation.

Capabilities and skills:

•           Computing skills: Word processing, Data processing and analysis using Microsoft Excel and SPSS. Also adept in the use of MS Windows (98, 2000, XP), MS office (MS Word, MS Excel, MS PowerPoint).

•       Organising skills

•       Report writing and presentation

•       Poster-design and poster- presentation

•       Leadership skills and team working ability

•       Sport coaching and referee skills

•       Languages spoken: English, Persian

Referees:

1.            Dr. Sue Reeves, Principal Lecturer (Health Sciences)

              Room 1057, Whitelands College
Holybourne Avenue
London 1057
SW15 4JD

Phone: +44 (0) 20 83923228

E-mail: S.Revees@roehampton.ac.uk

2.            Maher Hamzeh, Programme Convener (Sport & Exercise Sciences)

               Room 1062, Whitelands College
Holybourne Avenue
London
SW15 4JD

Phone: +44 (0)20 392 3538

E-mail: M.Hamzeh@roehampton.ac.uk

 

3.           Dr. Foolad Eghbali, Obesity Research- Minimally invasive surgery Centre (General and laparoscopic surgeon)

              Hazrate-E Rasoul General Hospital,

              Mansouri St. Niyayesh St. Satarkhan Ave, Tehran, Iran

My Philosophy and Approach to Healthy Nutrition

At Royal Health Centre, my approach to nutrition is built on balance, sustainability, and a deep understanding of how food impacts overall well-being. I believe that healthy eating should be enjoyable, personalized, and empowering rather than restrictive.

1.Balance, Variety, and Moderation
A sustainable and healthy diet is not about extreme restrictions; it’s about maintaining a balance between different food groups, incorporating variety for optimal nutrition, and practicing moderation rather than deprivation.

2 Focus on Whole, Natural Foods
The human body thrives on real, unprocessed foods. I emphasize the importance of whole foods such as vegetables, fruits, whole grains, lean proteins, and healthy fats to nourish the body and support long-term health.

3. Personalized Nutrition for Individual Needs

There is no “one-size-fits-all” approach to nutrition. Everyone’s body is unique, and dietary needs vary based on age, lifestyle, activity level, and personal goals. I believe in tailoring nutrition plans to fit each person’s individual needs.

4. A Holistic Approach to Health

Good nutrition is just one part of a healthy lifestyle. Sustainable well-being also depends on quality sleep, regular physical activity, stress management, and mental well-being. My approach integrates all these aspects for lasting health.

5. Moving Away from Restrictive Diets

I do not believe in extreme diets or restrictive eating patterns. Instead, I focus on building long-term, sustainable habits that promote a positive relationship with food, free from guilt or anxiety.

6. Education and Empowerment

Knowledge is key to making healthier choices. My goal is to provide science-based, practical nutrition education so people can make informed decisions about their health and well-being.

7. Enjoying Food Without Guilt

Food is not just fuel; it is a source of joy, culture, and connection. I encourage mindful eating—enjoying food without guilt while maintaining a balanced and nourishing diet.

At Royal Health Centre, my mission is to help individuals develop a healthy, sustainable, and enjoyable approach to nutrition. By focusing on balance, education, and overall well-being, I aim to guide my clients toward