Noura is a licensed Registered Dietitian in Ontario and has been practicing since 2018. She has experience in clinical dietetics where she provides credible, evidence-based nutrition information that is tailored to each client’s specific needs. Noura is currently employed at Windsor Regional Hospital where she provides nutrition care for different types of conditions, including cancer, weight gain, weight loss, cardiovascular disease, type 2 diabetes education (including gestational diabetes), and gastrointestinal diseases, to name a few.
She has also worked as an independent contractor for Long-Term Care, as a Registered Dietitian for the Windsor-Essex County Health Unit, and as Dietitian Project Specialist where she helped to oversee the food service management of acute care facilities across Canada.
With professional experience in clinical nutrition, public health nutrition and food service nutrition, she comes equipped with a well-rounded background to help her client’s understand how best to make lifestyle changes in a way that they can understand and implement for long term success.
- Aramark Dietetic Internship
- Master of Science in Aging and Health – Queen’s University
- Bachelor of Science in Nutrition and Dietetics – University of Guelph
- Member of the College of Dietitians of Ontario
- Member of Dietitians of Canada
- Diabetes Management
- Gastrointestinal Disease Ulcerative Colitis, Crohn’s Disease, Heartburn/Reflux, etc)
- Cardiovascular Disease (High blood pressure, High cholesterol, etc)
- Weight and health management to support chronic inflammation
- Weight gain strategies
- Chronic Inflammation
- Chronic Pain and Injury Rehabilitation
Optimizing dietary intake effects chronic pain:
- Dietary intake can enhance the function of the nervous, immune, and endocrine systems, directly impacting pain experiences.
- Losing or maintaining weight reduces the load on joints and reduces meta-inflammation.
- Dietary intake and weight status impacts on the risk and/or severity of other chronic diseases (e.g., cardiovascular disease, diabetes, and poor mental health, including anxiety and depression), often occurring concurrently with chronic pain.
Sub-optimal dietary intake can be the result of a number of factors which need to be addressed:
- Limited/reduced mobility and functional strength can affect a person’s ability to shop, cook and prepare meals.
- Mental health co-morbidities and feelings of isolation (common in chronic pain) can lead to intakes of low dietary quality with increased comfort eating and/or lack of meaning around mealtimes.
- Lack of sleep leading to irregular eating habits.
Injury recovery can be influenced by nutrition interventions.
- During the “Proliferation Phase” of an acute injury, nutrition can play a role in supporting blood flow, nutrients required to support normal and faster regeneration of tissue and can also be used to help control chronic levels of inflammation and continue the process of removing unwanted debris around the site of injury.
- The “Remodeling Phase” of an injury can take last from a few weeks to years. Many tissues have quite poor blood supply thus an injury can take some time to heal and fully recover. Optimising your nutrition means you can supply the body with the correct nutrients that are going to support recovery and utilise nutrients and compounds that can enhance the recovery process. Different tissues may require slightly different nutrient demands, thus targeted nutrition may help support specific injury rehabilitation.
- Nutrition has been proven to have a positive impact on surgical outcomes by aiding in tissue regeneration, reducing inflammation, reducing muscle atrophy, and decrease recovery time.