Global Diabetic Foot Course
The Evolving Concept in Diabetic Foot
12-15 November 2023
Intercity Hotel Muscat, Oman


committee Global Diabetic Foot Course Speaker


Shabib Said Al-Kalbani


MSc Clinical Nutrition – University of Roehampton, London, United Kingdom, September 2013
BSc. Human Nutrition and Dietetics- Sultan Qaboos University, Sultanate of Oman, June 2006

Completion of Degree Notification – Bsc Human Nutrition and Dietetics (in Arabic and English)
MSc Clinical Nutrition (University of Roehampton, London, UK)
University Transcript (Accumulative GPA = 3.22)
Cambridge University Key English Test (KET) 1996 – pass with merit
Cambridge University Preliminary English Test (PET) 1997 – pass
European Council of International Schools (ECIS) Award for International Understanding
American Cultural Exchange (ACE) certificate of attendance in participation in the SQU summer visit to USA (Seattle, Washington)
Advanced Subsidiary (AS) in Mathematics (Grade C) – Awarded by Edexcel International
ISO: 22000:2005 Auditor Conversion Training Course in Food Safety Management – Certified by IRCA 19-21st of June 2006
BDA 2008 annual conference and exhibition certificate of attendance
Enteral Nutrition Symposium 2008 certificate of Attendance
Different certificates of attending and participating in several university activities.
ESPEN 2016 Congress, Copenhagen, Denmark
IELTS : 7.5 (2012)
Toefl IBT : 99 (2009)
Food Safety Supervision Level 3, CIEH, January 2017
Joslin Diabetes Intensive Nutrition Training program March 2014

Is currently working as the National Coordinator of Hospital Dietetics and Catering Section of Government operated Regional and Wilayat hospitals, under the Ministry of Health, Oman, with the following terms of Reference:

  • Supervise the dietetics and catering services provided in tertiary and secondary healthcare institutions operated under the ministry of health
  • Conduct an annual audit for dietetics and catering sections of the aforementioned hospitals, addressing the challenges faced with providing the services to the beneficiaries and each hospital’s administration.
  • Updating the dieticians/nutritionists working under the aforementioned hospitals with regular continuous medical educational (CME) programs that address their clinical and catering practice (this involves organizing, communicating with the concerned bodies, accrediting the programs, organizing the venue, organizing the seating, establishing the timetable, communicating with the speakers, lecturers, etc, moderating entire schedules, allocating presentation times etc.)
  • Communicating with the heads of dietetics and catering services of the aforementioned hospitals nationwide via social media.
  • Updating the dieticians with the latest trends in dietetics with the latest research and studies related to this specialization.
  • Is involved in reviewing the policies, procedures, and contracts under this field .
  • Establish procedures, policies and guidelines related to the dietary management of common diseases and disorders in secondary and tertiary healthcare.