Nutrition Consultant

Nutrition Specialist for Recipe Validation and Content Development

Under the Danmarks Indsamling project, Oxfam is seeking a Nutrition Specialist to technically review, and validate, recipes prepared during the cooking classes activity, and from the traditional recipes shared by some of the participants. The specialist will ensure all recipes meet nutritional standards, are cost effective, culturally appropriate, and include precise measurements, step by step preparation instructions, and key nutritional information.

Interested candidates are invited to submit the following documents:

1. Financial Proposal:
   A quotation detailing consultancy fees, including the proposed number of working days and daily rate.
2. Technical Profile:
   • Updated CV highlighting relevant qualifications and experience.
   • Samples of previous work related to nutrition, recipe development, healthy meal planning, or community nutrition materials.
3. Technical Proposal / Methodology:
   A brief description (1–2 pages) outlining the applicant’s proposed approach for:
   • Reviewing and validating recipes
   • Establishing measurements and preparation steps
   • Adding nutritional facts and key messages
   • Producing clear bilingual content tailored to community audiences
4. Availability:
   Confirmation of availability to complete the assignment within the specified timeline.

1. BACKGROUND AND CONTEXT

The project “Access to Food and Peaceful Coexistence for Food-Insecure Syrian, Lebanese, and Migrant Families in Lebanon” is financed by Danmarks Indsamling, in partnership with the Karagheusian Association in Burj Hammoud. The overall objective of the project is to improve access to adequate, safe, and nutritious food for the most vulnerable Syrian, Lebanese, and migrant families with children under five years of age, while contributing to peaceful coexistence between communities in Burj Hammoud. This impact will be achieved over a 14-month period (January 2025 – February 2026) through an integrated approach that combines food assistance, nutrition awareness, medical support, women’s economic empowerment, and community engagement. The overall objective will be reached through the attainment of five key results:

(R1) 200 vulnerable families: 50% Syrian refugees, 40% Lebanese, and 10% migrant; receive Cash for Food (CfF) assistance for six months to improve their food security;
(R2) women-headed households, single mothers, pregnant women, and women with young children increase their knowledge of nutrition, malnutrition prevention, and healthy cooking through awareness sessions and cooking classes delivered by K-PHC.

 (R3) women and children under five receive health check-ups, screenings, and medical tests to identify and address nutrition or other health related conditions.

 (R4) up to five women led businesses receive coaching, training, and start-up capital through Group Cash Transfers (GCT) to enhance income opportunities and strengthen resilience.

 (R5) the project develops and publishes a community recipe booklet featuring affordable, nutritious dishes that reflect the cultural diversity of Burj Hammoud, promoted through a public visibility event.

 

2. SPECIFICATION OF GOODS OR SERVICES OR WORK REQUIRED

Within this framework, Oxfam is planning to recruit a consultant with a nutrition background to support the development of the recipe booklet that will be produced under the project. The booklet aims to highlight multicultural, affordable, and healthy meals reflecting the diversity of communities living in Burj Hammoud. The purpose of this consultancy is to validate and develop the content of the recipes prepared, select additional recipes based on participants’ contributions, and transform all selected recipes into final booklet ready content. This includes establishing accurate measurements, adding guiding preparation notes, and integrating key nutritional facts to ensure each recipe is healthy, clear, and accessible for families.

Oxfam is seeking a consultant with strong experience in nutrition, preferably in community nutrition, maternal and child nutrition, or public health nutrition, with demonstrated experience in developing or reviewing healthy recipes, nutrition guidelines, or educational materials.

The consultant is expected to:

1. Validate and refine the recipes prepared by participants, ensuring their nutritional adequacy, clarity, and practicality.
2. Review participants’ submitted recipes and select additional suitable recipes, prioritizing affordability, cultural relevance, and nutritional value.
3. Develop final content for each recipe, including accurate or practical measurements, step by step guiding notes, and easy to understand preparation instructions. Consider all food groups, prioritizing healthier substitutions such as plant-based proteins, whole grains, and moderate amounts of unprocessed animal fats.
4. Add nutritional facts and key messages for each recipe, explaining nutrient benefits, healthy cooking habits, and tips for improving dietary diversity and food safety.
5. Provide recommendations to enhance the nutritional value or clarity of recipes, when necessary, while maintaining low cost and cultural relevance.
6. Submit the fully validated and finalized recipe package, including measurements, preparation notes, nutritional facts, and key messages in a consolidated format suitable for booklet design.
7. Ensure all recipe content is presented in both English and Arabic, maintaining clear, consistent, simple, and inclusive language in each version.

 

3. EXPECTED DELIVERABLES

The consultant is expected to produce the following deliverables within the agreed timeline:

1. Recipe Validation Report (initial assessment):
   A brief summary outlining the consultant’s review of all submitted and prepared recipes, highlighting gaps, required adjustments, and recommendations for inclusion.
2. Validated and Refined Recipe Package (English and Arabic):
   • Final list of selected recipes (validated + newly added)
   • Accurate measurements and standardized ingredient lists
   • Step-by-step preparation instructions
   • Practical preparation tips and notes
   • Nutritional facts and key nutritional messages for each recipe
   • Food safety and dietary diversity tips where relevant
3. Nutritional Key Messages Sheet:
   A compiled list of cross-cutting nutritional messages to be integrated across the booklet (e.g., reducing salt, healthy fats, child nutrition tips, safe storage practices).
4. Affordability Review:
   A short note confirming that the selected recipes meet affordability and cultural relevance criteria, including any recommended adjustments to reduce cost while maintaining nutritional value.
5. Final Consolidated Recipe Booklet Content (ready for design):
   A complete, structured, and formatted document containing all validated recipes, instructions, and nutritional messages in both English and Arabic, submitted in an editable format suitable for graphic design.
6. Draft 1 of the Full Recipe Content Package:

Submission of the first complete draft of all validated recipes, preparation notes, and nutritional information in both English and Arabic, structured and compiled for Oxfam’s review prior to finalization.

7. Final Submission Package:
   A comprehensive folder including all final recipe files, nutritional notes, editable text versions, and any supporting documentation required for design and publication

 

 

4.EXPERIENCE OR PROFILE REQUIREMENTS

The Nutrition Specialist should have:

• A degree in Nutrition, Dietetics, Public Health Nutrition, or a related field.
• Minimum 1-2 years’ Experience in community nutrition, maternal and child nutrition, or food education.
• Proven experience in validating, developing, or reviewing recipes, nutrition guides, or similar educational materials.
• Familiarity with multicultural food traditions and ability to adapt content to culturally diverse communities.
• Experience in preparing educational content, presentations, or training materials for community audiences.
• Strong writing skills and ability to produce clear, simple, and inclusive content in both English and Arabic.
• Ability to provide practical nutritional guidance, including tips on healthy eating, dietary diversity, and food safety.

 

5.APPLICATION PROCESS

Submission instructions

Quotations and applications must reach Oxfam no later than Thursday, December 18, 2025 by midnight.

Responses must be submitted in English or Arabic: lebanonprocurement@oxfam.org.uk

The subject of the mail should be: [Nutrition Specialist for Recipe Validation and Content Development]

Conditions for participating in the procurement process are detailed in the Terms & Conditions of Bidding

6.OTHER CONDITIONS

Conditions for participating in the procurement process are detailed in the Terms & Conditions of Bidding

7.CODE OF CONDUCT

Oxfam is committed to integrity in its operations and supply chains and ensuring high ethical standards. Complying with all laws and regulations and ensuring fair competition are fundamental to this commitment. We actively promote these principles and standards and expect all Oxfam suppliers to demonstrate commitment towards them.

All consultants/applicant are required to agree and adhere to the Oxfam Supplier Code of Conduct, whereas individuals (including consultants) must sign the Oxfam Non Staff Code of Conduct[1]. These Codes of Conduct set out the specific standards and principles in the areas of human and labour rights, environmental impact and anti-corruption that suppliers must follow.

 

[1] Non-Staff Code of Conduct applies for any self-employed individuals or contracted employees of suppliers who are working on Oxfam sites, or who have access to Oxfam materials, or who may represent Oxfam in any manner but are not part of Oxfam’s legal entity)