Introduction
Dietetics is the science and art of feeding individuals based on principles of nutrition.
The Dietetics Department focuses on improving health through personalized nutrition guidance and diet management. Dietitians, as healthcare professionals, are specifically trained to assess, implement, and guide dietary changes for individuals or populations, addressing various health conditions and lifestyle needs. Our goal is to improve overall health and support sustainable, healthy habits.
The Dietetics Department focuses on:
- Assessing patient needs and determining their nutritional requirements.
- Planning individualized diets.
- Providing diet counselling.
- Offering nutrition education to promote healthy living.
- Planning, developing, controlling, and evaluating food service systems.
- Creating menu patterns and assessing client preferences and acceptance.
- Practicing dietetics based on scientific principles and the latest evidence-based information.
Common Conditions
- Nutritional management of infections and fevers
- Weight management
- Diabetes mellitus
- Gastrointestinal diseases
- Dietary management for liver and pancreatic diseases
- Kidney diseases
1. Medical Nutrition Therapy (MNT)
Medical Nutrition Therapy (MNT) is the assessment of a client’s nutritional status followed by personalized nutrition therapy. This ranges from diet modification to specialized nutrition support, such as enteral or parenteral nutrition, with ongoing monitoring to evaluate the patient’s progress.
MNT begins with the assessment of a patient’s nutritional status in cases of conditions, illnesses, or injuries that put them at nutritional risk.
This involves reviewing and analyzing:
- Medical and diet history
- Laboratory values
- Anthropometric measurements
Based on this assessment, a tailored nutrition care plan is developed to manage the condition or treat the illness or injury. MNT also includes implementing the care plan, monitoring progress, and evaluating the achievement of desired clinical outcomes
Enteral Nutrition (EN) refers to the provision of nutrition through the gastrointestinal (GI) tract. This can involve oral ingestion of food or the use of feeding tubes to deliver nutrition directly into the GI tract.
EN can be administered through several routes:
- Transoral: Oral ingestion of food or liquid feeds
- Transnasal: Feeding tubes inserted through the nose (e.g., nasogastric feeding)
- Percutaneous routes: Feeding tubes placed directly into the stomach (gastrostomy) or small intestine (jejunostomy or percutaneous endoscopic jejunostomy, PEJ).Because of its method of delivery, EN is often referred to as “tube feeding.”
Benefits of Enteral Nutrition:
- Provides nutrition when oral intake is inadequate or impossible
- Allows accurate monitoring of nutritional intake
- Preserves gut integrity and motility
- Attenuates the stress response
- Is relatively easy to access and administer
- Preoperative Nutrition care
It can be provided only to prospective candidates of elective surgery and is not feasible for emergency cases.
Energy: The energy requirements of the patient should be based upon his present body weight which should be followed by a comparative assessment with his present body weight (if data is available) or his ideal weight.
Carbohydrates: Carbohydrates are needed to build up glycogen stores and spare the proteins for tissue synthesis.
Proteins and
Enteral Nutrition (EN) refers to the provision of nutrition through the gastrointestinal (GI) tract. This can involve oral ingestion of food or the use of feeding tubes to deliver nutrition directly into the GI tract.
EN can be administered through several routes:
- Transoral: Oral ingestion of food or liquid feeds
- Transnasal: Feeding tubes inserted through the nose (e.g., nasogastric feeding)
- Percutaneous routes: Feeding tubes placed directly into the stomach (gastrostomy) or small intestine (jejunostomy or percutaneous endoscopic jejunostomy, PEJ).Because of its method of delivery, EN is often referred to as “tube feeding.”
Benefits of Enteral Nutrition:
- Provides nutrition when oral intake is inadequate or impossible
- Allows accurate monitoring of nutritional intake
- Preserves gut integrity and motility
- Attenuates the stress response
- Is relatively easy to access and administer
- Preoperative Nutrition care
It can be provided only to prospective candidates of elective surgery and is not feasible for emergency cases.
Energy: The energy requirements of the patient should be based upon his present body weight which should be followed by a comparative assessment with his present body weight (if data is available) or his ideal weight.
Carbohydrates: Carbohydrates are needed to build up glycogen stores and spare the proteins for tissue synthesis.
Proteins and
Vitamins and minerals: Normal tissue stores of vitamins are required for the metabolism of carbohydrates and protein.
Postoperative nutritional care
The therapeutic goal for post-operative patient is rapid recovery to normal function and wellbeing, minimum complication and early discharge. Nutrition plays an important role in minimizing the development of catabolism and returning the patient from the catabolic state to one of anabolism.
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