Nutrition Clinic

Nutrition Care Services (Nutrition Care Process)
Nutrition Screening
Nutrition screening form is use to identify the risk of malnutrition. Within 24-48 hours of admission nutrition risk screening form will be filled and scored by dietitian.
Nutrition Assessment
For patients determined to be at nutrition risk, dietitians use standard and innovative assessment and evaluation techniques to customize the nutrition care process for each individual. Dietitians gather information from the following areas to complete the nutrition assessment:
• Anthropometric measurements
• Biochemical data, present and past medical history
• Nutrition-focused physical findings
• Food/nutrition-related history
• Client history
Nutrition Diagnosis
Dietitians use the information obtained after nutrition screening and assessment to identify and label a specific nutrition diagnosis (problem) by using ICD(international classification of diseases). These problems are usually categorized into one or more of three areas: Intake, Clinical, and Behavioral-Environmental.
Nutrition Intervention
Dietitians develop actions plan after setting specific goals. Dietitian work with other health care team and establish nutrition intervention plan. These interventions include: nutrition education, nutrition counseling, coordination of care and provision of specific recommendations regarding food and/or nutrients with nutrition and diet prescription. Dietitians skilled in nutrition support can provide guidance and recommendations for enteral and parenteral feeding.
Nutrition Monitoring and Evaluation
Dietitians monitor and quantify the progress made by patients in follow up. Dietitians monitor outcomes by selecting appropriate indicators and revise the interventions and goals as needed based on patient progress.

Registered Dietitians provide clinical nutrition services including nutrition assessments, nutrition counseling/education, and enteral and parenteral nutrition recommendations of following conditions

• Weight Management:
• Underweight
• Overweight
• Obesity
• Gastric surgeries (bariatric, other major surgeries)
• Intestinal surgeries

• Upper & lower Gastrointestinal Tract Disorders:
• Gastro esophageal reflux disease (GERD)
• Dyspepsia
• Gastric and peptic ulcers
• Pylori MNT
• Dumping syndrome
• Gastroparesis
• Gastrointestinal cancers
• Constipation and diarrhea
• Celiac disease (gluten-sensitive enteropathy)
• Inflammatory bowel disease (IBD)
• Irritable bowel syndrome (IBS)

• Hepatobiliary and Pancreatic Disorders
• Hepatitis
• Alcoholic liver disease
• Non-alcoholic liver disease
• Cholestatic liver diseases
• Portal hypertension
• Ascites
• Hepatic encephalopathy
• End stage liver disease
• Cirrhosis
• Gallbladder problems
• Acute and chronic pancreatitis
• Pancreatic surgeries

• Diabetes and Endocrine
• TYPE I diabetes
• TYPE II diabetes
• GDM
• Thyroid (hypothyroid, hyperthyroid and parathyroid)
• PCOS/PCOD
• Addison’s and Cushing’s syndrome
• Other hormonal imbalances

• Anemias

• Cardiovascular Disease
• Hypertension
• Dyslipidemia
• CABG
• Other cardiac diseases

• Pulmonary Disease
• Asthma
• COPD
• Cystic fibrosis
• Tuberculosis
• Lung Cancer
• Pneumonia
• Respiratory failure (type 1 and type 2)

• Renal Disorders
• Renal stones
• AKI and CKD
• ESRD
• Dialysis
• Kidney transplant (pre-op and post-op)

• Cancers and its symptomatic complications

• Rheumatic Disease
• Osteoarthritis
• Rheumatoid arthritis
• GOUT

• Neurologic/Psychiatric Disorders
• Dysphagia
• Stroke/CVA
• Epilepsy
• Traumas
• Dementia, Parkinson’s disease, Alzheimer’s disease
• Depression and anxiety
• Bipolar disorder
• Schizophrenia

• Food allergies and intolerances
• Celiac disease
• Lactose intolerance
• G6PD deficiency
• GLUT deficiencies

• Eating Disorders
• Anorexia nervosa
• Bulimia nervosa
• Binge eating
• Avoidant restrictive food intake disorder

• Nutrition through all stages of life
• Genetic and metabolic disorders
• Intellectual and development disabilities
• Pediatric Nutrition
• Nutrition in Infancy
• Nutrition in Childhood

• Reproductive Health and Lactation

• Burns and plastic surgeries complications and MNT

• Surgeries (pre-op and post-op MNT)

Purpose:

To provide hygienic, clean, calorically and nutritionally balanced food to patients who are on enteral feeding (NG, NJ, PEG and PEJ).

Need:

The home-made enteral feeds (Blenderized diet) mostly get contaminated during delivery and are not made according to standard recipes. So, having a pantry can make sure to provide quality feed to critically ill and immuno-compromised patients.

According to international society for infectious diseases, foodborne bacteria can multiply rapidly if food is not maintained at an appropriate temperature below 5 C/41 F for refrigeration and above 57 C/135 F for hot holding, and if there are delays between food preparation and distribution. Foods intended to be eaten cold or at room temperature should be consumed, preferably, within 30 min of removal from chilled storage.

Internationally and also in some national institutes in-hospital enteral pantry is running in order to control or minimize the risk of food borne infections and issues in already immuno-compromised patients.

• Internship /Training program
The Dietetic Internship/ Training is committed to preparing you for a successful career in the field of nutrition. The program provides a thorough foundation in the theory and application of medical nutrition therapy (MNT)