Dietetics & Nutrition

Department Of Dietetics & Nutrition

The department of Dietetics and Nutrition services at UAIMS is progressive & fully committed to provide the highest quality nutritional care, leading edge nutrition practice, food service & education, innovative business development process flow – to patients and staff. The department addresses today’s complex nutrition and health issues found across the country and abroad to enhance the quality of life for people and communities.

 

Commitment

UAIMS, like many leading healthcare institutions, believes that diet plays a major role in the promotion of health and wellbeing of an individual. The Department provides & promotes optimal nutritional care & food services to the hospital, and community in:

  • Clinical Nutrition
  • Food service management
  • Research (Case Study) & Education
  • We strive to attain the highest quality of care & service through effective & efficient management of resources, systems & advanced changes.
  • UAIMS provides & ensure maintenance of a safe work environment and Hygiene
  • We believe that respecting each other is an important part of teamwork and encourages open communication, creativity & participation which enhances the quality of results.
  • UAIMS is committed to the development of skill & knowledge of all concerned members and supports Nutrition education in the community
  • UAIMS encourages the realization of professional & personal goals and achieve them with full dedication.

 

Core Areas:

  • Clinical Nutrition
  • Education & research
  • Patient services
  • Community programs

 

Clinical Nutrition:

  • Clinical dieticians are specialists in assessing & addressing nutritional needs of patients with complex health conditions.
  • The department of Dietetics & Nutrition offers nutritional assessment and dietary advice to patients who are under the care of UAIMS.
  • The aim of the department is to promote health, prevent disease and aid in the management of illness.
  • The team ensures optimum nutrition for all patients undergoing or recovering through various treatments. Dietary intervention in people can improve tolerance to various medical procedures in addition to improving quality of life.
  • This facility is available to all patients in OPD and IPD.
  • Clinical Nutritionists assess the nutritional status of patients, calculate individual nutritional requirements & educate families on special & health promoting diets or nutritional support.

Outpatient services:

  • The department of Dietetics & Nutrition provides outpatient nutrition services within the hospital campus.
  • Nutrition experts from the department aid the general public with management of specific dietary needs in many different areas, including cardiac care, diabetes & childhood and adult obesity and many more fields.
  • The department also provides nutritional care and advice about lifestyle management often through classes

 

Inpatient services:

  • Good nutrition is a key component of recovering from surgery or illness
  • The Department of Dietetics & Nutrition provides nutritional care, advice and education to patients while they are in the hospital and even after they are discharged
  • Dieticians work with the medical team providing valuable information regarding appropriate nutrition care to the patients. They also educate patients in nutrient modifications done in day today life.
  • Nutrition and food service staff help patients select their daily menus and deliver meals to the bed side

 

Education and Research (Case Study):

  • The department is dedicated to the education of nutritionist students and dietetic interns.
  • Dieticians and Interns collaborate with other health care Professionals in organizing and conducting nutrition research
  • Self-directed and inter professional learning opportunities are available through dietetic internship, undergraduate student placements

 

Patient Food Services:

  • This is one of our most important aspects of food system which includes food service management, nutrition communication and food production

 

Community Programs:

  • Several partnerships with agencies and organizations have enabled the department to become involved at a community level

 

Types of Diet offered by us

  • Regular or normal diet
  • Liquid diet
  • Soft diet
  • Restricted diet
  • Therapeutic diet
  • Diabetic diet
  • Renal diet
  • Bland diet
  • Others (As advised by the Clinical Consultant Doctor)

Nutritional assistance in terms of diet counselling and educational material is given to all patients being discharged from the hospital. The advice being offered by the healthcare specialists should be followed religiously for better recovery and good health.

 

The foundation of nutritional well-being

Nutrition is a fundamental pillar of human life, health and development across the entire life span. From the earliest stages of fetal development, at birth, through infancy, childhood, adolescence, and on into adulthood and old age, proper food and good nutrition are essential for survival, physical growth, mental development, performance and productivity, health and well-being. It is an essential foundation of human and national development.

The word nutrition first appeared in 1551 and comes from the Latin word “nutrire”, meaning “to nourish.” Today, we define nutrition as the sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes. Nutritional science is the investigation of how an organism is nourished, and incorporates the study of how nourishment affects personal health, population health, and planetary health. Nutritional science covers a wide spectrum of disciplines.

 

What’s in Food?

Carbohydrates: – Energy and Fiber Source

Proteins: – Structural Building Blocks

Fat: – Energy Storage, Cell Repair

Water: – Solvent and Lubricant

Transport of Nutrients;

Temperature Regulation

Vitamins: – Involved in Chemical Reactions

Minerals: – Involved in Enzyme Functions

Nerve Impulses and Bone Structure

  • Foods contain nutrients that are essential for our bodies to function.
  • Four of the classes of nutrients required for bodily function are needed in large amounts. They are carbohydrates, lipids, proteins, and water, and are referred to as
  • macronutrients.
    Two of the classes of nutrients are needed in lesser amounts, but are still essential for bodily function. They are vitamins and minerals.
  • One measurement of food quality is the amount of essential nutrients a food contains relative to the amount of energy it has (nutrient density).

Dietetics & Nutrition Consultants

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Flexible appointments and urgent care.

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