WhatsAppClinical Nutrition Assessment and Individual Programme Planning
The Academic Hospital Nutrition and Dietetics Unit provides clinical dietitian services for people who have a chronic disease, have undergone surgery, experience problems with growth and development, or wish to improve their current eating pattern on a medical basis. The unit does not treat disease; it assesses nutritional status, plans medical nutrition therapy and monitors that plan through follow-up sessions. Dietitians at Academic Hospital work in coordination with the internal medicine, endocrinology, nephrology, obstetrics and gynaecology, orthopaedics, neurology, oncology and gastroenterology departments to prepare an evidence-based nutrition programme for each patient.
Nutrition is of great importance at every stage of life for protecting health and improving quality of life. Receiving nutritional counselling within the scope of preventive health services, especially before disease develops, is particularly valuable. Even if you have no illness, you can consult the Nutrition and Dietetics Unit to have your eating habits assessed, to correct any faulty eating behaviour and to support your quality of life.
Contents
What Is the Medical Nutrition and Dietetics Unit?
The Medical Nutrition and Dietetics Unit is a specialised support unit that assesses nutritional status using clinical methods and plans disease-specific nutrition programmes. The clinical dietitian examines the person's medical history, biochemical data, body composition and lifestyle in order to create a personalised medical nutrition therapy (MNT). This approach differs from the general diet lists found on the internet or from simple calorie restriction: it targets specific medical goals such as blood glucose control in diabetes, protein management in chronic kidney disease or preservation of muscle mass in oncology patients.
Who Should Consult the Unit?
The Medical Nutrition and Dietetics Unit serves people who require a nutritional assessment in the following situations:
- Type 1 or type 2 diabetes and insulin resistance: carbohydrate planning for blood glucose control
- Obesity and excess weight: weight management based on body mass index, together with behaviour change
- Chronic kidney disease and dialysis: a nephrology diet requiring restriction of protein, phosphorus, potassium and sodium
- Oncology patients: energy and protein support during chemotherapy and radiotherapy, and prevention of cachexia (muscle loss due to poor nutrition)
- Nutritional support before and after surgery: a nutrition plan for surgical preparation and wound healing
- Cardiovascular diseases: dietary treatment for hypertension, dyslipidaemia and coronary artery disease
- Coeliac disease and food allergies: gluten-free meal planning, FODMAP and elimination diets
- Growth retardation or selective eating behaviour in children
- Pregnancy and breastfeeding: meeting micronutrient and macronutrient requirements, and the gestational diabetes diet
- Gastrointestinal diseases: irritable bowel syndrome, Crohn's disease and ulcerative colitis
When Should You Consult Us?
Consulting the Nutrition and Dietetics Unit is recommended in the presence of the following situations:
- Unintentional weight change (loss or gain) in the past 3 to 6 months amounting to more than 5 per cent of body weight
- Detection of a disproportionate weight, insulin resistance and fatty liver
- Deterioration of blood glucose control in diabetes, with a marked rise in the HbA1c value
- A diagnosis of chronic kidney disease and referral by a nephrology specialist
- Loss of appetite, nausea or weight loss originating from muscle during chemotherapy
- Difficulty in taking sufficient nutrition because of swallowing difficulty (dysphagia)
- Suspected food intolerance accompanied by bloating, chronic diarrhoea or constipation
- A growth curve in children that remains below the reference values
- A request for chronic disease management that comes with a dietitian referral
- Nutritional or eating disorders (such as anorexia nervosa and bulimia), on referral by a psychiatry specialist
- You can also consult the Nutrition and Dietetics Unit to improve your quality of life further (to feel healthy, productive, dynamic and energetic), for healthy growth and development in children, and to improve the performance of people who take part in sport.
The Assessment Process
At the first consultation the dietitian assesses the patient's nutritional status systematically.
| Assessment step | What happens |
|---|---|
| Current food intake is established objectively through a 24-hour dietary recall and a food frequency questionnaire. | |
| Height, weight, body mass index (BMI), waist circumference and waist-to-hip ratio are calculated, and the risk of central obesity is determined. | |
| Fat mass, fat-free mass, muscle mass and body water ratio are measured using the bioelectrical impedance method. | |
| The risk of malnutrition is identified with NRS-2002 (Nutritional Risk Screening) in inpatients and with MNA (Mini Nutritional Assessment) in older adults. | |
| Fasting glucose, fasting insulin, HbA1c, the lipid panel, kidney and liver function tests, ferritin, vitamin D and B12 levels shape the nutrition plan directly. |
Programmes and Methods Applied
Following the assessment, the dietitian creates a programme appropriate to the patient's diagnosis and goals.
| Application | Scope |
|---|---|
| A written nutrition programme prepared with the patient's diagnosis, age, weight, physical activity and food preferences in mind; it sets out calorie, macronutrient and micronutrient targets. | |
| Application of evidence-based dietary protocols in the management of chronic conditions such as diabetes, kidney disease, cardiovascular disease and liver disease. | |
| Planning of nutrition solutions delivered through a nasogastric or gastrostomy tube in patients unable to take sufficient nutrition by mouth; carried out in coordination with the intensive care and surgical units. | |
| Administration of nutrient solutions intravenously in critically ill patients whose digestive system cannot be used; monitored jointly with the nephrology, oncology and intensive care units. | |
| Motivational sessions aimed at restructuring eating behaviour, building portion awareness and achieving long-term sustainability. | |
| The effectiveness of the plan is assessed at regular intervals; changes in blood values, weight and body composition are monitored. |
Programme Duration and Follow-up
The first consultation lasts approximately 45 to 60 minutes; the assessment is completed and the nutrition plan is created during this session. Follow-up sessions are generally scheduled weekly or fortnightly in the first month and monthly thereafter. Goals are set in clear and measurable terms, such as a desired fall in blood glucose within a given period, a change in weight or an improvement in the nutritional risk score. Progress towards the goals is assessed at every session and the plan is updated where necessary. In the chronic disease group, long-term follow-up of 6 to 12 months is standard practice.
Book an appointment with the Academic Hospital Nutrition and Dietetics Unit.
Book an AppointmentNutrition and Dietetics at Academic Hospital
At the Academic Hospital Nutrition and Dietetics Unit, clinical dietitians assess the patient's diagnosis and laboratory data together with the treating physician; the nutrition plan is delivered under the same roof as the rest of the patient's treatment. The unit works routinely with the following departments:
- Internal Medicine: aligning the nutrition plan with treatment during chronic disease follow-up
- Endocrinology and Metabolic Diseases: joint monitoring in the management of diabetes, insulin resistance and obesity
- Nephrology: protein, phosphorus and potassium planning in chronic kidney disease and dialysis patients
- Medical Oncology: energy and protein support during chemotherapy and radiotherapy
- Gastroenterology: elimination diets in coeliac disease, irritable bowel syndrome and inflammatory bowel disease
- Gynecology and Obstetrics: meeting nutrient requirements during pregnancy and breastfeeding
- Neurology: texture modification and nutritional support in patients with swallowing difficulty
Frequently Asked Questions
References
The general information given on this page about nutritional assessment, medical nutrition therapy and the follow-up process is supported by the reliable health sources listed below.
- European Society for Clinical Nutrition and Metabolism (ESPEN), "Clinical Nutrition Guidelines", espen.org
- National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), "Diabetes Diet and Eating", niddk.nih.gov
- National Kidney Foundation, "Nutrition for Chronic Kidney Disease", kidney.org
- World Health Organization (WHO), "Healthy Diet Fact Sheet", who.int
The information on this page is for informational purposes only; it does not replace medical examination, diagnosis or treatment. Please consult a healthcare institution regarding your complaints.
