Sarjapur Road - Nutrition & Dietetics

Department of Dietetics and Nutrition

The Department of Dietetics and Nutrition at Columbia Asia Hospital Sarjapur Road aims at establishing and encouraging good nutritional and dietary practices as a part of the holistic health care services offered. We aim to promote health, prevent diseases and manage illness. The team includes the treating consultant, the dietician and the cafeteria food and beverage staff. To help patients prepare for discharge, the dieticians train the patient, family and caregivers on the type of diet and recipes. Nutrition therapy is based on multiple factors like patient s health condition, nutritional issues, nature and complexity of care required and nutritional goals.

An initial assessment of the patient starts with detailed history and dietary practices, including excersise habits. A treatment plan is made in consultation with patient and family. Monitoring of the patient is done and if needed the treatment plan is modified.

We aim to provide:

  • Nutrition evaluation and a customized diet plan for inpatients and out patients
  • Disease appropriate therapeutic diet development
  • Patient specific diet plan keeping in mind tastes and disease condition
  • Patient and family education and training
  • Critical care nutrition plan
  • Seamless food service management
  • Nutritional service for corporates and industrial houses
  • Ante natal diet counselling
  • Customised diet plan for Ryles tube feeding and total parenteral nutrition
  • Community initiatives like talks on food and health
  • Adequate nutrition for critically ill patients

Benefits of a dietician consultation

  • A professional nutrition assessment, diagnosis and treatment plan
  • Diet modification to suit patient health needs and other medical issues
  • A patient specific plan in patients with diabetes, cancer, osteoporosis, renal disease and nutrient deficiencies
  • Nutrition plan in patients on long term dialysis, tube feeding or intravenous feeding
  • Diet for geriatric patients and those on home care support 

Food services

  • Co-ordinate, assess and plan food served from the cafeteria to patients
  • Ensure quality control and food safety standards are met
  • Food handlers are checked periodically
  • Food tasting to ensure quality and taste
  • Aesthetic improvement of food served

Effects of poor nutrition

  • Deficiency diseases
  • Delayed wound healing and recovery
  • Higher incidence and severity of infections
  • Recurrence of infections
  • Lethargy
  • Protein calorie malnutrition
  • Immunodeficiency

Effects of excessive nutrition

  • Obesity and its complications
  • Diabetes
  • Hypertension
  • Cardiovascular diseases
  • Deficiencies of one/multiple nutrients
  • Liver and kidney disorders.

Types of diet offered

  • Regular or normal diet
  • Liquid diet
  • Soft diet
  • Modified consistency diet
  • Therapeutic diet
  • Diabetic diet
  • Renal diet
  • Weight management Diet
  • Diet for Geriatrics and Infant nutrition.
  • Total parenteral nutrition
  • Enteral feeds
  • Cardiac Diet

 

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