Head of the Department: Dr. Nizamudheen M P, Associate Professor

Phone: 0490 23 99 250

E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

   Hospital dietary service is one of the important supporting services of the hospital unlike any other supporting service. It offering diet services is to make provision for clean, hygienic and nutritious diet for the indoor patients as per their nutrient requirement and diet counseling to refered out patients and family members. The department also conducting fellowship course, conferences, educational classes and contributing articles for publication for public awareness.

Scope of Services

·         Diet consultation.

·         Diet counseling to IP and OP patients

·         Supervision of the canteen and diet services.

·         Planning and management of hospital diet

·         Fellowship course

·         Training for students

·         Dietary education

 

Routine Hospital Diet and Special diets

• Clear – fluid diet: A clear liquid diet is often used before tests, procedures or surgeries that require no food in stomach or intestines, such as before colonoscopy. It may also be recommended as a short-term diet if patients have certain digestive problems, such as nausea, vomiting or diarrhea, or after certain types of surgery. A clear liquid diet consists of clear liquids such as water, broth and plain gelatin that are easily digested and leave no undigested residue in intestinal tract. A clear liquid diet can't provide with adequate calories and nutrients so it shouldn't be continued for more than a few days.
• Full fluid diet: The Liquid diet is the restriction of solid food intake, and replacement of solid food with liquid foods. In hospitals, liquid diets are prescribed for a number of reasons for patients who are unable to consume solid foods. Liquid diets may be prescribed following surgery, in acute gastritis, acute infection and in diarrhea or as a preparation for certain medical procedures. Additionally, some people have injuries or medical conditions that limit their ability to eat solid foods. Most prescribed liquid diets allow sports drinks, both, tea, and coffee. Strained juices may also be permitted.
• Soft diet: This is one of the most frequently used routine hospital diets, a diet that is soft in texture, made up of simple, easily digested foods and contains no harsh fibre and no rich highly seasoned foods. It is nutritionally adequate when planned on the basis of normal diet. It is commonly recommended for people who have GI disturbances or acute infections and those unable to tolerate a normal diet.
• Normal /Regular diet: it is used for ambulatory and bed patients whose condition does not necessitate a special diet of one of the routine diets. Many special diet progress ultimately to a regular diet.
• Renal diet: A diet prescribed in chronic renal failure and designed to control intake of protein, potassium, sodium, phosphorus, and fluids, depending on individual conditions. ... Protein is limited; the amount is determined by the patient's condition and is usually supplied from milk, eggs, and meat.
• Bonemarrow transplant / neutropenic diet: A neutropenic diet is for people with weakened immune systems. This diet helps protect them from bacteria and other harmful organisms found in some food and drinks
• Enternal nutrition

1. Nasogastric: This is done by passing a tube into the stomach or dueodenum through the nose. This type of feeding tube is generally used for short term feeding, usually less than a month, though some patients may use an NG-tube longterm. Individuals who need tube feeding for a longer period of time are typically transitioned to a more permanent gastric feeding tube. The primary advantage of the NG-tube is that it is temporary and relatively non-invasive to place, meaning it can be removed or replaced at any time without surgery. NG-tubes can have complications, particularly related to accidental removal of the tube and nasal irritation.
2. Feeding jejunostomy:-A jejunostomy tube (J-tube) is a soft, plastic tube placed through the skin of the abdomen into the midsection of the small intestine. The tube delivers food and medicine until the person is healthy enough to eat by mouth
3. Percutaneous endoscopic gastrostomy (PEG):- It is an endoscopic medical procedure in which a tube (PEG tube) is passed into a patient's stomach through the abdominal wall, most commonly to provide a means of feeding when oral intake is not adequate (for example, because of dysphagia or sedation).

• Parenteral Nutrition: Parenteral nutrition (PN) is the feeding of a person intravenously, bypassing the usual process of eating and digestion. The person receives nutritional formulae that contain nutrients such as glucose, salts, amino acids, lipids and added vitamins and dietry minerals.

1. Total parentral Nutrition: Total parenteral nutrition (TPN) is a method of feeding that bypasses the gastrointestinal tract. Fluids are given into a vein to provide most of the nutrients the body needs. The method is used when a person cannot or should not receive feedings or fluids by mouth
2. Partial parentral nutrition: peripheral parenteral nutrition (PPN) - meant to act as a supplement and is used when the patient has another source of nutrition. Administered in smaller veins, the solution is lower in nutrient and calorie content than TPN.