INTRODUCTION

This Nutrition and Therapeutic Diet Manual has been prepared for use by Hospital Staff concerned with the provision of food to patients. The provision of appropriate range of nutritious food to patients is of importance to all staff, particularly to:

1. Medical Staff who anticipates that their patients will receive a balanced intake whether is a general or therapeutic diet.
2. Nursing Staff who prepare a daily diet order and supervise meal and beverage distribution and relay information about patients’ requirements.

• Catering Staff, who prepare, cook and serve meals and other nourishments for patients.

1. Dietitians who liaise with other staff about patient’s requirements and for ensuring that the nutritional requirements of all inpatients are provided.

This Manual contains the range of the most commonly requested Therapeutic Diets, their composition and the general principles for their use. This information is intended as a guide and not a special formula indent, rigid schedule as each patient has individual needs. Upon diet therapeutic indent an a / or referral, the Dietitians will assess, determine these needs and formulate an individual meal plan, The Dietitians also provide nutrition education to patients during their admission or on appointment in the Out-Patients Dietetic Clinic.

In this HUSM edition procedure for the ordering of Therapeutic Diets, Enteral Feeds and Nutritional Supplements have been included.

Special consideration has been made to specific groups who attend our Hospital, e.g. patients with renal failure, the elderly, the pregnant and sections on their nutritionally related problems have been included.

The section on nutritional assessment has been extended to highlight the relevance of assessing and meeting the nutritional needs of all patients.

It is hoped that these nutrition notes will be useful as a reference guide to all those involved in the management and care of patients.

Prepared by the members of the Department of Nutrition and Dietetics.

February 2011

© Copyright Department of Nutrition & Dietetics HUSM, 2011