Nutrition and Dietetics

“If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health.” – Hippocrates.

The philosophy of the department of nutrition and dietetics is to have evidence based practice, as an integral part of the health care provided to patients at All Is Well Multispecialty Hospital. The purpose of the dietary department is to provide a program that meets the nutritional needs of all patients. Optimal methods are practiced in the preparation and presentation of therapeutic and/or modified diets in accordance with the medical team. Dietary consideration is given to the patients’ physical, psychological and social needs. Recognition is also given to the patient’s individual eating habits, which are sometimes influenced by cultural or religious background.

The service aims to:

1.         Use evidence-based practices to develop effective therapies and updated nutrition intervention, thereby maintaining the highest professional standards of care.

2.         Liaise with the medical, nursing, pharmacy, diagnostic and foods service teams to ensure nutrition is included as a priority in patient care.

3.         The department is committed to provide services to meet the nutritional needs of in patients as well as for outpatients, across the age groups and for different requirements.

4.         Employ high-caliber staff and encourage continuous departmental education and training. All dieticians are affiliated to professional associations and scientific societies. The department follows the Nutrition Care process (NCP) nutritional assessment, intervention and education to all the patients.

Nutritional care is provided through:

a)         Specialized Clinical Dieticians

b)         Out Patient Department/ Executive health check-up / Rehabilitation Dieticians

c)         Support and outreach programs

a) Specialized IPD Dieticians

1.         All the patients are nutritionally assessed by the qualified dieticians on the basis of anthropometric, biochemical, clinical, and dietary information.

2.         Our dieticians develop therapeutic menus based on various clinical conditions in collaboration with the Food and Beverage Department.

3.         Patients shall receive variety of food choices consistent with their condition and care.

4.         Effective counselling strategies are implemented for educating patients and caregivers as part of multidisciplinary approach to ensure that nutritional needs and dietary limitations of the patient is met.

b) OPD/EHC/Rehab Dietician

Patients at the outpatient department/ executive health check-up / rehabilitation clinic are provided with nutrition counselling and education for a various clinical conditions and diseases.

Clinical Dietetic Department: Specialties

1.         Endocrine and Metabolic Disorder

2.         Cancer Care

3.         Pediatrics

4.         Diet in pregnancy

5.         Cardiac Disorders

6.         Sports Nutrition

7.         Neurological disorders

8.         Diabetes Management

9.         Liver diseases

10.       Kidney disorders

11.       Gastrointestinal disturbances

12.       Food allergies/intolerances

13.       Weight management

14.       Weight management – Post Bariatric Surgery

15.       Care before and after organ transplantation: Kidney, Liver

Partners in Care