Interested in therapeutic nutrition science feeding


Interested in therapeutic nutrition science feeding patients or prevention of disease, and different therapeutic feeding for public nutrition recent interest in feeding healthy individuals and groups, but the therapeutic feeding is a natural medicine departments, which some call the alternative, as it is a food, the most important causes of the disease and thus presumably represents healing these diseases.
Food is the most important therapeutic means in many diseases such as kidney failure and disease defect metabolism diabetes (Inborn Error of Metabolism) and diseases of intolerance of certain nutrients, and this requires specialist therapeutic feeding eligible scientifically translates the diet prescribed by the physician for foods fit the patient and spread over a number of meals according to the patient’s condition, so you must share dietitian when prescribing diet therapy, and to raise the efficiency of the dietitian should organize training courses in the field of therapeutic feeding and attending lectures and scientific meetings, and to ensure quality performance nutrition specialist must specify the standard for accepting academically qualified for this profession as is the case in most countries, especially for health professions staff dietitian.

The importance of diet:
Diet is the backbone for the treatment of chronic non-communicable diseases such as obesity, diabetes and high cholesterol in blood, high blood pressure and diseases defect metabolism, such as lactose intolerance and diseases that need a pipe to feed, so you must integrate the visions and strategies between the physician and dietitian to avoid duplication of work, often the role of physician awareness and determine the amount of nutrients according to the health status of the patient, including the results of laboratory tests, and against which the dietitian modifying the diet to fit the patient’s condition in coordination with your physician, and there are other diseases such as fevers, infections and psychiatric be the role of the physician is the most important, since the diet in the majority of these cases do not need to constantly change in the quality and quantity of food intake.

Work between doctors and nutritionists relationship:
Both the physician and dietitian’s role in the patient’s treatment, so that the doctor (Advisory) is the medical team leader for the treatment of the patient and the assistant doctors, nurses, nutritionists and laboratory personnel and others, and each of them a specific role the focus of its cover, so there should be cooperation between the medical team members the job description of an integrated and specific for each profession, and in that diet plays a key role in the course of treatment, the doctor cooperation and understanding of the role of dieticians important in the development, programming and implementation of the diet according to his vision of the health status of the patient and his need for certain nutrients, based on the medical and food history and medical examination and measurements of physical and results laboratory.

Coordinating role between the physician and dietitian:
The doctor is primarily responsible for patient diagnosis and treatment of the case, and nutritionists lead role complementary to the doctor, and coordination necessary between them in order to preserve the patient’s health because nutrition an integral part of patient treatment part, and no class of doctors do not pay much attention to the role of medical nutrition therapy, despite its vital role in prevention and treatment of the patient, and the best way that doctors and nutritionists to discuss the condition and determine the appropriate diets for the patient, and follow-up of the latest scientific and research developments in the field of therapeutic feeding (clinical), to reach the desired goal the improvement in his health.

Tasks Clinical Dietitian:
_ Cooperation with health professionals, whether in hospital or clinic or health center in the treatment of patients and diagnose some cases (such as food) sensitivity.

_ Prepare special meals or different systems according to sex, age and weight of the patient.

_ Follow food services that offer their own private food for patients.

_ Visit the sick and lose their situation on an ongoing basis in order to order to identify the food the patient’s habits and to identify the patient for food desire, what he wants, or does not want, in order to make an appropriate adjustment and ascertain the extent of Iqbal patient meals provided to him, and also instruct the patient on the nature of the diet should be abide by it if there is a need for it.

_ Community awareness to combat-related diseases such as obesity, nutrition and angina pectoris.