Nutrition is the supply of materials – food – required by organisms and cells to stay alive. Nutrients include proteins, carbohydrates, fats, vitamins, minerals, and water. However, in hospitals, nutrition refers to the food requirements of patients, including nutritional solutions delivered via an IV (intravenous) or IG (intragastric) tube. A healthy diet may help to prevent certain long-term (chronic) diseases such as heart disease, stroke and diabetes. It may also help to reduce the risk of developing some cancers and help to maintain a healthy weight.
SGVP dietary department takes care of every patient admitted in the hospital and is assessed for their nutritional needs as per their disease to identify their nutritional requirements on daily basis. Our dieticians take care of the patients by preparing diet plans for the rehabilitant patients, counseling patients and their relatives for their dietary intake and advising them about the food-drug interactions. The department ensures that food is prepared and served in a safe and hygienic manner. We provide services according to their dietary needs as well as we educate the patient on various diet related activities. We follow Indian Guidelines for Recommended Dietary Allowances.
Special need diets:
Low Fat and Low Fat-Low Cholesterol Diet: This type of diet is recommended for CVD (cardiovascular disease) patients specially with high cholesterol level and obesity as risk factors, along with hepatic dysfunction. As recommended by Indian Council Of Medical Research (ICMR), the visible fat should not exceed more than 25 gm in a day or in percentage it should not exceed 20 -35% of total calories. Animal fats such as whole milk and milk products should not exceed more than 10% of total calories.
Anti Diabetic Diet: This diet is calories and protein specific recommended for subjects with blood glucose above 130 mg/dl in fasting condition and 180 mg/dl in post prandial condition. It excludes simple carbohydrates like sugar, honey, jaggery, mango, banana, fruit juices, coconut water, chickoo, plain rice, potato and sweet potatoes. It includes complex carbohydrates like rice with vegetable combination or cereals and pulses in combination. Also, frequent meals are advised to maintain glucose balance in the body of these subjects.
Low Protein Diet: This diet is often prescribed to patients with kidney or liver dysfunction. A suggested acceptable level of protein in a low protein diet is about 0.6g/kg of body weight per day or about 40-50 gms/day.
High Protein Diet: It is often recommended to build muscle and loose fat. It is also advisable for ICU and trauma patients. Recommended value of protein for a normal person is 1 gm/ body weight. In case of high protein diet, it can be 1.5-2 gm/ body weight.
Renal Diet: Recommended for patients with renal dysfunction. Generally foods high in potassium, phosphorus, salt and protein like palak, methi, tomato, coriander leaves, coconut water, fruit juices, papad, pickles, raw vegetables, raw fruits (except papaya and apple), whole pulses, etc. are restricted.
Over all, SGVP provides low fat low cholesterol diet for all patients which changes from time to time as per requirement. The dietitian may modify the diet as per his/her discretion after discussing the case with the clinician.