In This Section:

Dietetics

NUTRITION AND DIETETICS DEPARTMENT

Overview

  • The Department of Nutrition and Dietetics provides a range of clinical services and its aim is to meet the nutritional needs of patients in various disease states.  We apply the knowledge of food, nutrition and other related disciplines, such as biochemistry, physiology and social science, to promote health, prevent disease and assist in the management of illness.  Presently there is 1 full-time senior Dietitian who is a member of the Irish Nutrition and Dietetic Institute.

Opening hours

  • Core opening times are from 09.00 – 17.00 Monday to Friday.

Contact details

  • Department telephone (066) 7164518, for appointment queries, confirmation etc.
  • Patients are seen when referred by hospital consultants and their teams. Also all patients are screened using a screening tool on admission to the hospital and if they are found to be at risk of malnutrition they are assessed by the dietitian. Out – patient referrals are accepted from G.P.s and self referrals are also accepted. Self referrals can be made by phoning the department.

 

GP referrals


Please give your patient a note for the Dietitian stating their diagnosis and any relevant blood results. Your patient should ring the Dietitian to make an appointment. Generally all patients are seen within 2 weeks. All follow up appointments are arranged at the patient's convenience. The Dietitian will provide the patient with a written diet sheet to take home if this is appropriate. The Dietitian will continue to see the patient until such time as the dietetic treatment is deemed to be completed. You will receive correspondence detailing the progress of your patient.

 

Location

  • Out–patients should go to the main hospital reception desk and will be seated in the waiting area where the dietitian will meet them.

 

Role of the Clinical Nutritionist

  • A Clinical Nutritionist practices the science of medical nutrition therapy. The Clinical Nutritionist becomes involved in the management of those patients requiring either nutrition support via the oral, enteral or parenteral (intravenous) route when referred by the hospitals medical and surgical specialities.
  • Other roles include nutrition assessment and intervention including the modification of nutrients and consistencies of foods for specific disease states on an individual basis. Patient services are provided in the in-patient, outpatient and day care settings.

Services Provided

 

Clinical Specialities covered:

·         Cardiology

·         Endocrinology

·         Respiratory Medicine

·         Gastroenterology

·         Urology

·         Neurology

·         General Surgery

·         General Medicine       

·         Medicine for the Elderly,

·         Oncology,

·         Critical Care and Mental Health.

 

 Conditions treated on an outpatient basis include:

 

·         Obesity

·         under-nutrition

·         cholesterol lowering & lipid modification

·         diabetes (type 1, type 11 and gestational)

·         healthy eating for children

·         indigestion & reflux

·         irritable bowel syndrome

·         inflammatory bowel disease (ulcerative colitis & chrohns)

·         coeliac disease

·         diet for conception and pregnancy

·         diverticular disease

·         constipation

·         renal diet

  

The daily role of the Dietitian includes the following:

 

  • Identifying nutritional problems through individual assessment of patients at risk of malnutrition.
  • Designing, revising and implementing nutritional care plans for a variety of patient types.
  • Organising enteral and parenteral nutrition support.
  • Advising in-patients and their families if required on therapeutic diets e.g. diabetic, cholesterol lowering etc.
  • Organising patient’s transfer home or to nursing homes, who require long term enteral feeding such as PEG feeding. This involves family and patient training, organising funding, and training in the use of necessary equipment and ongoing follow-up and support.
  • Liaising with catering staff regarding the provision of special diets such as a renal diet, for example.
  • Recommending appropriate nutritional supplements to patients when indicated.
  • Liaising with medical and nursing staff regarding the nutritional management of patients and their required supplement prescriptions.
  • Out patient follow up for patients discharged on special diets.
  • Ongoing educational training available to staff.
  • Continuous professional development.

Useful links

  • Irish Nutrition and Dietetic Institute, www.indi.ie
  • Department of Health and Children, www.doh.ie
  • British Dietetic Association, www.bda.uk.com
  • American Dietetic Association, www.eatright.org
  • Irish Heart Foundation, www.irishheart.ie
  • Diabetes Federation of Ireland, www.diabetesireland.ie
  • Coeliac Society of Ireland, www.coeliac.ie
  • Body Mass Index Calculator, www.halls.md/body-mass-index/av.htm

 

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