Department of Clinical Nutrition & Dietetics

The primary objective of the Department is the application of Clinical Nutrition & Dietetics in patient care, ensuring a more comprehensive, prompt, individualized, and effective management approach.

Responsibilities of the Dietetics Department

• Collaboration with all Clinics and the Central Kitchen team.
• Supervision of meal distribution and strict adherence to prescribed dietary instructions for patient meal planning.
• Inspection of meal preparation conditions.
• Daily visits to the majority of hospitalized patients, aiming at direct communication with patients and their environment.
• Provision of dietary guidance for all patients upon discharge, according to the diet followed during hospitalization.
• Upon request of the attending physician, the Department Director, Mr. Karafyllidis, prepares an individualized dietary plan, aiming to improve the patient’s nutritional profile and support faster recovery.
• In collaboration with attending physicians and Intensive Care Unit (ICU) physicians, provision of individualized enteral and parenteral nutrition programs for patients with feeding difficulties and malnutrition.
• Identification of patients with nutritional issues, assessment of malnutrition severity (Nutritional Risk Screening – NRS), and planning of nutritional interventions based on scientific evidence and internationally established methods.
• The Department Director, Mr. Karafyllidis, is responsible for dietary assessment and support of outpatients attending Metropolitan General by appointment.

Services of the Department of Clinical Nutrition & Dietetics

• Nutrition and Cancer
  Enhancement of nutritional status and immune function, management of treatment side effects, increase of muscle mass, and management of cancer cachexia.
  
• Nutrition and Weight Loss
  Design of individualized dietary programs for balanced weight loss, metabolic balance, maximum fat loss, and maintenance of skin tone.
  
• Modification of Eating Behavior
  Identification and management of factors contributing to weight gain.
  
• Cardiovascular Diseases
  Management of hypercholesterolemia and hypertension.
  
• Gastrointestinal Disorders
  Hiatal hernia with esophagitis, gastroesophageal reflux, gastrectomy, dumping syndrome, celiac disease, diverticula, ulcerative colitis, irritable bowel syndrome, Crohn’s disease, etc.
  
• Endocrine–Metabolic Disorders
  Type I and II diabetes. Management of hyperglycemia/hypoglycemia. Management of gout and elevated uric acid levels.
  
• Renal Failure
  Design of individualized dietary programs for patients with acute renal failure, chronic renal failure (without dialysis), and end-stage renal disease (hemodialysis).
  
• Nutritional Risk Screening
  Tool for the detection and evaluation of patients’ nutritional status.
  
• Artificial Nutrition
  Supportive nutritional plans for patients with partial or complete inability for oral intake, including supplementary and/or enteral and/or parenteral nutrition.
  
• In-Hospital Nutritional Support
  Assessment, evaluation, and nutritional support within the hospital setting.
  
• Anorexia Nervosa & Bulimia
  Design of dietary programs.
  
• Nutrition and Pregnancy
  Individualized dietary plans designed to support maternal condition and fetal development during pregnancy.
  
• Nutrition and Breastfeeding
  Design of dietary plans aimed at meeting increased nutritional needs during lactation while supporting reduction of excess weight gained during pregnancy.

Available Measurements

• Body Composition Analysis via Bioelectrical Impedance
  Assessment of muscle mass, fat mass, and body hydration levels.
• Body Composition Analysis via Ultrasound
  Localized assessment of muscle and adipose tissue.
• Basal Metabolic Rate Measurement
  Calculation of resting caloric needs and identification of energy substrate utilization.