Clinical Nutrition

All patients admitted to the hospital are screened for nutritional risk by the clinical dietitians; a complete dietary and medical history is taken including food allergies, intolerances, prescribed and on the counter drugs taken, patients food preferences, likes and dislikes.

Nutritional risk screening is followed by comprehensive in-depth nutritional assessment for patients who are found to be malnourished or at risk of malnutrition.

The clinical dietitians assess all patients on special diets, modified formulas, enteral tube feeding and parenteral nutrition. In addition they provide nutritional assessments covering:
  • Growth evaluation.
  • Special diets monitoring
  • Assessing and comparing nutrient intake with dietary requirements
Clinical dietitians calculate and document all information regarding the patient's anthropometric status and dietary requirements in the patient medical record to be communicated with the various members of the health care team.

At the end of each nutritional assessment our clinical dietitian develop a dietary care plan that is appropriate to the patient's medical condition and age, necessary to provide optimal growth and development, in addition to improving quality of life.

At Istishari Hospital our clinical nutrition team developed twenty one different and specialized diet plans to suit the needs of patients. Implementation of the prescribed therapeutic diets or combination diets, follow the strictest guidelines before being provided to patients

Among our implemented diets are those usually found in many hospitals including diabetic, renal, DASH, TLC, and modified-fat diets; In addition we offer and serve meals that are suitable for many other rarely used diets, such as ketogenic diet, low-residue diet, gluten-free diet, lactose-free diet and others.


  • Diets for patients having decreased level of immunity are also implemented carefully


  • We differentiate between the different types of soft diets in a way that meet each patient's needs and satisfy patient's desires at the same time; therefore we have soft post-op, soft gastric, and soft mechanical diets that are totally different from each other in the food items they include


  • We ask each patient about his/her ability to ingest, chew, and swallow foods, and we modify the served foods' consistency in different levels to meet the needs; so we offer different diets for this including blenderized diet, pureed diet, mashed diet, and mechanically-soft diet

Our clinical dietitians assess the nutritional requirements, set the appropriate dietary plan and calculate a personalized diet for patients receiving enteral feeding in order to supply them with energy and all micro- and macro-nutrients they need, then the requirements are translated into real food items or the suitable ready-to-feed formula is selected to be served to the patient.

Daily monitoring of food tolerance, satisfaction, and presence of nutrition-related problems is completed by clinical dietitians for all patients to ensure adequate food intake and to make additional dietary recommendations if needed.

During daily round, clinical dietitians help each patient select his/her daily menu, ensuring patient satisfaction while complying with the follow up of the medical guidelines.


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