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Apollo Adlux Hospitals Kochi
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Heart Hospital in Kochi

Institute of
Clinical Nutrition Department

Clinical Nutrition Department

A healthy outside starts from the inside…!

We often eat too much of the wrong food, and not enough of the right food, then look for quick fixes that do not sustain.We spend a huge chunk of our savings to ‘cure’ diseases when the prevention of those diseases can come at absolutely Zero cost!

A Balanced Diet is not only essential to maintain good health by enhancing immunitybut to also reduce risk of disease, and aid in faster recovery. A Balanced diet includes 5 food groups and is nutritionally balanced in terms of Macronutrients (carbohydrates, fats, and proteins) and Micronutrients (vitamins like vit A, B, C, D, E and K; macrominerals like calcium, phosphorus, magnesium, sodium, potassium etc. and trace minerals like Iron, Zinc, etc.)

Good Health ensues if:

  • We Eat Mindfully with No fear or guilt, Strike Balance, and Be Consistent.
  • Realize that the mind and body are not separate. What affects one, affects the other.
  • A positive relationship with food takes us a long way.
  • Understand that change doesn’t happen overnight. Right direction is the key.
  • Act Today! 

Role of the Department:

  • To assess & address therapeutic nutritional needs of patients with complex health conditions
  • To maintain good nutritional status of all patients
  • Develop Nutrition Care Plan and Special Nutrition Support as per patient’s nutritional requirement
  • Promote health with optimal nutrition and aid in disease management for all patients undergoing or recovering from various treatments
  • Educate patients on importance of healthy eating practices as the primarystepin disease prevention

Inpatient services:

  • Inpatients are assessed for nutritional status based on anthropometric measurements, biochemical indices, clinical examination, diet history, and nutrition intervention is planned accordingly
  • Aim is to combat poor nutritional status during illness and recovery phase as same can eventually lead to malnutrition, increased risk of infection, poor wound healing, and slow recovery.
  • For critically ill patients, the nutritional status is assessed and closely monitored on a daily basis in coordination with the medical team
  • Dietary intervention done based on medical history, social background, food allergies, diet history, preferences, and nutritional status of the patients
  • Diet counselling and therapeutic diet modificationdone subject to patient's requirementand disease condition 
  • Detailed diet instructions given in individual diet charts, and patients and/ their families are educated to manage the disease condition at the time of discharge.

Outpatient services:

  • Therapeutic dietadviceand effective strategies explainedto prevent and manage lifestyle disorders like hypertension, diabetes, weight management, kidney disease, heart disease, pregnancy, PCOS, gastrointestinal disorders, and a range of other health conditions.
  • Diet charts and other health/nutrition related handouts provided to educate patients and their families. Regular exercise emphasized.

Community Programs:
The department aims to become involved on a community levelby organizing talks/ awareness programs for the public.

The department aims to educate dietetic department interns. 
Way forward…the department plansto continue nutrition education for Dietitians by means of conducting and participating in various activities, in collaboration with registerednutrition associated bodies, to promote professional learning, and to implement best clinical nutrition practices.

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