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Dietetics & Nutrition

About Dietetics and Nutrition

We are what we eat and our consumption of food and drink is often a reflection of our overall health and well-being. At SLG, we care about what goes into your body as nutrition and with the help of highly experienced nutritionists and dieticians, we structure a carefully curated dietary regimen customised to your palate and lifestyle to ensure that you live a healthier and happier life.

Our holistic approach also caters to treating conditions such as metabolic disorders, gastroenterological diseases, weight management, cardiac diets, diabetic diets and hypoallergenic diets.

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Recently I had a knee injury, for treatment I went to SLG Hospitals. I was hardly walking receptionists and staff members immediately responded and accompanied me to ortho Dr. B.Chakradhar Reddy. He treated me really well and explained me the problem in a very simple neat way. Radiology technicians were also very helpful and supportive. I’m well satisfied with hospitality and over all service.
Ravali Kavoori

FAQs

A dietician has numerous roles but the main focus of their speciality revolves around identifying nutritional problems, assessing the nutritional status of the patient in a clinical environment, promoting, enhancing their nutritional intake based on their needs through comprehensive treatment plans and counselling to help them lead a healthier and happier life. 

Dietetics is the science of how food and nutrition affect our health. Dieticians in the field use up-to-date techniques to help you make the right dietary choices for your health and well-being. 

Doctors advise 6 vital nutrients that are essential for our consumption- vitamins, minerals, proteins, fats, water and carbohydrates. Consult your dietician on what’s best for your needs as per your current physical condition. 

The amount of Vitamin D you take will be based on a few factors such as age and exposure to the sun. It helps keeps the bones strong, absorbs calcium and works with the thyroid gland to keep the body functioning properly. However, too much Vitamin D can be harmful and too little would lead to Vitamin D deficiency causing several complications such as Heart disease, diabetes, infections, immune system disorders, cancer and multiple sclerosis. 

The good kind of fats known as monounsaturated or polyunsaturated fats provides a lower risk of disease. Foods that are rich in good fats include vegetable oils (olive, sunflower, soy and corn), nuts, seeds and fish. 

The recommended limit is about 5 teaspoons a day. Anything beyond this point would be harmful to your body affecting several parts including your brain, teeth, joints, skin, liver, heart, pancreas, kidneys and body weight. 

It is estimated that the body only requires 186mg of sodium a day to function properly. However, there are dangers to both under-consuming and over-consuming salt daily which could be detrimental to your health. Speak to our dietician on the best course of action based on your needs and current physical condition. 

While a ketogenic diet may be useful for those with uncontrolled epilepsy, the high-fat content and high level of unhealthy unsaturated fat coupled with the limits on nutrient-rich fruits, vegetables and grains can be a cause for concern in the long run.

A gluten-free diet may be recommended for a patient with celiac disease. However, there are some benefits of going gluten-free in general for everyone else: 

  • Can reduce chronic inflammation in people with celiac disease.
  • May boost energy.
  • Can aid in losing weight.
  • May relieve certain digestive symptoms.

SLG’s scope of services includes:

  • Initial patient screening and assessment
  • Implementing nutrition care process in consultation with the clinicians for improving the nutritional status of patient
  • Making dietary recommendations as per the clinical conditions
  • Nutrition recommendation  and advice to patient admitted or in OPD
  • Patient and family education
  • Providing diet counselling for various clinical conditions at discharge
  • Coordinating with the food service department to provide the recommended diet during stay
  • Making necessary changes whenever required and implement in the care process
  • Initial screening and assessment of pregnant women and planning and educating them regarding vital nutrients to be included in every trimester
  • Planning a diet to meet their needs and addressing comorbidities, if any.