Good nutrition is essential for health. Long-term improper food choices and intake are often the cause of illness, severe disease, or complications. Dietitians should first understand everyone's eating habits, the prescription, and the testing results, and then offer nutrition design and diet guidance according to personal condition step by step.
With the help of the dietitian, the patients’ diet should be properly modified according to disease so that they can integrate therapeutic diets into part of their daily life.
If the patient has any problems or difficulties in the implementation, he/she may discuss with the nutritionist during the follow-up consultation at the general nutrition clinic. As the condition changes, the dietitian will also cooperate with the doctor's treatment and individual conditions to make adjustments in order to achieve the best curative effect.
Goal of dietary therapy
In collaboration with the work of the Center for Preventive Medicine in the hospital, our nutritionists walk into the community to promote nutrition education and other business, and specially offer various lectures and symposiums on diet, recuperation, nutrition and health. We will extend the disease prevention and control to health promotion and long-term care for the health needs of community residents, and guide the public to pay attention to personal health and enhance personal health awareness.
The department has published Nutritious Food against Cancer, Diabetes Self-therapy, Eat Smart, Healthy Dishes for the Lunar New Year, and other specific book. Through the dietitians' interpretation, the knowledge of nutrition becomes simple and easy to understand.
The Department of Food & Nutrition is actively engaged in nutrition education, boosting the nutrition work standards of the hospital and promoting the notion that teaching is learning, so that students can gain hands-on experience and put it into practice and that the department is able to cultivate food service professionals. Its courses are aimed at students in the university/college departments of food nutrition, food and beverage management, home economics, and others; clinical nutrition department staff; medical staff in the hospital.