Department of Dietetics

DEPARTMENT OF DIETETICS

NATIONAL HOSPITAL ABUJA

QUALITY OF CARE POLICY AND OPERATIONAL GUIDELINES

NHA/CD/QOCP/DIE/001

ADAEZE OKORIE

HEAD OF DEPARTMENT

1.0       INTRODUCTION

The department of dietetics started operation on the 11th of October, 1999 with just one registered dietitian but now manned by five registered dietitians. The department is set up to provide holistic Medical Nutrition Therapy (MNT) to patients with special dietary needs thereby facilitating their speedy recovery from the illness. The department also creates awareness by providing nutritional information to clients for healthy living.

1.1       Vision Statement

To ensure comprehensive and expert dietary management for all patients with increasing quality of care and satisfaction among patients.

1.2       Mission Statement

Our goal is to provide quality, patient centered and evidence-based nutrition care to facilitate speedy recovery from illnesses.

2.0       QUALITY ASSURANCE POLICY

The main priority of the department is to provide quality, patient-centred nutritional care. The department also integrates current evidence-based findings into daily work. Thus, ensuring therapeutic meals are constantly modified to meet individual specific needs.

To assure quality services, the department will:

• Ensure that all services are carried out with the highest sense of commitment to appropriate quality and efficiency.
• Ensure all food preparation is in keeping with international best practices on food and hygiene
• Provide full access to all departmental policy documents and standard operating procedures for all staff
• Ensure patient confidentiality and client satisfaction

3.0       STRENGTH OF THE DEPARTMENT

The Department is staffed by Registered Dietitians, Dietetic Assistant and other supportive staff who are competent personnel committed to efficient service delivery to clients in a conducive consultation space with adequate facilities for nutritional assessment.

Nutritional support is provided in conjunction with the hospital kitchen. There is also a processing room for the production of National Hospital Abuja fortified cereals.

SERVICES RENDERED

Specialized services offered in the Department Of Dietetics include:

S/N	UNIT	SERVICES
1.	Community Nutrition	Group Nutrition Education in outpatient clinics Medical Outpatient clinicAntenatal clinicSpecial Treatment Clinic (STC)Pediatric Outpatient clinic Oncology clinicNPI  (Immunization clinic)Dialysis unit
2.	Clinic	Outpatient clinic Nutrition AssessmentDietary CounselingPlanning of menusMonitoring and EvaluationIntramural servicesLifestyle and food DemonstrationDiabetes Group Conversation Map Session   Ward (Inpatient) Ward roundsNutrition Support in critical careMonitoring of Total Parenteral Nutrition (TPN)Nutrition Assessment, Counseling, Planning  and implementing of dietary Regimen for patients with other diet-related diseases (Type 1 and 2 Diabetes, gestational diabetes,  Hypertension, renal diseases, Cardiovascular diseases, HIV, Liver diseases, Malnutrition, cancer, dyslipidemia, ulcer)
3.	Therapeutic kitchen	Work in conjunction with the hospital kitchen to provide: Inpatient therapeutic fluid, soft and solid diets.Enteral fluid dietMenu plans for patients
4.	Processing unit	Production of fortified cereals.Sales of high calorie protein soy-based mixed grains (NHA Fortified cereals).
5.	Training and Research	Periodic Training of diet cooks.Training of NYSC and students on industrial attachment.Dietary Assessment and Blood glucose monitoring of selected diabetic outpatients.

4.0       OPERATIONAL GUIDELINES

• Run regular clinics
• Patients are received as walk-in cases or by referral from other health professionals
• All patients consultations follow the NHA protocol for patient consultation and visitation
• Interactions take place in the clinic ensuring privacy and confidentially
• Following initial nutritional assessment, patients will be counselled and provided with meal plans and booked for subsequent consultations.
• Direct nutritional support may be provided in some cases.
• Inpatient cases will be seen at their bedside and support will be provided at the point of care.
• Food demonstration sessions will be provided for certain patients who may require such services.

5.0         WEEKLY ACTIVITIES AND SCHEDULES

            Weekly schedule

Mondays and Fridays	Nutrition education in various clinicsWard roundsAttending to follow-up patientsSupervision and dispensing of therapeutic mealsProcessing of NHA fortified cereals
Tuesdays, Wednesdays and Thursdays	Nutrition education in various clinicsClinics for out-patientsSupervision and dispensing of therapeutic mealsProcessing of NHA fortified cereals
Consultation Days: Tuesdays, Wednesdays and Thursdays Consultation Hours: 9:00 am to 2:00 pm

Venues:

• Department of Dietetics, NHA
• Patients’ bedside
• Hospital kitchen

Daily schedule

Morning shift 8am – 2pm	Nutrition Education Ward rounds Conducting outpatients clinic Nutrition assessment and counseling including intra-mural patients Menu planning Supervision and dispensing of therapeutic fluids and solid diets in the therapeutic kitchen Processing of high-protein multimix soy-based grains (NHA fortified cereals)
Afternoon shift 2pm-8pm	Attending to inpatient referrals including intra-mural patients Therapeutic kitchen operation continues Processing of NHA fortified cereals continues (production, packaging and sales)

6.0       ORGANISATIONAL CHART

**DCS: Director of Clinical Services

**CMAC: Chairman Management Advisory Committee

7.0 HEALTH AND SAFETY POLICY

• Maintaining food safety rules and hygienic practices in the work place.
• Maintaining hospital guidelines on infection prevention and control
• Protecting clients from unhealthy, unwholesome, mislabelled or adulterated foods.
• All staff must wear appropriate clothing at all times while at work

8.0 POLICY ON MINIMUM STANDARDS

The department establishes and maintains standards on food production and services, sanitation, safety and security. The nutrition and dietetics practitioners support and promotes high standard of professional practice regulated by the Institute for Dietetics in Nigeria.

The department also ensures proper documentation of care to clients and good inter-personal and intra/inter-professional relationships to ensure optimal outcomes and provide prompt service delivery and best practice procedure.

9.0 LIST OF STAFF AND QUALIFICATIONS

Names	Qualifications	Designation
Victoria A. Ajako	HND, Nutrition and Dietetics; PGD, Nutrition	Chief Dietitian
Gladys C. Nwaka	HND, Nutrition and Dietetics; PGD, Nutrition	Chief Dietitian
Stephanie O. Omali	HND, Nutrition and Dietetics	Asst. Chief Dietitian
Adaeze C. Okorie	BSC, Nutrition and Dietetics	Senior Dietitian
Chioma P. Mmiriukwu	BSC, Nutrition and Dietetics	Dietitian I
Christiana Isah	Senior Secondary Leaving Certificate (SSCE)	Dietetic assistant

The members of the department are fully registered with the Institute for Dietetics in Nigeria.

Contact email : hod.dietetics@nationalhospital.gov.ng