Nutrition

1. General information: The Nutrition Department was established in 2006 and is responsible for medical nutrition screening, assessment, diagnosis, and treatment for patients seen in consultation, as outpatients, or as inpatients, as well as nutrition teaching ward rounds, research, and other tasks; it develops nutrition diagnosis and treatment plans for patients, prescribes therapeutic diet menus, and guides nutrition chefs in preparing therapeutic diets. It also undertakes the management of postpartum center confinement meals and the nutrition cafeteria. 2. Personnel team: The current team consists of 1 chief physician, 3 supervising technicians, 1 licensed physician, 1 registered dietitian, and 1 nurse. 3. Equipment: It is equipped with a body composition analyzer, weighing scale, sphygmomanometer, skinfold thickness caliper, handgrip dynamometer, food simulation models, etc. 4. Clinical features: （1）Specialized nutrition outpatient services: Medical nutrition therapy is provided for various diseases related to nutritional metabolism (such as abnormal blood glucose, abnormal weight, kidney problems, cardiovascular and cerebrovascular problems, respiratory system problems, etc.), and specialized outpatient clinics are available for medical weight management, postoperative nutrition management after weight-loss surgery, a multidisciplinary obesity joint clinic, maternal nutrition, and others. （2）Weight management outpatient service: The outpatient clinic adopts a dual-track working model of “nutrition physician + nutrition technician”: nutrition technicians complete patients’ nutritional assessments through dietary surveys, anthropometry, body composition analysis, and other means; nutrition physicians formulate intervention plans based on the assessment results and establish health records covering dietary prescriptions, exercise recommendations, behavioral guidance, and other content; nutrition technicians continuously follow up patients’ adherence through an online platform, forming closed-loop management of “assessment–intervention–follow-up.” For patients after weight-loss surgery, nutritional risk screening and metabolic indicator monitoring modules are added to ensure the safety and effectiveness of the intervention. （3）In cooperation with clinical departments, it provides enteral and parenteral nutrition support and develops individualized nutrition intervention plans for patients to support clinical treatment and improve patients’ nutritional status. （4）It develops four major categories of diets—basic diets, therapeutic diets, tube-feeding diets, and metabolic experimental diets—comprising approximately several dozen types of diets. （5）It organizes and participates in various forms of nutrition education and public welfare activities, including health education consultations and free health clinics. 5. Research and teaching: It undertakes the clinical teaching of medical nutrition interns from Suzhou Health Vocational School.