Zhongshan Hospital Xiamen University

Nutrition

I. Basic overview, qualifications and honors The Department of Clinical Nutrition of Zhongshan Hospital Affiliated to Xiamen University was established in 1995. It is a medical-technical department under the leadership of the vice president in charge of operations, integrating clinical nutrition diagnosis and treatment, teaching and research, and public health education. Its core responsibilities include nutrition screening–assessment–intervention for all inpatients, outpatient nutrition diagnosis and treatment, and preparation of enteral nutrition formulations. Based on clinical needs, the department focuses on key nutrition-support areas and has established a standardized clinical nutrition diagnosis and treatment system. It provides individualized nutrition plans for all population groups, actively conducts academic exchanges and public nutrition education, helps patients improve nutritional status, and promotes recovery. Existing qualification platforms include a therapeutic-diet meal-preparation room and an enteral-nutrition preparation room. From 2020 to 2022, it was continuously recognized as a national teaching unit for medical nutrition and weight management. Third-party honors include: in 2019, the Chinese Medical Doctor Association Nutrition Physicians Professional Committee’s “Excellent Department for Discipline Construction,” the National Nutrition Week “Best Communication Award,” and “Innovative Unit” for hospital smart nutrition education and service development; in 2025, “Excellent Organization” for the public-welfare activity Nutrition Knowledge in Communities and the hospital’s “Most Promising Department Award.” The department offices are on the second floor of Building 4; the nutrition clinic is VIP4 on the eighth floor of Building 7. II. Core diagnostic and treatment scope 1. Medical nutrition management of abnormal weight, including obesity and underweight; 2. Individualized nutrition therapy for pregnancy, digestive diseases, tumors, chronic kidney disease, diabetes and other chronic diseases, as well as special physiological periods; 3. Nutrition screening, assessment and support for critically ill patients and patients in the perioperative period; 4. Home enteral nutrition support and nutritional intervention during post-discharge rehabilitation; 5. Nutritional microbiome intervention, dietary guidance, and public nutrition and health education. III. Specialized subspecialties and core technical advantages (1) Chronic-disease nutrition management focuses on people with diabetes, chronic kidney disease, digestive diseases and other chronic conditions, and people in special physiological stages such as pregnancy. It combines disease characteristics, individual metabolic status and dietary preferences to formulate individualized nutrition therapy, adjusts strategies through long-term follow-up, helps patients scientifically adjust dietary structure, supports disease control and improves long-term quality of life. (2) The oncology nutrition-support subspecialty addresses the nutritional and metabolic characteristics of tumor patients at different disease and treatment stages, performs standardized screening and assessment, matches appropriate nutrition-support plans, improves nutritional status and treatment tolerance, and helps patients complete antitumor treatment successfully. (3) The perioperative and critical-care nutrition subspecialty covers patients throughout preoperative, intraoperative and postoperative periods and all kinds of critically ill patients. It conducts standardized nutritional-risk screening and precise assessment, promptly initiates appropriate nutrition-support routes and plans, reduces postoperative-complication risk, promotes recovery, and provides nutritional support for critical-care treatment. (4) The home nutrition-support subspecialty provides continuing nutrition guidance for rehabilitation patients requiring long-term intervention after discharge and people requiring home enteral nutrition support; it regularly follows nutritional status, dynamically adjusts support plans, and links hospital and home nutrition services. Core technical advantages: the department has built a complete inpatient–outpatient–home nutrition service chain, can customize individualized plans for all groups, and conducts nutritional microbiome intervention. Its enteral-nutrition preparation room operates in accordance with standardized procedures, strictly ensures preparation standards, and guarantees safe preparation and supply of enteral formulations, providing reliable support for clinical nutrition therapy. IV. Multidisciplinary MDT comprehensive diagnosis, treatment and whole-course management Around patients’ nutrition needs throughout the care cycle, the department has established continuous services covering inpatient, outpatient and home settings. Inpatient services routinely screen all patients; those at nutritional risk receive timely assessment and tiered intervention. The department participates in multidisciplinary collaboration with clinical departments and matches suitable nutrition support for complex cases. Outpatient services provide one-to-one care for people needing intervention and individualized guidance. Home services provide continuing follow-up for patients in post-discharge rehabilitation or requiring long-term enteral support, achieving seamless hospital-to-home management and continuous, standardized support at every stage. V. Personnel and expert strength The department has 7 employees: 1 associate chief nutritionist, 3 attending physicians, 1 associate chief nurse and 2 enteral-nutrition preparers. Team members hold multidisciplinary master’s degrees; many serve on national, provincial and municipal academic committees and have capabilities in publication, research projects and book editorial work. Their professional grades cover nutrition diagnosis and treatment, nursing and formulation preparation, meeting the full-process need from clinical plan design to safe supply of enteral formulations and providing professional clinical nutrition services to southern Fujian. The academic leader is Wang Hong, associate chief nutritionist. High-level personnel: the department emphasizes talent development and continuously optimizes its structure, building a complementary, well-tiered team. It has 5 master’s-degree holders, 71.4% of all staff, and 2 senior-title staff, 28.6%. Core expert: Wang Hong, department head; bachelor’s degree in Medical Nutrition from Sichuan University and part-time master’s degree in Nutrition and Food Hygiene from Xiamen University, with 20 years of clinical nutrition experience. Academic appointments: member of the Chinese Nutrition Society Nutrition Branch of Nephrology; deputy chair of the Nutrition and Rehabilitation Branch of Xiamen Rehabilitation Medicine Association; member of the Xiamen Clinical Nutrition Quality-control Center, etc. Research focus: perioperative nutrition and enhanced recovery after surgery (ERAS) for gastrointestinal tumors. VI. Coordinated development of medical care, education and research (1) Medical services: strictly follows clinical nutrition standards; has established standardized services covering chronic disease, oncology, perioperative and home support; routinely provides screening–assessment–intervention for all inpatients; operates a nutrition clinic; ensures safe formulation supply through standardized enteral-nutrition preparation; completes more than 5,000 inpatient nutrition interventions and more than 1,000 outpatient visits annually; prepares 75,000 bags of nutrient solution and 50,000 boxes/packages of nutrient powder annually. (2) Teaching and training: participates in compiling exercises for People’s Health Publishing House textbooks and undertakes institutional and hospital-level teaching. It trains hospital clinicians and nurses, residents in standardized training, interns and primary-care leaders in nutrition skills and clinical nutrition standards. Topics include inpatient screening standards, medical nutrition weight management, perioperative nutrition, oncology and chronic-disease intervention, standardized enteral and parenteral formulation use, and home nutrition guidance. (3) Research and innovation: the team has publication, project-research and editorial capabilities. It has published nearly 20 academic papers, including 3 SCI papers, with a cumulative impact factor of 14.1; led/participated in 2 research projects, both municipal; and focuses on pregnancy and childbirth, the nervous and digestive systems, and perioperative care, using research to improve clinical nutrition. VII. Summary of core advantages 1. Deep historical foundation: established in 1995 and developed a mature clinical nutrition operating system. 2. Clear, standardized subspecialties: focuses on chronic disease, oncology, perioperative and home support and meets diverse needs. 3. Mature full-chain service: integrates inpatient, outpatient and home care, with standardized enteral preparation. 4. Rational team structure: 7 staff covering nutrition medicine, nursing and preparation; multidisciplinary master’s degrees; many academic appointments; clinical, research and education capabilities. 5. Clear, convenient guidance: office and clinic locations are publicly identified, and the scope covers common nutrition-intervention situations. VIII. Department vision The department will remain focused on clinical nutrition needs, improve standardized diagnosis and treatment, refine inpatient–outpatient–home services, and enhance integrated clinical, teaching, research and health-education capacity. It will provide higher-quality, individualized nutrition support for patients and people with health needs, improve nutrition and recovery, promote public nutrition education, safeguard regional nutrition and health, and support high-quality development of regional clinical nutrition.