UGMC Head Of Department | Dietetics, Nutrition & Food Therapeutics

Emelia Dery Gbogr

Emelia Dery Gbogr

Head of Department | Dietetics, Nutrition & Food Therapeutics

Emelia Dery Gbogr is the Head of the Department of Dietetics, Nutrition and Food Therapeutics. She is a qualified nutritionist and registered dietitian with a strong commitment to advancing health, wellness, and evidence-based nutrition practice.
She is passionate about empowering individuals and communities to make informed dietary choices that support long-term health and disease prevention. Her work integrates clinical nutrition, food science, and preventive healthcare, with a focus on making nutrition a core part of holistic healthcare delivery.

Educational and Professional Background
She holds a Bachelor’s Degree in Community Nutrition and a Master’s Degree in Dietetics, and is a licensed/registered dietitian.
Her continuous professional development includes training in:
  •  Medical Nutrition Therapy 
  •  Diet and disease management 
  •  Public health nutrition 
  •  Wellness coaching 

She has also completed clinical rotations in hospital settings, gaining experience in therapeutic nutrition and patient-centered care.


Professional Experience and Key Roles
Her career spans clinical, academic, leadership, and community health roles, including:
  • Head of Department – Dietetics, Nutrition and Food Therapeutics
    Leading departmental strategy, clinical nutrition services, and evidence-based practice integration. 
  • Clinical Dietitian/Nutritionist
    Providing individualized nutrition therapy for patients with chronic and acute conditions. 
  • Community Nutrition Advocate
    Designing and implementing public health nutrition programs to promote preventive care. 
  • Educator and Mentor
    Training students, interns, and young professionals in dietetics and nutrition practice. 
  • Research Contributor
    Participating in nutrition-related research focused on disease prevention and health promotion. 

Leadership Experience
She has held several leadership positions, including:
  •  Head of Dietetics Department (UGMC, Accra; St. Lucas Hospital, Wiaga) 
  •  Patient Meal Services Team Lead (UGMC, Accra) 
  •  Community Nutrition Program Coordinator (Martyrs of Uganda Health Centre, U/E/R) 
  •  Educator and Clinical Mentor (UGMC, Nalerigu Nursing and Midwifery Training School, St. Lucas Hospital) 

Her leadership responsibilities include:
  •  Strategic planning and departmental management 
  •  Supervising multidisciplinary teams 
  •  Coordinating clinical nutrition services 
  •  Leading community health initiatives 
  •  Mentoring healthcare professionals and students 

Leadership Style
Her leadership style is collaborative, empowering, and vision-driven. She prioritizes teamwork, accountability, and evidence-based practice.

Her approach focuses on:
  •  Building strong interdisciplinary collaboration 
  •  Empowering staff and students through mentorship 
  •  Encouraging innovation and continuous learning 
  •  Ensuring patient-centered care in all services 
  •  Aligning departmental goals with healthcare priorities 

Clinical and Research Interests
Her professional interests include:
  •  Medical Nutrition Therapy for chronic diseases such as diabetes, hypertension, and cardiovascular conditions 
  •  Preventive nutrition and lifestyle modification 
  •  Patient-centered dietary care 
  •  Nutrition and disease prevention research 
  •  Community nutrition and public health programs 
  •  Advancing innovation in dietetics practice 

Contribution to Healthcare
Her work has contributed significantly to both patient care and the broader healthcare system by:
  •  Improving individualized nutrition therapy for better patient outcomes 
  •  Promoting preventive health through education and community programs 
  •  Strengthening departmental nutrition services and clinical systems 
  •  Mentoring future healthcare professionals 
  •  Supporting evidence-based integration of nutrition into healthcare delivery 

8. Professional Challenges
She recognizes key challenges in healthcare delivery, including:
  •  Rising burden of chronic diseases 
  •  Limited access to dietetic services in some communities 
  •  Workforce shortages and professional burnout 
  •  Incomplete integration of nutrition into mainstream care 
  •  Resource and funding constraints for preventive programs 

Professional Ethics
Her practice is guided by strong ethical principles, including:
  •  Beneficence and non-maleficence 
  •  Patient autonomy and informed choice 
  •  Justice and fairness in care delivery 
  •  Confidentiality of patient information 
  •  Professional integrity and evidence-based practice 
  •  Respect for cultural food practices and beliefs 

Vision for Healthcare
Her vision is for a healthcare system that is preventive, equitable, and innovative, where nutrition and lifestyle education are fully integrated into all levels of care.

She advocates for stronger community engagement, improved access to nutrition services, and policy integration of dietetics to reduce disease burden and promote long-term wellness in Ghana and beyond.

Advice to Young Healthcare Professionals
She encourages young professionals to be guided by:
  • Compassion: Always prioritize empathy and patient-centered care 
  • Knowledge: Commit to lifelong learning and continuous improvement 
  • Integrity: Maintain honesty, responsibility, and ethical practice in all professional duties