Overview

The Department of Dietetics, Nutrition and Food Therapeutics is responsible for providing evidence-based medical nutrition therapy to support healing, manage diseases, and promote overall health. The department uses scientific nutritional principles to design individualized therapeutic diets that complement medical treatment and improve patient outcomes.
We assess patients’ nutritional needs and translate medical diagnoses into practical, culturally appropriate dietary plans that support recovery, disease control, and long-term wellness.

About the Profession
Dietitians and Nutritionists in the department act as “food doctors,” working closely with clinicians to manage diseases such as diabetes, hypertension, kidney disease, obesity, cancers, and other non-communicable conditions.

We support patients by:
  • Managing malnutrition and poor dietary habits
  • Improving disease control through diet therapy
  • Preventing complications related to improper nutrition
  • Promoting healthy lifestyle practices
Our work focuses on using food as a therapeutic tool for prevention, treatment, and recovery.

Services Provided
The department offers the following core services:
  1. Nutritional assessment and screening
  2. Therapeutic diet planning and implementation
  3. Enteral and parenteral nutrition support
  4. In-patient and out-patient nutrition care
  5. Nutrition counselling and patient/family education
  6. Menu planning and modification for clinical conditions
  7. Nutritional monitoring and evaluation

Department Functions
At UGMC, our services include:
  1. Food Services: Planning and overseeing inpatient therapeutic meals
  2. Clinical Nutrition Services: In-patient and out-patient diet therapy
  3. Nutrition Education: Patient, family, and community education
  4. Research: Dietetics and nutrition-related studies
  5. Community Outreach: Screening, seminars, and public health nutrition programs

Role in Patient Care
The department is involved in patient care early, often within 24 hours of admission through nutritional screening.
We manage:
  1. Patients with chronic diseases (diabetes, hypertension, obesity, cancers, renal disease)
  2. Post-surgical and critically ill patients
  3. Maternal and child nutrition cases
  4. Patients requiring weight management (gain or loss)
  5. Our interventions improve recovery, strengthen immunity, and enhance disease control.

Impact on Patient Outcomes
Our work contributes to:
  1. Improved blood sugar and blood pressure control
  2. Faster recovery and wound healing
  3. Reduced complications and infections
  4. Shorter hospital stays
  5. Better long-term management of chronic diseases
Without dietetic services, patients are at higher risk of poor disease control, malnutrition, and prolonged recovery.

Scope of Practice
The department is trained and licensed to:
  1. Conduct nutritional assessments and diagnosis
  2. Develop individualized nutrition care plans
  3. Provide counselling and therapeutic interventions
  4. Supervise hospital food services and diet compliance
  5. Collaborate with multidisciplinary healthcare teams
  6. Participate in audits, education, and research
We are regulated by the Allied Health Professions Council (AHPC) and operate under national and institutional guidelines.

Collaboration
We work closely with:
  • Physicians and clinicians
  • Nurses
  • Pharmacists
  • Catering officers and diet cooks
  • Multidisciplinary hospital teams
This ensures integrated and holistic patient care.

Ethics, Safety and Quality
Our practice is guided by:
  • Ministry of Health (MoH) ethical standards
  • Patient’s Charter (autonomy, confidentiality, informed consent)
  • Evidence-based clinical guidelines
  • UGMC policies and quality assurance systems
  • Infection prevention and food safety standards
We prioritize patient safety, hygiene, and accurate dietary management at all times.

Additional Departmental Role
The department also contributes to:
  • Training of students and interns
  • Clinical and community research
  • Public health education and NCD prevention programs
  • Community screenings and nutrition awareness campaigns
We emphasize culturally appropriate nutrition using local foods tailored to medical needs.

Professional Standards
Staff are expected to demonstrate:
  • Strong clinical and analytical skills
  • High ethical standards and integrity
  • Effective communication and teamwork
  • Ability to work under pressure
  • Commitment to continuous learning and professional development

Summary
The Department of Dietetics, Nutrition and Food Therapeutics plays a critical role in patient care by integrating nutrition into medical treatment. Through individualized diet therapy, education, and collaboration, we support prevention, treatment, and recovery across all patient groups, contributing significantly to improved health outcomes within UGMC and the wider community.

Our Team

Emelia Dery Gbogr
Emelia Dery Gbogr
Head of Department | Dietetics, Nutrition & Food Therapeutics

Available Services

1 Food Services
2 In-Patient and Out-Patient Services
3 Education
4 Research
5 Community Service

Contact & Appointments

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