Unit 1: Introduction to Hospital Nutrition

• Definition and importance of clinical nutrition in hospitals
• Difference between clinical and general nutrition
• Structure of the hospital nutrition department (Dietitian, Kitchen Supervisor, Clinical Nutritionist)
• Patients’ nutritional rights
• Coordination between doctor, dietitian, and nursing staff
• Types of hospital nutrition units (Inpatient, Outpatient, ICU, Oncology, Pediatrics)

 Unit 2: Clinical Nutrition Assessment

• Steps of nutritional assessment
• Collecting dietary and medical history
• Anthropometric measurements (BMI, IBW, MUAC, etc.)
• Subjective Global Assessment (SGA)
• Clinical signs of malnutrition
• Biochemical assessment and lab indicators

Workshop: Patient case study and malnutrition grading.

 Unit 3: Diet Planning in Hospitals

• Principles of therapeutic diet planning
• Calculation of calorie, protein, and fluid requirements
• Meal design based on medical condition
• Cooking and preparation methods in hospital settings
• Meal timing and daily distribution schedules
• Examples: Diet plans for Diabetic, Renal, Burn, and ICU patients

 Unit 4: Enteral & Parenteral Nutrition

• Differences between oral, enteral, and parenteral feeding
• Types of enteral formulas
• Guidelines for tube feeding placement
• Possible complications and management
• Calculation of feeding rate and flow
• Total Parenteral Nutrition (TPN) composition and use

Practical Task: Calculate an ICU enteral feeding plan.

 Unit 5: Hospital Food Service Management

• Stages of food preparation in hospitals
• Tray Line System and meal distribution
• Temperature and contamination control
• Applying HACCP standards in hospital kitchens
• Handling special therapeutic diets
• Coordination between kitchen and clinical nutrition units

Field Activity: Guided video or hospital kitchen visit.

 Unit 6: Nutrition for Clinical Cases

• Nutrition for patients with:
  
  • Diabetes
  • Hypertension and Heart Disease
  • Liver and Kidney Disorders
  • Cancer
  • Surgery and Burns
  • Pediatrics and Infants
  • Elderly Patients
• Allergies and food intolerance management
• Use of Oral Nutritional Supplements (ONS)

 Unit 7: Documentation & Monitoring in Hospitals

• Writing the Nutrition Care Process report
• SOAP and ADIME documentation models
• Patient follow-up and progress evaluation
• Performance indicators in clinical nutrition
• Periodic reporting and audit documentation

Workshop: Write a real patient nutrition report.

 Unit 8: Career Readiness in Clinical Nutrition

• Communication skills within medical teams
• Professional interaction with patients and families
• Professional dress code and ethics
• How to apply for clinical nutrition jobs (CV & interview skills)
• Training on JCI and WHO standards
• Graduation Project: Full patient nutrition plan (admission to discharge)