BASIC VIEW OF FOOD AND CLINICAL NUTRITION

Journal of Food and Clinical Nutrition is a peer reviewed open access journal which announces articles for the upcoming issue of our journal

Clinical nutrition is nutrition of patients in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics, but also (and mainly) inpatients in hospitals. It incorporates primarily the scientific fields of nutrition and dietetics. It aims to keep a healthy energy balance in patients, as well as providing sufficient amounts other nutrients such as protein, vitamins, minerals.

Dietary needs and disease processes

Normally, individuals obtain the necessary nutrients their bodies require through normal daily diets that process the foods accordingly within the body. Nevertheless, there are circumstances such as disease, distress, stress, and so on that may prevent the body from obtaining sufficient nutrients through diets alone. In such conditions, a dietary supplementation specifically formulated for their individual condition may be required to fill the void created by the specific condition. This can come in form of Medical Nutrition

Methods of nutrition

Among the routes of administration, the preferred means of nutrition is, if possible, oral administration. Alternatives include enteral administration (in nasogastric feeding) and intravenous (in parenteral nutrition).

Clinical malnutrition

In the field of clinical nutrition, malnutrition has causes, epidemiology and management distinct from those associated with malnutrition that is mainly related to poverty.

The main causes of clinical malnutrition are:

• Cachexia caused by diseases, injuries and/or aging
• Difficulties with ingestion, such as stroke, dementia, depression, dysphagia 
• Clinical malnutrition may also be aggravated by iatrogenic factors, i.e., the inability of a health care entity to appropriately compensate for causes of malnutrition.

Medical nutrition therapy

Medical nutrition therapy (MNT) is the use of specific nutrition services to treat an illness, injury, or condition. It was introduced in 1994 by the American Dietetic Association to better articulate the nutrition therapy process. It involves the assessment of the nutritional status of the client and the actual treatment, which includes nutrition therapy, counselling, and the use of specialized nutrition supplements devised and monitored by a medical doctor physician or registered dietitian nutritionist (RDN). Registered dietitians started using MNT as a dietary intervention for preventing or treating other health conditions that are caused by or made worse by unhealthy eating habits.

The role of MNT when administered by a physician or dietitian nutritionist (RDN) is to reduce the risk of developing complications in pre-existing conditions such as type 2 diabetes as well as ameliorate the effects any existing conditions such as high cholesterol. Many medical conditions either develop or are made worse by an improper or unhealthy diet

Interested can submit their manuscript through online portal

Submit manuscript at clinicalnutrition@emedicalsci.org or through mail at foodclinnutri@eclinjournals.com

For membership contact:

Media contact:

Maegan Smith

Managing Editor

Journal of Food and Clinical Nutrition 

Mail ID: clinicalnutrition@emedicalsci.org

WhatsApp no: + 1-504-608-2390