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Nutrition and Dietetics

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"Let your food be your medicine and your medicine be your food"

The Nutrition and Dietetics Unit of CIPSA operates evaluating, detecting, correcting and supervising food according to public health and the principles of prevention, as follows:

First visit: clinical and dietary history, anthropometric assessment, calculation of nutritional requirements, evaluation of dietary habits, and delivery of customized nutritional recommendations.

Follow-up visits: include anthropometric assessment, delivery of customized meal plan with detailed nutritional composition, evaluation of dietary survey, positive reinforcement of the newly acquired eating habits and dietary adjustment in the proposed plan.
Intervening in the following areas:

  • Weight Control
  • Clinical Nutrition
  • Artificial Nutrition
  • Nutrition and Sports
  • Weight Control
    The objective is to achieve a healthy weight adapted to the stage of life and the specific physiological needs, for which it has:
    • Weight loss or hypocaloric diets
    • Protein-enriched diets
    • Weight gain or hypercaloric diets
  • Clinical Nutrition
    The aim is to apply the rules and basis of nutrition for the preparation of a customized meal plan adapted to the following conditions:
    • Metabolic Diseases: Overweight and obesity, hypertension, diabetes mellitus, dyslipidemia, osteoporosis, hyperuricemia and gout.
    • Digestive diseases: chronic constipation, irritable colon, gastric ulcer, hiatal hernia, gallstones, acute / chronic pancreatitis, inflammatory bowel disease: Crohn's disease, ulcerative colitis, diverticulosis, diverticulitis.
    • Post-digestive surgery: ileostomy, colostomy.
    • Oropharyngeal and / or esophageal dysphagia.
    • Renal Disease: Chronic renal failure, dialysis and pre – dialysis
    • Food intolerance and allergies: Celiac disease, intolerance to proteins in cow's milk, egg allergy, metabolic disorders.
  • Artificial nutrition
    The objective is to help meet the nutritional needs (which can not be covered by a conventional diet) in patients at risk of malnutrition and the presence of any of the following conditions:
    • Mechanical Swallowing Disorders: traumatic injuries to the head and neck, head and neck tumors, ENT and maxillofacial surgery, partial stricture of the esophagus, mechanical sequelae of radiation therapy.
    • Neuromotor Swallowing Disorders: troke, brain tumors, skull-brain trauma and surgery under sequel, altered consciousness of any origin, demyelinating or degenerative neuromuscular diseases, disorders of the autonomic nervous system.
    • Specific pathological processes with no or insufficient intake: Burns, sepsis, multiple trauma without digestive lesions, anorexia / cachexia and AIDS, hepatic encephalopathy, renal failure, gastrointestinal surgery or preparation for surgery, hyperemesis gravidarum.
    • Patient with altered anatomically digestive system but functionally intact: partial bowel resections, short bowel syndrome, some fistulas of the small intestine, post surgery of the upper gastrointestinal tract (esophagus, stomach, pancreas).
    • Patient anatomically intact but functionally altered digestive system: malabsorption syndromes, acute pancreatitis (as long as no obstruction), inflammatory bowel disease, external biliary or pancreatic fistulas, chemotherapy, radiation.
  • Nutrition and sport
    The aim is to improve the athlete's performance with pre-competition diets and recovery in different modalities such as marathon, half marathon or triathlon.


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