DEPARTMENT OF CARDIOVASCULAR MEDICINE KYUSHU UNIVERSITY GRADUATE SCHOOL OF MEDICAL SCIENCES

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Test & Treatments

サブメニュー Cardiac Cath and EPS / RFCA Cardiac ECHO Coronary CT and Heart MRI   Nuclear Cardiology     Other Special Physiological Studies    Heart Rehabilitation    Nutritional Guidance Heart Cath and EPS   Heart ECHO Coronary CT and Heart MRI   Nuclear Cardiology     Other Special Physiological Studies    Heart Rehabilitation    Nutritional Guidance Cardiac Cath and EPS / RFCA Heart ECHO Coronary CT and Heart MRI   Nuclear Cardiology     Other Special Physiological Studies    Heart Rehabilitation    Nutritional Guidance Heart Cath and EPS   Heart ECHO Coronary CT and Heart MRI   Nuclear Cardiology     Other Special Physiological Studies    Heart Rehabilitation    Nutritional Guidance

Nutritional Guidance


This year, the Heart Center has obtained 7 : 1 of the basic hospitalization fees, and hence increased the number of nurses from 37 to 53 (including 1 head nurse). With the increase in nursing staff, we have strengthened collaboration among medical staff in departments of the Heart Center, aiming at smooth implementation of medical care and treatment.


An example of general menuIn Kyushu University Hospital, we prepare meals that we hope can ease the anxiety of patients over their illness. We devote all our energy in planning menus, cooking, and selecting food ingredients, with goals to achieve reputations such as “the meals at Kyushu University Hospital are more delicious that the meals I eat at home. I do look forward to the next meal”, and to create a free atmosphere such as “I would like to have this kind of meal”. In order that patients with heart diseases, many of whom are on a restricted diet, may enjoy the hospital meals, from this year we have completely stopped using frozen food ingredients but are using seasonal foods and domestic products. For some meals, we are gradually changing the utensils to earthenware such as Imari ware. The ward staff and attending physicians are constantly keeping close communication to plan the most appropriate diet prescriptions and the best possible menus.

From June last year, we have started “group nutritional guidance” in the ward twice a month. Nurses in charge of heart rehabilitation invite patients or their families to participate, and we constantly have a group of around 25 participants. We have received favorable comments from persons who received guidance, telling us that the guidance has been helpful to continue dietary therapy at home, which is important for heart disease. Feedback from participants included comments that they had a good understanding of the practical aspects such as salt contents of foods and cooking methods, as well as the importance of eating habit after discharge from hospital.

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In individual nutritional guidance, we provide guidance on nutrition (meal) according to the disease to individual patient and his/her family. We emphasize the importance of including at least 30 food items in the meals every day. Considering the background of each patient, the dietitian educates the patient on the importance of self control in eating, and at the same time makes sure that the patient understands the concepts of “you are what you eat” and “food is as important as medicine for health”. Basically we conduct nutritional guidance by listening attentively to the patient

 


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