DEPARTMENT OF BIOCHEMISTRY HUMAN NUTRITION AND DIETETICS UNIT

A PRESENTATION ON AN INDUSTRIAL
TRAINING at
NATIONAL HOSPITAL ABUJA and
SHARON ULTIMATE HOTELS ABUJA
By
OGOGO VICTORY UYIMELEMEBESHIE
16/044144052
PRESENTED TO HUMAN NUTRITION AND DIETETICS
UNIT,
DEPARTMENT OF BIOCHEMISTRY,
FACULTY OF BASIC MEDICAL SCIENCES
DEPARTMENT OF BIOCHEMISTRY HUMAN NUTRITION AND DIETETICS UNIT

PART A
HOSPITAL
ABSTRACT
THE INDUSTRIAL TRAINING IN THE
HOPITAL WAS WORTH THE
EXPERIENCE AS IT BRIDGED THE GAP
BETWEEN THE THEORETICAL
KNOWLEDGE ACQUIRED IN THE
COURESES CLINICAL NUTRITION AS
WELL AS HOSPITAL PRACTICE 1
ABOUT NATIONAL HOSPITAL
ABUJA
ORIGINALLY DESIGNED TO CATER FOR
THE NEEDS OF WOMEN AND CHILDREN IN
NIGERIA & WEST AFRICA SUB-REGION. IS
NOW A NATIONL HEALTH INSTITUTION
WELL DEVELOPED & EQUIPED WITH
MEDICAL FACILITIES TO IMPROVE
HEALTH & THE RISK OF MORTALITY IN
OUR SOCIETY TODAY
DIETETIC DEPARTMENT
IT IS RUNNED BY A GROUP OF 5 DIETITIANS
INCLUSIVE OF THE CHIEF DIETITIAN (HOD)
& A DIETETIC ASSISTANT
THE DIETETIC DEPARTMENT IN NHA IS
FURTHER SUBDIVIDED INTO 4 UNITS;
1.THE PROCESSING UNIT
2.THE THERAPEUTIC KITCHEN UNIT
3.THE CLINICAL UNIT
4.THE WARD UNIT
DEPARTMENT OF BIOCHEMISTRY HUMAN NUTRITION AND DIETETICS UNIT

The department of Dietetics National

Hospital Abuja is subdivided into 4 units:

1. PROCESSING UNIT
2. THERAPETIC KITCHEN UNIT
3. CLINICAL UNIT
4. WARD UNIT
 PROCESSING DEPARTMENT
In the Processing unit 2 therapeutic formulas
are produced called the
NATIONAL HOSPITAL ABUJA- FORTIFIED
CEREALS (NHA-FC)
1. FORMULA P
2. FORMULA 5

The formula P are for the Pediatric, while formula 5 are for Adults
DEPARTMENT OF BIOCHEMISTRY HUMAN NUTRITION AND DIETETICS UNIT

“ THE PROCESSING UNIT ENSURES THE PROPER

AND SAFE PRODUCTION/ MANUFACTURING OF
THE FORMULA P & 5 FOR USE IN THE
THERAPEUTIC KITCHEN AND SALES TO
REQUESTING CLIENTS/ PATIENTS.
IT IS A PROTEIN-RICH PAP BASED PRODUCT
WITH NUTRITIONAL COMSITIONS:
”
FORMULA 5 (in ratios) FORMULA P (in ratios)
SORGHUM 3 SORGHUM 16
SOYBEANS 2 SOYBEANS 3
GROUNDNUT 1 GROUNDNUT 1
 ACTIVITIES IN THE PROCESSING
UNIT
SORTING/ PICKING, SOAKING,
TIEING, WASHING, BOILING,
DEHYDRATING, TOASTING,
GRINDING, PACKAGING, STORAGE,
DISTRIBUTION & SALES OF THE NHA-
FC
DEPARTMENT OF BIOCHEMISTRY HUMAN NUTRITION AND DIETETICS UNIT
DEPARTMENT OF BIOCHEMISTRY HUMAN NUTRITION AND DIETETICS UNIT

THE
THERAPEUTIC
DEPARTMENT OF BIOCHEMISTRY HUMAN NUTRITION AND DIETETICS UNIT

THE THERAPEUTIC KITCHEN

IN THE THERAPEUTIC KITCHEN THEIR
BASIC AIM IS TO RESTORE THE
NUTRITIONAL STATUS OF THE PATIENT ON
ADMISSION THROUGH APPROPRAITE
“DIETARY MODIFICATION”
THE THERAPEUTIC KITCHEN IN NHA
SUPPORTS BOTH ENTERAL AND
PARENTERL NUTRITION
THE ENTERAL NUTRITION IS CALLED THE
MAIN/ SOLID MEAL WHILE THE
 THERAPEUTIC FLUID MEAL
THERE ARE 8 MAIN THERAPEEUTIC FLUID MEALS
WHICH ARE MODIFIED TO FIT THE INDIVIDUAL IN-
PATIENT NUTRIENT REQUIREMENT
WHICH ARE KNOWN AS
FORMULA 1A, 1B, 2, 3, 4, 5, 6 & P
THESE MEALS ARE USED WHEN INDICATED
THROUGH ACCURATE NUTRITION PROCESS AND
CONTRAINDICATED WHEN NUTRITIONAL
STATUS IS ADEQUATE
 MAIN/ SOLID MEALS
OTHER WISE KNOWN AS THE ENTERAL NUTRITION
SUPPORT
THESE ARE IN THE FORM OF MENU TO BE ORDERS IN
THAT THEY ARE NORMAL MEALS EATEN IN OUR
HOMES.
THEY ARE NUTRITIONAL MODIFIED BY THE DIETITIAN
TO MEET THE NUTRITIONAL NEEDS OF THE
INDIVIDUAL PATIENT BY MEANS OF “DIETARY
TRANSCRIPTION”
AFTER AN EFFECTIVE NUTRITIONAL ASSESSMENT AND
A PRECISE DIAGNOSIS HAVE BEEN MADE DIETARY
ACTIVITIES IN THE
THERAPEUTIC KITCHEN
1. TO SUPERVISE THE PROPER PREPARATION OF THE
THERAPEUTIC MEALS BY THE DIET COOKS
2. TO VET THE MEALS MENU FOR THE DIET COKS
3. TO RECORD FOD AND MEALS TO BE SERVED
THRUOGHOUT THE DAY
4. TO UPDATE PATIENT MODIFIED DIET IN THE
THERAPEUTIC FLUID/ MAIN MEAL LIST
5. TO ENSURE APPRPRIATE DOCUMENTATION OF THE
DAYS, MENUS, NUBERS OF PATIENT FED,
COMPLAINS AND CHALLENGES ENCOUNTERED.
THE CLINICAL
UNIT
THE CLINICAL UNIT
THIS IS WHERE ACTIVITIES TAKES PLACE ON
CLINICAL DAYS TUESDAYS AND THURSDAYS
9AM – 12:30PM WHICH ARE;
1. NUTRITIONAL ASSESSMENT
THIS INCLUDES THE ANTHROPOMETRY AND THE
DIETARY ASSESSMENT METHODS
2. NUTRITION COUSELLING
3. NUTRITIONAL INTERVENTION/ PLAN
THE CLIENT OR OUT-PATIENT ARE GIVE A WEEK
MENU PLAN DIETARY GUIELINE AND A PORTION
CONTROL CUP
MY ACTIVITIES IN THE
CLINIC UNIT
1. ASSESSMENT OF PATIENT ANTHROPOMETRY
STATUS (WEIGHT, HEIGHT, BMI & IBW)
2. DIETARY ASSESSMENT OF THE PATIENT
3. PROPER BILLING AND DOCUMENTATION OF A
PATIENT
4. DELIVERING HEALTH TALKS IN VARIOUS
CLINIC I.E. STC, MOPD, NPI, POPD, ONCOLOGY
& ANTI-NATAL
5. SALES OF FORMULA 5 & P
THE CLINICAL
UNIT
WARD UNIT

THIS IS THE UNIT IN CHARGE OF SEEING

TO THE REGULAR CHECKUP AND
RECOVERY OF IN-PATIENTS
WARD ROUNDS ARE ON MONDAY,
WEDNESDAY AND THURSDAY BUT NEW
CONSULTS EITHER BETWEEN OR ON
THESE DAYS ARE HANDLED
JUDICIOUSLY BY THE DIETITIAN ON
WARD DUTY
 MY ACTIVITIES IN THE
WARD UNIT
TO BE ACTIVELY INVOLVED IN WARD ROUNDS
CHOOSE 6 PATIENTS FOR DAILY ASSESSMENT RECORD
WEIGHT AND RELATED LAB RESULT WEEKLY AND
COMMENT
TAKE 24-HOURS DIETARY HISTORY
CALCULATE DAILY CALORIC INTAKE WITH GRAMS OF
CARBOHYDRATE, PROTEIN AND FAT
WRITING A REPORT OF ALL THE WARD ROUND AND
COMPLAINS
INFORMING DIETITIAN ON ARRIVAL OF A NEW CONSULT
 CASE STUDY PRESENTATION
Diabetic Ketoacidosis (DKA)
A 9years old male presented and being managed with DKA T1Dm
MEDICAL DIAGNOSIS: Diabetic Ketoacidosis
This is a form of type 1 diabetes
Name of patient: Luken Daniel
Date of admission: 17/07/2019
Date of Dietary management commenced: 17/07/2019
 NUTRITIONAL ASSESSMENT:
 ANTHROPOMETRIC MEASUREMENT

Body weight: 34kg

Height: 1.30m
Body Mass Index: 20.12
 BIOCHEMICAL ANALYSIS
17/07/2019: Random Blood Sugar – 17.6mmol/L
Pre-prandial – 14.2mmol/L
Post-prandial – 17.9mmol/l
PCV: 11.1g/dl 31%
18/07/2019: RBS was between the range of 5.30-
18.5mmol/l as medical intervention of introducing
additional insulin and immediate management of fluid
and electrolytes.
URINE ANALYSIS: Normal but for glucose
Staphylococcus aurus sensitivity tested positive to
Chloramphenicol, Clindamycin, Ciprofloxacin,
Gentamicin and Cetoxitin.
19/07/2019: RBS at 9:00 was 14.6mmol/l
 CLINICAL ASSESSMENT

17/07/2019: Generalized body

weakness
Pale
18/07/2019: Frequent urination
Fever (38.5C)
Weight loss
DIETARY ASSESSMENT

Patient frequently disposed to eating processed

foods such as biscuits, fast foods, pastries,
bread, soda etc. over a long period of time. In
addition, patient has an active lifestyle.
It was discovered that patient still ate processed
foods such as biscuits in between meals even
on admission in the hospital.
 NUTRITIONAL DIAGNOSIS

Elevated blood sugar levels related to excessive

carbohydrate intake evidence by elevated Resting Blood
Sugar (RBS) levels.
 NUTRITIONAL INTERVENTION
PLAN:
1. Patient was placed on 2000Kcal diet
2. Moderate carbohydrate (50%) of whole grains, vegetables
etc.
3. High protein of 3.1g/kg, increased fibre
4. Reduced saturated fats
5. Moderate salt
6. moderate pepper
7. no sugar
8. A Fruit serving per day.
Carbohydrate – 1000kcals, Protein – 400kcals, Fats – 600kcals
Food group Servings CHO (g) CHON (g) Fats (g)

Starch 11 165 33 11
Vegetable 7 35 14 -
Fruits 1 15 - -
Meat (lean) 4 - 28 12

Milk 3 36 24 24
(whole)

Fats (PUF) 4 - - 20
    251*4 = 99*4 = 396kcals 67*9 = 603
1004kcals
Food Servi Breakfas Lunch Dinner Snack 1 Snack 2 Snack 3
groups ngs t

Starch 11 3 3 2 2 - 1

Vegetable 7 2 3 2 - - -

Fruits 1 - - - 1 - -

Meats (lean) 4 1 2 1 - - -

Milk (lean) 3 1 - - - 1 1

Fats (PUF) 4 1 2 1 - - -
Recommended allowance = 2,000kcals/day
Name: LUKEN DANIEL
  BREAKFAST LUNCH DINNER

1 3 slices of bread 1 ½ cups cubed 4 medium boiled

sandwiched with a yam portage Irish potatoes
piece of shredded prepared with 1½ served with 2 cups
chicken in sauce & cups vegetables vegetable sauce
lettuce. Tea / milk. and 2 fresh fish and 2 pieces of
cuts. chicken
  NUTRITION MONITORING
Subsequently reviewed during follow up
and the following was observed;
1.Nil complains as related to the therapeutic food
2.Compliance to oral feeding
3.Patient often takes snacks (crackers) after meals in the
hospital and was advised/ counselled on healthy snacking
immediately it was noticed
4.Random blood sugar was taken once in every 2 hours to
observe insulin activity pre-prandial and post prandial.
 NUTRITION EVALUATION

With the introduction of additional insulin and

modified diet, patient RBS improved to a healthier
level of 8.9mmol/l. The mother asked to be taught
how to deliver insulin to her son (the patient) which
was done and she was afterwards counselled on a
‘healthy diet’, she was given a menu plan, portion
control cup and a dietary guideline on a healthy diet
before being discharged.
 PART B
FOOD SERVICE INSTITUTION
(HOTEL ATTACHMENT)
 ABOUT SHARON ULTIMATE
HOTELS
Architected by her founder the present president of the
Full Gospel Business Men Fellowship (FGBMF).
Sharon Ultimate Hotels has it main priorities on
maintaining nature as trees and flowers envelops the
hotel leading to a free flow of oxygen and a cool
environment. She is well known for her Specials
“Sharon Ultimate Mixed Grills”. Her reception is
graceful and her meals delightful.
 SHARON
ULTIMATE
HOTELS
 SHARON ULTIMAE HOTEL MENU
Sharon Ultimate Hotels basically serves five (5) menus with exception to the buffet menu,
these are;
1. MENU “A”: Which is the breakfast menu (beverages/ cereals), menu A are further
group into groups of A, B and C. (NIGERIAN AND CONTINENTAL BRAKFAST)
2. MENU “B”: This menu consist of Appetizers and Soups (CONTINENTAL DISHES)
3. MENU “C”: This menu includes Cold Starters, Soups, Main Dishes, and Desserts
(CONTINENTAL DISHES)
4. MAIN DISH MENU: Which is an inclusion of the specificity of the Chicken, Beef,
Seafood and Desert to be served.
5. MENU “E”: This menu consists of Hot Soups, and Main Dish, (NIGRIAN DISHES)
TOOLS USED IN STORE
REQUESTING OF NEW
STOCK TO THE KITCHEN

1. THE REQUISITION BOOKLET

2. STOCKBOOK
IN SHARON ULTIMAE
HOTEL I WAS PRIVILEGE TO
WORK IN TE FLLOWING
PLACES
1. THE ULTIMATE KITCHEN
2. THE PASTRY KITCHEN
3. THE ULTIMATE RESTAURANT
4. THE ULTIMATE BAR
5. THE ULTIMATE ROOM SERVICE
THE ULTIMATE KITCHEN
THIS IS WHERE AL THE CUISINES ARE
BEEN COOKED THE EXECUTIVE
CHEF HEADS THIS UNIT AS
FOLLOWED BY THE SOUS CHEF
WITH THE COOKS AND HE IT COOKS
AS MEMBERS OF TE KITCHEN
MY ACTIVITIES IN THE
KITCHEN
1. THE PORTIONING OF FOODS COOKED
2. THE PREPARATION OF DIFFERENT OR
ASSORTED TYPES OF FOODS
3. ENSURING THAT SANITATION AND SAFETY
MEASURES ARE USED IN THE KITCHEN
4. SERVING OF FOOD COOKED AS WELL AS
GARNISHING TO IMPROVE IT APPEALNESS
5. RECORDING OF DUCKETS
6. STOCK TAKING
THE PASTRY KITCHEN
THIS IS WHERE ALL SNACKS IN THE
HOTEL ARE BEEN MADE SUCH AS; MEAT
PIE, CHICKEN PIE, SAUSAGE ROLL,
SCOTCH EGG, HOT DOGS, QUEENS CAKE
SMALL AND LARGE, DOUGHNUT, FISH
ROLL, TOASTED SANDWICH, BREAD
LOAF, FISH PIE, BEEF JACKET, ETC.
MY ACTIVITIES IN THE
PASTRY KITCHEN
1. I PREPARED SNACKS TO BE SERVED FOR
FNCTIONS, ORDERS AND SNACKS
2. RECORDING OF DUCKETS
3. STOCK RECORDING AND BALANCIING
4. OPERATING SOME EQUIPMENTS
5. I PREPARED FISH SAUCE
6. GREASED THE PAN FOR BREAD MAKING
 ULTIMATE
RESTAURANT
THE ULTIMATE
RESTAURANT

SHARON ULTIMATE RESTAURANT

PROVIDES JUST TWO (2) SERVICES
WHICH ARE:

1. A LA CART SERVICES
2. BUFFET SERVICES
 MY ACTIVITEIS IN THE
ULTIMATE RESTAURANT
1. TAKE ORDERS FROM GUEST
2. ARRANGE THE RESTAURANT TABLES AFTER BEING
USED
3. ENSURE PROPER SERVING OF FOODS
4. ENSURE TO CHARGE ADDED 15% OF FOOD COST
CONSISTING OF 5% VAT AND 10% SERVICE CHARGE
5. I WIPED PLATES AND SPOONS AFTER BEING WASHED
6. I DECORATED TABLES TO BE USED IN THE
RESTAURANT
THE ULTIMATE BAR

THIS IS WHERE DRINKS AN SNACKS

ARE SOLD
SOFT MUSICS ARE ALWAYS PLAYED IN
THE BAR TO KEEP THE MOOD HIGH
MOST TIMES MEETINGS ARE HELD I
THE BAR BY CONTRACTORS, NGOs,
etc.
ACTIVITIES IN THE
ULTIMATE BAR
1. I ENSURED ALL CUSTOMERS AND
GUEST ARE PROPERLY
WELCOMED AND ADDRESSED
2. I SERVED DRINKS AND SNACKS
3. I RECORDED DUCKETS SOLD
4. STOCK TAKING
THE ULTIMATE ROOM
SERVICE

THESE ARE THE STAFFS RESPONSIBLE

FOR EFFECTIVE COMMUNICATION WITH
GUEST AS WELL AS DELIVERING OF
FOODS TO THEIR ROOMS OR TO THE
RESTAURANT AS DEMANDED BY THE
GUEST
MY ACTIVITIES AT THE
ULTIMATE ROOM SERVICE
1. I ENSURED EFFECTIVE CMMUNICATION
WITH GUESTS
2. I DELIVERED FOOD ORDERED BY THE
GUEST ON TIME
3. I ENSURED TO CHARGE EXTRA 25% ON
FOOD COST
THANKS FOR
LISTENING