 

ONE MONTH INTERNSHIP REPORT 

ON 
NUTRITION COUNSELLING & DIET THERAPY
FIELD EXPERIENCE
 
SUBMITTED TO:                                                                              SUBMITTED BY:
DEPARTMENT OF NUTRITION                                                       VEDANJALI
ISABELLA THOBURN COLLEGE                                                      M.Sc. II (SEM III)
LUCKNOW 226007                                                200381720034
 
INTEGRAL
INSTITUTE OF
MEDICAL SCIENCES
AND RESEARCH
Dated- 1st September, 2021 –
30th September, 2021
Senior Dietitians- Mrs. Rafat
Zubeida, Ms. Shalini Yadav
Objectives of Internship
 To adopt previously learned theory during the work experience.
 To develop knowledge and the perspectives of managerial skills for the
management of a foodservice operation.
 To demonstrate the ability to provide nutrition education services and
counselling to patients
 Effective communication within the department and patients in the hospital.
 To be able to conduct food quality and safety audits, evaluation of existing
procedures, problem identification and recommendation of changes.
 To become familiar with rules and regulations, food service management
systems, and other areas associated with food service. 
 To seek practical ways of diet planning.
 To assist in delivery of health, nutrition and hygienic awareness.
 To develop a professional attitude in the personality.
Weekly Report
Week 1 and 2 (1st September, 2021- 15th September, 2021)
 We were made accustomed to the infrastructure of the hospital- the location of
various IPD wards and introduction to their nursing in charge.
 We were trained about how to read a patient’s file and assess his current condition.
 For two weeks, I was assigned to the In-Patient Department (IPD- Emergency,
ICCU, MICU, PICU, General Paediatrics Ward, Obs-Gynae, 2 ENT Wards, Private
Ward and 5 General Medicine Wards).
 I used to assess the patient’s vitals and advise the diet accordingly while he was at
the hospital. Once when he was about to get discharged, I gave him diet plans to
follow at home.
 I also visited the hospital’s kitchen to inspect the quality and hygiene of the lunch
prepared for the patients
 I also monitored the breakfast distribution for the whole month.
Weekly Report
Week 3 and 4 (16th September, 2021- 30th September, 2021)
 For the last two weeks I was assigned to the Out-Patient
Department (OPD) for the diet counselling of the walk-in patients.
 I used to sit with the Senior Doctors and prescribed the diet to
their patients.
 I used to get their anthropometric measurements, a detailed
current and past medical condition, their diet history and food
preferences and then plan the diet according to their nutritional
requirement.
 I also monitored the breakfast distribution for the whole month.
Kitchen Management and Food
Distribution
I used to visit kitchen for the first 15 days.
 The food was prepared in a hygienic condition with all the
cooks wearing mask and head covers.
 Diabetics were served a different menu than the other patients.
 After the food was cooked, the senior dietician used to taste
the food and once she approved, the food was then distributed.
 There was a well covered trolley which was used for the
transportation and distribution of food.
 Three workers were assigned for the distribution of food.
 I used to accompany them to supervise their work.
 A register was maintained by them through which they knew the
number of patients in each ward.
 The trolley was taken outside every ward and patient’s relatives used to
come out with their utensils to take food.
 After distribution in each ward the trolley was thoroughly cleaned
before moving to the next one.
 A list was maintained by each ward daily marking the needs of each
patient.
 I used to cross check the name of the patient from the list and
monitored whether he was getting the food according to his needs.
 I also used to supervise whether the distribution of food was fairly done
that is it was given only to the patients and not hospital staff.
Case Study
 Name of Patient- Mr. Jai Prakash
 Age- 60
 Diagnosis- Type 2 Diabetes Mellitus
Advice Given:
 To consume more fibre.
 To eat on every two hours.
 To lay off sugar completely.
 To consume one fruit daily.
 To consume lots of fluids through soups,
buttermilk, water and skimmed milk.
 Avoid bakery products, fired foods, nuts,
spices, whole milk & cream, chutneys,
etc.
Case Study
 Name of Patient- Ms. Afreen Fatima
 Age- 18
 Diagnosis- Type 1 Diabetes Mellitus with
left sided pneumonia
Advice Given
 To consume more fibre.
 To eat on every two hours.
 To lay off sugar completely.
 To consume one fruit daily.
 To consume lots of fluids through soups,
buttermilk, water and skimmed milk.
 Avoid bakery products, fired foods, nuts,
spices, whole milk & cream, chutneys, etc,
Case Study
 Name of Patient- Mr. Sumeri Lal
 Age- 36
 Diagnosis- Hepatitis C

Advice Given
 High protein, high carbohydrate & moderate fat
is recommended. Small & attractive meals at
regular intervals should be taken.
 Do not overeat
 Have enough fluid to prevent dehydration.
 Eat home cooked food, boiled water.
 Include soft chapatis, cereal porridge, skimmed
milk, potato, fruit juices, honey, jaggery,
skimmed milk, soft custards without cream
 Avoid bakery products, fired foods, nuts, spices,
whole milk & cream, chutneys, etc,
Case Study
 Name of Patient- Mrs. Rajwati Anand
 Age- 45
 Diagnosis- Gastritis

Advice Given
 Avoid fried, spicy, highly acidic food.
 Consume high fibre and low fat diet
 Include lemon in the diet
 Avoid Caffeinated drinks
 Eat lots of prebiotic foods

Case Study
 Name of Patient- Zohaib Siddiqui
 Age- 5 years
 Diagnosis- Fever with Anaemia

Advice Given
 Have plenty of fluids
 Have soft balanced diet including

easy digestible foods like boiled vegetables,

soft khichdi, buttermilk, probiotic curd & soups.
 Drink adequate fluids like

coconut water, lemon juice, ORS solution, soups, dal water.

 Consume green leafy vegetables, fresh fruit & fresh juices , coloured vegetables & fruits like
pumpkin. Papaya tomatoes, carrots, etc.
 Include iron rich foods.
 Avoid fried foods, carbonated drinks, spicy foods.