Internship Report:
I am honored to present my 12 weeks internship report on my journey
through the vibrant world of clinical nutrition at the esteemed Federal General
Hospital (FGH), Government of Pakistan, Islamabad. Stepping under the
esteemed guidance of Mr. Mazhar Hussain (Dypt Dir), this experience
allowed me to transcend textbook knowledge and delve into the intricacies of
patient care. Fueled by a passion for promoting health through personalized
dietary therapy, I embarked on this internship aiming to bridge the gap
between theoretical understanding and practical application.
The said hospital, have following departments for medical services, Gyne/
Ophthalmology/Medical /Orthopetic/Surgical/Dengue/Peads with respective
wards, having major specialties and offer IPD/OPD services and are fully
equipped with the latest diagnostic equipments. In-patient department
consists of air-conditioned wards for admission of the patient for medical,
and allied disciplines.
Hospital offering services for general public with the step count of around
700 patients per day. It’s a small capacity institute to handle emergency
cases, severe emergency cases get referd to the other major hospital of
Islamabad like PIMS/Poly Clinic. At this facility dietitions maor role is to visit
other above said department wards and to develop plans for admitted
patients to have a quick and better recovery concerning the diagnosed
prescriptions of the specialists.
Said hospital is choosen as the major facility center of Islamabad for dengue
cases at it’s peak. Special services and care is provided to the respective
patients in peak seasons of Dengue, As Nutritionist my duty was to visit the
wards with the supervisor and come up with the diet plans respectively.
Department of gynecology is another one of the major departments in said
hospital. Where I have played my role to pleann deit plans as well.
Diet Plans:
Dengue Patient:
Diet tips followed while plannnning for dengue patients.
Diet Food:
Patients were advised to to eat healthy foods like, Papaya Leaf,
Pomegrannate, cocunut water, Fengureek, Broccoli, and avacado etc.
Patients were advised to avoid foods like Fast foods, spicey Foods, Excess
of caffine, and carbonatted drinks etc.
Pregnancy Diet Plan:
Having a well-balanced diet is crucial for everyone but it is more so for
pregnant women. Eating a nutritious diet becomes a priority for women when
they find out that they are expecting. As maternal instincts kick in, women
feel a necessary requirement to nourish their bodies with food that will
support the growth of their babies perfectly.
First Trimester :
The first trimester ideally must contain food rich in folate. Folic acid is vital in
the neural development of the foetus as well as in preventing any
neurological birth defects. Folate can be found in a lot of leafy greens, eggs,
nuts, broccoli, citrus fruits, legumes, etc. In addition to folic acid, other
nutrients like Vitamin B6 and Iron are also crucial during this time.
Food Group
Examples
Proteins
Lean meats, fish, legumes
Fruits
Citrus fruits, berries, bananas
Vegetables
Leafy greens, broccoli, carrots
Whole Grains
Oatmeal, brown rice, whole-grain bread
Dairy or Alternatives
Greek yogurt, milk
Healthy Fats
Avocado, nuts, olive oil
Fluids
Water, herbal teas (in moderation)
Second Trimester:
The majority of women find the first trimester difficult due to nausea and
morning sickness. Due to this, it may get difficult to eat well. However, these
symptoms start to go away during the second trimester and it becomes
easier to maintain a healthy intake of food. Iron continues to be an essential
nutrient during this semester as well. You can get iron from lean meat,
cooked seafood, leafy green vegetables, nuts, fortified cereals, etc.
Since the child begins to develop the skeletal system during this semester,
calcium intake must be increased. Dairy products like cheese, milk, and
yoghurt are good sources of calcium along with nuts.
Food Group
Examples
Proteins
Lean meats, fish, legumes
Fruits
Variety of fruits
Vegetables
Leafy greens, colourful veggies
Whole Grains
Whole grains for sustained energy
Dairy or Alternatives
Calcium-rich foods
Healthy Fats
Avocado, nuts, olive oil
Fluids
Increased water intake
Third Trimester:
In addition to all the nutrients mentioned above, Vitamin K, Vitamin C, Vitamin
B1 (Thiamine), and fibre are important additions to your diet from 28 weeks of
pregnancy. Fruits like kiwis, raspberries, strawberries, tomato, papaya, and
melon are good sources of Vitamin C and fibre.
Sweet potatoes are a good source of Thiamine. Spinach, chicken, broccoli,
prunes, green beans, avocado, and cooked kale are all good sources of
Vitamin K. Vitamin K is essential for blood coagulation. This is especially
essential for post-birth to avoid any complications.
Food Group
Examples
Proteins
Lean meats, fish, legumes
Fruits
Variety of fruits
Vegetables
Leafy greens, colourful veggies
Whole Grains
Whole grains for sustained energy
Dairy or Alternatives
Calcium-rich foods
Healthy Fats
Avocado, nuts, olive oil
Fluids
Increased water intake
Diet Chart:
First Trimester
Breakfast
Snack
Lunch
and nuts/ Fortified Muesli
Eggs, Mango Milkshake
Watermelon, Custard Apple,
Small Fruit/ Handful of
Mixed Fruit Salad with a
Guava
mixed nuts
handful of nuts
Upma, Buttermilk
Chicken and Avocado
Salad, Banana/Toast
Small Fruit/ Roasted
Peanuts/ Chickpea Chaat
Dinner
Third Trimester
Whole wheat Toast, Two
Baked Potato wedges/
Snack
Second Trimester
Oat Porridge with milk
Lentil Curry, Brown Rice,
Raita, Mixed Vegetable
curry
Coconut Water, Puffed
rice with peanuts
Lentils, Rice/ Vegetable
Jackfruit Curry, Chickpea
Curry/ Chapati
Paratha, Curd/Buttermilk
Lentil Curry, Bajra Roti, Okra
Sabzi, Strawberry Yoghurt
Sweet Potato Chaat, Banana
Milkshake
Roast Chicken/Grilled Fish,
Mashed Sweet Potatoes, StirFried Vegetables
General Guidelines:

Patient was advised to avoid refined bakery products including white
bread,

Biscuits, cakes etc.

Avoid high glycemic index foods including mango, banana, starchy
vegetables

Such as potato, okra, grapes, dates etc.

Avoid processed foods, carbonated beverages and fried foods

More consumption of vegetables low in sodium such as green leafy
vegetables

Including spinach, broccoli and kale.

Eat more meat, fish, olives as they are the source of Omega-3 fatty acids

Eat less salt, canned foods, added glucose and products contain high
fructose, corn syrup.