GI and more

This week I have seen all GI patients, and I find this rotation the most difficult. Each patient brings a new issue to the table. With various resections or parts of the digestive system removed, it is important for the dietitian to know exactly where nutrients are absorbed and how the surgery impacts the individual so proper diet recommendations can be made. Yesterday I completed a post-gastrectomy diet education -- small, frequent meals, avoid concentrated sweet foods, and avoid lactose if it cannot be tolerated (those are the BASICS). I also educated several regarding low residue diets (followed for 6 weeks after intestinal surgery) and another on a low fat diet subsequent to a cholecystectomy. I have enjoyed the challenge this rotation presents. It certainly keeps me on my toes!

In addition, I started working on two projects for my site. One is a research project illustrating the value of/need for a dietitian at the pediatric outpatient clinic. We are just starting to analyze the data, and it's exciting. The second project is pretty extensive. I am creating pediatric diabetic menus for the hospital -- 4 CHO categories, 28 days of menus, 84 different meals! I love this project though because it leaves a lot of room for creativity.

Hope all is well,
Rachael