Thread by @StGeorgesTrust

Here’s Evanna our Gastrointestinal Surgery Dietitian in MDT Pre-Op clinic. Dietetic advice is key to help prepare a patient for better surgical outcomes incl. reducing the chance of stoma formation and reducing hospital stay for patients with #CrohnsDisease #Gisurgerydietitian

Evanna is involved in surgical prehabilitation for gastrointestinal surgeries.
Here's more on the importance of the role of nutrition and exercise: anesthesiology.theclinics.com/article/S1932-…

Nutrition is a modifiable risk factor for post-operative outcomes. We must identify ‘at-risk’ patients early to help prevent malnutrition @StGDietitians
#WhatDietitiansDo #NutritionScreening #MUST #PreOp #Patientflow

#Multidisciplinary team approach to #intestinal failure at St George's #gastroenterology #nursing #dietitian #pharmacist

St George’s Nutrition Team - supporting patients who require parenteral nutrition due to intestinal failure and those who require Home Parenteral Nutrition #IntestinalFailure #MDT #parenteralnutrition

Short fasting times before surgery can help prevent complications, reduce nausea and make patients feel better before surgery. Most patients can drink clear fluids until 2 hours before their procedure: onlinelibrary.wiley.com/doi/abs/10.111…

There has been lots of work in our Anaesthetic department @StGgas on minimising fasting before surgery; we've been working on better patient info, awareness for clerical and clinical staff and campaigns like this 👇

Patients in hospital can develop high blood glucose levels due to infection or surgery, not because of the food they have eaten. Changes to medications are often required rather than food restriction #diabetesdietitian @StGDietitians

Steph, one of our highly specialist diabetes and principal dietitian’s, has this advice:
”26% of patients with type1 diabetes experience a hypo in hospital. Treat a hypo with 15-20g of quick acting glucose, equivalent to 4 glucotabs, 1 bottle of glucojuce or 200ml orange juice”

The renal dietetic team are part of the MDT who look after patients with kidney problems. The team see patients on Champneys ward+outpatients in general nephrology, advanced kidney care, peritoneal dialysis, transplant clinics and also review outpatients on haemodialysis

Some patients with kidney disease need to follow a low potassium diet. There is a renal menu available that is lower in potassium - ward dietitians can advise on who is suitable for this. Did you know 250ml orange juice contains the same amount potassium as 1 large banana? 🍊🍌

The malnutrition universal screening tool (MUST) is used to screen for patients at risk of malnutrition. However studies have shown MUST may miss more than 50% of people with kidney disease at risk of malnutrition so we developed our own screening tool to address this called iNUT

And that's it from us @StGDietitians this morning - back again tomorrow for our last day tweeting for @NHWeek ! #WhatDietitiansDo