The OCSC Nutrition Department’s main purpose is the proper nutrition of cardiac patients and cardio-surgical patients, adults and children, during their hospitalization, based on their clinical status. For their balanced diet and the avoidance of infections, relatives are prohibited from supplying any food.
The dietician is informed about the course of the patient’s illness and in case there is a problem, the diet is modified in agreement with the treating doctor.
In cardiac patients, the diet is low in fat, cholesterol and sodium and based on the principles of the Mediterranean diet. Attention is given also, at the received Potassium. In patients with diabetes or renal disease or uric acid or over sensitive bladder, etc. the same diet is provided, preceded by the relevant communication with the doctor. However, all diets are modified and combined according the course of the disease.
In cardio-surgical patients, a diet with increased calories -2,500 kcal and proteins (1,5 – 2gr/kg of body weight) and fat (35% of calories)- is provided containing mainly monounsaturated (olive oil). The included sodium is reduced in the case of valvuloplasty procedure. The diet of these patients gradually evolves to become unrestricted. After their extubation at the ICU, a hybrid diet is introduced and within one or two days, depending on their condition, an unrestricted diet follows. If the patient is diabetic or kidney patient, then he/she follows his/her special diet.
In the OCSC Kitchen, the Central Distribution System is applied to provide meals for patients. Meals of all adult patients include three main courses (breakfast, lunch, dinner) and two intermediate (mid-morning – afternoon). In some cases there is another small meal called “pre-sleep.” This is given especially to diabetics (insulin-dependents) to avoid any hypoglycaemia during their sleep. Infant and children meals depend on their age. Especially infants are fed with special creams, at different times from other patients.
Besides the food, there are also, the nutritional supplements rich in calories and proteins, which are provided to patients with nutrition problems (malnutrition, low albumin after surgery or refusal of food). In other cases, where there is a feeding problem, the doctors provide intestinal feeding, or and if it is needed feeding through gastrostomy.
Documents with dietary advice are provided to the outgoing OCSC patients by the different departments or the Liaison Nurse of each department.
The dietician provides specific nutritional advice, upon request from the attending physician of the patient and after having been informed about the course of the disease by the medical records.