Introduction to the Nutrition Unit
Dr. Marzieh Mokhber
Head of the Nutrition Unit
The Nutrition Unit of Rajaie Heart Institute is committed to ensuring high-quality nutritional services for patients and staff. Its responsibilities include food service management, nutritional care, medical nutrition therapy for patients, and nutrition education for patients and other groups.
The Nutrition Unit consists of two main divisions: Clinical Nutrition and Food Service Management.
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Clinical Nutrition
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Providing specialized nutritional care for hospitalized patients according to their condition before and after surgery.
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Delivering nutritional care in intensive care units and prescribing nutrition formulas tailored to the condition of hospitalized patients.
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Conducting nutritional assessments for outpatient populations and providing individualized nutrition counseling.
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Offering nutrition consultation services through the hospital's nutrition clinic.
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Identifying malnourished patients and implementing nutrition interventions using appropriate nutritional support methods based on patient needs.
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Organizing educational programs, conducting nutrition-related research, and holding scientific meetings focused on nutrition and cardiovascular diseases.
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Food Service Management
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Maintaining, implementing, and enforcing relevant guidelines, regulations, and directives throughout the hospital.
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Inspecting raw materials before procurement.
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Supervising the receipt of raw materials and their storage in kitchen warehouses.
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Monitoring food preparation, storage of prepared and leftover meals, and distribution of meals and snacks.
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Supervising food procurement, storage, preparation, and transportation processes for raw and processed food products.
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Monitoring the preparation of enteral feeding (gavage) solutions.
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Supervising the hygienic and standard distribution of meals for patients and staff.
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