Clinical Nutrition

Some eating habits and dietary components are clearly identified as risk factors for the development of various diseases, instead others as having potential cure or preventive action. The role of clinical nutrition is to is to solve, slow or prevent the onset of some of the chronic degenerative diseases, such as cardiovascular disease, liver and kidney disease, metabolic syndrome, as well as dental caries and so on through the components present in food and the setting of an ideal diet for these conditions. In some diseases, however, the role of clinical nutrition is not to prevent or treat the condition, but to prevent the symptomatology as for example occurs in more common gastric disease such as reflux, or on pathologies that affect the skin such as psoriasis, and many other.

My services in clinical nutrition include:
To determine the nutritional and energy requirements in those pathological conditions previously diagnosed by your medical doctor, such as:
– Obesity / overweight
– Cardiovascular disease (e.g. Dyslipidaemia or problems with cholesterol and triglycerides)
– Diabetes mellitus type II (foodborne)
– Liver disease (e.g. Hepatitis, hepatic steatosis or fatty liver, cholelithiasis)
– Kidney disease (e.g. chronic renal failure)
– Thyroid Diseases (e.g. Hypothyroidism, hyperthyroidism)
– Stomach Disease (e.g. Gastroesophageal reflux disease, hiatal hernia, gastritis, ulcer, infection by Helicobacter pylori)
– Intestine diseases (e.g. irritable bowel syndrome, ulcerative colitis, Crohn’s disease)
–  Dysbiosis (e.g. intestinal dysbiosis putrefactive / fermentation / deficiency)
– Food intolerance (e.g. celiac disease, lactose)
– Food allergies (e.g. Nickel)
– Lack / insufficiency of vitamins
– Diseases of the skin (e.g. Psoriasis, atopic dermatitis)
– Eating disorders (e.g. Anorexia, bulimia)

Through personalized diets for all classes of age children, adolescents, adults, elderly