A patient's recovery depends on more than medication and surgery — what reaches their tray, and how well it matches their treatment plan, plays a direct role in how fast they heal. Yet food service is often treated as a purely logistical task, disconnected from the clinical nutrition decisions being made a few doors away.

This Hospital Patient Nutrition and Food Service Training Course from the Arab British Fellowship Training Academy brings the two together. Participants build the management skills needed to run a hospital nutrition department, plan and evaluate meals for large and diverse patient groups, and apply therapeutic diets correctly — while meeting the health standards that govern how food reaches patients and staff.

Who Should Attend?

• Directors, department heads and supervisors of nutrition programmes and food service for patients.
• Professionals working in food management within healthcare facilities.
• Anyone looking to build their skills in this field.

Course Objectives

By the end of the course, participants will be able to:

• Apply food and nutrition concepts correctly within a hospital setting, and set clear nutritional goals aligned with treatment plans.
• Explain hospital nutrition service systems, food types and the role of food care providers.
• Counsel on and evaluate nutrition programmes and identify nutritional risks.

Module 1: Ownership and Accountability for Patient Food

• Who is responsible for patient nutrition within the hospital structure.
• The role nutrition care providers play across departments.

Module 2: Nutrition Fundamentals for Hospital Teams

• Defining food and nutrition, and the essential components of food.
• How nutrients are classified and divided.

Module 3: Designing a Balanced, Healthy Diet

• Principles of balanced healthy food.
• The new food pyramid and how to apply it in meal planning.

Module 4: Malnutrition — Causes, Risks and Prevention

• What malnutrition is, and its common causes in hospitalised patients.
• The risks malnutrition poses to recovery and outcomes.

Module 5: Running the Hospital Nutrition Department

• Organising and managing the nutrition services department and its staff.
• Coordinating with the quality control division.

Module 6: Evaluating and Improving Food Services

• Methods for evaluating food services delivered to patients.
• Using evaluation results to continuously improve meal planning and delivery.

Course Locations:
Courses are held in the following countries:
Egypt, Jordan, Malaysia, Turkey, England, France, Italy, Germany, Sweden, Austria, Denmark, as well as Australia and the United States.
Courses are offered at a time and place suitable to your work schedule and availability.

Training Program Modes:

• Group training at academy-affiliated centers
• Individual training
• Field and practical training following a developed curriculum
• Theoretical training in designated halls within the academy

What does the participant receive from the training program?
After completing the course, participants will receive an accredited certificate from the Arab British Fellowship Training Academy for attending the mentioned training program.

Note:
This course can be offered at a time and place convenient for you.
It is provided to high-profile individuals with top-level standards. For more information, contact the Arab British Fellowship Training Academy team.