Department of Nutrition and Dietetics Students Attended a Clinical Training Session and a Scientific Symposium at Paki Hospital
On Wednesday, February 12, 2025, fourth-year students from the Department of Nutrition and Dietetics at Cihan University-Erbil visited Paki Hospital under the supervision of Assistant Lecturer Mohammed M. Hussein. Upon arrival, the students were warmly received by Mr. Azad Ali, the Management Director, who introduced them to the importance of medical nutrition therapy in patient care.
During the session, they learned about the different methods of nutrient administration for patients with swallowing difficulties or digestive complications, including nasogastric (NG) tubes, nasojejunal (NJ) tubes, and percutaneous endoscopic gastrostomy (PEG) tubes. Mr. Jutyar Kamal, the healthcare provider, explained the indications for these methods, patient assessment criteria, and step-by-step procedures, emphasizing hygiene, safety precautions, and potential complications that must be managed. To enhance their practical understanding, the students observed a live demonstration of tube placement and learned how to calculate the nutritional requirements of patients needing specialized nutrition support. They also practiced preparing and administering nutrient formulas, ensuring that patients receive the appropriate balance of macronutrients and micronutrients based on their medical conditions. The session further included discussions on monitoring patient tolerance, troubleshooting complications, and the role of dietitians in managing long-term clinical nutrition.
Also, they participated in a scientific symposium led by Assistant Professor Dr. Salim Saeed Zangana. The event focused on the relationship between nutrition and chronic diseases, advancements in clinical nutrition, and its role in modern healthcare. He discussed the impact of dietary habits on diseases such as diabetes, cardiovascular disorders, and obesity. The session highlighted the importance of medical nutrition therapy, personalized diet planning, and evidence-based dietary interventions in patient care. They engaged in interactive discussions and case studies, learning about functional foods, gut health, and the latest research in clinical nutrition.
