REVIEW PAPER
Nutritional rehabilitation in anorexia nervosa: the role
and scope of dietitian’s work in a therapeutic team
1
Wydział Turystyki i Rekreacji, Szkoła Główna Turystyki i Rekreacji, Grupa Uczelni Vistula, Warszawa, Polska
Corresponding author
Mariusz Jaworski
Wydział Turystyki i Rekreacji, Szkoła Główna Turystyki i Rekreacji, Grupa Uczelni Vistula, Warszawa, Polska, Ul. Stokłosy 3, 02-787 Warszawa, Polska
Wydział Turystyki i Rekreacji, Szkoła Główna Turystyki i Rekreacji, Grupa Uczelni Vistula, Warszawa, Polska, Ul. Stokłosy 3, 02-787 Warszawa, Polska
Med Og Nauk Zdr. 2017;23(2):122-128
KEYWORDS
TOPICS
ABSTRACT
Introduction:
The specificity of eating disorders (ED), especially anorexia nervosa (AN), is a complex phenomenon. AN is the result of many psychological, social and biological factors. Undertaking restrictive diets in order to reduce body weight and sense of fear of gaining weight could aggravate ED symptoms. The heterogeneity of this problem involves pharmacological therapy, psychotherapy and nonpharmacological treatment. Nutritional rehabilitation prepared by a dietician is an important element of the ED treatment. In AN, the aim of the rehabilitation is to improve the nutritional status of the patient and the normalization of body weight.
Objective:
The main aim of the study was to characterize the role and responsibilities of the dietician in the therapeutic team which carries out therapies in patients with AN. The paper also presented the methods used to assess the dietary habits of patients with anorexia, including the energy needs, as well as macro- and micronutrients needs in various phases of treatment.
State of knowledge:
The role of the dietitian in a therapeutic team involves two key elements. First of all, a dietitian, with a doctor, should assess the patient’s nutritional status. Next, they should evaluate the patient’s current eating habits. It should be stressed that the data for the assessment of nutritional status and dietary habits are used to prepare the appropriate individual nutritional rehabilitation which takes into account the not only energy needs, but also the macroand micronutrients needs.
Summary:
The dietician plays a key role in the preparation of individual nutritional rehabilitation for patients with anorexia based on the data concerning the assessment of the nutritional status and patient’s eating habits.
The specificity of eating disorders (ED), especially anorexia nervosa (AN), is a complex phenomenon. AN is the result of many psychological, social and biological factors. Undertaking restrictive diets in order to reduce body weight and sense of fear of gaining weight could aggravate ED symptoms. The heterogeneity of this problem involves pharmacological therapy, psychotherapy and nonpharmacological treatment. Nutritional rehabilitation prepared by a dietician is an important element of the ED treatment. In AN, the aim of the rehabilitation is to improve the nutritional status of the patient and the normalization of body weight.
Objective:
The main aim of the study was to characterize the role and responsibilities of the dietician in the therapeutic team which carries out therapies in patients with AN. The paper also presented the methods used to assess the dietary habits of patients with anorexia, including the energy needs, as well as macro- and micronutrients needs in various phases of treatment.
State of knowledge:
The role of the dietitian in a therapeutic team involves two key elements. First of all, a dietitian, with a doctor, should assess the patient’s nutritional status. Next, they should evaluate the patient’s current eating habits. It should be stressed that the data for the assessment of nutritional status and dietary habits are used to prepare the appropriate individual nutritional rehabilitation which takes into account the not only energy needs, but also the macroand micronutrients needs.
Summary:
The dietician plays a key role in the preparation of individual nutritional rehabilitation for patients with anorexia based on the data concerning the assessment of the nutritional status and patient’s eating habits.
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