Nutrition Department

The Nutrition Department is a key factor in healthcare delivery. Nutrition as a treatment can speed recovery and reduce the incidence of medical complications, thereby decreasing the number and duration of hospital stays as well as the need for medications, surgery, and other treatment. In this context, Nutrition Department at Northwest General Hospital and Research Center is dedicated to fulfill the nutritional requirements of all our patients. Admitted patients are counseled by our qualified dietitians on regular basis according to the diagnosis and laboratory findings. These services beside others include preparation of diet plans for the patients suffering from different medical conditions like diabetes, hypertension, dyslipidemia, malnutrition, weight issue, celiac disease etc.

  • Our objective is also to promote the nutritional awareness in an individualized manner
  • Those patients who needs enteral or parenteral nutrition support are also provided with nutritional supplements of appropriate type.
  • The department also monitors the improvement in the nutritional status of the patients on a constant basis.
  • Preparation of diet plans according to patient condition.
  • Patients following is made necessary in order to properly monitor nutritional value
  • Childern with nutritional likes (Malnutrition) one treated on priority basis.
  • Nutrition OPD is conducted six days/week by our qualified Nutriments in the morning & evening shifts.

Nutrition Therapy: Investing in Your Health

The department of Nutrition Services at Northwest general hospital Peshawar is staffed by experienced dietitians.A dietitian can assist you in making proper food choices, answering questions and making suggestions regarding ways to prepare meals that are healthy and delicious.

Dietitians are food and nutrition experts who can separate facts from "fads" and translate the latest scientific breakthroughs into practical food choices.

Meeting Your Nutritional Needs

Do you have a medical condition that requires following a special diet? Are you confused about food labeling? Have you heard or read something about diet or nutrition in the media and you're wondering if it applies to you?

Your dietitian can provide you with the tools you need for healthier eating. Nutrition therapy for both adults and children is available for, but not limited to, the following areas:

  • Food Allergies
  • Total parenteral Nutrition
  • Cancer and immune compromised
  • Diabetes
  • Gastrointestinal disease
  • Heart disease
  • High blood pressure
  • High cholesterol
  • Home tube feeding
  • Pregnancy
  • Renal disease (Acute Renal failure, Chronic Renal Failure & Dialysis)
  • Weight control
  • Weight loss
  • Celiac Disease
  • Lapratomy, RTA, Cirosis, HIV
  • Failure to Thrive

Benefits of Medical Nutrition Therapy

  • Prevents certain diseases or long-term complication
  • Assists in the treatment of medical conditions
  • May reduce the need for some medications
  • Improves cholesterol and blood sugar levels
  • Helps maintain weight or lose excess weight
  • Increases energy level
  • Improves overall well-being

Dietitians and Your Health

By improving your eating habits, you are taking steps to improve your overall health. During your appointment with the dietitian you will receive individual counseling and specific guidance with special diets. Your dietitian will:

  • Take your diet history and help you set goals that fit your lifestyle
  • Analyze your usual food intake and suggest changes to improve your eating habits
  • Provide a personalized diet instruction plan based on mutually determined goals
  • Inform your primary physician regarding your nutritional care plan

If you would like to meet with a dietitian to discuss your nutrition needs, individual appointments can be scheduled by calling the Outpatient Dietitian at NORTHWEST GENERAL HOSPITAL PESHAWAR KHYBER PAKHTUNKHWA

The Role of the Inpatient Clinical Dietitian

Inpatient clinical dietitians at NWGH play a vital role in the healthcare team by providing nutritional care to patients in various disease states and conditions. Compromised nutrition in a hospital setting can lead to slow healing and recovery and may extend hospital stays.

Clinical dietitians monitor, assess, and optimize nutrition status based on the patient's current medical condition and/or nutrition adequacy. They confer with physicians and other healthcare professionals to coordinate medical and nutritional needs, and they make recommendations for tube and intravenous feedings and/or dietary supplements. Clinical dietitians teach patients how to make nutritionally sound food choices to speed the recovery process, prevent disease and maintain a healthy lifestyle.

Nutrient-Rich Foods

Americans are overfed but undernourished. The fact that two-thirds of Americans are classified as overweight or obese is a major health concern. Many Americans do not get their daily requirements of B vitamins; Vitamins A, C, E; calcium, magnesium, zinc and iron, which come from eating nutrient-dense foods such as colorful fruits and vegetables; whole, fortified, fiber-rich grains; fat-free/low-fat dairy products; lean meats, such as poultry and fish; and eggs, beans and nuts. These foods offer the highest amounts of vitamins, minerals and other nutrients with the fewest calories. Nutrient-rich foods are the foundation to a healthy diet.


Fruits provide potassium, folate, vitamin C and fiber. Fill your grocery cart with brightly colored fruits that are fresh, canned or dried. Only buy canned fruits without added sugar, and only buy 100 percent fruit juices. To save money, buy fresh fruit when it is in season and is less expensive.

Fruit Tips

  • Select easy-to-eat fresh fruits such as apples, bananas, berries, cherries, oranges, plums, pears and peaches.
  • Choose precut packages of melon, pineapple and fruit salad
  • Buy frozen berries, peaches, and mangoes for fruit smoothies
  • Buy dried fruits for a quick snack

Fruit Comparisons

  • A medium apple = a baseball
  • 1/2 cup raisins = a medium egg
  • 1 cup fruit juice = one 8-ounce carton of milk


Vegetables provide potassium, folate, vitamins A, C and E; and fiber. Shop for vegetables that are fresh, frozen or canned, and try to prepare them without added fat

Types of Vegetables

  • Green and leafy vegetables: asparagus, brocoli, spinach and romaine lettuce
  • Orange vegetables: carrots, sweet potatoes and pumpkin
  • Dried beans and peas: lentils, kidney and garbanzo beans (chickpeas)
  • Other: artichoke, eggplant and parsnip

Veggie Tips

  • Buy prewashed bags of salad greens and spinach
  • Choose no-chop veggies like baby carrots, cherry tomatoes, broccoli and celery
  • Buy frozen vegetables. They go from microwave to table in minutes
  • Stock canned beans for quick use in soups and salads


Grains provide B vitamins, minerals and fiber. Examples of grains include wheat, white rice, tortillas, oats, breakfast cereals, cornmeal, grits, bread and pasta. Whole grains include brown rice, bulgar, barley, whole wheat, oatmeal, whole oats, whole rye, wild rice and whole-grain corn

Grain Comparisons

  • 1/2 cup cooked cereal, pasta or rice = a computer mouse
  • 1 pancake or waffle = a music CD
  • 1 cup dry cereal = a baseball

Whole Grain Tips

  • Buy quick-cooking oatmeal, barley and brown rice.
  • Use rye or wheat bread for sandwiches.
  • Use whole-wheat pastas in your favorite recipes.
  • Snack on whole-grain crackers or "light" microwave popcorn.
  • Choose low-calorie grains.
  • Eat baked tortilla chips and crackers.
  • Prepare pasta salads with whole-wheat pasta.

Milk Group

Milk provides calcium, potassium, vitamin D and protein. Foods in this group include milk, yogurt and cheese and milk-based desserts such as ice cream and pudding. Remember to use milk-based products sparingly, and try to consume low-fat or fat-free varieties of these foods whenever possible

Calcium Rich Tips

  • Serve milk at meals and with snacks.
  • Top pizza, casseroles and veggies with low-fat shredded cheese.
  • Use plain yogurt as a base for dips.
  • Order lattes with low-fat or fat-free milk.
  • Make oatmeal or soups with milk instead of water.
  • Choose fat-free or low-fat milk, yogurt and cheese.
  • Gradually go from whole milk to 2% to skim.
  • Enjoy "light" ice cream or frozen yogurts.

Milk Comparisons

  • 1 cup milk = an 8-ounce carton of milk
  • 1 cup yogurt = an 8-ounce container of yogurt
  • 1-ounce of cheese = three one-inch cubes

Meats and Beans

Meats and beans provide protein, B vitamins, iron and zinc. This group includes beef, pork, poultry, fish, beans and nuts.

Lean Protein Tips

  • Choose lean meats and cuts such as "loin" and "round."
  • Lean pork includes pork loin, tenderloin, center loin and lean ham
  • Choose poultry without skin or visible fat
  • Vary your choices with fish, beans, eggs, seeds and nuts
  • Select fish rich in omega-3 fatty acids such as trout, herring and salmon
  • Pick up recipe-ready meats such as lean beef strips and cubes
  • Buy fish fillets or boneless, skinless chicken
  • Stock up on canned beans for soups, salads and chili
  • For quick snacks, keep nuts and seeds in 1-ounce serving-size bags
  • Trim visible fat and skin on poultry
  • Bake, broil or grill meats
  • Bake breaded meats instead of frying
  • Use an herb-based seasoning to flavor meats
  • Drain fat that appears during cooking

Meats and Beans Comparisons

  • 3-ounces cooked meat, fish or poultry = a deck of cards
  • 1/2 cup of beans = a computer mouse


  • Add fresh strawberries, banana or blueberries to whole grain cereals
  • Add low-fat or skim milk and dried fruits to oatmeal
  • Replace half the flour with whole-wheat flour when making pancakes or waffles
  • Order coffee or cappuccino with low-fat or skim milk
  • Whip up an omelet with leftover vegetables
  • Make a fruit salad with whatever you have in the refrigerator
  • Add peanut butter to English muffins and bagels instead of butter


  • Prepare soups with milk for added calcium, vitamin D and protein
  • Add chopped or frozen veggies to your soups
  • Make sandwiches with fiber-rich bread and add lean meats and avocados
  • Add a vegetable topping to your sandwich for an added boost of nutrients
  • Add a slice of cheese to your sandwiches for calcium and protein
  • Try peanut butter and jelly on wheat bread
  • Add fresh fruits to your lunch for dessert
  • Eat a salad with grilled chicken or fish, lots of vegetables, and fat-free dressing
  • Make your own low-fat salad dressings


  • Use 90 percent lean ground beef in tacos, chili and spaghetti sauce
  • Add vegetables to your lasagna
  • Make a salad with spinach and romaine lettuce and add tomatoes, onions, bell peppers and hard-boiled eggs
  • Try whole-wheat macaroni and cheese
  • Add shredded carrots or zucchini to meatloaf, casseroles, breads and muffins
  • Top your baked potato with low-fat yogurt
  • Smother angel food cake with berries
  • Roast or grill your meats with potatoes, bell peppers, onions and mushrooms
  • Stuff peppers or tomatoes with couscous, brown rice or bulgur


  • Quick, healthy on-the-go snacks include:
  • Whole grain cereal with low fat yogurt
  • Lean meats rolled in whole wheat tortilla with tomatoes
  • Baked tortilla chips with a black bean dip
  • Trail mix
  • Low-fat or fat-free cottage cheese with sliced strawberries or cantaloupe
  • Whole-grain pita triangles with hummus or sun-dried tomato spread
  • A 100 percent fruit juice bar
  • Baked french fries served with salsa
  • Low-fat yogurt drinks
  • Whole-grain crackers
  • Mozzarella cheese sticks
  • Cereal bars
  • Baked chips or low-fat popcorn
  • Fresh fruit
  • Low-fat or fat-free milk
  • 100 percent fruit or vegetable juice
  • Instant oatmeal packets with dried fruits
  • Instant vegetable or bean soups
  • Peanut butter
  • Light microwave popcorn
  • Dried fruits and nuts
  • Canned fruits in water or 100 percent fruit juice

Smart Fast Food Choices

  • Grilled chicken sandwich with lettuce and tomatoes (hold the mayo)
  • Roasted veggie wrap
  • Salad entrees with grilled veggies and low-fat dressing
  • Thin-crust pizza with veggie toppings
  • Baked potato topped with broccoli and shredded cheese
  • Sliced apples or mandarin oranges
  • Low-fat or fat-free milk, 100 percent fruit juice or water

Dining Out Options

  • Minestrone soups
  • Lean entrees such as beef sirloin, pork tenderloin or skinless chicken
  • A stir fry loaded with broccoli, carrots, cabbage and peppers
  • Tomato-based whole-wheat pasta dishes
  • Fruit sorbet for dessert

Healthy Eating and Living Tips

  • Share or take home half of your meal
  • Eat one less slice of pizza than usual
  • Enjoy a single scoop of ice cream instead of a double
  • Cut smaller slices cake and pie
  • Use low-fat or fat-free salad dressings
  • Use light cream cheese, sour cream and yogurt
  • Swap sweetened soft drinks for calorie-free versions
  • Use sugar substitute for cereals, coffee and baked goods
  • Walk or bike wherever you can
  • Volunteer for household jobs such as vacuuming, raking leaves, gardening and walking the dog
  • Take a spinning or aerobics class
  • Join a dance class or sport's team