Tracy Earley is a consultant nurse in nutritionBMJ 2020; 370 doi: https://doi.org/10.1136/bmj.m2323 (Published 07 September 2020) Cite this as: BMJ 2020;370:m2323
All rapid responses
I appreciate the effort of the authors to throw light on a “to me” new NHS professional.
1. From the article I understand this particular consultant to have taken on the “ jobs” of various other colleagues.
Do the medical schools no longer teach physiology (which inevitably includes the elements of nutrition)?
2. Gastrostomy. Feeding through used to be the function of the nurse. Special advice on what to feed was the job of the dietitian. All the dieticians I have a known and worked with have been able to teach me whatever I needed to learn. As a houseman, senior house surgeon, as a registrar, working with ward sisters of many years' experience, I had no difficulty in realising the numerous gaps in my knowledge and the hospital dietitian was always on tap.
3. A consultant nurse in nutrition.
The job title puzzles me. Why not call the person, a Specialist nurse in nutrition? (I assume there are no consultant dieticians).
4. Multidisciplinary Teams.
Could the authors please tell us whether the patients are invited to, participate - when they are able to - in the Team meetings? I ask, because as a patient, I found that not once did the TEAM invite me to let me join them - even though one member of the Team knew I wanted to participate.
This was in Pax Britannica.
Hoping for enlightenment. Some patients do like to know the whats, whys, hows, of the health services in all the domains of Her Majesty.
Competing interests: "consumer" of services
A balanced diet is tasty and satisfying, supplies all vital nutrients, and conforms to the design of our gastrointestinal (GI) tract. Our GI tract, especially our teeth and intestines, suggests that we're herbivorous omnivores, which means that we should eat primarily, but not exclusively, a vegetarian diet. This matches the lacto-ovo-vegetarian diet, which excludes meat and fish, but includes milk, eggs, fruits, and vegetables, and supplies all essential vitamins, minerals, amino acids, fatty acids, soluble fiber, and insoluble fiber. A balanced diet is based on our genetics, anatomy, physiology, biochemistry, and lifestyle.
Competing interests: No competing interests