News & Scope Handai Hospital No. 75
Alleviating Pain and Distress of Patients and Families – Palliative Care Center Opens –
|Director||SHIMOMURA Iichiro (concurrent)|
|Deputy Directors||WASA Masafumi (concurrent)
FUKUI Kenji (concurrent)
NAGAI Naoko (Director of Nutritional Management Office)
|Division of Nutritional Management Staff||Five physicians (concurrent), one part-time physician (full-time), two chief registered dietitians (full-time), seven registered dietitians (full-time), one registered nurse (concurrent), one pharmacist (concurrent), one medical technologist (concurrent), and five licensed cooks (full-time)|
Our division is composed of four sections: the Nutritional Support Team (NST), Nutritional Metabolism Control Team, Nutritional Dietary Team, and Nutritional Management Office. Specialized medical care staff are assigned to all sections, including physicians, registered dietitians, registered nurses, medical technologists, and licensed cooks.
A cross-functional team of physicians, a registered dietitian (full-time), pharmacists, a medical technologist and registered nurse who have specialized knowledge of nutritional management provides patients who have nutritional disorders with medical care services such as nutritional assessment, parenteral or enteral nutrition management, and measures for addressing complications to improve the outcomes of treatment. In particular, we strive to establish an advanced nutritional management approach to treat highly stressed patients and cardiac/hepatic/lung transplant patients, patients undergoing chemotherapy, and others who require total parenteral nutrition (TPN).
The team accepts patients with overnutrition, suffering from diabetes mellitus, hyperlipidemia, and/or hypertension. We aim to screen these patients from all patients who visit any of the clinical sections of this hospital to provide effective nutritional management and nutrition counseling services, to achieve improved outcomes of treatment, prevent complications, as well as enhance vital prognosis and patient's QOL.
Osaka University Hospital supplies meals to in-patients (therapeutic food) as part of medical treatment, which includes planning menus and cooking the meals. We pay careful attention to sanitary conditions, and in planning over 100 dishes we also prepare safe foods for food-allergic patients. Our lunch and dinner menus rotate on a four-week cycle as we strive to supply meals with seasonal ingredients and rich variety. Our special therapeutic foods, including diabetic diet and renal disease diet menus, are important for teaching patients about diet therapy. We also hope they will serve as a model for preparing meals after discharge from the hospital. Our general therapeutic meals offer two choices for the main dish for lunch and dinner to provide enjoyment of meals during one's stay.
|Individual||Inpatient||Mon. to Fri.||10：00～
|Consultation rooms of clinical sections||Deadline: 12:00 pm two days before appointment|
|Outpatient||Mon. to Fri.||9：30～10：00
|Nutritional counseling room|
|Group||Inpatient||Wed., every two weeks||13：05～14：05||East Bldg. 12 floor conference room||Deadline: 12:00 pm on the day|
The patients' association listed below is mainly for outpatients. It works with certified nutritionists, doctors, nurses, and those in other occupations to provide assistance to patients. Communication takes place through annual events.
|Akebono Kai||Patients with diabetes mellitus||General meeting: lunch meeting, recreation||Annually|
|Handai Himawarinokai||Patients undergoing peritoneal dialysis||Lunch meeting, study session||Annually|
|First visit||8:30 am to 11:00 am|
|Revisit||8:30 am to 11:30 am|
|Revisit with appointment||8:30 am to 3:00 pm|
※First-time visitors to Osaka University Hospital must have a referral from a physician.
Monday to Friday
Saturdays, Sundays, Holidays New Year’s Holidays: Dec. 29 to Jan. 3