Deniz KARAPINAR

I had the opportunity to develop my knowledge and skills in nutrition after bariatric surgery and healthy cooking methods. During this period, with 90% of our clients coming from abroad, I enhanced my ability to create nutrition programs suitable for different cultures. Additionally, I actively participated as an intern dietitian in the patient follow-up and nutrition planning processes after bariatric surgery.

By participating in various trainings in the field of diet and nutrition care, I gained comprehensive knowledge and skills in patient management and nutrition therapy. I provided guidance on nutrition by educating new mothers and their relatives about healthy eating after pregnancy. I developed in-depth knowledge by preparing nutrition plans in various areas such as cardiac slimming and kidney protection diets, obesity, pediatric nutrition, eating disorders, nutrition psychology, and nutrition in adulthood and old age.

I received training in nutrition therapy for various diseases and gained experience in applying medical nutrition therapy in cardiovascular, kidney, and liver diseases. Additionally, I improved my skills in managing nutrition therapy in intensive care with the knowledge I acquired in enteral and parenteral nutrition. I prepared sample diabetic, neutropenic, and heart-protective diets for complex diseases such as diabetes, oncology, chronic heart failure, and pancreatitis.

Specifically, I designed low-sodium, low-fat, and potassium-restricted diets for diabetes and cardiovascular diseases. I developed medical nutrition therapy practices for special cases such as liver failure and new liver transplants. I also created personalized weight loss diets and healthy eating plans tailored to the treatment processes of various diseases. During the COVID-19 period, I received training on nutritional recommendations to strengthen the immune system for healthcare workers.

Throughout these processes, I regularly monitored case evaluations and nutrition therapy plans, providing nutrition solutions tailored to the individual needs of each patient.

I had the opportunity to observe the processes of creating and implementing nutrition plans for diabetic patients. I gained significant experience in preparing weight loss and weight maintenance diets for both Type 1 and Type 2 diabetes patients. Additionally, by observing the practical applications of diet planning, I enhanced my knowledge in carbohydrate counting and the nutritional processes of clients with gestational diabetes. These experiences contributed to the development of my nutrition strategies and helped me specialize in the field.

I actively participated in patient follow-up processes by preparing nutrition plans and diet lists suitable for various health conditions. I took part in kitchen orientation and monthly menu planning activities, and I also received training on nutrition therapy for different health conditions. I filled out nutrition forms to assess the nutritional status of patients in inpatient wards and managed special diet processes, such as enteral tube feeding. I had the opportunity to apply medical nutrition therapy protocols for specific conditions like Parkinson’s disease, cachexia, diabetes, postpartum nutrition, constipation, and gluten intolerance. I conducted case analyses by filling out patient files and developed individualized nutrition plans. Through training on food-drug interactions, I enhanced my knowledge in this area. Additionally, I supervised the preparation of meals suitable for diet programs by conducting food tastings and provided feedback.