Department of Nutrition and Dietetics at Kamuzu University of Health Sciences Hosts Surgical and Critical Care Nutrition Seminars
The Nutrition and Dietetics Department hosted a two-day seminar where healthcare professionals gathered to discuss and learn on advancing knowledge in surgical practices and nutritional management.
The seminar had over 30 online and 70 physical participants was facilitated by 2026 final year dietetics students and a lineup of esteemed surgical and critical care experts.
The surgical seminar kicked off with Dr. Lucy Kaomba, a renowned surgical consultant at Queen Elizabeth Central Hospital (QECH), who took the stage to discuss surgical approaches to esophageal and gastric pathologies.
She shared the complexities of these conditions and innovative techniques that have emerged in recent years.
Teleza Harawa and Noel John Nzima, final nutrition and dietetics students, presented on the critical topic of nutrition management following common upper gastrointestinal surgeries.
Their collaborative approach highlighted the importance of tailored nutritional plans that support recovery and enhance the healing process. The duo emphasized on proper nutrition as a vital component of surgical care.
In the Critical Care Unit Dr. Dixon Victor Kulisewa an anesthesiology fellow, presented on surgical aspects of ERAS protocols followed by a nutrition and dietetics student, Queen Winga who presented on Nutrition aspects of the ERAS protocol.
Dr. Thokozani Masina, another general surgery consultant at QECH, took the floor to address ostomies (deliberate surgical openings in the small and large bowels), discussing their common causes and the surgical approaches involved.
His presentation was both informative and compassionate, shedding light on the challenges faced by patients and the importance of surgical precision and care like lack of colostomy bags and improvisations that occurs for the affluent.
Emphraim Limbikani, another dietetics student, followed up with a presentation employing some nutrition interventions appropriate in short bowel syndrome a condition that presents due to surgical resection or functional incapacitation of the food tract.
His colleague Maziko Thawapo brought the focus back to nutrition, stressing the importance of nutrition therapy during the outpatient phase post-surgical discharge. His passionate delivery resonated with the audience, as he underscored the need for ongoing support and education for patients transitioning back to their daily lives.
During the seminar there was a panel discussion on optimizing perioperative care and improving patient outcomes.
There were controversial and hot debates among the professionals on how to improve surgical and critical care practices, for example, starving patients from midnight for a surgical procedure the following day, routine gastric residual volume checks in ICU, and the issue of waiting for bowel sounds to initiate feeding.
The panelists Dr. Lucy Kaomba, Precious Makawa, and Lyness Kaluwa engaged in a dynamic conversation about enhancing collaboration between surgical teams, nursing leadership, and nutrition and dietetics experts.” There is a need for young medical professionals to come up with local innovative ideas that are ideal in our setting rather than always waiting for imported products,” Dr. Kaomba said.
Each panelist shared their unique perspectives, emphasizing that a multidisciplinary approach is essential in addressing the complexities of patient care.
The panel discussion in the critical department featured Kenneth Kapatuka, a renowned experienced anesthesia clinical officer at QECH; Chipiliro Matola, a registered dietitian from Zomba Mental Hospital; and Dr Amos Sichali, an anesthesiology fellow at QECH. Kapatuka said, “We need to improve communication among ourselves as health professionals because our common goal is to improve patient outcome which is not the case at the moment.”
The panelist lamented the lack of specialized clinical nutrition feeds and equipment as major hindrances to the provision of optimal nutrition support. They were quick to appraise Kamuzu University of Health Sciences and Ministry of Health and Education for initiating training of nutrition and dietetic professionals. Other notable staff present were dietetics clinical tutors (preceptors), often Joshua, Mercy Navaka, and Tionge Kululanga. Arthur Bunyani, a lecturer in Nutrition and Dietetics who is the clinical practicum coordinator at KUHeS, reminded the students and professionals in attendance that these seminars should not be viewed merely as academic achievements. Instead, he urged them to see these gatherings as catalysts for improvement of patient care. His words resonated deeply, inspiring the next generation of dietetics professionals to embrace continuous learning and collaboration.
