Dietetics for adults

An appropriate, professionally controlled diet is the crucial part of the treatment of gastroenterological diseases (IBD, IBS, liver disease), kidney disorders, allergies, celiac disease and eating disorders.

Dietary councelling is recommended for anyone who is looking for a healthy diet and who is – due to the vast amount of information – a little uncertain what to eat in order to maintain or regain their health.

Dietary advice are especially recommended for persons who suffer from various diseases, such as:

  • celiac disease
  • lactose intolerance
  • food allergy
  • ulcerative colitis
  • Crohn’s disease
  • fatty liver
  • primary biliary cirrhosis
  • primary sclerosing cholangitis
  • pancreatitis
  • diabetes, tumorous diseases, kidney disorders, etc.


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With the help of our dietitian, Hajnalka Arany, our patients can acquire knowledge about dietary guidelines that are in correspondence with the disease, thereby improving symptoms and sometimes making the patient’s condition better. Thus, this so-called „gentle method” can complement the recommended medical therapy. Dietary counselling is proposed for overweight and obese people who are about to lose excess weight.

So how does a dietitian help?

  1. Teaches the basics and rules of a healthy diet, helps the patient navigate through information overload.
  2. Teaches the aspects and guidelines of weight-loss diet in case of overweight or obesity.
  3. Helps the patient learn dietary changes in order to alleviate the established metabolic diseases, which are:
    • high cholesterol level
    • high blood fat (lipid) level
    • high uric acid rate
    • fatty liver (steatosis)
    • insulin resistance
    • decreased glucose tolerance
    • type 2 diabetes
    • high blood pressure (hypertension)
  4. Contributes to the preparation of an appropriate diet for dialysis patients who suffer from chronic renal failure.
  5. Participates in the care of type 2 diabetes.
  6. Contributes to the care of gastrointestinal problems, such as:
    • irritable bowel syndrome (IBS or FGID)
    • inflammatory bowel disease – IBD (Crohn’s disease, colitis ulcerosa)
    • liver diseases
    • bile diseases
    • malabsorption disorders: lactose, fructose malabsorption (sensitivity)
  7. Teaches the basics of dietary and kitchen technology for patients diagnosed with celiac disease (gluten intolerance).
  8. Participates in the care of patients with milk protein and egg
  9. Conzributes to the elaboration of a properly composed  vegetarian and vegan diet.
  10. In addition to the psychological therapy, participates in the care of patients diagnosed with anorexia nervosa and bulimia nervosa.


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You can choose a convenient time in our calendar!


During the consultation, we take and assess the medical history and the existing complaints and symptoms, we survey the eating habits,  so we prepare the so-called nutritional history. Together with the patient, we work out a diet plan, describe the main directions and rules, and discuss the variety of allowed, favourite foods and meals, and which of these can be incorporated into the diet of the given disease.

The dietitian needs the patient’s medical records, findings and test results in order to be able to recommend the accurate diet as properly as possible. The attending physician may also prescribe a special diet or a dietary intake in relation with the status of the disease (for example in the case of chronic kidney disease the doctor may prescribe a moderate protein, low phosphate and low potassium diet) and in this case the dietitian should adjust the diet accordingly and teach the patient how to accomplish this in the daily life. In most cases, we also ask our patients to keep a meal diary so that we can follow the changes in the patient’s condition as far as possible, and we can assess the characteristics of their nutrition at the very beginning of the therapy.

The meal diary has more importance than you might think. The more accurate the dietitian is, the more precisely he/she can have a good grip on the patient’s eating problems. This makes the more personalized, more accurate survey and analysis of the important details possible, on which the success of the given diet often stands or falls.


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