Mr Wong explaining to a patient which nutrients her body requires, after carefully assessing her condition and dietary needs. (ST Photo: Lau Fook Kong)









By April Chong

AS THE only man in a team of eight dietitians at Changi General Hospital (CGH), 27-year-old Alvin Wong feels his profession could do with more guys.

Some patients are more at home with a male dietitian, said Mr Wong, who has a degree in nutrition and dietetics from Sydney.

He normally spends his mornings checking on the condition of diabetics and patients at CGH’s weight management clinic.

In the afternoons, he makes rounds at other wards, monitoring patients with various conditions, including gastrointestinal disorders. Some have also undergone surgery.

“A dietitian’s job is a misunderstood one. We don’t just tell people what to eat,” said Mr Wong.

He has to assess the condition of each patient to see what nutrients or supplements they need.

Some have to be fed through tubes, while others need nutrients infused directly into their bloodstream because their bodies are unable to process food.

For instance, one cancer patient, whose small intestines had been mostly removed, suffered severe diarrhoea. He was dehydrated but because his body could not absorb the necessary nutrients, he had to go on a liquid diet.

Mr Wong is also involved in research. He led an interdisciplinary team that developed ways to help patients who had problems with swallowing recover faster. It recently won a SingHealth innovation award for its efforts.

When working with patients, Mr Wong finds that building rapport with them is vital, “so they trust you and follow your advice”.

Otherwise, some would rather turn to a diet they heard or read about elsewhere, which might not be scientifically proven, and some might not come back for follow-ups.

Because of such concerns, Mr Wong feels having more time to interact with his patients is important.

He is one of 32 dietitians with SingHealth, which is looking to double the number by 2012.

A dietitian needs to obtain a degree in dietetics or one in food and nutrition, followed by a postgraduate diploma in dietetics.