Generally speaking, the target of clinical nutrition is a route both therapeutycal and nutritional aiming to the patient’s psycho-physical well being, through diagnostic, therapeutical and preventive strategies.

For every kind of problem we determine natural and nutritional therapies able to counteract metabolism disorders, like overweight and obesity, or gastrointestinal disorders (bloating, feeling of fullness after meals, acidity, chronic constipation, irritable bowel a.s.o.)

The work setting for each patient comprises the analysis of body composition, which is made of fat and lean body mass, total water, intra and extracellular water and analysis of basal methabolism (methabolic disorders, overweight, obesity a.s.o.)

At the same time we will carry out a diagnostic investigation to find out possible chronic, inflammatory processes and to evaluate the degree of well being, together with a control of the food intake and any intolerances, coupled with the measurement of glycemic load and the resulting methabolic in the 24 hours.

After instrumental investigations, a very thorough medical examination and an evaluation of the so said vague and non specific symptoms, the doctor can outline a patient’s profile to allow the identification of his/he therapeutycal and nutritional course, marked by recognized dietary therapies – as is the protein diet – but created following the person’s specifical needs and characteristics.

Here it is appropriate to explain what are vague and non specific symptoms.

Normally the physician concentrates his attention on overt clinical data, characterized by clearly recognizable symptoms.
But sometimes even the patient himself undervaluates some symptoms, such as chronic tiredness, sleep or food disorders, irritability of the colon or constipation, tone and mood disorders, non specific pain syndromes and so on, that seem devoid of an explanation, not attributable to a specific cause, disease or disorder.

Indicated by the specialists as MUS – Medically Unexplained Symptoms – they are very seriously taken into consideration by the nutritionist, who evaluates and investigates them.