Kavita Rastogi is a ‘Consultant Nutritionist’ with more than 15 years of experience in this field. She is a post graduate in Dietetics and Public Health and Nutrition from Delhi University. She completed her training from the “All India Institute of Medical Sciences”.
She has worked with Prof. Anoop Misra, (Chairman , Fortis Centre for Diabetes, Obesity and Cholesterol and heads, National Diabetes Obesity and Cholesterol Foundation) for about 8 years in “All India Institute of Medical Sciences & Fortis Flt. Lt. Rajan Dhall Hospital, Vasant Kunj”. He has been an excellent guide and a mentor in shaping her career to what it is today. She was actively involved in research and its publications in various journals.
She has also worked with Yatharth Super Speciality Hospital, Greater Noida as a Senior Dietician for 4 years. During her tenure in this hospital she received the best employee award in the year 2017-2018 for her hardwork.
She is a visiting consultant, Baksons College and Hospital and has her clinic “Nutriremedy” at 05061, ATS Greens Paradiso, Greater Noida.
Dietary counseling for obese, diabetic, cardiac, renal, heart & other critical patients. Preparing special diets for post operative & ICU patients. Exposure to broad spectrum of dietary analysis under well-known Professors. Gained insight about the work culture and management of large number of patients.
Dietary consultation to OPD patients which included diabetic, cardiac, hyperlipidemic, and obese patients. Providing “Diabetes Education” to diabetics which included dietary counseling, lifestyle modification, foot care, insulin injection techniques and self monitoring of blood glucose.
Worked as a Diabetes Educator and Dietician with the “Department of Diabetes & Metabolic Diseases” headed by Prof. Anoop Misra. It included “Dietary advice” to OPD/IPD patients (diabetes/dyslipidemia/obesity/cardiac) diabetes education and personalized educational material to all patients.
Healthy food catering “Silver Spoon” for all kinds of occasions including specialized and healthy food catering for children. Learnt effective interpersonal and management skills during this period which was a new experience altogether. It was a start up of one of its kind which was thoroughly liked by people.
It included menu planning (therapeutic diets) for all the inpatients (including diabetic, cardiac, hypertensive and renal patients), diabetes education, planning and supervision of tube feeds, dietary counseling to the patients at the time of discharge for home meals, giving written education material to patients.
Providing dietary consultation to patients which includes diabetic patients, renal patients, cardiac patients, hyperlipidemic patients and obese patients. Providing “Diabetes Education” to diabetic patients which includes dietary counseling, lifestyle modification, foot care, insulin injection techniques and self monitoring of blood glucose (SMBG).