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Head of the Department of Nutrition
Irena Martinis, PhD

The Department of Nutrition has developed nutritional plans using the “Dietitian” computer program to provide all hospital patients an appropriate and balanced nutritional therapy with 50 different diets. Our goal is to highlight the value of dietary nutrition, including its benefits and therapeutic effects, through a personalized approach and patient education.


Dietetics mainly includes:

  • the preparation of meals for patients who need to follow a regular or special diet, depending on their condition.
  • food control from the beginning of the preparation process to the distribution of the finished diet meals to patients in accordance with the “Guide to Good Hygiene Practice and the Application of HACCP Principles for Institutional Kitchens”.
  • educating patients about proper nutrition.

According to the research results of the last ten years, especially the last few years, a healthy diet can sometimes be a sign of remission of a disease and can even be used as a therapeutic strategy to treat an acute illness.
The patient can improve the course of treatment of certain diseases, but also prevent the development of new diseases by choosing the right type and quantity of certain foods and the way they are prepared.

Clinical nutrition counseling  

The clinical nutrition counseling service provides nutritional treatment services prescribed by specialists. Diet treatment and counseling are provided to outpatient and inpatient patients from all departments, as well as from external institutions.
The clinical nutrition counseling service is located on the ground floor of the Outpatient clinic P0 in room 6 of the Division of Endocrinology.
The counseling service aims to educate patients about the importance of dietary nutrition and its benefits and therapeutic effects. We educate patients about the number and composition of individual meals as well as the energy and nutritional value and the timing of daily meals.
Nutritional examinations and diagnostic procedures include: assessment of nutritional status, anthropometric measurements and nutritional history (measurement of height and body mass, determination of body mass index, basal metabolic rate, measurement of waist and hip circumference, measurement of muscle strength by hand dynamometry, insight into eating habits), analysis of body composition via BIA (bioelectrical impedance), preparation of a diet plan, analysis of a food diary.

Working hours:

weekdays 09:00 – 14:00

phone: +3851 290 2907


How to make an appointment:

  • personally at the Outpatient Clinic P0
  • online

Hospital kitchen

Kitchen manager:
Josipa Stojanović – chef

Almost 2,000 meals are prepared and served by the kitchen every day.
Food distribution in the central kitchen is made possible through the use of “tablet” technology, which allows meals to be distributed in a controlled and orderly manner.

The patient’s prescribed diet is prepared in the kitchen, which eliminates the risk of dietary errors and increase patient safety.
The implementation of the “Guide to Good Hygiene Practice for the Application of HACCP Principles for Institutional Kitchens”was carried out between 2008 and 2010 under the supervision of the Ministry of Health as part of the MATRA2007/HR/9/2 project.
All patients of the Dubrava University Hospital receive sufficient, highQuality, and appropriate nutrition thanks to our staff, resources, and services.