I didn't encounter any personal issues during my internship, but I noticed that the nutritional practices given to patients often differed from what we learned in class. When I asked about this, they said that theory and practice don't always align. For example, we were taught to keep our fat intake below 00%, but in the hospital, it was usually around 00-00%. I've seen this not just in one case, but in many.
If I were in charge, I would try to keep fat as low as possible. I believe one reason obesity and chronic diseases are so common today is because people eat diets low in protein and high in fat. Unfortunately, most people don't really understand what "healthy fat" means, and even if they do, they often can't afford these foods.
That's why I believe short training sessions that answer questions like, "What can I eat instead?" would be really helpful. In these sessions, we could discuss topics like reducing phosphorus by limiting milk and yogurt, adding vitamin C-rich foods to increase iron absorption, and boiling vegetables to lower potassium. We should also be mindful of sodium intake and cook our meals without adding salt. These small changes can make a big difference in some illnesses.