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Speech and Language Therapy talk on Dysphagia and IDDSI of video
Food, Fluid and Nutrition Nurse Talk on IDDSI Levels 1-4 and Hydration
Dietitian Talk on IDDSI Levels 5-7 and Food Fortification
Meet the Chef
IDDSI Thickening Instructions and Testing Methods for IDDSI Levels 1-4
Peaches Flow Test IDDSI Levels 0-4
IDDSI Level 3 Peaches
IDDSI Level 4 Peaches
IDDSI Level 5 Peaches
IDDSI Level 6 Peaches
IDDSI Level 6 Peaches Fork Pressure Test
IDDSI Level 7 Peaches
Comparison of Peaches Level 3-7
IDDSI Level 4 Salad
IDDSI Level 5 Salad
IDDSI Level 6 Salad
IDDSI Level 4 Chilli
IDDSI Level 5 Chilli
IDDSI Level 6 Chilli
IDDSI Level 4 Rice
IIDDSI Level 5 (and 6) Rice
Plating Up a Texture Modified Meal

Diabetes in Hospital: Carbohydrate Counting During Your Hospital Stay.

This booklet provides carbohydrate values for the food and drinks available during your hospital stay.  It has been produced for both people living with diabetes and their healthcare professionals, and can assist with identifying carbohydrate sources, carbohydrate counting and insulin dose adjustment (if applicable)

Gestational Diabetes

Gestational Diabetes (or GDM) is a type of diabetes which develops during pregnancy. Blood glucose levels can become too high, and it is important to control these to minimise health risks for both you and your baby.

The main treatment is to make any necessary changes to your diet. Some people may also require medication but following dietary recommendations remains just as important, and is the best way to help achieve successful management of the condition.

These patient education videos were created by NHSGGC Diabetes Dietitians, and focus on healthy eating with Gestational Diabetes. Patients can contact or be referred to the Diabetes Dietitians for more detailed advice, if required.

Video 1: What is Gestational Diabetes?

In this video, we will answer some important questions about gestational diabetes; discussing what it is, the symptoms it can cause, how it can affect you and your baby, and the ways in which it can be treated.

Video 2: Healthy Eating, and an overview of the food groups

n this video, we will be discussing healthy eating, the Eat Well guide, an overview of the food groups and providing a detailed overview of carbohydrates.

Video 3: Portion sizes, smart swaps and meal patterns

During this video we will be discussing portion sizes, smart swaps, snack ideas, meal patterns and foods to include or avoid during pregnancy

Video 4: Breastfeeding, post-birth and lifestyle

In this video, we will be discussing breastfeeding, the benefits of breastfeeding, what will happen after your baby is born and general lifestyle changes.

Video 5: Frequently asked questions, links and contacts

In this video, we will answer some frequently asked questions, share useful links to access further information, and provide the best contact details for the NHSGGC Diabetes Dietitians.

Information in other languages

The Gestational diabetes patient education videos were created by NHSGGC Diabetes Dietitians and have been translated into 5 languages. They focus on healthy eating with Gestational Diabetes. Patients can contact or be referred to the Diabetes Dietitians for more detailed advice, if required.

Dietary advice for my condition

Our dietitians provide advice about many different aspects of health. You will find advice for a few specific areas below:

Eating well to recover from COVID-19

Symptoms of COVID-19 can include cough, shortness of breath, muscle weakness, dry mouth and changes to taste and smell. These symptoms may make you feel tired, sick and stop you wanting to eat and drink as you normally would. It is important to get the most from the food you are eating, as good nutrition and exercise together can help with your recovery.

This video has been developed by dietitians to highlight the importance on nutrition in hospital. This information runs alongside our leaflet on how to boost your dietary intake, and further COVID-19 specific advice we have developed.

Nutrition when needing non-invasive ventilation 

The following video is for patients needing non-invasive ventilation during their hospital stay.

Diet and kidney disease

The above video highlights how appropriate dietary management can slow the progression of chronic kidney disease. This can delay the patients’ need to access renal replacement therapies such as haemodialysis, peritoneal dialysis and transplant.

This patient education video was created by NHSGGC Renal Dietitians as an introduction to diet and chronic kidney disease, with a focus on the no added salt diet. Patients can be referred to the Renal Dietitians for more tailored dietary advice.

As chronic kidney disease progresses, the kidneys become less efficient at removing potassium and other waste products from the body. This can lead to a raised potassium level in the blood. Once other potential causes have been excluded a patient may be advised by their healthcare team to follow a low potassium diet.

This patient education video was created by the NHS GGC Renal Dietitians as an introduction to the low potassium diet. For specific individual advice, patients should be referred to the Renal Dietitians.”

Diet and cancer

For people with cancer, the relationship between food and eating can change. The webpage below was written by Dietitians at the Beatson West of Scotland Cancer Centre to help you to take care of your food intake and nutrition by yourself. But if you are struggling to manage on your own you can ask a Dietitian for advice.

Dietitians and Support Workers can see you if you stay on a ward at the Beatson (or at your local hospital). Or you can ask your GP to refer you to see a Dietitian in a local clinic.

For further information:

Eating for a healthy heart

For general information on the dietary management for common conditions please see BDA Food Facts:

For general information on malnutrition/under nutrition please see NHS Inform:

For general advice for starting solids GGC has produced a series of videos:

For information on Specialist Children Service in NHS GGC:

For general information on coeliac disease from Coeliac UK :

For Information on coeliac disease from NHS Inform:

For general information on diabetes from Diabetes UK:

For information on diabetes from NHS Scotland, look at “my diabetes my way”:

For general information on IBS: bowel syndrome (IBS) | NHS inform

For general information on IDDSI:

For general information on healthy eating:

For information on 12 week weight loss plan from NHS Inform:

If you are concerned about unplanned weight loss please speak with your health care professionals who will be able to screen you for Malnutrition using a screening tool such as This tool assesses individuals as being at low, medium or high risk of malnutrition.

You can also screen yourself

If you are medium or high risk of malnutrition some simple changes to what you eat and drink can help you to improve your intake of nutrients such as energy/calories, protein, and vitamins. The leaflets below will support you with some practical suggestions on how to make these changes.

For information how to increase your calorie and protein content of your diet if you have diabetes

MUST training in Care Homes

Good nutrition has a vital role in supporting people of all ages to maintain good health, this is especially true within the Care Home setting.

To support the management of Malnutrition within Care and Residential Homes a series of training videos have been developed.

Video 1 provides an overview of the Malnutrition Universal Screening Tool (MUST) and how to carry out the calculations.
Video 2 describes The MUST Step 5 Management Plan.
Video 3 provides an overview of Food Fortification including Food First strategies, snacks and nourishing drinks.
Video 4 is a case study discussion to review the completion and progress of a MUST Step Management Plan from initial completion through to the 4 week review
Video 5 is a case study discussion to review the completion and progress of a MUST Step 5 Management Plan from initial completion through to the 4 week and 8 week review.

Additional resources

This webpage provides: 

  • Information about dietitians and how to access our clinical service 
  • Nutritional information and advice that can help people to manage their health condition
  • Useful information for staff and colleagues. 

Who are we?

We are a team of dietitians, support workers and administrative staff. Our dietitians assess and treat nutritional and dietary issues in a variety of health care settings, including hospitals and health centres, across the health board area. The paediatric service also provide a Scotland wide service for inherited metabolic diseases and shared care to other areas. 

Dietitians are Allied Health Professionals registered with the Health and Care Professions Council (HCPC) who specialise in the assessment and treatment of a wide range of dietary issues for individual people and the wider population. The term “dietitian” is legally protected; only people that are suitably trained and registered with the HCPC can use this title.

What do we do?

A Dietitian will assess your dietary intake and will work with you to develop and agree a treatment plan to help meet your goals in relation to your health concerns. Examples of the benefits of seeing a Dietitian are:

  • To reach or maintain a healthy weight
  • To resolve symptoms caused by food allergies and / or intolerances
  • To live healthily with a long-term condition, e.g. diabetes, coeliac disease, irritable bowel syndrome, cancer, renal disease and weight management advice from the specialist weight management service.

Dietitians are experts in nutritional issues and can provide you with reliable advice to improve your health and/or manage your condition.

How do you access our service?

You can ask your General Practitioner (GP) or other health care professional to refer you to a dietitian. 

If you are under the care of a hospital consultant they, or a specialist nurse attached to the multi-disciplinary service, can also refer you to a dietitian. 

You may also find the pages ‘Nutrition Support’ useful 

Further information