Fueling recovery: How a nutrition clinic in Truro is helping surgical patients heal better and faster

When it comes to surgery, what patients eat before a procedure can play a bigger role in their recovery than most people realize. In fact, malnutrition is one of the top 10 causes of 30-day surgical mortality, and one of the few that can be addressed ahead of time.
At Colchester East Hants Health Centre in Truro, the team at the Perioperative Nutrition Clinic is making the impact of food on better post-op results loud and clear for patients. Launched with the support of a QEII Foundation Translating Research Into Care grant, and led by principal investigators Dr. Ahmed Jad and Tina Strickland, director of policy and planning for Nutrition and Food Services, the clinic is helping adult patients scheduled for elective general surgery optimize nutrition before a hospital stay.
“Good nutrition before surgery can lead to fewer complications, better healing and shorter hospital stays,” said Ashley Manuel, the study dietitian and research coordinator leading the clinic. “We’re empowering patients with the tools they need to recover stronger and faster.”
Every eligible patient receives a pre-surgery phone call to complete a standardized malnutrition risk screening. Those at risk are invited to an in-person appointment with Ashley, who performs a comprehensive nutrition assessment and provides an individualized care plan. For those not considered at risk, she offers additional education over the phone including a review of the patient’s current diet, and other simple recommendations to meet pre-surgery nutrition targets.
The need for this service is clear. While only 12% of patients screened to date have been identified as at risk for malnutrition, a remarkable 92% are not meeting recommended protein intake guidelines for surgical preparation. Nearly a third of those patients are getting less than half the protein they need.
“Not screening as malnourished doesn’t mean a patient is nutritionally prepared for surgery. New research tells us that optimizing nutrition before surgery benefits all patients, not just those at risk of malnutrition,” Ashley said. “That’s why this point of contact is so valuable - we’re catching gaps we wouldn’t otherwise see.”
Nutrition plans are customized to personal needs and preferences and take into consideration existing conditions like diabetes or kidney disease, cultural dietary patterns, allergies or chemotherapy side effects. Interventions can include meal timing strategies, oral supplements, adjustments to protein or other macronutrients and hydration or micronutrient intake.
Patients are responding with enthusiasm. “You’ve given me something positive to focus on rather than worrying about my surgery,” one patient shared. Another said, “I’ve had no appetite with my chemo and keep losing weight. I knew I needed to talk to a dietitian but didn’t know where to find one.”
The clinic supports the broader Enhanced Recovery After Surgery strategy underway across Nova Scotia. It’s an evidence-based approach that aims to speed recovery, reduce surgical site infections, and improve outcomes through better coordination and pre-op care. Colchester East Hants Health Centre is among the first hospitals in the province expected to fully implement this approach for colorectal surgery.
With support from Northern Zone perioperative manager Alana Toole, and a dedicated team of surgical, nutrition and research professionals, the project is shaping a new standard of care - one where nutrition is no longer an afterthought, but a foundation for healing.
Photo of (L-R) Perioperative Nutrition Clinic team members Ashley Manuel, Dr. Ahmed Jad, Alana Toole and Julien Gallant.