Food service is one of the most important activities in any hospital. As a therapeutic measure it contributes directly through scientifically prepared nutritious diets, aimed at specific disease conditions. It is a most potent psychological force in patient satisfaction, patient acceptance of hospital regime resulting in fast recovery, employee satisfaction and morale and also plays a major role as a general public relations measure. Since food service is a medico-administrative area, dietician should be a graduate of a recognized school of home economics and have served a period of practical training in a hospital approved for such a course. She should have technical knowledge of nutrition as well as administrative ability as she is recognized as the chief of a major department, responsible directly to the administrator. The ability to organize and manage is of particular importance since speed, coordination, human relations, and efficiency are essential.
MAJOR OPERATING FUNCTIONS OF DIETARY DEPARTMENT
* Direct responsibility for menu planning for general and special diets for patients and employees * For selection and purchase of food, for receipt and storage of food * For preparation and distribution of food
* For cleanliness and safety in the department
* In cooperation with the medical and nursing staff, the education of patients in appropriate dietary habits and control.
* The dietitian has overall responsibility for food services, and as a therapeutic measure, she has the last immediate duty of checking the tray for proper identification, accuracy, attractiveness, temperature of foods and palatability. * Because of the increased opportunities of contamination and the possible resistance of the patients to food infection, increased emphasis on proper food handling in hospitals is necessary. * Basically two methods of distribution are used for patient food distribution- centralization, in which the complete...
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