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...