DIETARY SERVICES

1. DIETARY SERVICES DR. D. ACHARYA M.S.(DELHI) P.G.D.H.H.M.(PUNE)

2. POLICIES & PROCEDURES—SOP’S • GOOD PHYSICAL LAYOUT ASSURING EASY FLOW OF WORK. • PROPERLY PLANNED & ADMINISTERED DEPTT. • PUBLIC RELATIONS VALUE OF DIETARY DEPTT. • ENSURE ADEQUATE EQUIPMENT &LABOUR SAVING DEVICES. • SCIENTIFIC TECHNIQUE & PROCEDURE IN PREPARATION OF FOOD. • GOOD SUPERVISION. • USE OF STANDARDIZED RECEIPES. • ADEQUATE TRAINED PERSONNEL.

3. FUNCTIONS OF DIETARY SERVICES • PROVIDE BEST POSSIBLE FOOD AT A COST CONSISTENT WITH THE POLICY OF THE HOSPITAL. • PLANNING, ORGANISING & DIRECTING ALL PHASES OF THE DIETECTIC OPERATIONS. • ESTABLISH STANDARDS FOR PLANNING MENUS, PREPARING & SERVING FOOD. • PLAN, IMPLEMENT PT. THERAPY, EDUCATION & COUNSELLING. • FILES OF RECEIPES FOR QUANTITY COOKING SHOULD BE MAINTAINED TO FACILITATE PREPARATION & COST CONTROL.

4. DIETICIAN—ROLES & RESPOSIBILITIES • VISITING WARDS & TAKING THE FOOD PREFERENCES OF PTS. • SEE THAT FOOD IS PREPARED UNDER STRICT SANITARY CONDITIONS. • TRAIN DIETETICS INTERNS. • LOOK INTO DISH WASHING, CLEANLINESS OF KITCHEN FLOOR, HOUSEKEEPING OF KITCHEN. • BUY TO SPECIFICATIONS, RECEIVE SUPPLIES, CHECK THEIR QUANTITIES /QUALITY, AND STORE, PRODUCE, PORTION, ASSEMBLE & DISTRIBUTE FOOD.

5. PHYSICAL FACILITIES • DESIGNED AS AN INDEPENDENT UNIT BUT INTEGRATED FUNCTIONALLY WITH OTHER SERVICE AREAS IN THE HOSPITAL. • SHOULD BE LOCATED IN THE GROUND FLOOR AS A SEPARATE ANNEXE SINCE IT HAS TO DEAL WITH OUTSIDE AGENCIES. • NOISE & COOKING ODOURS SHOULD NOT CAUSE INCONVENIENCE TO OTHER DEPTTS. • IDEALLY NEAR THE STORES. • ANCILLARIES– ROOMS FOR DIETICIANS, STEWARD & WORKMEN ANNEXES MAY BE INTERPOSED WITHIN THE COMPLEX WITHOUT AFFECTING THE FREE FLOW OF ACTIVITY. • STORAGE SPACE– DEPEND UPON SYSTEM OF OBTAINING SUPPLIES.

6. STAFFING PATTERN • DIETICIAN. • TRAINEES. • COOKS. • STAFF FOR CUTTING– VEG. / MEAT. • STAFF FOR STORES –SEPARATE FOR DRY & FRESH STORES. • PANTRY STAFF –FOR SERVING. • DISHWASHING STAFF • STEWARDS –IN SOME HOSPITALS. • FUEL STORE STAFF. • JANITORS –FOR CLEANING.

7. ORGANIZATIONAL STRUCTURE & MANAGEMENT • AN INDEPENDENT HOSPITAL ADMINISTRATOR SHOULD BE RESPONSIBLE FOE THE DIETARY SERVICE. • DIETICIAN SHOULD REPORT TO HIM. • H.A. SUBMITS REPORT TO THE MNGMT. • FOOD TASTING REGISTER SHOULD BE MAINTAINED. • PUT UP TO MED. SUPDT./ DIRECTOR WEEKLY. • COLUMN FOR ANY SCOPE OF IMPROVEMENT. • FEEDBACK FROM PTS.

8. CATERING SERVICES • AVERAGE NO. OF MEALS TO BE SERVED. • TIMINGS OF MEALS. • FOOD DISTRIBUTION –CENTRALISED /DE-CENTRALISED. • DINING HALL FACILITIES FOR AMBULATORY PTS. • ANY FOOD SERVICE FOR STAFF CAFETERIA.

9. QUALITY CONTROL MEASURES • A STRICT CHECK ON THE QUALITY OF THE FOOD PREPARED & SERVED TO THE PTS. IS OF UTMOST IMPORTANCE. • QUALITY OF FOODGRAINS, RAW VEGETABLES, FRUITS , SWEETS, BEVERAGES etc. HAVE TO BE CHECKED. • NON-VEG. ITEMS SHOULD BE ABSOLUTELY FRESH IF SERVED. • QUALITY OF COOKING MEDIUM & SPICES. • VENDOR VISITS /QUOTATIONS/REGULAR SURPRISE CHECKS ON THE DIETARY DEPTT.

10. CONT’D… • GOOD PHYSICAL LAYOUT THAT ENSURES EASY FLOW OF WORK. • CORRECT USE OF STANDARDISED RECEIPES. • SCIENTIFIC TECHNIQUE & PROCEDURE FOR PREPARING EACH CATEGORY OF FOOD ,SO THAT THEIR NATURAL FLAVOUR & NUTRITIONAL VALUE IS PRESERVED. • PROGRESSIVE COOKING & PREPARATION OF FOOD IN THE SHORTEST POSSIBLE TIME. • AVAILABILITY OF TRAINED PERSONNEL. • GOOD MANAGEMENT & SUPERVISION.

11. THERAPEUTIC DIETS • NO DIET– “N” DIET [NIL ORALLY /NBM}. • FLUID DIET– “F” DIET. • SUBSISTENCE DIET –”S”DIET. • CONVALESCENT DIET—”C”DIET. • ORDINARY DIET – “O” DIET. • HIGH PROTEIN DIET –”TB” DIET. • DIABETIC DIET. • SALT RESTRICTED DIET. • BLAND DIET. • EXTRAS ON DEMAND.

12. THANK YOU