HOSPITAL DIETARIES IN PATIENT CARE
The common goal in feeding patients in hospitals is to provide quality food that meets nutritional standards at the most economical cost. Food service to patients requires imagination and ingenuity in planning for a variety of foods to meet the needs of the patients.
The dietary department is organized, equipped and staffed to provide food service to in-patients, employees and visitors. Service of food includes a number of functions - planning menus, purchase of raw materials and distribution of the finished product.
The end result depends on the physical arrangement and equipment for food service, number and type of personnel, type of food service set up and the budget.
The physical facilities of the dietary department have an important influence on the standard of food service, labour costs and morale of workers.
Adequate maintenance of records is also an important element for the smooth functioning of the department.
Apart from food service, the diet clinic of an outpatient service helps in wider use of dietary counselling and helps to clarify diet instructions.
Suitable equipment for efficient food production and service is an important factor in the successful operation of the dietary department. A model organization chart of the dietary department is presented in figure.
Hospital Administrator -> Dietitian Chief
Dietitian Chief -> Dietitian Teaching
Dietitian Chief -> Dietitian Administrative
Dietitian Chief -> Dietitian Therapeutic
Dietitian Therapeutic -> Formula room worker -> Diet Assistant
Dietitian Administrative -> Food Service Supervisor -> 1.Waitress tray service, 2.Counter hand
Dietitian Administrative -> Chef -> 1. Baker, Baker helper, Pastry maker 2. Cook, Cook helper, Meat cutter, Meat cutter-helper, Kitchen helper Pantry hand, Vegetable cutter, Grinder
A Organisation Chart of a hospital dietary
Source : West B.B., Wood L., Harger U.F. and Shugart C.S. (1977).
Food service in Institutions, 5th ed. John Wiley and Sons. New