DIETARY SERVICESDR. D. ACHARYA

M.S.(DELHI) P.G.D.H.H.M.(PUNE)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

THANK YOU