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

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.

 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.