The objective is to provide appropriate nutritional meals
to patients and to offer nutritional advices and education
about different diets.
The dietitian
is primarily responsible for:
- Meal Planning: The systematic selection of the
foods to be served to patients based on specific dietary needs.
- Therapeutic Management of patients: including education
of the patients, nutritional diagnosis and diet recommendation
- Supply Management: inventory, purchasing, storage processing
and distribution.
- Cleaning and Sanitation
The
Dietitian has also been well trained in the implementation
of the HACCP quality system focusing on food safety.
The
Patients are provided three meals a day:
Breakfast : between 7:00a.m. & 8:a.m.
Lunch : between 12 noon &12:30 p.m.
Dinner : between 5p.m. & 5:30 p.m.
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