Dietary
In the Kosi Seemanchal Zone for the first time Dietitian (health professional) ideally trained to
implement and change dietary habit of patient for the recovery of underlying diseases or population
and fully operational Dietary facilities are available and our dedicated team is involved in managing
providing health advice and promoting healthy eating.
Dietitian Hazra khatoon working as a CONSULTANT and life member of Indian dietetic association
(IDA) Bihar chapter.
Completed her PG Food and Nutrition in 2017 and doing research on diabetic patients.
She worked as a CLINICAL DIETICIAN in Ruban Memorial Hospital, patliputra Patna from 12th June
2015 to 5th Jan 2018.
Under Dt Hazra’s guidance at Max7 Hospital we have dedicated assessments of patients’ needs and
establishment of requirements, Diet planning, Diet counseling, provision of nutritional education
(The major objectives of diet counselling should be to educate the patients regarding the nature of
disease, its hazards, and how it can be recognised and prevented).
24×7 Food and beverages system and patient canteen facility which helps us to assess all patient’s
needs.
Responsibilities of dietitian :-
- Everyday rounds, develops breakfast, lunch, dinner menu slip and evaluate patient’s acceptance.
- Plans, develops, controls and evaluates food service system
- Improve efficiency and quality of food service system and recommends and monitor standards for sanitation, safety and security of food service system.
- Managed indoor and outdoor patients’ entry and food service
- Diet counselling.
- Monitoring and evaluation of nutrition and health status.
- Cost evaluation of diet.
- Planning of meal per budget.
Planning of diet chart :-
- Diabetic diet chart
- Renal diet chart
- DASH Diet (Dietary approach to stop hypertension)
- Cardiac diet
- Hepatic diet chart
- Normal high protein diet
- Weight gain and reducing diet chart
Responsibilities of canteen:
- They assist with food preparation, portioning, packaging and serving. Working in the Nutrition and Food Services department, they clean surfaces and equipment, assemble and disassemble food trays, as well as deliver and pickup food and food trays to patients. They also need to be educated about food-borne illnesses, the different types of food contamination, safe food handling practices, personal hygiene and the principles of HACCP.
Distribution of diet
- Oral feeding Liquid diet, Soft diet, Normal diet, Hepatic diet , Renal diet ,Diabetic diet
Bed tea | Breakfast | Mid morning | Lunch | Evening tea | Soup or snacks | Dinner | Bed time |
---|---|---|---|---|---|---|---|
Tea Marie biscuits or digestive biscuits |
Mixed veg Dalia (1 medium bowl) Fruits (apple or papaya 100 gm ) |
Juice Or Horlicks |
Roti, rice, green veg ,paneer sabji , Dal, salad |
Tea biscuits |
Veg soup |
Roti dal sabji salad |
Skimmed milk 200- 250 ml) |
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