Mission: The goal of the dietetics department is optimal nutritional status in all patients.
Regular diets or Medical Nutrition Therapy are provided for all patients, taking into consideration patients’ religious or cultural preferences. Nutrition education is provided for patients and their families, as indicated. Semi-annual meal surveys provide the department with feedback on patient satisfaction and preferences.
DIET MANUAL FOR DHMH FACILITIES
THE COOK-CHILL PROCESS
An interdepartmental Quality Circle was set up in 1994 to review options to improve patient satisfaction and food temperatures. After a year of study, we achieved our objective with the cook-chill system.
Foods are cooked to the desired doneness, then rapidly chilled and held in refrigeration until needed. Chilling immediately stops the cooking process and preserves nutrients, color and texture.
Trays are assembled cold, then 36 minutes prior to service, the food is gently heated in programmed heating units. The food is served to patients at proper temperatures and the peak of flavor.
Cook Chill Equipment
| Andre & Dave Checking Equipment |
- Rafia Hussain, RD LDN - Director of Dietetics
- Harvey Keys, Food Administrator - Director of food service operations
- Toni Stroh, RD LDN, MPA - Director of clinical nutrition services
- Kerry King, MS RD LDN
- Marie Coleman, RD LDN
- Francine Freeman, RD LDN
- Michelle Ashafa, RD LDN
- Alexander-Johnson (food production)
- Terry Jordan (trayline)
- Alec Wheaden
- Frankie Waters
- Diana Georgius, Office Manager
OUR DEPARTMENT AT WORK
Marie Coleman RD Teaching Class
Charles Washing Trays
Preparing to Fry