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Spring Grove Hospital : Department_Dietetics

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DIETETICS DEPARTMENT

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

 

STAFF 

Senior Leadership

  • 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

Dietitians

  • Kerry King, MS RD LDN
  • Marie Coleman, RD LDN
  • Francine Freeman, RD LDN
  • Karen Herstein, MS RD LDN

Managers

  • David Arnoldin (food production)
  • Terry Jordan (trayline)
  • Alec Wheaden
  • Diana Georgius, Office Manager

OUR DEPARTMENT AT WORK

 Trayline Station

Marie Coleman RD Teaching Class

Charles Washing Trays

          Preparing to Fry

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