The Dietary Department is under the Auxiliary Services which is part of the Administrative Services. The Department is headed by a Nutritionist – Dietitian and has 2 primary sections namely: Clinical Nutrition Section and Food and Nutrition Services which includes the Food Production for both therapeutic and regular diet and other food services. The staff of the department includes Cook, Butcher, Food Servers, Tube Feeding Aide and Steward.
The Department is responsible in providing an appetizing, palatable and well-balanced meal that is in strict adherence to the Physician’s prescribed diet and the department’s budget. The department provides Breakfast, Lunch, Dinner and in some special cases, snacks. Selective menu is also offered should the patient and significant others wish to have more freedom in selecting their food at a special price.
MISSION
To consistently deliver comprehensive nutrition care through efficient and effective food service delivery, nutrition education, continuing research, learning and development.
VISION
Provide excellent service in the practice of hospital nutrition and dietetics towards the well – being of patients and other stakeholders.
SERVICES OFFERED
Healthy eating can reduce the risk of chronic illness and disease including the three leading causes of death: heart disease, cancer and stroke.
As a response to these national crises, the Dietary provides the following services for IN patient and OUT patient:
- Consultation for people interested in learning how to choose healthy food options, understand nutrition labels and how to incorporate all foods into a healthy eating plan for various medical condition such as:
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- Gastrointestinal disorders
- High blood pressure and other cardiovascular conditions
- High cholesterol, High Uric Acid problems
- Metabolic disorders
- Renal disease
- Diabetes Mellitus
- Children and Teenagers with food or weight issues
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- Tube feeding Diet Instructions
- Weight Management
- Cancer Nutrition Management
- Therapeutic Meals