Phone: +080 26088500

Email: director.rgicd@gmail.com

SDS TUBERCULOSIS RESEARCH CENTRE
&
RAJIV GANDHI INSTITUTE OF CHEST DISEASES

(An Autonomous Institute, Government Of Karnataka
Reg. No:SOR/BLU/DR/671/09-10 Dated 23-09-2009)

DIETARY SERVICES

PATIENTS FOOD SERVICE MANAGEMENT (PFSM) in SDS TRC & RGICD is a tertiary care referral Hospital which is the first Government hospital in Karnataka that has been providing therapeutic diets with an Insourced Central Kitchen.

“Being patient-centric is not a goal, it is the core of our existence”

The Department of Dietetics & Food and beverage services at SDS TRC & RGICD like many leading healthcare institutions, believes that diet plays a major role in the promotion of health and well being of an individual. Hospital is progressive & fully committed to provide the highest quality nutritional care, leading edge nutrition practice and food service to its In-patients.

AIM

The Department of Dietetics & Food and beverage services will strive in developing clinical dietetic service, foodservice and health promotion to support patient treatment in accordance with the vision and mission of the Institute.

OBJECTIVE

  1. To ensure normal and therapeutic diets to In-patients.
  2. To ensure ‘Medical Nutrition Therapy (MNT)’ for oral diet and nutrition support being delivered to patients.

TYPES OF DIET OFFERED AT SDS TRC & RGICD

  • Regular or normal diet
  • Liquid diet
  • Soft diet
  • Therapeutic diet
  • Diabetic diet
  • Bland diet
  • The special types of feed that we provide are Ryle’s Tube Feed (Percutaneous Endoscopic Gastrostomy Feed and Jejunostomy feed, as and when required).
  • Others (As advised by the Clinical Consultant Doctor)

All patients in the ward will be served 6 times a day (3 main meal and 2 snacks)

WINDOW SERVICE SCHEDULE

Timings Menu
On Rising7:30 am- 8:00 amCoffee
Breakfast8.30 am - 9.00 amBisibelebath / khichdi/pongal/ idli / soya avalakki/ mixed vegetable upma / etc
Mid Morning10.30 am - 11 amBoiled chicken egg / ragi porridge / curd
Lunch12.30 pm - 1.00 pmRagiball + unpolishedrice + dalsambar and salad
Mid evening3.30 pm – 4.00 pmMulti grain porridge / milk
Dinner6.30 pm – 7.00 pmWheat chapathi + vegetable pulse combo curry + unpolished rice + mixed vegetable sambar

DAILY FOOD DISTRIBUTION TIMINGS TO IN PATIENTS

The Dietetics & Food and beverage services staff are responsible for providing patient’s food that meets the nutritional requirements and abide with the food hygiene and food safety principles in line with the current contemporary technology.

MEDICAL CHECK-UP AND HEALTH OF FOOD HANDLERS:

Periodic health check-up is conducted for all the personnel working in the kitchen from time to time.

MAINTENANCE OF CLEANLINESS IN THE KITCHEN:

  1. Monitoring of cleanliness, hygiene and sanitation is conducted on a daily basis.
  2. Routine cleaning is done on a daily basis to ensure cleanliness and hygiene of all section which include the pre- preparation area, cooking area, washing area, dry storage area, vegetable storage area, blend section, salad preparation ,food trolleys, floors and tiles, ventilators and garbage disposal

FUTURE PLANS:

  1. To conduct orientation program on the latest food safety and personal hygiene protocols on a monthly basis for the kitchen staff.
  2. To organize nutritional awareness program in the Community
  3. To institute a sense of responsibility and be a role model in the Dietetics & Food and beverage services.