bool disease it,s symtops/signs and treatment

 Food and nutrition

At NUMC, we strive in the Department of Food and Nutrition to provide our patients with the most nutritious food. We take the latest knowledge of nutrition and fitness, and provide it with healthy fresh food to provide our patients with the best environment for faster healing.

Food and nutrition staff

NUMC employs approximately 70 food service colleagues who are trained in safe food handling techniques and proper infection control and are frequently tested. They prepare and serve food in a systematic and efficient manner to patients and staff, who seek to help make the patient's stay a little brighter, especially with food requests.Food Service Supervisors are graduates of the 120-hour Diet Manager course, and serve regularly to maintain their knowledge of foodborne illness prevention.

Most patients are routinely seen by one of our registered dietitians

 Along with these professionals, the administration must obtain their credentials from all recognized universities, and must maintain their knowledge by accumulating the necessary academic credits to remain registered with the Academy of Nutrition and Dietetics. In addition, he is a certified dietitian with the State of New York. NUMC features some dietitians.

Such as Nutrition Support Clinical Certification by the American Society for Parenteral and Internal Nutrition. Dietitians are an integral part of the healthcare team. They work closely with nurses, doctors and other healthcare professionals to provide quality nutritional care to patients at NUMC. For patients who are too ill to use oral nutrition, nutritionists will recommend the appropriate method of nutritional support to the physician to provide the patient with the maximum nutritional result.

Facilities

The original kitchen was originally built in 1973 with the Dynamic Care Building and has recently undergone a total renovation.The new equipment was added to enable food preparation methods that allow the greatest preservation of nutrients. In addition to healthy food preparation, our chefs are always concerned with food offerings that are hungry and delicious.

Each floor of the hospital has its own pantry which is stocked daily by the Food and Nutrition Department along with breakfast. There are also microwave ovens and refrigerators for patients to use with the help of nursing staff.

The staff cafeteria feeds 400 people daily from all areas of the hospital. There you can find a delicious hot or cold option that includes everything from pasta dishes to personal pizza or homemade soups to gourmet salads and sandwiches or yogurt.Functions

Food and Nutrition Department staff serves approximately 350 XNUMX patients per meal. Providing tasty, attractive food to many people is a complex but precise process, as each has individual needs and preferences. However, we try to make every patient happy with their diet. One way to achieve this is to eliminate handwritten paper menus and use the latest computer systems. When a patient is admitted, the doctor decides.

What kind of diet should the patient take based on his medical history. The food is then entered into an electronic medical record (a large computer system containing patient information), which is automatically transferred to a computer system at the Central Food and Nutrition Office. The computer combines the diet order with the patient's allergies and personal preferences, and also prints a tray ticket. A supervisor will review the tickets for each tray. Makes sure it's an attractive and appetizing meal. It is then placed in a tray and brought to the patient.

A department representative visits patients to review their menu choices and preferences. Again, this is not done with a piece of paper and a pencil, but enters a tablet with a touch screen display that interface with the food computer system in real time. This eliminates the question of what the patient is allowed to eat, as each patient's personal diet appears on the pill. By choosing this method, it gives patients the opportunity to discuss their malnutrition with a living person.