DIETARY DEPARTMENT - THEY AIM TO PLEASE

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This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.

See the article in its original context from March 1977.

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A four day cycle menu is used since the average patient stay is usually about the same number of days. Regular diets are served to patients not requiring diet therapy, and modified diets eg. Low Sodium, Diabetic, Low Cholesteral, Gastric and light diets to the patients who do. These diets are ordered by the patient's doctor and it is then the responsibility of the Dietary Supervisor to instruct the cook in the preparation of the foods required, portion control, etcetera. The patients on these special diets are given instruction concerning their diets so that when they leave hospital they will be familiar with the type of diet they need.

The entire Dietary Department is under the supervision of Mrs. Sylena Manderson, the Food Service Supervisor. She is responsible for purchasing and issuing of all food stores, preparing menus and therapdutic diets, orienting and training the dietary staff, sanitation visiting and instructing patients. Mrs. Manderson attended the First Regional Food Service Supervisors Course held in Barbados, where she obtained her certificate and was also awarded a trophy for the most outstanding student of a group of twenty from thirteen different countries.

Most of our patients have been complimentary in their remarks concerning their diets, and we also welcome constructive criticism since it helps us to serve the patients better.

Meals are prepared mainly for nutritional value, with attractiveness and personal preferences always borne in mind. Substitutions are available if a patient does not care for food being served.

The staff are instructed to always be courteous, and accept complaints from patients as a means of becoming familiar with their preferences since their comfort is our greatestconcern.