Hospital Catering

Aims & Objectives

1
 Hospital Catering

AIMS & OBJECIVE

1) To study the concept of HOSPITAL CATERING.

2) To study the growth factor affections on HOSPITAL CATERING.

3) To study the potential of HOSPITAL CATERING.

2
 Hospital Catering

Methodology

3
 Hospital Catering

METHEDOLOGY

PRIMARY DATA :

This information gathered by using various methods to understand of

situation & issues. This data is collected from various documents, articles,
survey at various hospital & questionnaire.

SECONDARY DATA:

The mention informantion is also collected form the internet by using

various websites & books.

4
 Hospital Catering

Introduction

5
 Hospital Catering

INTRODUCTION

Food is the basic neccsity of life. Ebody ats food and most perople
enjoy it. From the beginning scientists were coursous about the food they
consumed. Its passge in the body and its effects. This curiosity led to the
developemtn of the sciensece of nutrition, Nutritioni sdefined as the scientific
stydy of food and its relation to health. It can also be defined as the science
whtihc deals with those processes by which body utrililzes food for energy.
Growth and maintenance of health.

The development of chemistry and other fields of sciesnce helped solve

several unanswered question about food. In the late 18 th century, lavoisier
negan studies in nutrition. He studied the role of respiration in metanolism of
fool, he is appropriate called the father of nutrition science other important
scientists scinntists who made valuable contribution to the study of nutrition
were Atwater. McCollum. Benedict, Rose and Rubner

In our country since ages. Dietary treatment has be used in conjuction

who of whitou medilcine.

It has been practiced by the vaiday (Physician) as they are termed in

Ayurveda very patient was given medicines after through examination and
dignosis of the desease and also asked to follow certain dietary at the practices
till complete recovery This week known as pathya (dietary management )
Many dos and don’s were prescribed were tailored to suit his health and
constitution. The role of diet as a part of tertment is increasing day by day
with new observations and experience.

In AYURVEDA we find instructions regarding the appropriate choice

of food for quick recovery as well as for preventing futher disease and
complications.

6
 Hospital Catering

Similarly, if we look into the receips that have need used for generations. We
find that a majority of them are nutritionally well balanced and seasons
oriented Today, in the light of nutrition education and scientific knolwdge, we
must appropriate the instinctive approach of our acnentors to out food

NUTRINTS
Nutrients are chemical components of food that supply nourishment to the
body. They are required by the body in the right amounts and they must be
eaten regularly. Each nutrient-protiens, carbohydreate, fats, minerals
vitamin’s and water performs a specific function in the body cellulose,
through not a nutrient itself, Play an important role in the physiology of
digestion. Hence it is considered to be a vital nutritional factor.

FUNCTIONS OF NUTRIENTS

• Supply energy to the Body.

• Build and repair body tisses.
• Regutate body process.

7
 Hospital Catering

GUIDELINCE FOR GOOD HEALTH

The general guidelines to good health that may be followed are.

1) maintain regularity in your routine.
2) Eat as much nutral food as you can.
3) consume seasonal foods as far as possible
4) Eat well but not overeat.
5) Avoid excessive salt and spices.
6) Avoid too much sweets, especially Sugar.
7) Eat foods which contain carbohydrates, especially starch and fibre.
8) Avoid foods contain large amounts of chollestrol and saturates fats.
9) Watch your weight and maintain ideal weight.
10) Avoid eating the same kind of food all the time. Eat a variety of food.

8
 Hospital Catering

CATERING INDUSTRY

Catering is a multifaceted segment of the food service industry. There

is a niche for all types of catering business within the segment of catering.
The food service industry is divided into three genenal classifications.
Commercial segment, noncommercial segment, and military segment.
Catering management maybe defined.as the task of planning, organizing and
controlling. Each activity influences the preparation and delivery of food,
beverage, and related services at a competitive, profitable price. These
activities work together to meet and exceed the customer’s perception of
value.

CATERING SEGMENTS

Catering management is executed in many diverse wasy within each of

the three segments. The first, commercial segments, traditionally considered
the for Profit include the independent caterer, the restaurant caterer, and ther
home base caterer in addition hotel, motel and private club catering perations
are also found in this category.
The noncommercial segment, or the non-for-profit operations, consists
of the following types of catering activities. Business / industry account,
college and university catering, health care facilities, recreational food sevice
catering. School catering, social organizations and transportation food service
catering. The military segment encompasses all catering activities involved in
association with th eare4med forces / or diplomatic events. Figure I-I
illustrated how the food service catering industry is segmented.

9
 Hospital Catering

HOSPITAL DIETS AND PROGRESSIVE MODIFICATION

A general, basic hospital diets is a necessary in all the hospitals as it is

economical, improves efficienty, is convenient and afford uniform services

Such a general or routione diet must be nutritiobally adequate either to

maintain adequate nutritionor to improve the nutritional status, The basic
principal outlined earlier in for a normal. Nutriltionally adequate dilelt
pertaining t the RDI based on the basic five food groups also hold true in
respect of the general hospitaldliet. This general diet which in many hospitals
may be known as house, regular, standard or full diet so served to ambulatory
patients and hose patients who do not require a full diet so served t
ambulatory patients and those patients who do not require a therapeutic diet
How-ever, diet should contain a minimum number of rich foods and foods that
require longer time for digest on, since hospital patients are physically less
actrilve thean average, normal persons.

Patients who need adaptations or modifications n the diet, due to

illness, accident or injury, are served a modifited diet on until they become
ambulatory patients who can be served the general diet.

10
 Hospital Catering

USE OF VLCD (VERY LOW CALORIE DIET ) FOR

PATIENT

BENEFITS OF VLCD FFECTS OF VLCD.

Obesity affects up to ¼ of adult increasing risk of death form disease

like dibetise patient, high blood pressure & heart disease traditional weight
loss method include low calorie diets between 800 to 1,500 a day regular
exercise.

BENEFITS OF VLCD.

VLCD commercially prepared formulas excess or less all that depend

usal food intake VLCD are not the same as over the counter meal . VLCD
generally safe when used under proper medical supervision in patients with a
body mass index (BMI)

BMI is a mathematical formula that takes into account both a persons

heights & weight in kilograms is devide by heights in meters squared use of
VLCD in patient with a BMI 27 to 30 should be reserved for those who have
medical complications. Resulting form their obesity VLCD are not
revommended for pregnanat woman of breakfasting woman. 000

11
 Hospital Catering

LIQUID DIET
As given above, the liquid diet is of two types, the clear liquied and the full
liquid diet.

CLEAR LIQUID DIET

The clear liquid diet is usually prescribed for patients in the pre or post
pro or post operative stage for one or two days, this diet is sompletely free of
any solids, even those found in milk. Only clear liquid such as tea or coffee
whiotu cream or milk. Clear soups etc. are given this diet is nutritionally
inadequate but is used for a very short a time.

FULL LIQUID DIET

The full liquied diet is used for parients who are actually ill or who are
unable to chew or swallow solid food. This diet includes liquid foods
containing solids which are not very difficult to digest. The iron content of
this diet if often inadequate.

SOFT DIET

This diet is intermediate between a full liquid and a light diet. It is

served to patients who are convalescing form surgery, gastro-intenstinal
disturbances and acute infections. This diet can be nutritionally adequate
when planned on the basis of a normal diet. The food should be soft in
textures and consistency, easy to chew and contain low roughage. The diet is
made of simple, easily digestable foods. It should be a high calorie high
protein diet.

A slight modification of this diet may be a mechanically softened or

dental soft diet which requires little or no chewing. Including of a moderate
amount of soft fibre is more helpful than in most cases.

12
 Hospital Catering

LIGHT DIET

This diet is very is very similar to a soft diet and, therefore, this
classification is some times omitted by some hospital. The light diet includes
all the food mentioned in the soft diet in addition to simple salads such as and
cottage cheese or sliced tomato.

13
 Hospital Catering

SAMPLE MENU IN GENERAL HOSPITAL

BREAKFAST

Egg omlette (or mixed egg white mushroom and onion)

MIDMORING

½ GRAPE FRUITS (right before lunch 10 tl 20 min. before)

LUNCH
4 ounces broiled swordfish with parsley and green salad whit chlives sprout

1 tsp flaxeed oil 8 ounces water

MID AFTERNOON

8 ounces water
2 plums or one each
Before dinner 8 ounces of water drink.

DINNER
4 ounces baked chicken with tomatoes and onions
4 ounces steamed asparagus
Raw cucumber and radish slice salad
1 stp flaxseed oil
2-9 mg. GLA capsules (fat burn capsules)
Hot water with lemon juice

- 14 -

14
 Hospital Catering

MODIFICATION OF A DIET DURING ILLNESS &

CONVALESCENCE

In addition to modification in fexture and consistency other

modification in relative proportion of nutrition and of certain nutrient are
necessary with respect to the following.

Carbohydrate type and content protein type and content fat type and
content electrolytes and mineral vitamin coutent. Modification in the
proportion of carbohydrates fat proteins in the diet necessary

Dibetic diet :

Is carefully calculated for each diebetic patient to maintain

hyperglycemia & coma in this diet proportion of carbohydrate is reduces that
of in portion is increased. Where as fat is restricted.

LOW – CALORIE DIET :

Is prescribed in order to achive weight loss by taking exercise & low

fat meal.

15
 Hospital Catering

LAWS & LICENCES OF HOSPITALS

The new food hygine law requires you to register with the local
enviormental health office before you open the business this applies to
catering company as well as restaurants.

It is advisible to consult with the clerk to the justice the local authority
& chief of the local fire prevention unit before plans are finalized or the
application is made to ensure that they are likely to agree the application with
out any last min.

POLICE LICENCE :

To inform the Assistant police commissioner for food licence.

PREVENTION OF FOOD
Health dept. & authority to the respective dept. of mun cipal corporation.

16
 Hospital Catering

ON – PREMISE CATERING

There are two main types of catering (on-premise and off-premise) that
may be a concern to a large and small caterer. Figure 1-2 illustrates type of
catering events. First, on-premes catering that the function is held exclusively
within the caterer’s own facility. All of the required functions and services
that the caterer ececutes and done ecclusively at their own facility. For
instance, a caterer within a hotle or onqurert hall within and cater all of the
events without taking any service of food outside the facility many restaurants
have specialized rooks on-premise to cater to the private-party niche.

A restaurant may have a layout strategically designed with three

separate dining rooms arttachted to a centralized commercial food production
kitchen. These separate dining rooms are available at the same time to support
the restaurants’s operation and for reservation and overflow seating. In
addition, any of the three dining rooms may be contracted out for private
event celerations and may require their own specialized service and menu
options.

HOSPITAL CATERING

An example of hospital catering in an on-opremise catering operation

for events that ccur within hospital’s environment. It is very rate for a hospiter
to sponsor an off-premise event. One exveption could occur if the hospital is
sponsoring a fund raiser.
There are great demands placed on the food service department within
a hospital environment when an avtive catering service is used. Special
functions are held by ther internal hospital associations. There are many
visible and invisible associations conduction business within a hospital’s
environment. Associations have special requests for interna catered functions
be the medical technologists in the laboratories, ladies auxiliary, physicians
meeting, nurses, organization, employees in all departments or x-ray
departments.

17
 Hospital Catering

Many hospital have beautiful dining rooms that are primarily used for
catering internal events. In addition, they may have other dining areas to have
breakfast meeting luncheon events, and special dinner events in a private
setting.

MISSION STATEMENT OR PURPOSE

One prerequisite for competitiveness in the marketplace in the ability

for a caterer to confidently communicate the mission or purpose, of the
business to potential clients. The company’s mission is written in a statement
which difines the sole purpose of why the caterer is in business. The mission
statement identifies who the caterer is and communicates what the caterer can
do for all protetial customers.
This statement of purpose is the foundation of the organization. The
mission sttatment answer the question. “Why am I in bounses today. ?” it
may also reflect what the caterer plans to become. As a management tool, it
guides the caterer’s decision making process. The mission statement permits
the business to remain on course while perishing its market niche by
establishing a strategic business plan. It will describe the type of business
including current customers. Types of catering functions, where the event s
will be executed and how to solve the current needs of the present customers.
If also positions the caterer in relation to the compecion by defining it as
corporate caterer social caterer or an on promise or off-premise caterer. By
addressing these key issues, the caterer will formulate a concept and
effectively communicate this concept.

Importance of the mission statement.

The mission statement is the caterer’s guiding light. Every action
publicly displayed by the business should evolve from the mission statement.
A mission statement helps communicate who and what a caterer is t th
stakeholders employers, suppliers, clients, guests, community, neighbors,
competitiors, government agencies, and other who have a direct relationship
which the business. It is important for the caterer 50 share expenctation and
long-terms plans with the community.

18
 Hospital Catering

A mission statement is important for a number of reasons. First, the

mission statement is important for the internal organization. It reflects the
company’s culture. A company’s Culture A company’s culture is a reflection
of its core beliefs, values and history, Emplyoes need to know wherer the
organization is now and were it wants to be in the future. Second, the missin
statent posisiton the business independently form the from the competition. If
separates the caterer selling rotisserir chicken from the local fire hall that is
preparing stuffed cabbage and fried chicken it helps to set the business apart
form its competition by communication how the business is better, different,
and more professional

GROWING THE BUSINESS.

Knowing how to grow a business is an important skill. Growing a

business must be strategically planned in advance. Controlled growth requires
a caterer to underst5and successful business concepts and how they relate to
their own situation.
Controlling growth is important to the fiscal health of the caterer’s
business. To formulate a business growth plan. A review of the following
questions may help.

1. what is the project five year gross sales figure?

2. What techniques will best describe ho to satisfy current customers
needs?
3. How will you describe any desire to diversify into a new market niche?
4. How will new customers be attracted ?
5. Who will identify these needs, wants and demands ?
6. What is the strategy regarding menu mix and new product
development?
7. How will new menu items and specialities be introduce?
8. How will efficient and effective multiple catering event be executed on
a daily, weekly, or monthly agenda?
9. How will suitable trends, rather than short-lived fads, be identified?

19
 Hospital Catering

Professional Growth

The progressive professional growth of the catering organization must

be a well crafted part of this plan. This takes careful, patient planning. For
example a caterer con only maximize on premise sales by allowing the facility
and staff to efficiently and effectively operate at full-capacity. Therefore, the
professional caterer must creatively plan financial and personal growth to
develop an incrementally better organization every year.

Controlled growth is a management quandary. One dilemma a caterer

must prevent is uncontrollable, exponential growth. Growing too fast can
financially hurt the caterer. This can happen when a caterer accepts too many
functions that need execution in a short period of time without sufficient staff
or supplies.
Unfortunately this dilemma is experienced by many caterers at least
once in their career. Without a growth control plan, every caterer will, at one
time or another, experience the dilemma of accepting more responsibility than
can be effectively and efficiently controlled. Planning for prosperous growth
leads to ingredient for success8”. Create a strategic growth plan:
The following illustration describes who a caterer can fall into this
type of problem. A caterer may successfully manage $5,000 in gross sales per
week. Believing the company can handle an increase to $7,000 per week
additional jobs are taken the following week. If the caterer’s volume breaking.
Point is in the range of $5,500-$6,000 Problems emerge, The cat4erer cannot
handle the increase of $2,000 because the facility and personal have been
stretched too far and it des not work out. Instead of generating the expected
incremental profit on the additional sales. The caterer will lose money because
of uncontrollable circumstances relulting form the lack of an adequate facility
and staff.

20
 Hospital Catering

Food Preparation Techniques

Good food preparation requires understanding of the composition and

structure of food and the changes that take place during preparation. Basic
principles must be observed for each group of food products to obtain good
results. Skill in handling foods is acquired by applying knowledge of cooking
principles. Some techniques are more difficult to master than other.

In addition good equipment used scientifically helps to achieve good

result in food preparation. Knowledge and recipes of Indian dishes are few,
one has to record one’s recipes and improve or modify them to create variety.
The magic ingredient in food preparation is imagination. It is the
ability to visualize the effect of change in ingredients on the recipe in terms of
flavors, texture and color. As in any other art, practice is essential but the
practice must be intelligently directed. To be proficient in food preparation in
food preparation skills, one must make efforts to observe carefully those who
are proficient in food

Hospital services – catering, domestic, portering and

accommodation.

The gardens
Theses services are provided ‘in house” unlike many other hospital that
use outside contractors. And independent evaluation shows we provide a
consistently high quality service.

The tea bar in the outpatients department, sells snacks and drinks. It is
staffed by volunteers and is open Monday to Friday form 9.15 am to 3.30 pm.
The coffee shop in the main Oak road reception, sells drinks, cakes, our
legendary home-made scones and sandwiches, with hot meals provided at
weekends and bank holidays. Opening thies are 9am to 5pm on Sunday.

21
 Hospital Catering

The dining room, at the end of the main corridor, sells snacks, salads
and hot meals, It is open Monday to Friday from 7am to 7.15 Pam. Cooked
breakfast is served form 8.300am to 11am, hot lunces between 11.45am and
1.45pm, and a hot dinner between 5pm and 6.30. There is a special seating
area for patients and visitors. Baby changing facilities, highcairs, and bottle
warming services are also available

Special diets

If you need special meals, such as vegetarian, low fat or diabetic, please tell
staff when you arrive on the ward and this will be arranged for you. Kosher
meals are prepared under the supervision of the Manchester beth Din, and
Halal meals are available on request. If you have any difficulties with eating
when you are admitted to hospital please tell your ward nurse and she will
ensure you are catered for. You may need to see the dietician if you are
struggling to eat.

Ward trolley rounds

Every morning between 7.30am and 9.30am, a trolley comes round the
wards with newspapers and magazines, confectionery, drinks and some
toiletries.

Accommodation for relatives

We have some free accommodation on our site if a patient’s relative
has to travel a distance, has transport problem, or if the patient is very poorly.
For more details - telephone 0845 226 3000 and ask for the accommodation
supervisor.

22
 Hospital Catering

Cleaning
We take cleaning extremely seriously and consistently get top marks for
cleanliness at the Christie Hospital. We advise other hospitals in the regionon
cleaning techniques, use recycled materials and environmentally friendly
products where possible and have won ‘loo of the year’ for our toilt next to
the main Oak Road reception for four consecutive years.

Catering domestic, portering and accommodation contacts are.

• Roise Gill – catering services manager – tel. 0161 446 3780

• Sheila Darbyshire – support services manager (domestic services,
portering, accommodation and switchboard) – tel. 0161 446 3789
• Brian Carney – head of portering and security – 016

Introduction

The catering department at Gloucestershire Royal, Cheltenham General and

Delancey Hospitals provide an average of 3,600 patient meals every day, and
750 staff and visitor meals. All meals are freshly cooked and produced within
an atmosphere where high standards of hygiene are demanded and are
consistently prectiesed. The Trust is committed to Gloucestershire food vision
and to purchasing local produce wheretpractical and cost effective.

LAWS AND LICENCES IN THE HOSPITAL

The new food hygiene requires to resgster with the local enviormental heath
office before you open the business this applies to catering company as well
as restaurants.

It is advisable to consult with the clerk to the just the local authority and ched
of the local fire prevention unit before plans are finelazed or application is

23
 Hospital Catering

made to ensure that they are likely to agree the application with out any
previous minute.

HEALTH DEPARTMENT LICENCE

Health department and authority to the respective department of municipal

POLICE LICENCE

Assistant police commissioner permission is required.

24
 Hospital Catering

Catering Service to Patients As a patient you are served three meals a

day, Patients choose their meal from individual menu cards the evening
before. Some wards at Cheltenham General and Gloucestershire Royal
Hospital operate a system of ‘real time’ choice where patients choose what
they would like to eat when the food is delivered to the ward.

Menus are based on the NHS Plan ‘Better Hospital Food’ guideline.
Each menu offers nutritional and tasty food suitable for a range of special and
textured diets and portion sizes. Any patients with social or cultural need will
be offered a separate menu.

If you have a special dietary requirement you should let the nursing
staff know and they will notify the Catering Department or refer you to the
Dietitians Department.

A selection of drinks are served with each meal. Drinks are also served
to you on the wards first thing in the morning, mid-morning midafternoon and
later evening.

What kind of meals are provided by the

hospital?

The meals offered to patients are changed on a daily basis. There is always a
choice of main meal which is served in the middle of the day, plus a
vegetarian option and a choice of desserts.

The supper menu, offered in the evening, is also changed daily. For supper
patients can choose to have a light meal, a salsed or sandwich aplus a dessert
– whatever you fancy.

25
 Hospital Catering

Here are a sample lunch menu and a sample supper menu, so that you can see
the kinds of patient menus we provide.

Lunch
A choice of
Braised beef in mushroom sauce
Shepherds pie
Vegetarian sausage casserole
&
Creamed or sauté potatos
Cauliflower
Cravy

A choice of
Chocolate sponge with chocolate sauce
Rice pudding
Fresh Fruit
Fresh Fruit Yoghurt
Ice Cream

Supper

Vegetable and herb soup with bread rool and butter

A choice of
Ham salad
Corned beef sandwich
Chicken pie
Mushroom omelet
&
Green beans
Creamed potato
A choice of
Mixed fruit trifle
Fresh fruit

26
 Hospital Catering

Fresh cream Fruit Yoghurt.

Ice
Sant Attar Singh

In 1920, Sant Attar Singh stated the Society with the vision, envisaged
an educational institution in the Himalayas form were young children
equipped with a blend of modern scientific education and spiritual learning
would spread the message of peace and universal brotherhood around the
globe. He strongly advocated the growth of educational institutions with
spiritual base and acncient Indian culture, values, morals and humility,

Sant ji set up a school for girls in 1906, followed by a boy’s school and later
the Akal Degree college at Mastauna in Punjab. A century ago, sant Attar
Singh laid the foundation stone of the first college at benars Hindu University
on persuasion of Pandit Madam Mohan malviya, a great social reformer.

SANT TEJA SING

The princeipal of Khalsa college amritsar, Teja Singh M.A., LLB (Punjab)
to promote the mission. He was sent for advanced educational training to
Columbia University and later on comleted his masters (AM) from Harvard
University, USA. On his return, he devoted himself in pomoting the education
and worked and as Principal of many college in Punjab. In 1956, he set up a
spiritual centre in the remote village of Baru, in the Himalayas and established
The Kalgidhar Society

Baba Iqbal Singh, President of the Kalgidhar Trust

(the Retd. Director of Agriculture, State Government of Himachal Pradesh,
India)

Baba Iqbal Singh ji emphasized that the main purpose of Akal academies is to
nurture and groom young children to become good human beings and
successful professionals. He cautioned the gathering that spiritual value-based
education alone could save Punjab and urged all to join hands with The
Kalgidhar Trust to spread Guru Nanak’s Mission.

27
 Hospital Catering

Dr. Khem Singh, former vice chancellor of Punjab Agricultural

University, Ludhiana, Presented a review of the activities of the Trust, its
mission and the road ahead. He recalled the past when beginning with just
five children, the vision of Sant Atar Singh ji and Sant Teja Singh Ji had taken
shape and noted that now there were over 23.000 Studets on the rolls of 23
Akal Academies receiving high class English medium 10+2CBSE education.
Making a deep Social impact on the underprivileged rural population of the
states of Punjab, Haryana, Uttar Pradesh and Himachal Pradesh.

Setup : 22 Schools, One 100-bed Hospital, 2 De-addiction Centers, an

Orphanage, an Old age Home, a Home for Widows & Destitute Women, an
Ashram, Visitor’s Lodging Complex, 10 Spiritual Centers.

Activities

1. Have established 22 (10+2) English medium co-educational institutions

under the name of Akal Academy affiliated to C.B.S.E. (Central Board of
Secondary Education), New Delhi, where 20,000 students are gaining
education.

2. Have established 100-bad Charitable Hospital catering to the health

needs of underprivileged and deprived rural masses of remote & backward
areas of Himachal Pradesh.

3. Regular medical camps are also arranged twice a year for complete
healthcare of the rural masses of remote & backward areas of Himachal
Pradesh.

4. Have established two De-addiction Centers at village Cheema in

Punjab and Baru Sahib in Himachal Pradesh, India. More thatn 1500 patients
have already been cured in these centers.

28
 Hospital Catering

5. Have established an orphanage by the name of Akal Child Welfare

Foundation that provides shelter to more than 800 children.

6. Have established old age home (Akal Home for the Elderly ) Wherein
more than 200 senior citizens have round shelter & Solace in their twilight
years.

7. have established home for widows and Destitute Women, wherein

more than 200 women are imparted vocational training in various fields to
make them self-dependant.

8. Spiritual Academy for girls at Baru Sahib, Himachal Pradesh and for
boys at Cheema, Punjab where students coming form weaker sections of rural
areas are provided education, spiritual& vocational training in music and
other fields.

9. Akal Rural Upliftment program which generates employment for the

people of remote, backward and far-flung hilly areas of Himachal Pradesh.

10. Save Environment Program that uses non-conventional sources of

energy like solar energy and bio-gas plants to save our mother earth.

11. Organizes periodical summer camps for students to enable them imbibe
good democratic values of advanced scientific techniques & education for
propagating as good citizens of the words.

12. Rehabilitation and Relief Projects: The kalgidhar Society Made a

landmark in relief efforts for South Asia earthquake victims in Kashmir. The
Society adopted 15 villages reconstructing 930 houses, I school, 3 mosques, 1
Hindu temple and 4 Sikh temples till November 30,2005. Further
reconstruction of 1941 house, 4 mosques, 1 Hindu Temple and I Sikh temple
is being carried out.

29
 Hospital Catering

The Kalgidhar Society spend annually more that $5 million on various

philanthropic activities.

Hospital Food – An Integral Part of Clinical care

There is considerable scientific research to porve that food can make a

significant contribution to a patient’s progress and wellbeing whilst in
hospital. The Better hospital Food Programme, Launched by the government
in 2000, has ensured that the subject of hospital food is no longer in the
shadows but a service which is as integral to patient health care as any
treatment or medication.

With over 300 million meals served every year and around $500 million spent
on food annually by around 300 NHS Trust across approximately 1200
hospitals, the NHS is the UK catering industry’s largest provider of meals.
Over 250 NHS trusts are represented in the membership of the HCA whose
network of members is the single largest group of health care catering
providers within the NHS.

Hospital catering is a diverse, complex and demanding 24 hour a day, 365

days a year operation which calls for both considerable skill and enormous
versatililty. The process is multi-disciplinary involving hospital chefs,
dieticians, nurses, porters, and ward hostesses / housekeepers. Although the
type of catering systems vary from hospital to hospital there are three main
method of food production within NHS hospitals.

The method employed often depends upon a number of factors such as the
layout of a particular hospital site, the type of buildings, kitchen space, staff
skill mix, the patient population, tha number of meals required and the budget
allocated to catering by individual trusts. Some hospitals cook food in
traditional on site kitchens and these are then either chilled (cook-chill) or
frozen (cook-freeze) and transported to the various hospitals within the
Trust’s area for re-heating in ward kitchens or mobile trolleys. In addition to

30
 Hospital Catering

these three production methods, some Trust purchase either chilled or frozen
ready made foods direct from external supplies.

Although the provision of meals for patients is their principle function,

hospital caterers are also responsible for meals for doctors, nurses and
ancillary hospital staff and the hundreds and other visitors who use the
hospital restaurants, dining rooms or café facilities on a daily basis. Through
these additional services, hospital caterers help to generate over $150 million
worth per annum of income for the NHS.

Better Hospital food Programme Set Tough Targets

The development of the new national Menu and 24 Hour NHS food Service
were key focal points of the Government’s National plan to modernize the
NHS announced in july 2000. The Hospital Cateres Association (HCA)
welcomed the inclusion of hospital catering in the Plan because it meant that
the Government had, for the first time, recognized its role as an integral part
of the provision of health care.

With Loyd Grossman appointed as the Chairman of the Better Hospital Food
Panel and a team of seven well known leading Chefs recruited to create
innovative new dishes for the new National Menu, there had never been such
an intense media focus on the subject of hospital food.

With though targets set by the Government for the introduction of the first
wave of leading Chefs dishes – at least three required on NHS menus by the
end of December 2001 - there were. Initially, mixed reactions amongst
hospital caterers. Most hospital catering department work on extremely tight
budgets, often producing three meals a day for about $2.00 per patient. The
news at the time that an extra $10 million was being made available for the
Better Hospital Food Programme was welcomed but in reality, this only
represented an average of just 4p extra per patient per meal. Funding,
therefore, continues to be a key issue.

31
 Hospital Catering

In addition to the leading Chefs dishes caterers are also required to introduce
a 24 hour meal service so that patients missing meal times because of
treatment or late admission do not go hungry. A number of hospital are now
providing the new NHS. Snack Boxes which include items such as
sandwiches, crisps and biscuits. Hospital are also expected to provided a light
hot and cold refreshment service from a Ward Kitchen and by 2004, a light
Bite service which will include a range of hot plated meals.

The first tranche of 43 Leading Chefs dishes to be launched hit one or two
teething problems. Ingredients in some of the recipes proved too costly for
NHS catering budgets and a number of the dishes had a mixed reception from
patients in different parts of the country.

32
 Hospital Catering

THE GREAT HOSPITAL FOOD REVOLUTION

Health care and Catering Professionals Must Work Together

“Hospital caterers provide food and nutrition to an extremely diverse

customer group in the most challenging of circumstances” says Neil Watson-
Jones, Chairman of the HCA “In order to service both acute and community-
based heath care facilities a variety of food production systems and
distribution methods have evolved which has meant that the introduction of
radical new developments is a complex process”.

“Within this framework, no one professional group alone could expect to

transform hospital food overnight. A good standard of food service and
delivery can only by achieved by health care and catering professionals
working together. Firstly, food needs to be recognized as an important and
integral part of clinical care. Secondly, a seamless service will only by
achieved through an effective communication process between the clinical and
catering teams. Thirdly and most importantly, the provision of food must be
geared to the needs of the patient and not the needs of the system”.

Since the introduction of the first 43 leading chefs dishes in 2001 there are
now about 400 on the National Dish Selector. The expanded Dish Selector
which includes re-styled favorites like cottage pie as well as new dishes, now
provides caterers operating on either a 14 or 21 day menu cycle with a greater
opportunity to choose and rotate a sufficient number of appropriate dishes for
their particular patients.

“We are confident that some of the earlier problems are now behind us”
continues Neil Watson-Jones “Patient feedback and close collaboration the
leading Chefs who have re-worked some of their dishes and the hospital
caterers who are experienced with large scale catering issues, has meant that

33
 Hospital Catering

the majority of dishes are now on track and proving to be welcome additions
to hospital Menus. Whilst the question on funding remains a significant issue
for many, about 75% of Trust have now met some if not all of the requirement
of the Better Hospital Food programs” A number of new initiatives is planned
for the programme in 2003and beyond such as the introduction of a food and
drinks service for A & E patients and protected mealtimes which are
interruption free.

“No matter how challenging it has been, the better Hospital Food Programme
has ensured that the subject or hospital catering has moved up the boardroom
agenda” concludes Neil Watson-jones “With all Trusts required to meet
minimum standards and make year on year improvements, they now have to
examine the way that they provide catering service and to focus those services
where they really count – with the patient on the wards. It is, without doucobt,
the patient who is the driving force of change in the NHS and it is the patient
who is shaping the future of hospital catering.”

The Hospital Caterers Association

- catering for heath care -

With over 250 of the 300 NHS Trusts represented in its membership, the
Hospital Caterers Association (HCA) is the single largest group of health care
catering providers within the NHS.

For over 50 years the HCA has been the leading professional body
representing senior health care catering managers who provide food services
for patients, visitor, hospital and medical staff in NHS hospital and health care
facilities nationwide.

The Association promotes the continued improvement of catering standards in

hospitals and health care services. It also aims to achieve greater recognition
for health care caterers and the role of hospital food as an integral part of
patients’ clinical care.

34
 Hospital Catering

HOW IS THE NUTRITIVE VALUE IN MILK

& IT’S USE IN ILLNESS.

The composition of milk from various species of marmals differs. The milk
of each species is esinged to fulfill the needs of the young that species
It may be noted that human milk has the highest lactose content and
lower protein, fat, mineral contents than those in cow’s milk and buffalos
milk. The high fat content of buffalo milk is reflected in the higher calorific
value. These differences need to be taken into account when milk formulae
are prepared for human babiles using milk form other species.
In India buffalo’s milk and cow’s milk accounts for 96 percent of the
total production of milk therefore the discussion will be restrilcted to these
only.
Milk contains proteins of high biological value which can support life
through its first critical six months, milk proteins are easily digested to the
extent of 97-98 percent
Milk fat is a emhlsified from and hence is readily utilized the body. It
is liquid at body temperature therefore its is digested quickly.

FUNCTIONS OF FOOD IN OUR BODY

Physiological functions : To provide foods fro building, maintenance and

repair of body, To body for substance, work, and other activities. To relative
activities in the body.

Psychological functions : to satisfy emotional functions such as security

love, and attention to convey friendship, goodwill and acceptance; to use a
treat.

Social functions : Food is used to celebrate stages of life, festivals, and religious
functions to indicate social acceptance to create a relaxed atmosphere at social
functions to express welcome guest meals.

35
 Hospital Catering

Specific functions : Include five groups of nutrients viz. carbohydrates, proteins,

oils,

Discussion

36
 Hospital Catering

DISCUSSION

Human body is the most efficient and self-healing of all creations by God. In spite
of this we fall prey to various, thanks to high tech modernization, erratic lifestyle,
unhealthy living condition coupled with stress, fast foods, alcohol abuse, pollution
and lack of exercise.

1: ‘Food First’ – Bardford Hospitals NHS Trust

The trust has produced First Food. a guide to feeding people in hospital. This aims
to set standards for the management of nutrition and malnutrition. And provide
practical advice on the provision of food, drink and supplements for hospital
inpatients for use by ward staff.

2: Diet manual – suothampton University Hospitals NHS Trust

The trust has produced a diet manual that aims to assist nursing staff in coping
with special diets and dealing with some of the more rutine nutritional queries. It
provides basic information on special and therapeutic diets to help improve
existing knowledge of nutritional requirements.

3: Nutrition audit – Poole Hospital NHS Trust

The trust uses the Health of the nation checklist to measure performance
against the Utrition Guidelines for Hopital Catering. This audit is undertaken half-
yearly by the dietician and provides assurance that the set standards are met or
identifies areas where improvements are required.

4: Nutrition Facitlitator – Nottingham City Hospital NHS Trust

The trust has appointed a nutrition facilitator whose duties include facilitating the
implementation of the nutrition strategy, standard recipes, and nutritional screening
procedures, and providing education and support.

37
 Hospital Catering

HELTH CARE MANEGMENT

Hospitals dish out better culinary delighting

Spinach dumplings, sauté vegetable bread rolls, penne cheese sauce with spinach,
coffee mousse, jelly are some of the dishes served as a part of continental meal in
Bombay Hospital for its Deluxe and I class patients. This exclusive kitchen. Which
pampers the elite class was recently introduced by the Hospital.

Catering is being treated as an intergral part of healthcare establishments towards

meeting quality care and customer satisfaction. Besides serving nutritious food,
there is increasing emphasis is also on taste and patient preference. In Bombay
Hospital for instance, the contracted service for these 29 patients offers the patients
an option of Indian or continental meal. The patients can also request vegetable or
a dish of his choice. “The emhasis is on and quality food since the kitchen is
located on the same floor,” says Damodar Bindal, managing consultant to Birla
Matoshree, who manages the Paritrupti Cafeteria at the Hospital and now, the
catering service for the deluxe and I class patients. While Bombay Hospital
recently recognized this need to tickle the taste buds of patients who can afford to
pay, Munbai-based Radha Krishan Hospitality services (RKHS) have been
pioneers in offering patients an assortment of dishes. In Madras Medical Mission,
for eg. They offer. South Indian North Indian and continental dishes. Beskdes their
catering servies to the patients, their café at lilavati, Ritaza is open for public and is
highly popular. Narayana Hrudayalaya Bangalore outsource its catering services to
MTR foods, which places utmost importance on hygiene. Says Ayanabh deb
Gupta, Co-ordinator, Health care relations and guest management, “We give
importance not only to the quality of food but also how it is served to patients. We
supply food in casseroles to maintain the freshness and warmth of food”. different
ailments, unlide food served in hospitality industry where focus is only on taste. In
Lilavati Hospital. RKHS has a very streamlined activity in place. Bombay Hospital
dieticians do a considerable amount of indoor clinical counseling and see that the
right dietary combination of foods is served to the patients. They also run a

38
 Hospital Catering

nutrition clinic and diabetic clinic to counsel the outdoor patients on dietary
requirements. A part of their kitchen is isolated as the therapeutic kitchen, where
specific liquid feeds are prepared. Chief dietician G D Koppikar has standardized
liquid diets and referred patients on liquid feeds undergo daily nutritional
assessment. The origin of quality food without a doubt, is form a well-organized
kitchen. RKHS sets one such example where the back-office activity is divided
into planning material received, storage and issuing of material. The raw material
is packed in 10 and 15 kg bags, which make sure that cleanliness and hygiene is
maintained. The pack is thus opened, ontouched and cooked. The pre-preparation
area is divided into hot and cold and service areas maintain a unidirectional flow of
material. Finally, every batch of food is tasted by three people and then dispatched
in trolleys that maintain the temperature of the food served at 65.

What’s more, Bombay and Lilavati Hospital do not use garlic and onion. Says
Kumar Katra, general manager RKHS. “Our patients ask for menu plans and
specific recipes which shows that spices are not necessary to add to the taste.” Says
Ms Koppikar, “We have to balance flavour , texture, taste, color, appearance and
palatability, not to mention that they have to conform with dietary specifications.
For eg. Color has to be kept in mind and therefore no two green vegetables are
prepared on the same day. “The catering department, besides surviving on
innovations in menu also focuses on administrative inventiveness.

Bombay Hospital and RKHS have their individual diet software that manage diet
administration. RKHS is in the process of upgrading it so as to allow all their
client-hospitals to exchange information. Bombay Hospital has colored tokens at
the bedside that indicate the diet categories so that there is no goof up in serving
the right diet.

39
 Hospital Catering

NHS HOSPITAL CATERING

New prescription for hospital catering.

Reformed working practices and a 10% pay rise for NHS employees, including in-
house catering staff, are expected to make the provision of hospital meals more
efficient.

This is the response of the government’s Department of Health and NHS official to
the findings of the Patient experience Survey 2002, a report commissioned by the
patients Association and Sodexho Healthcare to look at hospital food service in
England.

The survey, based on 2.139 completed questionnaires form 29 NHS trust hospitals,
found that half of hospital patients said their meals did not always arrive at the right
temperature and one in four delivered meals were not what the patient asked for.

Built-in thermometers

Graham Smith, operations services manager at Tolworth Hospital in Surrey, said that
hospital food trolleys had built-in thermometer which should ensure that food
remains hot when served on wards but, he added, the thermometers had to be
calibrated regularly. “If they are saying the food is tepid, then I find it worrying,” he
said. “I’d be wondering if they [hospital staff ] are taking the temperature property.”

The legal safety requirement is for fresh food to be cooked to a minimum of 63/C
and kept at that temperature through service. For chilled food the required
temperature is 75/C. Cooling food is a health hazard in a hospital.

On the face of is, the survey”s findings may seem “astonishing”, as the authors put
it, but hospital catering staff are faced with a number of obstacles which result in
wasted money and effect.

According to the Hospital Caterers Association (HCA). Meals go cold because of

the distance they are transported: food trolleys are not kept connected to a power
supply; and wards are sometimes not ready for service when food arrives.

40
 Hospital Catering

The key reason for a poor service, however, is that in most hospitals catering staff
do not serve the food to patients, but only deliver it to the wards.

The Royal College of Nursing recommends that meals are served by nurses,
because they know the patients, but this transference of duties works against fast
and efficient delivery.

This is set to change. The department of Health says reforms attached to the recent
NHS pay deal will see a more sensible division of labour, with healthcare
assistants taking on new roles traditionally done by nurses, such as taking blood,
dressing wounds, giving injecting and serving meals.

The Department of Health estimates that 37,000 new staff will be recruited to the
NHS over the nect three years, attracted by better pay and conditions. The HCA
hopes that hospital trusts take this opportunity to employ ward housekeepers to
maintain and monitor on-ward standards.

Mick Forse, secretary of the South West Thames branch of the HCA Commented:
“There has often been a conflict between catering staff and consultants. A housekeeper
would help co-ordinate the nurses, doctors, catering and domestic staff.”

The introduction of housekeepers on all hospital wards would help fulfil the
government’s Better hospital Food recommendation that meal times are protected
from interruption.

The HCA’s chairman, Neil Watson-Jones, concluded. “The Governement’s Better

Hospital food initiative will only succeed if catering [departments] have compete
control of the food production, delivery and service process form start to finesh.”

The proposed deal, which includes an NHS minimum wage of $5.16 an hour,
could be in place at some hospital by spring 2003

41
 Hospital Catering

ADITYA BIRLA MEMORIAL HOSPITAL, PUNE

YEAR OF ESTABLISHMEBT – 2005

STAFF AVAILABLE FOR KITCHEN – 70

FACILITY PROVIDED TO PATIENT – EVERY DIET FOOD.

CAPACITY OF GENERAL WARD ROOM – 200TO 500BED

PATIENTS IN HOSPITAL – 130

FUTURE PLANNING - VERY BEST SERVICE PROVIDE TO

PATIENT

42
 Hospital Catering

SANJEEVANI HOSPITAL, NASHIK

YEAR OF ESTABLISHMENT - 1999

FOOD FACILITY - BROUGHT FROM OUTSIDE, ON CONTRACT

BASIS.

PATIENT STRENGTH - 80

FOOD TRANSPORTATION SYSTYM - THREE FOOD SERVICE

VAN.

WHICH TYPE OF FOOD PROVIDED - LIQUID DIET FOOD, SOFT

DIET FOOD.

FUTURE PLANING - TO MAKE NEW KITCHEN

43
 Hospital Catering

LIFE LINE HOSPITAL, NASHIK

YEAR OF ESTABLISHMENT - 2000

FOOD FACILLITY - BROUGHT FROM OUTSIDE

PATIENT STRENGTH - 90

FOOD TRANSPORTATION SYSTYM - OWN TRANSPORTATION

SYSTYM.

WHICH TYPE OF FOOD PROVIDED - LIQUIED FOOD, SOFT

DIET FOOD, LOW

CALORIE DIET FOOD.

CHARGES ON FOOD - 20% IN THE ROOM RENT

WHICH TYPE OF ROOM - SINGLE ROOM - 10

DOUBLE ROOM - 20

A/C ROOM - 6

NON A/C ROOM - 8

FUTURE PLANNING - TO MAKE OWN KITCHEN

44
 Hospital Catering

SHATABDI HOSPITAL, NASHIK

YEAR OF ESTABLISHMENT - 2005

FOOD FACILLITY - BROUGHT FROM OUTSIDE, ON DEMA OF

PATIENTS

PATIENT STRENGTH - 90

FOOD TRANSPORTATION SYSTYM - TOW FOOD SERVICE VAN

WHICH TYPE OF FOOD PROVIDED - LIQUIED FOOD, SOFT

DIET FOOD, SPECIAL DIET FOOD

CHARGES ON FOOD - 30% IN THE ROOM RENT

WHICH TYPE OF ROOM - SINGLE ROOM - 10

DOUBLE ROOM - 10

A/C ROOM - 5

NON A/C ROOM - 5

FUTURE PLANNING - TO MAKE OWN KITCHEN

45
 Hospital Catering

RAJBAHADDUR HOSPITAL, NASHIK

YEAR OF ESTABLISHMENT - 2001

FOOD FACILLITY - OWN KITCHEN FACILITY

HOW MANY PEOPLE FOR KITCHEN - 25

EDUCATED STAFF AVAILABLE FOR KITCHEN

25 EDUCATED, 5 NON EDUCATED

FOOD TRANSPORTATION SYSTYM - 4 FOOD SERVICE VAN

CHARGES ON FOOD - 10% IN THE ROOM RENT

WHICH TYPE OF ROOM - SINGLE ROOM - 20

DOUBLE ROOM - 10

A/C ROOM - 10

NON A/C ROOM - 20

FUTURE PLANNING - TO GIVE VERY SPECIAL SERVICE

46
 Hospital Catering

SPECIAL DIET FOOD FOR COMMON AILMENTS

ACIDOSIS – ACDOSIS is a condition in which the acidity of body fluid is

abnormally high. The normal body chemistry is approcimately 20% acid and 80%
alkaline. In normal health, the reaction of the blood is alkaline and thiat is essential
or our physical and menrtal well-being.

The prepoderace of alkalis in the blood is due to the fact that the producvts of the
vital combustions taking place in the body are mostly acid in character.
Carbohydrates and fats from about nine-tenths of the normal fuel of the body. In
normal health.

Symptoms
According to W.H.O. alcoholism are these exvessive drinkers whose
dependesce on alcohol has attained such a degree that it show, a noticeanle mental
disturbance.
On alcohol has attained such adegree that eat shows a noticeable metal
disturabance or interference with there bodily or mental heath, there iner personal
relations and there smooth social and economic fundtion and who show the
prodromal sign of such development.

SPECIAL DIET FOOD

The cronic alcoholic must first of all make a firm resolve to stop drinking.
He should abstain from alcohol all at oncefor the habit connot be got rid of in
gradual stages. The most effective way to treat alcoholism is to build the body’s
nutritional integrity so as to prevent the craving gor stimulants like drinks. The
patient should be put on a cleanising juice fast for at least 10 days in the beginning.
During this period, he should have the juice of an orange every tow hours from 8
a.m. to 8 p.m. the juice mavbe diluted with warm water, if desired. Noting else
should e tamken as otherwise the value of the fast would be entirely lost.
Alternatively, vegetable juines may be taken. Each day while fasting, bowels

47
 Hospital Catering

should be cleansed of poisonous matter thrown off by the selfcleansing process set
up by the body. This can be achieved by a warm water enem
Allergies

The word allergy means an altered or abnormal tissue reaction after exposure to a
freeing antigen. An allergic reaction may occur when therer is conteact between a
foreign protein an allergen and body tissues that are sensitive to it. The allergens
may reach the tissue by direct contact with the skin or mucous membrances, or
through the blood stream after absorption.

Allergic reactions may occur within a few minutes of the patient coming in
contact with the allergen or they may be delayed for several hours or even several
days. Almost any part of the body can be affected by allergies. The portion of the
body which is affectged is called a shock organ. Common sites are nose and eyes,
the skin, chest, intestines and ear.

SPECIAL FOOD DIET

There are various wasy to tacle many of the allergic distrubabnces. Frst, the
allergens must be indentified. This is a difficult but not impossible tastk. Second,
once they are indentified, they should be avoided. Thierd, and most important,
general health and resistnce should be buld up to establish immunity to them.
Ther are two methods of detercing distrucing foods. The first method is the
trial-and-error eliminteion diet. This automatically eliminates many hazards and
foods. Keep to organic, untreated, unprocessed foods as far as possible, and you
will eliminate another set of hazards such as pesticides, various spray and other
poisons. After having eliminated as many disturbing factors as possible, a self-
search should be carried out to ascertain any suspicious symptoms from foods. If is
advisable to try an elimination diet, excluding suspedted foods for two seeks unitil
the cuase is detected. Occasinally, by changing the brand or the type, you can find
a food substitute that does not upset you. For example, chocolate upsets many so
try carob, which tastes the same but has not been found disturbing.

48
 Hospital Catering

ASTHMA
Asthma is an allergic contiion resulting form the reaction of the system to
one or more allergens,. It is the most troublesome of the respireatory diseases. The
asthma patient gets frequent attacks of breathlessness, in between which he is
completely normal.

Symptoms.

Asthma is an ancient Greek word meaningn “panting of short-drawn

breath” patients suffering form asthma appear to be gasping for breath. Actually,
they have more difficutly in breathing out than breathing in and it is caused by a
spasm of the smaller air passage in the lung. Ther effect is to blow the lungs up
because the patient cannot drive the air properly out of the lungs before he has to
take another breath. All ashmatics have more difficulty at night, especially during
sleep.

SPECIAL DIET FOOD

1. All-fruit diet for three days. During this period, take three meals a day of
fresh juicy fruits at five-hourly intervals.
2. Threafter, adopt the following diet.
1) upon arising: A glass of lumewarm water missed with half a
freshly-squeezed lime and a teaspoon of honey.
2) breakfast : Fresh fruit, a cup of fresh milk sweetened with honey
and nuts.
3) Lunch : A bowl of steamed vegetables, whole wheat
chapaties with butter.
4) Mid-afternoon: A glass of fresh fruit or vegetable juice.
5) Dinner : A bowl of fresh green vegetable salad, whtih lime
juice dressing, sprouted seeds and home-made cottagecheese.
6) Before retiring : Few dates and milk.

49
 Hospital Catering

Avoid

Fresh foods, sugar, white flour, products made form sugar and white flour,
tea, coffee, condiments, pickles, refined and processed foods and fried foods.

BRONCHITIS

Bronchitis refers to an inflammation of the bronchi or air passage of the lung. It is

a bathing disorder affecting the expiratory function. In most cases, some in the
nose and throat

Bronchitis may be acute of chronic. In chronic cases the disease is of long

duration. It is more serious than the acute type as permanent changes may have
occulted in the lungs. Thereby interfering with their normal movements. Chonilc
bronchitis is a constitution of ageing has been subjected to years of irritation by
atmosphere condition.

SYMPTOMS
In most cases of bronchitis, the larynx, trochees and bronchial tubes are cutely
inflamed. The tissues are swollen due to irritation. Large quantities of mucus are
secreted and purred into the windpipe to protect the inflamed mucous mentions.
There is usually smell fever and difficulty in breathing as well as a deep. Chest
cough of energy and depression.

50
 Hospital Catering

LIQUIED DIET FOOD

1) an exclusively diet of fresh juicy fruits, with three meals a day at

five hourly interval
2) Thereafter adopt there following diet.
3) upon rising : a glass of lukewarm water mixed with half a freshly squeezed
lime and a teaspoon of honey.

4) Breakfast : fresh fruit a cup of fresh milk sweetened with honey and nuts.
5) Lunch : a bowl of steamed vegetables, whole wheat chapattis with
butter.
6) Mid – afternoon : a glass of fresh fruits and gegetanle juices
7) Dinner : a bowl of fresh green vegetable salad with lime juice
dressilng sprouted seeds and home cottage cheese.
8) Before retiring : few dates and milk

AVOID

Fresh food, sugar, white flour, products made from white sugar and flour,
tea, coffee, condiments, refind, and processed foods and soft drinks.

51
 Hospital Catering

CHOLERA

Bolera is an cute inflmantory disorder of the intestines, caused by bactera,

It is a serious inffecrion, involving the lower part of the small intesting, caused ny
bacteria. It is a serious infectrion. Disease and is common during mansoon. The
diseaseis predominant in endemic areas like Indian other countries of south East
and Mid East Asia.

Cholera strikes suddenly. The intestinal canal is filled with bacilli. These bacilli die
rapidly and leave the person quickly, alive or dead.

52
 Hospital Catering

NATIONAL HEALTH SERVICSE

CLASS DESCRIPTION The range of services that we provide for the NHS
and how we deliver these.

Salisbury NHS Foundation Trust serves three different populations as follows.

(a) Local Servies

Provided to the southern half of Wiltshire. North Dorset, South East Dorset around
Verwood and the South west area of Hampshire around Fordingbridge and
Ringwood

Accident and Emergency

Audiology
Biochemistry
Child and Adolescent Mental Health
Chronic Pain
Dermatology
Ear, Nose and Throat
General Medicine
- cardiology
- Endocrinology
- Gastroenterology
- Respiratory Medicine
General surgery
- Breast Surgery
- Lower Gastro-intestinal Surgery
- Upper Gastro-Intestinal Surgery
- Vascular Surgery

Genito-Urinary Medicine
Gynaecology
Haematology

53
 Hospital Catering

Histopathology
Intensive care
Maxillo-Facial Surgery
Medical Physics
Microbiology
Obstetrics
Ophtanlmology
Orthopaedies
Orthoptics
Orthotics
Paediatrics
Palliative Care
Radiology
Rheumatology
Speech and Language Therapy
Urology
Wessex Rehabilitation Centre

(b) Regional Services

Provided to Wiltshire, Dorset, Hampshire and the Isle of wight

- Burns Service
- plastic Surgery
- cleft lip and Palate Surgery
- Genetics laboratory

54
 Hospital Catering

Boost your energy with food

If you can’t function in the morning without gallons of coffee and you run out
of gas every afternoon, then this energy-boosting food plan is for you.

With this diet plan, instead of relying on caffeine or a trip to the vending machine
for a fleeting burst of artificial energy, you choose healthy foods to rev yp your
engine. Here’s how the Energy Booster diet will keep you energized all day long.
The right combination of carbohydrates, protein and fat eaten at regular intervals
will helps keep energy legal high. This diet includes balanced meals designed to
boost your energy throughout the day.
Eating healthy snacks will help keep your blood-sugar levels even so that you
don’t have energy highs and lows. This meal plan includes tasty food suggestions
to eat every three to four hours to keep your energy level from falling.
Not drinking enough liquids can cause you to feel fatigued due to dehydration.
That’s why this diet includes fruit juices and skimmed milk with every meals
choice, rather than ulter-sugary sodas or sweetened beverages that can cause
energy lows.
Eating fried or fatty foods can make you feel sluggish. This food plan emphasizes
natural, unprocessed foods like fruits and vegetables that won’t slow you down.

Breakfast
Option 1
Plain fat-free yoghurt with low-sugar muesli and mixed fresh berries
Small glass of orange juice.

Option 2
2-egg omelet made with low-fat cheese, chopped veggies and low-fat ham or
turkey 1 slice wholegrain toast topped with fruit spread
Small cup grapefruit juice.
Option 3
Shredded wheat cereal with skimmed milk and a banana
1 slice whole-wheat toast with peanut butter.
Small glass tomato juice

55
 Hospital Catering

MINISTRY OF HEALTH

DEPARTMENT OF HEALTH

1. Union agencies and institutes for research or for the promotion of special
studies in medicine and nutrition including all matters relating to -

(a) Central Research Institute

(b) All India institute of hygiene and Public Health.
(c) National Institute of Communicable Diseases.
(d) Central Drugs Laboratory:
(e) Rajkumari Amrit Kaur College of Nursing.
(f) Lady reading heath School
(g) Central institute of Psychiatry :
(h) Dr. Ram Manohar Lohia Hospital and Nursing Home:
(i) Safdarjang Hospital
(j) Medical Stores Organization:
(k) B.C.G. Vaccine Laboratory:
(l) Jawaharlal Institute of Post-Graduate medical Education and Research:
(m) Smt. Sucheta Kirpalani Medical College and Hospital and Kalawati Saran
Children’s Hospital;
(n) Central Government Health Scheme (CGHS);
(o) Central Health Service;
(p) Serologist and Chemical Examiner to the Government of India.

2. All matters relating to the following Institutions.

(a) Central Food Laboratory.
(b) Central Food and Standardization Laboratory.
(c) Central Indian Pharmacopoeia Laboratory
(d) All India Institute of Physical Medicine and Rehabilitation.
(e) National Tuberculosis Institute.
(f) Central Leprosy Teaching and Research Institute.
(g) Regional Leprosy Training and Research Centre, Raipur (Uttar Pradesh),
Aska (Orissa), Gauripur (West Bengal), Teetulmari (Bihar).

56
 Hospital Catering

(h) Port Quarantine (sea and air) seamen’s and marine hospitals and hospitals
connected with port quarantine.
(i) Port and Air Port Health Organisations.
(j) Medical Examination of seamen.
(k) International Health Regulations.
(l) World health Organization (WHO)

3. (a) The Food Safety and Standards Act, 2006 (34 of 2006)
(b) The Prevention of Food Adulteration Act, 1954 (37 of 1954) and
the Central Food Laboratory.

4. Higher training abroad in medical and allied subjects.

5. Coordination of work in respect of International Conferences in India and

abroad in medical and related fields.

6. Health Programmers relating to

(a) International aid for health Progrmmes.

(b) National Programme for Control of Blindness.
(c) National Leprosy Eradication Programme.
(d) National Tuberculosis Control Programme.
(e) National Malaria Eradication Programme.
(f) All National Programmes relating to control and eradication of
communicable diseases.
(g) Bilateral Cultural Exchange Programmes relating to control and eradication
of Communicable diseases.

7. Fellowship-for training in India and abroad in various medical and health

subjects.
8. Matters relating to epidemics – Problems connected with supply of
medicines, effects of malnutrition and shortage of drinking water leading to
various diseases as a result of natural calamities.

57
 Hospital Catering

ummaries of Constitutional Types

Vata
Pitta
Kapha
Vata-pitta
Pitta-kapha
Vata-Kapha

Basic explanations of Ayurvedic Terms.

The vibration of pure universal consciousness produces the soundless ‘OM’ form
this sound the five basic elements are produced i.e. Space, Air, Fire, Water and
Earth, Furthermore, these five basic elements are manifested into the three
biological organizations known as Vata, Pitta, and Kapha. In every organization
these three govern all physio-pathological changes

At the time of fertilization. Vata, Pitta and Kapha determine by their permutations
and combinations the constitution of an individual, which is called “Prakruti”. The
‘Prakruti’ means the first creation. Every human being is the first creation of the
cosmos, and that is why every human being is a separate entity, a unique
phenomenon. To understand this uniqueness of every individual is the study of
‘Prakruti’. Ayurveda gives us a direct approach to this study.

The healing science of Ayurveda is totally based upon the knowledge of ‘Prakruti’
the individual constitution. If every individual knows his own constitution, then
one can understand, for instance, what is a good diet and style of life for oneself.
One man’s food is another man’s poison. Therefore, to make one’s life healthy,
happy and balanced, the knowledge of constitution is absolutely necessary.

Your constitution.
(Your Ayurvedic constitution. )
By. Dr. Robert E. Svoboda

58
 Hospital Catering

There are eight possible constitutional types.

V, P, K, VP, PK, VK, VPK,

The small numbers of VPK individuals who have all three energies imbalanced are
rarely healthy and must live a very disciplined life to remain disease free. Also, the
small numbers of individuals who are almost perfectly balanced are usually
healthy since they must be severely streesed before an imbalance develops. We
will concentrate on the other six types, the great majority of people. For
convenience, Vata has been abbreviated to V, Pitta to P and Kapha to K.

To determine your own individual constitution, evaluate yourself as accurately and

as honestly as you can. Avoid the temptation to see yourself as you would like to
be rather than as you are. It is best to have a friend of family member evaluate you
as well and then compare the two evaluations to ensure clarity. There is no right or
wrong and no better or worse, in this examination. There is only the reality of your
personal constitution. Everyone passes who answers this exam honestly, and
everyone fails who doctors their answerers to make them conform more closely to
their perceived self-image. Although you may not like your constitutional
proclivities they are yours, and like mooching kinfolk they will stick with you as
long as you live. You may as well learn to live with them, and learn how to change
your life so you can be as healthy as you possibly can.

Please respond below according to how you have reacted in general throughout
your entire lifetime. Not how you react at present. Select the description which fits
you most perfectly overall. If in any cattery there have been great changes at
various times in your life, please select Vata as your answer even if the Vata
description in that category does not acutely describe you as you are today. For
example, if you have had wide fluctuations in your weight all during your life, so
that you were significantly overweight at certain periods and almost underweight
at oghers you should answer. Vata for your weight even if you are overweight at
present.

59
 Hospital Catering

Most people are not purely Vata or Pitta or Kapha in nature: most fit
predominantly into one category and secondarily into another, because your
constitution is derived from the conditions of the bodies of both your parents at the
time of your conception. Unless they were both very close to one another in body
type and health the variation between them at that moment shows up as a variation
in your constitution. If in any one category you feel that you belong partly in one
constitution and partly in another, write down both. If in any one category you feel
you might fit into all three constitutions select the two which best characterize you.
Whenever there is significant doubt or confusion, select “Vata”

While evaluating yourself, keep in mind that:

Vata is cold, dry and irregular

Pitta is hot, oily and irritable

Kapha is cold, wet and stable.

Each constitutional type ha sits own inborn approach to the management of

physical and mental energies. Which it applies to any variety of energy it
encounters.

Vata is governed by kinetic energy, the energy of action, and therefore V people
make active use of their energy. They spend freely and frequently waste their
energies because of this predilection for kinesis.

K types are governed by the potential energy of Kapha and have a decided
tendency to store energy within themselves. They have a genetic disposition to
save and steward energy well.

Pitta is in charge of balancing and managing Vata and Kapha, and P people are
born experts in managing and using efficiently energies of all sorts. Whether if be
activity, money, speech, sex, or even sleeping and dreaming, an individual’s innate
pattern of energy utilization depends upon his or her prakruti (constitution)

60
 Hospital Catering

Vata exerts a cold, dery, irregular influence on the system because as soon as
energy enters the organism it is expended, leaving emptiness behind. Kapha has a
cold, wet, stable influence and a K-type person is rarely empty because most of the
energy which enters the individual remains stored within. Pitta’s effect is hot, oily
and irritable because Pitta must maintain a high level of reactivity in order to
mainipualte energy effectively.

Bear in mind that most people have a dual personality, and it will not always be
easy to know which force predominates in you. If you feel confused, ignore the
difficult categories and pay more attention to the easier ones. Narrow shoulders
and/or hips almost always occur in V people; broad shoulder and/ or hips are
characteristic of Kapha. People whose skins are dark or who tan easily have a lot
of Vata, while those who cannot tan at all or tan very little are very Pitta, especially
if their hair is fine. The criteria listed for evaluation may seem complex because of
the difficulty in describing in words concepts which are easy to see but hard to
explain. Remember that Ayurveda is based in common sense, and rely on your
own common sense to understand and use it. Each of the categories below will
help illustrate to you the approach, which you system follows in its own energy
utilization.

Prakruti (constitution) evaluation

Body Frame
V people tend to be either unusually tall or unusually short. Because they
grow like weeds, they are most often slender or rangy, with a thin body frame and
narrow shoulders and/or hips. Frequently their arums or legs seem unusually short
or, more often, unusually long. They tend to have long, tapering fingers and toes.
Any significant departure from any body proportion is usually due to Vata’s
quality of irregularity.

V people may have very light, small bones, or heavy bones with joints,
which are prominent or protrude. Their joints often make cracking noses when
they move. If you show most of these characteristics you are V, even if you are

61
 Hospital Catering

overweight. Most structural abnormalities, like deviated nasal septum, scoliosis,

bowlegs, or knock-knees are also due to Vata.

P People have medium frames with medium shoulders and hips, and
normal joints. Their fingers and toes are medium in length. Their body frame and
height are generally proportional and balanced. Indicative of prudent use of energy
for development.

K People have a medium to broad frame with a heavy bone structure and
wide-set shoulder and / or hips. Their tendency to store energy encourages
massiveness football linemen are usually quite K in constitution. Their bodies
seem well proportioned to the eye, and their joints are well lubricated, and may be
deep-set. Their fingers and toes tend to be short and squares.

Weight.
Vata’s dryness promotes natural leanness of body. Some V people live out their
lives in thinness and find it hard or impossible to gain weight, like my grandfather
who could eat four meals a day and never gain an ounce. Such an individual’s Vata
expends all food energy, which enters the body before it can be stored. V people
are often skin and bones, with prominent tendons and veins on their limbs. Some
Vs may overate poor foods and become fat, but as they improve their habits and
their diets and begin moderate exercise they can lose that weight and keep if off
without radical changes in diet. They usually store most of their fat around their
midriffs in a spare tire.

Ps can usually maintain an average weight for their build, with minor fluctuation.
They can usually gain and lose weight fairly easily, since pitta is the body’s
principle of balance. They tend to deposit fat evenly all over their bodies.

K people can maintain moderate weight with regular exercise: otherwise Kapha’s
heaviness tends to make them add excess poundage. They gain weight easily.
Especially in the lower parts of the body usch as the rear end, and lose weight with
difficulty, sicne hey innately enjoy having ample stored energy.

62
 Hospital Catering

Skin color and Complexion

Your personal skin color depends greatly on you racial background. A

Scandinavian who seems dark-skinned to his family will still be weveral shades
lighter in pigment than the lightest African. Compare yourself with member of you
r immediate family or with other who have the same racial mix as you do to make
an accurate evaluation.

Vs tend to be naturally dark, or they tan deeply and do not burn easily, They
usually adore heat and cannot get enough sun. because they feel more alive after
getting sun. Their bodies need regular infusions of heat because vata is by nature
cold since it does not store enough evergy to maintain good bodily warmth.
Because of innately poor circulation their skin is usually cold to the touch, and
may have a grayish cast to it.

Ps have light-colored skin, often pink or coppery in hue. Because Pitta is hot and
reactive their skin is usually warm to the touch. Their circulation is strong, but they
tend to high blood pressure. They freckle before they tan, and rarely tan very
deeply. They do burn easily, and may suffer from sun allergy.

K people enjoy the sun and burn after overexposure, but adjust easily to intake of
solar energy and tan evenly and thoroughly after moderate sunbathing. Their skin
is cool but not cold to the touch but because they have good circulatory tone they
rarely suffer from cold hands and feet as Vs often suffer. They may have a few
freckles, but never in P-profusion.

63
 Hospital Catering

Skin Characteristics.

Vs tend to have problems with dry skin because their high-energy output quickly
uses up any available external lubrication. Their skin may be dry all over, or dry in
patches and oily in patches due to Vats’s quality of variability. V skin chaps easily
and may have a leathery texture to it. It is susceptible to conditions like psoriasis
and dry eczema. Corns and calluses from readily, as do cracks, especially on the
bottoms of the feet. V types often suffer from chapped lips. The may have a few
moles or wrinkles. Their body hair is either scanty or overabundant, and tends to
be dark. Coarse, and curly.

Ps usually have delicate, irritable skin prone to rashes and pimples, and
inflammations like impetigo. They usually have many moles, and their skin tends
to wrinkle early. The body hair is light hued and fine textured. Their skin is
coppery-red in color, especially after exercise or when they are agitated. Their lips
are deep red, reflecting the ample volume of blood beneath the skin. This also
explains why Ps blush easily.

Ks have slightly oily, smooth thick skin, which is well lubricated, with a moderate
amount of body hair and a mole or two. Ks are not naturally prone to any skin
disorder. Their lips are full and moist.

Sweat>

V sweat is scanty even in heat because the V body type is metabolically cold and
has a natural need for external heat sources like stoves, steambaths, and hot
springs. V people who become overweight, however, perspire more.

Ps may sweat even in cold weather, because of Pitta’s innately excessive heat
production. Even p palms may seem sweaty

K sweet is moderate, and is consistent even in climate extremes.

64
 Hospital Catering

Head Hair.

Hair is closely related to Prana, the Body’s vital force. This is the reason why like
Samson none of India’s Rishis (seer) ever cut their hair. They allowed it to grow as
long as it liked and to break off when it chose to do so. Because healthy hair rarely
grows on an unhealthy body, the hair and its luster are important indicators of
overall tissue health.

V hair is usually dry, but may vary from dry to oily in different spots on the head.
It is ordinarily dark in shade and is coarse or rough in texture. V hair is usually
very curly or even frizzy, and tends to kink or tangle. It may be prone to dandruff
or split ends, and often seems dull and lusterless.

Everyone with naturally red hair has substantial Pitta in their Prakruti
(constitution). Other Ps are those people with light-colored (blonde or light
brown ) hair, or those whose hair has gone grey or white at an early age. Early,
baldness is also a P-indicator, since it indicates high levels of testosterone, a hot,
aggressive, P-type hormone. P hair is usually thin and fine or delicate, and quite
straight. Sometimes oiliness dims its luster.

K hair is most characteristically brown or dark brown or chocolatey, and is thick,

slightly wavy and borders on coarseness. Oiliness. Is one of its chief disorder, but
its luster is usually good.

Nails

Vs have hard, brittle nails, which are rough and may differ in size from one
another. As always, significant irregularity shows a significant degree of V. Their
nails often display marked ridges or depressions and may be slightly bluish in
color. People who bite their nails as a habit are often V types.

65
 Hospital Catering

P nails are soft, strong, somewhat rubbery, and well formed. They are a lustrous
pink in color, with a coppery tinge due to the profuseness of warm blood right
under the skin.

K nails are strong, large and symmetrical, in line with K’s natural regularity and
lack of variation. They tend to thickness and may seem somewhat pale in color.

Eyes

Your eye color is that wavelength of light the body does not desire and so reflects
back instead of absorbing. Grey eyes, for example, indicate that the body does not
need grey, and since grey is one of the colours associated with Vata this
demonstrates that a grey eyed organism has ample Vata and needs no more.

Some people have brown patches in their eyes, which indicate accumulated toxins
in the system. These splotches do not represent the true eye color, though they may
indicate a current condition. They should be ignored while determining
constitution, and only the underlying color considered.

Eye size is subjective, but if your eyes seem small, just as an elephant’s eyes seem
small in relation to the size of its head, or if they appear unusually close together or
far apart, they are V in nature, Grey, violet and slate blue are they typical V eye
colors. Very dark brown eyes, verging on the black of bittersweet chocolate, are
also indicative of V. individuals whose eyes differ in color from one another are
usually V types. V eyes are often dry and scratchy. There is a grayish or blusih
tinge to the sclera, and the eyes themselves quickly become dull and lusterless
when the individual has expended all his or her energy and is out of sorts.

P eyes are medium in size and light in color. Hazel green, red, light blue, and those
electric blue eyes which some red haired presons have are all P eye color. P eyes
usually burn with an intense fire and radiate energy in all directions. The sclera
have a reddish tinge, and become fiery red when irritated.

66
 Hospital Catering

K eyes are large and liquids, sometimes blue but more often milk chocolate in
color. Their came, cool, stable strength made the Ayurvedic texts compare them to
the eyes of a deer or the petals of a lotus. They may have a tendency to itchiness.

Month.

V people tend to have crooked or uneven teeth, or buckteeth. Vata’s irregularity

may make the jaw too small to accommodate all the teeth, or too large for all the
teeth to fit together snugly. Usually some teeth are significantly larger than others
are. V teeth tend to be brittle and oversensitive to sensations like cold and sweets.
V gums often recede early. The tongue is often coated, and the coating is usually
thin and adherent, and grayish or pinkish-grey in color. They may have an
Astringent or Bitter Taste in their mouths when they wake up in the morning.

P mouths have even teeth of medium size. Their teeth are prone to cavities, and
their gums tend to bleed easily. Their tongues are coated occasionally, and the
coating is usually yellow, orange or red. Sometimes the tongue is so irritated that it
will bleed. The P month and tonfue are also prone to canker sores. Ps may
experience a Sour or metallic Taste in their mouths early in the morning.

Ks have large, even, gleaming teeth, which rarely need attention. Their tongues are
rarely coated, and when they are the coating is usually thick and curdy, and white,
off-white, or greenish-white, associated with a sickly sweetish Taste in the mouth.

Appetite

V people are always anxious to eat, but their eyes are bigger than theirstomahc;
they feel full after eating less than they wanted to eat. Their appetites are variable:
excessive hunger on one day may be followed by disinterest in food the next.
People who become dizzy or faint unless they are assured of regular between-meal
snacks are also Vs. They do not enjoy stringent fasting because their bodies do not
store enough energy to carry them through long periods of food deprivation.

67
 Hospital Catering

P people have good appetites and really enjoy eating. They are always ready to eat,
morning, noon, night, and midnight, and hate to miss meals. Ps become snippy or
irritable if they fail to eat when they are hungry, and they are not fond of fasting
either because their systems are always on the prowl for new energy to consume
and “manage”.

K people have a stable, usually moderate desire for food, though they may be
prone to emotional eating. They can go an entire day on water or juice alone
without feeling and physical distress because they store plenty of energy in
anticipation of such periods of deprivation.

Dieting.

Everyone knows the key to losing weight-eat less and exercise more. Sounds
simple enough, but in real life with all it’s demands, losing weight can be anything
but simple. So, here are some dieting tips to help you out.
• Drink Lots of water : People can sometimes confuse thirst with hunger. So,
instead of reaching for food, get yourself a cold glass of water instead.
• Add Furits and Vegetables: Eat at least 5 servings of fruits and vegetables
every day. It may sound like a lot, but you need the fiber and you will feel
ore satisfied.
• Keep your Portions Reasonable: When you’re done eating, you should feel
better, not stuffed, blotted, or tired.
• Be Careful about Snacks: Mindless eating happens more often after dinner.
Don’t eat mindlessly.
• Enjoy Some of Your Favorite Foods: instead of avoiding your favorite foods
have some, but in moderation.
• Eat a lot of Small meals: Eating fewer calories will make you automatically
lose weight, but if you are hungry all the time, that can be challenging to
stick to. If you eat 4 to 6 small meals during the day, you are better able to
control your appetite.
• Eat Protein : Protein is more satisfying than carbohydrates or fats, so eating
protein can definitely help in your weight control. Getting enough protein
will help to preserve muscle and keeps you feeling full

68
 Hospital Catering

Vate-Kapha

Vata and Kapha are united in their coldness. Though they do not suffer as
intensely from physical cold as do pure V Types because of the strength and
insulation of K, they have a double emotional need for heat. They tend to be tall
but are average in build and most other physical qualities, just as P types are. Their
lack or heat usually manifests physically as digestive disturbances, especially
constipation; respiratory disease with much mucus production is also common.

VKs are usually zealous about what they do, and often overdo things by neglecting
to use discretion. They can be by turns light, open and airy, and deep and secretive.
Their lack of a strong Pitta fire makes personality integration especially difficult
for them, because of the diametrically opposite natures of V and K. They must be
especially wary of jumping to conclusions without proper preliminary
investigation. The deeply emotional hurt goes deep and remains deep in a VK
individual. VKs need warmth more than anything else, and they should use the
‘hot’ Tastes (Sour, Salty and Pungent), not exclusively but in preference to the
‘cold’ Tastes (Sweet, Bitter and Astringent).

Constitutions do not change, but perceptions may. After some time you may return
to this evaluation and discover that your original opinion about your constitution
was inaccurate. This is normal, because as we become healthier our perception of
reality becomes less distorted, and what may have seemed impenetrable
incomprehensible before suddenly becomes profoundly pellucid. Use today’s
evaluation as the basis for planning your current health strategy. Even if you have
erred today in determining your constitution, living for a while according to your
current condition will be therapeutic.

The idea of constitutional types is simple, but not simplistic. Every individual has a
body and mind, which is quite unlike that of any other. Constitutional types do not
bind you down into a stereotype: they provide you information on metabolic
tendencies, which are so deeply ingrained in you that they must be actively
balanced if you are to remain in balance. They are simple ways to help you provide
a foundation on which you can build the edifice of a new you. Vimalananda.

69
 Hospital Catering

Kapha

The K type is usually a heavyset individual who is a natural athlete when

exercising properly. And who gains weights just to by looking at food when
neglecting exercise. Most Ks are healthy most of the time, especially if they do not
over at. Ks really do not feel the intense physical hunger that Vs or Ps do, since the
Sweet Taste is innately strong in their constitutions, but they can become attached
to food as a means of emotional fulfillment. K people sleep soundly and tend to
oversleep.

K people generally do not crave the same excitement and stimulation that V and P
people love, even from sex, although once they are stimulated the Sour and Salty
Tastes become more predominant in the and their appetites awaken. K people are
stable, somewhat slow, and tend to be complacent. Attachment to a stable,
enjoyable status quo makes K people averse to change and may lead them to
become greedy, stubborn, or reactionary. Ks need motivation and stimulation just
as Vs require balance and relaxation and Ps require a challenge.

Individuals whose constitutions reflect the influence of only one Dosha (V, P, or
K) are really lucky in the sense that once they know themselves can always know
how they will react to specific stimuli. People with dual constitutions – VP, PK
and VK – have personalities, which are always in a sense ‘split’ under certain
conditions one Dosha will predominate, and under other conditions the other
Dosah comes to the fore. The inherent cohesion of personality which characterizes
purely V, P or K people is more difficult to come by for those of us who have dual
personalities, because we have to try to balance the demands of two very dissimilar
principles. Most individuals are dual in constitution.

70
 Hospital Catering

Data Iterpretation
& Analysis

71
 Hospital Catering

1) How many patients in your hospital?

a) Diabetics Patients 30 %
b) Cancer Patients 30 %
c) Common Disease Patients 40 %

Diebetic Paients

Cancer Patients

Common Disease
Patients

72
 Hospital Catering

2) What is the capacity of the kitchen?

a) Bakery 40 %
b) Kitchen 60 %

Bakery
Kitchen

73
 Hospital Catering

3) Which kind of food you provided to the patients?

a) Liquid food 30 %
b) Low Calorie Food 30 %
c) Special Diet Food 20 %
d) Vit - E Rich Food 20 %

Liquid food
Low Caloire Food
Special Diet Food
Vit - E Rich Food

74
 Hospital Catering

4) How do you maintain the hygiene in the hospital?

a) Weakly Cleaning Procedure 20%
b) Annual Cleaning 80%

Weakly Cleaning
Procedure
Annual Cleanning

75
 Hospital Catering

5) How do you preserve the food?

a) Freezer 80 %
b) Preservatives 20 %

Freezer
Preservatives

76
 Hospital Catering

Observations
&Finding

77
 Hospital Catering

OBSERVATION AND FINDING

HOSPITAL CATERING
This is better organized now than it was few years ago diets are in the
charge of a dietation and catering is supervised by the catering officer. Their three
main functions are to feed the staff. Patients and visitors, staff will be provided
with good canteen food or as is most often the caswe, with the ordinary hospital
diet, and the canaten will stock light refreshments. The food levs the main kitchen
is electric hotplate trolleys,and is sent to each ware which has an anteroom with an
adjoining ‘mise-en-place’ of small equipments for making tea, bread and butter,
light items like toast, etc. and salads Each ward sends an order daily for the three
meals with requests for full, light fluid or special diets. The tea meal is usually
prepared in this service room.

The three meals ordered from the kitchen will be breakfast, lunch, and
either supper or dinner.

1) Normal diets or full diets

2) Light diets
3) Special diet

So form above information I come to the point that hospital catering is

skilled catering experience is most important, because the food made for the
patient made on the patient demand so flavor, spices, sweet, will use carefully in
the preparation of patient meal.

Food hygiene and prevention from pest is most essential.

78
 Hospital Catering

Bibliography

BIBLIOGRAPHY

79
 Hospital Catering

1) Books On Hospital Catering

2) Diet Cure
3) Food Hygiene & Sanitation
4) Modern Cookery

Websites
www.hospitalcatering.com
www.caterersearch.com

80