Dietetic and Catering Department provide quality nutritional care and food rehabilitation patients

Department Head : Mrs Betty Kao

Scope of dietetic services :

To assess patient's nutritional status and needs, develop and implement nutrition care plans, evaluate and report the result
To counsel and educate patients and their families for diet-related diseases such as hypercholesterolemia, hypertension, glucose intolerance, and renal failure

To develop individual nutritional plans in the management of protein-energy malnutrition or weight-problem patients
To provide multidisciplinary approach care to patients
To provide updated nutrition information to medical professionals

Scope of catering services :

To serve well-balanced and appetizing meals to meet the nutritional needs of patients
To comply with HAHO polices of food purchasing from accredited suppliers and take inventory periodically
To maintain and upgrade kitchen facilities, and upkeep safe working environment
To prepare and serve food under safe and sanitary condition
To conduct annual food waste survey in order to optimise patient's preferences and minimize food waste