numc.edu - Food & Nutrition

Food & Nutrition - Numc

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Supplies& Nutrition - Numc Find a Doctor Ask well-nigh Financial Assistance Find a Phone Number / Contact Patient Visit A Patient / View Visiting Hours Find Directions/Maps Access My Medical Records Make anVisitRefill My Prescription LearnWell-nighOur Centers ofSuperintendencyThank a Staff Member or Physician Volunteer Close (x)I Want To... Nuhealth Foundation Make AnVisit |  Access My Medical Records  |  Refill My Prescription Insurance Access en español HomeAbout NuHealth Message from the CEO Our Vision Looking Forward Raising the Bar Our History Staff Executive Staff Board of Directors Department Chairs Centers ofSuperintendencyNassau University Medical Center A. 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Ask well-nigh Financial Assistance Find a Phone Number / Contact Patient Visit A Patient / View Visiting Hours Find Directions/Maps Access My Medical Records Make anVisitRefill My Prescription LearnWell-nighOur Centers ofSuperintendencyThank a Staff Member or Physician VolunteerSupplies& Nutrition Home / Patients & Visitors /Supplies& NutritionSuppliesand Nutrition   We at the Department ofSuppliesand Nutrition at NUMC strive to unhook the highest quality nutritious meals to our patients. We take the most recent knowledge of nutrition and wellness, and combine it with wholesome fresh supplies to provide our patients with the weightier environment to heal faster.Suppliesand Nutrition Staff NUMC employs approximately 70 supplies service toadies who are trained and commonly tested on unscratched food-handling techniques and proper infection control. They prepare and serve the supplies to the patients and staff courteously and efficiently, unchangingly eager to help make a patient’s stay a little brighter with a special supplies request. The supplies service supervisors are all graduates of the 120-hour Dietary Manager’s Course, and are moreover regularly in-serviced to maintain their knowledge of the prevention of food-borne illnesses. Most patients are visited routinely by one of our Registered Dietitians. These professionals, as well as the management, have all obtained their credentials from accredited universities, and must maintain their knowledge by accruing standing education credits in order to stay registered with the Academy of the Nutrition and Dietetics. In addition, they are certified with the State of New York as Certified Dietitian-Nutritionists. Some dietitians at NUMC have specialties, such as Certification as Nutrition Support Clinicians by the American Society for Parenteral and Enteral Nutrition. Dietitians are an integral part of the health superintendency team. They work closely with nurses, physicians and other health superintendency professionals to provide quality nutritional superintendency to the patients at NUMC. For patients who are too ill to slosh an oral diet, the dietitians will recommend to the Physician the most towardly mode of nutrition support to provide the patient with an optimal nutritional outcome. Facilities The main kitchen was originally built with the DynamicSuperintendencyBuilding in 1973 and recently underwent a total renovation. New equipment was widow enabling supplies preparation methods which indulge for the greatest nutrient preservation. Besides preparing foods which are healthy, our chefs are unchangingly concerned with presenting meals which are tempting and delicious. Each floor of the hospital has its own pantry that is stocked daily with snacks by theSuppliesand Nutrition Department. There are moreover microwave ovens and refrigerators for the patients to use, with assistance from the nursing staff. The employee lunch feeds up to 400 people per day from all areas of the hospital. There you can find a tasteful variety of hot or unprepossessed options ranging from tempting pasta dishes to personal pizzas or homemade soups to gourmet salads and sandwiches or yogurt. Functions The staff of theSuppliesand Nutrition Department serves well-nigh 350 patients each meal. Providing this many people with tasty, lulu meals is a complicated but precise process, as everyone has individual needs and preferences. However, we strive to make sure every single patient is happy with his or her diet. One method of achieving this goal has been by eliminating handwritten paper menus and utilizing state-of-the-art computer systems. When a patient is admitted, his or her physician decides what type of nutrition the patient should receive based on his or her medical history. The nutrition is then entered into the electronic medical record (a large computer system that holds patient information), which is automatically transmitted to the computer system in the mainSuppliesand Nutrition Office. The computer combines the nutrition order with the patient’s allergies and personal preferences, and prints out a tray ticket. A supervisor reviews each tray ticket to make sure it is an lulu and tempting meal. It is then put together on a tray and brought up to the patient. A representative of the Department visits patients to review their menu selections and preferences. Again, this is not washed-up with a paper and pencil, but is entered into a tablet with a touch screen exhibit which interfaces with the dietary computer system in real time. This eliminates questions well-nigh what the patient is unliable to eat, as each patient’s personal nutrition appears on the tablet. By taking selections in this manner, it gives the patients the opportunity to discuss their dietary concerns with a live person. Menu TheSuppliesand Nutrition Department serves a one-week menu trundling that is ethnically and culturally diverse. Many unorganized dishes are misogynist if a patient dislikes the meal of the day. Being a large teaching hospital, we must have supplies misogynist for all variegated kinds of diets, from low-sodium, low-cholesterol diets to gluten-free diets. We serve Italian meals, Latino meals, and Vegetarian dishes. Holiday menus are created to provide festive meals to unclose those who gloat them. Our disaster menu is ready at a moment’s notice to provide necessary demands should a tragedy strike our area. On a lighter note, we provide kid-friendly meals to our youngest pediatric patients, and towardly supplies that can be hands tolerated by the elderly. The chefs have whipped up special meals for some long-term patients in the past; patients can plane receive a piece of confection on their birthday if their diets indulge it.Planethe pickiest eaters usually find something they like to eat during their stay here. Nutritional Information If you have questions well-nigh the nutrition your physician ordered for you, or why you are receiving special supplies on your tray, or if you just have questions well-nigh unstipulated nutrition and healthy eating habits, the dietitians will be happy to wordplay any questions you have. Patients on special diets such as diabetic, low-sodium, low-cholesterol, low-fat, renal, etc., will receive written materials well-nigh their nutrition to take home with them without discharge. These materials will guide the patient/patient’s family on what foods they can include in their diet, will requite suggestions on foods that can be substituted for ones that should be avoided, as well as providing information on the preparation of foods. NUMC patients who have diabetes and/or renal/kidney disease are worldly-wise to come in as outpatients and have a counseling session with a dietitian. A referral from an NUMC physician needs to be entered in the computer for out-patient nutrition counseling. Once this is ordered, the request will print in theSuppliesand Nutrition department and the patient will be contacted via phone so an visit can be made with a dietitian. Patients having any type of bariatric surgery at NUMC will receive intensive nutrition counseling with a dietitian in the Department of Surgery prior to their surgery. 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