DIETETICS DEPARTMENT
             410-402-7591                  

Mission:  The goal of the dietetics department is optimal nutritional status in all patients. 

Regular diets or Medical Nutrition Therapy are provided for all patients, taking into consideration patients’ religious or cultural preferences.   Nutrition education is provided for patients and their families, as indicated.  Semi-annual meal surveys provide the department with feedback on patient satisfaction and preferences. 

DIET MANUAL FOR DHMH FACILITIES

THE COOK-CHILL PROCESS

An interdepartmental Quality Circle was set up in 1994 to review options to improve patient satisfaction and food temperatures.  After a year of study, we achieved our objective with the cook-chill system.

Foods are cooked to the desired doneness, then rapidly chilled and held in refrigeration until needed.  Chilling immediately stops the cooking process and preserves nutrients, color and texture. 

Trays are assembled cold, then 36 minutes prior to service, the food is gently heated in programmed heating units.  The food is served to patients at proper temperatures and the peak of flavor. 

Cook Chill Equipment	Andre & Dave Checking Equipment

STAFF 

Senior Leadership
Rafia Hussain, RD LDN	Director of Dietetics
Harvey Keys, Food Administrator	Director of food service operations
Toni Stroh, RD LDN, MPA	Director of clinical nutrition services
Dietitians
Kerry King, MS RD LDN Marie Coleman, RD LDN Francine Freeman, RD LDN Karen Herstein, MS RD LDN   Managers David Arnoldin (food production) Terry Jordan (trayline) Alec Wheaden Diana Georgius, Office Manager   OUR DEPARTMENT AT WORK
Trayline Station	Marie Coleman RD Teaching Class
Charles Washing Trays	Preparing to Fry

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Spring Grove Hospital Center.  Last Updated: 8/27/02