Our Departments

Nutrition and Dietary Department

Overview

Headed by Sr. Felsy, Director – Supportive Services
Total team strength: 51 staff
- Mrs. Reena Alex, Chief Dietitian & HOD
- 4 Dietitians working in 3 shifts
- 46 kitchen & service staff working across 10 different shifts

Department Mission

We commit to preparing and serving nutritious, safe, and timely meals in a hygienic environment, with a spirit of teamwork and compassion.
Our top priority is the nutritional care of our patients — because healing begins with the right food.

Department Structure (5 Core Divisions)

Clinical Nutrition & Dietetics
Food Service Management (Food Production & Distribution)
Administrative Roles & Documentation
Stores & Inventory Management

Food Service Management – What We Do

Plan and serve nutritionally balanced therapeutic meals for all patients.
Supervise food preparation and timely distribution.
Ensure quality and quantity of ingredients supplied by vendors.
Conduct daily tasting and modify recipes based on feedback or requirements.
Maintain strict hygiene standards, with routine checks and documentation.
Provide vegetarian, non-vegetarian, and Jain food options based on patient preferences and medical conditions.

Volume & Coverage

🍳 Breakfast: ~700 meals
🍛 Lunch: ~1,000 meals
🍽️ Dinner: ~700 meals
🍲 Meals include patients, residential staff, and sisters
🛏️ Daily patient count ranges from 150–200 on average

Training & Excellence

Biannual training programs for:
- 👩‍🍳 Therapeutic diet cooks
- 👨‍🍳 Canteen chefs
- Conducted by professional chefs with expertise in clinical nutrition.
🏆 Kitchen certified “Exemplary” by Eat Right Campus – FSSAI, for excellence in:
- Food safety
- Hygiene standards
- Sustainable practices

Our Goal

To empower every patient with knowledge, personalized nutrition, and compassionate care, ensuring a healthier and more balanced life — during treatment and beyond.

The Nutrition and Dietary Department plays a crucial role in promoting health, recovery, and overall well-being through personalized nutrition care. Working closely with medical teams, the department ensures that patients receive balanced, therapeutic diets tailored to their specific medical conditions and nutritional needs.

Led by qualified clinical nutritionists and dietitians, the department is responsible for assessing patients’ nutritional status, planning appropriate diet regimens, and providing nutritional counseling. It caters to a wide range of conditions including diabetes, cardiac issues, renal disorders, gastrointestinal diseases, malnutrition, and more.

The team also oversees food quality and hygiene in collaboration with the hospital kitchen, ensuring meals are prepared under strict standards of safety and cleanliness. Patient education, awareness programs, and community outreach are regularly conducted to promote healthy eating habits and lifestyle choices.

With a focus on evidence-based nutrition therapy, compassion, and patient empowerment, the Nutrition and Dietary Department is an integral part of the hospital’s commitment to holistic and patient-centered care.

Services

We Support Nutritional Management For:
Liver Conditions: Fatty liver, hepatitis, cirrhosis, NAFLD
Kidney Diseases: Chronic and acute kidney conditions, patients on dialysis
Gastrointestinal Disorders: GERD, ulcers, bowel surgeries
Oncology: Nutrition during chemotherapy and radiation
Critical Care Nutrition
Pre and Post Organ Transplantation: Liver, kidney, heart, lung, and others
Cardiac Conditions: Hypertension, hyperlipidemia, post-cardiac surgery
Neurological Conditions: Stroke, epilepsy, neuromuscular issues
Diabetes Management: Type 1, Type 2, gestational, and pre-diabetes
Endocrine & Metabolic Disorders: PCOD, thyroid, adrenal disorders
Pediatric Nutrition
Maternal & Lactation Nutrition
Food Allergies & Intolerances
Weight Management & Obesity
Bariatric Nutrition Care
Precision Nutrition based on genetic insights
Sports & Fitness Nutrition
Our services are delivered by specialized clinical dieticians for various areas:
- Organ Transplants (liver, kidney, heart, lung)
- Pediatric Nutrition Specialists
- Diabetes Educators
- Oncology & Critical Care Dietitians
- Outpatient and Wellness Nutrition Experts
- Public Health & Community Dieticians
- Rehabilitation & Geriatric Nutritionists
- Inpatient Dietetic Services
  - Comprehensive nutritional assessments using anthropometric, biochemical, clinical, and dietary data
  - Customized therapeutic menus based on clinical conditions
  - Variety in meal planning to suit the patient’s medical and cultural needs
  - Patient and caregiver counselling as part of multidisciplinary care
  - Ongoing evaluation and adjustment of the nutrition plan as required

Infrastructure and Technology

Kitchen Equipment Inventory – Holy Spirit Hospital Dietary Department

Equipment	Quantity	Notes
Hot Case Trolleys	9	For hot meal transportation
Oven	1 (Large)	Used for bulk baking and roasting
Rice Cooker	2	For large-scale rice preparation
Milk Boiler	1	For bulk milk heating
Grinding Stones	3	Traditional grinding
Dough Maker	1	For chapatti/puri dough preparation
Pulverizer	1	For grinding pulses/spices
Industrial Mixer	1	Heavy-duty food mixing
Juicer	1	For fresh juice preparation
Small Mixer	1	For small-scale mixing/grinding
Geyser (Canteen)	1	For hot water in the canteen
Deep Freezer	1	For frozen storage
Walk-in Cooler	2	For large-scale cold storage
Gas Ranges (10 Burners)	2	Commercial cooking
Big Chapatti Tawa	2	For making rotis/chapattis
Fly Kits (Insectocutors)	4	For hygiene and insect control
Warm Storage Room	1	For potatoes, onions, bananas
Digital Food Thermometer	1	For safe temperature monitoring
Bio-Gas Units	2	Eco-friendly fuel source
Hot Bain-Marie	1	For keeping food warm during service
Solar Geyser	1	Sustainable hot water source