Department of Dietetics
"Let nothing which can be treated by diet be treated by other means" - Maimonides (Jewish Philosopher, Middle Ages)
Good nutrition is a vital component in the complex process of recovery from surgery or illness. At Ganga Hospital, we are sensitive to the patients' vulnerability to malnutrition during treatment and hospitalization. Malnutrition is a major cause for poor immunity and susceptibility to infections. The paramedical Department of Nutrition and Dietetics forms an integral part of the hospital management. It is entrusted with the responsibility of conducting nutritional screening, counseling and provision of wholesome diet to patients based on their needs while they are in the hospital. The Department plans and supervises the selection and preparation of therapeutic diets for patients consistent with their needs during hospitalization. We ensure that food is cooked and served under extremely hygienic conditions. Our food is cooked in-house, in a well equipped, modern kitchen; under the strict supervision of qualified dietitians; to assure good quality and freshness.
- To provide medical nutrition therapy to patients in accordance with their nutritional requirement.
- To provide nutritious, fresh and palatable food to all patients, visitors and hospital staff.
- To encourage the evolution of the dietetic practice in line with the development of new technologies in food service and clinical nutrition.
- To foster teamwork and collaboration within and outside the department to achieve the hospital’s mission.
- To provide comfort to patients with our personalized care and services.
To become leaders in the field of Nutrition and food services. Excel by improving the quality of care and ensuring customer satisfaction. To produce high quality research in our field and create best practices that others can follow by example. Our team is committed to:
- Assessing and monitoring the nutritional status.
- Prescribing diet regimes according to the patient’s nutritional need.
- Dietary counseling for nutritionally vulnerable patients.
- Providing nutritionally wholesome and good quality food and beverages.
- Maintaining freshness and hygiene during preparation and serving.
- Timely food service.