1. The dietetics department at Fortis Hospital, Mohali has 6 dieticians headed by Ms. Sonia Gandhi who provide therapeutic diets and nutritional support to patients. 2. Dieticians assess patients' nutritional status, prepare diet charts, check adherence and provide counseling to in-patients twice daily and out-patients from 9am-6pm Monday to Saturday. 3. For in-patients, there are 9 meals provided each day including bed tea, breakfast, mid-morning snacks, soup and main meals. Dieticians make rounds to check on patients and ensure their diets meet requirements.

1. FORTIS HOSPITAL, MOHALI DIETETICS Group - B

2. A balanced diet in terms of calories, proteins, fats, carbohydrates, minerals, electrolytes and vitamins is essential for a healthy life. A proper diet provides daily requirement of nutrients to the body, thus enhancing the immunity of the person.

5. Work as members of multidisciplinary team to look after patients who are under the care of consultants.

6. Visit IPD patients to check on their health and ensure their diet meets their requirements.

10. Walkins

12. Diet consultancy for OPD is attended on the basis of first come first serve basis.

13. Patients from all categories are accommodated. Special attention is given to vulnerable patients.

17. Food models and pictures should be used to demonstrate the size of portions of food allowed in the diet, and specimens of household measures familiar to the patient in the home are useful when explaining the composition of the diet.

20. Breakfast

21. Mid morning

22. Lunch soup

23. Lunch

24. Evening tea

25. Dinner soup

26. Dinner

28. 1.30 pm to 3.00 pm – 1 Dietician

29. 2.00pm to 3.15 pm – 1 Dietician It is planned in such a way that there is always one dietician to attend the calls & patients as well.

30. Patient & Dietician Interaction Interviewing the patient – The object of this interview is to establish good relations between patient and dietician. Dieticians avoid encouraging food fads and fancies by over-emphasizing likes and dislikes for particular foods. T h e final interview is used to check the diet, to clear u p minor difficulties and, if necessary, to see the patient’s relatives.

32. Tube feed (nasogastric tube/ rye’s tube )

34. Contd.

37. The dietician must have a thorough knowledge of current rations and of the available unrationed foods & of their cost.

38. For the sake of foreign patients foods like boiled spinach, carrots, mashed potatoes etc. can be given.

40. Free diet counseling for poor people should be organized.

41. On various special occasions like New Year the department can make the staff to take resolutions regarding safe dietary practice.

45. Unscheduled orders are given through call centers.