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I>AGE -2lWUWR-1!ITtY FREE P[WSS. WEEDNESDAY, NOVEMI3ER 4,1987 By th-el)Er IARY IDEPiVIITMENT Fotodpla;ays a vital i-oie in a patioe-nsrecovery at th7e Whitby Geneý-raios Espital. ThEý dieari-ry departnerit, respon- sible foriI - fod at the h-ospital, is man«-gdby-W Mady 'WhitIiouse who is in c2-hlre.*t of a team of temployees who falý hmiLave a r-ole ini planning, prep=--rga n- nd serv'ing mte-als. Ch«-fGeoSrge Eckford assists Whit«h~oeL in planrning menus as well «ms&ctaalIy prepariri. many of thenae3lsoor patients and staff. OnekqrE>esponsibility is meeting the tmrgcof I budgetedco-ts for food and r-el8ed fa supplies eac--h ionth. This inovescareful use of large quan.titf ii recipes, iugredient prep.mr8tiori- n and cooking techrmiqeea nd ma nagingg accura te quantiisof Uf al food prepered. EcI<ord - assists in planning a daily caemerlra menu to rxiake staff meaks, lie a£mIso plans andi prepares speci alcAt .ring functicins within the hcsjdtaI.- Foc:ds8re- prepared fresh daily in the lcitùcni froin ingreclients like thos ussd i i in hores, Ti-&- e big dif- ferenýcei lwtiue large -quarities that are ýrepared Dorothy Willoughby, as assistant chef, prepares breakfast entrees, ail daily cold salad and sandwich items and relieves the chef on days off. Other cookery personnel include Betty Clarke who, as baker, prepares desserts and baked goods. Shirley Diffeney, Theresa Madden, Mari Gauthier, Lynda McDonald and Maureen Collins are staff members trained to relieve Eck- ford, Willoughby and Clarke on their days off. After meals are prepared, another group, the dietary aides, continue the meal process. They set up patient meal trays, portion the food and deliver trays to patients. They also return the trays to the kitchen, wash and store dishes and serve between-mneal snacks to patients at their bedside. Dietary aides are responsible for these tasks for ail three meàls every day. MADY WHITEHOUSE Dietary aides also keep the kit- chen dlean and sanitized to ensure optimum food safety. ý Alexandra Stewart is dietician, responsible for translating a doc- tor's order for a special diet to the patient. This enables patients to understand what foods are best able to control fheir individual medical-nutritional requirements. Stewart spends much of her time conducting individual patient nutrition counselling as well as teaching groups of patients with similar nutritional needs such as those in the diabetie program. The diabetic programn assists in- dividuals with diabetes to attain an optimum level of health and provides a formai mechanism for the education of staff, patients and family regarding diabetes. Stewart works very closely with the patient's physician and nursing staff, and functions as a member of the health care team. *kAl a i P repari"ng the food Supervision of the various meai- related functions also requires food service supervisors Kathleen Mit- chell, Lynn Ruddell, Laura Pinasky and Ann Enz, who ensure that al duties are completed on sehedule and meet department standards. Resuits are reported to the manager to ensure-ongoing corn- munication and productivity of the department. Food service super- visors prepare daily production counts used by cookery staff to determine quantities needed to be prepared from the patientUs selec- tive menu. Whitehouse's role as manager in- cludes supervision of the entire operation of the dietary depar- tment. Specific responsibilities in- clude purchase and approval of ahl food and supplies to ensure best value for' the dlollar spent. She prepares departmental budgets and monitors adherence to these guidelines. She hires departmental staff and supervises their training which continues throughout their employment. Whitehouse is also responsible for policy decision' SEE PAGE 30