Department of Nutrition

Purpose

The Nutrition Department is responsible for the quality and safety of the foods available in the hospital as well as for the preparation of meals offered to patients and the medical staff on duty. The Nutrition Department is primarily responsible for the activities related to:
• the design of the patient diets, ensuring adequacy, variety and coverage of the specific needs of different pathological conditions. • the assessment of the nutritional status of hospitalized patients where necessary. • the design of appropriate nutritional support for patients with feeding difficulties, malnutrition or other clinical conditions that result in impaired nutritional status. • the design of diets and the education of patients with chronic diseases who are hospitalized or monitored in the Nutrition Advisory Office. The department also includes the scientific, organizational, educational and administrative activities of all those involved with food provision and preparation. The financial operation and administration of the department are part of the activities of the Administrative Services, while the scientific activity of clinical dietitians is part of the activities of the hospital’s Medical Services.

Department Staff

The Nutrition Department consists of:

• HEAD DIETITIAN: Filou Theodora, Clinical Dietitian-Nutritionist, BSc, RD

She is responsible for the proper operation of the department and the planning, distribution and coordination of the work of all specialties employed in the Nutrition Department.

She prepares weekly nutritional programs for hospitalized patients and doctors on duty. She evaluates, monitors and provides nutritional instructions for hospitalized patients who require special nutritional care, while monitoring and educating patients who come to the Nutrition Advisory Office.

She participates in the scientific and educational activities of the Hospital concerning Nutrition.

She makes recommendations to the Hospital Administration on all issues concerning the department and is responsible for the evaluation of employees in the department as well as for the training of catering personnel in food safety and hygiene rules based on HACCP.

• DIETITIAN: Plytzanopoulou Petrini, RD Clinical Dietitian-Nutritionist, MSc, PhD

• DIETITIAN: Konstantinidou Maria, RD Clinical Dietitian-Nutritionist, MSc

They prepare weekly nutritional programs for hospitalized patients and doctors on duty. They evaluate, monitor and provide nutritional instructions for hospitalized patients who require special nutritional care, while they monitor and educate patients who come to the Nutrition Advisory Office. At the same time, they participate in the scientific and educational activities of the Hospital related to Nutrition.

• FOOD MANAGEMENT OFFICE: Koukkou Paraskevi, Administrative Officer

She is responsible for the management of food, catering supplies and cleaning materials, as well as the execution of the relevant orders. Prepares the necessary supporting documents regarding administrative matters.

• FOOD STORAGE KEEPER: Dimopoulos Angelos, Administrative Officer

Receives (together with the receiving committee) the food supplied by the hospital, while being responsible for their safe and appropriate storage and delivery to the kitchens.
Food Storage Phone: 213.205.7156

• HOSPITAL KITCHEN:

All meals for patients and doctors on duty are prepared in the Hospital Kitchens. All necessary hygiene and safety rules and regulations are observed regarding the handling and circulation of food and the preparation of meals, while special controls are carried out daily to ensure that staff comply with the food handling rules of proper food management.

• MEAL DISTRIBUTION:

Meals distribution times at the hospital are as follows:
Breakfast: 8.00 a.m.
Snack: 10.00 a.m. (where required)
Lunch: 1.00 p.m.
Afternoon: 4.00 p.m. (where required)
Dinner: 6.30 p.m.