(MENAFN- Gulf Times) Hamad Medical Corporation (HMC) has stressed that its catering department prepares and serves more than 4mn meals and snacks each year, an average of 10,000 a day. Each day, the department services 25 facilities, including hospitals and clinics.
'It takes a team of 1,118 dieticians, chefs and stewards to feed the thousands of patients, visitors and staff at HMC, the corporation has said in a statement.
With its main kitchen located at Hamad General Hospital, all food is prepared using fresh ingredients (rather than frozen). 'Each meal is prepared using fresh ingredients and each meal service requires a five-hour production cycle, said Andrew Mortimer, director, catering. 'During each meal service, 39 meals are plated per minute that's one meal every two seconds at our central kitchen.
Meals are meticulously planned and executed and raw ingredients are delivered each day by the truckload to ensure that patients and others who rely on the service are fed on time, and as ordered.
The catering department provides 622 different menus, 3,110 different food and beverage choices, 67,818 breakfasts per month, 70,006 lunches per month and 69,800 dinners per month as well as 612,632 meals for functions and events per year.
The department also operates 33 different function venues across HMC and operates 16 transport vehicles that move meals to hospitals, clinics and facilities.
According to the catering department, the most popular meal is the chicken dum biryani with raita and salad, with over 90,848 portions of the meal served each month across HMC's network of hospitals and clinics.
Menus are jointly designed by the dietetics and catering teams to ensure there is variety at each meal. Breakfast, lunch, dinner and snacks are all carefully designed to provide the nutrition and calories needed to meet the recommended dietary allowances of each individual patient.
Reem al-Saadi, director, dietetics and nutrition, said more than 150 different basic and combination diets are catered for at any one time. 'Dietetics and nutrition staff make recommendations to help treat complex clinical conditions, such as diabetes and kidney failure, while also providing advice to ensure suitable meals are selected for patients who have conditions that range from trouble swallowing or chewing to food allergies and
intolerance, she said.
'We know that nutritious meals play an important role in the healing and recovery process. While patients are in hospital, diet is a priority and can govern how quickly a patient recovers. Each patient admitted to HMC receives an initial nutritional screening to detect any nutritional deficiencies. They also receive a written diet order based on their medical condition. Every meal undergoes a strict process of planning in co-ordination with our dietitians, she added.
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