Dietary & Kitchen Management

2026-02-01 · 4 min

Overview

The Dietary module manages patient meal planning, kitchen production, diet prescriptions, and food service delivery for hospitals and nursing homes. It links diet orders from clinical staff to kitchen operations.

Diet Prescriptions

Doctors and dietitians prescribe diets from the clinical module:

• Select from standard diet types: Regular, Soft, Liquid, Diabetic, Renal, Cardiac, Low Salt, High Protein, etc.
• Add specific restrictions: Allergies, religious preferences, texture modifications.
• Set meal frequency and timing.
• Diet orders flow automatically to the kitchen production system.
• Diet changes are reflected immediately in the next meal cycle.

Kitchen Production

The kitchen dashboard shows:

• Meal-wise patient count by diet type for each service (Breakfast, Lunch, Snack, Dinner).
• Production planning: Ingredient quantities calculated from recipes and patient counts.
• Menu management: Daily/weekly menu rotation with recipe library.
• Preparation checklists per meal service.
• Temperature logging for food safety compliance (FSSAI).

Meal Delivery Tracking

Track meal service to patients:

1. Kitchen prepares meals as per the production plan.
2. Meal trays are assembled per patient diet order.
3. Delivery staff mark meals as dispatched per ward.
4. Ward staff confirm receipt and patient consumption.
5. Plate waste monitoring: Record unconsumed food for nutrition team follow-up.
6. Missed meal alerts notify nursing staff and the dietary team.

Reporting

Dietary reports include: Daily census by diet type, ingredient consumption and cost per patient-day, food cost analysis, FSSAI compliance checklists, plate waste trends, and diet order modification frequency. These help optimise menu planning and control food costs.

Notes

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