Barnesville Hospital's Dietary department is located on the first floor, next to the
Laboratory, and across from the Pharmacy. Dietary is staffed from 5:30AM to 7:00PM. The
cafeteria has a capacity of 30 persons.
The primary purpose of the Dietary department is to provide a well-balanced, nutritionally
adequate diet for each patient, following the orders of the physician. Menus are planned in
accordance with the approved diet manual of the hospital. The diet manual is updated as new
recommendations are given, at least every three years.
It is the aim of the department to serve a blend of home-cooked foods and ready-prepared
heat & serve items that are characteristic of the area. Food is served in an attractive
manner, as effectively as possible, at both safe and appetizing temperatures, following
accepted practices. The department makes every attempt possible to consider patients'
likes and dislikes. Dietary also provides meals to visitors and employees through the
cafeteria. Cafeteria menus generally follow the regular patient menus with some
A Meals-On-Wheels program for the Barnesville community is provided by a joint effort
between the Dietary and Volunteer departments. Dietary provides one meal per weekday
adhering to specific standards for the meals, while volunteers are responsible for
food delivery, bill delivery, and collection. Dietary is also responsible for the
billing of these meals.
Staffing includes: Registered Dietitian, Registered Diet Technician, Food Service
Director, three (3) Cooks (AM & PM), Salad & Dessert Preparer, Diet Clerk, two (2) Cook's
Helpers, two (2) Cafeteria Aides (AM & PM), Dishwasher, Kitchen Aide, Evening Snack Aide,
and evening Dishwasher Aide.
Patient meals served daily: 75-85
Employee meals served, weekdays: 185
Employee meals served, weekends: 70
Visitors served: 10-50
The department provides inpatient and outpatient, individual, and group nutrition
education. Inpatient nutrition education is provided by the Dietitian and the Diet
Technician. Outpatient nutrition consultation is provided by the Dietitian upon
receiving a written order from the physician. The Dietary department realize the
importance of involvement of a family in a patient's lifestyle; family members are
encouraged to join a patient in nutrition education sessions. The department also
provides group nutrition classes to the Cardiac Rehabilitation program, Pulmonary
Rehabilitation, and other community education programs organized occasionally.
Education is a priority for the Dietary Staff. Inservices are held monthly and
PRN on topics such as diets, food preparation, equipment, and food-borne illnesses.
The Dietary staff have patient safety as their Number One priority. Food temperatures
are checked from entry through serving. The staff monitors food for quality. The
staff are inserviced to serve the "right" diet with the correct portions. Staff
safety is valued in the department. Inservices are held on the correct use of
equipment, body mechanics, and infection control.