The kitchen at Rajiv Gandhi Government General Hospital is a model of excellence, dedicated to providing optimal nutrition and care to patients. Focused on ensuring the highest standards of hygiene and health, the kitchen boasts a state-of-the-art infrastructure and utilizes cutting-edge equipment to prepare and deliver nutritious meals. It approximately serves to 1800 to 2500 inpatients a day.
The kitchen operates with a profound understanding of the diverse dietary needs of patients, offering disease-specific diets tailored to individual health conditions.
| No. | Diet Type | Description |
|---|---|---|
| 1 | Children Standard Diet | No restriction |
| 2 | Standard Diet | No restriction |
| 3 | High Protein Diet | For patients who need extra protein |
| 4 | Non-Communicable Disease Diet | Diabetic, Cardiac, etc. |
| 5 | Renal Diet | Kidney disorder – Salt free |
| 5 | Salt-Free High Protein Diet | Dialysis, Hepatic – Salt free |
| 6 | Milk & Bread | For convalescence |
| 7 | Radium and Chemotherapy Diet | For cancer patients undergoing treatment |
| 8 | AC SPL | Tube feeding or liquids |
This personalized approach reflects the hospital's commitment to promoting wellness and aiding in the recovery process.
The use of the latest culinary equipment — such as the automated Chapatti-making machine and steam cooking using boilers — not only enhances the efficiency of food preparation but also contributes to overall safety and hygiene standards.
Rigorous sanitation protocols are upheld to prevent contamination and maintain a sterile environment. One of the notable features is the advanced water filtration system in place, guaranteeing the purity and safety of the water used in food preparation.
This commitment to quality extends to the sourcing of ingredients, where a stringent selection process ensures the freshness and nutritional value of the food.
The dedicated culinary team provides not only nourishing, hygienic food, but also handles the pressure of time constraints while maintaining quality. They are properly vaccinated, medically tested periodically, and screened for parasites and Salmonella typhi every six months, as per NABH guidelines.
“The Rajiv Gandhi Government General Hospital kitchen stands as a beacon of excellence, setting the standard for health-centric culinary operations. The integration of advanced technology, personalized dietary approaches, and a steadfast commitment to hygiene ensures that patients receive not only the best possible medical care but also a foundation of nutritional support conducive to their recovery and well-being.”