Health on a Plate: How Patient Nutrition is Organized at Mamadysh Central District Hospital

      As part of the "Calorie Counting Week" from January 19 to 25, we want to share how the central district hospital of Mamadysh cares for patients' health through proper and tasty nutrition. Every day, the hospital's food unit provides quality and balanced meals for patients in six departments of the inpatient facility. This is not just food, but an important part of the healing process.

      The team behind your lunch

      The work of this complex system is ensured by a friendly team of professionals:

      Ilyusa Sadikovna Fatikhova, the warehouse manager, is responsible for the freshness and uninterrupted availability of all necessary products.

      Liliya Fatykhovna Khuzeyeva, the dietary nurse, is a key specialist in menu planning. She not only composes diets but also meticulously calculates the calorie content of each dish.

      The cooks of the food unit: Irina Yuryevna Prosvirlina, Olga Nikolaevna Balashova, Larisa Galimzyanovna Nagaeva, Yuliya Aleksandrovna Ponomaryova.

      Kitchen workers: Gulsirin Rifkatovna Khabibullina and Lyubov Alekseevna Prokopyeva.

      In their work, the entire team strictly adheres to the orders of the Ministries of Health of the Russian Federation and the Republic of Tatarstan, as well as all current sanitary standards.

      From menu to plate: principles of therapeutic nutrition

      Daily, the kitchen prepares an average of 125-140 portions. Patients receive four meals a day (breakfast, lunch, afternoon snack, dinner), with each meal prepared fresh.

      How is the menu created?

      The menu is compiled a week in advance. Each department submits portion requests indicating the number of patients and their prescribed therapeutic diets (tables). Based on this data, Liliya Fatykhovna develops a menu that strictly adheres to medical indications. She is assisted in her calculations by technological maps, special literature, such as the book "Therapeutic and Rational Nutrition. Recipe Card Index," and methodological manuals.

      How are calories calculated?

      Caloric content is carefully calculated for each type of diet. All products are weighed in grams, and the energy value is determined per 100 g of the finished dish. As a result, patients receive:

      for the main diet - about 2816 kcal per day.

      on a gentle diet (with mechanical and chemical sparing) - 2450-2461 kcal per day.

      Health technologies in the kitchen

      Frying is completely excluded from therapeutic nutrition. After a major renovation, our cooks have a modern assistant - a combi steamer. This equipment, purchased by the hospital management, allows for quick steaming, preserving the maximum nutrients in the products. It is used to prepare main dishes: cutlets, fish, meat, casseroles, and omelets.

      Also, for patients on the main diet, healthy salads made from boiled vegetables are prepared.

      Hot food - on time

      An important stage is delivery. If previously food was delivered in buckets, now large thermoses, purchased after the renovation, are used for this purpose. This guarantees that the food reaches patients exactly as it should be - hot and appetizing.

      The hospital's signature dish

      When asked about the most favorite dish of the patients, Liliya Fatykhovna answers without hesitation: "It's the steamed omelet!". It turns out tender, dietary, and tasty. Especially for our readers, we publish a photo of the card - the layout of this dish. Cook for your health!

      Proper nutrition is the foundation of recovery. Thanks to the coordinated work of our food unit, patients at the Central District Hospital receive not only the necessary food for treatment but also care and support at every meal.

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