Training of theDietitansregading the services offered by the department
Designing therapeutic diets for various ailments and physiological states
Being a liaison between the kitchen and the Dietitians
Organising weekly departmental meetings to discuss issues/suggestion by the team of dietitains and the kitchen food and beverage managers
Conducting grand rounds twice a week to meet all patients with the team of Dietitians and the food and beverage manager as a quality check of services being offered
Report patient feedback and the flow of department services to the management on a routine basis
Keeping acheck on the maintenance of records by the Dietitains on a routine basis
