Department Of Nutrition & Dietetics – Victoria Hospital Bangalore

Disease can result when the balance among all of the foods and nutrients we take or avoid is disrupted. Health can be restored once we begin to take in the proper essential balance of foods and nutrients such as vitamins and minerals. Nutrient related disorder can also be cured once nutritional balance is achieved.

The Dietary department at Victoria hospital helps the patients to understand the need for therapeutic diet which is prescribed by the doctors based on their clinical conditions. The primary purpose of the Dietary department is to provide a well-balanced, nutritionally adequate diet for each patient.

We aim at providing a blend of home-cooked foods that are characteristic of the area and contributing to the recovery of health, through scientifically prepared diets & educating the patients regarding use & utility of different foods & balanced diet.

Staffing includes:

Dietitian

Kitchen Supervisor

Diet Counseling:

The department provides inpatient and outpatient, individual nutrition counselling. Inpatient nutrition education is provided by the Dietitian. Outpatient nutrition consultation is provided by the Dietitian upon receiving a written order from the physician. The Dietary department realizes the importance of involvement of a family in a patient’s lifestyle; family members are encouraged to join a patient in nutrition education sessions.

Victoria Hospital
Dietary Department

Extn- 326

WE OFFER THREE MEALS DAILY TO PATIENTS

Breakfast 7:00 a.m.
Lunch 12:00 noon.
Dinner 5:00 p.m.

TYPES OF DIET PROVIDED TO PATIENTS

1) MILK DIET (M.D)

Milk-1350ml

(Morning only)

2) SOFT DIET (CMB)

Milk- 820ml

Bread-330g

Banana-113g

(Morning only)

3) FLUID DIET ( FLD)

Milk-250ml

Raw Egg-1no

Ragi porridge-250ml

Rice gruel-250ml

Rava porridge-250ml

Vegetable/Dhal Soup-250ml

4) CHILDRENS DIET (CHD)

(Above 5 years)

Breakfast

Milk-410ml

Bread-110g,

Banana-113g.

Egg-1no

Lunch & Dinner

Rice-170g +Sambar- (Toor Dhal – 35g + Vegetables -113g)

5) DIABETIC DIET (DD)

Breakfast

Milk-400ml

Bread-110g

Lunch & Dinner

Chapatti – 2no ( g)

Dhal-

Salad-30g

6) NORMAL DIET (RN+2)

Breakfast

Milk-120ml

Bread-110g,

Banana-113g.

Egg-2no

Lunch & Dinner

Rice-340g +Sambar- (Toor Dhal – 70g + Vegetables -227g)

**Ragi+Egg porridge( 300ml)+Butter Milk (300ml) provided for burns patients at 10:30am

WEEKLY ROTATIONAL MENU

MENU	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
LUNCH (Variety)	Spinach+ Ridge gourd+ Potato+ Raddish Sambar	Mix-Greens Leafyvegetables+ Raddish+ Brinjal + Chow-Chow Sambar	Black eyed pea L.Brinjal+ knol-kol+ potato+ Raw Banana sambar	Drumstick+ Cauliflower+ Baby corn+ Carrots+ Capsicum sambar	Mix-Green Leafyvegetables+ Bottle gourd+ Brinjal curry+ Chow-chow+ Cluster Beans sambar	Sprouted Dhal+ RoundBrinjal+ Potato+ Radish + Knol-kol sambar	BISEBELEBATH Capsicum + Beans curry + knol-kol+ Carrot sambar
DINNER (Curry)	Ladies finger Sambar	Sweet pumkin+ M.pumkin+ Potato sambar	Bottle gourd+ Beans+ Ridge gourd sambar	Ridge gourd+ Capsicum+ long halsandi sambar	Tindora+ Raddish+ M.Pumkin sambar	Beet root+ capsicum+ Radish sambar	Cabbage+ Till+ Potato sambar
DIABETICS Salads	Knolkol +Tindora	Cucumber	Radish pachidi	Cucumber + onion	Tomato-Knolkol	Sprouted salad	Cucumber
Pulses	Green Gram	Horse Gram	Bitter gourd	Cow pea	Chick pea	Bitter gourd	Channa