St.

Peter’s Specialized Hospital Food and Nutrition Service (FNS) operationmanual

(Draft)
Table of Contents
List of figures

List of annex
List of tables
List of acronyms
Foreword
Preface
 Acknowledgement

SPSH would like to thank MOH for taking initiatives in supporting and guiding this food and
nutrition service manual preparation. Special thanks go to the Authors for taking their precious
time out of their busy schedule for preparation and finalization of this document. Our deepest
gratitude goes to the contributors who have been supporting, giving constructive comments and
guiding the team throughout the manual preparation.
 Authors and Contributors

No. Authors Profession/ position Institution

1 Mohammed CEO assistant SPSH
2 Dr. Assefa Tesfaye CG &QU director SPSH
3 BizuharegTeka Nutritionist SPHMMC
4 TigistAbera Dietitian SPHMMC
5 Hana Samson Dietitian SPHMMC
6 KebronSenay Dietitian Private
7 Dawit Shibiru Executive chef Private
8 Eleni Mekuria Dietitian Private
9 AlganeshHirko Food service case team leader SPSH
10 Robel Gemechu Nutritionist SPSH
11 Abel Worku Nutritionist SPSH
12 Dr.EtsegentAbera CG&QU officer SPSH
13 Dr.WegeneEwnetu CG&QU officer SPSH
Contributors
1 Dr.TamruMebrate CEO SPSH
2 Dr. Metasebia Mesfin CCD SPSH
3 Dr. Zelalem Debebe MD, Registered Dietitian, Ass.Professor AAU
4 Dr.Abreham Eshetu Academic director SPSH
6 TeshaleAbbitte General service director SPSH
7 TsegayeKorsa BA director SPSH
8 DenekeAyele MOH
 PART ONE- INTRODUCTION
CHAPTER 1
Background
St. Peter specialized hospital is one of the oldest hospitals in Addis Ababa, which is established
by the late Emperor Haileselasie II in 1953 with an establishment mission of serving the country
as a TB sanitorium and currently the hospital is one of the federal hospitals under ministry of
health.

In its journey of half a century of health service delivery, the past decade was a time of change
and adaptation to the new system, environment and growing health care need of our clients. As
of 2001 E.C. St. Peter became the first center of Multi Drug Resistent (MDR TB) treatment
center in the country and recognized by Federal ministry of health (FMOH) as center of
excellence for MDR TB since 2004 currently St. Peter is a hospital with ample experience in
Tuberculosis (TB) treatment and research both locally and internationally. On top of the existing
service on TB treatment St. Peter has expand the service to other basic specialty services and
currently the hospital is providing its service on more than 30 specialty services and among these
are services like MDR-TB, Cath-lab, toxicology, and pediatrics neuro- surgery.

By doing so the hospital aspire in giving quality health service to the community envisioning
increasing quality of life, decreasing morbidity and mortality by providing preventive,
therapeutic and rehabilitative service to the community and public at large. On top of providing
medical management, the Hospital gives due attention to the other parts of patient management
like proper nutritional management, standardized rehabilitative management and psychosocial
aspect of patients as well.

As part of the Hospital mission and vision in improving Holistic patient management the hospital
provides onsite prepared fresh food for patients. The food is prepared on-site in a centralized
kitchen. The daily food request is collected from all service areas three times daily as per patient
number, their need and order by health professionals. The food is served three times per day
regularly, although in special scenarios, requests from service areas are served as per request
anytime of the day.
The kitchen and catering service in general was established under General Service and asset
management directorate as a unit. The unit is run by hotel management personnel and has a total
of 38 staff in different subcategories. All staff gets regular medical checkup as per
recommendation of FMOH and World Health Organization (WHO) guideline. The unit function
24hours a day and 7days a week. The unit manages all catering service activities starting from
requesting for procurement of raw materials and food, acceptance, storage, processing and
distribution of prepared food for patients and staff on duty as well.

Integrity, commitment, Advocacy, Respect, and Excellence (I-CARE) is a newly and Locally
Designed national initiative with the aim to systematically and efficiently Integrate and
Transform the various national and regional Efforts, Initiatives and their Management for the
provision of accessible, affordable, equitable and high quality health services to all segments of
the populations across the country by Investing less and getting High Returns. St. Peter
Specialized Hospital is one of the 24 hospitals which are nationally selected as implementation
sites for the national I-CARE Program. Improving Hospitals’ Food Services is one of top
priorities of the initiative.
Thus, the hospital Food Services provision gaps are assessed during the I-CARE lab session.
Identified food service gaps were
 Foods was not prepared as per the quantification
 Lack of regular monitoring among Food safety and Quality Assurance committee
 Standards or protocols are not set to govern the overall activities of the Food service unit
(FSU). (materials storage, food Handling , Food processing, Food distribution, Patient
satisfaction)
 Energy needs and amount of energy are not set (Kcal)
 No means of monitoring client feedback
 No means of forecasting budget requirement
 No standardized protocol for provision of different patient needs
 No scientific / evidence based way of preparing patient food
Introduction
Nutrition is the sum total of the processes by which living things receive and utilize the
necessary materials for survival, growth, and maintenance of worn out tissue. On the contrary,
the World Food Programme (WFP) defines malnutrition as "a state in which the physical
function of an individual is impaired to the point where he or she can no longer maintain
adequate bodily performance processes such as growth, pregnancy, lactation, physical work, and
resisting and recovering from disease.
Appropriate nutrition is essential for improving outcomes in the health care environment.
Hospital meals are a critical component of care given to inward patients and it improves the well-
being of patients. Provision of meals is a part of the routine in-patient care worldwide, adding
more hospitality to the services.
Hospitalized patients have high rates of malnutrition. Unmet nutritional needs and malnutrition
lead to increased morbidity and mortality, decreased quality of life, prolonged duration of
mechanical ventilation, and increased length of hospital stay, all of which contribute to the
higher cost of health care.
Malnutrition is a prevalent and important problem in hospitalized patients, contributing to
increased morbidity, mortality, and length of stay. It is common in acutely ill patients, affecting
30–50% of those hospitalized patients. 
Several studies stated that, between 15 and 60 % of patients are malnourished on hospital
admissions, with half of them being severely malnourished. Furthermore such malnutrition is
associated with increased complications and costs of illness, longer hospital stay and slower
convalescence. In many cases appropriate nutritional support can improve all these parameters.
Unfortunately the condition goes largely unrecognized. Since few hospitals have a nutritional
care policy or any system of nutritional screening and assessment of patients on admission.
Studies also have shown that 30–70% of hospital food is thrown away and wasted, because
hospital feeding polices are based on other institutional catering rather than being targeted to the
needs of the sick. This is associated with inadequate nutrient intake which is often only 50–70%
of recommended requirements, e.g. 30–35 kcal and 1–1.5 g protein/kg/body weight/day with
correspondingly low intakes of minerals and micronutrients.
Providing nutritionally appropriate and microbiologically safe food that satisfies the patient's
appetite and requirement should be the aim of every hospital food service.
In Ethiopia, screening for malnutrition is lacking in most health institutions, especially for adult
patients. Therefore, the need to develop a nutrition manual in hospital settings is influenced by
different major factors, which are variations in nutrition practices, rates of hospital malnutrition,
and the poor nutrient value of food served by the hospital, so the aim of this manual will be to
provide guidelines on
 Standardized and scientific menu
 Overall work flow of the kitchen
 Forecasting mechanism for budgeting
 safe and quality meals
 Surveillance on the overall activities of the kitchen
Rationale
Diet is an essential part while recuperating from a major illness or surgery. The hospital catering
services play a very crucial role in providing suitable diet food for patients who are hospitalized
for long or short periods of time. A lot of factors are kept in mind while providing services to the
hospitals and patients. Maximum attention is given to preparing food that is tasty, safe and
nutritional in a hygienic manner. Some of the strong points of healthcare catering should be the
use of certified ingredients, efficient handling and distribution of meal orders, expert
management of food at appropriate temperatures, modern food preparation methods and
specialized human resources.

The importance of hospital foodservice and the use of food as medicine are not new concepts and
can be traced back to one of the earliest medical works, the Hwang Ti Nei-chang Su Wen (The
Yellow Emperor’s Classic of Internal Medicine, 722–721 BC). Concern with the role that food
may play in the recovery of patients was also highlighted by Florence Nightingale who wrote in
her Notes on Nursing in 1859 that “The most important office of the nurse, after she has taken
care of the patients’ air, is to take care to observe the effects of his food”.

Hospital foodservice can present especially complex features and is often considered the most
complicated process in the hospitality sector with many interrelated factors impinging upon the
whole. The layout of hospital wards, often at considerable distances from the kitchen, adds an
additional logistics burden, and as a consequence, a long stream of possible delays between
production, service, delivery and consumption. This stretched, continuous, and staggered food
cycle can have potential negative effects on the safety and quality of food, and presents a
challenge to any hospital foodservice manager (Williams 2009). The goals of a hospital
foodservice are to provide inpatients with nutritious meals that are beneficial for their recovery
and health, and also to give them an example of healthy nutrition with menus tailored to patients’
specific health conditions. When meals are carefully planned and customized to meet patients’
specific needs, and when patients consume what they are served, these goals can be considered
as achieved. Meal consumption by inpatients is related to nutritional status and satisfaction with
the foodservice, along with other factors such as health status, medical conditions, appetite, the
eating environment and dentition. Furthermore, foodservice quality is known to influence patient
satisfaction with hospital stay.
It is widely recognized that food and other aspects of foodservice delivery are important
elements in patients’ overall perception of their hospital experience and that healthcare teams
have a daily commitment to deliver appropriate food to patients. Provision of a foodservice that
not only meets but also exceeds the expectations of the patient is considered essential for a
quality service (Dall’Oglio et al. 2015). Defining quality for hospital foodservice requires a
balance of many different features. Hospital menus should be based primarily on clinical needs,
as well as on patients’ preferences. Other important characteristics such as variety, quality, and
taste of food should also be included. Moreover, the hospital environment and a pleasant helpful
attitude from the nursing and food service staff are important elements that should be considered
in a quality approach to the complex problem of inadequate dietary intakes by many hospital
patients. Personal and sociocultural aspects have also been identified as a main factor in the
acceptance of food and in predicting food consumption. Thus, customer satisfaction with hospital
foodservice is multifactorial and can be difficult to assess (Dall’Oglio et al. 2015). Foodservice
professionals in hospitals can be compared with engineers in manufacturing factories. Engineers
continuously research, plan, and manage production processes to improve the quality of products
and the efficiency of processes. Once a dietitian set goals and standards by planning menus, they
should manage and control the processes to a point where the goals are met. Foodservice staff
should be trained and empowered as valued team members in hospital foodservice quality
management. Communicating with patients should be bidirectional, which involve dietitians
listening to patients’ voices and helping patients understand their nutritional requirements (Kim
et al. 2010). In hospital the food provided to patients should not be viewed as just another hotel
function (like cleaning and laundry), it is a key part of the treatment, and providing meals that
are of high quality and which meet the individuals’ specific nutritional needs is an essential goal.
However necessary dietary modifications (e.g., liquid or pureed food, low-salt or low-protein
diets) can make meals particularly unappealing. It is recognized that in these cases the medical
requirements will outweigh the normal culinary expectations, but every effort needs to be made
to maximize taste and appearance, in addition to nutrition. Parallel with concerns about
malnutrition, consumer expectations of hospitals have been increasing, so the provision of food
and the meal experiences are becoming increasingly important within the range of medical and
support services offered by hospitals (Hartwell et al. 2016).
According to Ethiopian general hospital requirement guideline, the guideline requests hospitals
dietary service to have written policies and procedures for all dietary services including

 Preparation and handling,

 Meal distribution and/or request and receive special event service for inpatients,
 Special diet order
 A diet manual detailing nutritional and therapeutic standards for meals and snacks, and a
nutrient analysis of menus,
 Nutritional assessment guide for patients' nutritional needs for food and food
supplements.

So with this manual saint peter specialized hospital prepare a guiding document to the hospital
catering service and the overall clinical nutrition service so as to improve the food processing
and the distribution more standardized and scientific than done in the former time.

Scope
This manual will be applied and be a guiding principle for St. Peter’s Specialized Hospital
(SPSH) business and administration directorate, food service unit, clinical departments and all
other stake holders directly or indirectly involved in food service delivery in SPSH.

The scope of SPSH FNSmanualbegin from purchasing and storing ofraw materials till processing
and distribution of meal to individual patient plate. The manual also provide the way how to
identify nutritional need of patients and how to deliver meal according to their need. In addition,
the manual includes systems for monitoring and evaluating adherence to the tasks described in
the manual.

The food and nutrition service directorate will be responsible to any concern in the hospital
catering service and the overall nutritional requirement of the patient and the nutritional
intervention till the final discharge of the patient.
CHAPTER 2 – GOAL AND OBJECTIVES OF FNSD
Goal
The goal of FNS operation manual is to guide SPSH FSND on food and raw material acquisition,
processing, distribution, serving as well as nutritional assessment of patients to present them with
a nutritional standard model with meals related to specific healthneedsaiming to improve over all
patient outcomes.

Objectives

The manual will serve to

 Redesign structure of FSU in SPSH

 Standardize equipment, spaces and human resource requirement for FNSD
 Guide workflow process for SPSH FNSD
 Create nutritional care implementation process(nutritional need assessment protocol,
nutritional therapy, energy requirement, calories of foods provided by SPSH)
 Have and guide implementation of food menu and preparation of food as per the updated
knowledge and guideline
 Ensure food safety,Hazard Analysis Critical Control Point (HACCP)&food quality by
planned and measured food preparation.
 To ensure efficiency of resources by making a way of planned and measured utilization.
 To guide Monitoring and Evaluation (M&E) tools and monitor the processing and
distribution of food regularly.
PART TWO–FOOD AND NUTRITION SERVICE DEPARTMENT STRUCTURE,
ROLES AND RESPONSIBILITIES
CHAPTER 3 - Structure of the food and nutrition service directorate

The FNSD will be established under chief medical service directorate (CCD) and will have
functional relations with different departments. The hospital shall have an organized FNSD and
that is directed by a licensed dietitian or nutritionist.In addition, the department includes
dietitians, nutritionists, kitchen staff, and other supporting professionals. The department works
with nutrition steering committee and other groups.

Organogram of SPSH FNSD

 CHAPTER 4- Roles and responsibilities of the food and nutrition department

The overall role of FNSD is to provide a variety of food that is nutritious and well-prepared in a
clean and safe environment that meets the financial obligation of the directorate while meeting
the needs of consumers and is served in a pleasing and attractive manner. The directorate will
strive to meet the social, cultural, religious, and psychological needs of customers in meal
planning and service.

The directorate works with other stakeholders within the organization in a team effort to provide
the best of service.

In general, the FNSD has roles of;

 Developing goals and outcome objectives and to seek commitment to achieving

the outcomes.
 Ensuring that all the necessary input for the service is provided well and
according to budget.
 Ensuring the provision of food for patients, including special and therapeutic diets
are according to the pre-set standards.
 Ensuring that resource allocation (both human and material) is adequate and
utilized properly to meet the needs of the service.
 Coordinating all the staff members in the directorate to fulfill the overall goal and
objectives.
 Planning jobs and reporting to the responsible body.

Group roles and responsibilities

 Chief Excutive Director (CED)

o Supporting the FNSD in managerial aspects.
o Attending developmental meetings concerning the food and nutrition service.
 Chief Clinical Director (CCD)
o Is collectively responsible for ensuring the provision of good nutrition for
patients.
o Have the ultimate responsibility for creating and leading over all steering
committees.
o Attending developmental meetings concerning the food and nutrition service.

 Administration and business directorate

o Have the ultimate responsibility for creating the environment that makes it
possible for the nutritional needs of patients to be met.
o Assuring the overall procurement and supply related to food and nutrition.
 Nutrition steering committee (every 3 month)
o The committee should include a FNSD director, a nurse director,pharmacy
director, IP director and, In-patient & Out-patient directors and community
representative. Numbers and professional involvements can be improved as per
need of the hospital.
o Is responsible for overseeing and monitoring the implementation of this policy,
including the facilitation of training and education program.
o Facilitate the implementation of the protocol, standards and nutritional guidelines
in hospital
o Review the food-service system, nutritional risk screening and audits.
o Ensure that the hospital purchasing authorities include contract specifications
regarding nutritious food and nutritional products.
o Development of nutritional support policies should be integrated in local hospital
policy to ensure that all the nutritional needs of patients are met.
o The recommended responsibilities of different staff categories for nutritional
care/support and food service must be outlined by each hospital.
o Emphasis at all times must be on cooperation within and between staff groups to
ensure the highest possible standard of set standards for the nutritional care and
 support of patients incare for the patient and to ensure the patient eats the food
provided.
o Is also responsible for developing annual work plan which will be informed by
survey results, local audits, complaints and incidents, and best practice guidance
from national bodies.

 Clinical nutrition case team

o This case team consists dietitians and nutritionists and be under the FNSD.
o Overall this case team is responsible for ensuring and closely monitoring the food
and nutrition service to a patient by;
o Monitoring and ensuring that individual nutritional need assessment done to every
patient by physicians and nurses.
o Taking consultations of patients who are at risk or with developed nutritional
problem from the health professionals; doing thorough nutritional need
assessment and help with diet therapy.
o Following progress of every patient on nutritional/diet therapy on a permanent
basis.
o Consideration needs to be given to ensuring continuity of nutritional care for
patients discharged to community-based residential care or community services.

 Kitchen /food preparation case team

o This case team is comprised of head chef/cook, other food preparation staff, store
keepers, food distributers and other supporting staff such as cleaners and guard.
o They have roles of;
o Always keeping the cooking area safe and clean.
o Storing kitchen equipment, utensils and cooking items in appropriate place.
o Ensuring the safety and security of the kitchen and safety area against theft.
o Preparing food and beverages according to the standard menu and special meal
orders and serving based on schedules.
o Plating meals when the hospital provides foods with its own equipment.
 o Proper collection, washing and storage of kitchen equipment.
o Ensuring proper waste separation and disposal system according to the standard.
o Requesting kitchen items from the kitchen manager in advance of requirement
and using everything as efficiently as possible.

 Food safety and quality assurance case team

This case team works on safety and quality assurance permanently and should follow the
food and nutrition service activity very carefully. They are expected to monitor and evaluate
the process of procurement, purchasing and storage of goods. They also assure the quality of
meal served to patients regularly based on standard tools of the hospital.

Members of quality assurance team are;

 Facility and asset manager/delegate

 Nursing director
 Legal office delegate
 Staff representative
 Nutritionist
 Micro-biologist
 Dietitians
 Occupational and environmental health officer

Have roles of;

o Plan and identify the standards, tools, acceptance/rejection criteria and outcomes
necessary to produce quality products and services.
o Execute, and oversee inspection and testing of incoming and outgoing product to
confirm quality conformance to specifications and quality deliverables.
o Monitor effectiveness, efficiency and create a quality assurance framework and
ensureits meet requirements defined for a product or service. 
o Make sure every item, raw materials, equipment’s and ready made food brought
in to the hospital met the quality standards set as per specifications.
o Monitor, evaluate and confirm specifications set for tools and food materials
before bid posted and purchasing done
o Identify gaps, problems and gives written and oral feedback as required to
appropriate personnel and body.
o Analyze and investigate product complaints or reported quality issues to ensure
closure in accordance with company guidelines and other regulatory
requirements.
o Monitor risk and problem identification procedures, and maintain and analyze
problem logs to identify and report recurring issues to management and follow
subsequently.
o Supervise the catering staff knowledge, skill, requirements and adherence to the
protocols.
o Suggest continuation or discontinuation of contract agreement of suppliers within
legal framework to SPSH governing body.
o Document and maintain quality assurance activities with internal reporting and
audits.
o Develop new standards for production and design, with improvements as needed,
and create testing protocols for implementation across all service lines.
o Identify training needs and take action to ensure hospital wide compliance.
o Maintenance and coordination of a SPSH food safety program to maintain
statutory compliance to the prescribed legal requirements in the Food service
departments.
o Monitor implementation of HACCP.
o Investigate and carry out follow up procedures in respect of complaints made
concerning any aspectof the work of the section, including food safety, waste,
statutory nuisances, water, health and safety or other relevant statute.
o Carry out monitoring, sampling and analysis, as required, in respect of food, water
or other matters as appropriate.
o Liaise with Local Authority Inspectors and enforcement officials as required.
 o Co-ordinate the ongoing development requirements of the department’s food
safety program and compliance including carrying out internal audits
o Ensure that all registers and records and documentation relating to the role are
properly maintained.

Individual roles and responsibilities

 Dietitian
o In general, role of a dietitian in hospital is to design nutrition programs to improve
or maintain the health of patients. Dietitian works in collaboration with all staff
working on a patient with the required skills of analytics, compassion, listening,
organization, problem solving for the overall success.Therefore the roles of a
dietitian are listed as follows.
o Assess patient’s nutritional and health needs.
o Counsel patients on health and nutrition related issues based on individual data.
o Develop meal and nutrition plans, taking patients’ preferences and budgets into
account and evaluating the outcomes.
o Ordering patient specific diet.
o Monitoring and documenting patient’s progress.
o Recipe development and analysis.
o Preparing educational materials with other members of the department.
o Participating in nutrition related researches, panels and platforms.
o Working in collaboration with other professionals in the development of the
department and staff members (training).
o Assessing nutritional status in patients found to be at risk of under-nutrition and
for suggesting solutions.
 o Advise about the assessment of (par) enteral nutrition and other nutrients (E.g.
immune nutrition, vitamins, minerals).
o Makingdiagnosis and management of malnutrition and dehydration by:
• Ensuring appropriate referral to other healthcare professionals,
• Deciding on the most appropriate feeding and/or hydration methods,
• Prescribing fluids where required and undertaking the necessary
investigations to establish cause
 Outpatient Dietitian /Nutritionist
o The Outpatient Dietitian /Nutritionist perform a variety of specialized duties
related to the nutrition counseling of patients / families for Medical Nutrition
Therapy (MNT) and diet education. This may include but are not limited to
diabetes education, weight management, cardiovascular disease, renal disease,
malnutrition / weight gain, infants with failure to thrive, cancer and nutrition
therapy, gastrointestinal disorders and nutrition therapy, sports nutrition or
healthy diet. The Outpatient Dietitian/Nutritionist may also be required to assess /
evaluate outpatients receiving home tube feedings.
o Obtains the patient’s weight, height (as needed), blood pressure and heart rate and
document.
o Interviews patients / families which may include obtaining a diet history, exercise
habits, reviewing emotional/social issues as part of the diet counseling process
and documents.
o Makes appropriate referrals to other services, such as the Diabetes Educator,
Social Services or various Food Assistance Programs as indicated.
o Counsels patients / families on medical nutrition / diet therapy principles and
restrictions.
o Utilizes anddevelops or researches appropriate internet sites or evidence-based
education materials for additional nutritional therapy.
o In the case the home tube feeding patients, evaluates nutrient requirements,
evaluates the current tube feeding regimen and provides recommendations for
appropriate adjustments in terms of the type of formula, rate and water flushes
 and possible need for additional vitamins or mineral supplements to the patient’s
primary care provider.
o Documents the nutrition counseling session.
o Schedules or reschedules outpatient nutrition counseling appointments as needed
and time permits.
o Revises the Outpatient Dietitian/Nutritionist documents as needed and time
permits.
o If time allows, designs and obtains data for a Nutrition Counseling Quality
Assurance Study.
o Assists in projects to increase patient referrals as needed and time permits.
o Work with inpatient hospital staff on nutrition and diabetes related issues as
needed
 Inpatient dietitian/ Nutritionist
o Sees patients who are admitted to the hospital and responsibilities include;
o Assessing patients for nutritional risk,within 24 hours of admission, ordering
meal, managing tube feedings or parenteral nutrition (if it is available) and
providing inpatient diet educations for chronic diseases. And for tube feeding
patients, evaluates nutrient requirements, evaluates the current tube feeding
regimen and provides recommendations for appropriate adjustments in terms of
the type of formula, rate and water flushes and possible need for additional
vitamins or mineral supplements to the patient’s primary care provider.
o Document the nutrition care plan on patient charts and counseling session And
communicate with responsible nurse or physicians about the patient’s meal and its
order. Supervise the nutrition corner staff on Blenderzed tube feeding safety and
amount for critically ill patients.

 Nutritionist
o Evaluate and assesses nutrition status of patients, and screens patients for risk.
o Plans and initiates medical nutrition therapy to patients if indicated by patient
requirement and clinical protocol.
 o Taking part actively in the formulation and implementation of the hospitals'
nutrition guidelines.
o Preparing and established department protocols and standards.
o Counsel patients on health and nutrition related issues based on individual data.
o Preparing educational materials with other members of the department.
o Participating in nutrition related researches, panels and other platforms.
o Communicates individual nutritional care plans to other health care providers as a
member of a health care team.
o Working in collaboration with other professionals in the development of the
department and staff members (training).
o Order and maintains inventory of program supplies, including patient checks, for
all clinics.
o Performs various administrative duties related to public health nutrition programs.
o Maintains professional growth and development through completion of required
departmental competencies.
o Performs miscellaneous job-related duties as assigned.

 Physician
o Acknowledging nutrition as an important part of the patient's total care.
o Working in collaboration with other staff members for better outcome of patients.
o Providing a conduit through which nutrition is linked to the broader hospital
medical consensus and teaching.
o To critically appraise a parenteral or enteral nutrition prescription.
o Providing expertise in fluid balance therapy.
o Supporting and/or conducting nutrition-related audit and research.
o Promoting the development and maintenance of the nutrition department in
cooperation with other stakeholders.
o Incorporating assessment of patients’ nutritional need with the medical
assessment routine and consulting dietitian/nutritionist for patients in need of
further nutritional help.
 Nurse
o Has responsibility for coordinating nutritional care on the ward.
o Assessing allpatients for nutritional risk on admissionconsulting
dietitian/nutritionist for patients in need of further nutritional help.
o Sending dietary order of a patient to the kitchen and monitoring if meals are
served in accordance with requests.
o Givingappropriate diet assistance with feeding.
o Recording, assessing and reporting on the patients' food intake and nutritional
status.
o Assisting with pre-admission clinic and ward based identification of nutritionally
at risk patients.

 Clinical Pharmacist
o Advising on and supplying parenteral nutrition and for advising on drug-nutrient
interactions.
o Providing information about nutrition related side effects and how to prevent it.
o Advising on parenteral nutrition composition and compatibilities.
o Makes safe additions to standard parenteral feeds or tailor-makes feeds according
to the patient’s individual requirements using aseptic technique according to
national policy.
o Ensures that parenteral nutritional solutions are compounded appropriately and
are suitable for use. This may be via an in-house aseptic unit or outsourced
(pharmacy are responsible for audit of external suppliers).
o Prescribing or suggesting parenteral feeds, fluids and other necessary therapy if
the pharmacist is appropriately qualified (clinical pharmacist)
o Contributing to nutrition education
o Advising patients on drug-nutrient and nutrient-nutrient interactions

 Food microbiologist
 o Isolate and make cultures of bacteria or other microorganisms in prescribed
media, controlling moisture, aeration, temperature, and nutrition.
o Perform tests on water, food and the environment to detect harmful
microorganisms and to obtain information about sources of pollution and
contamination.
o Examine physiological, morphological, and cultural characteristics, using
microscope, to identify and classify microorganisms in human, water, and food
specimens.
o Provide laboratory services for health departments, for community environmental
health programs and for physicians needing information for diagnosis and
treatment.
o Observe action of microorganisms upon living tissues of plants, higher animals,
and other microorganisms, and on dead organic matter.
o Investigate the relationship between organisms and disease, including the control
of epidemics and the effects of antibiotics on microorganisms.
o Supervise biological technologists and technicians and other scientists.
o Study growth, structure, development, and general characteristics of bacteria and
other microorganisms to understand their relationship to human, plant, and animal
health.
o Prepare technical reports and recommendations based upon research outcomes.
o Study the structure and function of human, animal and plant tissues, cells,
pathogens and toxins.
o Participating in food legislation establishment and enforcement.

 Occupational and environmental health officer

o Ensure that all reasonable safety steps are taken to prevent accidents.
o Be familiar with the Hospital Occupational Health and Safety rules,and any other
legislation pertaining to health or safety.
o Ensure all policies and legislation is followed by all levels of employees.
 o Ensure safety meetings are held and minutes are recorded, posted and filed
accordingly to Occupational Health & Safety rules.
o Ensure all accidents are reported and investigated.
o Ensure Safety sheets are provided for all hazardous materials delivered to the
workplace and are readily available for employees to review.
o Advise/train employees in the safe use, storage and transportation of controlled or
dangerous products including what to do in case of an accidental spill or
emergency.
o Ensure employees are instructed in the procedures and requirements of
Occupational Health and Safety.
o Review all accidents and near misses to determine root and basic causes, with
suggestion/implementation of changes to prevent re-occurrence.
o Ensure all employees are trained in occupational health and environmental health
principles.
o Ensure that personal and environmental hygiene principles are respected.
o Ensure waste management principles are implemented.
o Ensure availability and utilization of necessary personal protective equipment.

 Catering Manager
o The kitchen Manager is responsible for ensuring maintenance of day-to-day
standards of hygiene in kitchens and to ensure that all temperature records are
documented in accordance with the kitchen hygiene and refrigerator monitoring
policy.This unit also handles administrative roles relating to food preparation,
staff, inventory, maintaining operational standards, and more.
o Producing and / or procuring meals, menu planning, management of the catering
team, food safety and hygiene, training and development, waste monitoring and
management, and patient satisfaction.
o They deal with suppliers to ensure that the hospital kitchens are well-stocked at
all times.
 o They are also responsible in finding special ingredients for patients having special
needs.
o Is responsible for ensuring a food service that meets the minimum requirements
for appetizing and nutritionally wholesome food, and for taking part in the
formulation of the hospital nutritional guidelines.
o Control catering budget and contract: food, beverages and snacks
o Choose and order ingredients
o Prepare food to approved standards
o Deliver food to wards, patients and staff restaurants
o Serve food to patients at ward level (hostesses)
o Maintain and supervise food hygiene at all times
o Consider development of patient restaurants or other novel food delivery/outlets
o Control cost and monitor waste
o Audit and develop service delivery

 Chef
o Ensuring the implementation of these standards and monitoring performance
against them; ensuring delivery of a safe and nutritious catering service, even
when this service is contracted out.
o Receive the regular and modified meal order.
o Follows standardized recipes,portioning and presentation standards.
o Lead,monitor and manage culinary team.
o Develop and plan menu and daily special with dieticians or nutritionist.
o Create prep lists for kitchen crew.
o Manage food costing and inventory Maintain standards for food storage ,rotation,
quality , and appearance.
o Ensure compliance with applicable health codes and regulations
o Ensuring that foods and drinks served to patients are nutritious and appetizing by
cooking and supportive supervision of assistant cooks
o Helps in menu and meal planning
 o Preparing standard and therapeutic hospital foods
o Storing ingredients and prepared food properly

 Cook responsibilities include:

o Setting up workstations with all needed ingredients and cooking equipment.
o Cooking food in various utensils or grillers.
o Set up workstations with all needed ingredients and cooking equipment.
o Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting
meat etc.)
o Cook food in various utensils or grillers.
o Check food while cooking to stir or turn.
o Ensure great presentation by dressing dishes before they are served.
o Keep a sanitized and orderly environment in the kitchen.
o Ensure all food and other items are stored properly.
o Check quality of ingredients.
o Monitor stock and place orders when there are shortages
o Preparing and distributing food such as vegetables for the chief/cook
o Assisting with washing and preparationof produces such as peeling, grinding etc
o Loading meals onto trolleys to go to wards or any part of the hospital
o Assist in cleaning and drying utensils
o Preparing standard and therapeutic hospital foods with the head chef/cook

 Food Distributer role and responsibility /Porters:

o Delivering food to ward and removal of trolleys after mealtimes.
o Collect patient’s meal order form the day before serving from the food corner to
the kitchen.

 Kitchen Store man

o Shipping and receiving goods, issuance of stock and inventory control and also
involve physical work and good housekeeping practices.
o Inspecting the materials before receiving and reports it and then takes proper
action to put the materials in store.
o Gathering information about the vendors and verifies the receipt and issuance of
materials.
o Following all HACCP practices including vendor inspections and reviews.
o Inventory management.
o Proper records of all stocks movements are achieved thereby ensuring reliable
data is proved.
o Stocks to be supplied in a timely fashion to the retail locations.
o Ensure adequate Health & Safety and Food Storage principles are followed in line
with QA program.
o Store keeper will liaise and communicate with fellow coworkers, Chefs and
Kitchen Brigade, floor management.
o Outside of the organization they will also deal with Customs, Airport Police and
Cargo Agents.
o Minimize the level of Stock Shrinkage, and maintain accurate and detailed
records of all stock movements both into and out of the warehouse.
o Applies storekeeping procedures and methods in arranging space, conducting
inventory, estimating needs and maintaining and preparing records and reports as
directed.
o Check all stocks received into and going out of the stores to ensure accurate
records are kept in securing the company's assets.
o Use excel sheet based on daily meal order with each ingredient with its value this
is helpful for daily required amounts of food ingredients.
o Use Online Google sheet with Clinical Nutrition team for current available
amount of goods.
o Indent and receipt of dry and wet materials
o Ensuring proper storage and distribution of materials
o Accounting, issuing and record keeping based on standardized formats
o Ensuring the cleanliness of the storage against pets and rodents
 o Apply BIN-card ownership principles on storage and issuing.

 Feeding support staff (multitask professional)

o Helps in the provision of meals and drinks on wards.
o Act as the conduit between the ward food delivery and the patients’ food service.
o They assist patients with eating and drinking (patients on nutritional support
methods, week patients with or without attendants), collect selected meal order
collection, provide snacks, maintain ward dry goods stock levels etc.
o To help with cleaning patients feeding equipments when required.
o The command of the staff will be under the department/unit head nurse

 Supporting staff (Cleaner and dish washer)

o The role of these staff members will go in accordance with the roles and
responsibilities set by the hospital management. Any specific and food related
additions on roles will be set by the kitchen manager.

 Nutrition corner staff

o Collects meal & snack requests for all meal times for the next day
o Plates and distributes from the central kichen
o Reheat and serve meals on demand. (Eg. When patient misses meals due to
procedure, investigation or NPO period etc)
o Collects hospital equipments from patients which food and drinks are served with.
o Snack distribution and documentation (directly for patients or attendants)
o Keeps and serves additional food items for needy patients, packed snackes and fruits.
(e.g milk powder, energy bars, water etc) as a part of daily diet, replacement diet in
place of main meals or as additional meals of a day.
o Preparing hot beverages (tea, milk, gruel etc) on demand.
 o Prepare and serve blended food supplements to patients with such orders.
o The person assigned in the corner should provide meal at any time requested other
than the regular meal schedule.
o Facilitating food service for new admions with out the meal service time.

N:B , Where there are wards with no kichen corners ,all the food service responsibilities will
be handeled by the centeralkichen

Chapter 5 - Requirement FNSD

Physical facility and Human resource

Physical facility

Hospital Kitchen should have minimum areas as follows:

o Up to 1200mm clearance in front of storage areas with a sliding door.

o 1200mm x 1200mm clearance in front of other rooms with swinging or folding
doors (i.e. dining room/service doors).
o Between works surfaces 900mm.
o Location of hospital kitchen should ideally be in ground floor away from normal
traffic flow.
o At the same time the location should involve the shortest possible time in
delivering food to the wards.
 o Ensure that any noise or cooking odors emanating from the departments do not
cause any inconvenience to the other departments.

Spatial Requirements
  A well planned kitchen should provide adequate:

o Storage for raw materials.

o Space for food being prepared.
o Space food awaiting service.
o Storage for equipment, utensils, crockery and cutlery and
o Be efficient and effective in terms of movement of staff, equipment, materials and
waste management system in place Food, Oil & Grease (F.O.G)
o Provide an area for checking in stock.
o Janitorial store for kitchen, with janitorial sink in place and chemical store.

Provisions for Adequate Space

Space shall be provided on the premises for staff to handle food and perform other
activities that are part of the food business.
Space should be provided for:

o Staff changing room.

o Food preparation and service.
o Separation of raw food preparation from cooked food preparation and other
ready-to-eat food preparation areas.
o Washing and sanitizing operations for utensils and equipment.
o Separation of food storage and handling areas from areas for chemical storage,
toilets, waste storage, office areas and other areas used for activities that could
contaminate food or food preparation areas.

Food service areas must:

o Be easy to clean and maintain

 o Be provided with potable water, effective sewage disposal, sufficient light and
ventilation for effective operation
o Include facilities for staff personal hygiene
o Provide facilities to permit equipment cleaning and decontamination
o Have a unidirectional work flow from receipt of produce and supplies to storage,
food preparation, cooking, plating and food delivery and on to inpatient units and
service areas.
o Be compliant with the return of used food carts and equipment to a receiving area,
before proceeding to dishwashing and storage areas.

Staffing differs as per size of hospital

No. Type of staff <300 300- >500 Participation for

beds 500 beds nutrition
beds Permanent Temporary/
cyclic
1. Dietitian 3 4 6 √

2. Nutritionist 3 4 6 √

3. Food microbiologist 1 1 2 √

4. Occupational & environmental 1 1 1 √

health officer
5. Kitchen manager (per shift)* 1 1 1 √
6. supervisor (per shift) 1 1 1 √

7. Head chef /cook (per shift) 1 2 4 √

8. Cooks (per shift) 2 4 6 √

9. Assistant cooks (per shift) 2 4 6 √

10. Store Attendant / keeper 1 1 1 √

11. butcher (per shift) 2 4 4 √

12. Cleaners/washers (per shift) 3 5 7 √

13. Food safety officer √

14. Nutrition support team

15. Steering committee √

16. Quality assurance team

*The shifts of the hospital kitchen will match the hospital’s staff shifts. (Which is currently 2 per
day)
Hospital kitchen floor plan
Safety & Security

Safety

 To prevent accidents, all internal kitchen doors shall have clear glazing to the top half.
 All electrical equipment should have emergency shut off switches to prevent overheating.
 Mobile food trolleys and catering equipment on casters must have locking brakes.
 The Catering Unit will have a food safety program in place which is a written document
indicating how the Catering Unit will control the food safety hazards including:
o Identification of the suppliers and sources of received food
o Recall of unsafe food, which includes records of production and food distribution
o Contingency arrangements for loss of power to refrigeration, freezing and
cooking equipment.
Security

The catering unit should have a standard safety and security method controlled by a
security camera and the unit also will requires controlled access to prevent unauthorized entry
and it should be isolated from general hospital traffic. Visitors should be directed to the main
reception of the facility for directions. Door signs should be installed on restricted access doors.

Finishes

All tables, benches and other surfaces on which food is prepared or handled shall be
covered in a smooth impervious material.

Ceilings

All exposed ceilings and ceiling structures in food preparation or food storage areas
should be finished to ensure they can be readily cleaned with equipment used routinely in daily
housekeeping activities. In food preparation and other areas where dust fallout would present a
potential problem, a monolithic ceiling should be provided that covers all conduits, piping, duct
work and open construction.

Floors & Walls

In areas used for food preparation or assembly, floors should be non-slip, water resistant
and greaseproof to comply with relevant standards. Floor finish must be easily cleaned with no
crevices. Floor and wall construction, finishes and trims in dietary and food preparation areas
should be free of gaps/ spaces that can harbour rodents and insects. Wall finishes are to be
smooth, impervious to moisture, easily cleaned and able to withstand repeated washing. Hollow
wall constructions are vulnerable to trolley damage and risk pest infestation. Solid, rendered,
smooth walls, epoxy coated or spray painted withstand heavytreatment and allow ease of repair.

Fixtures, Fittings & Equipment

Refrigerators, freezers, ovens and other equipment that is thermostatically controlled will require
temperature monitoring to maintain desired temperatures and alarms when temperature is not
reached or exceeded. Alarms should be automatically recorded. Movable equipment including
food service delivery trolleys will require heavy duty locking castors.Shelving systems installed
should be constructed of non-porous materials, dust resistant, easily cleaned and avoid
inaccessible corners. Equipment installed in the Unit including sinks, dishwashing/ ware washing
equipment, cooking equipment and exhaust hoods will require mechanical, hydraulics, or
electrical services in accordance with manufacturers’ recommendations.

Central kitchen & nutrition corners

Central kitchen
The central kitchen is created to cater to all the outlets of the hospital within the serviceable
region. It works in accordance with the overall roles and responsibilities of food service case
team.The central hospital kitchen can include the adult food preparation unit and pediatric food
preparation unit. Both units may have their own storesand store keepers and generally managed
under the kitchen manager.

Nutrition corners
Nutrition corners are food service establishments where food is stored, prepared, portioned or
packaged for service elsewhere. It is different from the central kitchen as it is created to
specifically cater to 1 outlet.

In this unit a food preparation/service personnel/s delegated from the central kitchen will work.
Scheduling and rotation can be managed by the kitchen manager.  These personnel will report to
the specific department head nurse and nutrition case team.

Additionallythere will be smaller kitchens/food preparation corners in all or some specific

departments of the hospital such as Intensive Care Unit (ICU), pediatrics, surgical, medical and
MDR-TB. This might be changed based on the need of the hospital.

This might be changed based on the need of the hospital. This food preparation corners prepare
special foods for patients according to the order coming from the clinical nutrition caseteam.
This can be managed under the main kitchen for supplies and be under the command of the
department head nurse. The clinical food and nutrition department will have functional
relationship with these corners and oversees the food and nutritional services.
 Kitchen Equipment

Equipment requirements for main kitchen

Quantity per category

No. Type of equipment <300 300-500 >500
beds beds beds
1. Working table (with stainless steel working surface) 20 25 30

2. Cutting Boards (Blue-Fish, Yellow-Chicken, Red-Meat, 3 from 5 from 7 from

Green-fruit&vegetable, Brown-Cooked meat, White- each each each
Bread&cheese)
3. Kitchen scales (small) 5 8 10

4. Potato peeler 2 4 6

5. Onion mincer 2 3 4

6. Meat mincer 2 2 3

7. Can opener 2 2 3

8. Egg whisker machine 1 1 2

9. Egg whiskers (hand held, with different sizes) 5 8 10

10. Laddles (different sizes) 20 30 35

11. Spoons (Table) 25 35 50

12. Strainers (for pasta/vegetables/fruits) (d/t sizes & stainless 20 25 30

steel)
13. Butcher knives (Blue- fish, Yellow-chicken, Red-Meat) 3 from 5 from 7 from
each each each
14. Bonning knives 6 8 10

15. Slicing knives 6 8 10

16. Bread knives 6 8 10

17. Peeling knives 15 25 30

18. Knife sharpners 2 2 3

19 Conventional oven with fan 1 2 3

20. Induction burners (4-6 plates) (for kitchen corners) 8 10 15

21. Rotary cooking oven (bread making) 1 1 2

22. Microwave oven (for reheating) 7 10 15

23. Burners (Heavy duty gas burners – 6 burners) 1 1 1

24. Electrical stove (6 plates) 1 2 3

25. Big electrical top range for big pot with only one pale and 1 1 2
can be open for free fire to cook fast
26. Vegetable and pasta boilers 1 2 3

27. Tilting pot (for stew) 1 2 3

28. Pots (very big/ 100-150lit) 3 4 5

29. Pots (big/ 40-100 lit) 3 4 6

30. Pots (medium /10-40 lit) 8 10 12

31. Pots (Small/ 2-10 lit) 15 20 25

32. Pans (Big/ with non stick Teflon coating) 8 10 12

33. Pans (Medium) 10 15 20

34. Pans (Small) 15 20 25

35. Pressure cooker (Different sizes) 6 8 10

36. Baking trays (stainless steel/ for bread) 10 15 20

37. Baking molds (different sizes/ bread/ cake) 35 40 50

38. Roasting tray (beef/vegetables) 15 20 25

39. Skimmers 8 10 12

40. Wooden spoon (different sizes) 25 30 40

41. Steam ovens 1 2 2

42. Juicers/blenders (for juices/soups & others) 6 10 12

43. Citrus juicer (for oranges/grape fruits/lemons etc) 6 8 10

44. Measuring cups (calibrated liquid measurements) 5 10 15

45. Conical cups (to pour liquids into bottles) 5 8 10

46. Spice grinding machine 2 2 3

47. Flour sieve 2 3 5

48. Dough mixer 1 2 3

49. Bread proofing machine 1 2 3

50. Dough roller & portioning machine 1 2 3

51. Dough scraper 2 3 5

52. Thermometers (room and refrigerator) 1 per room & refrigerator

53. Food Thermometers (Probes) 8 10 12

54. Walking freezer (chiken/fish/meat) (-10 to -18⁰c) 1 for 1 for 1 for

(size can differ according to kitchen) each each each
55. Walking fridge (2-5⁰c) (For vegetable and fruits) 1 1 1

56. Two doors vertical fridge (To keep pre-cooked or cooked 1 2 3

foods as A mis-en-place for different kitchen de-parties)
57. One door vertical fridge (Milk/ egg) 1 for 2 for 2 for
each each each
58. Small fridges (for kitchen corners) 1 per corner

59. Shelves 10 15 20

60. Warming trolley (cabinet) with wheel and thermostatcontrol 5 7 10

61. Cold food cabinet with a wheal and thermostat control 5 7 10

62. Flour containers 4 5 7

63. Spice containers (with lids/ different sizes) 15 20 25

64. Cereal and grains containers 15 20 25

65. Vegetable crate boxes 25 30 35

66. Fridge Tapers (transparent/with lids/ to store foods in fridge) 100 125 150

67. Meat crate boxes 25 30 35

Equipment requirements for kitchen corners

No. Type of equipment Quantity

(per corner)
1. Clean water source -

2. Hand washing facility -

(Sink, soap &water)
3. Shelves/ wall cabinet 1

4. Refrigerator 1
5. Plates As needed
6. Spoon, fork and “Stew As needed
spoon” (steering)/ cutlery
7. Aluminum foils 1 roll
8. Plastic foils/ films 1 roll
9. Vacuum flask (Thermos)-big 3
10. Kitchen knives 6

11. Chopping board 3

12. Juicer/ Blender(heavy duty) 2
13. Stove (2 plate) 1

14. Tea pot (water boiler)- big 1

15. Kitchen trolley 1

16. Heavy duty kitchen gloves 2 pairs (at a time)

17. Disposable glove 1 pack (at a time)

17. Mica cups for water and 1 pack

 beverage serving
18. Dust bin 2

19 Measuring cup (sets) 2 sets

20 Serving jug (2L) As needed

PART THREE – MANAGEMENT OF FOOD AND NUTRITION SERVICE

DIRECTORATE
CHAPTER 6- Clinical nutrition care management

Nutritional risk and need assessment of patients

Nutritional need assessment and anthropometric measurements should be done for every
admitted patient within the first 24 hours of admission by a nurse or physician.Standard formats
for nutritional need assessment and diet orders shall be used every time and be attached properly
to a patient’s charts. (Samples of every format is attached in the annex part). Any patient at risk
of malnutrition or has any developed nutritional problems should be referred to a
dietitian/nutritionist for thorough assessment and diet therapy with a consultation
form.Energy/protein and fluid requirements should be calculated for every patient according to
their weight.

Nutrition Care Processes

o Nutrition assessment
o Determine the severity of malnutrition
o Determine protein and energy needs
o Enteral, parenteral and blendrised tub feeding indicated appropriately
o Assess the adequacy of access for nutrition therapy
o Initiate and manage nutrition therapy
o Complete orders
o Document in patients record
o Daily patients assessment
o Recommended changes to therapy

Nutrition Screening

Nutrition screening tools help to determine patient nutritional status and are rapid, simple, and
accurate methods of determining patient nutritional status. Screening should be performed within
the first 24–48h after hospital admission and at regular intervals thereafter (e.g., weekly), in
order to rapidly and accurately identify individuals who should be referred to the nutrition
specialist (e.g., dietitian, expert clinician) for further assessment.Nutrition screening can be done
by a physician and nurse who have received special training for nutritional need and risk
screening and assessment. The hospital uses its standardized tools adopted from different
international guides for all patients on admission and discharge times accordingly. After the
screening, patients who are at risk of malnutrition or already developed malnutrition shall be
refered to a dietitian/nutritionist for further nutritional assessment; diet therapy and follow
up.Nutrition screening tools are attached at the annex section. (Nutrition screening
admission/discharge)

Nutrition screening pathway

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Nutritional Assessment

The main goals of nutritional assessment are the timely detection of prior malnutrition to prevent
or minimize further loss of body weight, in particular of cell mass, composition and function, and
the monitoring of the efficacy of nutritional support

o Anthropometry
o Laboratory tools Nutrition care plan pathway

Existing tools for nutrition screening are;

o Nutric Score (Especially for critically ill patients) (NS2000)

o Subjective Global Assessment (SGA)
o Malnutrition Universal Screening Tool (MUST) (See the forms on Annex)

The hospital uses its own standard nutrition assessment and follow up tool adopted from
different international formats. Nutritional assessment should be done by clinical nutrition
specialists (dietitians and clinical nutritionists). Patients who are referred to nutrition assessment
has to be assessed very well and start diet therapy and be followed by a clinical nutrition
specialist for their progress and treatment accordingly.
 Chapter 7–Operation of the food and nutrition service case team

The food and nutrition service directorate provides food service for admitted patients and staff as
appropriate and according to the Service Plan of the facility. The food is prepared on-site in a
centralized kitchen. This centralized kitchen does different activities receiving the necessary raw
materials from the supplier, store all the raw materials in proper setting, prepare foods according
to the menu and distribute to the consumers. Ensuring food safety starts from purchasing of raw
materials until the food reaches to consumers.

Food and Nutrition Service Directorate Workflow

Liaison/ patient
admission

Dietitian/nutritionist

Nutrition case Nurse Nutritionalrisk &

team need assessment
Physician

Food preparation
case team

Wards
Food service work flow in individual level Nutrition case
team

Ward nurse
Ward nurse, SMT
physician &
nutritionist/dietitian

Food General Service

distribut
ers Steering
committee

food
preparation
case team

General
servise

Store keeper

Store keeper &

Quality assurance
kitchen manager
team & kitchen
manager
 Chapter 8 - Food safety, sanitation and hazard analysis

Food safety “From Farm to Factory to Fork”

Food should be safe from its handling until it reaches patient table. Food safety refers to routines
in the preparation, handling and storage of food meant to prevent food borne illness and injury.
Food products may encounter any number of health hazards during their journey through the
supply chain.

Food safety is the broadest way of saying: keep food, cooked or raw, kept in a condition that
allows it to be consumed. In a hospital kitchen, this applies to how staffs are handling food (as
raw ingredient, when serving storing), where and how they are storing it and how food is dealt
with during the preparation process till delivery to the patients.

Health care food service operations should take particular caution to prevent food-borne illness
caused by
o microbial (biological),
o Chemical or physical hazards.
Certain consumers are among the high-risk populations for contracting food-borne illness,
whereas healthy individuals are at lesser risk. Therefore, adherence to HACCP standards should
result in a decreased incidence of food-borne illness and in improved quality.

Requirements in food safety measures

o Clean and properly equipped storage and working areas that meet the institution’s
IPC standards
o All food handlers in FSU must be provided with sufficient knowledge and
training to ensure that their work methods minimize the risks of a food poisoning.
o Purchasing wholesome food from sources that meet the institution IPC standards
and receive and store such foods under conditions that maintain their
wholesomeness and minimize the risk of contamination by microorganisms,
insects, rodents, and toxic substances
o Keeping and controlling staff personal hygiene
 o Preparing and serving food safely on a daily basis
o Cleaning and sanitizing equipments, utensils, and working areas
o Disposing of waste materials according to accepted sanitation principles
o Training and supervising employees to ensure implementationof institutional IPC

Sanitation
To implement an effective sanitation program, all managers and employees must understand
causes and preventive methods for protecting food from biological, chemical, and physical
hazards that can result in food-borne illness. Each operation should have established procedures
that minimize risk, monitor time and temperature and cross-contamination, and initiate HACCP
practices.
Maintaining a clean physical plant and conducting frequent self inspections are essential
components of this effort. The HACCP process will be used as a model for establishing a
sanitation management program for a food service operation at;
o Worker’s perspective: all food handlers should be regularly checked for possible
illnesses. (eg. Routine health check-ups for communicable diseases). The results of
investigations will lead to the next step decision whether to be isolated for some time or
continue with treatments.
o Cooking materials perspective: cooking materials should always be clean and safe for
food handling and preparation.
o The kitchen itself: needs to be cleaned every time and waste should properly be
segregated

Hygiene standards
Personal hygiene of food handlers
In order to avoid risk that may arise, we must take into account different prevention activities
that we as food handlers can and must carry out. One of the most important food handling rules
is to maintain proper food hygiene and handling at the workplace, which we will explain in more
detail below. The food hygiene rules applicable to handlers would cover different areas, which
means that the handler must take care of: health, personal hygiene, wearing the appropriate work
clothes and maintaining hygienic habits when handling food.
Reporting illnesses
They should take care of their health, and if they are ill they should inform their superior as soon
as possible, so that they can determine whether or not their seriousness may affect the food.
If we have nausea, vomiting, fever, diarrhea, severe skin conditions, or symptoms of a food-
borne illness, we will not be able to perform our job on a temporary basis until you are fully
recovered, and it is important that you be advised of this as soon as possible.
If you have cuts or wounds on your hands, they should be disinfected and then covered with
waterproof bandages (or strips) that we will cover with gloves, so that they cannot fall off and
fall into the food. This will prevent the micro-organisms in the wound from contaminating the
food.
RECOMMENDATIONS: WORK EXCLUSION/RESTRICTION (GENERAL)
o No food handler with gastroenteritis should work while symptomatic.
o As a general rule, any food handler with symptoms of gastrointestinal infection
(with diarrhoea and/or vomiting) should be advised to remain off work until 48
hours after clinical recovery and stools have returned to normal (where the
causative pathogen has not been identified)
o For high-risk food handlers, pathogen-specific exclusion criteria with
microbiological stool clearance always apply in relation to Verocytotoxin-
producing E. coli (VTEC), Typhoid, Paratyphoid and Shigelladysenteriae.
o Any food handler who is an asymptomatic stool carrier - other than a high-risk
food handler carrier of Verocytotoxin-producing E. coli (VTEC), Typhoid,
Paratyphoid or Shigelladysenteriae – if practising good personal hygiene, does not
generally need to be excluded.
o Any food handler infected with Hepatitis A should be excluded from food
handling duties for seven days after the onset of jaundice and/or symptoms.
o The decision to exclude any food handler should be based on individual risk
assessment.
o The overriding prerequisite for fitness to return to food handling duties is strict
adherence to personal hygiene.
 o Infected skin lesions on exposed body parts (especially hands and forearms)
should be adequately covered with a distinctively coloured waterproof dressing
until healed. If not adequately covered, exclusion/restriction may need to be
considered depending on the food handling activity.
o Those with purulent discharges (from the eye, ear, nose or mouth) should not
work near open food; they may need to be excluded/restricted to non-food
handling duties until recovered.
o staff who have Covid 19 sign / symptoms

Personal hygiene
The most frequent sources of transmission of microorganisms are through the hands, mouth,
mucous membranes, and intestine.
Therefore, a high degree of personal hygiene must be maintained, which includes at a minimum
going to work in the shower (soap and water), having clean hair, brushing your teeth, and
keeping your nails short and clean.

Dress code and Personal Hygiene Aspects

Personal behavior: Food handlers should refrain from behavior which could result in
contamination of food such as smoking, spitting, chewing or eating, sneezing or coughing over
unprotected food.
Clothes: Work clothes should be exclusively for work and food handling, and should preferably
be light colored. It should be clean and neat, and should not be taken out on the street or in places
where it may become contaminated. In the case of going out to other places, work clothes should
be exchanged for street clothes.
Hair: The hat or hairnet should cover the hair completely to prevent it from falling on the food. It
also helps us not to touch our hair and then touch the food... and both men and women should
wear the hat or hairnet.
Jewelry: It is not allowed to carry personal items while handling food, so jewelry, earrings,
watches, pendants, bracelets, rings, piercings, etc. will be removed before the start of the
working day.
Gloves: If gloves are needed for work, they should be kept clean and unbroken. Even if you wear
gloves, you should also wash your hands before putting them on, and be as careful as if you did
not wear them.
Face Mask: All staff working in the catering unit should wear face mask.
Shoe: Personal shoe should be covered/ changed whenever they are in kitchen.

Hand washing
For proper food handling hygiene, one of the most important habits for treating food is proper
hand washing. We have a large number of bacteria on our hands, which we can "pass" on to
food, so if we wash our hands well and at the right time we will avoid a large number of food-
borne diseases.
Wash your hands with hot water and bactericidal soap, rubbing well between your fingers, and
with a hand brush clean between your nails. Then we dry with single-use paper and never with
air.
Hand washing will be frequent and there are times when it is mandatory to wash your hands:
 At the beginning of each working day and every time you interrupt work.
 After handling raw food (to avoid cross-contamination).
  Before handling cooked food (to avoid cross-contamination).
 After going to the toilet.
   After handling garbage or food waste.
   After using a tissue to cough, sneeze, or blow your nose.
   After we eat.
   After charging the customer.
 After smoking
How?
 Wet hands under warm running water
 Use sufficient soap to form a good lather
 Systematically rub all parts of hands with soap and water
 Lather for 10-15 seconds minimum, vigorously and thoroughly rubbing all hand
surfaces, including the fingertips and thumbs
 Rinse hands thoroughly with running water
  Dry hands thoroughly (using paper towel or hand dryer or cabinet roller towel)

Staff Training and Supervision

 It is important to train and supervise your staff effectively to make sure they handle
food safely. Before staff start to work in your premises for the first time, they should
all receive instruction on personal hygiene, especially the importance of hand
washing, reporting illness and the safe handling of food. They should also receive
instruction on other food safety procedures, and those relevant to their jobs, every six
month e.g. how to use a probe thermometer, cleaning methods, safe cooking methods
and avoiding cross contamination.

Cleaning
It will be the manager’s responsibility to ensure that an appropriate cleaning schedule and
cleaning checklist are implemented and maintained within their areas of control.
Cleaning schedules
Cleaning schedules should include the following information:
o Task; what is to be cleaned e.g. floor, walls etc.
o Frequency; when it is to be cleaned e.g. daily, weekly
o Method; how it is to be cleaned
o Standard; to what level of cleanliness is expected
o Chemicals/equipment; what is needed for the task e.g. correct chemical,
bucket etc.
o Personal protective equipment; what operative must wear e.g. gloves,
goggles etc.
o Safety precautions; to be taken e.g. ‘wet-floor’ signage, isolation of
electricity
o Who; carries out cleaning task e.g. porter, chef etc.
 An up-to-date copy of the cleaning schedule should be displayed in each food area and
subsequently used in order to organize cleaning tasks.
  A cleaning checklist must be made readily available in order that operatives can sign or
insert their initials once tasks have been undertaken.
 It will be the responsibility of food handlers to complete checklists on completion of
delegated cleaning tasks.

Chemicals to Use
Although a variety of different cleaning products are available, their chemical composition and
properties are often essentially the same.
Detergents are chemicals used to dissolve grease and remove dirt and are used in the first stage
of the cleaning process. However, even though a surface looks clean it may still have bacteria on
it. To make sure that the surface is safe it is essential to also use a disinfectant or sanitiser which
will remove bacteria to a safe level. Disinfectant should be odourless and colourless to avoid
tainting food and must be used on any surfaces or equipment which food comes into contact
with.

Storage of Cleaning Chemicals

Supplies of cleaning chemicals should be kept in a suitable storage cupboard, preferably
lockable. Where possible the storage cupboard should be sited away from food rooms. At no
time should food or materials that might come into contact with food (i.e. pots, pans, disposal
containers etc.) be stored with cleaning chemicals.

Color coded cleaning materials and equipment

Red: Bathrooms, washrooms, showers, toilets, basins and bathroom floors
Blue: General areas including wards, departments, offices and basins in public areas
Green: Catering departments, ward kitchen areas and patient food service at ward level
Yellow: Isolation areas
Recommended Cleaning Frequencies
No. Surfaces & equipments to be cleaned Recommended frequency
1. All utensils, crockery, cutlery, pots and pans After each use or meal
Equipment such as meat slicers, milkshake mixers preparation period.
and cutting boards/blocks
Food preparation benches, sinks, customer tables
2. Equipment such as microwave ovens, coffee At least daily
machines, stove tops, Bain Marie,
Floors and walkways
Refrigerator rubber door seals
All staff/patron toilets, change rooms
Waste areas
3. Floors/walls beneath and behind all appliances Weekly
Shelving, cupboards
Fly screens
Interior cool room and refrigerators, freezers
Dry storage areas, including outside of all ingredient
containers
Ovens
Rubbish bins
4. Light fittings, fans Monthly
Exhaust canopies
Pest control
5. Arrange for grease trap to be cleaned Three monthly
Professional pest control
Table: Cleaning
Equipment / Frequency Chemical Quantity Method
surface
STRUCTUR 2 scoops per Remove spillages
E Daily or as bucket immediately, clean with fresh
Floors required Detergent solution applied by mop,
machine or disposable cloth.
1 scoop per Renew solution when dirty or
Weekly as Detergent bucket after 20 minutes.
Walls required Rinse with clean water. Rinse
Doors mop and bucket, allow to air
Windows dry.

Note: Position warning sign

for wet floor
FOOD Remove food debris or waste.
CONTACT Wash over with solution of
SURFACES sanitiser using disposable
cloth. Renew solution between
Work After use Sanitiser 1 scoop per jobs or when contaminated.
Surfaces bucket Rinse with clean water and dry
Sinks with clean paper towel.
Trolleys Switch off and disconnect
Waste from mains electricity.
Disposal Dismantle (according to
Dustbins 1 scoop per manufacturer's instructions).
After use Sanitiser bucket Wash main body of machine
with solution. Rinse and dry
Slicers with clean paper towel.
Mixers Reassemble, cover with clean
Peelers paper towel.

Note: Avoid wetting electrical

parts.
LIGHT Remove food debris. Immerse
EQUIPMEN in clean sanitiser solution.
T Leave for 10 minutes. Drain,
After each Sanitiser 2 scoops per rinse and dry with paper towel
Cutting use sink and stand in rack.
Boards
Detergent As dispensed Machine dishwash. Remove
After use food debris. Place in machine
Pots and dish wash basket. Check wash
Pans Whisks temperature above 550C and
Knives rinse above 600C. Pass
Utensils through machine. Drain.
Crockery Allow to air dry.
HAND Remove debris. Wash once
CONTACT with fresh solution, and clean
SURFACES disposable cloth. Rinse with
Door Knobs Daily Sanitizer 1 scoop per clean water. Dry with paper
Fridge Doors bucket towel.8
Switches
Drawers
Refrigerator Cleaning
For all cleaning procedures:-
 Don’t disposable gloves and plastic apron, consider facial protection if splashing is
anticipated
 Assemble cleaning items required: - Detergent wipes or general purpose detergent
diluted in warm water (dilution instructions on side of container) and sufficient colour
coded disposable cloths/paper for both washing and drying
 Refrigerators should be thoroughly cleaned weekly and defrosted regularly as determined
by ice build-up and usage of fridge.
 Check refrigerator door seals for dirt and/or mould. Check shelves, shelf runners and
refrigerator inner shell (including the underside of the top of the refrigerator) for signs of
dirt or mould as mould is a sign that correct temperatures are not being maintained.
 All refrigerators must be pulled out from under worktops monthly and the area behind the
refrigerator cleaned thoroughly. Also ensure the sides and back of the refrigerator are
clean and dust free.

Dishwashers
Dishwashers are also an effective means of disinfection for small items of equipment.
Dishwashers can be used for items such as; removable parts of slicing machines, vacuum-
packing machines, polypropylene chopping boards and other small items of equipment that may
well come into contact with raw and high-risk foods. It will be both the responsibility of the
manager and operatives to ensure that:
 dish washers are maintained in a good working condition and kept in a clean state of
repair
 operating temperatures of dishwashers are closely monitored and recorded, for example:
wash cycle (49°C to 60°C) and rinse cycle (82°C to 88°C)
 or in any event in line with the manufacturer’s operating guidelines

General procedure for using a dishwasher

Operatives must follow the appropriate procedures at all times, for example:
  remove; excess food into waste bin, if necessary pre-soak or spray items, unless the
machine is fitted with a pre-wash cycle
 place; items into the rack/tray in an orderly fashion ensuring they do not overlap
 items; pass through the wash cycle of hot detergent solution
 items; pass through the rinse cycle, with the injection of rinse aid
 dishwashing cycles; are completed and items can be retrieved from the dishwasher
 allow; cleaned items to drain and evaporate
 Where possible all cooking utensils, crockery and cutlery should be washed in
adishwasher. The dishwasher should reach thermal disinfection temperature according to
the machine specification.
 Dishwashers must be cleaned after every meal service. This includes filters and
allinternal surfaces following manufacturer’s guidelines.
 Filters and door seals must be checked regularly and faults reported to the maintenance
department immediately.
 Maintainer should be requested to carry out an annual maintenance service to checkthe
door seals and that the operating temperatures remain with the specified temperature set.
 Remove all packaging and food waste from articles to be washed
 Ensure washed items are dried prior to removal from the machine
 Adhere to the dosage instructions for detergent, rinse aid and salt
 Empty and clean regularly

Pest control

Catering areas can provide ideal conditions for survival and multiplication of pests. So it’s
mandatory to ensure:

 Cleaning tasks are properly carried out to prevent residual deposits being left.

 Dry goods store cupboards will be inspected regularly for signs of infestation
andpresence of out of date unwrapped stock.

 Food is stored and eaten in appropriate and identified areas only.

 Refuse areas are to be kept clean and tidy.

  All defects in the building fabric that could be conducive to infestation e.g. brokentiles to
be reported to ensure they are repaired and removed.

 Electrified flying insect killers are cleaned and maintained and that the light tubes
arereplaced on a regular basis.

Hazard Analysis and Critical Control Point (HACCP)

HACCP is an evaluation system that identifies, monitors, and controls, and it is designed to
ensure food safety by reducing the likelihood of food-borne illness.
In food service management, HACCP focuses on the flow of food through the operation;
beginningwith the decision of what foods to include on the menu and continuing with recipe
development,food procurement, delivery and storage, preparation, holding or displaying,
service,cooling, storage, and reheating.
The goal of HACCP is to identify and eliminate hazards or unacceptable contamination, whether
biological, chemical, or physical. Success of the procedure relies on the identification of critical
control points.
There are seven steps in HACCP

Step 1: Identify and assess hazards at each step in the food production process and develop
procedures to minimize the risk at each step

Step 2: Determine critical control points

Step 3: Establish critical limits for preventive measures

Step 4: Establish procedures to monitor CCPs

Step 5: Establish the corrective action to be taken when monitoring shows that a critical limit had
been exceeded

Step 6: Establish procedure to verify that the HACCP system is working

Step 7: Verify that the HACCP system works

 CHAPTER 9 - Safety measures that should be taken with the general work flow

Product selection and Purchasing (Procurement)

The purchasing process is an essential part of every food service operation. All competent cooks
should be skilled in buying the appropriate ingredients, in accurate amounts, at the right time,
and at the best price. Buy only as much as it is anticipated will be needed until the next
delivery

Purchasing procedure

Purchasing is the process of getting the right product into a facility at the right time and place,
plus the amount of goods at the right price and right source. It is a complex activity because it
involves a lot decision making in obtaining the best quality with the least money, time, and
energy. There are two major food categories: perishables and non-perishables.

Perishable
Perishable items include fruits, vegetable, fresh fish and shellfish, fresh meat, poultry, and dairy
products. As a rule perishable are brought frequently to ensure freshness. Frozen foods such as
vegetables, fish and meat products, have a longer life span and can be ordered less frequently and
stored in freezer.

Non- perishables
Non- perishable items include dry goods, flour, cereals, and miscellaneous. These can be ordered
on weekly or monthly basis.

Receiving
The receiving area should be located near the loading dock, storeroom, refrigerators, freezers,
and ingredient control area to facilitate the movement of products into proper storage. This is a
security and food safety measure.
Suggested equipment for the receiving area in a conventional kitchen includes:

o 2-wheeled hand truck and/or 4-wheeled platform hand truck

 o Utility carts
o Table/desk for paperwork
o Scales
o Thermometers
o Fly fan

During receiving

 Keep the receiving area clean & well lit (i.e. floor swept and mopped daily) to
prevent pests.
 Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid
odors, and organized to prevent cross-contamination.
 Cook chill product at the Culinary Support Center low temp cooler should be held at
or below -2º C. Other locations should keep the product between 0º C and 5º C
 Establish a rejection policy to ensure accurate, timely, consistent, and effective
refusal and return of rejected goods. Organize freezer and cooler space, loading
docks, and store rooms before deliveries.
 Receive only one delivery at a time from approved suppliers. If the product is not
from an approved source, reject the product. Confirm vendor name, day and time of
delivery, as well as driver’s identification before accepting delivery. If driver’s name
is different from what is indicated on the delivery schedule, contact the vendor
immediately.
 Compare delivery invoice against products ordered and products delivered.
 Check the integrity of food packaging.
 Reject foods that are shipped in dirty crates.
 Do not touch ready-to-eat foods with bare hands.
 Gather transfer sheets to be delivered to units
 Vegetables and fruits should be washed before storage
 Transfer foods to their appropriate locations as quickly as possible
 Reject the following:
o Frozen foods with signs of previous thawing
 o Cans that have signs of deterioration, such as swollen sides or ends,
flawed seals or seams, dents, or rust
o Punctured packages
o Foods with outdated expiration dates
o Foods that are out of safe temperature zone

Handling Rejected Food

Food Acceptable condition unacceptable Conditions

Beef Bright, cherry red (Aged beef may above 5º C Brown or green Slimy, slick, dry,
be darker, vacuum-packed beef will sour smell Signs of refreezing Dirty wrappers,
appear purplish) 5º C or below Firm torn packaging, vacuum packaging with broken
flesh that springs back when touched seals
No odor Intact and clean packaging

Poultry No discoloration purple or green color (darkened neck or wing

Firm flesh, springs back when tips) Abnormal, unpleasant odor Sticky under
touched wings and around joints Above 5º C
Packed in self-draining ice
5º C or below

Canned Goods Properly labeled Leaks or flawed seals, dents at seals or seams
No leaks or rust Bulging anywhere on can, Rusted cans
Good seals, Good expiration date Missing labels, past expiration dates

Dry Cartons are dry and undamaged Punctured, torn, or slashed packages Damp or
Goods Normal color and odor moldy packages Contains insects, insect eggs or
rodent droppings

Frozen Intact packaging All items except Reject an item showing signs of being thawed
Goods. for ice cream must be 0º F or below. and refrozen: -blocks of ice or liquid at the
**Ice cream may be delivered at bottom of case
-14-(-12º C -large ice crystals on product or packaging

Fish Bright red gills, shiny skin, bright
clear full eyes Firm flesh, springs
back when touched Packed in self-
draining ice 5º C or below
Egg No odor, Clean and unbroken 7º C
or below
Diagram
-discolored product
Dull gray gills, dull dry skin and cloudy red-
rimmed sunken eyes Strong fishy or ammonia
smell Any indication of thawing and refreezing
Above 5º C
Sulfur smell, Dirty or cracked Above 7º C
Storage

Storage Areas will be required for:

 Perishable food such as fruit and vegetables, in a temperature and humidity controlled
environment
 Dry goods such as spices, dry ingredients and cooking condiments, stored in a
moisture controlled environment
 Utensils, crockery, cutlery, glassware and table linen, stored as close to the point of
use as possible
 Equipment items such as stored tables, chairs for special dining functions as required
 Cleaning agents and chemicals used in dish/pot washing equipment.

Food storage components should be grouped for convenient access from receiving areas to the
food preparation areas. All food shall be stored clear of the floor. The lowest shelf shall be not
less than 300 mm above the floor or shall be closed in and sealed tight for ease of cleaning.

Storage space for at least a four day supply of food shall be provided. Consideration should be
given to storage of food for emergencies or disasters.

The proper storage of food is a critical part of maintaining high catering standards and of
reducing the risk of food poisoning. Some foods must be stored in the fridge and eaten within a
short space of time. Other foods, such as flour, pulses, canned foods and many others, last much
longer and can be stored at room temperature. The store keeper must make sure they always food
store: - in the right place, at the right temperature, for the right time.

 Place foods into appropriate storage areas immediately upon receipt.

 FIFO (First in, First Out) Stock Rotation. Individuals receiving goods will arrange
them in dry storage, coolers, and freezers with new items behind old items to ensure
that the older items are used first. (First In, First Out inventory rotation).
 Don’t overload shelves. Store the heaviest items on the lowest shelves.
  Keep food items at least 2 inches away from the walls and on shelves at least 6 inches
above the floor and 6 inches below the ceiling.
 Make sure all products are dated with a receiving date.
 Don’t keep or use food beyond expiration or “use by” dates.
 Keep food in clean, well-labeled, airtight containers. Use the original container if it is
clean, dry, and intact. Food is NEVER put in chemical containers or vice versa.
 Sweep and mop the floor daily. Maintain clean and uncluttered storage areas.
 Store foods away from floor drains and out of direct sunlight.
 Place chemicals and supplies in appropriate storage areas, away from food.

Standards for Dry storage

 Keep storerooms cool, dry, and well ventilated. The temperature should be between
10-21º C.
 Fresh fruit and vegetables requiring chilled storage should be kept between 5°C and
8°C. Potatoes and root vegetables retained in delivery sacks must be kept away from
other foods. They should be placed on shelving to allow for the floor to be cleaned.

Oil

 Better to use unsaturated faty acids (vegitable oils, Omega 3)

 Should be stored at room temperature
 Should be kept away from sun light exposure
 Avoid using plastic
 Keep the cap or lid on the oil bottle when you are not using it. (To avoid rancidation)
 Consider transferring some oil into a smaller container to make it easier to pour.

Fruits and vegitables

 Fruits and vegitables should be stored in a cool, dry and well-ventilated area and
stored in a room temperature

Store the following fruits and vegetables at room temperature

 Fruits; Apples, Bananas,Papayas, Mangos, Melons

 Vegitables; Garlic, Ginger, Onions, Tomatoes, Potatoes, Sweet potatoes, Peppers
Standards for Cold and freezer storage

 Standards for Cooler Storage Refrigerator temperatures should be between 0º C and

5º C
 Monitor freezer temperatures regularly. Freezer temperatures should be between -23º
C and 18º C
 Keep freezer doors closed as much as possible.
 Keep your refrigerator between 4˚C and 0˚C, and your freezer at -18˚C or below.
 Meat, poultery and fish: store it in a refrigerator with negative 5oc upto 0 oc
 Refrigerate fruits, vegetables, milk, eggs, and meats within 2 hours. (Refrigerate
within 1 hour if the temperature outside is above 32ºC.
 Store all raw foods (i.e. meats, poultry) below cooked or ready-to-eat foods to prevent
cross contamination. If food products are stored together in a refrigerator, they should
be placed on shelves in the following order:
o Prepared or ready-to-eat foods (Top shelf)
o Fish and seafood items
o Whole cuts of raw beef or pork
o d. Ground meat and ground fish e. Whole and ground poultry (Bottom
shelf
 Don’t keep or use food beyond expiration or “use by” dates. If fresh product is
approaching its expiration or “use by” date and is then frozen it needs to have both
the original expiration or “use by” date sticker and a sticker with the date frozen.
 Frozen product needs to be used within 90 days of the date frozen.
 In freeze storage keep floor clean and free from ice build-up.
 Keep floor clean and free from ice build-up.
 The temperature of the coolers and freezers are to be recorded twice a day, at opening
and closing, on the temperature logs outside the units. Use hanging thermometers in
 the warmest part of the unit or readout panel on the outside of the unit. Check the
temperature readout panel on the outside of the unit for accuracy.
 If the coolers are above 4º C, or if the freezer is above -18º C, notify the supervisor
and document the corrective action taken on the temperature log.
 Defrost cooler units on a regular basis. Move food to another cooler while defrosting

Store the following fruits and vegetables in refrigerator:

 Fruits; Cut fruits

 Vegitables; Green beans, cauliflower, broccoli, cabbage, carrot, cut vegetables, green
onions, leafy vegetables, lettuce, peas, spinach, sweet corn

Diagram;
Food preparation

As well as being stored correctly, food must be prepared in such a way as to prevent the risk of
contamination or the cross-contamination of food or ingredients.

In particular:

 Wash hands prior to preparing foods.

 Use clean and sanitized equipment and utensils while preparing food.
 Separate raw foods from ready-to-eat foods by keeping them in separate containers until
ready to use and by using separate dispensing utensils.
 Prepare foods as close to serving times as the menu will allow.
 Prepare food in small batches.
 Limit the time for preparation of any batches of food so that ingredients are not at room
temperature for more than 30 minutes before cooking, serving, or being returned to the
refrigerator.
 If potentially hazardous foods are not cooked or served immediately after preparation,
quickly chill
 use different chopping boards/knives/utensils/equipment/work surfaces wherever possible
for raw and cooked and ready to eat foods

 Clean with hot, soapy water or in dishwasher (if dishwasher-safe) after each use.

To use colored chopping boards as per food handling procedures:

Red Raw meat

Blue Raw fish
Green Salad and fruit
Yellow Cooked meat
 Brown Vegetables
White Bakery and Diary
Purple “free-from” foods such as gluten-free
bread or flour mixes.

Thawing procedure

Plan ahead. NEVER thaw foods at room temperature. The following methods are acceptable for
thawing frozen items:

 Thaw food in the cooler at a temperature of 5º C or lower for about 1-3 days depending
on size of product. Place items in a pan on the lowest refrigerator shelves so they do not
drip onto other items while thawing.
 Thaw foods needed for immediate service under potable running water at 21° C or lower.
Prepare the product within 4 hours of thawing.
 Thaw food as part of the cooking process as long as the product reaches the minimum
internal temperature. Always verify the final internal cooking temperature

Washing Fruits and Vegetables

 Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and
sanitized brush designated for this purpose. Remove any damaged or bruised areas.
 Wash all raw fruits and vegetables thoroughly before combining with other ingredients,
including: Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.
Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.

Equipment and supplies

 Disposable aprons to be offered to all group participants.

 Sharp items to be stored securely at the end of group session.
 Food probe is to be kept in locked drawer.
 Food probe cleaning wipes are available within the Kitchen

Cooking Temperature Controlled Foods

Prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal
temperature. All foods will be cooked using appropriate practices and procedures to ensure
safety. This includes properly cooking foods to required internal temperatures and taking and
recording temperatures to determine if the minimum internal cooking temperature has been met

Safe Minimum Cooking Temperatures are

o All poultry, including ground: 74°C

o Ground beef, pork, lamb, and veal: 71°C

o Beef, pork, lamb, and veal chops, roasts and steaks: 63°C (let rest 3 minutes before
serving)

o Fish: 63°C

Foodservice employees will record the date, product name, start and end times of production, the
two temperature measurements taken, any corrective actions taken, and the amount of food
prepared on the Production Log. The direct supervisor will verify that foodservice employees are
taking the required temperatures and following the proper preparation procedure by visually
monitoring foodservice employees during the shift and reviewing, initialing, and dating the
Production Log daily.The Food Safety Checklist is to be kept on file for a minimum of 6 months.

Distribution and service

Transporting Food to wards and (Food corners)
To prevent foodborne illness by ensuring that food temperatures are maintained during
transportation and contamination is prevented.

Food Code:

 Keep frozen foods frozen during transportation.

 Maintain the temperature of refrigerated, potentially hazardous foods at 5 ºC or
below and cooked foods that are transported hot at 57 ºC or above.
o Clean up spills immediately and hose down inside of truck if necessary
o Keep food carts secured before and during transport
 o Keep door of transport vehicle closed & secure unless loading and unloading
o Food temperatures are to be taken and recorded before food leaves the facility for
transport. Hot foods should be above 57º C and cold food should be below 5º C.
o All food is to be covered and stored safely during transport to avoid cross-contamination.
o Take temperature of food when it arrives at the internal satellite location and record.
o Prepare the food carrier before use:
 Ensure that all surfaces of the food carrier are clean.
 Wash, rinse, and sanitize the interior surfaces.
 Ensure that the food carrier is designed to maintain cold food temperatures
at 5ºC and hot food temperatures at 57 ºC or above.
 Place a calibrated stem thermometer in the warmest part of the carrier if
used for transporting cold food, or the coolest part of the carrier if used for
o Wash hands before putting on gloves, each time the gloves are changed, when changing
tasks, and before serving food with utensils.
o Hold potentially hazardous food at the proper temperature.
o Temperatures are to be measured every 1 ½ hours during each meal period (for all hot
and cold food items) and the temperatures are to be recorded on the temperature log

Standard Procedures of Holding Prepared Foods in Kitchen

Always prepare and cook only as much food as is needed.

Serving hot foods (Hot holding)

 Batch cooking is recommended as it is ideal for maintaining food temperature and

quality.
 Use food warmers, food heating lamps or hot-holding equipment that can keep hot food
at 57º Celsius or higher.
 Make sure to follow manufacturer’s instructions in using the food warmer or hot-holding
equipment.
 For food warmers using steam, indicate that the steam table wells needto be filled with
hot water and at what level.
 Keep foods covered to retain heat and to keep contaminants from falling into food.
  Using a calibrated thermometer for measuring internal food temperatures once an hour.
 Record temperatures in the Holding Temperature Log and take required action
accordingly.
 If temperatures are below 57ºCelsiusthen reheat the food to 74ºCelsius.
 Discard hot potentially hazardous food after four hours if they have not been properly
held at or above 57º Celsius.
 Never mix freshly preparedfood with food being held for service.

Serving Cold or chilled food (chill Holding)

 Use cold-holding equipment or refrigerated counter that can keep cold foods
below 5º Celsius and chill held at 8º Celsius
 Using a calibrated thermometer for measuring internal food temperatures once an
hour.
 Record temperaturesin the Holding Temperature Log and take required action
accordingly.
 If temperatures are above 5º Celsius, then refrigerate the food again or adjust the
temperature.
 Protect cold food from contaminants with covers or food shields.
 Discard cold potentially hazardous foods after four hours if they have not been
properly held below 5º Celsius.
 If there are no temperature controls, cold food held for longer than six hours must
be discarded.
 Place cold food in pans or on plates first; never place them directly on ice.
 The only exceptions are whole fruits and vegetablesthat will be washed after
holding.
 Ice used on a display should be self-draining.
 Make sure to wash and sanitize drip pans after each use.

Table: standard Food holding Temperature Range guidefor poultry, fish, baked goods and other
Items

Products Celsius
 Chicken - Fried or Baked 71° - 79°C
FISH — Baked/Fried 71° - 79°C
BREADS/ROLL 49° - 60°C
EGGS - Fried 66° - 71°C
Pasta 71° - 82°C
Potatoes 82°C
Soup 60° - 93°C
Vegetables 71° - 79°C

Left over

 Any other items that have left the dining center or were used in another area outside of
dining centers will be thrown away upon return
 Leftovers must be heated to 74°C for 15 seconds before serving. Record reheated
temperature. Discard food that does not reach this temperature within two hours.

Inventory control

Incoming inventory
Invoices

 Receiver should check the invoice against the purchase order or purchase request slips
 Do not sign the invoice until you are sure that all discrepancies have been taken care of
and recorded on the invoice
 Once the invoices have been signed, put the delivered products in the proper locations.

Outgoing Inventory
Requisition

 When a supply leaves the storeroom or cooler, a record must be kept to track where it has
gone.
 The requisition form should include the name and quantity of the items needed by the
kitchen.

Inventory Record Keeping

 Physical inventory should be taken at least monthly.

  Perpetual inventory

 Computerized inventory control

CHAPTER 10 - Environmental issues and waste management

Food waste is any food and inedible parts of food removed from the food supply chain to be
recovered or disposed. Food waste and other rubbish shall be removed from the rooms where
food is present as quickly as possible to avoid building up of waste; and be put into sealable
containers.
The very important role of having a proper waste management in the kitchen is to dispose the
junk of food waste that gets to a landfill produces large amounts of methane gas, contributing to
climate change.These are most common effects of environmental issues:

Food waste is waste, which is either solid or liquid generated from patient plate or Food service/
kitchen areas. Food waste and how it disposes is an important part of keeping the kitchen clean
and hygienic.

Food Waste management

Solid waste management:

It is a systematic administration of activities that provide for the collection, source separation,
storage, transportation, transfer, processing, treatment and disposal of solid waste. Solid waste
can be classified into two categories by its characteristics as organic and inorganic Solid waste.

Organic solid waste is a waste that is generally biodegradable and decomposes in the process of
which emits offensive and irritating smell when left unattended.

Inorganic solid waste is a solid matter that does not decompose at any rate this category of waste
matter may be combustible depending on the type of the nature of the material they constitute.

Waste handling, separation, storage and processing at the source

The best place to separate waste materials forreuse and recycling is at the source of generation
and food service unit staffs should be aware of separation wastes and especially hazardous
ones.Waste processing is used to reduce the volume, recover usable materials, and alter the
physical form of the solid wastes.

Storage of Waste and Inedible Material

 Provide enough storage facility for storing of waste and inedible material prior to
removable from the premises.
 Ensure there is no pest and rodent access to waste of inedible material.
 Ensure that stored and inedible material does not contaminate;

o potable water
o equipment used for food preparation or
o building/premises

Disposal of Food Waste (in Food Areas) 

 Remove food waste and other waste materials from the areas where the food is being
handled cooked or manufactured in a routine manner.
 Provide refuse or dustbin of adequate size and with a cover in the premises for collection
of waste.
 A bin should have a mechanism for opening it without having to touch it by hand.
 Have the dustbin emptied and washed daily with disinfectant and dried before next use.
 Separate liquid and solid waste at the time of placing them in the bins.
 Locate the garbage cans in such a manner that it does not lead to contamination of the

o food process
o food storage area
o environment inside and outside the premises
  Keep all waste in covered containers, get it removed at regular intervals as per the
institution IPC protocol.
 Internal garbage bins should be all collected together daily at an assigned collection point
where they can be emptied into a hospital garbage collection system.
 Place the bins in a sufficient distance to prevent contamination.
 Dispose food waste in such a way that it does not attract dogs, cats, birds, rodents,flies
and others.

 Garbage cans must have covers.

 Follow the institution’s IPC protocol for those plastics and other non environment
friendly materials
 There should be an arrangement of separation of the biodegradable and non-
biodegradable waste before placing in separate bins
 Mark waste trolleys and bins with defining symbols or have different colors for
biodegradable and non-biodegradable waste/refuse bins

Waste Disposal for Meat Processing Units

 Have an efficient and effluent waste disposal system in the meat processing unit
 The effluent lines including sewer system must be constructed in such a way that they

o are able to carry large peak loads

o must not contaminate potable water lines
o have a biological oxygen demand of less than 1500

Most common on-site waste processing operations used are:

o Food waste grinding and release to sewer system

o Component separation
o Compaction: decrease the volume up to 70%
o Incineration, yard waste composting etc
 Safety, security and emergency preparedness
It is important to plan ahead and be prepared for any emergency situation that could affect our
food service unit. It should consider the type of hazard(s) for which the establishment is most
vulnerable and take precautions to minimize the impact of such occurrences.

A critical part of safety is the security measures that help protect food, supplies, equipment,
employees, and others. This occurs on two levels; internally and externally. Internalsecurity in
food service has to do with instituting policies, procedures, and controls that ensure against
jeopardizing employees, customers, food, equipment, and inventory whereas externalsecurityhas
to do with guarding against threats from outside the department. These include theft by visiting
relatives, non department personnel, and even delivery and catering personnel.

Emergency action plan

 Water supply related issues

 Interruption of electrical service
 Sewerage back ups
 Working hazard
 In case of fire
 In case of flood
PART FOUR – MENU
CHAPTER 11- Introduction

Menu is the statement of food and beverage items available or provided by food establishments
primarily based on consumer demand and designed to achieve organizational objectives. The
main advantage of a well-planned menu is that it leads to consumer satisfaction and meeting the
nutritional requirements. It also helps to motivate the employees for a responsible and successful
service.
Hospital Menu Standard

It is essential that a hospital menu is capable of meeting the nutrient criteria set out in, as
appropriate for the patient population it is catering for:

 energy on a daily basis;

 protein on a daily basis;
 salt on a daily basis;
 fluid on a daily basis;
 RNI for micronutrients (vitamins and minerals) on a weekly basis

Recommended kilocalorie intake for adults with different nutrition status

Sedentary Moderate Active

Overweight 20-25kcal/kg 25-30kcal/kg 30-35kcal/kg
Underweight 30-35kcal/kg 35-40kcal/kg 40-45kcal/kg
Source: WHO/FAO (2002)
Table (Requirement)

A food menu for hospitals

 Requires good planning and ensuring food safety. The list of ingredients and preparation
methods of each meal must be clearly identified by food service and nursing staff.

 Meal planning must be carried out consistently to allow for adjustments during the order
taking process, particularly for nutritionally vulnerable patients.

 The goal of hospital menu planning is to offer food that is suitable for the nutrition needs and
medical circumstances of the patients. The following section emphasises aspects of the menu
design process that need to be considered and that can affect intake and subsequently
nutritional situations.

 When preparing food menus in hospitals food safety article will help find out:

 The most common special diets to consider

 The most important nutritional values to show on food menus

 How to keep control over the time spent preparing and collecting food menus

 Menu planning will be undertaken as a collaborative process and will include

dietitians, foodservice managers and other key stakeholders to ensure nutrition,
financial, psychosocial, choice and quality goals are met.

 A diet plan is generally provided by dieticians: they decide alongside the catering
company or the internal kitchen, the weights and the number of calories required by
the clients as well as the types of recipes and other important factors concerning the
diet program.

 Doctors usually prescribe dietary requirements in case of particular pathologies

whereas dieticians are responsible for the composition of diet plans.
  In light of the above, it is possible to better understand that both the order taking
procedure and the summary of orders for the kitchen are established within the
individual departments.

 Creating a specific menu for hospitals may require complex planning: In addition to the
classic menus, the health facilities deal with the diversification of menus that involve the
analysis of the many types of diets needed in relation to the pathologies of patients and
identifying all patients’ dietary requirements before ordering meal type.

 Some operations and particular therapies will require removal, addition or separation of
specific ingredients; alternative preparations may also be taken into account.

 Quickly comparing different meal options is essential to ensure that the patient's meal plan
contains an adequate amount of macro and micro nutrients.

 Adequately informing and providing a diverse meal plan for patients is essential at all stages
of hospitalization regardless of dietary restrictions or preferences they may have.

 These food choices help all patients, kichen staff, hospital and care givers.

More specifically hospital menu should provide

• Minimum of 300kcal per main meal and 500kacl for an energy dense meal and at least
18g of protein with each meal.
• Minimum of two courses at the midday and evening meals
• A vegetarian or vegan choices on each eating occasions
• Variety of snacks providing a minimum of 150kcal-200kcal, at least twice a day, fruit
should always be a choice
• Standard recipes should be used
• An “out of hours” meal must be available for all patients who missed their meals. The out
of hour meals should provide at least 300kcal and 18 g of protein
Food categories

Food category Daily recommended Frequency Remark

amount
Cereals Three servings a day With every main Preferrable to be
meals whole grains
Fruit and Five servings a day With every main
vegetables meals and snacks
Fats & oils ≤ With every main Choose sourses rich
meals in PUFA & MUFA
Legumes and With main meals/
pulses snacks
Fish, eggs, meat Fish – minimum of With main meals
and poultry twice a week

Milk & dairy Two cups Two to three servings Should be

per day unsweetened and
no/reduced fat
(skimmed)
Salt ≤ 5mg of salt/day With meals ≤ 2.5mg of salt if
patient has salt
restriction
Fluid 1.6-2.0L per day Should be available at Take into
all times consideration if the
patient is on fluid
restriction
*1 serving of fruit is 100-120g of any fruit e.g medium peaces (apple, orange, banana) OR 100ml
of any fruit juice
*1 serving of vegetable

Nutritional standards for children’s menus

General considerations in pediatric meal preparation

Nutrition Standards are designed to provide a guideline for menus for children over 12 months.
Children under 12 months will have their nutritional needs met by a combination of food and
breastmilk or formula. Under 12 months, infant food needs are dependent on the stage of
weaning and extent of breast or bottle feeding and will need to be individually assessed or guided
by the carer. Solid foods are usually introduced at around six months and not before four months
of age. While transitioning to family meals, infants require suitable texture modified foods
including puree, mashed, cut up and finger foods.

 Adolescents in paediatric facilities or units will sometimes require larger servings or adult
menu

Good eating habits can be encouraged by the hospital menu, and by the availability of healthy
snacks, including good quality fresh fruit and drinks, including water. The five food groups and
the balance to aim for throughout the day.

Starchy Carbohydrate Foods

  This food group should form the base of a children’s menu.
 Provide a choice of a variety of different cereals (at least 4) at breakfast, one of which
should be a popular children’s cereal.
 Provide a choice of at least two carbohydrate options at each main meal.
 Bread and cereals can be offered as snacks, including scones, buns, muffins, crackers,
cereal bars.
 Wholegrain or wholemeal variety bread and cereals must be offered as a choice, not the
only choice and not at the expense of more energy-dense foods for children <5 years old.
Be cautious with products containing bran in this age group due to the potential to affect
nutrient absorption, eg calcium and iron.

Meat, fish, eggs, beans and other non-dairy sources of protein

 Offer the choice of a variety of meat or meat alternative options at each main meal.
 Include familiar and palatable choices.
NB. It is recommended that children with a parent or sibling with atopic disease should not have
peanuts or food containing peanuts until at least 3 years of age. It may be better to avoid serving
foods containing nuts completely however, due to the risk of allergy and cross contamination.

Foods containing fats, foods and drinks containing sugar

 Honey must not be added to foods prepared for infants <12 months old.
 Use reduced sugar or sugar-free fluids as an alternative to water.
 Age-specific nutrient standard for salt should be used.

Fruits and vegetables

  A child is encouraged to eat five portions of fruit and vegetables a day. They should eat a
variety of fruit and vegetables as this will make sure they get the full range of vitamins
and minerals. A child-sized portion is roughly half of an adult portion or the amount that
would fit in the palm of their hand. Children should be encouraged to gradually
increase the portion size to that recommended for adults.

Fruits

 A portion is 1 piece of fruit, such as 1 apple, banana or orange when fruits are medium
sized and half an orange, half an avocado,1 slice of papaya, 1 slice of water melon (5cm
slice), 1 large slice of pineapple or 2 slices of mango (5cm slices) when fruits are large
sized.

Vegetables

 A portion is 2 broccoli spears or 4 heaped tablespoons of cooked kale, spinach or green
beans, or 3 heaped tablespoons of cooked vegetables, such as carrots, peas or sweetcorn,
or 8 cauliflower florets and 1 medium tomato served with main meals.

Salt and sugar

There’s no need to add salt to a child’s food. The maximum amount of salt a child should have
depends on their age.As a guide:

 1-3 years - 2g salt a day

 4-6 years – 3g salt a day
 7-10 years – 5g salt a day
 11 years and up – 6g salt a day

Sugar usage recommendation

Maximum recommended intake of sugar is

 4-6 years old – no more than 19g per day
 7-10 years old – no more than 24g per day
 from 11 years – no more than 30g per day
 
Milk recommendations

Recommended amount of milk in order to fulfill calcium requirements is:

 6-12 months – 200ml of milk /day

 1-3 years – 400ml of milk/ day
 3-7 years – 550mlof milk/ day
 7-14 years – 800 -1000ml of milk/ day
 14-18 years – 1000ml of milk/ day

N.B. Assuming that their calcium requirements will only be fulfilled by milk and they are not
taking any other sources (sesame paste, yoghurt, green leafy vegetables). Hence, we recommend
that they are provided with 200 – 500 ml of milk per day according to their age.

Fluids
 A minimum of seven to eight beveragesmust be offered throughout theday.
 Children should be provided with access to a range of drinks throughoutthe day including
milk and water.
 Water must be available at all times throughout the 24 hours.
 Ensure fluid is available in the appropriate drinking cups for each stage ofdevelopment.
 Offer a choice of warm and cold drinks at each meal and snack, includingno-added sugar
varieties.
 Fluid requirement is 150ml/kg/day for 0-6 months and 120ml/kg/day for 7-12 months.
Nutrient specification for hospital menus for children

Nutrient (/day) Nutritionally at risk Nutritionally well provided

hospital patients hospital patients
Energy (kcal) 1200-2800kcal 1200-2800kcal Daily
(Requirements based
on kcal/per kg for age
 may be considered)
Protein (g) 14.5-55.5 14.5-55.5 Daily
(Requirements based
on kcal/per kg for age
may be considered)
Total fat(%food energy) Not specified <35 Averaged over a week
Saturated fat Not specified <11 Averaged over a week
Carbohydrate % food Not specified ≥50 Averaged over a week
energy
Free sugars(%food energy) Not specified ≤10% Averaged over a week
Fiber (g) 12-18g 30g Daily
Sodium(mg) <2400 <2400 Daily
Salt equivalents(g) - 1-3yrs ≤ 2g salt/d Daily
4-6yrs ≤ 3g salt/d
7-10yrs ≤ 5g salt/d
11+yrs ≤6 g salt/d
Suggested aim for provision of nutrients from a main hospital meal

Age 4-6yrs 7-10 yrs 11-14 yrs 15-18yrs

Boys (girls) Boys (girls) Boys (girls Boys (girls)
Energy (kcal) 515(465) 590(520) 665(555) 825(635)
Fat (g) Max 20(18) 23(20) 26(21) 32(25
Saturated fat(g) Max 6 7(6) 8(7) 10(8)
Non-milk extrinsic Max 4 5(4) 5 7(5)
sugars (g)
Protein (g) Min 5.9 8.5 12.6(12.4) 16.6(13.6)
Iron (g) Min 2.1 3.0 4.0(5.2) 4.0(5.2)
Zinc (mg) Min 2.3 2.5 3.2 3.3(2.5)
Calcium (mg) Min 158 193 350(280) 350(280)
Vitamin c (mg) Min 10 10 12 14
Sodium (mg) Max 360 600 720 720

Nutritional standards

Standard diet covering the needs of the majority of the “nutritionally well” patients

 The standard feed was prepared and the same ingredients in varied proportions were used
for different energy densities. Carbohydrates are kept 58%, proteins 13% and fats 29% in
the feeds 500ml feeds were prepared

Therapeutic and medical diet

A dietitian shall determine the adequacy of any therapeutic diets for individual patients that are
not available on the main menu.

There are four broad categories of therapeutic diets

1. Those that restrict or eliminate particularfood items (e.g. lctose free, gluten free,allergy
or fluid)
 Choices shall be available for children requiring therapeutic diets eg. cystic fibrosis,
gluten−free.
 All paediatric menus shall be free of whole nuts and nut pastes where possible.
 Choices shall be available for children with food allergies and intolerances.
  Honey shall not be given to infants under the age of 12 months due to the risk of botulism
 Patients following a vegetarian or vegan diet may do so for personal, cultural or religious
reasons.
 Adequate variety of suitable nutritious foods is required to meet individual patient or
resident needs. Protein quality of meals needs to be balanced to include all amino acids
over the day which requires careful planning and inclusion of legumes, nuts, seeds, soy
products and wholegrains across the three meals.

2. Those thatreduce orincrease the level of particular nutrients

(e.g. energy restricted for obesity, lowfat or high fibre)

 High protein feeds may be used for better immune response, recovery from a major
surgery, burns, trauma, healing wounds, hemodylysis patients, fever, and infection
 Low protein feeds are recommended for the CKD (Chronic Kidney Disease) patients and
for chronic renal failure and encephalopathy. The protein content in the feed was kept
≤ 10 %the total calories and the rest of the calories add been taken from carbohydrates
and fats.

3. Those that quantify the level of particular nutrients ( protein energy enriched diets e.g. 50g
protein diet)

 Older adults have higher protein requirements (≥1.2g/kg/d) to help minimise age-related
sarcopenia, a common condition contributed to by anabolic resistance, sedentary lifestyle
and common illnesses. There is evidence to suggest that optimum protein synthesis is
approximately 30g per meal, and therefore to meet daily requirements, consumption
should be spread equally across three main meals.
 Elderly persons are at risk of inadequate dietary intake, including but not limited to,
chewing/swallowing difficulties, dementia, changes to metabolism and other common
illnesses. With most nutrient requirements being similar or higher in ageing and total
energy (kilojoules) targets being lowered compared to younger adults – all residents
should be assessed on admission and reviewed as necessary by the Dietitian.
4. Those that specify the appropriate texture or presentation of food (Diets with modified texture
(blender zed, pureed diet)eg. Easy to chewor cold food).

 Individuals with mental illness and acquired brain injuries tend to experience increased
appetite and/or decreased satiety as a side-effect of some medications. However,
swallowing difficulties are prevalent in individuals with acquired brain injuries therefore,
a texture modified menu (including easy to chew, minced & moist and puree), with
fortified options, will be required by some individuals.
 Aged Choice and variety of texture modified diets through food fortification and finger
foods are all highly desirable.These can facilitate increased oral intake, independence and
self-feeding.
 Choices for suitable weaning foods with appropriate textures shall be available for infants
weaning onto a solid food diet.

Food preparation guidelines

The following provides further advice on the ingredients to be used in the selection and
preparation of menu items for patients.

 Use cooking methods such as steaming, grilling, simmering, brazing, stewing, paper bag
cooking and baking more often than frying

 Meat and poultry will have gristle, cartilage and visible fat removed

 deboned Fish

 Offer choice of reduced fat and low fat dairy products

 Reduce the added fat used in recipes

 Use mono- and poly-unsaturated oils in cooking

 Use mono and polyunsaturated margarine and salad dressings

 Offer choice of wholegrain breakfast cereals and breads

  100% sugarfree Fruit juice,

 Avoid prolonged cooking of vegetables and fruit

 Use reduced sodium products where possible e.g. soy sauce,

Hospital meal schedule

Meal time schedule (Breakfast, Lunch Dinner and Snack)

 Like macronutrient composition and quality, meal frequency and timing are important
aspects of nutrition.

The food service department has daily menu for a week which will be circulated weekly

 The unit should work 24 hours.

 The meal distribution should not disturb the medical service like round time. Also the
feeding time should not be interrupted by non emergency procedures or evaluation.

Below is the time frame for ordered menu

Breakfast:

o Time 1 O’clock up to 2 O’clock day local time

o Considering medication giving time at 6 am

Morning Snack

o 4 O’clock up to 4:30 O’clock

o In harmony with the round time

Lunch:
 o 6 O’clock up to 7 O’clock

After noon Snack

o 9 O’clock up to 10 O’clock

Dinner:

o Time 12 O’clock up to 1 O’clock

 Breakfast should come from the main kitchen and gets distributed by the main kitchen
staff distributers at the specified schedule above.
 Plate and leftovers collection by the satellite kitchen staffs at 2:00 DLT.
 The plates get washed at central kitchen. Leftover foods will be discarded with the dry
waste in to waste disposal bin.
 Snack from main kitchen comes to satellite kitchen and gets distributed by the satellite
kitchen staffs using their own plates at 4.00 DLT.
 The satellite kitchen workers collect the plates at 5.00 DLT.
 Lunch comes from the main kitchen and gets distributed by the main kitchen staffs from
6-7.
 Plates and leftovers get collected at 8.00 DLT.
 Snacks come from main kitchen at 9:30 and get distributed by satellite kitchen like
breakfast snack.

At 10:30 DLT plates and leftovers get collected.

At 12NLT dinner comes from main kitchen and gets distributed.

At 2NLT plates and leftovers get collected.

Remark- the satellite kitchen/nutrition corner needs direct water source and backup water source.
St. Peter Specialized Hospital Menus List

የቅዱስጴጥሮስሆስፒታልየምግብዝርዝርሞድ/ፓተርን

የአዋቂዎችየምግብዝርዝርማውጫ (Menu Bank)

ተ.ቁ ቁርስ ምሳ እራት

1 ፍርፍርበስጋ ስጋወጥ (ቀይ/ አልጫ) ድፍንምስርወጥ
2 ቅንጬበአትክልት ሽሮወጥበስጋ( ቦዘና) ድንችወጥበስጋ
3 ዱለትበእንጀራ/በዳቦ ሩዝበዶሮስጋ ፓስትበስጋ
4 እንቁላልሳንዱች አትርክክአልጫ መኮሮኒበስጋ
5 የፆምጨጨብሳባትክልት ዱባወጥ (ቀይ/ አልጫ) የበግአልጫወጥ
6 አትክልትሳንዱች ሽሮወጥበተቀቀለእንቁላል(አልጫ/ቀይ ምስርክክወጥ
)
7 ሩዝበእንቁላል ሽሮ(ቀይ/አልጫ)
ምንቸት
8 እንቁላልፍርፍርበዳቦ/እንጀራ ሩዝ(ፓስታባትክልት)
ፓስታበቲማቲም
9 የፆምፉል ዶሮጥብስወጥበእንቁላል
ዓሳወጥበቲማቲም
10 ኦትስያለወተት ድፍንምስር
የበግጥብስ (መረቅ)
11 ዳቦበማርማላት/በለውዝ ሩዝበቲማቲም
ሩዝበቦለቄ
12 ኦትስበወተት ድንችበስጋ
ሩዝበስጋ
13 እንቁላልፍርፍርበስጋ ፓስታበስጋስጎ
ድንችወጥአልጫ
14 እንቁላልበቲማቲምስጎ የበግጥብስመረቅያለው
ሽሮ (ቀይ/ አልጫ)
15 የፆምፍርፍርባትክልት ዓሳወጥበቲማቲም
ሩዝበቲማቲም
16 ጨጨብሳበእንቁላል
ይህየምግብዝርዝርማውጫሆስፒታሉእንደአስፈላጊነቱየምግብማዘዣውንመቀየርሲያስፈልግሊጠቀምበትየ

ሚችልማውጫሲሆንለእያንዳንዱየምግብሰአትከታችበተሰራውአግባብመሆንአለበት
2. የመቆያ /መክሰስሞድ/ፓተርን

ፍራፍሬ ጥራጥሬ/እህል ፈሳሽ

1. ሙዝ 1. ባቄላበቆልት/ ንፍሮ 1.የተፈላወተት

2. ብርቱካን 2. የገብስቆሎበሽንብራ 2. አጥሚትበወተት/ያለወተት
3. ፓፓያ 3. የቦሎቄበቆልትንፍሮ 3.ሻይ/የጦስኝ፣የለውዝ፣ቅጠል
4. ሃባብ 4. የተቀቀለበቆሎ/የለውዝቆሎ/የገብስቆሎ 4.ሾርባ( ከላይተመርጦ )
5. መንደሪን 5. የአጃ /የገብስ /የስንዴ/የቀይጤፍቂጣ 5.ሻይበወተት
6. ማንጎ 6. ዳቦበማርማላት/ ኩኪስ/ማፍን 6.ቡናበወተት
7. አቮካዶ 7. ዳቦበለውዝ 7.ኦትስበወተት/ያለወተት
8.የፍራፍሬጭማቂ 8. ዳቦበአቮካዶ 8.
9. የፍራፍሬድብልቅ 9. የተቀቀለእንቁላልበዳቦ 9.
 Nutrient analysis for all foods included in the food bank (Table)

የቁርስምግብአማራጮች

Dietary analysis
Energy CHO Protein Fat
አማራጭ ግብዓት መጠን
( kcal) ( g) (g) (g)
ፍርፍርበስጋ  ቀይሽንኩርት 25 ግ
 ዘይት
በእንጀራ/ዳቦ 7.5 ግ
 ስጋ
 እንጀራ 50 ግ
 ቀይሽንኩርት
2 ቁርጥ
 ዘይት 605 78.2 30.0 19.3
ጥቅልጎመንበካሮት
 ካሮት
 ጥቅልጎመን 10 ግ
 ዳቦ/እንጀራ
7.5 ግ

20 ግ

50 ግ/1 ቁርጥ
ቅንጬበአትክልት  ቅንጬ 150 ግ
 ዘይት 439.1 166.1 32.1 24.3
7.5 ግ
 ቀይሽንኩርት
 ካሮት 25 ግ

50 ግ
ጨጨብሳበእንቁላ  ቂጣ 60 ግ
 ዘይት 434.2 33.8 13.2 27.4
ል 20 ግ
 እንቁላል
 1 ፍሬ
ዱለት
200
(የተፈጨስጋጥብስ  የተፈጨስጋ
100
 ሽንኩርት
) 15
 ዘይት
በእንጀራ/ዳቦ  እንጀራ 150 622 70.0 46.67 23.5
እንቁላል  እንቁላል 2 514.92 56.2 19.9 21.4
 ሽንኩርት 30
ሳንዱች
 ዘይት
10
 ቲማቲም
 ዳቦ 50
100
የጾምፍርፍር  ሽንኩርት 60 519.3 84.3 9.9 17.3
 ዘይት 15
(አልጫ/ቀይ)
 ቲማቲም
100
በእንጀራ/ዳቦ  እንጀራ
 ለመፈርፈሪያ 100
 እንጀራ/ዳቦ 100
 ፈሶሊያ 50 ግ
 የተከተፈካሮት
1 ፍሬ
 ዘይት
 ሽንኩርት 1 የሾ.ማ
የፃምጨጨብሳባት  ጨው 596 98 15 16
1 ራሰ
ክልት  ፍርኖዱቄት
0.25 የሻ.ማ

100 ግ
 ዳቦ 100 ግ
 የትከተፈቆስጣ
50 ግ
 ካሮት
 ሽንኩርት 1 ፍሬ
አትክልትሳንዱች  ዘይት
1 ራስ
 የተከተፈቃሪያ 507 70 12 21
 ጨው 1 የሾ.ማ

1 የሻ.ማ

0.25 የሻ.ማ
 የተቀቀለሩዝ 150 ግ
 እንቁላል
45 ግ
  ዘይት 1 የሾ.ማ
ሩዝበሽንኩርትናበ  ሽንኩርት 481 62 13 20
1/2 ራስ
 ዳቦ
እንቁላል  ጨው 1 ቁራጭ

0.25 የሻ.ማ
እንቁላልፍርፍርዳቦ  እንቁላል 80 ግ 400 40 17 15
 ሽንኩርት
/እንጀራ 15 ግ
 ዘይት
 ዳቦ 5ግ

100 ግ
ፉልበእንቁላል  እንቁላል 40 ግ 545 40 30 28
 ባቄላየተቀቀለ
ዳቦ 44 ግ
 ሽንኩርት
 ዘይት 15 ግ
 ቲማቲም
12 ግ
 ዳቦ
35 ግ

100 ግ
የጾምፉልበዳቦ  ባቄላየተቀቀለ 88 ግ 460 42 22 22
 ሽንኩርት
15 ግ
 ዘይት
 ቲማቲም 12 ግ
 ዳቦ
35 ግ

100 ግ
ኦትስያለወተት  ኦትስ 100 ግ 353 59 11 7
 ጨው
0.25 ግ
 ውሃ
200 ሚ.ሊ
ዳቦበማርማላት/  ዳቦ 125 ግ 408 50 16 16
 ለውዝቅቤ
በለውዝቅቤ 2 የሾ.ማ
ኦትስበወተት  ኦትስ 100 ግ 484 69.5 18 14
 ወተት
200 ሚ.ሊ
 ጨው
0.25 ግ
 እንቁላል 80 ግ
እንቁላልፍርፍርበስ  ዘይት
ጋ  ስጋ 7.5 ግ 507.6 49.9 32.2 19.7
 ቀይሽንኩርት
50 ግ
 እንጀራ
 ዳቦ 25 ግ

2 ቁርጥ

1 (100 ግ)
እንቁላልበቲማቲ  እንቁላል 80 ግ
 ዘይት
ምስልስ 15 ግ
 ቀይሽንኩርት
512.3 52.0 18.5 25.5
 ቲማቲም 25 ግ
 እንጀራ
80 ግ
 ዳቦ
2 ቁርጥ

1 (100 ግ)
 ቀይሽንኩርት 25 ግ
የፆምፍርፍር  ቲማቲም
80 ግ
 ዘይት
 እንጀራ 7.5 ግ
አትክልት  ካሮት 577.6 86.2 17.9 18.06
2 ቁርጥ
 ጥቅልጎመን
 ዘይት 35 ግ
 ዳቦ
150 ግ
 እንጀራ
7.5 ግ

1 (100 ግ)

1 ቁርጥ
ኦትስበወተት  ኦትስ 100 572 89.2 21.1 11.1
 ወተት 150
 ሙዝ
100
ዱለት  የተፈጨስጋ 100 509.9 60.7 14.4 17.6
 ሽንኩርት 50  
(የተፈጨስጋጥብስ
 ዘይት
15  
)  እንጀራ
150  
ዳቦ/እንጀራ
 
 
የጾምጨጨብሳ  የስንዴዱቄት 80 564.7 72.9 10.1 31.7
 ዘይት 15
 
 ቲማቲም
አትክልት 50
 ሽንኩርት
 ዘይት 50
 አቮካዶ 10
50
የምሳእናየእራትምግብአማራጮች

Dietary analysis
Energy CHO Protein Fat
አማራጭ ግብዓት መጠን
( kcal) ( g) (g) (g)
ስጋወጥ  ቀይሽንኩርት 50 ግ
 ዘይት
15 ግ
 ስጋ
652.9 59.7 42.2 28.3
 ቀይሽንኩርት 100 ግ
ጎመን  ዘይት
10 ግ
 ጎመን
 ዳቦ/ እንጀራ 7.5 ግ

70 ግ

100g/ 2 ቁርጥ
ሽሮወጥበስጋ  ቀይሽንኩርት 25 ግ
 ዘይት
7.5 ግ
 ሽሮ(የሽምብራዱ
ቄት) 20 ግ
603.6 81.3 26.4 19.7
 ስጋ (ለ
ጎመንበድንች
 ቀይሽንኩርት 1 ኩባያወጥ)
 ዘይት
 ጎመን 25 ግ
 ድንች 10 ግ

7.5 ግ
ዳቦ/ እንጀራ
70 ግ

60 ግ
 100g/ 2 ቁርጥ
ሩዝበቲማቲምስጎ  ቀይሽንኩርት 25 ግ
 ዘይት
15 ግ
 ቲማቲም
 ሩዝ (የተቀቀለ) 150 ግ
615.6 83.8 12.7 25.0
100 ግ
የተጠበሰቀይስር  ቀይሽንኩርት
 ዘይት
 ቀይስር 15 ግ
 ዳቦ
7.5 ግ

80 ግ

100 ግ
ድፍንምስርወጥ  ቀይሽንኩርት 25 ግ
 ዘይት
15 ግ
 ድፍንምስር
(የተቀቀለ) 100 ግ
ጥቅልጎመንበካሮት  ቀይሽንኩርት 606.9 62.2 13.3 34.3
 ዘይት
 ጥቅልጎመን 10 ግ
 ካሮት 7.5 ግ
 ዳቦ/እንጀራ
70 ግ

20 ግ

200 ግ/2 ቁርጥ

ፓስታበስጋስጎ  ቀይሽንኩርት 50 ግ
 ዘይት
10 ግ
 ቲማቲም
 ስጋ(የተፈጨ) 100 ግ
ፎሶሊያበካሮት  ፓስታ
50 ግ
 ቀይሽንኩርት 913.8 134.1 41.0 23.0
 ዘይት 100 ግ
 ፎሶሊያ
(1/5 እሽግ)
 ካሮት
 ዳቦ/እንጀራ 10 ግ

7.5 ግ

50 ግ
 20 ግ

100 ግ/2 ቁርጥ

ድንችበስጋወጥ  ቀይሽንኩርት 75 ግ
 ዘይት
15 ግ
 ስጋ
 ድንች 50 ግ
 ቀይሽንኩርት 774.9 100.4 32.8 26.6
50 ግ
 ዘይት
 ቆስጣ 10 ግ
ቆስጣበካሮት
 ካሮት
7.5 ግ
 ዳቦ/እንጀራ
70 ግ

20 ግ

200g/2 ቁርጥ
50
50
አተርክክ
 አተርክክ በመጠኑ
(አልጫ /ቀይ)  ሽንኩርት 10
 በርበሬ/እርድ
200
 ዘይት
 እንጀራ 100
ጎመንበስጋ  ጎመን 30
 ስጋ 30
 ሽንኩርት
 ቃሪያ በመጠኑ
እንጀራ/ዳቦ  ዘይት 10 714.6 121.1 42.2 36.7
100/80
40
 ማካሮኒ/ሩዝ
50
 ስጋ
 ቲማቲም 50
 ሽንኩርት 15
 ዘይት 80
መኮሮኒ/  ካሮት
50
 ሽንኩርት
ሩዝበስጋሶስ 10
 ዘይት
ካሮት  ዳቦ 100 868.1 146.6 30.83 29.5
ሩዝ  ሩዝ 50 808.45 129.7 26.8 27.4
 ዶሮስጋ 50
በዶሮስጋናበቦሎቄ
 ቦሎቄ
30
የተጠበስካሮት  ሽንኩርት
 ዘይት 50
ዳቦ
 ካሮት 15
 ሽንኩርት 100
 ዘይት
30
 ዳቦ
10
100
የበግ /የበሬቅቅል  ስጋ 150 780.6
 ባሮሽንኩርት 80
አጥንትየወጣለት
 ዘይት
20
በካሮት፣ድንች፣  ካሮት
 ድንች 50
ባሮሽንኩርት
 እንጀራ 50
200 86.4 21.3 24.0
የዱባወጥ  ዱባ 100 785.2 110.3 11.9 42.5
 ሽንኩርት 60
(ቀይ /አልጫ)
 ዘይት
20
ጎመን  ሽንኩርት
 ጎመን 50
 ዘይት 200
 እንጀራ/ዳቦ 15
200/150
ምስርክክወጥ  ምስርክክ 60 892.4 145.9 26.5 27.9
 ሽንኩርት 100
(አልጫ / ቀይ)
 ዘይት
15
 ጥቅልጎመን
 ሽንኩርት 200
ጥቅልጎመንበካሮት
 ዘይት 50
 ካሮት 10
 እንጀራ/ዳቦ
80
200/150
ዶሮ  እንቁላል 40 ግ 600 70 30 30
 የዶሮስጋ
ጥብስ 80 ግ
 ሽንኩርት
ወጥ  ዘይት 40 ግ
 ድንች
በእንቁላል 12 ግ
 ካሮት
 እንጀራ 60 ግ

35 ግ

2 ቁርጥ
ሩዝበስጋፎሰሊያእ  የዶሮስጋ 80 ግ 600 65 30 22
 ሩዝ
ናቦሎቄ 40 ግ
 ሽንኩርት
ዳቦ  ዘይት 40 ግ
 ፎሰሊያ
5ግ
 ካሮት
 ዳቦ 30 ግ

35 ግ

50 ግ
ድፍንምስር  ምስር 40 ግ 500 65 7.6 16
 ሩዝ
(አልጫ/ 90 ግ
 ሽንኩርት
ቀይ) ቆስጣ  ዘይት 40 ግ
 ቆስጣ/ጥቅልጎመን
/ጥቅልጎመንበካሮት 12 ግ
 ካሮት
እንጀራ /ዳቦ  እንጀራ 30 ግ

35 ግ

2 ቁርጥ
አሳወጥ  አሳ 80 ግ 540 70 33 20
 ሩዝ
(ቲማቲምሶስበአሳ 90 ግ
 ሽንኩርት
) ፎሰሊያበካሮት  ዘይት 40 ግ
 ቲማቲም
12 ግ
 ካሮት
እንጀራ /ዳቦ 60 ግ

35 ግ

2 ቁርጥ/

ዳቦ 60 ግ
መረቅያለውጥብስ
 ስጋበሬ/ በግ ) 550 68 19 28
( የበግ/ የበሬ) 80 ግ
 ሽንኩርት
 ዘይት
ፎሰሊያበካሮት 15 ግ
 ካሮት
 ፎሰሊያ
እንጀራ /ዳቦ 5ግ
 እንጀራ / ዳቦ
35 ግ

30 ግ

2 ቁርጥ/ 60 ግ

ምሰርክክወጥ  ምስር 50 ግ 540 70 18 17

 ሩዝ
( አልጫ/ ቀይ )  ሽንኩርት 90 ግ
 ዘይት
ጥቅልጎመንበካሮት  ጥቅልጎመን 30 ግ
 ካሮት
እንጀራ /ዳቦ  እንጀራ/ዳቦ 12 ግ

60 ግ

35 ግ

2 ቁርጥ/ 60 ግ
ሩዝበቲማቲምሶስ  የተቀቀለሩዝ 200 ግ 456 74 9
 ቲማቲም/መካከለ
50 ግ
ኛ
ቆስጣ/  ሽንኩርት 50 ግ
የተጠበሰቀይስር  ጨው
0.25 ግ
 ዘይት
ዳቦ  ዳቦ 1 የሾ.ማ

1 ቁራጭ 13
ሽሮ (ቀይ/አልጫ)  ሽሮዱቄት 100 ግ 770 60 12 50
 ሽንኩርት
50 ግ
 ጨው
በቆስጣ/ ጎመን/  ዘይት 0.25 ግ
ቀይስር  ውሃ 2 የሾ.ማ
 በቆስጣ
እንጀራ/ዳቦ 250 ሚ.ሊ
 እንጀራ
50 ግ

2 ቁርጥ
የዱባወጥ  ዱባ 100 ግ 391 31 7 13
 ሽንኩርት
(ቀይ/አልጫ) 50 ግ
 ዘይት
 ጨው 2 የሾ.ማ
እንጀራ /ዳቦ  በርበሬ
0.25 ግ
 ውሃ
 እንጀራ 2 ሻ.ማ

2 ሚ.ሊ

2 ቁርጥ
ምንቸት  የተፈጨስጋ 100 ግ 620 55 25 30
 በርበሬ
/የተፈጨስጋወጥ/ 2 ሻ.ማ
 ሽንኩርት
(አልጫ/ቀይ)  ዘይት 50 ግ
 ጨው
ጎመን /ቆስጣ 1 የሾ.ማ
 እንጀራ
እንጀራ/ዳቦ 0.25 ግ

2 ቁርጥ
ምስርክክወጥ  ምስርክክ 50 ግ 496 72 17 17
 በርበሬ
(አልጫ/ቀይ) 2 ሻ.ማ
 ዘይት
 ሽንኩርት 1 የሾ.ማ
ጥቅልጎመንበካሮት  ጥቅልጎመን
50 ግ
 በካሮት
እንጀራ/ዳቦ  ጨው 50 ግ
 እንጀራ
50 ግ

0.25 ግ

2 ቁርጥ
ሩዝበቦሎቄ  የተቀቀለሩዝ 200 ግ 616 99 16 17
 የተቀቀለቦሎቄ
ጎመን /ቆስጣ 50 ግ
 ጎመን
እንጀራ /ዳቦ  ሽንኩርት 50 ግ
  ዘይት 50 ግ
 ጨው
1 የሾ.ማ
 ዳቦ
0.25 ግ

1 ቁራጭ
ድንችወጥበስጋ  ድንችወጥ 1 ኩባያ
 ስጋ
 ፎሶሊያ 25 ግ
ፎሶሊያበካሮት  ካሮት 646.5 88.6 28.6 22.7
80 ግ
 ዘይት
 እንጀራ 35 ግ
 ዳቦ 7.5 ግ

2 ቁርጥ

1 (100 ግ)
ፓስታበስጋስጎ/  እንቁላል 80 ግ
 ዘይት
በእንቁላልየተጋገረ 7.5 ግ
 ቀይሽንኩርት
ፓስታ  ቲማቲም 25 ግ
 ስጋ(የተፈጨ)
80 ግ
 ፓስታ (የተቀቀለ)
ፎሶሊያናቆስጣበካ
 ፎሶሊያ 25 ግ 814.4 110.8 38.5 30.2
ሮት  ቆስጣ
 ካሮት 1 ኩባያ
 ዘይት 80 ግ
 እንጀራ/ዳቦ
60 ግ

35 ግ

7.5 ግ

1 ቁርጥ

1 (100 ግ)
አተርክክወጥ  አተርክክወጥ 1 ኩባያ
 ካሮት
 ጥቅልጎመን 35 ግ
ጥቅልጎመንበካሮት 679.1 98.5 30.7 18.3
 ዘይት 150 ግ
 ዳቦ
 እንጀራ 15 ግ
 1 (100 ግ)

2 ቁርጥ
ድንችወጥበስጋ  ድንችወጥ 1 ኩባያ
 ስጋ
 ፎሶሊያ 25 ግ
ፎሶሊያበካሮት  ካሮት 646.5 88.6 28.6 22.7
80 ግ
 ዘይት
 እንጀራ 35 ግ
 ዳቦ 7.5 ግ

2 ቁርጥ

1 (100 ግ)
ፓስታበስጋስጎ/  እንቁላል 80 ግ
 ዘይት
በእንቁላልየተጋገረ 7.5 ግ
 ቀይሽንኩርት
ፓስታ  ቲማቲም 25 ግ
 ስጋ(የተፈጨ)
80 ግ
 ፓስታ (የተቀቀለ)
ፎሶሊያናቆስጣበካ
 ፎሶሊያ 25 ግ 814.4 110.8 38.5 30.2
ሮት  ቆስጣ
 ካሮት 1 ኩባያ
 ዘይት 80 ግ
 እንጀራ/ዳቦ
60 ግ

35 ግ

7.5 ግ

1 ቁርጥ

1 (100 ግ)
አተርክክወጥ  አተርክክወጥ 1 ኩባያ
 ካሮት
 ጥቅልጎመን 35 ግ
ጥቅልጎመንበካሮት 679.1 98.5 30.7 18.3
 ዘይት 150 ግ
 ዳቦ
 እንጀራ 15 ግ

1 (100 ግ)

2 ቁርጥ
 ዘይት 7.5 ግ
  ቀይሽንኩርት 25 ግ
ሩዝ/  ቲማቲም
80 ግ
 ስጋ(የተፈጨ)
መኮሮኒበስጋስጎ  ሩዝ (የተቀቀለ) 50 ግ
የካሮትጥብስ  ካሮት 829.1 131.35 34.1 24.5
½ ኩባያ
 ዘይት
 ዳቦ 50 ግ

7.5 ግ

1 (100 ግ)
 ስጋ 100 ግ
የበግ/ የበሬቅቅል  ዘይት
7.5 ግ
 ባሮሽንኩርት
(አጥንትየወጣለት)  ካሮት 25 ግ
 ድንች 590.7 70.2 38.0 16.8
35 ግ
 እንጀራ
 ዳቦ 135 ግ

2 ቁርጥ

1 (100 ግ)
ድንችወጥ  ድንችወጥ 1 ኩባያ
 ቀይሽንኩርት
25 ገ
 ዘይት
 ካሮት 7.5 ግ
ቀይስርበካሮት  ቀይስር 618.3 97.7 15.9 20.9
 እንጀራ 35 ግ
 ዳቦ 120 ግ

2 ቁርጥ

1 (100 ግ)
መረቅያለውጥብስ  ስጋ 120 849.1 899.6 22.2 39.9
 ሽንኩርት 100
(የበግ /የበሬ)
 ዘይት
15
ፈሶሊያበካሮት  ቃሪያ
 ካሮት በመጠኑ
 ፎሶሊያ 80
 ሽንኩርት
100
 ዘይት
 እንጀራ/ዳቦ 50
 10
200/150
ሩዝበቲማቲምሶስ  ሩዝ、 50 762.4 113.6 12.7 15.8
 ቲማቲም 50
ቆስጣ/የተጠበሰቀ
 ሽንኩርት
50
ይስር  ዘይት
 ቆስጣ/ቀይስር 20
 ሽንኩርት 200/100
 ዘይት 50
 ዳቦ
10
100
አሳወጥ  አሳ 200 860.2 112.6 51.2 44.7
 ሽንኩርት 100  
(ቲማቲምሶስበአሳ
 ቲማቲም
50  
)  ዘይት
 ካሮት 20  
 
   ፎሶሊያ 80  
 ሽንኩርት 100  
 
 ዘይት
50  
ፈሶሊያበካሮት  እንጀራ/ዳቦ
10  
እንጀራ/ዳቦ
200/150  
 
 
 
ሽሮወጥ  ሽሮ 50 791.44 130.3 22.04 36.9
 የተቀቀለእንቁላል 51  
(አልጫ /ቀይ)
 ሽንኩርት
50  
በተቀቀለእንቁላል  ዘይት
 ቆስጣ 15  
 
/ቀይስር/ጎመን 200/  
ጎመን/  ድንች 50  
ቆስጣበድንች/  ሽንኩርት
50  
 ዘይት
ቀይስር  ሽንኩርት 10  
   እንጀራ/ዳቦ 30  
  200  
 
ፓስታ/ሩዝ  ፓስታ/ሩዝ 70/80 674.4 127.9 18.3 22.3
 ካሮት 40
ባትክልት
 ሽንኩርት
50
ዳቦ  ዘይት
 ቲማቲም 20
 ፎሶሊያ 30
 ዳቦ 50
100
ሽሮ  ሽሮ 50 895.2 121.2 15.7 36.4
 ሽንኩርት 50
(ቀይ/አልጫ)
 ዘይት
15
 ቆስጣ
/ቀይስር/ጎመን 200/100/200
በቆስጣ/ ጎመን/
 ድንች 50
ቀይስር  ሽንኩርት 30
 ዘይት
15
 እንጀራ/ዳቦ
200/150

 የሳምንቱየምግብአማራጮች (Weekly menu options /Adult standard diet)

መለያ ሰኞ ማክሰኞ ዕሮብ ሐሙስ አርብ ቅዳሜ እሁድ

ቁርስ
A ፍርፍርበስጋ ዱለት የጾምጨጨብሳ ፍርፍርበስጋ የፆምፍርፍርበአት ዱለት ቅንጬበአትክልት

(አልጫ/ቀይ) (የተፈጨስጋጥብስ) በአትክልት (አልጫ/ቀይ) ክልት (የተፈጨስጋጥብስ)

ጥቅልጎመንበካሮት እንጀራ/ዳቦ ጥቅልጎመንበካሮት እንጀራ/ዳቦ

እንጀራ/ዳቦ እንጀራ/ዳቦ
B የጾምጨጨብሳ ጨጨብሳበእንቁላል እንቁላልፍርፍርበ ቅንጬበአትክልት እንቁላልፍርፍርበ ጨጨብሳበእንቁላል የፆምፍርፍርበአትክል

አትክልት ስጋበእንጀራ/በዳቦ ስጋበእንጀራ/በዳቦ ት

ምሳ

A ስጋወጥ የበግጥብስ ስጋወጥ ድንችወጥበስጋ የበግጥብስ ድንችወጥበስጋ ምንቸትወጥበተቀቀ

(ቀይ/አልጫ) (መረቅያለው) (ቀይ/አልጫ) (መረቅያለው) ለእንቁላል

ጎመን /ቆስጣ ጎመን /ቆስጣ ጎመን /ቆስጣ ጎመን /ቆስጣ ጎመን /ቆስጣ ጎመን /ቆስጣ ጎመን /ቆስጣ

እንጀራ/ዳቦ እንጀራ/ዳቦ እንጀራ/ዳቦ እንጀራ/ዳቦ እንጀራ/ዳቦ እንጀራ/ዳቦ እንጀራ/ዳቦ

B ሽሮ(ቀይ/አልጫ) ድፍንምስርወጥ ምንቸትወጥበተቀ ፓስታበቲማቲምሶ ድፍንምስርወጥ ፓስታበቲማቲምሶስ ሽሮ(ቀይ/አልጫ)

ጎመን /ቆስጣ (ቀይ/አልጫ) ቀለእንቁላል ስ (ቀይ/አልጫ) ቆስጣእናበካሮት ጎመን /ቆስጣ

እንጀራ/ዳቦ በቆስጣ/ጎመን ጎመን /ቆስጣ ቆስጣእናካሮት በቆስጣ/ጎመን በዳቦ እንጀራ/ዳቦ

እንጀራ/ዳቦ እንጀራ/ዳቦ በዳቦ እንጀራ/ዳቦ

እራት
A ድፍንምስርወጥ ሽሮ (ቀይ/ አልጫ) ድፍንምስርወጥ ምስርክክወጥ ሽሮ (ቀይ/ ምስርክክወጥ አሳወጥ

(አልጫ/ቀይ) ጎመን /ቆስጣ (አልጫ/ቀይ) (አልጫ/ቀይ) አልጫ) (አልጫ/ቀይ) (አሳበቲማቲምሶስ)

ቆስጣ/ጥቅልጎመንበካሮ እንጀራ/ዳቦ ቆስጣ/ ጥቅልጎመንበካሮት ጎመን /ቆስጣ ጥቅልጎመንበካሮት ፈሶሊያበካሮት

ት ጥቅልጎመንበካሮት እንጀራ/ዳቦ እንጀራ/ዳቦ እንጀራ/ዳቦ እንጀራ/ዳቦ

እንጀራ/ዳቦ እንጀራ/ዳቦ
B መኮሮኒበስጋሶስካሮትእ ሩዝበዶሮስጋ የበግአልጫበካሮት መኮሮኒበስጋሶስካሮትእ አሳወጥ የበግአልጫበካሮት፣ድ ሩዝበዶሮስጋ

ናፈሶሊያ ቆስጣ/ጥቅልጎመን ፣ድንች፣ባሮሽንኩ ናፈሶሊያ (አሳበቲማቲምሶ ንች፣ባሮሽንኩርት ቆስጣ/ጥቅልጎመን

በዳቦ በካሮት ርት በዳቦ ስ) በካሮት

በዳቦ ፈሶሊያበካሮት እንጀራ/ዳቦ በዳቦ

እንጀራ/ዳቦ እንጀራ/ዳቦ

 ማሳሰቢያ፡በእያንዳንዱየምግብሰአትአንድሌትርውሃ (በቀን 3 ጊዜ ) መቅረብአለበት

 በሳምንቱየምግብዝርዝሮቸሀውስጥየተካተቱምግቦችይዘትምዘና / Dietary analysis

Dietary analysis
Energy CHO Protein Fat
ምግብ አማራጭ ግብዓት መጠን
( kcal) ( g) (g) (g)
ሰኞ
ቁርስ ፍርፍርበስጋ  ቀይሽንኩርት 25 ግ
 ዘይት
(አልጫ/ቀይ) 7.5 ግ
 ስጋ
 እንጀራ 50 ግ
ጥቅልጎመንበካሮት  ቀይሽንኩርት
2 ቁርጥ
 ዘይት 605 78.2 30.0 19.3
እንጀራ/ዳቦ  ካሮት
 ጥቅልጎመን 10 ግ
 ዳቦ/እንጀራ
7.5 ግ

20 ግ

50 ግ/1

ቁርጥ
የጾምጨጨብሳ  የስንዴዱቄት 80 564.7 72.9 10.1 31.7
 ዘይት 15
አትክልት
 ቲማቲም
50
 ሽንኩርት
 ዘይት 50
 አቮካዶ 10
50
ምሳ ስጋወጥ (ቀይ/አልጫ)  ቀይሽንኩርት 50 ግ
 ዘይት
ጎመን /ቆስጣ 15 ግ
 ስጋ
652.9 59.7 42.2 28.3
እንጀራ/ዳቦ  ቀይሽንኩርት 100 ግ
 ዘይት
10 ግ
 ጎመን
 ዳቦ/ እንጀራ 7.5 ግ

70 ግ
100g/

2 ቁርጥ
 ሽሮ  ሽሮ 50 895.2 121.2 15.7 36.4
 ሽንኩርት 50
(ቀይ/አልጫ)
 ዘይት
15
ጎመን /ቆስጣ  ቆስጣ
/ቀይስር/ጎመን 200/100/
እንጀራ/ዳቦ
 ድንች 200
 ሽንኩርት 50
 ዘይት
30
 እንጀራ/ዳቦ
15
200/150
እራት ድፍንምስርወጥ  ምስር 40 ግ 500 65 7.6 16
 ሩዝ
(አልጫ/ቀይ) 90 ግ
 ሽንኩርት
ቆስጣ/ጥቅልጎመንበካሮ  ዘይት 40 ግ
 ቆስጣ/ጥቅልጎመን
ት 12 ግ
 ካሮት
እንጀራ/ዳቦ  እንጀራ 30 ግ

35 ግ

2 ቁርጥ
መኮሮኒበስጋሶስካሮትእ  ዘይት 7.5 ግ
 ቀይሽንኩርት
ናፈሶሊያ 25 ግ
 ቲማቲም
በዳቦ  ስጋ(የተፈጨ) 80 ግ
 ሩዝ (የተቀቀለ)
50 ግ
 ካሮት 829.1 131.3 34.1 24.5
 ዘይት ½ ኩባያ 5
 ዳቦ
50 ግ

7.5 ግ
1

(100 ግ)
ማክሰኞ
ቁርስ ዱለት  የተፈጨስጋ 200 622 70.0 46.67 23.5
 ሽንኩርት 100
(የተፈጨስጋጥብስ)
 ዘይት
15
 እንጀራ
150
 እንጀራ/ዳቦ
ጨጨብሳበእንቁላል  ቂጣ 60 ግ
 ዘይት 434.2 33.8 13.2 27.4
20 ግ
 እንቁላል
1 ፍሬ
ምሳ የበግጥብስ

(መረቅያለው)  ስጋበሬ/ በግ ) 550 68 19 28

80 ግ
 ሽንኩርት
ጎመን /ቆስጣ  ዘይት
15 ግ
እንጀራ/ዳቦ  ካሮት
 ፎሰሊያ
5ግ
 እንጀራ / ዳቦ
35 ግ

30 ግ

2 ቁርጥ/

60 ግ

ድፍንምስርወጥ  ምስር 40 ግ 500 65 7.6 16

 ሩዝ
(ቀይ/አልጫ) 90 ግ
 ሽንኩርት
በቆስጣ/ጎመን  ዘይት 40 ግ
 ቆስጣ/ጥቅልጎመን
እንጀራ/ዳቦ 12 ግ
 ካሮት
 እንጀራ 30 ግ

35 ግ

2 ቁርጥ
እራት ሽሮ (ቀይ/ አልጫ)  ሽሮ 50 895.2 121.2 15.7 36.4
 ሽንኩርት 50
ጎመን /ቆስጣ
 ዘይት
15
እንጀራ/ዳቦ  ቆስጣ
/ቀይስር/ጎመን 200/100/
 ድንች 200
 ሽንኩርት 50
 ዘይት
30
 እንጀራ/ዳቦ
15
 200/150
ሩዝበዶሮስጋ  ሩዝ 50 808.45 129.7 26.8 27.4
 ዶሮስጋ 50
ቆስጣ/ጥቅልጎመንበካሮ
 ቦሎቄ
30
ት  ሽንኩርት
 ዘይት 50
በዳቦ
 ካሮት 15
 ሽንኩርት 100
 ዘይት
30
 ዳቦ
10
100
ረቡዕ
ቁርስ የጾምጨጨብሳ  የስንዴዱቄት 80 564.7 72.9 10.1 31.7
 ዘይት 15
በአትክልት
 ቲማቲም
50
 ሽንኩርት
 ዘይት 50
 አቮካዶ 10
50
እንቁላልፍርፍርበስጋበእ  እንቁላል 80 ግ
 ዘይት
ንጀራ/በዳቦ 7.5 ግ
 ስጋ
507.6 49.9 32.2 19.7
 ቀይሽንኩርት 50 ግ
 እንጀራ
25 ግ
 ዳቦ
2 ቁርጥ
1

(100 ግ)
ምሳ ስጋወጥ (ቀይ/አልጫ)  ቀይሽንኩርት 50 ግ
 ዘይት
ጎመን /ቆስጣ 15 ግ
 ስጋ
652.9 59.7 42.2 28.3
እንጀራ/ዳቦ  ቀይሽንኩርት 100 ግ
 ዘይት
10 ግ
 ጎመን
 ዳቦ/ እንጀራ 7.5 ግ

70 ግ
 100g/

2 ቁርጥ
ምንቸትወጥበተቀቀለእ  የተፈጨስጋ 100 ግ 620 55 25 30
 በርበሬ
ንቁላል 2 ሻ.ማ
 ሽንኩርት
ጎመን /ቆስጣ  ዘይት 50 ግ
 ጨው
እንጀራ/ዳቦ 1 የሾ.ማ
 እንጀራ
0.25 ግ

2 ቁርጥ
እራት ድፍንምስርወጥ  ምስር 40 ግ 500 65 7.6 16
 ሩዝ
(አልጫ/ቀይ) 90 ግ
 ሽንኩርት
ቆስጣ/  ዘይት 40 ግ
 ቆስጣ/ጥቅልጎመን
ጥቅልጎመንበካሮት 12 ግ
 ካሮት
እንጀራ/ዳቦ  እንጀራ 30 ግ

35 ግ

2 ቁርጥ
የበግአልጫበካሮት፣ድን  ስጋ 100 ግ
 ዘይት
ች፣ባሮሽንኩርት 7.5 ግ
 ባሮሽንኩርት
 ካሮት 25 ግ
 ድንች 590.7 70.2 38.0 16.8
እንጀራ/ዳቦ 35 ግ
 እንጀራ
 ዳቦ 135 ግ

2 ቁርጥ
1

(100 ግ)
ሐሙስ
ቁርስ ፍርፍርበስጋ  ቀይሽንኩርት 25 ግ
 ዘይት
(አልጫ/ቀይ) 7.5 ግ
 ስጋ
 እንጀራ 50 ግ
ጥቅልጎመንበካሮት  ቀይሽንኩርት
2 ቁርጥ
 ዘይት 605 78.2 30.0 19.3
 እንጀራ/ዳቦ  ካሮት
 ጥቅልጎመን 10 ግ
 ዳቦ/እንጀራ
7.5 ግ

20 ግ

50 ግ/1

ቁርጥ
ቅንጬበአትክልት  ቅንጬ 150 ግ
 ዘይት 439.1 166.1 32.1 24.3
7.5 ግ
 ቀይሽንኩርት
 ካሮት 25 ግ

50 ግ
ምሳ ድንችወጥበስጋ  ቀይሽንኩርት 75 ግ
 ዘይት
15 ግ
 ስጋ
ጎመን /ቆስጣ  ድንች 50 ግ
 ቀይሽንኩርት 774.9 100.4 32.8 26.6
እንጀራ/ዳቦ 50 ግ
 ዘይት
 ቆስጣ 10 ግ
 ካሮት
7.5 ግ
 ዳቦ/እንጀራ
70 ግ

20 ግ
200g/2
ቁርጥ
ፓስታ/ሩዝበቲማቲምሶ  ሩዝ、 50 762.4 113.6 12.7 15.8
 ቲማቲም 50
ስ
 ሽንኩርት
50
ቆስጣእናካሮት  ዘይት
 ቆስጣ/ቀይስር 20
በዳቦ
 ሽንኩርት 200/100
 ዘይት 50
 ዳቦ
10
100
እራት ምስርክክወጥ  ምስርክክ 60 892.4 145.9 26.5 27.9
 (አልጫ/ቀይ)  ሽንኩርት 100
 ዘይት 15
ጥቅልጎመንበካሮት
 ጥቅልጎመን
200
እንጀራ/ዳቦ  ሽንኩርት
 ዘይት 50
 ካሮት 10
 እንጀራ/ዳቦ 80
200/150
መኮሮኒበስጋሶስካሮትእ  ዘይት 7.5 ግ
 ቀይሽንኩርት
ናፈሶሊያ 25 ግ
 ቲማቲም
በዳቦ  ስጋ(የተፈጨ) 80 ግ
 ሩዝ (የተቀቀለ)
50 ግ
 ካሮት 829.1 131.3 34.1 24.5
 ዘይት ½ ኩባያ 5
 ዳቦ
50 ግ

7.5 ግ
1

(100 ግ)
አርብ
ቁርስ የፆምፍርፍርበአትክልት  ቀይሽንኩርት 25 ግ
 ቲማቲም
80 ግ
 ዘይት
 እንጀራ 7.5 ግ
 ካሮት 577.6 86.2 17.9 18.0
2 ቁርጥ
 ጥቅልጎመን 6
 ዘይት 35 ግ
 ዳቦ
150 ግ
 እንጀራ
7.5 ግ
1

(100 ግ)

1 ቁርጥ
እንቁላልፍርፍርበስጋበእ  እንቁላል 80 ግ
 ዘይት
ንጀራ/በዳቦ 7.5 ግ
  ስጋ 50 ግ 507.6 49.9 32.2 19.7
 ቀይሽንኩርት
25 ግ
 እንጀራ
 ዳቦ 2 ቁርጥ
1

(100 ግ)
ምሳ የበግጥብስ

(መረቅያለው)  ስጋበሬ/ በግ ) 550 68 19 28

80 ግ
 ሽንኩርት
ጎመን /ቆስጣ  ዘይት
15 ግ
እንጀራ/ዳቦ  ካሮት
 ፎሰሊያ
5ግ
 እንጀራ / ዳቦ
35 ግ

30 ግ

2 ቁርጥ/

60 ግ

ድፍንምስርወጥ  ምስር 40 ግ 500 65 7.6 16

 ሩዝ
(ቀይ/አልጫ) 90 ግ
 ሽንኩርት
በቆስጣ/ጎመን  ዘይት 40 ግ
 ቆስጣ/ጥቅልጎመን
እንጀራ/ዳቦ 12 ግ
 ካሮት
 እንጀራ 30 ግ

35 ግ

2 ቁርጥ
እራት ሽሮ (ቀይ/ አልጫ)  ሽሮ 50 895.2 121.2 15.7 36.4
 ሽንኩርት 50
ጎመን /ቆስጣ
 ዘይት
15
እንጀራ/ዳቦ  ቆስጣ
/ቀይስር/ጎመን 200/100/
 ድንች 200
 ሽንኩርት 50
 ዘይት
  እንጀራ/ዳቦ 30
15
200/150
አሳወጥ  አሳ 200 860.2 112.6 51.2 44.7
 ሽንኩርት 100  
(አሳበቲማቲምሶስ)
 ቲማቲም
50  
ፈሶሊያበካሮት  ዘይት
 ካሮት 20  
እንጀራ/ዳቦ
 ፎሶሊያ 80  
 ሽንኩርት 100  
 ዘይት
50  
 እንጀራ/ዳቦ
10  
200/150  
ቅዳሜ
ቁርስ ዱለት
200
(የተፈጨስጋጥብስ)  የተፈጨስጋ
100
 ሽንኩርት
 ዘይት 15
እንጀራ/ዳቦ  እንጀራ 150 622 70.0 46.67 23.5
ጨጨብሳበእንቁላል  ቂጣ 60 ግ
 ዘይት 434.2 33.8 13.2 27.4
20 ግ
 እንቁላል
1 ፍሬ
ምሳ ድንችወጥበስጋ  ቀይሽንኩርት 75 ግ
 ዘይት
15 ግ
 ስጋ
ጎመን /ቆስጣ  ድንች 50 ግ
 ቀይሽንኩርት 774.9 100.4 32.8 26.6
እንጀራ/ዳቦ 50 ግ
 ዘይት
 ቆስጣ 10 ግ
 ካሮት
7.5 ግ
 ዳቦ/እንጀራ
70 ግ

20 ግ
200g/2

ቁርጥ
 ፓስታ/ሩዝበቲማቲምሶ  ሩዝ、 50 762.4 113.6 12.7 15.8
 ቲማቲም 50
ስ
 ሽንኩርት
50
ቆስጣእናበካሮት  ዘይት
 ቆስጣ/ቀይስር 20
በዳቦ
 ሽንኩርት 200/100
 ዘይት 50
 ዳቦ
10
100
እራት ምስርክክወጥ  ምስርክክ 60 892.4 145.9 26.5 27.9
 ሽንኩርት 100
(አልጫ/ቀይ)
 ዘይት
15
ጥቅልጎመንበካሮት  ጥቅልጎመን
 ሽንኩርት 200
እንጀራ/ዳቦ
 ዘይት 50
 ካሮት 10
 እንጀራ/ዳቦ
80
200/150
የበግአልጫበካሮት፣ድን  ስጋ 100 ግ
 ዘይት
ች፣ባሮሽንኩርት 7.5 ግ
 ባሮሽንኩርት
 ካሮት 25 ግ
 ድንች 590.7 70.2 38.0 16.8
እንጀራ/ዳቦ 35 ግ
 እንጀራ
 ዳቦ 135 ግ

2 ቁርጥ
1

(100 ግ)
እሁድ
ቁርስ ቅንጬበአትክልት  ቅንጬ 150 ግ
 ዘይት 439.1 166.1 32.1 24.3
7.5 ግ
 ቀይሽንኩርት
 ካሮት 25 ግ

50 ግ
የፆምፍርፍርበአትክልት 
ምሳ ምንቸትወጥበተቀቀለእ  የተፈጨስጋ 100 ግ 620 55 25 30
 ንቁላል  በርበሬ 2 ሻ.ማ
 ሽንኩርት
ጎመን /ቆስጣ 50 ግ
 ዘይት
እንጀራ/ዳቦ  ጨው 1 የሾ.ማ
 እንጀራ
0.25 ግ

2 ቁርጥ
ሽሮ(ቀይ/አልጫ)  ሽሮ 50 895.2 121.2 15.7 36.4
 ሽንኩርት 50
ጎመን /ቆስጣ
 ዘይት
15
እንጀራ/ዳቦ  ቆስጣ
/ቀይስር/ጎመን 200/100/
 ድንች 200
 ሽንኩርት 50
 ዘይት
30
 እንጀራ/ዳቦ
15
200/150
እራት አሳወጥ  አሳ 200 860.2 112.6 51.2 44.7
 ሽንኩርት 100  
(አሳበቲማቲምሶስ)
 ቲማቲም
50  
ፈሶሊያበካሮት  ዘይት
 ካሮት 20  
እንጀራ/ዳቦ
 ፎሶሊያ 80  
 ሽንኩርት 100  
 ዘይት
50  
 እንጀራ/ዳቦ
10  
200/150  
ሩዝበዶሮስጋ  ሩዝ 50 808.45 129.7 26.8 27.4
 ዶሮስጋ 50
ቆስጣ/ጥቅልጎመንበካሮ
 ቦሎቄ
30
ት  ሽንኩርት
 ዘይት 50
በዳቦ
 ካሮት 15
 ሽንኩርት 100
 ዘይት
30
 ዳቦ
10
 100

Fruit and snack nutrient analysis

Fruit nutrient analysis per 100g

Type of fruit Energy Fiber Schedule Remark

(kcal) (g)
Avocado 217.3 3.3 Tuesday-afternoon  Good source of plant protein &
mono unsaturated fatty acids
Wednesday- morning
 High in phosphorus
Friday- morning  High in potassium

Banana 95.1 2.0 Monday-afternoon  High in potassium

Wednesday-afternoon
Thursday- afternoon
Mango 60.2 2.2 Thursday- morning  Rich in vit A
Saturday- afternoon
Mandarin 50.2 1.7 On season 
Orange 47.1 2.2 Tuesday-morning  Vit c
Friday-afternoon  calcium

Sunday- morning
Papaya 12.9 1.9 Monday- morning  Rich in vit A (next to mango)
 Saturday-morning  Rich in vit C
Pineapple 58.8 1.4 On season  Low in phosphorus
Watermelon 38.2 0.2 Sunday- afternoon 
 Snacks (መክሰስ/ማቆያ)

ቁጥር ምግብ ግብዓት መጠን የሚቀርብበትዕ Total

Energy CHO Protein Fat Fiber
ለት
(kcal) (g) (g) (g) (g)
1. ቆሎ ባቄላበቆልት (የተቀቀለ) 100 ግ 137.8 26 8 0.7 2
ባቄላቆሎ( አሹቅ) 100 ግ 275 50 16 1.1 7.2

ገብስ 50 ግ 200 85 9.4 2 2

ለውዝ 50 ግ 270 25 14 8 8

ሽምብራ 100 ግ 238 43 10 3 5.7

2. ንፍሮ ቦሎቄ 100 ግ 95 6.4 5.9 6.5 1
ስንዴእናሽምብራ 50 ግሽምብራ/ ስንዴ 120 30 9 2 3
የበቆሎእሸት 100 ግ 88 18 2.7 0.5 1
3. ቂጣ አጃእናማሽላዱቄት 100 ግ 203 44 5.7 0.5 0.5
4. የተቀቀለእንቁላል እንቁላል 50 ግ 68 0.49 5.5 4.6 0
5. የተቀቀለስኳርድንች ስኳርድንች 100 ግ 134 28 1.3 2 1
6. ዳቦበለውዝቅቤ ዳቦ 50 ግ( 2 ቁራጭ ) 165 20 6.4 6.5 5.3

የለውዝቅቤ 10 ግ(1 የሾርባማንኪያ )

7. ዳቦበማርማላት ዳቦ 50 ግ 187 41 3.3 0.5 4.6

ማርማላት 10 ግ(1 የሾርባማንኪያ )

8. ዳቦበማር ዳቦ 100 ግ 200 45 6.5 1 8.7

ማር 10 ግ( 1 የሾርባማንኪያ )
9. ብስኩት/ኩኪስ - 60 ግ( 2 በፍሬ ) 160 24 4 3 2
10. የሙዝኬክ ሙዝ 300 ግ 295 29 5.7 17 3
 (ተቆራጭ) እንቁላል 120 ግ

10 ቁራጭየሚሆን ዘይት 150 ግ

ስኳር 100 ግ

ጨው

ቤኪንግፓውደር
250 ሚ.ሊ
ወተት
275 ግ
ዱቄት
13. የብርቱካንኬክ እንቁላል 120 ግ 287 25 5.7 16 2.8

(ተቆራጭ) ዘይት 150 ግ

10 ቁራጭየሚሆን ስኳር 100 ግ

ጨው

ቤኪንግፓውደር 5ግ

ወተት 250 ግ

የብርቱካንጭማቂ 50 ሚ.ሊ

የብርቱካንልጣጭ
275 ግ
(የተፈቀፈቀ)

ዱቄት
14. ማፍን እንቁላል 120 ግ 272 28 2.6 16 1

(በበቆሎዱቄት) ዘይት 150 ሚ.ሊ

ስኳር/ማር 50 ግማርእና 50 ስኳር

ጨው

ቤኪንግፓውደር 5ግ

ወተት 250 ግ

የበቆሎዱቄት 275 ግ
 የትኩስመጠጥአማራጮች

ቁጥር ትኩስመጠጥ ግብዓት መጠን የሚቀርብበትዕለት

1. ቀይሻይ ሻይቅጠል 1 ኩባያ

ውሃ

ስኳር/ማር 1 የሻይማ.
2. የቅመምሻይ ሻይቅጠል 1 ኩባያ

ውሃ

የሻይቅመም
1 የሻይማ.
ስኳር/ማር
3. የጦስኝሻይ ጦስኝ 1 ኩባያ

ውሃ

ስኳር/ማር 1 የሻይማ.
4. የለውዝሻይ የለውዝቅቤ 1 ኩባያ

ውሃ

ስኳር/ማር 1 የሻይማ.
5. የዝንጅብልሻይ የተወቀጠዝንጅብል 1 ኩባያ

ውሃ

ስኳር/ማር 1 የሻይማ.
6. የካሞሜላሻይ የደረቀየካሞሜላአበባ 1 ኩባያ

ውሃ

ስኳር/ማር 1 የሻይማ.
7. የተፈላወተት ወተት 1 ኩባያ

ስኳር/ማር 1 የሻይማ.
8. የተፈላወተትበዝንጅብል ወተት 1 ኩባያ

የተወቀጠዝንጅብል

ስኳር/ማር 1 የሻይማ.
9. ወተትበሻይ ወተት 1 ኩባያ

የተፈላሻይ

ስኳር/ማር 1 የሻይማ.
10. ወተትበቡና ወተት 1 ኩባያ

የተፈላቡና

ስኳር/ማር 1 የሻይማ.
 የፈሳሽምግብአማራጮችከምግብይዘታቸውጋር

አጠቃላይ
Energ Protein CHO Fat
ቁጥር የምግብዓይነት ግብዓት መጠን
y (g) (g) (g)
(kcal)
1. አጥሚትበወተት አጃ/ ገብስ/ፉርኖ/ዱቄት 170 ግ 944 50 145 17

ወተት 850 ሚ.ሊ

ዘይት 12 ግ

አጠቃላይመጠን 1030 ሚ.ሊ

2. አጥሚትበወተትእናበለውዝቅቤ አጃ/ ገብስ/ፉርኖ /ዱቄት 170 ግ 1016 53 145 23

ወተት 850 ሚ.ሊ

ለውዝቅቤ 12 ግ

አጠቃላይመጠን 1030 ሚ.ሊ

3. አጥሚትበውሃእናበለውዝቅቤ ዱቄት 170 ግ 705 22 103 22

ውሃ 850 ሚ.ሊ

ለውዝቅቤ 12 ግ

አጠቃላይመጠን 1030 ሚ.ሊ

4. የቆርቆሮአጃበወተት የቆርቆሮአጃበወተት 100 ግ 580 30 72 12

(እንደአጥሚትተሰርቶየሚጠጣ) ዘይት 5ግ

ወተት 500 ሚ.ሊ

 አጠቃላይመጠን 610 ሚ.ሊ
5. የቆርቆሮአጃበውሃ የቆርቆሮአጃ 100 ግ 460 12 59 19

(እንደአጥሚትተሰርቶየሚጠጣ) ውሃ 500 ሚ.ሊ

ዘይት 12g

አጠቃላይመጠን 612 ሚ.ሊ

6. የአጃ/ የአጃ/ ገብስቅንጬ 100 ግ 420 13 62 12

ገብስቅንጬሾርባበአትክልት ዘይት 5ግ

ቆስጣ 50 ግ

ካሮት 50 ግ

አጠቃላይመጠን 210 ሚሊ
7. የድብልቅአትክልትሾርባ ቀይሽንኩርት 35 ግ 280 12 23 14

ዘይት 12 ግ

ካሮት 50 ግ

ቲማቲም 50 ግ

ስፒናች 100 ግ

ምስር 50 ግ

አጠቃላይመጠን 300 ሚሊ
8. የምስርሾርባ ቀይሽንኩርት 35 ግ 211 9 9/ 22 13.5

ዘይት 12 ግ

ምስር 50 ግ
 ካሮት 50 ግ

ቲማቲም 50 ግ

9. የቦሎቄሾርባ ቀይሽንኩርት 35 ግ 186 7 10.5 13

ዘይት 25 ግ

ቦሎቄ 50 ግ

ካሮት 50 ግ

ቲማቲም 50 ግ

ስፒናች 100 ግ

አጠቃላይመጠን 500 ሚሊ
10. የሽምብራሾርባ ቀይሽንኩርት 35 ግ (1 አነስተኛራስ) 300 10.3 30 15.5

ዘይት 12 ግ

ሽምብራ 50 ግ

ካሮት 50 ግ

ቲማቲም 50 ግ

አጠቃላይመጠን 50 ግ

250 ሚሊ
11. የዶሮ/ ስጋሾርባ ቀይሽንኩርት 35 ግ 692 25 50 20

ዘይት 25 ግ

ቲማቲም 50 ግ

ካሮት 50 ግ

ድንች 100 ግ

ጥቅልጎመን 25 ግ

ድፍንምስር (የተቀቀለ) 50 ግ

ማካሮኒ 50 ግ

ስጋ (የበሬ/ ዶሮ) 50 ግ

አጠቃላይመጠን 450 ሚሊ
 የልጆችምግብአማራጮች (ከ 6 - 11 ወር)

ቁርስ መቆያ ምሳእናእራት መቆያ ተጨማሪ

ዳቦበወተትተፈትፍቶ ማንጎ ድንችገንፎበቆስጣበወተት

ዘይት/ለጋቂቤ ሙዝ
በለጋውየተጠበሰእንቁላል ሙዝ የተፈጨስጋበድንችአልጫፍትፍት ማንጎ

ዘይት (እንጀራ/በዳቦ) - ብስኩትበወተት

የቡላገንፎበወተትዘይት/ለጋቂቤ ፓፓያ አልጫሽሮበቲማቲም፣ሽንኩርት ብርቱካን - አጥሚት
(በእንጀራ/በዳቦ)ተፈትፍቶ - ወተት

ዘይት/ለጋቂቤ - ጁስ
ብስኩትበወተት አቮካዶ - ውሃ
ሴሬፋምበወተት/በውሃ ድንችበካሮትበወተትተገንፍቶ ሙዝ

-በሙዝ ዘይት/ለጋቂቤ

-በብርቱካንጭማቂ

-በሎሚጭማቂ

-ፓፓያ
የድንችእናየካሮትገንፎበወተትዘይት ሙዝ ፓስቲኒ፣ካሮት፣ድንች፣ቲማቲም፣ የብርቱካ

/ለጋቂቤ የተፈጨስጋሾርባዘይት/ለጋቂቤ ንጭማቂ

የፍርኖዱቄትገንፎበወተትበእንቁላ አቮካዶ የቀይጤፍገንፎበቆስጣ/በካሮት አቮካዶ

ል ዘይት/ለጋቂቤ
በእንቁላልየተጋገረቂጣጨጨብሳበ ብርቱካን አልጫምስርክክበካሮትፍትፍት ፖፖያ

ወተትዘይት/ለጋቂቤ ጭማቂ (በጀራ/በዳቦ) ዘይት/ለጋቂቤ

በወተትየተቀቀለፓስቲኒበዱባዘይት ፓፓያ አተርክክአልጫበቆስጣ ሙዝ

/ለጋቂቤ (በእንጀራ/በዳቦ)ተፈትፍቶዘይት/ለ

ጋቂቤ
ድንችእናካሮትአልጫበስጋበእንጀ

ራ /በዳቦተፈትፍቶ
 የምግብፕሮግራም (6-11 ወር)

መለያ ሰኞ ማክሰኞ ዕሮብ ሐሙስ አርብ ቅዳሜ እሁድ

ቁርስ
A የቡላገንፎበወተትዘ ዳቦበወተትተፈት የድንችእናየካሮት በወተትየተቀቀለፓ የፍርኖዱቄትገ በእንቁላልየተጋገረቂ በለጋውየተጠበሰ

ይት/ለጋቂቤ ፍቶ ገንፎበወተትዘይት ስቲኒበዱባዘይት/ለ ንፎበወተትበእ ጣጨጨብሳበወተት እንቁላል

በወተት በወተት /ለጋቂቤ ጋቂቤ ንቁላል ዘይት/ለጋቂቤ ዘይት

በወተት በወተት በወተት በወተት በቡጥዳቦ

በወተት
B ሴሬፋምበወተት/በ ሴሬፋምበወተት/ ሴሬፋምበወተት/ ሴሬፋምበወተት/በ ሴሬፋምበወተ ሴሬፋምበወተት ሴሬፋምበውሃ

ውሃ በውሃበሙዝ በውሃበብርቱካን ውሃበፖፖያ ት/በውሃ

ጭማቂ በሎሚጭማቂ
C ብስኩትበወተት በለጋውየተጠበሰእ የፍርኖዱቄትገንፎ ዳቦበወተትተፈትፍ የቡላገንፎበወ የድንችእናየካሮትገን በወተትየተቀቀለ

ንቁላልበቡጥዳቦ / በወተትበእንቁላል ቶ ተትዘይት/ለጋ ፎበወተትዘይት/ለጋቂ ፓስቲኒበዱባዘይ

ዘይት በወተት ቂቤ ቤ ት/ለጋቂቤ

በወተት በወተት
መቆያ
A አጥሚትበወተት አጥሚትበተልባበ ምጥንእህልአጥሚ አጥሚትበተልባበዉ አጥሚትበወተ ምጥንእህልአጥሚትበ አጥሚትበወተት/

ውሃ ትበወተት/በውሃ ሃ ት ወተት/በውሃ በውሃ

B ጁስ ጁስ ጁስ ጁስ ጁስ ጁስ ጁስ
C ወተት ወተት ወተት ወተት ወተት ወተት ወተት
 ምሳ

A ድንችገንፎበቆስጣበ ፓስቲኒ፣ካሮት፣ድ የተፈጨስጋበድን ድንችገንፎበቆስጣ ፓስቲኒ፣ካሮት፣ የተፈጨስጋበድንችአ አልጫሽሮበቲማ

ወተት ንች፣ቲማቲም፣የ ችአልጫፍትፍት በወተት ድንች፣ቲማቲ ልጫፍትፍት ቲም፣ሽንኩርት

ዘይት/ለጋቂቤ ተፈጨስጋሾርባዘ (እንጀራ/በዳቦ) ዘይት/ለጋቂቤ ም፣የተፈጨስ (እንጀራ/በዳቦ) (በእንጀራ/በዳቦ)

ይት/ለጋቂቤ ጋሾርባዘይት/ለ ተፈትፍቶዘይት/

ጋቂቤ ለጋቂቤ
B የቀይጤፍገንፎበቆስ አልጫምስርክክበካ አተርክክአልጫበቆ በወተትየተቀቀለፓ የቀይጤፍገንፎ አልጫምስርክክበካሮ አተርክክአልጫበ

ጣ/በካሮት ሮትፍትፍት ስጣ ስቲኒበዱባዘይት/ለ በቆስጣ/በካሮት ትፍትፍት ቆስጣ

ዘይት/ለጋቂቤ (በጀራ/በዳቦ) (በእንጀራ/በዳቦ) ጋቂቤ ዘይት/ለጋቂቤ (በጀራ/በዳቦ) (በእንጀራ/በዳቦ)

ዘይት/ለጋቂቤ ተፈትፍቶዘይት/ለ ዘይት/ለጋቂቤ ተፈትፍቶዘይት/

ጋቂቤ ለጋቂቤ
C የተፈጨስጋበድንች አልጫሽሮበቲማ ድንችገንፎበቆስጣ ድንችእናካሮትአል የተፈጨስጋበ አልጫሽሮበቲማቲም ድንችእናካሮትአ

አልጫፍትፍት ቲም፣ሽንኩርት በወተት ጫበስጋበእንጀራ ድንችአልጫፍ ፣ሽንኩርት ልጫበስጋበእንጀ

(እንጀራ/በዳቦ) (በእንጀራ/በዳቦ) ዘይት/ለጋቂቤ /በዳቦተፈትፍቶ ትፍት (በእንጀራ/በዳቦ) ራ

ተፈትፍቶ (እንጀራ/በዳቦ) ተፈትፍቶዘይት/ለጋ /በዳቦተፈትፍቶ

ዘይት/ለጋቂቤ ዘይት/ለጋቂቤ ቂቤ
መቆያ
A ማንጎ(ተፈጭቶ) ሙዝ (ተፈጭቶ) ፖፖያ(ተፈጭቶ) አቮካዶ (ተፈጭቶ) ብርቱካን ማንጎ(ተፈጭቶ) ሙዝ

B ብስኩትበወተት ብስኩትበወተት ብስኩትበወተት ብስኩትበወተት ብስኩትበወተ ብስኩትበወተት ብስኩትበወተት

 ት

እራት
A ፓስቲኒ፣ካሮት፣ድን ድንችገንፎበቆስጣ የተፈጨስጋበድን ፓስቲኒ፣ካሮት፣ድን አተርክክአልጫ ድንችገንፎበቆስጣበ የተፈጨስጋበድን

ች፣ቲማቲም፣የተፈ በወተት ችአልጫፍትፍት ች፣ቲማቲም፣የተ በቆስጣ ወተት ችአልጫፍትፍት

ጨስጋሾርባዘይት/ለ ዘይት/ለጋቂቤ (እንጀራ/በዳቦ) ፈጨስጋሾርባዘይት (በእንጀራ/በዳቦ ዘይት/ለጋቂቤ (እንጀራ/በዳቦ)

ጋቂቤ /ለጋቂቤ )ተፈትፍቶዘይ ዘይት/ለጋቂቤ

ት/ለጋቂቤ
B የቀይጤፍገንፎበቆስ ድንችእናካሮትአል አልጫምስርክክበካ የቀይጤፍገንፎበቆ ድንችእናካሮት በወተትየተቀቀለፓስ ድንችገንፎበቆስ

ጣ/በካሮት ጫበስጋበእንጀራ / ሮትፍትፍት ስጣ/በካሮት አልጫበስጋበእ ቲኒበዱባዘይት/ለጋቂ ጣበወተት

ዘይት/ለጋቂቤ በዳቦተፈትፍቶ (በጀራ/በዳቦ) ዘይት/ለጋቂቤ ንጀራ ቤ

ዘይት/ለጋቂቤ /በዳቦተፈትፍ

ቶ
C የተፈጨስጋበድንች በወተትየተቀቀለ አልጫሽሮበቲማ የተፈጨስጋበድንች አልጫሽሮበቲ ድንችእናካሮትአልጫ አተርክክአልጫበ

አልጫፍትፍት ፓስቲኒበዱባዘይት ቲም፣ሽንኩርት አልጫፍትፍት ማቲም፣ሽንኩ በስጋበእንጀራ ቆስጣ

(እንጀራ/በዳቦ) /ለጋቂቤ (በእንጀራ/በዳቦ) (እንጀራ/በዳቦ) ርት /በዳቦተፈትፍቶ (በእንጀራ/በዳቦ)

ዘይት/ለጋቂቤ ተፈትፍቶ ዘይት/ለጋቂቤ (በእንጀራ/በዳቦ ተፈትፍቶዘይት/

ዘይት/ለጋቂቤ )ተፈትፍቶ ለጋቂቤ

ዘይት/ለጋቂቤ
 የምግቦችይዘትምዘና (6 -11 ወር )/ Dietary analysis (6 – 11month)

ሰኞ Energy Iron Protein Fat

የምግብአይነት ግብዓት መጠን (Kcal) (mg) (g) (g)

ቁርስ
A.የቡላገንፎበወተት  ቡላ 50 ግ
 ዘይት/ለጋቂቤ
1 ሻ.ማ
 ወተት
214 5.4 3.9 9
 አዮዲንያለውጨው 100 ሚ.ሊ

ለጣእም
B.ሴሪፋምበወተት  ወተት 100 ሚ.ሊ 285.6 3.3 10.9 3.7
 ሙዝ/ብርቱካን
40 ግ
 ሴሪፋም
50 ግ
C.ብስኩትክሬምየሌለውበ  ብስኩት 60 ግራም
 ወተት 260 1.0 8 4
ወተት 50 ሚ.ሊ
ምሳ
A.  ገብስዱቄት 25 ግራም
የገብስገንፎበቆስጣእናበወ  ዘይት / ቅቤ
2 ሻ.ማ
 የተፈጨቆስጣ
265 1.3 8.2 16
ተት  ወተት 25 ግራም

150 ሚ.ሊ
B.የቀይጤፍገንፎበቆስጣ/  ቀይጤፍ 25 ግራም
 ዘይት/የገበታቅቤ
በካሮትበወተት 2 ሻ.ማ
 ተቀቅሎየተፈጨካ
ሮት/ቆስጣ 30 ግራም
 ወተት 201 3.7 4.6 13
100 ሚ.ሊ
 ውሃ(ማብሰያ)
 አዮዲንያለውጨው ----
ለጣእም
C.  የተቀቀለድንች 50 ግራም
የድንችገንፎከካሮትእናከቆ  የተቀቀለካሮት
30 ግራም
 ቆስጣ
ስጣጋርበወተት  ዘይት/ የገበታቅቤ 15 ግራም
 ወተት
2 ሻ.ማ
 አዮዲንያለውጨው 200 1.4 5.1 14
 100 ሚ.ሊ

ለጣእም
እራት
A.  ፓስቲኒ 25 ግራም
የፓስቲኒእናየዶሮስጋየካሮ  ዘይት
2 ሻ.ማ
 ካሮት
ትሾርባበወፍራሙ 25 ግራም
 ድንች 25 ግራም
 የዶሮስጋ 270 1.5 8 14
25 ግራም
 ቲማቲም
 ቀይሽንኩርት 10 ግራም
 አዮዲንያለውጨው
10 ግራም

ለጣእም
B.የቀይጤፍገንፎበቆስጣ/  ቀይጤፍ 25 ግራም
 ዘይት/የገበታቅቤ
በካሮትበወተት 2 ሻ.ማ
 ካሮት/ቆስጣ
 ወተት 30 ግራም
 ውሃ(ማብሰያ) 201 3.7 4.6 13
100 ሚ.ሊ
 አዮዲንያለውጨው
----
ለጣእም
C.የበቆሎዱቄትገንፎከካሮ  በቆሎዱቄት 25 ግራም
 የተቀቀለካሮት
ትጋርበወተት 30 ግራም
 ወተት
244 1.1 5.8 14.6
 ውሃ(ማብሰያ) 100 ሚ.ሊ
 አዮዲንያለውጨው
----
ለጣእም
ማክሰኞ
ቁርስ
 ዳቦ 100 ግራ
 ወተት 253 2.7 9.8 5
A.ዳቦበወተትተፈትፍቶ ም
125 ሚ.ሊ
 የተቀቀለእንቁላል 40 ግራም
B.  የተቀቀለድንች
30 ግራም
የተቀቀለእንቁላልበካሮትእ  የተቀቀለካሮት
 ወተት 30 ግራም 152 1.4 9.2 8
  አዮዲንያለውጨው 100 ሚ.ሊ
ናከድንችጋርበወተትተፈ
ለጣእም
ጭቶ(ተለንቅጦ)

 እንቁላል 50 ግራም
 ዘይት
C.በለጋውየተጠበሰእንቁላ 1 የሻ.ማ
 የተቀቀለድንች
140 0.9 6.8 10
ልበተቀቀለድንችተፈጭቶ(  አዮዲንያለውጨው 30 ግራም

ተለንቅጦ) ለጣእም
ምሳ
 ስኳርድንች 50 ግራም 190 1.1 5.3 10
 የተቀቀለካሮት
A.የስኳርድንችእናካሮትገን 30 ግራም
 ዘይት/ቅቤ
ፎበወተት 1 የሻ.ማ
 ወተት 125 ሚ.ሊ
 አዮዲንያለውጨው
ለጣእም

 ካሮት 30 ግራም 241 2.5 10.7 11

 አጥንትየሌለውአሳ
30 ግራም
 ሽንኩርት
B.  ዘይት/ቅቤ 5 ግራም
አልጫየአሳወጥከካሮትእና  እንጀራ/በዳቦ
1 ሻ.ማ
ከዝኩኒጋርየተሰራ 50 ግራም
(ተፈትፍቶ)
C.አልጫሽሮበእንጀራተፈ  የሽሮእህል 2 የሾ.ማ
 ቀይሽንኩርት
ትፍቶበእንቁላል 5 ግራም
 ቲማቲም
 ዘይት/ለጋቂቤ 10 ግራም
 በእንጀራ 1 የሻ.ማ
 እንቁላልተመቶ 364 5 8 10
 አዮዲንያለውጨው 50 ግራም
40 ግራም
ለጣእም
እራት
 ቡላ 50 ግ
A.ቡላገንፎበወተት  ዘይት/ለጋቂቤ
1 ሻ.ማ
 ወተት
214 5.4 3.9 9
 አዮዲንያለውጨው
 100 ሚ.ሊ

ለጣእም
 ቆስጣ 10 ግራም
 ካሮት
25 ግራም
 የተፈጨስጋ
 ሽንኩርት 25 ግራም
B.አልጫቆስጣእናካሮትበ  ዘይት/ለጋቂቤ
5 ግራም
 እንጀራ 230 2.5 8 10
ተፈጨስጋተፈትፍቶ
 አዮዲንያለውጨው 1 የሻ.ማ
50 ግራም
ለጣእም
 ፓስቲኒ/ሩዝ 50 ግራም
 የተቀቀለዱባ
25 ግራም
 ወተት
C.በወተትየተቀቀለፓስቲኒ  ዘይት/ለጋቂቤ 150 ሚ.ሊ
/ሩዝእናበዱባ  አዮዲንያለውጨው 1 የሻ.ማ 237 0.2 6.2 15

ለጣእም
እሮብ
ቁርስ
 ድንች 50 ግራም 200 1.4 5.1 14
 ካሮት
30 ግራም
ቆስጣ
 ዘይት/ የገበታቅቤ 15 ግራም
A.  ወተት
2 ሻ.ማ
የድንችገንፎከካሮትእናከቆ  አዮዲንያለውጨው
100 ሚ.ሊ
ስጣጋርበወተት
ለጣእም
 ወተት 100 ሚ.ሊ 285.6 3.3 10.9 3.7
B.ሴሪፋምበወተት  ሙዝ/ብርቱካን
40 ግ
 ሴሪፋም
50 ግ
 ፍርኖዱቄት 30 ግራም 303 2.5 13.9 15.6
 እንቁላልተመቶ 40 ግራም
 ወተት
C.የፍርኖዱቄትገንፎበወተ 150 ሚ.ሊ
 የተቀቀለካሮት
ትበእንቁላልእናበተቀቀለካ  ዘይት/ የገበታቅቤ 30 ግራም
ሮት  ውሃ 1 የሻ.ማ
 አዮዲንያለውጨው ----
ለጣእም
ምሳ
 ድንች 25 ግራም 281 2.4 9.8 14.3
 ካሮት
25 ግራም
 የተፈጨስጋ
 ሽንኩርት 25 ግራም
A.  ዘይት/ለጋቂቤ
½ ግራስ
 እንጀራ
አልጫድንችእናካሮትበተፈ
 ድንች 2 የሻ.ማ
ጨስጋተፈትፍቶ  አዮዲንያለውጨው 1 ቁርጥ

25 ግራም
ለጣእም
 የተቀቀለአተርክክ 50 ግራም 276 3.5 8 8
 ቀ.ሽንኩርት 5 ግራም
 ነ.ሽንኩርት
 ዘይት/ለጋቂቤ 1 የሻ.ማ
B.አተርክክአልጫበካሮት  አዮዲንያለውጨው 1 ሻ.ማ
(በእንጀራ/በዳቦ)  በእንጀራ/በዳቦ
ለጣእም
 ካሮት
ተፈትፍቶ  አዮዲንያለውጨው 50 ግራም

30 ግራም
ለጣእም
 አጃዱቄት 30 ግራም 269 2 5.2 7
C.የአጃገንፎበተቀቀለዱባ  የተቀቀለዱባ 30 ግራም
 ወተት
በወተት  ውሃ 150 ሚ.ሊ
 ዘይት/ለጋቂቤ ---
 አዮዲንያለውጨው
2 ሻ.ማ
ለጣእም
እራት
 የተቀቀለድንች 50 ግራም 210 2.0 6.3 9.3
A.  ወተት 100 ሚ.ሊ
 ዘይት/ለጋቂቤ
የማሽላዱቄትገንፎከድንች  አዮዲንያለውጨው 1 ሻ.ማ
 የማሽላዱቄት
በወተት ለጣእም

20 ግራም

 ፓስቲኒ 50 ግራም 230 1.5 8 10

 ካሮት 25 ግራም
 ቀ.ሽንኩርት
B. ½ እራስ
 ነ.ሽንኩርት
የፓስቲኒእናየዶሮስጋየካሮ  የዶሮስጋ 1 ፍንካች
 ወተት/ውሃ
ትሾርባበወፍራሙ 50 ግራም
 ዘይት/ለጋቂቤ
 አዮዲንያለውጨው 100 ሚ.ሊ
1 ሻ.ማ

ለጣእም
 የሽሮእህል 2 የሾ.ማ 364 5 8 15
 ሽንኩርት ‹
 ቲማቲም
C.አልጫሽሮበእንጀራተፈ ½ እራስ
 ዘይት/ለጋቂቤ
ትፍቶ  በእንጀራ ‹
 እንቁላልተመትቶ ½ እራስ
 አዮዲንያለውጨው
‹
2 ሻ.ማ
‹
1 ቁርጥ
40 ግራም
ለጣእም
ሀሙስ
ቁርስ
 ዱባ 25 ግራም
  አጥንቱየወጣለትአ 25 ግራም 199 1.4 7.6 6.5
A.አልጫዱባወጥበአሳስጋ ሳ 5 ግራም
 ቀ.ሽንኩርት
ተፈትፍቶ  ነ.ሽንኩርት 1 ፍንካች
 ዘይት/ለጋቂቤ 1 ሻ.ማ
 በእንጀራ
‹
 አዮዲንያለውጨው
50 ግራም
ለጣእም
 ወተት 100 ሚ.ሊ 285.6 3.3 10.9 3.7
B.ሴሪፋምበወተትእናፓፓ  ፓፓያ
25 ግ
 ሴሪፋም
ያ 50 ግ
 ዳቦ 100 ግራ 253 2.7 9.8 4.7
 ወተት
C.ዳቦበወተትተፈትፍቶ ም
125 ሚ.ሊ
ምሳ
 የተፈጨስጋ 25 ግራም 281 2.4 9.8 14.3
A.አልጫስጋወጥከድንችጋ  ድንች 25 ግራም
 ዘይት/ለጋቂቤ
ርበእንጀራተፈትፍቶ  ቀ.ሽንኩርት 2 ሻ.ማ
 ነ.ሽንኩርት ½ እራስ
 አዮዲንያለውጨው
1 ፍንካች
ለጣእም
 ፓስቲኒ/ሩዝ 50 ግራም 237 0.2 6.2 15
B.ፓስቲኒ/ሩዝበዱባበወተ  ዱባ 25 ግራም
 ወተት
ትተቀቅሎ  ውሃ 150 ሚ.ሊ
 አዮዲንያለውጨው ---
ለጣእም
 ፍርኖዱቄት 50 ግራም 270 2.4 9.3 9.8
 የተቀቀለካሮት 30 ግራም
 ወተት
C. 100 ሚ.ሊ
 ውሃ
የፍርኖዱቄትገንፎከካሮትጋ  ዘይት/ለጋቂቤ ---
 አዮዲንያለውጨው
ርበወተት 1 ሻ.ማ
 ለጣእም
እራት
 ፓስቲኒ 50 ግራም 270 1.5 8 14
 ካሮት 25 ግራም
 ቀ.ሽንኩርት
A. ½ እራስ
 ነ.ሽንኩርት
የፓስቲኒእናየዶሮስጋየካሮ  የዶሮስጋ 1 ፍንካች
 ወተት/ውሃ
ትሾርባበወፍራሙ 50 ግራም
 ዘይት/ለጋቂቤ
 አዮዲንያለውጨው 100 ሚ.ሊ
2 ሻ.ማ
ለጣእም
 ቀይጤፍ 25 ግራም 201 3.7 4.6 13
 ዘይት/የገበታቅቤ
2 ሻ.ማ
 ተቀቅሎየተፈጨካ
B.የቀይጤፍገንፎበቆስጣ/
ሮት/ቆስጣ 30 ግራም
በካሮትበወተት  ወተት
100 ሚ.ሊ
 ውሃ(ማብሰያ)
 አዮዲንያለውጨው ----
ለጣእም
 ቡላ 50 ግ 214 5.4 3.9 9
C.ቡላገንፎበወተት  ዘይት/ለጋቂቤ
2 ሻ.ማ
 ወተት
 አዮዲንያለውጨው 100 ሚ.

ለጣእም
አርብ
ቁርስ
B.  የቆርቆሮኦትስ 50 ግራም 334 3.2 9.8 12.2

ኦትስከሙዝጋርበወተትተ  ዘይት/ለጋቂቤ
1 ሻ.ማ
 ሙዝ
ፈጭቶ  ወተት 50 ግራም
 ውሃ 100
 አዮዲንያለውጨው
ሚ.ሊ
---
 ለጣእም
 ወተት 100 ሚ.ሊ 285.6 3.3 10.9 3.7
B.ሴሪፋምበወተትእናፓፓ  ፓፓያ/ሙዝ
25 ግ
 ሴሪፋም
ያ 50 ግ
 እንቁላል 50 ግራም 184 0.9 6.8 15
 ዘይት
C.በለጋውየተጠበሰእንቁላ 2 የሻ.ማ
 የተቀቀለድንች
ልበተቀቀለድንችተፈጭቶ(  አዮዲንያለውጨው 30 ግራም

ተለንቅጦ) ለጣእም
ምሳ
 ፓስቲኒ 50 ግራም 270 1.5 8 14
A.  ካሮት 25 ግራም
 ቀ.ሽንኩርት
የፓስቲኒእናየዶሮስጋየካሮ ½ እራስ
 ነ.ሽንኩርት
ትሾርባበወፍራሙ  የዶሮስጋ 1 ፍንካች
 ወተት/ውሃ
50 ግራም
 ዘይት/ለጋቂቤ
100 ሚ.ሊ
2 ሻ.ማ
 የሽሮእህል 2 የሾ.ማ 364 5 8 15
 ሽንኩርት
5 ግራም
 ቲማቲም
B.አልጫሽሮበእንቁላልበእ 12 ግራም
 ዘይት/ለጋቂቤ
ንጀራተፈትፍቶ  በእንጀራ 2 ሻ.ማ
 እንቁላልተመትቶ
 አዮዲንያለውጨው 1 ቁርጥ
40 ግራም
ለጣእም
 የተቀቀለድንች 50 ግራም 195 1.4 10 11
 የተቀቀለካሮት 30 ግራም
 ወተት
C. 100 ሚ.ሊ
 የተፈጨስጋ
የተቀቀለድንችእናካሮትከ  ዘይት/ለጋቂቤ 20 ግራም
 አዮዲንያለውጨው
ተፈጨስጋጋርበወተት 1 ሻ.ማ
ለጣእም
 እራት

 የተቀቀለአተርክክ 50 ግራም 276 3.5 8 8

 ቀ.ሽንኩርት 5 ግራም
 ነ.ሽንኩርት
A. አልጫአተርክክበካሮት 1 ፍንካች
 ዘይት/ለጋቂቤ
(በእንጀራ/በዳቦ)  አዮዲንያለውጨው 1 ሻ.ማ
 በእንጀራ/በዳቦ
ተፈትፍቶ
 አዮዲንያለውጨው ለጣእም
50
ግራምእን
ጀራ /
2 ቁራጭ/
ስላይስ
ለጣእም
 ቡላ 50 ግ 214 5.4 3.9 9
B.ቡላገንፎበወተት  ዘይት/ለጋቂቤ
1 ሻ.ማ
 ወተት
 አዮዲንያለውጨው 100 ሚ.

ለጣእም
 የባቄላዱቄት 30 ግራም 220.8 2.4 10.5 9
C.የባቄላዱቄትከተቀቀለካ  የተቀቀለካሮት 30 ግራም
 ዘይት/ለጋቂቤ
ሮትጋርበወተትተገንፍቶ  ወተት 1 ሻ.ማ
 አዮዲንያለውጨው 100 ሚ.

ለጣእም
ቅዳሜ
ቁርስ
 የቆርቆሮኦትስ 50 ግራም 334 3.2 9.8 12.2
A.  ሙዝ 50 ግራም
 ወተት
ኦትስከሙዝጋርበወተትተ 100 ሚ.ሊ
 አዮዲንያለውጨው
ፈጭቶ ለጣእም
 ወተት 100 ሚ.ሊ 285.6 3.3 10.9 3.7
B.ሴሪፋምበወተት  ሙዝ/ብርቱካን
40 ግ
 ሴሪፋም
50 ግ
 ዳቦ 100 ግራ 253 2.7 9.8 4.7
 ወተት
C.ዳቦበወተትተፈትፍቶ ም
125 ሚ.ሊ
ምሳ
A.  የተቀቀለዱባ 20 ግራም 218 0.2 3.6 8.6

የዱባገንፎከበቆሎዱቄትጋ  የበቆሎዱቄት 30 ግራም

 ዘይት/ለጋቅቤ
ርበወተት  ወተት 1 ሻ.ማ
 አዮዲንያለውጨው 100 ሚ.ሊ
ለጣእም
B.  የተቀቀለአተርክክ 25 ግራም 276 3.5 8 8

አልጫአተርክክበቆስጣበእን  ቀ.ሽንኩርት ½ እራስ

 ነ.ሽንኩርት
ጀራ  ዘይት/ለጋቅቤ 1 ፍንካች
 አዮዲንያለውጨው 1 ሻ.ማ
ለጣእም
C.  እንቁላል 40 ግራም 239 2.1 7.7 10.7

እንቁላልበቲማቲምስጎበእ  ቲማቲም 30 ግራም

 ቀ.ሽንኩርት
ንጀራ  ዘይት/ለጋቅቤ 5 ግራም
 አዮዲንያለውጨው 1 ሻ.ማ
 እንጀራ
ለጣእም

50 ግራም
እራት
A.የፓስቲኒእናየዶሮስጋየካ  ፓስቲኒ 50 ግራም 230 1.5 8 7
 ካሮት 25 ግራም
ሮትሾርባበወፍራሙ
 ቀ.ሽንኩርት
 ነ.ሽንኩርት 5 ግራም
 የዶሮስጋ 1 ፍንካች
 ወተት/ውሃ
50 ግራም
  ዘይት/ለጋቂቤ 100 ሚ.ሊ
 አዮዲንያለውጨው 1 ሻ.ማ
ለጣእም
B.ቡላገንፎበወተት  ቡላ 50 ግ 214 5.4 3.9 9
 ዘይት/ለጋቂቤ
1 ሻ.ማ
 ወተት
 አዮዲንያለውጨው 100

ሚ.ሊ

ለጣእም
C.አልጫሽሮበእንቁላልበእ  የሽሮእህል 2 የሾ.ማ 270 4 8 7
 ሽንኩርት
ንጀራተፈትፍቶ 5 ግራም
 ቲማቲም
 ዘይት/ለጋቂቤ 30 ግራም
 በእንጀራ 1 ሻ.ማ
 እንቁላልተመትቶ
 አዮዲንያለውጨው 50 ግራም
40 ግራም
ለጣእም
እሁድ
ቁርስ
 የተቀቀለድንች 50 ግራም 230 1.6 11 10
A.የተቀቀለድንችእናካሮት  የተቀቀለካሮት 30 ግራም
 ወተት
በወተት  ዘይት/ለጋቂቤ 100 ሚ.ሊ
 አዮዲንያለውጨው 1 ሻ.ማ
ለጣእም
B. ኦትስከሙዝጋርበወተት  የቆርቆሮኦትስ 50 ግራም 291 3.9 10 12
 ዘይት/ለጋቂቤ
1 ሻ.ማ
 ሙዝ
 ወተት 25 ግራም
 ውሃ
100 ሚ.ሊ
 አዮዲንያለውጨው
---
ለጣእም
 የባቄላዱቄት 30 ግራም 220.8 2.4 10.5 9
 የተቀቀለካሮት
C.የባቄላዱቄትከተቀቀለካ  ዘይት/ለጋቂቤ 30 ግራም
 ወተት
ሮትጋርበወተትተገንፍቶ 1 ሻ.ማ
 አዮዲንያለውጨው
100 ሚ.

ለጣእም
ምሳ
 ቀይጤፍ 25 ግራም 201 3.7 4.6 13
A.የቀይጤፍገንፎበቆስጣ/  ዘይት/የገበታቅቤ
2 ሻ.ማ
 ተቀቅሎየተፈጨካ
በካሮትበወተት ሮት/ቆስጣ 30 ግራም
 ወተት
100 ሚ.ሊ
 ውሃ(ማብሰያ)
 አዮዲንያለውጨው ----
ለጣእም
 እንቁላል 50 ግራም 184 0.9 6.8 15
 ዘይት
B.በለጋውየተጠበሰእንቁላ 2 የሻ.ማ
 የተቀቀለድንች
ልበተቀቀለድንችተፈጭቶ(  አዮዲንያለውጨው 30 ግራም

ተለንቅጦ) ለጣእም
 የተቀቀለካሮት 30 ግራም 200 1.4 7.6 6.5
C.  የተቀቀለአጥንትየ
25 ግራም
ሌለውአሳ
አልጫየአሳወጥከካሮትእና  ሽንኩርት 5 ግራም
 ዘይት/ቅቤ
ከዝኩኒጋርየተሰራ 1 ሻ.ማ
 እንጀራ/በዳቦ
(ተፈትፍቶ) 50 ግራም
እራት
 የተቀቀለአተርክክ 50 ግራም 276 3.5 8 8
A.አተርክክአልጫበካሮት  ቀ.ሽንኩርት 5 ግራም
 ነ.ሽንኩርት
(በእንጀራ/በዳቦ)  ዘይት/ለጋቂቤ 1 ፍንካች

ተፈትፍቶ  አዮዲንያለውጨው 1 ሻ.ማ

 በእንጀራ/በዳቦ
 አዮዲንያለውጨው ለጣእም
50 ግራም
/ስላይስዳቦ
 ለጣእም
B.  እንቁላል 40 ግራም 239 2.1 7.7 10.7

እንቁላልበቲማቲምስጎበእ  ቲማቲም 30 ግራም

 ቀ.ሽንኩርት
ንጀራ  ዘይት/ለጋቅቤ 5 ግራም
 አዮዲንያለውጨው 1 ሻ.ማ
 እንጀራ
ለጣእም

50 ግራም
C.  ፓስቲኒ 50 ግራም 270 1.5 8 14

የፓስቲኒእናየዶሮስጋየካሮ  ካሮት 25 ግራም

 ቀ.ሽንኩርት
ትሾርባበወፍራሙ  ነ.ሽንኩርት ½ እራስ
 የዶሮስጋ 1 ፍንካች
 ወተት/ውሃ
30 ግራም
 ዘይት/ለጋቂቤ
 አዮዲንያለውጨው 100 ሚ.ሊ
2 ሻ.ማ
ለጣእም

Food from home / Visitors providing food to patients

It is important to speak the ward nurse, dietitian, or speech therapy before bringing food in for a
patient.

 Foods that is safe to bring for patient

These foods which are stored at room temperature or on the supermarket shelf include

 Dry and sweet biscuits

 Breakfast cereals
 Fresh whole fruit and dried fruits
 Bread, muffins, plain cakes
 Pre- packed drinks – juice, soft drinks, bottled water
 Foods that are not allowed to be given to patients
  Raw meat , raw egg
 Raw fish
 Any food that has been left out of the refrigerator for long than 2 hours

WE CANNOT ACCEPT RESPONSIBILITY FOR THE SAFETY OF FOOD PREPARED OUT

SIDE THE HOSPITAL AND PROVIDEDED TO PATIENTS
የአንድታካሚየዕለትየምግብፍጆታወጭመተመኛቅፅ (Budget forecasting tool)

የምግብ የምግብዓይነ የግብዓትዝርዝርእናመጠንበግ ለእያንዳንዱግብዓትየወጣወጭበ አጠቃላይየምግቡዋ የሁለትየምግብዓይነትአማካይዋጋ

ሰዓት ት* ራም** ብር*** ጋ ****

ቁርስ 1. Please
state food
list here
2.
ምሳ 1.
2.
እራት 1.
2.
መክሰስ 1.
2.
ፍራፍሬ 1.
2.
ውሃ
አጠቃላይየአንድሰውየምግብወጭድምር
የሰንጠረዡመግለጫ

* ተራቁጥርአንድዋጋውከፍተኛየሆነምግብእናተራቁጥርሁለትዋጋውዝቅተኛየሆነየምግብዓይነቶችናቸው፡፡

**ለተመረጡትየምግብዓይነቶችየሚያስፈልግየግብዓትዝርዝርእናመጠንበግራምይቀመጣል፡፡

***ለእያንዳንዱግብዓትየወጣወጭበገንዘብለማወቅየበጀትዓመቱንየምግብጥሬእቃዋጋመነሻበማድረግለምግቡአገልግሎትላይየዋሉግብዓቶችዋጋተሰልቶይ

ቀመጣል፡፡
****የሁለቱየምግብዋጋተደምሮእናለሁለትተካፍሎየሚገኝዋጋአማካይየቁርስ፣የምሳ፣የእራትየመክሰስ፣የፍራፍሬየእያንዳንዱዋጋተደርጎይወሰዳል፡፡
የግብዓትአጠቃቀምመመዘኛ

ቀጥ ግብዓት ለ 1 1 ኪሎ/ሊትርየሚያስተናግደውየሰውብዛ አስተያተ

ር ሰውበምግብየሚያስፈልገውመጠን ት ት
1 ዘይት 20 ግ
2 ስጋ 100 ግ
3 ወተት
4
አጠቃላይየታካሚየምግብፍጆታእናወጪሪፖርትማቅረቢያቅፅ

የምግብ የምግብዓ የሚስፈልገውግብዓ በሳምንትውስጥየተስተና አጠቃላይየግብዓ የ1 ለየግብዓቱየወጣ የምግቡአጠቃላ

ሰዓት ይነት ትናመጠን ገደሰውብዛት ትመጠን* ኪ.ግ/ሊትርየግብዓ ወጪበብር ** ይዋጋ***

(ታካሚናሰራተኛ) ትዋጋበብር

ቁርስ ፍርፍር

በሳምንቱውስጥለየምግቡየወጣወጪአጠቃላይድምር
*አጠቃላይየግብዓትመጠንየሚሰላውለ 1 ሰውየሚያስፈልግየግብዓቱመጠንከተመገበውየሰውቁጥርጋርተባዝቶይሰላል፡፡

**ለየግብዓቱየወጣወጪበብርየሚሰላውየ 1 ኪ.ግ/ሊትርግብዓትዋጋንከአጠቃላይየግብዓትመጠንፍጆታጋርበማባዛትይሆናል፡፡
***የምግቡአጠቃላይዋጋየሚሰላውለምግቡግብዓቶችየወጣውወጪተደምሮነው፡፡
የልጆችምግብአማራጮች (ከ 11 ወር -5 ዓመት)

ቁርስ ምሳእናእራት መቆያ

ዳቦበማባያ ማካሮኒ/ፓስታ/ሩዝ የተቀቀለድንች

(የለውዝቅቤ/ማርማላት/ማር/ በቲማቲምስጎ (በወተት)

የሰሊጥቅቤ)
እንቁላልበዳቦ ማካሮኒ/ፓስታ/ሩዝ የተቀቀለስኳርድ

(ፍርፍር/ሳንዱች) በአትክልትስጎ ንች (በወተት)

የእንቁላልስልስበዳቦ ማካሮኒ/ፓስታ/ሩዝ ብስኩትበወተት

በስጋ/ዶሮስጎ
የበለፀገቂጣ እንጀራበሽሮወጥእናቆስጣከተቀቀ እርጎ

(በወተትእናእንቁላልየበለፀገቂ ለእንቁላልጋር

ጣ)
ፉል (ባቄላ/ቦሎቄ) እንጀራበምስርወጥእናጥቅልጎመንበ አጥሚት

ከአትክልትጋር ካሮት
የቆርቆሮአጃ (ኦትስገንፎ) እንጀራበስጋወጥእናቀይስርበድንች ብርቱካን

በአትክልት
ቂንጬበአትክልት የአትክልትእናየስጋ/የዶሮሾርባ ፓፓያ
የቡላገንፎበወተት የዱባሾርባ ሙዝ
ተቀቅሎየተፈጨየአትክልትገን የተቀላቀለአትክልትጥብስከተቀቀለ ማንጎ

ፎበቂቤ/በዘይት እንቁላልጋርበዳቦ/እንጀራ

(ድንች/ካሮት/ዱባ/ዝኩኒወ.ዘ.

ተ)
ገንፎበወተትእናበአትክልት እንጀራፍርፍርበስጋ የተቀቀለበቆሎ

(የበቆሎ/የገብስ/ማሽላወዘተ)
 የምግብፕሮግራም (11 ወር - 5 ዓመት)

መለያ ሰኞ ማክሰኞ ረቡዕ ሐሙስ አርብ ቅዳሜ እሁድ

ቁርስ
1 እንቁላልፍርፍርበ ዳቦበለውዝቅቤ/ የቦሎቄፉልበአትክልት እንቁላልሳንዱች የተፈጨየድብልቅ የቡላገንፎበወተት የእህልገንፎበወተ

ዳቦ በማር ከዳቦጋር አትክልትገንፎበቅ ትናበአትክልት

ቤ/ዘይት
2 እንጀራፍርፍርበስ እንቁላልስልስበዳቦ እንጀራፍርፍርበዳቦከ የበለፀገቂጣ ዳቦበማርማላት የባቄላፉልበአትክል የበለፀገቂጣ

ጋከዳቦጋር አትክልትጋር (በወተትናእንቁላል ትከዳቦጋር (በወተትናእንቁላ

የተጋገረ) ልየተጋገረ)
3 ዳቦበማርማላት ቅንጬበአትክልትእ የኦትስገንፎበአትክል ዳቦበለውዝቅቤ እንቁላልስልስበዳቦ እንጀራፍርፍርበስጋ የቦሎቄፉልበአትክ

ናበቅቤ ት ከዳቦጋር ልትከዳቦጋር

መቆያ
1 አቮካዶ ብርቱካን ሙዝ ማንጎ ፓፓያ ሙዝ አቮካዶ
2 ብስኩትበወተት እርጎ ብስኩትበወተት አጥሚት ብስኩትበወተት የተቀቀለድንችበወ የተቀቀለበቆሎ

ተት
ምሳ
1 አልጫስጋወጥበአ ማካሮኒበቲማቲም ሽሮወጥእናቆስጣከተ እንጀራፍርፍርበስጋ ማካሮኒበቲማቲ አልጫስጋወጥበአት ስጋወጥከቀይስርእ

ትክልት ስጎ ቀቀለእንቁላልጋር ከዳቦጋር ምስጎ ክልት ናድንችጋር

በእንጀራ/ዳቦ በእንጀራ/ዳቦ በእንጀራ/ዳቦ በዳቦ/እንጀራ

2 ማካሮኒበስጋስጎ ስጋወጥከቀይስርእና ፓስታበአትክልትስጎ ሩዝበዶሮስጎ ማካሮኒበስጋስጎ ሩዝበስጋስጎ ፓስታበስጋስጎ

ድንችጋር
 በዳቦ/እንጀራ
3 የዱባሾርባበዳቦ የአትክልትእናየስጋ የተቀላቀለአትክልት ሩዝበአትክልትስጎ ድፍንምስርወጥከ የዱባሾርባበዳቦ የአትክልትእናየዶ

ሾርባ ጥብስከተቀቀለእንቁ ጥቅልጎመንበካሮት ሮሾርባ

ላልጋር ጋር

በዳቦ/እንጀራ በዳቦ/እንጀራ
መቆያ
1 ብርቱካን ሙዝ ማንጎ አቮካዶ ሙዝ ብርቱካን ማንጎ
2 እርጎ ብስኩትበወተት የተቀቀለስኳርድንች የተቀቀለበቆሎ የተቀቀለድንችበወ ብስኩትበወተት አጥሚት

(በወተት) ተት
እራት
1 ሩዝበአትክልትስጎ ሩዝበስጋስጎ ፓስታበዶሮስጎ ማካሮኒበቲማቲም ማካሮኒበአትክልት የአትክልትእናየስጋ ስጋወጥከቀይስርእ

ስጎ ስጎ ሾርባ ናድንችጋር

በዳቦ/እንጀራ
2 የአትክልትእናየስጋ ማካሮኒበስጋስጎ ሩዝበዶሮስጎ የዱባሾርባበዳቦ ማካሮኒበስጋስጎ ሩዝበአትክልትስጎ የዱባሾርባበዳቦ

ሾርባ
3 ሽሮወጥእናቆስጣ ድፍንምስርወጥከጥ አልጫስጋወጥበአትክ የተቀላቀለአትክል ሽሮወጥእናቆስጣ ድፍንምስርወጥከጥ የተቀላቀለአትክል

ከተቀቀለእንቁላል ቅልጎመንበካሮትጋ ልት ትጥብስከተቀቀለእ ከተቀቀለእንቁላል ቅልጎመንበካሮትጋ ትጥብስከተቀቀለ

ጋር ር በእንጀራ/ዳቦ ንቁላልጋር ጋር ር እንቁላልጋር

በእንጀራ/ዳቦ በዳቦ/እንጀራ በዳቦ/እንጀራ በእንጀራ/ዳቦ በዳቦ/እንጀራ በዳቦ/እንጀራ

ማስታወሻ፡- በሜኑውስጥካሉየተለያዩየምግብአማራጮችለሁሉምየእድሜክልልየሚሆኑምግቦችእንዲካተቱተሞክሯል፡፡
 የምግቦችይዘትምዘና (1-5 ዓመት)/ Dietary analysis (1-5Yrs)

ሰኞ

የምግብአይነት ግብዓት መጠን Energy Iron Protein Fat

(Kcal) (mg) (g) (g)

A. እንቁላልፍርፍ እንቁላል 1 ፍሬ 249.3 1.5 12.7 13.5

ርበዳቦ
ዘይት 5 ሚሊ

ቀይሽንኩርት 10 ግ

ዳቦ 1 ተቆራጭ

ወተት (የሚጠጣ) 125 ሚ.ሊ

B. እንጀራፍርፍ ቀይሽንኩርት 25 ግ 265.9 1.1 12.0 14.0

ርበስጋከዳቦጋ
ዘይት 7.5 ግ
ር
ስጋ 25 ግ

ቲማቲም 25 ግ

እንጀራ (ለፍርፍር) 1/5 እንጀራቁርጥ

እንጀራ/ዳቦ 1/5 ቁርጥእንጀራ /

1 ተቆራጭ
ወተት (የሚጠጣ)

125 ሚ.ሊ

C. ዳቦበማርማላ ዳቦ 1 ተቆራጭ 212.3 0.6 8.8 7.9

ትናበለውዝቅ
ማርማላት 10 ግ
 ለውዝቅቤ 10 ግ

ቤ ወተት (የሚጠጣ) 125 ሚ.ሊ

A. አልጫስጋወጥ ቀይሽንኩርት 25 ግ 278.4 1.9 9.9 12.8

በአትክልት
ዘይት 7.5 ግ

በእንጀራ/ዳቦ
ስጋ 25 ግ

ቲማቲም 25 ግ

ድንች 25 ግ

ካሮት 25 ግ

እንጀራ/ዳቦ 1/5 ቁርጥእንጀራ /

1 ተቆራጭ

B. ማካሮኒበስጋስ ቀይሽንኩርት 25 ግ 287.5 1.3 11.3 11.9

ጎ
ዘይት 7.5 ግ

ስጋ 25 ግ

ቲማቲም 25 ግ

ማካሮኒ (የተቀቀለ) ½ ኩባያ

C. የዱባሾርባበዳ ቀይሽንኩርት 25 ግ 173.6 1.9 3.8 8.6

ቦ
ባሮሽንኩርት 20 ግ

(ተፈጭቶየሚቀርብ)
ዘይት/ የገበታቅቤ 7.5 ግ

ካሮት 25 ግ
 ዱባ 75 ግ

ዳቦ 1 ተቆራጭ

A. ሩዝበአትክል ሩዝ (የተቀቀለ) ½ ኩባያ 208.8 1.6 3.7 8.4

ትስጎ
ቀይሽንኩርት 25 ግ

ዘይት 7.5 ግ

ካሮት 15 ግ

ድንች 15 ግ

ፎሶሊያ 10 ግ

ዝኩኒ 15 ግ

B. የአትክልትእና ቀይሽንኩርት 25 ግ 269.8 2.5 9.8 11.9

የስጋሾርባ (1)
ባሮሽንኩርት 20 ግ

ዘይት 7.5 ግ

ካሮት 15 ግ

ድንች 15 ግ

ቦሎቄ (የተቀቀለ) 25 ግ

ስጋ 25 ግ

መኮሮኒ ½ ኩባያ

C. ሽሮወጥእናቆ ቀይሽንኩርት 25 ግ 290.9 2.7 9.1 15.4

ስጣ
ዘይት 7.5 ግ
 ሽሮ 1 የሾ. ማ

ቀይሽንኩርት 10 ግ

ዘይት 5ግ

77.2 1.0 6.4 5.6

ቆስጣ 20 ግ
በእንጀራ/ዳቦ

እንጀራ/ዳቦ 1/5 ቁርጥእንጀራ

(የተቀቀለእንቁላልእን እንቁላል 1 ፍሬ

ደአስፈላጊነቱአብሮመ (የተቀቀለ)

ቅረብይችላል)

ማክሰኞ

የምግብአይነት ግብዓት መጠን Energy Iron Protein Fat

(Kcal) (mg) (g) (g)

A. ዳቦበለውዝቅ ዳቦ 1 ተቆራጭ 214.8 0.7 10.1 10.4

ቤ/ በማር
የለውዝቅቤ/ማር 10 ግ
 ወተት (የሚጠጣ) 125 ሚ.ሊ

B. እንቁላልስል ቀይሽንኩርት 10 ግ 275.7 1.6 13.0 16.0

ስበዳቦ
ዘይት 7.5 ግ

ቲማቲም 25 ግ

እንቁላል 1 ፍሬ

ዳቦ 1 ተቆራጭ

ወተት (የሚጠጣ) 125 ሚ.ሊ

C. ቅንጬበአት ቅንጬ (የተቀቀለ) ½ ኩባያ 310.0 3.2 10.4 13.1

ክልትእናበቅ
ቀይሽንኩርት 10 ግ
ቤ
ካሮት 10 ግ

ብሮኮሊ 20 ግ

ቅቤ 7.5 ግ

ወተት (የሚጠጣ) 125 ሚ.ሊ

A. ማካሮኒበቲ ቀይሽንኩርት 25 ግ 242.8 2.0 8.1 11.8

ማቲምስጎ
ዘይት 7.5 ግ

ቲማቲም 25 ግ

ካሮት (የደቀቀ) 10 ግ

ማካሮኒ (የተቀቀለ) ½ ኩባያ

B. ስጋወጥከቀይ ቀይሽንኩርት 25 ግ 265.1 1.4 8.3 16.9

ስርእናድንች
 ጋር ዘይት 7.5 ግ

በዳቦ/እንጀራ ቲማቲም 25 ግ

ስጋ 25 ግ

ቀይሽንኩርት 10 ግ

ዘይት 5ግ

ቀይስር 25 ግ

ድንች 25 ግ

ዳቦ/እንጀራ 1 ተቆራጭ/

1/5 ቁርጥ

C. የአትክልትእ ቀይሽንኩርት 25 ግ 233.7 2.8 11.2 12.7

ናየስጋሾርባ
ባሮሽንኩርት 10 ግ
(2)
ዘይት 7.5 ግ

ስጋ 25 ግ

ሽምብራ (የራሰ) 25 ግ

ካሮት 15 ግ

ድንች 20 ግ

ፎሶሊያ 15 ግ

የአበባጎመን 20 ግ
 A. ሩዝበስጋስጎ ቀይሽንኩርት 25 ግ 241.6 1.8 8.1 11.8

ባሮሽንኩርት 10 ግ

ዘይት 7.5 ግ

ስጋ 25 ግ

ቲማቲም 25 ግ

ሩዝ (የተቀቀለ) ½ ኩባያ

B. ማካሮኒበስጋ ቀይሽንኩርት 25 ግ 287.5 1.3 11.3 11.9

ስጎ
ባሮሽንኩርት 10 ግ

ዘይት 7.5 ግ

ስጋ 25 ግ

ቲማቲም 25 ግ

መኮሮኒ (የተቀቀለ) ½ ኩባያ

C. ድፍንምስር ቀይሽንኩርት 25 ግ 248.5 1.4 8.1 16.9

ወጥከጥቅል
ዘይት 7.5 ግ

ጎመንበካሮትጋር
ድፍንምስር 1/4 ኩባያ

በዳቦ/እንጀራ
ቀይሽንኩርት 10 ግ

ዘይት 5ግ

ጥቅልጎመን ¼ ኩባያ

ካሮት 10 ግ
 ዳቦ/እንጀራ 1 ተቆራጭ/

1/5 ቁርጥ

ረቡዕ

የምግብአይነት ግብዓት መጠን Energy Iron Protein Fat

(Kcal) (mg) (g) (g)

A. የቦሎቄፉልበአ ቀይሽንኩርት 25 ግ 288.2 1.9 9.9 15.7

ትክልትከዳቦጋ 7.5 ግ
ዘይት
ር 25 ግ
ቲማቲም
50 ግ
ቦሎቄ (የተቀቀለ) 1/4 ኩባያ

ጥቅልጎመን 15 ግ

1 ተቆራጭ
ካሮት
125 ሚ.ሊ
ዳቦ

ወተት (የሚጠጣ)

B. እንጀራፍርፍር ቀይሽንኩርት 25 ግ 294.9 1.3 8.3 20.2

በዳቦከአትክልት ዘይት 7.5 ግ

ጋር ቲማቲም 25 ግ

እንጀራ (ለፍርፍር) 1/5 ቁርጥ

ዳቦ 1 ተቆራጭ
 ጥቅልጎመን ¼ ኩባያ

ካሮት 15 ግ

ወተት (የሚጠጣ) 125 ሚ.ሊ

C. የኦትስገንፎበአ ኦትስ 30 ግ 264.9 2.2 12.9 6.3

ትክልት ወተት 125 ሚ.ሊ

ካሮት(የደቀቀ)/ 25 ግ

ሙዝ 25 ግ

ወተት (የሚጠጣ) 125 ሚ.ሊ

A. ሽሮወጥእናቆስ ቀይሽንኩርት 25 ግ 290.9 2.7 9.1 15.4

ጣ ዘይት 7.5 ግ

በእንጀራ/ዳቦ ሽሮ 1 የሾ.ማ

ቀይሽንኩርት 10 ግ

ዘይት 5ግ
(የተቀቀለእንቁላልእንደ
ቆስጣ 20 ግ
አስፈላጊነቱአብሮመቅ
እንጀራ/ዳቦ 1/5 ቁርጥ/
ረብይችላል)
1 ተቆራጭ

እንቁላል 1 77.2 1.0 6.4 5.6

(የተቀቀለ)

B. ፓስታበአትክል ቀይሽንኩርት 25 ግ 256.4 2.2 7.3 8.6

ትስጎ ዘይት 7.5 ግ

ካሮት 15 ግ

ድንች 20 ግ
 ፎሶሊያ 15 ግ

ዝኩኒ 20 ግ

ፓስታ (የተቀቀለ) 100 ግ

C. የተቀላቀለአት ቀይሽንኩርት 10 ግ 250.9 2.5 10.7 14.2

ክልትጥብስከተ ባሮሽንኩርት 25 ግ
ቀቀለእንቁላል ዘይት 7.5 ግ
ጋር
ካሮት 20 ግ

በዳቦ/እንጀራ ድንች 25 ግ

ፎሶሊያ 15 ግ

የአበባጎመን 20 ግ

ብሮኮሊ 20 ግ

ዝኩኒ 15 ግ

እንቁላል 1 ፍሬ

(የተቀቀለ)

ዳቦ/እንጀራ 1 ተቆራጭ/

1/5 ቁርጥ

A. ፓስታበዶሮስጎ ቀይሽንኩርት 25 ግ 268.0 1.8 12.6 8.7

ባሮሽንኩርት 25 ግ

ዘይት 7.5 ግ

የዶሮስጋ 25 ግ

ቲማቲም 25 ግ

ፓስታ (የተቀቀለ) 1/2 ኩባያ

B. ሩዝበዶሮስጎ ቀይሽንኩርት 10 ግ 222.1 1.5 9.3 8.6

ባሮሽንኩርት 25 ግ
 ዘይት 7.5 ግ

የዶሮስጋ 25 ግ

ቲማቲም 25 ግ

ሩዝ (የተቀቀለ) ½ ኩባያ

C. አልጫስጋወጥ ቀይሽንኩርት 25 ግ 278.4 1.9 9.9 12.8

በአትክልት ባሮሽንኩርት 25 ግ

በእንጀራ/ዳቦ ዘይት 7.5 ግ

ስጋ 25 ግ

ቲማቲም 25 ግ

ድንች 15 ግ

ካሮት 15 ግ

እንጀራ/ዳቦ 1/5 ቁርጥ/

1 ተቆራጭ

ድምር
 ሐሙስ

የምግብአይነት ግብዓት መጠን Energy Iron Protein Fat

(g)
(Kcal) (mg) (g)

A. እንቁላልሳን እንቁላል 1 ፍሬ 246.5 1.4 12.6 13.5

ዱች ዘይት 5ግ

ዳቦ 1 ተቆራጭ

ወተት (የሚጠጣ) 125 ሚ.ሊ

B. የበለፀገቂጣ ዘይት/የገበታቅቤ 7.5 ግ 342.6 2.0 16.7 16.9

(በወተትናእ እንቁላል 1 ፍሬ
ንቁላልየተጋ ወተት 75 ሚ.ሊ
ገረ)
የስንዴዱቄት 30 ግ

ወተት (የሚጠጣ) 125 ሚ.ሊ

 C. ዳቦበለውዝ ዳቦ 1 ተቆራጭ 214.8 0.7 10.1 10.4

ቅቤ የለውዝቅቤ ½ የሾ. ማ

ወተት (የሚጠጣ) 125 ሚ.ሊ

A. እንጀራፍር ቀይሽንኩርት 25 ግ 265.9 1.1 12.0 14.0

ፍርበስጋ ዘይት 7.5 ግ

ከዳቦጋር ቲማቲም 25 ግ

ስጋ 25 ግ

እንጀራ (ለፍርፍር) 1/5 እንጀራቁርጥ

ዳቦ 1/5 እንጀራቁርጥ/ 1

ተቆራጭ

B. ሩዝበዶሮስ ቀይሽንኩርት 10 ግ 222.1 1.5 9.3 8.6

ጎ ባሮሽንኩርት 25 ግ

ዘይት 7.5 ግ

የዶሮስጋ 25 ግ

ቲማቲም 25 ግ

ሩዝ (የተቀቀለ) ½ ኩባያ

C. ሩዝበአትክ ቀይሽንኩርት 25 ግ 208.8 1.6 3.7 8.4

ልትስጎ ዘይት 7.5 ግ

ካሮት 15 ግ

ድንች 15 ግ

ፎሶሊያ 10 ግ

ዝኩኒ 15 ግ

ሩዝ (የተቀቀለ) ½ ኩባያ

A. ማካሮኒበቲ ቀይሽንኩርት 25 ግ 242.8 2.0 8.1 11.8

 ማቲምስጎ ዘይት 7.5 ግ

ቲማቲም 25 ግ

ካሮት (የደቀቀ) 20 ግ

ማካሮኒ (የተቀቀለ) ½ ኩባያ

B. የዱባሾርባበ ቀይሽንኩርት 25 ግ 173.6 1.9 3.8 8.6

ዳቦ ባሮሽንኩርት 25 ግ

ዱባ 50 ግ

ካሮት 25 ግ

ዳቦ 1 ተቆራጭ

C. የተቀላቀለ ቀይሽንኩርት 10 ግ 250.9 2.5 10.7 14.2

አትክልትጥ ባሮሽንኩርት 25 ግ
ብስከተቀቀ ካሮት 20 ግ
ለእንቁላልጋ
ድንች 25 ግ
ር
ፎሶሊያ 15 ግ

በዳቦ/እንጀራ የአበባጎመን 20 ግ

ብሮኮሊ 20 ግ

ዝኩኒ 15 ግ

እንቁላል (የተቀቀለ) 1 ፍሬ

ዳቦ/እንጀራ 1 ተቆራጭ/

1/5 ቁርጥ
 አርብ

የምግብአይነት ግብዓት መጠን Energy Iron Protein Fat

(g)
(Kcal) (mg) (g)

A. የተፈጨየድ ድንች (የተቀቀለ) 25 ግ 236.9 1.7 10.9 13.3

ብልቅአትክል ካሮት (የተቀቀለ) 25 ግ

ትገንፎከእን ዝኩኒ (የተቀቀለ) 25 ግ
ቁላልጋርበቅ
ቅቤ/ዘይት 7.5 ግ
ቤ/ዘይት
ወተት (ለማቀላቀል) 50 ሚ.ሊ
(በደቃቁተከትፎመዘ
ወተት (የሚጠጣ) 125 ሚ.ሊ
ጋጀትየሚችል)
እንቁላል (የተቀቀለ) 1/2
B. ዳቦበማርማ ዳቦ 1 ተቆራጭ 210.8 0.6 8.8 7.9

ላትእናበለው የለውዝቅቤ 7.5 ግ

ዝቅቤ ማርማላት 7.5 ግ

ወተት (የሚጠጣ) 125 ሚ.ሊ

C. እንቁላልስል ቀይሽንኩርት 25 ግ 275.7 1.6 13.0 16.0

ስበዳቦ ዘይት 7.5 ግ

ቲማቲም 25 ግ

እንቁላል 1 ፍሬ

ዳቦ 1 ተቆራጭ

ወተት (የሚጠጣ) 125 ሚ.ሊ

A. ማካሮኒበቲ ቀይሽንኩርት 25 ግ 242.8 2.0 8.1 11.8

ማቲምስጎ ዘይት 7.5 ግ

ቲማቲም 25 ግ

ካሮት (የደቀቀ) 20 ግ

ማካሮኒ (የተቀቀለ) ½ ኩባያ

B. ማካሮኒበስጋ ቀይሽንኩርት 25 ግ 287.5 1.3 11.3 11.9

ስጎ ዘይት 10 ግ

ስጋ 25 ግ

ቲማቲም 25 ግ

ማካሮኒ ½ ኩባያ

C. ድፍንምስር ቀይሽንኩርት 25 ግ 248.5 1.4 8.1 16.9

ወጥከጥቅልጎ ዘይት 7.5 ግ

መንበካሮትጋ ቲማቲም 25 ግ
ር
ድፍንምስር 1/4 ኩባያ
በዳቦ/እንጀራ (የተቀቀለ)

ቀይሽንኩርት 10 ግ

ዘይት 5ግ

ጥቅልጎመን ¼ ኩባያ

ካሮት 10 ግ

ዳቦ/እንጀራ 1 ተቆራጭ/

1/5 ቁርጥ

A. ማካሮኒበአት ቀይሽንኩርት 25 ግ 256.4 2.2 7.3 8.6

ክልትስጎ ዘይት 7.5 ግ

ካሮት 15 ግ

ድንች 15 ግ

ፎሶሊያ 10 ግ

ዝኩኒ 15 ግ

ማካሮኒ (የተቀቀለ) 100 ግ

B. ማካሮኒበስጋ ቀይሽንኩርት 25 ግ 287.5 1.3 11.3 11.9

ስጎ ዘይት 10 ግ

ስጋ 25 ግ

ቲማቲም 25 ግ

ማካሮኒ (የተቀቀለ) ½ ኩባያ

C. ሽሮወጥእና ቀይሽንኩርት 25 ግ 290.9 2.7 9.1 15.4

ቆስጣ ዘይት 7.5 ግ

በእንጀራ/ዳቦ ሽሮ 1 የሾ.ማ

ቀይሽንኩርት 10 ግ

ዘይት 5ግ
 ቆስጣ 20 ግ

እንጀራ/ዳቦ 1/5 ቁርጥ/

(የተቀቀለእንቁላልእን
1 ተቆራጭ
ደአስፈላጊነቱአብሮ
እንቁላል (የተቀቀለ) 1 77.2 1.0 6.4 5.6
መቅረብይችላል)

ቅዳሜ

የምግብአይነት ግብዓት መጠን Energy Iron Protein Fat

(g)
(Kcal) (mg) (g)

A. የቡላገንፎበወተት ቡላ 75 ግ 272.1 9.05 21.3 8.0

ወተት 75 ሚ.ሊ

ቅቤ 5ግ

ወተት (የሚጠጣ) 125 ሚ.ሊ

B. የባቄላፉልበአትክል ቀይሽንኩርት 25 ግ 207.2 1.7 6.7 10.1

 ትከዳቦጋር ዘይት 7.5 ግ

ቲማቲም 25 ግ

ባቄላ (የተቀቀለ) ¼ ኩባያ

ጥቅልጎመን 1/4 ኩባያ

ካሮት 15 ግ

ዳቦ 1 ተቆራጭ

ወተት (የሚጠጣ) 125 ሚ.ሊ

C. እንጀራፍርፍርበስ ቀይሽንኩርት 25 ግ 265.9 1.1 12.0 14.0

ጋከዳቦጋር ዘይት 7.5 ግ

ቲማቲም 25 ግ

ስጋ 25 ግ

እንጀራ (ለፍርፍር) 1/5 እንጀራቁርጥ

ዳቦ 1 ተቆራጭ

A. አልጫስጋወጥበአ ቀይሽንኩርት 25 ግ 278.4 1.9 9.9 12.8

ትክልት ባሮሽንኩርት 25 ግ

በእንጀራ/ዳቦ ዘይት 7.5 ግ

ስጋ 25 ግ

ቲማቲም 25 ግ

ድንች 15 ግ

ካሮት 15 ግ

እንጀራ/ዳቦ 1/5 ቁርጥ/

1 ተቆራጭ

B. ሩዝበስጋስጎ ቀይሽንኩርት 10 ግ 241.6 1.8 8.1 11.8

ባሮሽንኩርት 25 ግ
 ዘይት 7.5 ግ

የዶሮስጋ 25 ግ

ቲማቲም 25 ግ

ሩዝ (የተቀቀለ) ½ ኩባያ

C. የዱባሾርባበዳቦ ቀይሽንኩርት 25 ግ 173.6 1.9 3.8 8.6

ባሮሽንኩርት 25 ግ

ዘይት/ የገበታቅቤ 7.5 ግ

ዱባ 50 ግ

ካሮት 25 ግ

ዳቦ 1 ተቆራጭ

A. ሩዝበአትክልትስጎ ቀይሽንኩርት 25 ግ 208.8 1.6 3.7 8.4

ዘይት 7.5 ግ

ካሮት 15 ግ

ድንች 15 ግ

ፎሶሊያ 10 ግ

ዝኩኒ 15 ግ

ሩዝ (የተቀቀለ) ½ ኩባያ

B. ድፍንምስርወጥከ ቀይሽንኩርት 25 ግ 173.6 1.9 3.8 8.6

ጥቅልጎመንበካሮት ዘይት 7.5 ግ

ጋር ቲማቲም 25 ግ

በዳቦ/እንጀራ ድፍንምስር 1/4 ኩባያ

(የተቀቀለ)

ቀይሽንኩርት 10 ግ
 ዘይት 5ግ

ጥቅልጎመን ¼ ኩባያ

ካሮት 10 ግ

ዳቦ/እንጀራ 1 ተቆራጭ/

1/5 ቁርጥ

እሁድ

የምግብአይነት ግብዓት መጠን Energy Iron Protein Fat

(g)
(Kcal) (mg) (g)

A. የእህልገንፎ የአጃእህል 50 ግ 297.9 2.9 13.3 8.7

በወተትናበ ወተት 75 ሚ.ሊ

አትክልት ቅቤ 5ግ
 ቆስጣ 20 ግ

(አጃ/ገብስ/ስን ካሮት (የደቀቀ) 15 ግ

ዴ) ወተት (የሚጠጣ) 125 ሚ.ሊ

B. የበለፀገቂጣ ዘይት/የገበታቅቤ 7.5 ግ 342.6 2.0 16.7 16.9

(በወተትናእ እንቁላል 1 ፍሬ
ንቁላልየተጋ ወተት ¼ ኩባያ
ገረ)
የስንዴዱቄት 30 ግ

C. የቦሎቄፉል ቀይሽንኩርት 25 ግ

በአትክልትከ ዘይት 7.5 ግ

ዳቦጋር ቲማቲም 25 ግ

ቦሎቄ (የተቀቀለ) ¼ ኩባያ

ጥቅልጎመን 1/4 ኩባያ

ካሮት 15 ግ

ዳቦ 1 ተቆራጭ

A. ስጋወጥከቀ ቀይሽንኩርት 25 ግ 265.1 1.4 8.3 16.9

ይስርእናድን ዘይት 7.5 ግ

ችጋር ቲማቲም 25 ግ

በዳቦ/እንጀራ ስጋ 25 ግ

ቀይሽንኩርት 10 ግ

ቀይስር 25 ግ

ድንች 25 ግ

ዳቦ/እንጀራ 1 ተቆራጭ/
 1/5 ቁርጥ

B. ፓስታበስጋ ቀይሽንኩርት 10 ግ 287.5 1.3 11.3 11.9

ስጎ ባሮሽንኩርት 25 ግ

ዘይት 7.5 ግ

የዶሮስጋ 25 ግ

ቲማቲም 25 ግ

ፓስታ (የተቀቀለ) ½ ኩባያ

C. የአትክልትእ ቀይሽንኩርት 25 ግ 219.5 2.85 18.6 8.3

ናየዶሮሾርባ ባሮሽንኩርት 25 ግ

ዘይት 7.5 ግ

የዶሮስጋ 40 ግ

ድፍንምስር 50 ግ

ካሮት 15 ግ

ድንች 25 ግ

ፎሶሊያ 15 ግ

የአበባጎመን 20 ግ

A. ስጋወጥከቀ ቀይሽንኩርት 25 ግ 265.1 1.4 8.3 16.9

ይስርእናድን ዘይት 7.5 ግ

ችጋር ቲማቲም 25 ግ

በዳቦ/እንጀራ ስጋ 25 ግ

ቀይሽንኩርት 10 ግ

ቀይስር 25 ግ

ድንች 25 ግ

ዳቦ/እንጀራ 1 ተቆራጭ/ 1/5 ቁርጥ

 B. የዱባሾርባበ ቀይሽንኩርት 25 ግ 173.6 1.9 3.8 8.6

ዳቦ ባሮሽንኩርት 25 ግ

ዘይት/ የገበታቅቤ 7.5 ግ

ዱባ 50 ግ

ካሮት 25 ግ

ዳቦ 1 ተቆራጭ

C. የተቀላቀለ ቀይሽንኩርት 10 ግ 250.9 2.5 10.7 14.2

አትክልትጥ ባሮሽንኩርት 25 ግ
ብስከተቀቀ ካሮት 20 ግ
ለእንቁላልጋ
ድንች 25 ግ
ር
ፎሶሊያ 15 ግ

በዳቦ/እንጀራ የአበባጎመን 20 ግ

ብሮኮሊ 20 ግ

ዝኩኒ 15 ግ

እንቁላል 1 ፍሬ

(የተቀቀለ)

ዳቦ/እንጀራ 1 ተቆራጭ/

1/5 ቁርጥ

ለጽኑህሙማንየተዘጋጀየፈሳሽምግብዝርዝር

1. አጥሚትበወተት( 2 ሊትርየሚሆን) 0.9kcal/ml

ግብዓት መጠን
ዱቄት 200 ግ
ወተት 2% 1500 ሚሊ
ስኳር 2 የሾርባማንኪያ
ዘይት 2 የሾርባማንኪያ
ጨው 2ግ
አጠቃላይመጠን 2000 ሚሊ
ኃይል/Energy 1800 ካሎሪ
Protein 68 ግ
አዘገጃጀት ግብዓቶቹሁሉተቀላቅለው፣ውሃእየጨመሩ፣እስኪበስልማማሰል፣ከበሰለበኋላመጠኑ 2

ሊትርእስኪሆንየፈላውሃጨምሮማሟላት

 መብሰልየሚያስፈልገው።ከመሰጠቱ 3 ሰዓትበፊትታዞመሰራትአለበት

 ይህ፣በትእዛዝየሚሰራነው።ከተሰራበኋላከ 4 ሰዓትበላይውጭመቀመጥየለበትም።

2.ቦንቤ( 2 ሊትርየሚሆንከፍተኛፕሮቲንለሚያስፈልገው) 0.9kcal/ml

ግብዓት መጠን
ወተት 1200 ሚ.ሊ
ሙዝ 6 አነስተኛ
የተቀቀለእንቁላል 6 እንቁላል
ዘይት 6 የሻይማንኪያ
አጠቃላይመጠን 2000 ሚሊ
ኃይል/Energy 1800 ካሎሪ
Protein 92 ግ
አዘገጃጀት  እንቁላሉንበቅድሚያበአግባቡመቀቀል

 ሁሉንምግብአቶችወደምግብመፍጫጨምሮበደንብእስኪልምድረስመፍጨት

 ይህግብዓቶቹአስቀድመውተዘጋጅተው፣በንጹህቦታተቀምጠው፣በሚፈለግበትጊዜለማዘጋጀትይቻላል።

3.ወተትበበሶ( 1 ሊትር, የ 1/2 ቀን/12 ሰዓትየሚበቃ )1kcal/ml

ግብዓት መጠን
በሶዱቄት 100 ግ ( 5 የሾርባማንኪያ)
ዱቄትወተት 100 ግ ( 5 ስፍርየሾርባማንኪያ)
ዘይት 1 የሾርባማንኪያ
ዉሃ 800 ሚ.ሊ (1 ሊትር)
ጨው 1.5 ግራም
አጠቃላይመጠን 1000 ሚሊ
ኃይል/Energy 970 ካሎሪ
Protein 35.8 ግ
አዘገጃጀት በሶዱቄቱ፣ወተትዱቄት፣ውሃአንድላይጨምሮ፣በመፍጫበደንብመፍጨት፣ከዚያምበደረቅማጥለ

ያማጥለል/ ካስፈለገውሃመጨመር

 ይህግብዓቶቹአስቀድመውተዘጋጅተው፣በንጹህቦታተቀምጠው፣በሚፈለግበትጊዜለማዘጋጀትይቻላል።

4. ቦንቤ( 1 ½ ሊትርየሚሆንበትንሽመጠንከፍተኛጉልበትየሚሰጥ) 1.2kcal/ml

ግብዓት መጠን
ወተት 1000 ሚ.ሊ
ሙዝ 2 አነስተኛ
የተቀቀለእንቁላል/ ተልጦ 3 እንቁላል
ዘይት 4 የሻይማንኪያ
የለውዝቅቤ 60 ግ ( 2 የሾርባማንኪያ )
በሶ 20 ግ / 2 የሾርባማንኪያ
ጨው 2 ግራም
ውሃ 100 ሚልተጨማሪካስፈለገ
አጠቃላይመጠን 1300 ሚሊ
ኃይል/Energy 1500 ካሎሪ
Protein 76 ግ
አዘገጃጀት በመፍጫ/ ሁሉንምግብዓቶች (ከውሃበስተቀር)

ጨምሮመፍጨት፣ውሃእንደቅጥነቱእያዩመጨመር

 ይህግብዓቶቹአስቀድመውተዘጋጅተው፣በንጹህቦታተቀምጠው፣በሚፈለግበትጊዜለማዘጋጀትይቻላል።

5. ኦትስ (ከወተትነጻ) 1.4kcal/m

ግብዓት መጠን
ኦትስ 240 ግ( 16 የሾርባማንኪያ )/ 8 የቡናሲኒ
ሙዝ 4 አነስተኛ
ዘይት 1 የሾርባማንኪያ
የለውዝቅቤ 120 ግ ( 4 የሾርባማንኪያ )
ጨው
ውሃ 1000 ሚ.ሊ
አጠቃላይመጠን 1440 ሚሊ
ኃይል/Energy 2064 ካሎሪ
Protein 64 ግ
አዘገጃጀት አጃውከውሃጋርተጥዶከበሰለበኋላ፣ሙዝ +

ኦቾሎኒቅቤናዘይትተጨምሮበመፍጫይፈጫል፣ይህምበማጥለያአልፎይቀመጣል

 ይህግብዓቶቹአስቀድመውተዘጋጅተው፣በንጹህቦታተቀምጠው፣በሚፈለግበትጊዜለማዘጋጀትይቻላል።

ኦትስ 240 ግ( 16 የሾርባማንኪያ )/ 8 የቡናሲኒ

ሙዝ 4 አነስተኛ

ዘይት 1 የሾርባማንኪያ

የለውዝቅቤ 120 ግ ( 4 የሾርባማንኪያ )

 ጨው

ውሃ 1000 ሚ.ሊ

Total volume 1440 ሚ.ሊ

Energy 2064 ካሎሪ

Protein 64 ግ

አዘገጃጀት አጃውከውሃጋርተጥዶከበሰለበኋላ፣ሙዝ +

ኦቾሎኒቅቤናዘይትተጨምሮበመፍጫይፈጫል፣ይህምበማጥለያአልፎይቀመጣል

PART FIVE- MONITORING AND EVALUATION

Chapter 12 - Material management

Material Management

The daily requirement of a kitchen can be estimated based on the previous day consumption. List
of consumption will be collected every morning so that the number of meals are calculated and
ingredients be collected from the stores accordingly.The dry recipe materials can be produced or
purchased in time schedule set by the steering committee based on availability and budgeting.
Other wet but not perishable items like oil can also be purchased with given schedule like the dry
ones. Wet and perishable items and produce has to be purchased daily in order to keep them safe
and healthy. Maintenance of equipments, cold room CMC & AMC material management has to
be done on a daily basis.

Plate waste monitoring

The level of food wastage affects the cost of the overall cateringservice of the hospital. Food
waste occurs at any or all of the stages production; unserved meals at ward level, uneaten food
left on patients’ plates and food wasted in the staff dining room. The best methods of food waste
control are

 Monitoring level of food waste regularly,

  Setting wastage targets and wastage levels and measuringvalueagainst these wastage
targets.

The ideal way to manage food waste is to avoid any of food wastage. Some remedial measures to
avoid food wastage are

 Using different sizes of trays when portioning meals for delivery to wards.
 Plated meal services.
 Use of menu card system or providing different but limited meal options for patients in
everyday use so that all patients receive a meal of their choice and that helps in keeping
food wastage to a minimum.
 Documenting details of all planned admissions and discharges for the day in every ward.
Nursing staff notes actual times of each admission or discharge and the time at which the
kitchen were informed on a board or any dedicated format. This aids communication
between the wards andthe kitchen or catering unit and reduces the amount of unserved
meals at ward level.

Monitoring Overall workflow procedure

Monitoring IP

IP shall be monitored according to the standard HAACP procedures and institutional standards
mentioned in the HACCP section of this manual. Formats and checklists to be used are attached
at the annex section. Checklists are attached in the annex section

Monitoring Patient satisfaction

Patient satisfaction survey can be done by any health professional working with a patient.
Satisfaction survey must be done after informed consent of a patient and patient has to show
willingness verbally for interview and by signing for questionnaires. Any health professional
doing a survey cannot oblige a patient to participate against will. It can be done by interviewing
or written questionnaires that are prepared by the nutrition case team. Patients have to be asked
about their satisfaction after full day of food and nutritional service, in between of their stay and
at discharge as a mandatory procedure. When patients are unable to participate willing family
members can participate. Sample questions are attached to the annex section.

Challenges and remedies

Challenges that can be faced by management can be

 Absence of staff due to illness.

 Staff turnover rate and
 Staff vacancy rates

Remedial Measures to overcome challenges

There can be unidentified challenges and all cannot be solved or prevented in direct
implementation of pre planned measures. The ideas method is minimizing common challenges
and developing the working environment in different aspects. Some of the ways can be;

 Incorporating career development opportunities or

 Boosting employee morale and motivation by awarding the staff depending on the
department’s performance and sickness absence of the individual, against the prior year’s
budget.
 Monitoring staff vacancy and turnover rates on a regular basis
 Conducting survey to analyze pay rates offered by local competitors, the nature of the
work, the location of the hospital and incentives offered to staff for retention policy.

Performance indicators

There are various performance indicators used for evaluation. Some are listed below

 Number of complaints on served food to patients and staff.

 Monitoring of cases of food borne illness of a patient during a hospital stay.
 Monitoring instances of false diet distribution.
 Monitoring rates of none or inadequate Serving complaints from consumers.
  Monitoring wastages and pilferage incidences.
 Controlling pest and rodents in food preparation and service area.
 Preparing feedback checklist or doing patient satisfaction survey during hospital stay.
 Doing interviews or preparing formats that can measure the overall service quality at the
time of patient discharge

Data quality (MIS)

Every data throughout the food and nutritional service process (inventoey, utilization report,
satisfaction etc)will be recorded and stored formal hand-overing system will be instituted at
every step of the process

Data will be compiled, analyzed and monthly report will be sent to the responsible bodies.

Regular quality assurance mechanisms and other checklist will be filled analyzed and report will
be generated to identify gaps and suggest an improvement plan

Planning for next phase will be forecasted only from the data registered, patients served and
resource used in the first/previous period

Computer and other necessary resource will be made available for data and record keeping

Electronic food request mechanism will be installed.

Outsourcing options

Currently the hospital is operating the food and nutritional service by itself. But if need arises
and after need assessment and feasibility study done the hospital might give the food service unit
to the outside catering service companies after it is agreed by senior management teams and
approved by governing board.

Options available are:

 All food and food material will be prepared by outside catering service and
brought in to hospital for consumption as per agreement
 The outside company will use the hospital kitchen and equipment to prepare the
food but use all is human resources and raw material and serve food as per
agreement.
ANNEX

Table: Registeration sheet to record delivery, type of meal and plate waste for those nutritionally
vulnerable groups (clients)

Date : Meal code Amount taken Remark

Ward: : (full(1), half(1/2),
Meal schedule : quarter(1/4),none(0)
)
Bed no Patient
Name
Room 1
2
number 1
3
4
5
6
Key: meal code (1.Standard Diet, 2. High protein diet, 3. High energy diet, 4. Fluid Diet a.clear
or thick fluid (hot) (cold) b.ICU/NG TUBE 5. Low protein diet, 6.SOFT DIET)
Ward to Kitchen Meal order format

code መደበኛምግብ ቀላል ጨውየ የስኳርበሽተ የፆም የሙስሊም የጨጎራበ ለደካማበሽተኛ ጠቅላላ የተለየት
Standard Diet ምግብ ሌለው ኛ ምግብ ምግብ ሽተኛ ምግብ ድምር ዕዛዝ
Light ምግብ ምግብ Fasting Muslim’s ምግብ High protein Total
diet Salt Diabetic diet diet Anti diet order Special

free diet ulcer diet order

diet
1
2
3
የተለየትዕዛዝ ---------------------------------------------------------------------------------------

ተጨማሪሀሳብ/ አስተያየት ----------------------------------------------------------------------------

------------------------------------------------------------------------------------------------------
 Meal preference request for clients

Ward………………………………………………………………………….DATE………

Bed no B L D Bed no B L D Bed no B L D

Room 1 1 2 1 3 Room 4 1 Room 7 1
2 2 2
3 3 3
4 4 4
5 5 5
6 6 6
Room 2 1 Room 5 1 Room 8 1
2 2 2
3 3 3
4 4 4
5 5 5
6 6 6
Room 3 1 Room 6 1 Room 9 1
2 2 2
3 3 3
4 4 4
5 5 5
6 6 6
KEY
Standard Breakfast CODE Lunch CODE Dinner CODE
Diet CODE - B1 L1 D1
CODE - B2 L2 D2
CODE -B3 L3 D3
Special High protein diet =HPD
diet Low protein diet=LPD
Salt free diet =SFD
Diabetics diet= DD
High energy diet=HED
Fluid diet =FD
Soft diet =SD

NB: This form should be filled by responsible nurse in each room

 Intra and Inter Department Check list

NUTRITIONAL SUMMARY

NAME_________________

AGE______

MRN______________

NUMBER OF DAYS OF STAY _______

TRANSFERRED FROM WARD____________________TRANSFERED TO______________

ADDMISION WEIGHT_________ Height___________

CURRENT WEIGHT______________________BMI________

THIS PATIEN HAS BEEN ON________________________________-TYPE OF NUTRION

DAILY INTAKE/KCAL _____________

SPECIAL ADDITIONS OR RESTRICTIONS

____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
________________

Name _________________________ signature ________________________________

Date ____________________________
 Nutritional Assessment tool

Malnutrition Universal Screening Tool (MUST)

1. BMI: __________
2. % of unplanned weight loss in the past 3-6 months ________________
3. Acutely ill and no nutritional intake for >5 days____________________
4. Overall risk of malnutrition ___________________________
5. Management care plan________________________________
NUTRIC SCORE
Table 1: NUTRIC Score

Variable Range Score Points

Age
Sum of points Category<50 Explanation 0
6-10 50 - <75
High Score  1
>75 2
APACHE II <15 0
15 - <20 Associated with1 worse clinical
20-28 2
outcome (mortality,
>28 3
SOFA <6 ventilation) 0
6 - <10 1 the most
These patients are
>10 2
likely to benefit from
Number of Co-morbidities 0-1 0
>2 aggressive nutrition
1 therapy.
Days from hospital to ICU admission 0 - <1 0
>1 1
0-5 Low Score
IL-6 0 - <400 0
> 400 These patients1 have a low
malnutrition risk.

NUTRIC Score scoring system: if IL-6 available

 NUTRIC Score scoring system: If no IL-6 available* Sum of points

Category Explanation
5-9 High Score
These patients are the
most likely to benefit from
aggressive nutrition therapy.

0-4 Low Score

These patients have a low
malnutrition risk.
 SubjectiveGlobalAssessmentForm

MEDICALHISTORY

Patientname _ Date: / / _

NUTRIENTINTAKE

1. DNochange;adequate

2. Inadequate;durationofInadequateintake _

0Suboptimalsolidd1et0Fullfluidsoronlyoralnut
0MinimalIntake,clearfulidsorstarvation
ritionsuppements

3. Nutrient Intakeinpast2 weeks*

0Adequate DImprovedbutnotadequate DNoimprovementorinadequate _

WEIGHT Usualweight
Currentweight---
1. ===-------------------
Nonfluidweightchangepast6months ---

0<5%lossorweightstablity Weghtloss(kg) _

05-10%losswithoutstabl1zationorIncrease

0>10%lossandongoing

Ifabovenotknown,hastherebeenasubjectivelossofweightdunngthepastsixmonths?

0Noneormild 0Moderate 0Severe

2. Weightchangepast2 weeks* Amount(1fknown) _

0Increased 0Nochange 0Decreased

SYMPTOMS(ExpenenCingsymptomsaffectingoral1ntake)
 1. 0Pa1noneat1ng OAnorexia OVomiting ODysphagia OD1arrhea
ONausea

0Dentalprobl 0Feelsfullquickl DConst1pat1on

2. ONone 0Intermittent/mil 0Constant/severe
3. Symptomsinthepast2 weeks*

0Resolutionofsymptoms Dlmprov1ng DNochangeorworsened

FUNCTIONAL CAPACITY(Fatigueandprogress1velossoffunction)

1. Nodysfunction

2.
Reducedcapacity;durat1onofchang
e _ 0Bed/chair-ndden

0Difficultyw1thambulation/
normalactivities
0Decrease
3.
FunctionalCapacityinthepast2week
s*

0Improved

0Nochange

METABOLICREQUIREMENT

Highmetabolicrequirement DNo DYes

PHYSICALEXAMINATION
P ceofedoona/asci
Lossof bodyfat r tes DNo DNo ONo

Lossofmusclemas e

s s
e
n
 r vere
DMild/Moderate D e OSev

DMild/Moderate S ere
e D
0Mild/Moderate
v S
e e
SGARATING

(_ 0A Well- DB 0C Severelymalnourished
nounshed Mildly/moderat8ymalno Evidenceofwastingandprogressivesymptom
Nor unshed s
mal Someprogressivenutrit
ionalloss

CONTRIBUTINGFACTOR

( 0CACHEXIA-(fatandmusclewastingduetodiseaseandinflammation) 0SARCOPENIA-
(reducedmusclemassandstrength)
 Patient and Staff Satisfaction on meal service check list

Patient satisfaction form

በሆስፒታልየህሙማንየምግብአገልግሎትየእርካታደረጃመለኪያቼክሊስት

የምግብአገልግሎትጥራትማሻሻልእናየደንበኞችየእርካታደረጃመለካትበሌሎችየሆስፒታሉአገልግሎትየደንበኞ

ችእረካታጋርበቀጥታበሚኖረዉተያያዥነትበልዩትኩረትሊከናወንይገባል፡፡

በሆስፒታልየምግብአገልግሎትጥራትንለማረጋገጥአገልግሎትሰጭዉተቋምየደረሰበትንደረጃለማወቅእናበተገኙ

ጉድለቶችላይወቅታዊየጥራትየማሻሻያእርምጃዎችንለመዉሰድየሚያስችልየደንበኞችየእርካታዳሰሳጥናትቢያ

ንስበሩብዓመት 1 ጊዜማካሄድያስፈልጋል፡፡

የሆስፒታልየምግብአገልግሎትእርካታለመለካትየተዘጋጀመጠይቅ

የሆስፒታላችንንየምግብአገልግሎትለማሻሻልለመንሰራቸዉስራዎችየእርስዎአስተያየትበእጅጉያስፈልገናል፡፡

የሚሰጡትመረጃሚስጥሩየተጠበቀእንደሆነእናእየተደረገልዎትባለዉአገልግሎትላይየሚያሳድረዉአሉታዊተጽእ

ኖእንደማይኖርልናሳዉቅዎትእንወዳለን፡፡

ስለትብብርዎእናመሰግናለን!!
የተኙበትክፍል ……………………የተገኘብዎትየበሽታዓይነት፡ ……………………የሆስፒታልቆይታዎ፡

(በሳመነተ 3 ቀንየሚሰራ)………………………..

ተ. ጥያቄ እስማማ መካከ አልስማማም

ቁ ለሁ ለኛ

1 በሆስፒታሉየምግብአገልግሎትረክተዋል //

2 የምግብእደላሰራተኞችየግልንፅህናሁኔታየተጠበቀነዉ

3 የምግብማቅረቢያአቃዎችየፅዳትሁኔታተጠብቋል

4 የሆስፒታሉየጽዳትሁኔታበአመጋገብዎላይተፅእኖእንዳሳድርየፅ ተፅእኖያሳደረብ

ዳቱሁኔታተጠብቋል ኝነገርየለም

5 በምግብአገልግሎትላይእንዲስተካከል/እንዲሻሻልለማድረግአሰ

ተያየትእንዲሰጡእድልተሰጥቶዎታል

6 በመመገቢያሰዓትተረጋግተዉእንዲመገቡምቹሁኔታተፈጥሯል

(መጠየቂያሰዓት፤የጽዳትስዓት፤የህሙማንህክምናጉብኝት)

በመመገቢያሰዓትዎእንዳይካሄድተመቻችቷል

7 የቀረበልዎትምግብ

/መጠጥየሙቀትልክበሚፈልጉት/በሚጠበቀዉልክነዉ

8 የቀረበልዎት/እየቀረበልዎትያለዉምግብጣእም

(Taste,Flavour) በሚፈልጉትአግኝተዉታል

9 የቀረቡልዎትየአትክልትምግቦችአቀራረብ/የመብሰልሁኔታበሚ

ፈልጉትመልክነዉ

10 የምግብዝግጅትሰራተኞችምግብበተሻለእንዲመገቡበሚያደርጉ

ትመስተንግዶእርካታአግኝተዋል፡፡

11 በሆስፒታልቆይታዎያለዎትአመጋገብበፊትከነበርዎትአመጋገብ
 የተሻለነዉ

12 የምግብሰዓት(ቁርስ፤ምሳ፤እራት) ሰዓቱንጠብቆይቀርባል

13 በእርስዎየጤናችግርመሰረትመዉሰድየሌለብዎት/ለእርስዎየተከ

ለከሉምግቦችበግልፅተነግሮዎታል፡፡

14 በአጠቃላይየሆስፒታሉየምግብአገልግሎትጥራትያለዉሆኖአግኝ

ተዉታል፡፡

15 ማጠቃለያአስተያየት
------------------------------------------------------

የሆስፒታልየምግብአገልግሎትየአፈፃፀምመከታተያቼክሊስት

ይህቸክሊስትሆስፒታሉበተቀመጠዉመለኪያመሰረትለህሙማንበሚሰጠዉየምግብአገልግሎትየምግብአቅርቦት

እናየጥራትደረጃንለመከታተል (በዉስጥእናበዉጭአካላት) አገልግሎላይይዉላል፡፡

በዉጤቱምመሰረትየተገኙክፍተቶችንበወቅቱእንዲሟሉለማስቻልይረዳል፡፡

ተቁ መለኪያ የመለኪያመስፈርት አለ የለም አስተያት

1 የምግብአቅርቦትንሊያስፈፅም በሆስፒታሉየምግብአገልግሎትንለማሻሻ

የሚችልአደረጃጀትበሆስፒታሉ ልአደረጃጀቶችበስታንዳረዱመሰረትተፈ

ተፈጥሯል፤ ጥረዉያሉመሆኑንማረጋገጥ

2 ለምግብእናከምግብአገልግሎት በሆስፒታሉነባራዊሁኔታ(የደንበኛፍሰት፤የ

ጋርበተያዘለሚቀርቡግብኣቶች ሆ/ልደረጃ፤…)

በቂበጀትተመድቧል መሰረትየምግብአገልግሎትንለማሻሻልበቂ

በጅትተመድቧል፤

3 ሆስፒታሉ/ማኔጅመንትየምግ እቅድአለ፤በእቅዱመሰረትድጋፍተደርጓል፤

ብአገልግሎትያለበትንደረጃይከ ፤የተለዩችግሮችላይየተወሰደማሻሻያአለ፤

ታተላል፤ይገመግማል፤ክፍተቶ ግብረመልስበወቅቱይሰጣል
 ችንእየለየማሻሻያያደርጋል

4 የሆስፒታሉሜ/ዳይሬክተርየም ክፍሎችንይደግፋል፤አፈጻፀምይከታተላል

ግብአገልግሎትነንእንደማንኛዉ
የምግብጥራትኮሚቴይሰበስባል፤ክፍተቶች
ምየክሊኒካልአገልግሎትኩረትሰ
ንይለያል፤ማሻሻያያደርጋል፤
ጥቶይሰራል

5 የሆስፒታሉየስነምግብቡድን/ባ ለክፍሎችድጋፍያደርጋል፤ያማክራል፤ከሆስ

ለሙያበምግብአገልግሎትቴክኒ ፒታሉአካላትጋርበተሰጠዉስራመሰረትበጋ

ካልስራዎችንአሟልቶይሰራል፤ ራይሰራል፤ሌሎችአደረጃጀቶችበስታንዳር

ዱመሰረትስራላይስለመሆናቸዉየከታተላ

ል፤ይደግፋል፤ግንዛቤፈጥራል

6 በምግብአገልግሎትእናተዛማጅ የስልጠናአርእስቶችእናይዘት፤ሰራተኞችን

ስራዎችላይየተሰማሩሰራተኞ መጠየቅ፤የግንዛቤፈጠራቀጣይነት፤ማረጋ

ችበቂስልጠናተሰጥቷቸዋል/አግ ገጥ

ኝተዋል

7 በምግብአገልግሎትለተሰማሩሰ በሰራተኞችየትምህርትደረጃመሰረት፤በአ

ራተኞችየተዘጋጁመርጃመሳሪያ ካባቢዉ/በክልሉቋንቋ፤…….

ዎች/ማኑዋልአለ የተዘጋጁመርጃመሳሪያዎች(በሰነድ፤ስዕል፤

….)፤ሰራተኞችያላቸዉግንዛቤእናትገበራ

ማረጋገጥ

8 የግብኣትግዥመዘርዝርበስታን ሜኑ፤የሆስፒታልየግዥዝርዝር፤ለሶስተኛ

ዳርዱመሰረትየተሟላነዉ አካላትየተሰጠበትየዉልስምምነትሁኔታ፤

ሰራተኞችያላቸዉግንዛቤ …..

9 የምግብግብዓትስታንዳርዱንበ በተ.ቁ 6

ጠበቀመልኩተገዝቶቀርቧል መሰረትከመረጣጀምሮበስፔስፊኬሽንመሰ

ረትስለመሆኑማረጋገጥ፤ሰራተኞችያላቸ
 ዉግንዛቤ

10 የምግብክምችት/ስቶርአያያዝ/ የንፅህናሁኔታ፤አደራደር፤የሙቀትመጠንክ

፤የሙቀትምጣኔ፤…. ትትል፤የፍሪጅአጠቃቀም፤መብራት፤የአየ

ስታንዳርዱንያሟላነዉ ርዝዉዉርሁኔታ፤ሰራተኞችያላቸዉግንዛ

11 የበሰሉእናያልበሰሉምግቦችተለ በቂቦታስለመኖሩ፤ተለይተዉስለመቀመጣ

ይተዉተቀምጠዋል ቸዉ፤ሰራተኞችያላቸዉግንዛቤ

12 የአትክልትእናፍራፍረሬዎችየን የቀረቡአትክልቶችእናፍራፍሬዎችሁኔታ፤

ፅህናማስጠበቂያመንገድ/ዘዴዎ የንጽህናሁኔታ፤አያያዝ፤ሰራተኞችያላቸዉ

ችተግባራዊሆኖዋል ግንዛቤ…..

13 የምግብዝግጅትሂደትበስታንዳ የምግብብክለትንበመቀነስ፤የግልንጽህናእና

ርዱመሰረትተከናዉኗል ጤንነት፤የዉሃአቅርቦትእናንጽህና፤ንክኪን

ለመቀነስክፍሉለስራያለዉአመችነት/የቦታ

ስፋት፤ሰራተኞችያላቸዉግንዛቤ………

14 የምግብዝግጅትቁሳቁሶችእናየ የመብሰያክፍልእናአካባቢአያያዝ፤የመገልገ

ምግብዝግጅትክፍልየፅዳትሁኔ ያእቃዎችየንጽህናሁኔታ፤ሰራተኞችያላቸ

ታተጠብቋል ዉግንዛቤ

15 የምግብንክኪንለመቀነስሰራተ የመገልገያእቃዎችበቂአቅርቦት፤አጠቃቀ

ኞችጓንት፤ኮፊያ፤ማስክ … ም፤ሰራተኞችያላቸዉግንዛቤ

ወዘተሁልጊዜይጠቀማሉ

16 የምግብደህንነትንለማስጠበቅለ ሰራተኞችያላቸዉግንዛቤ፤የአቅርቦትሁኔ

ሰራተኞችአስፈላጊየብክለትመ ታእናበጀት፤የመጋዘን/

ከላከያ ክምችትክትትል፤…….

/ደህንነትማስጠበቂያአልባሳት

ተሟልቷል
17 ምግብለተገልጋይበሚፈለገዉየ የማጓጓዝሂደት፤ከብክለትበመከላከል፤የአቀ

ደህንነት/ጥንቃቄ/ ራረብሂደት፤የህሙማንእጅመታጠብ…..

መሰረትእየቀረበነዉ

18 የዉሃጥራትቁጥጥርበስታንዳር የዉሃናሙናበትክክልተወስዶምርመራተደ

ዱመሰረትተከናዉኗል ረጓል፤ዉጤትእናበዉጤቱላይየተወሰደማ

ሻሻ፤…………

19 ሁሉምየምግብቤትሰራተኞችስ የሁሉምሰራተኞችከስራበፊትልብስመቀየ

ራከመጀመራቸዉበፊትእናበስ ርእናእጅመታተብ፤የመጀመሪያምርመራ፤

ራላይእያሉየጤናምርመራእናክ በድጋሜበየሶስትወሩየተደረገምርመራ፤የ

ትትልአድርገዋል ተወሰደየመከላከልእናህክምና

20 የምግብአገልግሎትላይዳሰሳጥና ሳይቋረጥየተደረገዳሰሳጥናት፤በዉጤቱላይ

ትጊዜዉንጠብቆተደርጓል ለማሻሻልየተሰሩስራዎች፤በሂደትየመጣለ

ዉጥ፤ደንበኞችንሰራተኞችንበመጠየቅማ

ረጋገጥ፤ግብረመልስስለመሰጠቱ

21 የጠቅላላአገልግሎት፤የምግበዝ ከእቅድዝግጅትጀምሮኮሚቴዉበተሰጠዉ

ግጅትከፍልአስተባባሪንእናሌሎ ሃላፊነትመሰረትስራላይስለመሆኑመረጋገ

ችአካላትንያካተተየምግብጥራ ጥ፤ክትትልስለመደረጉ፤ያሉክፍተቶችላይ

ትክትትልእናቁጥጥርኮሚቴበጋ ማሻሻያስለመደረጉእናግብረመልስስለመሰ

ራስራቸዉንእየተወጡይገኛሉ ጠቱ፤በሂደትየመጣለዉጥ

22 ሪፖርቶችከስራክፍሎችጀምሮ ከስራአመራርቦርዱጀምሮየምግብአገልግ

ጥራትባለዉመንገድእየቀረቡበ ሎትንጥራትለማስጠበቅበተቀመጡሃላፊነ

ማኔጅመንትክትትልእናግምገ ቶችመሰረትሳይቋረጥክትትልእናገምገማ

ማተደርጓል መደረጉን፤ሪፖርቶችሳቆራረጡእየቀረቡእ

የታዩስለመሆኑ፤ …..ወዘተ

23 የምግብቤትየሰራተኞችየግልንፅ አጠቃላይበሰራተኞችላይበተፈጠረዉግንዛ
 ህና፤የእጅንጽህና ቤእናመለኪያዉበሚጠይቀዉመሰረትየግል

…..ተጠብቋል፤ ንፅኅናንመጠበቅ፤የአልባሳትንጽህናእናአጠ

ቃቀም፤……

24 አጠቃላይበምግብአገልግሎትዙ በመለኪያዉ/በስታንዳርዱመሰረትልኬትተ

ሪያበተገኙዋናዋናችግሮችላይየ ሰርቶየተገኙችግሮች፤

ጥራትማሻሻያስራዎችእየተሰሩ
ለማሻሻልበሂደትየተሰሩስራዎች፤የመጣለ
ነዉ
ዉጥእናለማስቀጠልየተሰሩስራዎች፤

25 አጠቃላይአስተያየት በእለቱየታዩዋ

ናዋናየማጠቃ

ለያአስተያየቶ

ችተፅፎይቀር

ባል

ተጨማሪአስተያየት

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Food Safety Inspection Checklist

Date__________________________________________

Name _____________________________________________________

I OU EMPLOYEE/CUSTOMER ILLNESS
N T
1.All employees are trained as required on our Employee Illness Policy.

2.All employees have signed an Employee Illness Reporting Agreement and forms
are kept on-site.
3.Ill employees are excluded or restricted as required.

4.Reports of ill employees are made, as required, to Brown-Nicollet

Environmental Health and are entered onto Employee Illness Log as reported
to Person In Charge.

5.All customer complaints of illness are addressed by CFM or PIC and reported
immediately as required.

IN OUT EMPLOYEE BEHAVIORS

6.All employees are trained on proper hand washing.

7.Hand washing is monitored.

8.Eating, drinking, or tobacco use is restricted in food areas.

9.Bare hand contact with ready-to-eat and ready-to-serve food items is restricted.

10.Facilities and supplies are adequate for proper hand washing.

11.Adequate supply of gloves is available to all employees.

I OUT FOOD SUPPLY

N
 12.Food is purchased from approved suppliers/no home prepared food.

13.Food is received at proper temperatures. Monitor receiving temperatures and

log as required.
14.Food items received are inspected, segregated and damaged food are discarded
or returned.
15.Itemized supplier records are maintained onsite, so they are readily available.

IN OU PROTECTION of FOOD from CROSS-CONTAMINATION

T
16.Food items are stored properly to protect from cross-contamination, in coolers,
and food storage areas.
17.All food contact surfaces are properly sanitized between uses; including dishes
and utensils, food prep tables and preparation sinks.
18.Sanitizer effectiveness has been tested or monitored and recorded on logs as
required.
19.Proper scoops are available for service of ice and food, and they are stored
properly.

I OUT FOOD PROTECTION

N
20.Thermometers are calibrated on a regular basis according to manufacturer’s
specifications.
21.Final cooked temperatures of menu items are monitored and recorded as
required.

22.All hot holding temperatures are maintained, monitored and recorded as

required.

23.All cold holding temperatures are maintained, monitored and recorded as

required.

24.Potentially hazardous food items are properly date marked and disposed of if
 date has expired.

I OUT CHEMICAL STORAGE

N
25.Toxic chemicals are properly labeled, stored and used in order to prevent cross
contamination of food products and equipment.
26.Employees are properly trained on proper use of chemicals.

I OUT PHYSICAL FACILITIES

N
27.All physical facilities are clean and maintained clean.

28.Safe potable water supply is available and protected from back-flow or back
siphonage.
29.Hot and cold water are available at all locations in the facility.

30.Deter insects, rodents or animals from facility.

31.Unauthorized persons are restricted from food preparation and storage areas.

Cooking and Reheating Temperature Log

Date Time Food Temperature Correction Write Name and

Item Action comment or signature
Needed (Y / remarks
N)
Record the product name and product temperature at two different times to ensure food safety.
Maintain this log for a minimum of 90 days after food consumption.

Refrigerator Temperature Log/ Freezing

Date Time Temperature Correction Write Name and

Action comment or signature
Needed (Y / remarks
N)
 Record the product name and product temperature at two different times to ensure food safety.
Maintain this log for a minimum of 90 days after food consumption.

Room Temperature Log

Date Time Temperature Correction Write Name and signature

Action Needed comment or
(Y / N ) remarks
Staff Sickness Record
Keep this section up to date

NAME Date off sick Illness Date returned

Record the product name and product temperature at two different times to ensure food safety.
Maintain this log for a minimum of 90 days after food consumption.

Staff sickness Record

Name Date off sick Illness Date of return

 Equipment Calibration log

s. no Type of Equipment Name of Date Action Pass/fail recommendation

equipment ( Unique calibrator of test taken
number )
 Pest control check list

Area/ M T W T F S S Action Checked

Item taken by
 Chemical Record

Chemical product Description Precaution

 Individual Training Record

Name ------------------------------------------------------------------------------------start Date

Name Responsibility level of Type of Date of Duration of Remark

/position training training training training
References

December 2013 'Guidelines for Special Diets in Hospitals and Residential Care' The Dietitians of
Hampshire Hospitals, NHS Foundation Trust, Portsmouth Hospitals NHS Trust and University
of Southampton NHS Foundation Trust, available here.

Khan, M. N., Farooq, S., Khalid, S., Kausar, M. N., & Khalid, M. M. (2015). Development of
Energy Dense Cost-Effective Home-Made Enteral Feed For Nasogastric Feeding. Journal of
Nursing and Health Science, 4(3), 34-41.