Hot and fresh meals being served in reusable plastic trays to in-patients of the Mahatma Gandhi Memorial Government Hospital in Tiruchi.
| Photo Credit: M. MOORTHY
In a significant effort at promoting hygiene, in-patients at the Mahatma Gandhi Memorial Government Hospital (MGMGH) in Tiruchi are being served meals on hygienically packed plastic trays.
“This is the first time a government hospital in Tamil Nadu is preparing and serving meals on reusable plastic meal trays. Earlier, the food used to be ladled into vessels brought by patients. But we realised that everyone visiting a hospital may not be in a position to bring plates or utensils to the ward. We have to treat patients with care and respect and see that their self-esteem is not affected by our behaviour of handing out food. We felt that introducing a tray for patients would be better. We are making our care patient-centric,” S. Kumaravel, dean, K.A.P. Viswantham Medical College, said at a press gathering on Monday.
The initiative got an appreciative mention on a recent social media post by Supriya Sahu, Secretary of the Health and Family Welfare Department.
The hospital has trained staff to follow the Attitude, Ethics and Communication (AETCOM) protocol while dealing with members of the public for promoting better rapport. “We are streamlining our service based on the feedback of the beneficiaries. For instance, we have increased the serving size of rice, and provide extra helpings if requested. At present, 500 trays are in use and we are expecting another 500 soon. The trays are cleaned thoroughly by staff and prepared for the next batch. In time, we plan to introduce mechanical dishwashers on each floor,” said the dean.
The trays are made of food grade plastic. “We have avoided disposable plastic and areca palm plates because they add to the solid waste,” Dr. Kumaravel said.
The trays are being supplied to patients in the departments of Orthopaedics, Traumatology, and Rheumatology and will eventually cover 1,500 in-patients at the six-storey hospital. The kitchen is a hive of activity from 4 a.m. as staff get ready to prepare and pack meal trays thrice a day. “We function with a team of four cooks and additional support staff. Work for breakfast starts before sunrise so that we are ready to pack the dishes at 6.30 a.m. The lunch trays are sent out by 12.30 p.m., and the dinner shift is at 6.30 p.m. The cooking stations are cleaned up at regular intervals to ensure that food is prepared hygienically,” G. Rama Prabha, kitchen staff nurse, told The Hindu.
The kitchen designs menus as per the Indian Ordinary Diet (IOD), paediatric food, and a fortified meal plan for tuberculosis patients.
The vegetarian meals include southern Indian staples such as steamed white rice, ‘sambar’, buttermilk, spinach, idli, pongal, and so on. Eggs, milk, and bread are part of the meal plan. “We will be introducing a chapathi machine that can produce 1,000 chapathis per hour. This will be suitable as a dinner option for diabetics. We are working on nutritious liquid diets for cleft-palate patients,” Dr. Kumaravel added.
Published – December 23, 2024 07:34 pm IST