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    Mission:  The goal of the dietetics department is optimal nutritional status in all patients. 

    Regular diets or Medical Nutrition Therapy are provided for all patients, taking into consideration patients’ religious or cultural preferences.   Nutrition education is provided for patients and their families, as indicated.  Semi-annual meal surveys provide the department with feedback on patient satisfaction and preferences. 



    An interdepartmental Quality Circle was set up in 1994 to review options to improve patient satisfaction and food temperatures.  After a year of study, we achieved our objective with the cook-chill system.

    Foods are cooked to the desired doneness, then rapidly chilled and held in refrigeration until needed.  Chilling immediately stops the cooking process and preserves nutrients, color and texture. 

    Trays are assembled cold, then 36 minutes prior to service, the food is gently heated in programmed heating units.  The food is served to patients at proper temperatures and the peak of flavor. 

    Cook Chill Equipment

     Andre & Dave Checking Equipment



    Senior Leadership

    • Linda Alexander-Johnson, Food Administrator - Director of Food Service Operations
    • Marie Coleman, RD LDN, MPA - Director of Clinical Nutrition Services


    • Kerry King, MS RD LDN


    • Cordella Keys
    • Alec Wheaden 
    • Frankie Waters 
    • Diana Georgius, Office Manager



     Trayline Station

    Marie Coleman RD Teaching Class

    Charles Washing Trays

              Preparing to Fry