1. Bureau Nutrition

As a leader in collecting information, education and coordinating various activities to ensure that the hospital's diet management process and food safety are provided to hospitalization patients.

2. Cooking part:

As a personal practitioner in cooking and distributing cooked food for patients, in this section we adhere to:

- Security

- High hygiene

- Quality

- Solidarity

- Taste

- Aesthetics

- Confidence

- Nourishing food

What is the hospital food?

Hospital food is a diet designed according to the hospital's policy to meet the nutritional needs of hospitalized patients, provided three times a day, based on the diagnosis and nutritional prescription of the doctor. This diet is divided into two categories: general diet and medical diet. The hospital diet is a contribution to medical treatment and speedy recovery.

1. General food (rice) Provide a varied diet that is balanced, nutritious and adequate.

2. Soft food (porridge) Provides a soft, easily digestible diet. All foods are varied and balanced in the same way as the general diet. It can also be called a soft, digestible diet.

3. Liquid food (soy milk) Provide a liquid diet to help prevent dehydration and help balance the minerals in the water.

4. Supplementary porridge food (CFD) Foods provided to supplement the energy and nutrients that children need during breastfeeding from 6 months to 23 months.

5. High-energy, high-protein (HEHP) foods A combination of high energy and high protein is provided to supplement the energy and protein requirements for patients with high energy synthesis rate (metabolism). High-energy, high-protein diet is the right diet for patients who want to eat a general diet.

6. Maternity hospital diet A food that is composed of enough nutrients that the energy needs of pregnant and postpartum women.

Offer 3 meals a day with total calories: 2499.03 kcal

For More Infomation Please Contact by phone number 089 679 392