Rajiv Gandhi Government General Hospital (RGGGH) in Tamil Nadu has witnessed a remarkable surge in patient preference for hospital food, owing to a revamped kitchen and tailored modifications in patients’ diets. With a focus on enhancing taste and nutritional value, the hospital has implemented a new feedback mechanism, deploying cooks to serve meals directly to patients at the wards.
By adhering to the National Accreditation Board for Hospitals and Healthcare Providers’ guidelines and ensuring the quality of ingredients, including rice and vegetables, the hospital has achieved a significant milestone, with nearly 90% of in-patients now opting for hospital meals. Disease-specific diets, informed by Government Orders and patient preferences, have further contributed to this positive shift, with a focus on reducing reliance on outside food and promoting healthier dietary choices.
Continuous monitoring of food quality, engagement with patients for feedback, and plans to introduce tray-based serving methods underscore the hospital’s commitment to providing optimal nutrition and enhancing patient satisfaction levels.