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Message from the nourishment department staff

More than Atsuko Yamamoto nourishment department administrative dietitian five years

・Reason in hope of a reason and the Nishino Hospital which wanted to be an administrative dietitian

It is an opportunity that a grandfather did insulin treatment for diabetes as for my having aimed at the administrative dietitian.

As I saw it well when I was in trouble in a meal, I thought that it was a diet cure and few could help you and aimed at the administrative dietitian.

Originally I worked in a nursery school, but I wanted to learn about the condition of a patient nourishment and changed my job in Nishino Hospital.

As I can learn the characteristic of the meal because the dietician is engaged in cooking duties in the Nishino Hospital while making it, it is helpful at all when I actually explain it to patient in a ward.

They perform nourishment instruction of cooking duties in the kitchen, lunch menu offer, inpatient of the cafe-terrace mainly, but they can provide it to hear an opinion directly, and lunch and both nourishment administrative tasks can learn from patient now.

・Lunch menu of the cafe-terrace

I run the lunch menu of the cafe-terrace other than the supply of food duties to a dietician, and oneself plays a key role from menu planning to ordering, a process, cooking, an offer.

I remix a menu and produce it experimentally, and I provide the thing which oneself was satisfied with, and "delicious" feels really delightfully when "wanting to eat it again" was able to say to "I want a recipe to tell me" customer.

・Many workplaces of the opportunity to touch an outside person

In the nourishment department, an administrative dietitian, eight cages, staff in the dietician play a lot an active part to a young generation, too.

The Nishino Hospital performs an event, a cooking class, the nourishment lecture that I intended for toward the outside positively and I put myself in's shoes and carry out a thought what is good and am a lot fun at all at an opportunity to come in contact with outside.

Under Mei Kabashima nourishment department administrative dietitian three years

・I wish to join Nishino Hospital to acquire new knowledge and technique

I graduated from the high school which could acquire a cook license and, from interest for knowledge and the food for the meal, acquired an administrative dietitian license for further improvement.

It is a big reason that there is much frequency to put up in the cooking spot as an administrative dietitian as the reason that wished to join Nishino Hospital in comparison with other facilities.

Is important let alone a thing and nourishment instruction to put up a menu; think that work.

However, oneself stands in the spot at first to know an atmosphere and the menu of the workplace in detail, and this is because it thought that a hand is actually accompanied by "new knowledge and technique" in what I make.

・Feeling worth doing and the thing that I always keep in mind

Of play nyushoku, and try all for the first time, and "is an arrangement, and trip" "mistake by cooking" and the confusion consecutive.

However, I feel worth doing whenever I come to be able to carry out one activity each, and the next problems are found more.

I make an inventive idea to improve the problems and feel delightfully at all when I had you say to patient, "it was delicious" at time when you thought that you were able to provide delicious lunch.

I keep it in mind while remembering a face of "will you eat the dishes which did not have you eat last time this time?" patient in working to work carefully without regretting trouble to be able to provide delicious lunch.

・The seniors of the nourishment department are stern "in" "kindly;"

The nourishment department can ask about it not being sometimes revealed kindly only in stern seniors, it not being possible without reserve and gives me precise advice.

The width of the work is wide, too, and the nourishment department of the Nishino Hospital can participate in not only cooking and the nourishment management but also event ji of the whole hospital, and there are many places of the achievement, too!

Of course there is that I think that the beginning is great, but wants to try it hard to be still devoted every day with seniors supporting.

More than member of Toshiko Goto nourishment department cooking five years

・I love dishes

Originally I liked cooking since the days of a student and made a lunch at the age of a student by oneself and made rice for parents of the working together.

Therefore I had you introduce this to the teacher in charge of the course at the time and decided employment.

I cannot usually experience it when I begin to work that I cook it unlike making it in a house in large quantities and am actually studied every day.

・The word "delicious" from patient support it

What I value in working is that I have patient eat a lot deliciously alone.

To that end, providing delicious dishes and not only the taste but also appearance value serving it neatly and keep it in mind to make it carefully one by one.

As there were not usually opportunities to talk with patient directly as for worth doing and being impressive on working, it was not readily possible to hear the impression of dishes, but I had had a memo, "thank you for always delicious rice" at the time of clearing the table and was glad very much.

It is in the feeling that it is said to try it hard more that the word to "be delicious" from patient is a support above all, and it was good to continue doing present work.

・I learn knowledge while working

I was a start from one without the specialized knowledge of dishes in the days of the new face.

I did not often know it, and there was a lot of failure, but the seniors of the circumference supported it each time and were able to wear the knowledge that there was many it now.

I became the situation to tell, but I teach it carefully one by one and want to support it now without forgetting the feeling in the days of the new face.

Even an inexperienced person can acquire the technique of dishes one by one.

I am waiting for one and a friend working together including the interesting who want to study dishes!