Nutrition

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The Queen's Medical Center

Food and Nutrition Services
An Overview of Queen’s Food and Nutrition Services


Food Preparation and Production
The medical center’s Food Service Production Operations are housed in the Queen Emma Tower. Every day Queen’s kitchen staff produces an average of 1,200 patient meals, caters over two dozen events, and feeds roughly 2500 customers of the on-campus visitor and employee dining operations.

Chef Russell Siu
Queen’s is proud to feature a line of gourmet creations custom-designed by Chef Russell Siu from Honolulu's notable fine dining restaurant “3660 on the Rise.” Chef Siu brings elegant, local-style dining to Queen’s many food services. His specialty sandwiches, salads and desserts are featured on the patient menu for those patients who are not on restricted diets.

Catering
Catering is available for functions within the Medical Center, as well as for outside events. One of Queen’s largest events is the annual Festival of Trees in December, where typically over 2000 pupus (appetizers) are served. Queen’s Food and Nutrition Services can provide catering services for breakfast, lunch or dinner for anywhere from 8 to 200 guests. Options include buffet, full service dining, or boxed items.

Special Diets
Here are some of the most frequent special diets that doctors order for their patients at The Queen’s Medical Center:

  • Low Sodium
  • Low Fat
  • Low Cholesterol
  • Diabetic
  • Renal Diet (diet for kidney failure)
  • Low Residue
  • Bland
  • Modified Texture (Pureed and Dysphagia diets)

Patient Meal Services
As part of admission to the medical center, every patient receives a doctor’s order for what type of diet he or she should be eating. A "regular" diet means that there are no diet restrictions for health reasons. Patients on regular diets can select their own choices from Queen’s daily menu. Menu items are chosen by a committee of dietitians and food preparation specialists to ensure a variety of healthy foods to suit popular tastes.

Sometimes medical conditions require special diets. Other times a patient is not allowed to take anything by mouth and may need a feeding tube through which a liquid diet formula is fed. Most patients on special diets will still be able to choose their own foods from a special diet menu. Special diets are used mainly in the hospital, but some patients will need to stay on the diet when they go home too. The dietitians at Queen’s will provide information on special diets to patients and their families to help them follow the diet that their doctor has ordered for them.

Hazard Analysis Critical Control Points (HACCP)
HACCP is a program originally designed by the USA National Aeronautics and Space Administration (NASA) in their space food service operation. Realizing that food poisoning out in space could be a huge disaster, NASA created a system that would greatly reduce the risk of contamination to food used by the astronauts. A HACCP food safety system:

  • Identifies food and procedures that are most likely to cause food borne illness
  • Builds in procedures that reduce the risks of foodborne outbreaks
  • Monitors all procedures to ensure food safety

Critical Control Points (CCP's) are steps in food preparation where a
preventive measure can be used to:

  1. Eliminate or remove a hazard such as bacterial or chemical contamination of food
  2. Prevent a hazard
  3. Lessen the chance that a hazard will happen

Queen’s purchases its food ingredients from well-known suppliers who will back the quality of their products. As an added measure, refrigerator temperatures are checked twice a day to make sure that the foods inside are kept cold enough for maximum quality. Temperatures of hot and cold foods that have been prepared for serving are checked every two hours throughout the day.


Monday thru Friday:
8:00am to 4:30pm

 


808.691.4255

 


808.691.7807

 


nutrition@queens.org

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The Queen’s Medical Center is a 501 (c ) (3) non-profit corporation.