In hospital food service, which professional is responsible for reviewing physician diet orders and preparing menus?

• A. Clinical Dietitian
• B. Nurse
• C. Food Service Manager
• D. Diet Clerk

Answer: (A)

In hospital food service, the person who handles medical nutrition therapy by interpreting physician diet orders and turning them into patient menus is the clinical dietitian. They review the orders to ensure they match the patient’s diagnosis, current condition, and nutritional needs, adjust for restrictions (like low sodium, renal diet, diabetic plan, texture changes, or allergies), and develop menus that meet calorie and nutrient targets. They also coordinate with food service to ensure the meals prepared and delivered align with the prescribed plan and monitor the patient’s tolerance and progress, updating orders as needed.

Nurses focus on direct patient care and feeding support rather than reviewing diet orders or creating menus. The food service manager runs operations, procurement, and staffing, but not the clinical assessment and menu development. A diet clerk handles clerical tasks related to meal orders and service, not professional diet therapy or menu planning.