Food and Nutrition Services at The Queen’s Medical Center – West O‘ahu, in partnership with Sodexo, is responsible for the delivery of quality nutrition care services to Queen’s patients, employees, visitors and community members.
Food and Nutrition Services at The Queen’s Medical Center – West O‘ahu includes Registered Dietitian Nutritionists (RDNs), who are food and nutrition experts certified by The Academy of Nutrition and Dietetics (AND), which is the largest organization of nutrition professionals.
Our Registered Dietitian Nutritionists also hold additional certifications as Certified Diabetes Care and Education Specialist (CDCES) and Certified Specialist in Obesity and Weight Management (CSOWM). Our Dietitians offer their expertise to departments within The Queen’s Medical Center – West O‘ahu including:
All medical center food service personnel must also complete training on food preparation methods, safety and sanitation, and hospital food services such as special diets for patients.
The Food Service Managers and Inpatient Registered Dietitian Nutritionists (RDNs) are ServSafe Certified, which requires mandatory classroom training and a national exam certification every 3 years.
Certified Diabetes Care and Education Specialist (CDCES):
Certified Specialist in Obesity and Weight Management (CSOWM):
Inpatient Registered Dietitian Nutritionists (RDNs):
Outpatient Dietitian Nutritionists (RDNs):
At The Queen’s Medical Center – West O‘ahu, Food Services’ mission is to provide the highest quality and most nutritious meals to our patients and visitors of the hospital. We are committed to delivering the best local foods that support healthy options and sustainability. West O‘ahu Food and Nutrition Services also proudly participates in The Blue Zone Project.
We continually uphold strict food quality and sanitation standards, including the Sodexo Gold Check program and Hazard Analysis Critical Control Points (HACCP).
In addition to food service and production, Nutrition Services offers our patients nutrition counseling, diabetes education, and expert nutrition clinical care.
Queen’s sources food ingredients from approved, reputable suppliers whose quality of products are insured through frequent inspections by Sodexo and regulatory agencies.
Our employees are trained in food safety practices and standards to ensure food is kept safe through the flow of food from the time it is received to the preparation on your plate. The process chain of food is carefully monitored through our Hazard Analysis Critical Control Points (HACCP) Program.
Hazard Analysis Critical Control Points (HACCP) is a program originally designed by the U.S. National Aeronautics and Space Administration (NASA) in their space food service operation. Realizing that food poisoning in space could be a huge disaster, NASA created a system that would greatly reduce the risk of contamination to food stored by astronauts.
The HACCP Food Safety System: