Team News Riveting
Raipur, April 30
While the entire medical fraternity is in action combating the contagious COVID-19 as frontline fighters, there is a backup squad that remains unobstructive and discharging their duties will equal dedication.
Meet the food soldiers of SAIL-Bhilai Steel Plant (BSP), running the kitchen for the pandemic-hit patients in the JLN Hospital and Research Centre, now the biggest COVID-19 hospital in Chhattisgarh. In the month of April alone, more than 15,000 patients had turned up at JLN Hospital, out of which 2,000 were admitted.
Whereas this large number of patients has created pressure on doctors and paramedical staff, catering to the dietary needs of patients – serving them nutritious goods on time – is a challenge that the kitchen staff has faced squarely.
According to hospital dietitian Paromita Dasgupta, as against an average of hundred patients whom they had been serving in normal times, the number had now increased to 620. Subsequently, the workload had increased in the kitchen. “The dedicated kitchen team of JLNHRC has stood up to meet the enhanced requirements, serving Covid patients just the right kind of nutritious diet on time,” says Paromita.
Making a diet plan every day and fixing the menu for all the meals and serving patients their breakfast, lunch, dinner and evening’s tea-biscuits on time is a great responsibility which members of the kitchen team is fulfilling effectively, she adds. Besides, the team has also been a big support to the doctors, nurses and para medical staff including testing staff and those working in the mortuary with a full PPE kit, serving them lime water from time to time so that they don’t get dehydrated.
Heaping praise on members of her team, Paromita says the best thing is that they are carrying out their work with a smile on their face right from 5 am to 9 pm. As many as 1200 packed meals are prepared and delivered to patients in 30 wards and other locations in the hospital with the help of 8 trolleys. Ensuring that food reaches patients in time is a task which the team has been carrying out seamlessly.
The fact that several members of the kitchen were down with COVID has not deterred other members of the team from fulfilling their responsibility.
While the kitchen team has by its commitment and dedication set an example in service, the supply line of pulses and cereals, vegetables, milk, and masala etc is just as important. The Bhilai Mahila Samaj has chipped in by supplying good quality masala along with pulses and cereals. While milk supply is ensured by Chhattisgarh Rajya Sahkari Dugdh Mahasangh, supply of fruits, vegetables, eggs and bread etc is taken care of by Arun Singh.
The JLN Hospital’s good division is run by the Maintenance and Services department. Shaheed Ahmed and Balbir Singh, both General Managers in the department along with dieticians Paromita Dasguota, BG Pillai and Surja Jaiprasad ensure the kitchen operations are managed efficiently. The members of the team that cooks and prepares the meals include Pyarelal, Rambai, Tatarao, Dukhiya Bai, Lakshman, Suraj and Gautam.
