About Us

The Department of Nutrition & Food Services at Mount Sinai Hospital is progressive and fully committed to providing the highest quality nutritional care, food service and education to patients, staff, and students. The department has a staff of 80 full-time employees managed by 13 dietitians, 2 diet technicians and 6 supervisors.
 

Our Vision

The Department of Nutrition and Food Services is dedicated to delivering leading-edge nutrition practice and innovative business development.
 

Our Mission

To provide and promote optimal nutritional care and food services to the hospital community through our expertise and leadership in:

• Clinical nutrition
• Food service management
• Research and education
   

We strive to attain the highest quality of care and service through the effective and efficient management of resources, systems, and changes.

We provide and ensure the maintenance of a safe work environment.

We respect each other as an important part of the team and encourage open communication, creativity, and participation.

We commit to the education of students, the development of the skills and knowledge of staff, and we support education in the community.

We encourage the realization of professional and personal goals.
 

Core Areas

Our commitment is realized through our dedication to continuous learning and leadership in the following key areas: clinical nutrition, education and research, patient and retail food services and community programs. 
 
Clinical Nutrition
Clinical dietitians are specialists in assessing and addressing the nutritional needs of patients with complex health conditions. Dietitians work as part of the multidisciplinary team to provide nutrition therapy in both inpatient and outpatient settings.  
 
Education & Research
The Department is dedicated to the education of nutrition students and dietetic interns. Dietitians and dietetic interns collaborate with other health-care professionals in organizing and conducting nutrition research. Self directed and inter-professional learning opportunities are available through our dietetic internship, undergraduate student placements, and internationally trained dietitian practicums.
 
Patient Food Services
Developing leaders in aspects of food systems, including food service management, nutrition communication, food production and marketing. This department prepares and assembles all patient meals.
 
Retail Food Services
The Department of Nutrition and Food Services operates retail food service outlets to serve patients and staff.
 
Community Programs
Several partnerships with agencies and organizations have enabled the Department to become involved at a community level.