food - Orienda International Hospital

Your Health Concern Is Our Duty, Eat Healthy Life

Orienda International Hospital believes food used in diet and nutrition can be a powerful component to strengthen immune systems and promote overall health and wellness. The food that we provide to our patients can be one of the key factors in the prevention, reversal, or treatment of their specific health conditions. Addressing allergen-free, gluten-free, vegan diets, or food intolerance are just some of the crucial considerations when providing flexibility in the provision of meals and the involvement of our patients. We listen to our patients and help them understand their specific nutritional requirements. One of the reasons why we partnered with The Pinto Foodservice which provides the best in Food Service, Food Packaging, Catering, Canteen, and Restaurants.

Why Choose The Pinto Foodservice?

The Pinto Food Service was founded in Cambodia in 2018 by Thai and Cambodian co-founders who aim to provide Nutrition consultation and Food & Catering services in private hospitals and healthcare center companies. Throughout the experience, they ensure following the standard of GMP, HACCP, PCI7.4 QMC of Food Service. They are experienced experts who help and support their partners to get accreditation from the Joint Commission International (JCI). They focus on all aspects of the nutrition care process including screening, recommendation, assessment, intervention, and monitoring. They are known to be best in Nutrition Food Service which consists of:
– Diet Diabetes Mellitus, Traumatic Brain Injury (Therapeutic Disease)
– Health From Food Advise
– Nutrition Basic Training
– Blenderliza Diet, Commercial Food
Their dietitian plays a vital role in providing specialized advice about the vulnerability of specific patient groups. The service quality management offers hands-on training for staff members in kitchen sanitation and food service who are empowered as valued team members in the hospital. Food safety is a critical part of this whole process, particularly when preparing and serving food for our hospitalized patients who are likely to be more susceptible to foodborne illness due to their health status and decreased immunity. Furthermore, the hospital menu is based primarily on clinical needs, as well as on patient preferences, variety, quality, and taste of food.