Nutritional care spans all age groups, providing services from infancy to old age and supporting vulnerable populations.
The Zhongxing Branch of Taipei City Hospital employs a "patient-centered" healthcare approach, with the Nutrition Department providing comprehensive lifespan services for inpatients, outpatients, postpartum women, and long-term care residents. we collaborates with specialized clinical teams addressing the department of Stomatology's chewing and swallowing team, palliative care, dementia collaborative care, and child developmental assessment & intervention center to deliver targeted nutritional interventions.
We has established a "total quality management" system in our kitchen facilities through Hazard Analysis and Critical Control Point (HACCP) certification, ensuring the provision of nutritious, healthful, and safe dietary options. Additionally, we has designed multifaceted interactive educational programs for community nutrition promotion, effectively enhancing people' nutritional literacy, with service occasions increasing annually.
Addressing environmental concerns arising from these services, we promote sustainable practices including sustainable food choices, eco-friendly dining utensils, energy conservation, waste segregation and reduction.
Through the collaborative efforts of its professional nutrition team and external resources, we continues to progress toward its dual objective of providing " Pursue professional nutrition while upholding environmental responsibility.
Prioritizing eco-friendly practices to reduce waste and implement sustainable actions.
Partnering with diverse professionals within the community to provide expert nutritional services.
Utilizing the HACCP system to prepare safe, hygienic meals and offering a wide range of dietary options.
Conducted 211 community nutrition sessions over four years, reaching 5,536 individuals and vulnerable families.
Providing between 116,838 and 137,084 meals annually.
Energy Efficiency: Reduced annual gas costs by 5.2%.
Paper Reduction: Saved approximately 19,065 sheets of paper per year, equivalent to a reduction of 117.4 kg CO2e.
Food Waste Reduction: Achieved a 60% improvement rate, resulting in a reduction of 23 metric tons of CO2e over four years.
Program Execution: Attained a 100% execution rate for the annual Healthy Eating and Nutrition Advocacy projects.
Hygiene & Quality Control: Regular sanitary inspections of kitchen areas and temperature monitoring of ward meals have maintained a 100% passing rate.
The monthly incidence of missed or incorrect meals remained below 0.2%.
The monthly incidence of meal supply anomalies was 0%.
Results for annual quantitative testing of multiple pesticide residues in sampled fruits and vegetables were 100% compliant.
Daily monitoring confirmed that dish temperatures on the plating line consistently exceeded 65°C, meeting the 100% threshold.
Daily monitoring of finished natural healthy tube-feeding formulas consistently reached 65°C or above, meeting the 100% threshold.
Satisfaction Ratings (Very Satisfied + Satisfied)
Patient Meals: 88.4% – 98.3%
Employee Meals: 94.3% – 100%
Health & Nutrition Seminars: 97.9% – 98.3%
Sustainability Awards: Compiled five sustainable quality projects, earning the Silver Award for Best Action Plan at the Taiwan Sustainability Action Awards (TSAA).
Clinical Nutrition: Published 1 academic paper.
Community Nutrition: Published 1 academic paper.
Foodservice Nutrition: Published 2 academic papers.
Lean Management & Green Practice: Creating dual value by enhancing operational efficiency and environmental protection.
2 Building a sustainable nutritional service network by integrating education, medical, and community resources.
Optimizing the quality and efficiency of medical foodservice through the implementation of standardized processes and external resources.
