COPEIRO

Prepare balanced and specific meals for each pathology according to institutional diet standardization and under a nutritionist's guidance. Transcribe adjusted diet map information to ensure adequate feeding based on patient pathology and habits. Assemble and distribute special diets, prepare juices and salads, and record patient acceptance on official forms. Hygienize dishes, utensils, equipment, and the environment while maintaining conservation standards. Refill water bottles for patients and manage fluid restrictions when necessary. Control the entry and exit of dishes, cutlery, and utensils from service areas. Participate in training regarding hospital diets and isolation types.