St. Joseph’s Regional Medical Center’s Department of Food and Nutrition Services coincides with the Medical Center’s Mission, Vision, and Values by providing therapeutic nutritional care to our patients, visitors, physicians, and employees. A team of well-qualified professionals, including Registered Dietitians and culinary experts, manages the Department.

Our patient menu spans across 22 different types of diets and 4 variations of food consistencies, for chewing/swallowing accommodations. Meals are prepared, assembled and hand-delivered hot and fresh to each patient’s room, whereby eating assistance is available when needed. A specialized team of Registered Dietitians provides medical nutrition therapy (screening, assessment and education) for acute and chronic diseases across the age spectrum. In addition to inpatient service, we also provide meals for St. Joseph’s outpatients, catering events, satellite locations, on-site convent residents, our childcare center and the Feeding & Swallowing Center.

“Giving back” to the community is another component of the Department’s Mission. We donate fresh, perishable meal items to an area food rescue program that delivers to local shelters, daycare centers, senior adult centers, churches, and other non-for-profit agencies that feed people. In addition, our Registered Dietitians conduct various nutrition lectures, health fairs, and workshops at many locations including nearby schools, businesses, churches, and clubs. We are also affiliated with a number of colleges/universities and participate in a preceptor program for dietetic interns who are starting out in their nutrition-related careers.

The Department bases its standards and practices on recognized guidelines set-forth by the American Dietetics Association, American Society for Parenteral and Enteral Nutrition, National Kidney Foundation, Trans Atlantic Renal Council, the American Diabetes Association, the American Society for Hospital Food Service Administrators (a member of the American Hospital Association), and the National Society for Healthcare Foodservice Management. In addition, service and sanitation guidelines are based on the U.S. Department of Health and Human Services (FDA) Food Code, the New Jersey Department of Health- Chapter 24 regulations, Joint Commission on Accreditation of Healthcare Organizations, and the City of Paterson Department of Health ordinances.

For recipes from our doctors, please click here.

For more information, please contact:
Lara Zamajtuk, M.S., R.D.- Director of Food & Nutrition Services, 973.754.3045.