Dietary Services
Meals on Wheels
The Meals On Wheels(MOW) program has been a joint project of the Renfrew Victoria Hospital and the Renfrew Rotarians for more than 40 years.
The MOW program provides a hot meal (including soup, main plate and dessert) delivered to clients living within the town limits of Renfrew.
The program operates 7 days per week year round. Clients may have 1 – 7 meals per week depending on their needs and availability of space on the program.
Price as of May 1, 2018 is $7.50 (subject to change).
Referrals can be made by the client, a family member or a healthcare professional.
The food is prepared by the Renfrew Victoria Hospital Dietary staff and special diets (diabetic, cardiac, renal, etc.) and allergies can be accommodated .
For more information please contact Christianne Balint, Registered Dietitian and Director of Dietary at 613 432 4851 ext. 130 or by email balintc@renfrewhosp.com
Dietary Education
Outpatient Nutrition Services
RVH Registered Dietitian's provide expertise in the areas of nutrition, and promote self management of various health conditions to improve overall patient health. This is achieved through individual and group counselling/education, as applicable, with a focus on both disease prevention and management. Outpatient nutrition consults require a referral from a physician or nurse practitioner.
Nutrition counselling referrals for renal disease and diabetes should be sent to the Nephrology Clinic and Diabetes Education Program.
Outpatient nutrition services are available for a variety of health conditions, but not limited to:
- Celiac disease
- Cholesterol management
- Food allergies and intolerances
- Gastrointestinal disorders including Irritable Bowel Syndrome, Inflammatory Bowel Disease
- Liver disease
- Vitamin/mineral deficiency
- Hypertension
- Cancer diagnosis effecting intake or weight maintenance
- Congestive heart failure
- Ostomy management
Inpatient Nutrition Services
RVH Registered Dietitian's provide high quality evidence based nutrition therapy and education for admitted patients. The dietitian can be consulted from the admission checklist, Braden Scale or direct referral from any member of the health care team. Working with members of the interdisciplinary team, dietitians adjust the texture and consistency of foods to reduce difficulty eating at meals, and to increase safety. The dietitian also uses physical-based assessment to screen and manage malnutrition, diet and medication adjustments to optimize diabetes management, as well as aiding wound management from a nutritional aspect. Dietitians are also trained in the management of enteral nutrition support.