1.จัดอาหารมีคุณค่าทางโภชนาการ เหมาะ

1. appropriate nutritious food with the pathological condition without sanitary. Food.2. fast and timely service. Creating satisfaction.3. patients with risk factors be assessed and appropriate nutrition therapy, nutrition.4. Exchange and encourage nutrition knowledge of patients and relatives/community and society.

1. Provide a nutritious meal. The pathology Based sanitary
food
service 2. timely satisfaction
3. risk patients receive nutritional assessment. And proper nutrition
4. exchange and promote knowledge of nutrition to patients and their families / communities.

1. Food nutritious, suit the pathogenesis based on sanitation.Food.2. The service timely, create satisfaction.3. Patients at risk get nutrition assessment and nutrition therapy is appropriate.4. Exchange and promote knowledge of nutrition to the patients and family / social and community.