Food & Nutrition Services Staff

Good nutrition is essential for recovery and good health.  Our team is passionate about food service and supporting the patient's healing experience with good nourishment.  Healthcare Food Service Week is held annually during the first full week of October where we recognize our Cooks, Dietary Clerks & Dietary Aides, Food Service Supervisors, and Registered Dietitians.  Here are just a few members of the team:

Introducing Murray ReidMurray Reid is just one of the cooks working to make your stay more pleasant.  "Food is a necessity of life," says Murray. "It's my responsibility to produce meals for our patients in the most appetizing way."  A fully certified Red Seal chef, Murray has been infusing his culinary skills into hospital food for nearly 14 years.  As Murray explains, Food and Nutrition Services staff use standardized recipes based on Canada's Food Guide. Great attention is paid to portions and meeting the nutrient needs and individual dietary restrictions of patients and helping to manage and reduce their risk of disease. The department also prepares meals for Meals on Wheels.  An avid outdoorsman, Murray has had the pleasure of working at both Muskoka hospitals and is also a 2008 Board Award of Excellence recipient.




Introducing Dorothy GreenIn the 25 years that Dorothy Green has worked at the hospital, food service has come a long way, she says.  By embracing new technology, Dietary Aides like Dorothy are making meal service more personal and patient focused by bringing menu selection to the patient bedside.  Although Dorothy's passion is culinary arts, Food and Nutrition Services is about more than food preparation.  "We educate our patients about good nutrition while they are with us," she says.  "Our clinical dietitians also give them the tools they need to continue down the path of good nutrition after they have left the hospital."  For Dorothy, her work at the hospital has been very fulfilling. 
"It's very rewarding when you can see the improvements in the patient thanks to good nourishment."




Introducing Julia RobinsJulia Robins has been part of the Food & Nutrition Services team at MAHC for three decades.  She worked for many years as a Dietary Aide and then pursued additional training so that she could pursue a new challenge as a Dietary Clerk. As a Dietary Clerk, Julia is responsible for purchasing supplies for the department, staff payroll and month-end reports.  She helps to facilitate the patient's nutrition care plan by translating the therapeutic menus that are created by the Registered Dietitians.  She uses computer software to input detailed data that compiles the nutrient analysis of the meals that patients can order, including all ingredients and allergens.  She follows strict procedures for food safety recalls and pays great attention to any substitutions that come from the suppliers.  Julia is known for identifying what needs to be done and creating a plan to complete it.  Julia enjoys being active outdoors with her husband.  Among their favourites are hiking in Algonquin Park, cycling in the summer, and skiing in the winter.


Introducing Whitney MiddlebrookWhitney Middlebrook has been a Dietary Aide with MAHC since 2007. She first started in Burk's Falls before joining the Food & Nutrition Services team at the SMMH Site. In her role she assists with food preparation and patient meal service. Regularly, she sees patients at their bedside where she engages them in choosing their own meal selection from a menu. The ability to offer choice is something Whitney says is how the department is helping to improve patient satisfaction. For Whitney, this time to personally interact with patients is enjoyable and is a nice breakaway from the kitchen. Whitney and her fiancé enjoy raising their son, Devon, and are looking forward to planning their wedding.




Introducing Catherine KeelingHelping to provide patients with palatable, nutritious food that will help to improve or sustain their health and healing is the best part about working as a Dietary Aide at the hospital, says Catherine Keeling.
Over her 25-plus years at the HDMH Site, whether working in the Cafeteria or with inpatients, Catherine has never turned down the chance to obtain more education so she can continue to grow professionally.
She recently completed a two-year Food Service/Nutrition Management program which has trained her to be able to play a supervisory role in the department.
For Catherine, time away from work is precious and is spent with family.




Introducing Trish DukeTrish Duke found her love for nutrition miles away from home during a student exchange to Mexico. She always thought of pursuing a career in health care, and found her calling in clinical nutrition. Trish is a Registered Dietitian and develops strategies to support the therapeutic nutritional needs of inpatients in the hospital. Eating is very personal, Trish says, and she is keen to help make quality food more accessible to patients and to support them in making educated choices about their diet. Trish plays a key role in new initiatives, such as developing the palliative care diet, and is the co-chair of MAHC's Interprofessional Care Committee.