December 5, 1979
VA HANDBOOK 7610 (224)
5. DESIGN CONSIDERATIONS
a. Figure 224.F1 provides the intrarelationship of the functions within Nutrition and Food Service.
b. Figure 224-F2 and figure 224.F3 provide matrices to show the interfunctional relationships between Nutrition and Food
Service Administrative office and Food processing Area and other services where considerable traffic can be expected.
c. The Receiving Area, if provided, should be located conveniently to the Food Storage Area and the Refrigerated and
Frozen Storage.
e. The Ingredient Control and Food Storage areas should be contiguous.
f. Space required for Food Processing and Preparation, Ingredient Control, Food Storage, and Refrigerated and Frozen
Storage in a satellite facility will be determined on an individual project basis.
g. The nourishment Preparation area should be located convenient to Refrigerated Storage, Ingredient Control and
transportation to bed units.
h. A Pulp Extractor Waste Disposal System should be used whenever possible.
i. Clinical Dietitians should be located in patient care areas.
j. The Section Chief, Nutrition Therapy, Education and Research should be located in the patient care area.
k. The Chief, Dietitian and Secretary to the chief should be located in the medical center administrative area.
224-7
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