Final-year Dietetics students from Sefako Makgatho Health Sciences University (SMU) are proving that practical learning can lead to real-world change, as they wrap up their hospital-based foodservice placements across Gauteng. With placements at Helen Joseph Hospital and Tembisa Provincial Tertiary Hospital, these students not only fulfilled their academic requirements but also introduced impactful projects that addressed long-standing foodservice challenges in the public healthcare sector.
Lore Phumo, placed at Helen Joseph Hospital, took a systematic approach to improving food safety at the point of delivery. “During my SWOT analysis, I noticed the receiving staff were not using the standard checklist properly and didn’t know the corrective actions to take when goods were compromised,” said Phumo. In response, she developed a redesigned Standard Operating Procedure (SOP) for receiving dry, cold, and frozen foods. The new checklists, simplified to a ‘Yes or No’ format and including corrective action columns, are now in active use, resulting in better documentation and improved food safety outcomes.
Also stationed at Helen Joseph, Lerato Makuwa tackled hygiene and storage inefficiencies. “Spices were stored in unlabelled plastic bags, which posed a contamination risk,” she noted. Makuwa’s cost-effective innovation involved recycling and sanitising containers to create labelled condiment storage units. “It improved cleanliness, reduced spillage, and made condiments easier to access,” she said. Staff at the hospital have since adopted her system, and it is already making daily operations smoother.
At Tembisa Hospital, Amanda Mashabela took a culinary approach by modifying vegetable recipes to reduce plate waste and improve taste. “The vegetables were often overcooked and bland. I introduced new recipes with low-fat, low-salt ingredients and simple flavour enhancers like garlic and herbs,” she explained. With training sessions for the foodservice aids and improved cooking methods, the changes led to better patient acceptance and less plate waste.
Fellow student Moloko Mehala also left his mark at Tembisa, focusing on staff safety. “I noticed foodservice staff were lifting heavy goods improperly, which put them at risk of back injuries,” he said. He partnered with the hospital’s Physiotherapy Department to conduct workshops on proper lifting techniques. The project not only improved staff well-being but also contributed to better service delivery, as staff became more confident and effective in their tasks.
Each student credited their academic preparation at SMU as instrumental in navigating their foodservice placements. “The five-week preparation block helped us feel confident and ready to apply what we’d learned in class,” said Phumo. Their exposure to menu planning, costing, waste management and food safety enabled them to approach hospital challenges with practical and sustainable solutions.
As they prepare to graduate, these students reflect on the broader impact of dietitians in public health. “Dietitians are not just about meal planning—we are essential to patient recovery and foodservice quality,” said Mehala. All four students hope to see continued improvements in SOP implementation, interprofessional collaboration, and training in hospital foodservice systems.
Their collective contributions serve as a powerful reminder: when theory meets practice, meaningful change is not only possible—it’s inevitable.
By Tumelo Moila
