Shweta Bhatnagar: Nourishing Change
How Shweta Bhatnagar Transformed Healthcare Dietetics at Sodexo
Driven by a deep-seated desire to nourish and heal through a career in the medical field, Shweta Bhatnagar found her calling in the health and care segment at Sodexo as Chief Dietitian.
Shweta's career in healthcare has been marked by a diverse array of experiences across various institutions and prominent healthcare providers. This extensive background has equipped her with a deep understanding of patient needs and a commitment to their well-being.
Early in her career, Shweta had a brief encounter with the weight loss industry, but she soon realized that her true passion lay in environments where patient care and well-being were the primary focus. This realization led her to immerse herself in research and planning aimed at enhancing patient outcomes.
The opportunity to join Sodexo at a prominent hospital as a senior dietitian was a chance to return to her passion for healthcare and make a tangible difference in patients' lives. However, it was not without its hurdles.
When Shweta began her journey in Sodexo, she had her challenges cut out due to the existing perception that the dietetics department needed improvement. Her first task was to transform the department. She focused on building a strong, capable team and expanded the scope of work with strategic interventions prioritizing therapeutic care and nutrition intervention.
Her work involved rigorous training programs, updating policies, procedures and managing critical care patients to overseeing audits. As she reflected on other challenges, she feels another significant obstacle was the perception of dietetics as a non-revenue-generating department. To overcome this, Shweta had to be resourceful and innovative, managing budgets without disrupting operations and ensuring that patient satisfaction remained a top priority.
As she navigated through these various challenges, she continued to pursue her passion for learning and improvement, thanks to the invaluable support and guidance she received from her mentors at Sodexo. Murlidhar Achlala, Sidhesh Shetty, and Sambit Sahu played pivotal roles in her success, providing her with opportunities to visit other sites, share best practices, and assist with NABH (National Accreditation Board for Hospitals & Healthcare Providers) assessments. This mentorship not only enhanced her professional skills but also fostered a collaborative environment that encouraged growth.
She thrived further as she was encouraged and supported to participate in national groups like the Indian Association for Dietetics and the Indian Society for Parenteral and Enteral Nutrition (IAPEN) and stay updated on the latest advancements in nutrition science. She also feels honored to represent the country in the presence of senior leaders from the group. She translates the knowledge she gains into practical strategies for her team, sharing research papers and facilitating discussions.
Today, as Chief Dietitian, heading Nutrition & Dietetics for the Health & Care segment while also supporting other segments, Shweta’s journey continues to evolve.
She has to her credit, initiatives like Aarogyum, Sodexo’s patient-dining solution, and the “Nourish” recipe book, featuring 120 wholesome, plant-based recipes developed in collaboration with AHPI and CMC.
As part of her ongoing efforts to improve patient care, she is proud to have led an initiative that recently received certification and endorsement for their texture-modified diet for dysphagia from the Academy of Nutrition Sciences. This achievement not only enhances clinical credibility but also demonstrates an unwavering commitment to providing safe, high-quality nutrition for cancer patients and seniors, ensuring that their dietary needs are met with the highest standards of care.
The texture-modified diet initiative aligns with international standards, such as the International Dysphagia Diet Standardisation Initiative (IDDSI), which emphasizes the importance of standardized terminology and practices in managing dysphagia. This initiative not only enhances clinical credibility but also demonstrates a profound dedication to patient safety and well-being.
To aspiring nutritionists, Shweta emphasizes, “Hold on tightly to your knowledge and listen carefully to the concerns of patients. Healthcare is challenging with its ups and downs. One must be empathetic." She believes women bring a natural sensitivity and empathy to the field, instincts crucial for patient recovery.
With her family as her pillar of support, Shweta is poised to fly higher and yet stays grounded and humble. She cherishes the moments away from work with her young inquisitive daughter. Cooking for her family brings her immense joy. She also shares her fitness routines with her husband and adds that it makes their bond stronger.
In addition to the pleasure that she derives from traveling, exploring places and their culture and food preferences, she believes it enriches her understanding of diverse patients’ diet preferences and helps her to connect better with them.
It has only added to the joy of working.