Lumexa Diet · Diet & Kitchen Management
Every tray accounted for.
LumexaDiet runs inpatient nutrition end to end — prescribed patient diets, ward-wise meal orders, kitchen production counts, bedside serving confirmation, and a costed food master carrying calories, protein and allergen data for every item.
Hospital catering is usually the last process still running on paper. A dietitian writes a diet on a slip, the ward phones a count to the kitchen, the kitchen cooks to an estimate, and a porter delivers trays that nobody verifies against the prescription. The consequences are real: a diabetic patient handed a regular tray, an allergen served to someone who reacts to it, and a food budget that can only be reconciled at month end as one large number.
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A connected path through Lumexa Diet
LumexaDiet puts the whole chain on one record. It starts with Patient Diets — the dietitian or treating doctor prescribes a diet type per patient, meal by meal, with duration and any restrictions. That prescription lives on the patient record rather than a slip, so every downstream step reads the same instruction.
Patient diets
Prescribe a diet type per patient, meal by meal, with duration and restrictions on the patient record.
Diet orders
Prescriptions consolidated ward-wise and meal-wise into a single order view.
Kitchen production
Exact counts per item per service, so the kitchen cooks to a number.
Nurse / Serve confirmation
Bedside verification against the prescription, with refusals and substitutions logged.
Benefits
Why facilities choose it
Designed for Dietetics / F&B manager. Role-separated dietitian, kitchen and nursing views; food master with kcal, protein, price and allergen attributes; Excel template import for bulk food master maintenance; ward, meal-timing and diet-type masters; costing rollups per meal, patient and ward; AI-assisted diet plan suggestion; shared patient index across Lumexa modules; bilingual interface.
Right tray, right patient
Bedside confirmation against the prescription catches mismatches before they are served.
Allergen safety on the record
Flags follow the item from the food master to the tray, not from memory.
Food cost becomes a number
Cost per patient day and per ward, available continuously rather than at month end.
Less wastage
The kitchen produces to consolidated counts instead of an estimate per service.
Dietitian time back
Reusable diet plans and AI suggestions replace writing the same prescription repeatedly.