Collective Agreements for the Winnipeg General Hospital and the Health Sciences Centre after its creation in 1973 were used as reference by the Dietetics Department. The series encompasses the booklets produced by The Canadian Union of Public Employees (CUPE) for the collective agreements reached with the Winnipeg General Hospital (WGH) and subsequently the Health Sciences Centre (HSC). The original agreements were made between the Winnipeg General Hospital and the Winnipeg General Hospital Employees Union, Local 56 as a division of the Canadian Union of Public Employees (CUPE). The union changed organization with the creation of the Health Sciences Centre in 1973. All Dietetics employees were now under The Canadian Union of Public Employees, Local No. 1550. The Union is still present in the Winnipeg Regional Health Authority, Health Sciences Centre Site and represents more than 2900 employees. Series is an artificial creation consolidated by the archivist.

Series documents the policy and procedure manuals created for various organizations within the department of dietetics. They have been created as separate manuals with all the information relating to specific areas. Each manual contains operational procedures, examples of forms and correct method of procedures for employees. The series consists of the original manual kept by the department for reference for best practices and job classifications. The file provides the organizational chart for the department, general policies and procedures, future objectives, job classifications work schedules, daily cleaning lists as well as educational materials for student nurses for their rotation in the cafeteria. The departmental policy manual covered the main kitchen and the expectations for the entire department where the other manuals attempt to provide the same standardization to the satellite areas of the dietetics department including the diet Kitchen, formula room and the newly built cafeteria. All the areas covered were under the direct supervision of the Dieticians and the Dietetics Department.

Series documents the three editions of diet manuals produced by the Department of Dietetics of the Winnipeg General Hospital. The three editions produced by the department were 1960, 1966, and 1970 respectively. The manual was used by all arms of the dietetics department and was revised only by the department administration. The therapeutic dieticians of the Department of Dietetics created diet manuals intended to be used by the attending physicians, medical students, dietetic interns, nurses and nursing students for patient meals. The manuals are based in Canada’s food guide for proper nutrition and provide the menu plan for three meals a day. The manual covers standard hospital meals as well as the modifications made for specific patient diets such as a low sodium or diabetic meals. The diet manual provides a hospital wide standard for the meals and methodology of implementing the specific dietary requirements of the patients.

The series consists of the materials generated and used by the Director and administration of the dietetics department to carry out the primary functions of the department. The organizational charts, inventory of catering supplies and equipment, publicity materials and financial statements and reports made for the Corporate Office of the Health Science Centre over the period of 1959-1986.
Series contains two bound books used by the administration to record the scheduling of the administrative department and records which specialty diets were used by patients within the institution from 1957-1995. Nutrition Month Reports and committee meeting minutes are also included.

The sous- fonds contains the records of the Dietetic department relating primarily to the history of the department and the creation and administration of the internship program. Records are primarily from 1967-2004, records arranged by year and subject. The records of the fonds were appraised and arranged by Shirley Layne as Director of the Dietetic Internship program at the closure of the program in 2004, before donation to the archives.
Sous-Fonds includes DVDs on the history of the department, HR materials,departmental newsletters, awards, staff scheduling books and policy manuals documenting the operation of the department and include information and photographs of anniversaries, graduations and hospital events.

Series documents the growth of the Department of Dietetics orientation program over the course of the 1960’s. The files contain Dietetics Department employee information manuals, the salary guide for Canada and Manitoba professional associations, job descriptions and standards of practice for the profession. All the records were all kept as reference or master copies created to better administer the Dietetics Department. The new focus on departmental standards and employee education is thanks largely to Alva Gross as the Director of Dietetics 1963-1974. Her mandate as Director was to supervise and assist in the growth of the department with a specific focus on education. The examples found in the files served as master copies for the Director and Administration to use to create successive editions for employee orientations.

Series consists of a chronological history of the department and a 2-disc DVD set documenting the history and development of the department through photos. The series documents the name changes of the department (Department of Dietetics, Nutrition & Food Services, Retail Food Services), as well as technological changes, important purchases, changes in methods and procedures, creation of committees, renovations, programs, internships, awards, and the opening and closing of cafés in the hospital.

Series consists of notes and a published handbook for health care facilities. The records were written by R. Alva Gross and provide information on organization, personnel and financial management, distribution, sanitation, safety, security, education. The handbook was used by Health Care Food Services across Canada.