A necessary part of patient care is making sure they are getting a proper diet. Food service labels are a crucial part of the effective management of a patients recovery. Dieticians, physicians, and nurses oftentimes must keep close track of a patients intake. Specific types of food service labels, calorie count labels, are a necessary reminder to always write down the caloric value of all foods eaten by the patient. In the cafeteria, it is the staffs responsibility to keep track of when food was prepared and when it will expire. Day labels are an effective means of utilizing food service labels that clearly define the day a food was prepared. Thus, they know which products must be used up immediately to prevent expiration from causing food to be thrown away. Sandwich labels are food service labels that clearly define the type of food produced. No more lifting the bread on a sandwich to determine if it is turkey or ham and if there are tomatoes or onions. Everything is clearly labeled on the outside packaging. In some cases, labels are digested by accident. Food services labels can be made of a material and ink that easily dissolves in water. Thus, no harm is done if a patient accidentally eats the label.