GAMBARAN SISA MAKANAN PASIEN DI RSUD PETALA BUMI PROVINSI RIAU
Abstract
Background : The high amount of leftover food is a serious problem that must be addressed immediately because the food served in the hospital has taken into account the quantity and quality according to the patient's needs. This also indicates that nutrition services are not achieved. The purpose of this study was to describe the leftover in Petala Bumi Hospital, Riau Province by classifying based on meal time, treatment class, food texture and type of diet.
Research Methods : The study used cross sectional design. The population of this study were all patients in room 1 stclass, 2nd class and 3rd class with a total sample of 8 people using purposive sampling method. The leftover was measured using a 6-point Comstock scale for 3 days including breakfast, lunch, dinner, morning and evening snacks.
Research Result : The results showed that leftover was mostly found in animal side dishes of the lunch menu (87,5%), blenderized food in first class (100%0, and low-salt and high-fiber diets (100%).
Conclusion : The most leftovers are in blenderized foods and low-salt and high-fiber diets.
Full Text:
PDFReferences
Asosiasi Dietisien Indonesia. 2005. Penuntun Diit /Instalasi Gizi RS Dr Cipto Mangunkusumo. Jakarta: PT. Gramedia Pusaka Utama.
Aula, Lisa Ellizabet. 2011. Faktor-Faktor Yang Berhubungan Dengan Terjadinya Sisa Makanan Pada Pasien Rawat Inap Dirumah Sakit Haji Jakarta. Jakarta.
Depkes. 2013a. Pelayanan Gizi Rumah Sakit. Kementerian Kesehatan.
———. 2013b. Peraturan Menteri Kesehatan Republik Indonesi Nomor 78 Tahun 2013 Tentang Pedoman Pelayanan Gizi Rumah Sakit.
Julia, Dita, Susi Nurohmi, Ayu Rahadiyanti, and Amilia Yuni Damayanti. 2018. “Hubungan Daya Terima Makanan Dengan Biaya Sisa Makanan Pada Pasien Skizofrenia.” Darussalam Nutrition Journal 2(1): 19–28.
Kapantow, Nova H, and Grace Debby Kandou. 2016. “Faktor Faktor Yang Berhubungan Dengan Sisa Makanan Pada Pasien Di Kelas III Penyakit Dalam RSUP. DR. R.D Kandou Kota Manado.” Fakultas Kesehatan Masyarakat Universitas Sam Ratulangi: 87–102.
Lumbantoruan, Dian Berdhika Sari. 2012. Hubungan Penampilan Makanan Dan Faktor Lainnya Dengan Sisa Makanan Biasa Pasien Kelas 3 Seruni RS Puri Cinere Depok Bulan April-Mei 2012. Depok.
Muliani, Usdeka. 2013. “Faktor-Faktor Yang Berhubungan Dengan Sisa Makanan Saring Pasien Rawat Inap.” Jurnal Keperawatan 9(1): 31–36.
Puruhita, Niken et al. 2014. “Gambaran Sisa Makanan Dan Mutu Makanan Yang Disediakan Instalasi Gizi Rumah Sakit Umum DR. Kariadi Semarang.” Journal Nutritional Health 2(3): 1–14.
RSUD Petala Bumi. 2016. Revisi Renstra RSUD Petala Bumi Provinsi Riau 2014-2019. Pekanbaru: RSUD Petala Bumi Provinsi Riau.
Wahyunani, Bernadeth D W I. 2017. “Hubungan Tingkat Kepuasan Pasien Terhadap Pelayanan Gizi Dengan Sisa Makanan Pasien Di Ruang VIP RS Panti Rapih Yogyakarta.” Jurnal Nutrisia 19(2): 119–25.
Wirasamadi, N L Partiwi, K Tresna Adhi, and I W Weta. 2015. “Analisis Sisa Makanan Pasien Rawat Inap Di RSUP Sanglah Denpasar Provinsi Bali.” Public Health and Preventive Medicine Archive 3(1): 88–95.
DOI: https://doi.org/10.32807/jgp.v6i1.245
Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Jurnal Gizi Prima (Prime Nutrition Journal)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Address:
Jurnal Gizi Prima (Prime Nutrition Journal) 2656-2480 Kampus A Poltekkes Kemenkes Mataram, Jurusan Gizi, Jl. Praburangkasari Dasan Cermen Sandubaya Mataram.