Yati Soenarto
Department Of Child Health, Faculty Of Medicine, Public Health, And Nursing, Universitas Gadjah Mada, Yogyakarta, Central Java

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Journal : Indonesian Journal of Human Nutrition

Effect of Room Service on Patient’s Macronutrient Consumption Level Arfiani, Eva Putri; Yati Soenarto; Susetyowati
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.1

Abstract

Food service in hospital is aimed at providing high-quality meals and ensuring nutrition intake for patients. However, this aspect of healthcare faces numerous challenges, including high levels of food waste and patient dissatisfaction, often attributed to conventional food delivery practices in hospitals. The consumption of energy and macronutrients, including carbohydrate, protein, and fat, contribute greatly for hospitalized patients. Therefore, this study tried to implement a room service-like method in the food service system. This research was conducted in Class 1 and 2 of the inpatient wards of “Waled” Public Hospital, using a static pre-experimental design with two groups. Each group consisted of 38 patients selected from quota sampling. The control group followed the conventional food service method, while treatment group was given a room service approach. The treatment group was provided with a list of three menu options for each of the nine mealtimes, allowing them to choose their preferred food by sending a short message at the designated meal hour. Ordering times were specified as follows: 05:15 to 07:00 for breakfast, 10:00 to 12:00 for lunch, and 15:00 to 17:00 for dinner. Foods were prepared within 45 minutes after the order was placed. T-test analysis showed a distinct trend in the levels of energy, carbohydrates, proteins, and fats consumption between the control and treatment groups. The correlation between group variables and the level of energy consumption reached 15%, while the correlation between group variables and the level of protein consumption was 14%.  
Co-Authors Abdul Wahab Abu Tholib Aman Achirul Bakrie Achmad Suryono Agus Firmansyah Anak Agung Gede Sugianthara Anis Fuad Ari Dwi Ratna Kusumaningrum Asal Wahyuni Erlin Mulyadi Badriul Hegar Budi Susatyo Chatidjah Alaydrus Dian Anggraini Dwi Prasetyo Endy Paryanto Prawirohartono, Endy Paryanto Eva Putri Arfiani Fatma Othman Gdara Fitri Haryanti Hafni Soesilo Hafni Z. Soesilo Hamam Hadi Hannah Hannah Hera Nirwati Herman Herman Huryati, Emy Hutasoit, Masta I Nyoman Budi Hartawan I Putu Gede Karyana I wayan Sukardi I. K. G. Suandi Iesje Martiza Ignasia Nila Siwi Imanuel Y. Malino indah kartika Ismangoen Ismangoen Ismangoen Ismangoen Ismangoen Ismangoen Jarir At Thobari Karmini M Karyadi D Laksono Trisnantoro M Hakimi M P Damanik M. Juffrie M. P. Damanik Made Gede Dwi Lingga Utama Made Ratna Dewi Marlina, Yessi Moenginah P. A. Mohammad Juffrie Muhammad Suryanto Musta ida Muzal Kadim Nenny S Mulyani Nenny Sri Mulyani Ova Emilia Palupi, Astya Patricia Suti Lasmani Ramzi Ramzi Renny Hariati Retno Palupi Baroto Ristanto Ristanto Rizki Anindita Siswanto Marudut Soelistyowati S. Soelistyowati Soelistyowati Soetjiningsih Soetjiningsih Sudigbia I Suharyanto Supardi Sulistyowati Sulistyowati Sumadiono Sumadiono Sunartini Iman Sunartini Sunartini Susetyowati Thermiany Anggri Sundari Titis Widowati Titis Widowati Tri Wibawa Wasaraka, Yulia Nuradha Kartosiana Wayan Sukardi Wayan Sulaksmana Sandhi Parwata Widiarto Widiarto Widiatmodjo Widiatmodjo Widiatmodjo Widiatmodjo Widiyandana Widiyandana, Widiyandana Wiliam Jayadi Iskandar Yundari, Yundari