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Martalena Br Purba, Martalena Br

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Author-ID : 641297

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE Iqbal, Muhammad; Susetyowati, Susetyowati; Purba, Martalena Br
GIZI INDONESIA Vol 39, No 2 (2016): September 2016
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v39i2.213

The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service system. Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service) and control groups (conventional). Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001) and food acceptance (RR=1.94; p=0.0488) between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219) and 2,38 times (95% CI 0,68-8,31), respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE Iqbal, Muhammad; Susetyowati, Susetyowati; Purba, Martalena Br
GIZI INDONESIA Vol 39, No 2 (2016): September 2016
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.357 KB)

The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service system. Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service) and control groups (conventional). Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001) and food acceptance (RR=1.94; p=0.0488) between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219) and 2,38 times (95% CI 0,68-8,31), respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

DISTRIBUSI DAN FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KADAR HEMOGLOBIN A1C (HBA1C) PADA SUBJEK DEWASA INDONESIA Irmayanti, Irmayanti; Farmawati, Arta; Purba, Martalena Br
GIZI INDONESIA Vol 42, No 1 (2019): Maret 2019
Publisher : PERSATUAN AHLI GIZI INDONESIA

HbA1c is a parameter that may be used in predicting and diagnosing diabetes. Since diabetes is predicted to increase in Indonesia, it is necessary to understand the distribution and associated factors of HbA1c in the general Indonesian population. However, those data are still limited. This study aims to determine the distribution of HbA1c and its associated factors in Indonesian adults. We conducted a cross-sectional study analyzing data from Indonesia Family Life Survey (IFLS) 2014-2015. HbA1c was analyzed using dried blood spot (DBS) specimen with Bio-Rad D10 HPLC. We performed Student?s t test and ANOVA to show the results of the bivariate analyses and multiple linear regression to determine the association between variables. The study included 4.101 subjects (20-59 years) without diabetes and provided an overview of the distribution of HbA1c levels based on socio-demographic factors and smoking behavior described in percentiles. The mean of HbA1c was 5.35% with a standard error of 0.01. The threshold value of HbA1c for prediabetes (5.7%) corresponded approximately to the 75th percentile. Although there were differences in HbA1c distribution, socio-demographic factors such as education levels, employment, and settlement region as well as smoking were not independently associated with HbA1c levels in Indonesian adults. Furthermore, age and sex were associated with HbA1c.

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