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All Journal Journal of Nutrition College Jurnal GIZIDO JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Riset Gizi Jurnal Gizi Klinik Indonesia Jurnal Kesehatan Komunitas Dinamisia: Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Jurnal Gizi Prima Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pengabdian Masyarakat Bumi Raflesia JPK: Jurnal Proteksi Kesehatan PROFICIO: Jurnal Pengabdian Masyarakat Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah Room of Civil Society Development Dikdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Riset Gizi Jurnal Riset Gizi Room of Civil Social Development
Marlina, Yessi
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Gizi Prima

 1 
GAMBARAN SISA MAKANAN PASIEN DI RSUD PETALA BUMI PROVINSI RIAU Putri Lestari; Yessi Marlina
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.245

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.
TINGKAT KEPUASAN PASIEN RAWAT INAP TERHADAP PELAYANAN KONSELING GIZI DI RUMAH SAKIT PUSAT OTAK NASIONAL Yessi Marlina; Asti Ramadhani
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.244

Abstract

Background : Nutrition counseling is a two-way communication process between counselor and client to help clients recognize and overcome nutritional problems. Patients are entitled to receive a good quality nutrition counseling since that is an integral part in accelerating the patient's healing process. The purpose of this study was to determine the level of satisfaction of patients with nutrition counseling services at the Rumah Sakit Pusat Otak Nasional. Methods : This research was a descriptive study with cross sectional design. The sample technique used accidental sampling with total samples were 30 patients from second and third-grade room. The level of satisfaction included counseling service time, attitudes and characteristics of counselor, materials of counseling and media of counseling. Response options were based on a five-point Likert scale from “strongly satisfied” to “strongly unsatisfied”. Results : The results showed that the satisfaction rate with counseling service time was 77,06% (satisfied), attitudes and characteristics of counselor was 84,26% (very satisfied), counseling material was 78,13% (satisfied), and the use of media during the nutritional counseling process was 65,86% (satisfied). Conclusion : The satisfaction rate with nutritional counseling services at the Rumah Sakit Pusat Otak Nasional is satisfied (73,33%).
Co-Authors Annisa Dian Purwanti Asti Ramadhani Dewi Erowati Dewi Erowati Dewi Erowati, Dewi Dewi Rahayu Dilla Rahmadini Eko Risdianto Emy Huryati Fitri Fitri Fitriani , Fitriani Fitriani Fitriani Fitriani Fitriani Fitriani Helistya Yulianda Huryati, Emy Irma Susan Paramita Lidya Novita Lily Restusari Melyani Rizky Ayundra Putri Niken Dwi Agustin Nur Kholis Oktariani, Falinda Permata Sari, Septi Indah Putri Lestari Rahmadini, Dilla Roziana Roziana, Roziana Sri Mulyani Yanti Ernalia Yati Soenarto Yati Soenarto Yessi Alza Yolahumaroh Yolahumaroh Yolahumaroh, Yolahumaroh Yuliana Arsil