<![CDATA[The issue of food management for Diabetes Mellitus (DM) patients is a critical concern as it involves patient safety, therapeutic effectiveness, cost efficiency, and the quality of hospital services. The main objective of food management is to regulate the patient's blood sugar levels by providing a balanced diet, low in glycemic index, and rich in fiber, protein, and healthy fats. The research method used is qualitative with a descriptive phenomenological approach, aiming to provide a clear and in-depth description of the implementation of food management activities at the Nutrition Installation of RSUD H. Bachtiar Djafar, Medan City. Data collection was conducted using primary data through interviews with informants at the nutrition installation of RSUD H. Bachtiar Djafar, Medan City. The participants in this study were 38 DM patients at RSUD H. Bachtiar Djafar. The instrument used in this study was an observation sheet, which was carried out directly to obtain the results. The implementation of food for Diabetes Mellitus patients at RSUD H. Bachtiar Djafar has been carried out systematically, covering menu planning, procurement, processing, and serving, while paying attention to balanced nutrition, cost efficiency, variety, and cooking skills. The five-day menu cycle showed that nutritional needs were met, although improvements are needed in variety, calorie balance, and kitchen staff competency. Overall, this approach supports patient recovery and improves the quality of hospital services.]]>
