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All Journal Jurnal Ilmu dan Teknologi Kesehatan Jurnal Gizi dan Kesehatan
Putricia, Dita
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Computer Science & IT Health Professions Nursing Public Health

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The Relationship of Accuracy of Food Presentation, Atmosphere, Appearance of Food, Outer Food, Taste, and Attitude of The Server with The Leftovers of Staple Foods in Regular and Soft Diet Putricia, Dita; Yuliantini, Emy; Wahyudi, Anang
jitek Vol 11 No 1 (2023): September 2023
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v11i1.1207

Abstract

The effectiveness of food delivery and service programs can be seen in the patient's leftover food. If excess food is not taken into account and left continuously for a long time, it can impact the patient's nutritional status, which decreases. Malnutrition in patients is closely related to the incidence of food waste in hospitals. This research aims to determine the relationship between the timeliness of serving food, the perception of the atmosphere of the treatment environment, the appearance of food, food from the outside, the taste of food and the attitude of the serving staff with leftover staple foods of ordinary and soft diets. This research used a cross-sectional design carried out in several treatment rooms, namely the Mina room (Class I), Marwah (Class II), and Safa (Class III). The sample in this study was 34 samples. The study's results found a relationship between the appearance of food and food consumption from outside with the remaining staple foods. At the same time, there was no relationship between the timeliness of serving food, the atmosphere of the caring environment, the taste of the food and the attitude of the serving staff with the remaining staple foods. Two variables are related to the six variables studied.
External Faktor Eksternal Berpengaruh dengan Sisa Makanan (Nabati dan Sayur) pada Diet Makanan Biasa dan Lunak di RSUD Harapan dan Doa Kota Bengkulu Putricia, Dita; Yuliantini, Emy; Wahyudi, Anang
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.1739

Abstract

Background: Research data from Harapan and Doa Hospital in 2019 showed that the remaining vegetable protein increased to 27.61% and vegetables 56%. This rate still exceeds the minimum hospital service rate for food waste, which is ≤ 20%. Purpose of the study was to examine external factors that affect the remaining plant and vegetablefood in the diet of ordinary and soft foods as well as an overview of external factors at Harapan and Doa Hospital, Bengkulu City. Method: Cross sectional design with the type of analytic survey research used in this study with a sample of 34 respondents. Results: In the remaining vegetable side dishes, timeliness of feeding with a p-value of 0.648, food taste (0.182) and the attitude of the serving staff (0.487) which means that H0 failed to be rejected (> 0.05). For leftover vegetable food, the timeliness of feeding with a p-value of 0.647, the atmosphere of the caring environment (0.541) and the attitude of the serving staff (1.000) which means that H0 failed to be rejected (> 0.05). Conclusion: There is a relationship between the appearance of food and the consumption of food from the outsidewith vegetable and vegetable side dishes.es.
Co-Authors Anang Wahyudi Emy Yuliantini