<![CDATA[Efforts to meet patients’ nutritional needs include food service management that adheres to hospital nutrition standards, one of which is limiting plate waste to below 20%. Chicken-based animal protein dishes often contribute to plate waste exceeding this standard. This study aimed to determine the differences in patients’ plate waste based on modified chicken recipes. A cross-sectional design was employed, conducted over three days, involving 30 hospitalized patients divided into three groups (10 patients per group) based on the type of modified chicken dish served. Total sampling was used to select participants. The Kruskal-Wallis test was used to analyze differences in plate waste across the three recipe groups. The results showed no statistically significant difference in plate waste between the modified recipes (p= 0.793). Although the difference was not significant, the findings suggest that hospitals may still consider implementing recipe modifications to improve food acceptance and support patient recovery. Further studies with larger sample sizes and longer observation periods are recommended to validate these findings.]]>
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