Overview of Usual Food Leftovers in Inpatients at the Jailolo Regional General Hospital, West Halmahera Regency

Hospital nutrition services are part of a complete health service. Each hospital provides nutritional services, not only providing food for patients and staff, but the most important thing is the provision of food that meets the needs of human metabolism for recovery during treatment. Food waste is the amount of food that is not eaten or not consumed by the patient. The purpose of this study was to determine the type of food and the amount of leftover food that was not consumed by patients who received regular food at the Jailolo Hospital. The type of research used is descriptive with sampling using purposive sampling as many as 20 respondents. The results showed that of the 20 respondents using the Comstock method, the average patient leftover food left a lot (> 20%) in the staple food type 40%, animal side dishes 35%, vegetable side dishes 30%, vegetables 30% and fruit 40%. Based on the results of the study, it can be concluded that most of the respondents still left a lot of food and it is recommended for nutrition installations to improve the quality and taste of the food served so that there is no more food left.

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Gambaran Sisa Makanan Pasien Rawat Inap RSUD Kabupaten Sidoarjo

Amerta Nutrition ◽

10.20473/amnt.v4i3.2020.198-204 ◽

2020 ◽

Vol 4 (3) ◽

pp. 198

Author(s):

Chusnul Fadilla ◽

Qonita Rachmah ◽

Juwariyah Juwariyah

Keyword(s):

General Hospital ◽

Food Waste ◽

Food System ◽

Total Sample ◽

High Food ◽

Cross Sectional ◽

Nutrition Services ◽

Cross Sectional Design ◽

Side Dishes

ABSTRACTBackground: The quality of nutrition services can be seen through the patient's leftovers as the result of hospital food system management. High food waste could impact on increasing the risk of malnutrition in hospitalized patients.Objective: This study aimed to determine the food waste description among patients in Sidoarjo General Hospital. Method: This was a descriptive study used a cross-sectional design with a total sample of 150 patients selected by proportional sampling in each in patient room during September 2019. Data was taken using the comstock form and then translated into percent of food waste and lost of food costs.Results: The highest percentage of leftovers from hospitalized patients was found in vegetable side dishes (30.72%) and the lowest was in animal side dishes (21.81%). The higher class of inpatient room, the lower the percentage of food waste. Foods that were intact by patients were highest during dinner (38.0%). The highest loss due to costs lost from whole food came from inpatient class I which amounted to IDR 1,680,000.Conclusion: The food waste of inpatients at Sidoarjo General Hospital was still quite high. Evaluation of factors causing high food waste in inpatients can be done to reduce percent of food waste and food cost efficiency.ABSTRAK Latar Belakang: Kualitas mutu pelayanan gizi dapat dilihat melalui sisa makanan pasien hasil manajemen penyelenggaraan makanan rumah sakit. Tingginya sisa makanan dapat berdampak pada peningkatan risiko malnutrisi pada pasien rawat inap.Tujuan: Penelitian ini bertujuan untuk mengetahui gambaran sisa makanan pasien rawat inap di RSUD Kabupaten Sidoarjo.Metode: Penelitian deskriptif ini menggunakan desain potong lintang dengan jumlah sampel sebanyak 150 pasien dipilih secara proportional sampling di masing-masing ruangan rawat inap pada bulan September 2019. Data diambil menggunakan formulir comstock lalu diterjemahkan dalam bentuk persen sisa makanan dan foodcost yang hilang. Tingginya persentase makanan ditentukan dengan standar Depkes 2013 yaitu apabila melebihi 20%.Hasil: Persentase sisa makanan pasien rawat inap tertinggi ditemukan pada lauk nabati (30,72%) dan terendah pada lauk hewani (21,81%). Semakin tinggi kelas rawat inap, maka semakin rendah persentase sisa makanan. Makanan yang utuh atau tidak tersentuh oleh pasien paling tinggi terjadi saat makan sore (38,0%). Kerugian tertinggi akibat biaya yang hilang dari makanan utuh berasal dari rawat inap kelas I yaitu sebesar Rp. 1.680.000,00.Kesimpulan: Sisa makanan pasien rawat inap di RSUD Kabupaten Sidoarjo masih tergolong cukup tinggi. Evaluasi faktor penyebab tingginya sisa makanan pada pasien rawat inap dapat dilakukan untuk menurunkan persen sisa makanan dan efisiensi foodcost.

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The Differences of Food Waste in Animal Side Dishes Based on Garnish Giving

Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya ◽

10.21580/ns.2018.2.1.2378 ◽

2018 ◽

Vol 2 (1) ◽

pp. 18

Author(s):

Mustakim Muskatim ◽

Hapsari Sulistya Kusuma ◽

Yuliana Noor Setiawati Ulvie

Keyword(s):

Data Analysis ◽

Food Waste ◽

Food Service ◽

P Value ◽

Average Weight ◽

Staple Food ◽

Food Animal ◽

Side Dish ◽

Significant Difference ◽

Side Dishes

Food waste is one of the important indicators to find out the success of food service in a food organization in a hospital. The purpose of this study was to determine the differences in food waste on a treatment: serve with and without garnishes on diet serving in Rajawali room to patients 5A and 5B Dr. Kariadi Semarang hospital. This type of descriptive analytic study illustrates the differences in the weight of the food waste (staple food, animal and vegetable side dish) serve with and without garnishes. This study involved 36 respondents which were divided into 2 groups. The first group of 18 respondents received food served with garnishes, while the second group of 18 received with no garnishes. The garnishes given in the form of lettuce and tomatoes (rounded cut on animal side dishes). The food waste was weighed using a digital scale with an accuracy of 0.01 grams and the data was then analyzed using Mann-Whitney. The results showed the food waste in animal side dishes with garnishes was 9.9%. While the serving with no garnishes was 26.4%. It implies that the use of garnishes is able to reduce the food waste on animal side dishes by 16.5%. Based on the data analysis, it was obtained the p-value = 0.000, which indicating a significant difference on the average weight of the food waste which served with and without garnishes.

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Measuring harm levels with the Global Trigger Tool

Clinical Risk ◽

10.1258/cr.2010.010031 ◽

2010 ◽

Vol 16 (4) ◽

pp. 122-126 ◽

Cited By ~ 3

Author(s):

Michael Carter

Keyword(s):

National Health Service ◽

Health Service ◽

General Hospital ◽

National Health ◽

District General Hospital ◽

Trigger Tool ◽

Hospital Governance ◽

Global Trigger Tool

Over five years, the Global Trigger Tool (GTT) has been used to measure harm events on random case-notes at the Luton & Dunstable Hospital. The GTT has been adapted to a District General Hospital governance setting within the National Health Service. Overall, serious harm levels have diminished, though increased instances of more minor harm indicate that further improvements need to be made.

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Rice vs. Wheat: Does staple food consumption pattern affect food waste in Chinese university canteens?

Resources Conservation and Recycling ◽

10.1016/j.resconrec.2021.105902 ◽

2022 ◽

Vol 176 ◽

pp. 105902

Author(s):

Long Qian ◽

Feng Li ◽

Hongbo Liu ◽

Lingen Wang ◽

Breda McCarthy ◽

...

Keyword(s):

Food Consumption ◽

Food Waste ◽

Consumption Pattern ◽

Staple Food ◽

Chinese University ◽

Food Consumption Pattern

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The Relationship Of Demand Utilization Of Health Service With Patient Satisfaction At Inpatient Care Unit Of Anuntaloko General Hospital

Preventif : Jurnal Kesehatan Masyarakat ◽

10.22487/preventif.v10i1.115 ◽

2020 ◽

Vol 10 (1) ◽

pp. 1-12

Author(s):

Dwi Sitti Oktania

Keyword(s):

Patient Satisfaction ◽

Health Service ◽

Service Quality ◽

General Hospital ◽

Inpatient Care ◽

Sampling Technique ◽

Cross Sectional Study ◽

Cross Sectional ◽

Referral Center

Hospital is a comprehensive form of health service institution, includes aspects of promotive, preventive, curative and rehabilitation, as well as a public health referral center. Demand on healthcare service theory consists of revenue, visit cost and service quality. Anuntaloko Regional General Hospital Parigi Moutong Regency is a referral center and regionalization hospital in Central Sulawesi Province, which the number of visits in 2016 to 2018 in a row were 19.186, 10.971 and 12.954. The study was purposed to determined Relation Between Requests for Use of Health Service and Patient Satisfaction on Inpatient Care Unit at Anuntaloko Regional General Hospital Parigi Moutong Regency. This was a quatitative analysis research with the cross sectional study approach. The population was patients on Inpatient Care Unit of Anuntaloko Regional General Hospital which amounted to 12.954 sampels and through purposive sampling technique. Data was analyzed univariate and bivariate variables using Chi-Square Test. The results showed that there are relation between revenue (p=0,002), visit cost (p=0,002) and service quality (p=0,000) with patients satisfaction on Inpatient Care Unit at Anuntaloko Regional General Hospital Parigi Moutong Regency. The Anuntaloko Regional General Hospital Parigi Moutong Regency is expected to observe routinly so that maintaining the service quality of the good things and improving the service quality of the lack variabels.

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KESESUAIAN PORSI LAUK DAGING AYAM YANG DITERIMA PADA MAKANAN BIASA

Jurnal Gizi Prima ◽

10.32807/jgp.v4i1.129 ◽

2019 ◽

Vol 4 (1) ◽

pp. 54

Author(s):

Rani Putri ◽

Reni Sofiyatin ◽

Lalu Abdi ◽

AASP Chandradewi

Keyword(s):

Observational Study ◽

General Hospital ◽

Food Consumption ◽

Food Processing ◽

Chicken Meat ◽

Weighing Method ◽

Side Dishes

Large portions are often one thing when serving food, especially in food serving. It is still an advantage and lack of portion because there is no right size in food processing. food consumption must be in accordance with the standard portion determined by the hospital nutrition installation. large portions will affect the nutrients contained in a food. This study aims to determine the suitability of standard portions of side dishes of chicken meat received in ordinary food at Sanjiwani Hospital Gianyar Regency. This study was a descriptive observational study with a crossectional approach. This research was conducted for 3 days in April 2019 at Sanjiwani Hospital Gianyar Regency. The number of samples is 30 servings. The proportion of portions served is measured by the food weighing method for 3 days. The results showed that the standard suitability of the portion of chicken received at Sanjiwani General Hospital in Gianyar Regency was largely incompatible, namely 83.3%, while those in accordance with the standard portion were 16.6%.

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Pengaruh modifikasi menu makanan lunak terhadap tingkat kepuasan pasien dan sisa makanan di Rumah Sakit Umum Daerah Meuraxa Banda Aceh

Jurnal SAGO Gizi dan Kesehatan ◽

10.30867/gikes.v1i2.408 ◽

2020 ◽

Vol 1 (2) ◽

pp. 152

Author(s):

Rachmawati Rachmawati

Keyword(s):

Patient Satisfaction ◽

General Hospital ◽

Food Waste ◽

Significant Influence ◽

Statistical Tests ◽

Sampling Technique ◽

District General Hospital ◽

T Test ◽

Before And After ◽

Banda Aceh

Background: Soft foods are foods with a texture that is easy to chew, swallow, digest than regular food. The purpose of administration is to be easily swallowed and digested according to nutritional needs and disease conditions. Modification of recipes is very important to improve the appearance in shape, taste, color, aroma, and temperature of food so that it can be well received by patients.Objectives: The aim was to determine the effect of soft food modification on the level of patient satisfaction and food waste at the Meuraxa General Hospital in Banda Aceh City.Methods: Quasi-experimental research design. This research was conducted at Meuraxa Public Hospital in Banda Aceh City. Which will be carried out from November to December 2018. The population in this study is all inpatients at the Meuraxa general hospital in Banda Aceh city from November to December receiving soft diets. The sample in this study was carried out using the purposive sampling technique in which the sample taken in the Arrahman Room and Arafat Room. Quantitative data analysis with an independent sample t-test was performed to compare food scraps before modification and after modifications to the soft food menu, the data presentation was presented in tabular and narrative form.Results: The rest of the food on the 3rd menu after statistical tests using the t-test can be concluded that there is a significant influence between the remaining rice on the modification of soft foods before and after modification (p < 0.05). Soft food scraps on the 4th menu showed a significant effect between vegetable residues on modified soft foods before and after they were modified (p < 0.05). Soft food residues on the 5th menu before and after modification also showed a significant effect between vegetable residues on modification of soft foods before and after modification (p < 0.05).Conclusion: Modifications to the menu on soft foods showed a significant influence on the level of patient satisfaction and food waste at the Meuraxa District General Hospital in Banda Aceh. Suggestions, modification of soft food menu can be used as an alternative dish that can be served to inpatients.

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Memorandum on Amalgamation of Psychiatric with General Hospital Groups

The British Journal of Psychiatry ◽

10.1192/bjp.113.495.235 ◽

1967 ◽

Vol 113 (495) ◽

pp. 235-237 ◽

Cited By ~ 3

Keyword(s):

Mental Illness ◽

National Health Service ◽

Health Service ◽

General Hospital ◽

National Health ◽

Psychiatric Hospitals ◽

Mental Subnormality

At the inception of the National Health Service, most of the large psychiatric hospitals were constituted independent administrative “Groups”. In some cases a mental and a mental subnormality hospital, or two mental subnormality hospitals were joined to form a Group; and a number of the smaller psychiatric hospitals (either for mental illness or for mental subnormality) were attached to Groups consisting mainly of general and specialist hospitals for bodily diseases.

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NASI TUMPENG, A WAY TO CONVEY THE MESSAGE THROUGH MEANINGFUL SIGNS

International Review of Humanities Studies ◽

10.7454/irhs.v1i1.52 ◽

2018 ◽

Vol 1 (1) ◽

Author(s):

Nanny Sri Lestari

Keyword(s):

Staple Food ◽

Large Area ◽

Cooked Rice ◽

Great Sense ◽

Side Dishes

As a country with a very large area, the sea of Indonesia consists of 40% out of its entire territory. Historically, Indonesian staple food was based on its geographical areas, either surrounded by seas or by mountains. However, through its development, rice has currently become the number one staple food for most of Indonesian people. Furthermore, this type of staple food has been improved and processed into various edible food. The most popular one is tumpeng.Based on its form and its content, tumpeng is considered unique and exclusive. Tumpeng is basically made of cooked rice, named nasi in its origin language of Indonesia. Then, the rice is placed into a winnowing tray in order to make it conical. Side dishes, such as fishes and vegetables, can be laid down arouand the rice. The side dishes surrounding the rice make tumpeng incredibly attractive, beautiful, and neat.The aim of tumpeng is basically to celebrate momentous events, such as birthdays, vows, gratefulness, or lucid dreams. The ceremony is started with prayer, then slicing the tumpeng in order to be divided equally to all attendees. Based on these steps, Indonesian people have great sense about tumpeng. They assume that tumpeng has a unique sign which there are also stronger signs and deeper meaning within.

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Effect of modification of nutrition counseling by using diet message sticker on food waste of inpatients

Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) ◽

10.21927/ijnd.2019.7(2).58-64 ◽

2020 ◽

Vol 7 (2) ◽

pp. 58

Author(s):

Pramesti Retno Hapsari ◽

Retno Pangastuti ◽

Fery Lusviana Widiany

Keyword(s):

Food Waste ◽

Dietary Intervention ◽

Intervention Group ◽

T Test ◽

Clinical State ◽

Control Group ◽

P Value ◽

Staple Food ◽

Food Component ◽

Side Dish

ABSTRAKLatar belakang: Asuhan gizi rumah sakit diberikan kepada pasien berdasarkan hasil asesmen, termasuk kondisi klinis. Salah satu faktor yang mendukung kepatuhan diet pasien di rumah sakit adalah edukasi gizi. Stiker pesan diet dapat digunakan sebagai alat bantu untuk pemberian edukasi terhadap pasien. Tujuan: Untuk menganalisis pengaruh pemberian stiker pesan diet terhadap sisa makanan pasien rawat inap. Metode: Penelitian ini merupakan penelitian eksperimental dengan desain perbandingan kelompok statis. Sebanyak 220 responden diambil secara acak, dibagi menjadi kelompok kontrol (tanpa stiker diet) dan kelompok intervensi (diberi diet stiker). Stiker pesan diet diberikan kepada kelompok intervensi selama 1 hari dalam siklus menu ke-8. Stiker pesan diet ditempelkan di plato dan materinya disesuaikan dengan diet yang diberikan oleh ahli gizi rumah sakit. Sisa makanan diketahui menggunakan metode Visual Comstock berskala 6 poin. Data dianalisis univariat dan bivariat menggunakan uji-T independen. Hasil: Rata-rata sisa makanan pada kelompok intervensi berdasarkan masing-masing komponen makanan adalah 28,62 ± 28,62% pada buah, 23,24 ± 23,24% pada sayuran, 22,38 ± 20,87% pada makanan pokok, 22,30 ± 22,69% pada lauk nabati, dan 20,75 ± 22,38% pada lauk hewani. Sedangkan rata-rata sisa makanan pada kelompok kontrol adalah 44,89 ± 44,89% pada buah, 33,32 ± 33,32% pada sayuran, 39,83 ± 29,33% pada makanan pokok, 31,67 ± 31,67% pada lauk nabati, dan 36,20 ± 31,76% pada lauk hewani. Hasil uji-T independen untuk menganalisis pengaruh pemberian stiker diet terhadap sisa makanan menunjukkan nilai p=0,000 (p<0,05) untuk semua kelompok komponen makanan. Kesimpulan: Modifikasi konseling gizi dengan menggunakan stiker pesan diet berpengaruh terhadap sisa makanan pasien rawat inap. KATA KUNCI: intervensi gizi, metode visual Comstock, pasien rawat inap, sisa makanan, stiker pesan diet ABSTRACTBackground: Nutrition care in hospital was provided to the patient based on nutritional assessment result, including clinical state. One of the factors supporting the dietary compliance of inpatients is a nutritional education. Diet message sticker could be used as a tool to educate patients. Objective: To analyze the effect of diet message sticker on food waste of inpatients. Methods: This was an experimental study with static group comparison design. As many as 220 respondents were randomly divided into control group (without diet sticker) and intervention group (given sticker diet). Diet message stickers were given to the intervention group for 1 day in the 8th menu cycle. Diet message sticker was attached on the plateau and the material was adjusted to the diet provided by the dietitian. Food waste was obtained by the Visual Comstock method with 6 point scale. Data was analyzed univariate and bivariate using independent T-test. Results: The average food waste in the intervention group which based on each food component were 28.62±28.62% in fruit, 23.24 ± 23.24% in vegetable, 22.38 ± 20.87% in staple food, 22.30 ± 22.69% in vegetable side dish, and 20.75 ± 22.38% in animal side dish respectively. While the average food waste in the control group were 44.89 ± 44.89% in fruit, 33.32 ± 33.32% in vegetable, 39.83 ± 29.33% in staple food, 31.67 ± 31.67% in vegetable side dish, and 36.20 ± 31.76% in animal side dish respectively. The result of the independent T-test to analyze the effect of applying diet message stickers to food waste showed p-value=0.000 (p<0.05) for all food component groups. Conclusion: Modification of nutritional counseling by using diet message sticker affects on food waste of inpatients. KEYWORDS: diet message sticker; dietary intervention; food waste; inpatient; visual comstock method.

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