scholarly journals Capaian standar pelayanan minimal gizi di Rumah Sakit Umum Daerah (RSUD) Manokwari Papua Barat

2020 ◽  
Vol 16 (4) ◽  
pp. 152
Author(s):  
Nurhasanah Mardianingsih ◽  
Fasty Arum Utami ◽  
Ika Ratna Palupi
Keyword(s):  
District Hospital ◽  
Food Service ◽  
Food Distribution ◽  
Plate Waste ◽  
Nutrition Services ◽  
Nutrition Service ◽  
Food Service Workers ◽  
Papua Barat ◽  
Distribution Plate ◽  
Service Standards

Achievement of the nutrition minimum service standard at Manokwari District Hospital in West PapuaBackground: There are three indicators of nutrition services that are regulated in the hospital Minimum Service Standards (MSS), namely the timeliness of food distribution, patient's plate waste, and the accuracy of the patient’s diet. The achievement of minimum service standards as the indicator of quality for nutrition services at Manokwari District Hospital has not yet been known.Objective: To find out the implementation of minimum service standards for nutrition services,i.e. the promptness of food distribution, the proportion of plate waste, and accuracy of the patient’s diet at Manokwari District Hospital. Methods: This was a mixed-method study conducted at Manokwari District Hospital, West Papua, from January until March of 2018. A quantitative approach with patient samples was carried out to quantify the achievement of MSS for nutrition service. Punctuality of food distribution and accuracy of the diet was measured using observational sheets while the patient’s plate waste was determined using food weighing. A qualitative approach through in-depth interviews with patients, nutritionists, cooks, food service workers, and nurses was performed to explore the influencing factors. Results: The percentage of timeliness of patient food distribution was only 37.1%, the waste of patients’ food reached 34.5% and the accuracy of the patient's diet was only 83.87%. These were affected by poor human resource management, inadequate hospital facilities, and foods brought from outside of the hospital. Conclusions: Promptness of patient’s food distribution, plate waste and diet accuracy in Manokwari District Hospital has not reached the minimum service standard for nutrition service.

scholarly journals Improving Nutrition Services to Reduce Plate Waste in Patients Hospitalized Based on Theory of Constraint

2020 ◽  
Vol 4 (4) ◽  
pp. 335
Author(s):  
Thinni Nurul Rochmah
Keyword(s):  
Treatment Time ◽  
Cross Sectional ◽  
Plate Waste ◽  
Nutrition Services ◽  
Nutrition Service ◽  
Service Department ◽  
Success Indicators ◽  
Research Population ◽  
Employee Competencies ◽  
Theory Of Constraint

Background: Highly plate waste in hospitalized patients has become a problem in Hospitals’ nutrition service department, this causes adding treatment time for patient’s recovery and making the hospital service inefficient.Objectives: This research strives to develop a set of recommendations to improve the nutrition department service quality by reducing plate wastes in hospitals. Methods: This research uses a cross-sectional approach. The constraint causing analysis is done by observing dominant waste in each menu’s component and conducting FGD with the management team, nutrition department, and other related departments. The research population is 3000 plates.Results: One of the success indicators in the hospital’s nutrition services is less than 20% of plate waste. It was found that 26,65% or 327 of 1230 observed plates have more than 20% plate waste. The constraint was set with low scale value, food’s aroma, with 2,7 which make food’s aroma as a first priority problem to solve.Conclusions: The solution recommendation about constraint causes was sent to the nutrition department and hospital directors to review the hospital’s policies and SOP. The improvement can be focused on the hospital’s internal policies, Standard Operating procedures, employee competencies, obedience to set procedures, and also chefs and cooks skill

scholarly journals Studi kasus kualitas ahli gizi dengan standar pelayanan minimal gizi di Ruang Rawat Inap RSUD Kabupaten Fakfak Provinsi Papua Barat

2016 ◽  
Vol 2 (1) ◽  
pp. 32
Author(s):  
La Supu ◽  
Yeni Prawiningdyah ◽  
Susetyowati Susetyowati
Keyword(s):  
National Health Service ◽  
Health Service ◽  
National Health ◽  
Work Experience ◽  
District Hospital ◽  
Food Distribution ◽  
Minimum Standard ◽  
Nutrition Care ◽  
Papua Barat

<p>ABSTRACT</p><p>Background: The major challenge of a nation is developing the quality of human resources that are healthy, intelligent, and productive. The result of a research of National Health Service (NHS) showed that NHS staffs with more work experience could give more satisfying service and it also suggested that the quality of food was an important factor for patient satisfaction in hospital.</p><p>Objectives: To identify accuracy in the provision of diet, distribution time and left over of patients inpatient room for the achievement of minimum standard of nutrition care at Fakfak District Hospital.</p><p>Methods: The study used observational design with descriptive approach. Population of the study were all staff at nutrition installation and all adult patients that received diet and hospitalized for a minimum two days. Subject consisted of 97 patients. Research instruments of the study were questionnaire and in-depth interview. Data of diet accuracy were obtained through observation on type of diet given and data of leftover were obtained by using Comstock method assisted by 4 enumerators. Analysis was done by statistic descriptive and data processing with computer program.</p><p>Results: The result of observation and direct assessment supported by questionnaire showed appropiate diet provision reached 93.5%, inapprorpiate distribution 88.6%.</p><p>Conclusion: Accuracy in the provision of diet, food distribution to patients and leftover at inpatient room of Fakfak District Hospital did not achieve minimum standard of nutrition care based on the standard of the Ministry of Health.</p><p>KEYWORDS: minimum standard of nutrition care, nutrition installation, leftover, food distribution, diet provision</p><p>ABSTRAK</p><p>Latar belakang: Tantangan utama dalam pembangunan suatu bangsa adalah sumber daya manusia (SDM) berkualitas yang sehat ,cerdas, dan produktif. Menurut penelitian National Health Service (NHS) mengemukakan bahwa staf NHS yang memiliki pengalaman kerja lebih banyak dapat memberikan pelayanan yang lebih memuaskan, dan dapat dikatakan bahwa kualitas makanan menjadi faktor yang penting terhadap kepuasan pasien di rumah sakit.</p><p>Tujuan: Mengetahui kualitas ahli gizi, ketepatan pemberian diet, jam distribusi dan sisa makanan pasien di ruangan rawat inap dalam pencapaian SPM gizi.</p><p>Metode: Desain yang digunakan dalam penelitian ini adalah observasi dengan rancangan penelitian deskriptif. Penelitian adalah seluruh petugas instalasi gizi dan seluruh pasien dewasa yang mendapat diet telah dirawat minimal 2 hari subjek penelitian berjumlah 97 pasien, instrumen menggunakan kuesioner dan pedoman wawancara mendalam, kesesuaian diet peneliti melakukan observasi pada jenis diet yang diberikan dan sisa makanan menggunakan metode Comstock yang dibantu oleh enumerator berjumlah 4 orang, data dianalisis secara deskriptif pengolahan data menggunakan program komputer.</p><p>Hasil: Hasil observasi dan pengamatan langsung dengan bantuan instrumen kuesioner oleh enumerator menunjukkan bahwa tidak tepat diet sebanyak 93,5%, tidak tepat distribusi sebanyak 88,6% dan sisa makanan 17,5%.</p><p>Kesimpulan: Kualitas ahli gizi sudah baik, ketetepatan pemberian diet, ketepatan distribusi makanan pasien di ruangan rawat inap RSUD Fakfak belum memenuhi pencapaian SPM gizi rumah sakit berdasarkan standar Depkes RI dan sisa makanan pasien sudah baik khususnya pada makan sore.</p><p>KATA KUNCI: standard pelayanan gizi minimal, SPM, instalasi gizi, sisa makanan, distribusi makanan, pemberian diet</p>

scholarly journals Plate waste of inpatients with diabetes mellitus

2020 ◽  
Vol 7 (9) ◽  
pp. 3600
Author(s):  
Anggun Rafisa
Keyword(s):  
Diabetes Mellitus ◽  
Health Workers ◽  
Food Service ◽  
Contributing Factors ◽  
Plate Waste ◽  
Nutrition Services ◽  
Quality Of Food ◽  
Cold Food ◽  
Loss Of Appetite

Background: The nutrition services of inpatient with diabetes mellitus is very important because dietary management is the key to controlling blood glucose level. Ensuring the patient to consume all the food served by the hospital or reduce the plate waste may help patients to meet their nutritional needs. This study aimed to investigate plate waste of inpatient with diabetes mellitus in hospitals and its contributing factors so the quality of food service in the hospital could be enhanced.Methods: The sample of the study was 22 inpatient with diabetes mellitus at Al Islam Hospital in Bandung, Indonesia from November 2014 to February 2015. The patient's plate waste at breakfast, lunch and dinner for 2 days was weighed using an electronic scale. Patients were also interviewed to find out the reasons for wasting food.  Results: The overall mean of plate waste in this study was 13.26% of food served. Porridge was the type of food that had the highest mean percentage of plate waste (17.38%). Vegetables were the second-highest wasted food (17.05%). Loss of appetite, lack of knowledge, cold food temperature and large main plate portion were the reasons for food wastage.Conclusions: The type of food that wasted the most by inpatient with diabetes mellitus was porridge and vegetables. Improving the quality of food service and delivery as well as increasing the role of health workers to educate and encourage patients to eat while under treatment in hospitals are interventions that can be done to reduce the amount of inpatient plate waste.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

scholarly journals Hard Times: Routine Schedule Unpredictability and Material Hardship among Service Sector Workers

Social Forces ◽  
2020 ◽  
Author(s):  
Daniel Schneider ◽  
Kristen Harknett
Keyword(s):  
Service Sector ◽  
Food Service ◽  
The United States ◽  
Economic Security ◽  
Work Schedules ◽  
Material Hardship ◽  
Cross Sectional ◽  
Hard Times ◽  
Advance Notice ◽  
Food Service Workers

Abstract American policymakers have long focused on work as a key means to improve economic wellbeing. Yet, work has become increasingly precarious and polarized. This precarity is manifest in low wages but also in unstable and unpredictable work schedules that often vary significantly week to week with little advance notice. We draw on new survey data from The Shift Project on 37,263 hourly retail and food service workers in the United States. We assess the association between routine unpredictability in work schedules and household material hardship. Using both cross-sectional models and panel models, we find that workers who receive shorter advanced notice, those who work on-call, those who experience last minute shift cancellation and timing changes, and those with more volatile work hours are more likely to experience hunger, residential, medical, and utility hardships as well as more overall hardship. Just-in-time work schedules afford employers a great deal of flexibility but at a heavy cost to workers’ economic security.

Workload Thresholds for Human Performance Models

2017 ◽  
Vol 61 (1) ◽  
pp. 781-785
Author(s):  
Dick Steinberg ◽  
Dan Donohoo ◽  
Laura Strater ◽  
Alice Diggs
Keyword(s):  
Human Performance ◽  
Food Service ◽  
Design Decisions ◽  
Service Workers ◽  
Loss Of Life ◽  
Maximum Time ◽  
Operator Tasks ◽  
Food Service Workers ◽  
The Times

Human performance modeling (HPM) can be an effective tool to use for determining crew designs. Crew design includes determining the number of operators needed, the role of automation, and member task responsibilities required to operate a system. Without effective measures of performance and thresholds for assessing success, design decisions from HPM will be erroneous. Operator tasks can be assigned and allocated to crew members in a simulation to estimate the workload for each operator during a period of performance. The methods for determining when an operator exceeds workload thresholds create challenges for those using HPM for crew design. Some types of analysis have more clearly defined thresholds. For example, if a military operator has too many tasks to complete to effectively initiate countermeasures between the times they receive a warning until the time the threat arrives, they are overloaded and cannot complete their mission. However, many missions do not have such a severe penalty for not completing the tasks within a given time. For example, pharmacists, satellite managers, traffic managers, food service workers do not have such stringent task timing completion thresholds. For example, the penalty for a food service provider to be overloaded is typically extended wait times rather than risk of a loss of life. For these types of operational situations, determining overload is much more challenging. This paper describes a new workload thresholds for operator workflow models. It incorporates the vigilance effort, the maximum time a crew member will be fully loaded, and determining the maximum time worked without a break.

The Work of Performativity: Staging Social Justice at the University of Southern California

10.1068/d344 ◽  
2002 ◽  
Vol 20 (4) ◽  
pp. 401-424 ◽  
Author(s):  
Donna Houston ◽  
Laura Pulido
Keyword(s):  
Southern California ◽  
Food Service ◽  
University Of Southern California ◽  
Social Critique ◽  
Service Workers ◽  
Food Service Workers ◽  
The University ◽  
Work Contract ◽  
Alternative Reading

In this paper we offer an alternative reading of the role of performativity and everyday forms of resistance in current geographic literature. We make a case for thinking about performativity as a form of embodied dialectical praxis via a discussion of the ways in which performativity has been recently understood in geography. Turning to the tradition of Marxist revolutionary theater, we argue for the continued importance of thinking about the power of performativity as a socially transformative, imaginative, and collective political engagement that works simultaneously as a space of social critique and as a space for creating social change. We illustrate our point by examining two different performative strategies employed by food service workers at the University of Southern California in their struggle for a fair work contract and justice on the job.

Binge Drinking Among Public Sector Food Service Workers in Brazil

2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Bruna Vieira de Lima Costa ◽  
Ada Ávila Assunção ◽  
Jennifer Elaine Santos ◽  
Larissa Andreza França da Silva ◽  
Sabrina Alves Ramos ◽  
...  
Keyword(s):  
Public Sector ◽  
Binge Drinking ◽  
Food Service ◽  
Service Workers ◽  
Food Service Workers
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