Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 119-125
Author(s):  
Bernadeth Dwi Wahyunani ◽  
Joko Susilo ◽  
Lastmi Wayansari
Keyword(s):  
Estimation Method ◽  
Food Service ◽  
Visual Estimation ◽  
Chi Square ◽  
Cross Sectional ◽  
Plate Waste ◽  
Patient’S Satisfaction ◽  
Regular Diet ◽  
Level Of Satisfaction ◽  
Chi Square Test

  Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of satisfaction toward food service with the plate waste at the VIP ward at PantiRapih Hospital, Yogyakarta. Method: The research was ananalytical cross-sectional one whose respondents were hospitalized patients in VIP ward and were administered a regular diet (n=50). The data of the plate waste was obtained using visual estimation method by a-6 point scale as developed by Comstock. Patient’s satisfaction toward the food services included taste of food, menu variation, cleanliness and perfection on cutlery, tardiness, staff’s appearance and nutrient education. The data was analyzed using chi-square test. Results: 62% of the respondents were female with the average age of 35. 65% of the respondents had good average ofplate waste. The average plate waste was 24.62%. Breakfast had the highest average of plate waste. It was 31.42%. The type of food with the highest average of plate waste was staple food. It was 35.62%. Patient’s level of satisfaction toward food service was 56%. Conclusion: The statistical analysis using chi-square test did not show any correlation between patient’s level of satisfaction toward food service with patient’splate waste at the VIP ward of PantiRapih Hospital, Yogyakarta.   Keywords: plate waste, patient’s satisfaction, Comstock’s visual estimation method, regular diet  

Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 119
Author(s):  
Bernadeth Dwi Wahyunani ◽  
Joko Susilo ◽  
Latsmi Wayansari
Keyword(s):  
Estimation Method ◽  
Food Service ◽  
Food Services ◽  
Chi Square ◽  
Cross Sectional ◽  
Plate Waste ◽  
Patient’S Satisfaction ◽  
Level Of Satisfaction ◽  
Chi Square Test

Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of satisfaction toward food service with the plate waste at the VIP ward at PantiRapih Hospital, Yogyakarta. Method: The research was ananalytical cross-sectional one whose respondents were hospitalized patients in VIP ward and were administered a regular diet (n=50). The data of the plate waste was obtained using visual estimation method by a-6 point scale as developed by Comstock. Patient’s satisfaction toward the food services included taste of food, menu variation, cleanliness and perfection on cutlery, tardiness, staff’s appearance and nutrient education. The data was analyzed using chi-square test. Results: 62% of the respondents were female with the average age of 35. 65% of the respondents had good average ofplate waste. The average plate waste was 24.62%. Breakfast had the highest average of plate waste. It was 31.42%. The type of food with the highest average of plate waste was staple food. It was 35.62%. Patient’s level of satisfaction toward food service was 56%. Conclusion: The statistical analysis using chi-square test did not show any correlation between patient’s level of satisfaction toward food service with patient’splate waste at the VIP ward of PantiRapih Hospital, Yogyakarta.

scholarly journals Caregivers/Patients Perception and Satisfaction with Outpatient HIV Services at the University of Port Harcourt Teaching Hospital (UPTH), Port Harcourt, Nigeria

2020 ◽  
pp. 1-9
Author(s):  
Nsirimobu Ichendu Paul ◽  
Rosemary Ogochukwu Ugwu
Keyword(s):  
Teaching Hospital ◽  
Statistical Significance ◽  
Chi Square ◽  
Cross Sectional ◽  
Hiv Services ◽  
Patient’S Satisfaction ◽  
Level Of Satisfaction ◽  
Port Harcourt ◽  
Chi Square Test ◽  
The University

Background: Patient perception and satisfaction is an indicator used to evaluate the quality of healthcare. This study aimed to assess patients’/caregivers’ perception and satisfaction with outpatient HIV services. Methodology: This was a cross sectional study carried out at the Paediatric HIV clinic of the University of Port Harcourt Teaching Hospital, Port Harcourt, Nigeria. Purposive and convenient sampling methods were used to recruit 152 out patients just before they exit the outpatient department (OPD). Exit interviews were conducted with a three-point Likert scale using a Pretested self-administered questionnaire. Participation was voluntary and consent was obtained from all participants. Obtained data was analysed using epi info version 7, Chi-square test was used to test the association between the overall satisfaction level and sociodemographic characteristics of the patients. Statistical significance for the chi-square test was set at p< 0 .05. Results: A total of 152 caregivers/patients participated in the study, only 31 (20.4%) were patients, aged 15-18years, 77 (50.7%) were aged from 26 and 41 years, 111(73%) were females, 99 (65.1%) were married and 76(50.0% had secondary level of education. Majority of the patients (130, 85.53%) were satisfied with the provider interpersonal skills followed by the physical environment at the OPD (118, 77.63%). However, only 53.29% were satisfied with the waiting and consulting time. The overall satisfaction rate was 73. 68% based on the three domains measured. The results showed a statistically significant association between the overall level of satisfaction and the female gender (X2= 4.67, p = 0.0306) and those with tertiary educational level (X2= 14.48, p= 0.0001) of the patients/caregivers. Conclusion: The level of satisfaction with outpatient HIV services at the UPTH is high. Program managers review of patients’ appointment time and use of electronic consultation tool will reduce the consulting and waiting time and further improve patient’s satisfaction.

scholarly journals Analisis zat gizi dan biaya sisa makanan pada pasien dengan makanan biasa

2005 ◽  
Vol 1 (3) ◽  
pp. 108
Author(s):  
Mihir Djamaluddin ◽  
Endy Paryanto Prawirohartono ◽  
Ira Paramastri
Keyword(s):  
Length Of Stay ◽  
Food Waste ◽  
Economic Value ◽  
Food Service ◽  
Cross Sectional Study ◽  
Chi Square ◽  
Cross Sectional ◽  
Regular Diet ◽  
The Difference ◽  
The Cost

Background: The quality of food service in a hospital can be assessed from the inpatients’ nutritional status. Food waste is an indicator of food service among inpatients. Besides its therapeutic value, food has a significant economic value. The wasting cost in term of food waste affects the total availability of food costs.Objective: This study analyzes the nutrient quantity and the cost of food waste among inpatients with regular diet at Dr. Sardjito Hospital, Yogyakarta.Method: This was a cross sectional study. The subjects were inpatients aged 17 to 60 years old who got regular diet with length of stay was at least three days, and were willing to take part in this study (n=100). The amount of food waste was measured using the Comstock visual estimation. The cost of food waste was calculated as the proportion of food waste from cost per serving. The quantity of nutrients in food waste was calculated using the Food Processor 2 software. The data were analyzed using Chi-square test.Results: There was a difference of food waste according to gender. Rice waste was found more frequent among female (p<0,005). There was a difference of food waste according to ward class. There were more waste of meat and vegetables among inpatients in class II and the difference was significant (p<0,05). There were more waste of meat and vegetables among patients with length stay of 7 – 14 days and > 15 days (p<0,05). The vegetables and rice waste were more frequent among surgery and cancer inpatients (p<0,05). In average the nutritional value of food waste was 19,85% - 9,33% of a patient’s RDA, while the wasting cost per day was Rp 1265,08 or 10,79% of all food cost per day. The annual wasting cost of food waste was Rp 45.543.120 or 4,4% of the available budget of Rp 1.038.605.333,00.Conclusion: There were differences of food waste according to gender, ward class, length of stay, and kind of disease, especially rice, meat, and vegetables.

scholarly journals Relationship of Food Leftover with Covid-19 Inpatients Recovery Speed in Palembang Indonesia

2021 ◽  
Vol 5 (4) ◽  
pp. 1005-1009
Author(s):  
Devi Eryanti ◽  
Chairil Anwar ◽  
Yuanita Windusari ◽  
Ramzi Amin ◽  
Ahmad Ghiffari
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Recovery Process ◽  
P Value ◽  
High Food ◽  
Chi Square ◽  
Cross Sectional ◽  
Referral Hospitals ◽  
Chi Square Test ◽  
Quantitative Descriptive

Background : Hospital nutrition services support the patient's recovery process, which the activity is feeding. One indicator of quality in food service is food leftover. The high food waste can affect the patient's health. The high food waste will pose a risk of malnutrition in hospitalized patients. The study aimed to analyze the food leftovers in COVID-19 inpatients at the Palembang referral hospital.Methods : This cross-sectional quantitative descriptive study was with a sample of 112 patients selected by purposive sampling in February-May 2021. Data were taken using the Comstock form and then translated in the form of percent leftover food. According to the Minister of Health, the minimum leftover food is less than 25 percent.Results : The results showed that more than 25 percent of the leftover food were 51 respondents; Thirty-three respondents (54.1%) have fully recovered and 28 respondents (45.9%) still in improvement. On the other hand, the leftovers food of less than 25 percent were 51 respondents; Forty respondents (78.4%) have fully cured, and 11 people (21.6%) still in treatments. The analysis of Chi-square test results shows a p-value of 0.013, showing a significant relationship between food waste and the recovery of COVID-19 patients.Conclusion : The food waste of COVID-19 patients in referral hospitals was still relatively high. It is necessary to modify the diet menu to prevent leftovers and speed up the patient's recovery.

scholarly journals HUBUNGAN KEPUASAN PELAYANAN MAKANAN DENGAN TINGKAT KECUKUPAN ENERGI DAN PROTEIN PASIEN DI RUMAH SAKIT UNIVERSITAS AIRLANGGA SURABAYA

2017 ◽  
Vol 11 (1) ◽  
pp. 32
Author(s):  
Amanda Nurqisthy ◽  
Merryana Adriani ◽  
Lailatul Muniroh
Keyword(s):  
Patient Satisfaction ◽  
Food Service ◽  
High Energy ◽  
Service Satisfaction ◽  
Food Services ◽  
Chi Square ◽  
Patient’S Satisfaction ◽  
Chi Square Test ◽  
Hospital Food Service ◽  
The Relationship

Patient’s satisfaction is one of success indicator of hospital food service, which affect the level of energy and protein sufficiency of patients. The aim of this study was to analyze the relationship between food service satisfaction and energy and protein suffi ciency level of patients in Universitas Airlangga Hospital. Thirty-four samples who receive High Energy and Protein diet were chosen using purposive sampling. Patient satisfaction data was collected through interview using a questionnaire and food waste was analyze through observation by Comstock method. Data was processed using chi square test. The result showed that level of energy and protein suffi ciency of most patients are adequate (73.5% and 70.6%) and most patient are satisfi ed with the hospital food service (76.5%). There was a relationship between satisfaction of food service with the level of energy and protein suffi ciency of patients (p = 0.017 and p = 0.031). Patients who were satisfi ed with the food services of hospital has a suffi cient intake of energy and protein. It is needed to restore system of food operation in hospital, especially on the punctuality of food distributionand fl avor of food, considering that those indicator, were source of dissatisfaction.Keywords: food service satisfaction, patients, the level of energy and protein suffi ciency

The validity of Visual Blood Loss Estimation in Postpartum Hemorrhage in Shanghai Hospitals: A Web-based Survey (Preprint)

2019 ◽  
Author(s):  
Ying Liu ◽  
Weiwei Cheng ◽  
Ying Shen ◽  
Lin Rao ◽  
Wei Zhu ◽  
...  
Keyword(s):  
Blood Loss ◽  
Postpartum Hemorrhage ◽  
Descriptive Analysis ◽  
Mainland China ◽  
Visual Estimation ◽  
Chi Square ◽  
Cross Sectional ◽  
Estimated Blood Loss ◽  
Tertiary Hospitals ◽  
Chi Square Test

BACKGROUND Postpartum Hemorrhage has been recognized as the most fatal factor in maternal death. Yet midwives can barely distinguish whether the blood loss has reached a life-threatening amount without precise measurement, particularly during a slow hemorrhage. Also, understaffed midwives in mainland China adds to the difficulty of timely accurate measurement of blood loss. OBJECTIVE To evaluate the accuracy of visual estimated blood loss in postpartum hemorrhage by clinical midwives, as well as the reproducibility of the visual estimation and influencing factors on accuracy. METHODS With a modified on-line visual estimation questionnaire of blood loss, a cross-sectional multicenter study was conducted among voluntary midwives or obstetrical nurses engaged in clinical practice in secondary and tertiary hospitals in Shanghai. A descriptive analysis was performed with demographic features and the rate of accurate responses. The Kappa coefficient was employed to determine the reproducibility of the agreement of visual estimation. The correlations between demographics and items of the questionnaire were conducted with Chi-square test and Spearman correlation analysis. RESULTS A total of 281 midwives and nurses participated in the survey. The finding showed relatively low accuracy and reproducibility of visual estimation, with 25.6% and 17.8% subjects in Shanghai hospitals distinguishing the postpartum hemorrhage (500ml) and the severe postpartum hemorrhage (1000ml), respectively. The Kappa coefficients were slight to moderate (0.062~0.450). The institutional routine for blood loss calculation turned out to be relevant to the accuracy of visual estimation. CONCLUSIONS Visual estimation cannot provide sound validity for blood loss evaluation in postpartum hemorrhage in China, especially when the amount exceeds 500ml. Institutions should make routines on how blood loss can be reckoned with the sterile drapes and gauzes they use, and provide regular training for midwives and nurses.

scholarly journals Hubungan Kepuasan Pelayanan Makanan dengan Jenis Diet pada Pasien di RSU Haji Surabaya

2020 ◽  
Vol 8 (1) ◽  
pp. 12
Author(s):  
Indy Armareza Lora Pratama
Keyword(s):  
Patient Satisfaction ◽  
Analytical Study ◽  
Food Service ◽  
Service Satisfaction ◽  
Questionnaire Data ◽  
Chi Square ◽  
Cross Sectional ◽  
Chi Square Test ◽  
Study Population ◽  
Cross Sectional Design

Latar Belakang:Pelayanan gizi merupakan salah satu upaya penting untuk mendukung preventif, promotif danrehabilitatif. Pelayanan gizi di rumah sakit dapat mendukung dan mempercepat proses penyembuhan pasiendengan pemberian diet yang sesuai kebutuhan.Tujuan:Penelitian ini bertujuan untukmenganalisis hubungan kepuasan pelayanan makanan dengan jenis dietpada pasien di RSU Haji Surabaya.Metode: Penelitian ini merupakan penelitian analitik dengan desaincross sectional.Populasi penelitian terdiridari 79 pasien rawat Rumah Sakit Umum Haji Surabaya dengan besar sampel 48 pasien.Sampel diambilmenggunakansimple random sampling.Penelitian dilakukan dengan wawancara menggunakan kuesionerkepuasan pelayanan makanan.Analisa data menggunakan ujichi-squaredenganCI sebesar 95% (α=0,05).Hasil:Tingkat kepuasan pelayanan makanan menunjukkan 22 puas (45,8%) dan 26 tidak puas (54,2%).Kepuasan pelayanan makanan berhubungan signifikan dengan jenis diet (p=0,002).Kesimpulan:Kepuasan pelayanan makan pada pasienmemiliki hubungan signifikan dengan jenis diet. Rumahsakit harus memperhatikan kepuasan makan pasien dan meningkatkan konseling kepada pasien.ABSTRACTBackground:Nutrition serviceisinfluentialto support preventive, promotive and rehabilitativeefforts topatients in hospital. Nutrition servicecould support therecovery of patientsmorequickly.Objectives:This study aims to analyze correlation of food service satisfaction and typeof diet in patients at RSUHaji Surabaya.Methods:This study is an analytical study with a cross sectional design. The study population consisted of 79patients hospitalized inRSU Haji Surabayawith sample size of 48 patients. The sample was taken using simplerandom sampling. The study was conducted by interview using a food service satisfaction questionnaire. Data analysis using chi-square test with CI of 95% (α=0.05).Results:Satisfaction offood service in patients was significant relationship with the type of diet. Hospitals mustpay attention to patient satisfaction and improve counseling to patients.Conclusions:Patient satisfactionof food wassignificant associate withtexture offoodsbut notsignificantwithgender, age, and occupation. Hospitals must to pay attention to patient satisfaction, especially in soft foods.

scholarly journals Hubungan Bentuk, Rasa Makanan, dan Cara Penyajian dengan Sisa Makanan Selingan Pada Pasien Anak di Rumah Sakit Angkatan Laut Dr. Ramelan Surabaya

2018 ◽  
Vol 2 (3) ◽  
pp. 212 ◽  
Author(s):  
Rizka Fikriana Kartini ◽  
Suzanna Primadona
Keyword(s):  
Treatment Duration ◽  
Pediatric Patients ◽  
Statistical Test ◽  
Primary Data ◽  
Chi Square ◽  
Cross Sectional ◽  
Plate Waste ◽  
Chi Square Test ◽  
Naval Hospital ◽  
The Relationship

Background: Several hospital in Indonesia are found to have more than 20% food leftover. It influences patient’s treatment duration as well as increases the costs. Food leftover or plate waste might be caused by food presentations and taste.Objectives: To analyze the relationship between the form, serving method, taste, and the plate waste of snacks among pediatric patients in Dr. Ramelan Naval Hospital Surabaya.Method: This was a cross sectional research. The samples were 34 respondents aged 2-12 years old, having inpatient treatments in class II and III. The primary data collection were taken by interview and observation using questionnaires about plate waste of snacks in which Comstock method. The statistical test used was chi square test to determine the relationship between the form, serving method, taste, and the plate waste of snacks. Result: The average of respondents plate waste based on the form were 26.38%, serving method were 32.95%, and taste as very appropriate were 6.25%. The form (p=0.046), serving method (p=0.026) and taste (p=0.003) was significantly related to the plate waste of snacks.Conclusion: The form, serving method and taste of snacks were correlated to the plate waste among pediatric patients at The Dr. Ramelan Naval Hospital Surabaya.ABSTRAKLatar Belakang: Sisa makanan dalam kategori banyak (>20%) masih ditemukan dalam beberapa rumah sakit di Indonesia. Hal tersebut dapat berdampak pada lamanya masa perawatan di rumah sakit dan peningkatan biaya perawatan yang dikeluarkan oleh pasien. Faktor penampilan dan rasa makanan dapat mempengaruhi terjadinya sisa makanan. Tujuan: Untuk menganalisis hubungan antara bentuk, metode penyajian, pengecapan, dan sisa makanan camilan di antara pasien pediatrik di Rumah Sakit Angkatan Laut Dr. Ramelan Surabaya.Metode: Peneltian ini menggunakan desain studi observasional dengan rancangan penelitian cross sectional. Besar sampel penelitian adalah 34 responden. Pasien anak usia 2-12 tahu yang sedang dirawat di ruang rawat inap kelas II dan III menjadi sampel penelitian ini. Wawancara dan observasi menggunakan kuesioner yang meliputi karakteristik responden, sisa makanan selingan dengan metode Comstock digunakan untuk mengumpulkan data primer. Uji statistik menggunakan uji Chi square untuk mengetahui apakah ada hubungan antara bentuk makanan, cara penyajian, dan rasa makanan dengan sisa makanan selingan. Hasil: Rata-rata sisa makanan selingan pada responden yang menyatakan bentuk makanan sangat sesuai sebesar 26,38%, cara penyajian sangat sesuai sebesar 32,95%, dan rasa makanan sangat sesuai sebesar 6,25%. Bentuk makanan (p=0,046), cara penyajian (p=0,026), dan rasa makanan (p=0,003) memiliki hubungan yang signifikan dengan sisa makanan selingan. Kesimpulan: Bentuk makanan, cara penyajian, dan rasa makanan berhubungan dengan sisa makanan selingan pada pasien anak.

scholarly journals Patient satisfaction with pharmaceutical services in Brazilian primary health care

2017 ◽  
Vol 51 ◽  
pp. 21s ◽  
Author(s):  
Orlando Mario Soeiro ◽  
Noêmia Urruth Leão Tavares ◽  
José Miguel do Nascimento Júnior ◽  
Augusto Afonso Guerra Junior ◽  
Ediná Alves Costa ◽  
...  
Keyword(s):  
Health Care ◽  
Logistic Regression ◽  
Patient Satisfaction ◽  
Primary Health Care ◽  
Pharmaceutical Services ◽  
Chi Square ◽  
Cross Sectional ◽  
Patient’S Satisfaction ◽  
Primary Health ◽  
Chi Square Test

OBJECTIVE: To evaluate patient satisfaction with pharmaceutical services in Brazilian primary health care. METHODS: This is a cross-sectional, exploratory, and evaluative study on a representative sample from the five Brazilian geopolitical regions resulting from the Pesquisa Nacional sobre Acesso, Utilização e Promoção do Uso Racional de Medicamentos – Serviços, 2015 (PNAUM – National Survey on Access, Use and Promotion of Rational Use of Medicines – Services, 2015). The outcome was the patient’s satisfaction, obtained using the item response theory. Associations were tested using Pearson’s Chi-square test with sociodemographic and health variables, and multiple logistic regression analyses were carried out. The Hosmer-Lemeshow test was used to verify the adequacy of the final model. Logistic regression results were presented as odds ratio. RESULTS: The overall percentage of patients satisfied with these services was 58.4% (95%CI 54.4-62.3). The “opportunity/convenience” aspect had the lowest satisfaction percentage (49.5%; 95%CI 46.4-52.6) and “interpersonal aspects,” the highest percentage (90.5%; 95%CI 88.9-91.8), significantly higher than other aspects. Sex, age group, limitations due to disease, and self-perception of health remained associated in the final multiple logistic model regarding general satisfaction. CONCLUSIONS: Most of the interviewed users were satisfied with pharmaceutical services in Brazilian cities, and the satisfaction with the customer’s service was determinant in the patient’s overall satisfaction

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