ANALISIS ZAT GIZI DAN BIAVA SISA MAKANAN PADA PASIEN DENGAN MAKANAN BIASA
<p>Background: The quality of food seIVice in a hospital can<br /> be assessed from the inpatients' nutritional status. Food<br /> waste is an indicator of food seIVice among inpatients.<br /> Besides its therapeutic value,food has asignificant economic<br /> value...
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| Main Author: | |
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Fak. Kedokteran UGM
2005
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| Online Access: | https://repository.ugm.ac.id/94021/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1824 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | <p>Background: The quality of food seIVice in a hospital can<br />
be assessed from the inpatients' nutritional status. Food<br />
waste is an indicator of food seIVice among inpatients.<br />
Besides its therapeutic value,food has asignificant economic<br />
value. The wasting cost in tenn of food waste affects the<br />
total availability of food costs.<br />
Objective: This study analyzes the nutrient quantity and<br />
the cost of food waste among inpatients with regular diet at<br />
Dr. Sardjito Hospital, Yogyakarta.<br />
Method: This was a cross sectional study. The subjects wete<br />
inpatients aged 17 to 60 years old who got regular diet with<br />
length of stay was at least three days, and were willing to<br />
take part in this study (n=100). The amount of food waste<br />
was measured using the Comstock visual estimation. The<br />
cost of food waste was calculated as the proportion of food<br />
waste from cost per selVing. The quantity of nutrients in food<br />
waste was calculated using the Food Processor 2 softwate.<br />
The data were analyzed using Chi-squate test.<br />
Results: There was a difference offood waste according to<br />
gender. Rice waste was found more frequent among female<br />
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