ANALISIS ZAT GIZI DAN BIAVA SISA MAKANAN PADA PASIEN DENGAN MAKANAN BIASA

• Main Author: , Mihir Djamaluddin, Endy P Prawirohartono, Ira Paramastri
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Fak. Kedokteran UGM 2005
• Online Access: https://repository.ugm.ac.id/94021/; http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1824
• Institution: Universitas Gadjah Mada

<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 /> (p&lt