PERBEDAAN SISA MAKANAN BERDASARKAN CARA PENYAJIAN MAKANAN PADA PASIEN RAWAT INAP DI RUMAH SAKIT

, Kadarwati (2021) PERBEDAAN SISA MAKANAN BERDASARKAN CARA PENYAJIAN MAKANAN PADA PASIEN RAWAT INAP DI RUMAH SAKIT. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2021.

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Abstract

DIFFERENCES OF PLATE WASTE BASED ON FOOD PLATING IN HOSPITALIZED PATIENTS ABSTRACT Plate waste in hospital is the amount of food that is still on the plate after the patient has finished eating and is thrown into the trash. The amount of plate waste is affected by internal and external factors. One of the external factors that affect the plate waste is food plating. The purpose of this study was to determine the differences in food waste based on food plating in hospitalized patients. The independent variable in this study is food plating and the dependent variable is plate waste. This research is a literature review conducted in May 2021 by conducting a search on Google Scholar and ResearchGate, screening journals according to the inclusion criteria, then summarizing and analyzing based on the existing theory. The subjects of this study are male or female inpatients, aged ≥18 years old. The research data included the characteristics of the subjects (age, gender), plate waste and food plating. Based on the result of the literature review, there is plate waste that is >20%. The result showed that there were differences in the plate waste of the animal side dishes served with garnishes compared to those without using garnishes (p=0.000). There were also differences in the plate waste of staple foods, animal side dishes, vegetable side dishes, vegetables and fruit on serving utensils using melamine plate compared to stainless steel plate serving utensils (p=0.000). Statistical result showed that there are differences in plate waste based on food plating in hospitalized patients as indicated by a p value <0.05. Keywords: plate waste, food plating

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