Gambaran Sisa Makanan Pasien Rawat Inap Berdasarkan Karakteristik Pasien Di Rumah Sakit

Pebriani, Putu and Yuni Gumala, SKM, M.Kes, Ni Made and Ida Ayu Eka Padmiari, Padmiari (2020) Gambaran Sisa Makanan Pasien Rawat Inap Berdasarkan Karakteristik Pasien Di Rumah Sakit. Diploma thesis, Politeknik Kesehatan Kemenkes Denpasar.

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Abstract

The rest of the food is the amount of food that is not consumed after the food is served. The patient's remaining food is one indicator used to evaluate the success of hospital nutrition services. The standard of success of nutrition services is to target the patient's leftovers that are not consumed by the patient. The purpose of this study is to describe the leftover form of inpatient soft foods based on the characteristics of patients in the General Hospital. The type of research used is descriptive, a method that serves to analyze or describe a research result. The subjects used in the literature review are 3 theses which concern the patient's leftovers at the hospital. Activities include searching, reading, and sorting out research studies and library materials which contain theories relevant to the research to be conducted. Literature analysis is done by summarizing the results of research in journals and theses that are relevant to the issues discussed. The results of this research show that the high food leftovers in the age of < 45 years (63.8%), the most gender in women (58.6%), the highest education in the middle class (39.4%), and the most disease types in the type of Febris disease (42.4%).

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