International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us

IJSTR >> Volume 5 - Issue 3, March 2016 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Nutritional Intake And The Leftover Of Patients In General Hospital And Dr. Tajuddin Chalid Hospital Of Makassar

[Full Text]



Hikmawati Mas'ud, Siti Nur Rochimiwati



nutritional intake, leftovers



Outcomes indicator on food service in hospitals include nutritional intake and food that is not spent on patient. The hospital provides food to meet the nutritional needs of patients hospitalized. The Ministry of Health sets of minimum food service indicator is ≤ 20% of the food that is not spent. This study was conducted to determine the nutritional intake and leftovers of patients in Dr. Tadjuddin Chalid Hospital and General Hospital of Makassar. The study is designed with a descriptive approaches with a number of subjects were 35 patients in Class III and received regular food. Data intake of nutrition and leftovers collected from interviews using the patient satisfaction questionnaire. The nutritional value of food were analyzed manually using DKBM. The results of this study obtained both hospitals has been serving quality food with good nutrition with energy 2632.1 kilocalories, protein, 73.58 grams, 67.84 grams of fat and 419 grams of carbohydrates each day. Intake of nutrients in patients reached 81.1% and the rest of the food was not spent 19.9%. Based on a sample comparison test between the standard and the intake of nutrition and leftovers obtained by p-value = 0:00. Both hospitals have provided food service and achieving minimum standards as provided herein for the intake of nutrition and leftovers. It is advisable to provide nutrition education to patients that want to spend their food and modify processing and variety of foodstuffs.



[1] Assessment of food service quqlity and identification of improvement strategies using hospital foodservice quality model

[2] Patient satisfaction and energy intake are enchanced by point of service meal provision.

[3] Kemenkes RI 2013. Pedoman Pelayanan Gizi Rumah Sakit (PGRS)

[4] Rizani, Ahmad. 2013. Pengaruh faktor internal dan eksternal terhadap terjadinya sisa makanan pasien rawat inap di rumah sakit Bayangkara Palembang tahun 2013. Skripsi. online. diakses 20 April 2014

[5] Evaluation of food services by the patients in hospitals of Athens in Greece

[6] Almatsier Sunita, 2010. Penuntun Diit. Gramedia

[7] Aritonang, Irianto, 2012. Penyelenggaraan Makanan, Manajemen Sistem Pelayanan Gizi Swakelola dan Jasaboga di Instalasi Gizi Rumah Sakit. Yogyakarta, Luetika.

[8] Food and nutritional care quality indicators in Hospital

[9] Aristi,Dela 2010. Faktor factor yang berhubungan dengan sisa makanan biasa pada pasien pasca melahirkan kelas 3 di RSU Kabupaten Tangerang tahun 2010. Skripsi. online diakses 20 April 2014

[10] Kemenkes RI.2012. Pedoman penyusunan Standar Pelayanan minimum di rumah sakit.

[11] Kemenkes RI.2012. Pedoman penyenyelenggaaan Pelayanan Rumah Sakit.