HUBUNGAN SISA MAKANAN DENGAN LAMA HARI RAWAT DAN BIAYA PASIEN PESERTA JAMKESMAS / JAMPERSAL DIET MAKANAN BIASA DI RUANG RAWAT INAP KELAS IIIRSUD RADEN MATTAHER JAMBI
| Main Authors: | , Iswanto, , Dr. Toto Sudargo, SKM, M.Kes. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/126667/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66895 |
Daftar Isi:
- Background: Implementation of food is part of the activities of nutrition services in hospitals especially in the inpatient unit. Level of patient satisfaction with the quality of food will affect the food consumed. Satisfaction is low impact on the quality of food resulted in the plate waste of the food provided. Reflect plate waste nutrients intake is not adequate impact to patient malnutrition. Malnutrition can be affect the length of stay longer and higher cost inpatient. Objective: To identify relation of plate waste with length of stay and cost inpatients Jamkesmas or Jampersal who got regular diet in class III at Raden Mattaher Jambi Methods: This was an observational study with cross sectional design. The study subjects were patients admitted to the class III at RSUD Raden Mattaher Jambi in January to March 2013. Data measured by weighing the plate waste using a electronic kitchen scale. Data were analyzed by univariate and bivariate. Results: Statistical analysis showed that there was no significant correlation between the rest of staple foods, the animal side dish, vegetable side dish vegetables and fruit with a length of stay (p>0.05), There is no significant correlation between staple food, animal dishes, vegetable side dishes, vegetables and fruits with the average cost for treatment responders (p>0.05). Conclusion: The average plate wasted varies according to the type of food. there was no significant correlation between the rest of staple foods, the animal side dish, vegetable side dish vegetables and fruit with a length of stay and there was no significant relationship between staple food scraps, animal dishes, vegetable side dishes, vegetables and fruits with the average cost of the respondent during in the treatment.