Association between Distribution Timeliness and Plate Waste of High Energy High Protein Diet in Hospital
Article History
Submited : November 20, 2024
Published : November 30, 2024
Plate waste of patients is one of quality indicators of food service management in hospitals. High energy and protein diet often produced high plate waste which may related to some factors. This study aimed to assess the correlation between portion size accuracy and distribution time with plate waste among patients with high energy-protein diet in Hospital. The study design was cross-sectional study which participated 56 meal of patients in total. The data collection is conducted during August 2023. Variables of study consist of portion size accuracy, distribution time and plate waste. All of data were analyzed using Independent T-Test and Chi Square tests. The study showed that the average of food portions was not accurate and meal serving was accurate. Average plate waste ≥20% was found in staple foods, plant-based protein, vegetables, and extra food, while animal protein <20%. There was no correlation between portion size accuracy with plate waste. However, there was a correlation between timeliness of serving with plate waste of staple food, animal protein, and extra food. The study concluded there was no correlation between portion size accuracy of food with plate waste. However, there was a correlation between distribution time with plate waste of staple food, animal protein, and extra food.
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29. Geense, W. W., Zegers, M., Peters, M. A., Ewalds, E., Simons, K. S., Vermeulen, H., ... & van den Boogaard, M. (2021). New physical, mental, and cognitive problems 1 year after ICU admission: a prospective multicenter study. American journal of respiratory and critical care medicine, 203(12), 1512-1521. atsjournals.org
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2. Kemenkes RI.(2008). Menteri Kesehatan Republik Indonesia Nomor : 129/Menkes/SK/II/2008 Tentang Standar Pelayanan Minimal Rumah Sakit. Jakarta: Kemenkes RI.
3. PERSAGI dan ASDI (2019) Penuntun Diet dan terapi Gizi . 4th edn. Jakarta: EGC.
4. Anggraeny Putri, N., Ruliana, R. and Yulianingrum, C. (2022) ‘Pengaruh Makanan Kaya Gizi (KAYAZI) sebagai Variasi Diet Energi Protein Tinggi terhadap Daya Terima Makanan Pasien Covid-19’, Jurnal Klinik dan Riset Kesehatan, 1(2), pp. 69–78. Available at: https://doi.org/10.11594/jk-risk.01.2.2.
5. Tanuwijaya, L.K., Sembiring, L.G., Dini, C.Y., Arfiani, E.P. and Wani, Y.A. (2018) ‘Sisa makanan pasien rawat inap: analisis kualitatif’, Indonesian Journal of Human Nutrition, 5(1), pp. 51–61. Available at: https://doi.org/10.21776/ub.ijhn.2018.005.01.6.
6. Astari, A.P., Setyowati, S. and Kadaryati, S. (2021) ‘Ketepatan pemorsian hidangan di RSUD Dr. Tjitrowardojo Purworejo’, AcTion: Aceh Nutrition Journal, 6(1), p. 33. Available at: https://doi.org/10.30867/action.v6i1.351.
7. Istiyaningsih, Sulistyani, T. and Saraswati, P. (2020) ‘Penyajian dan Pemorsian Makanan Pokok pada Penyelenggaraan Makan Pasien Anak di RSA UGM’, Jurnal Socia Akademika, 6(1).
8. Nainggolan, H., Aritonang, E.Y. and Siregar, M.A. (2013) ‘Analisis Diet Tinggi Kalori Tinggi Protein (TKTP) pada Penderita TB Paru Rawat Inap di Rumah Sakit Martha Friska Pulo Brayan Tahun 2012’, Gizi, Kesehatan Reproduksi, dan Epidemiologi, 2(4).
9. Arsyih, S., Sofiyatin, R., Suhaema and Suranadi, L. (2019) ‘Kesesuaian Besar Porsi Nasi yang Disajikan dengan Standar Porsi pada Menu Makanan Biasa’, Jurnal Gizi Prima,4(2),pp.87–93. Available at: https://doi.org/https://doi.org/10.32807/jgp.v4i2.136.
10. Cendanawangi, D.N., Tjaronosari, T. and Palupi, I.R. (2016) ‘Ketepatan porsi berhubungan dengan asupan makan pada lanjut usia di Panti Sosial Tresna Werdha Budi Luhur, Bantul, Yogyakarta’, Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics), 4(1), p. 8. Available at: https://doi.org/10.21927/ijnd.2016.4(1).8-18.
11. Rosita, Y. (2017) Hubungan Ketepatan Waktu Distribusi dengan Asupan Makan Pasien di RSUD Wates Kabupaten Kulon Progo. Universitas Alma Ata Yogyakarta.
12. Rochmawati, N.W., Kusuma, T.S. and Husna, F. (2022) ‘Tingkat Kepuasan terhadap Pelayanan Makanan dan Kecukupan Gizi pada Pasien Non Communicable Diseases di Rumah Sakit Bersertifikasi Halal’, Journal of Nutrition Collge, 11(3), pp. 211–219. Available at: http://ejournal3.undip.ac.id/index.php/jnc/.
13. Duan, F. M. J., van't Veer, P., & Biesbroek, S. (2024). Change in diet-related environmental impact by substituting meat and dairy for alternatives: Dutch National Food Consumption Survey 2019-2021. wur.nl
14. Zhou, J., Li, D., Zhang, X., Liu, C., & Chen, Y. (2023). Valorization of protein-rich waste and its application. Science of The Total Environment. [HTML]
15. Smith, R., Clegg, M., & Methven, L. (2024). Review of protein intake and suitability of foods for protein-fortification in older adults in the UK. Critical Reviews in Food Science and Nutrition, 64(12), 3971-3988. tandfonline.com
16. Hendriks, F. K., Kooman, J. P., & van Loon, L. J. (2021). Dietary protein interventions to improve nutritional status in end-stage renal disease patients undergoing hemodialysis. Current Opinion in Clinical Nutrition & Metabolic Care, 24(1), 79-87. lww.com.
17. Hew, J. J., Parungao, R. J., Mooney, C. P., Smyth, J. K., Kim, S., Tsai, K. H., & Wang, Y. (2021). Low-protein diet accelerates wound healing in mice post-acute injury. Burns & Trauma, 9, tkab010. oup.com
18. Ginastrysusatya (2023) Hubungan Tingkat Kematangan, Tekstur Makanan dan Besar Porsi Makanan Pokok dengan Sisa Makanan pada Pasien Rawat Inap Kelas II/III di RSUD Bahteramas Provinsi Sulawesi Tenggara. Poltekes Kemenkes Kendari.
19. Firmansyah, C., Novianti, S. and Gustaman, R.A. (2021) ‘Manajemen Sistem Penyelenggaraan Makanan pada Bagian Proses Terhadap Kepuasan Pasien Rawat Inap Kebidanan di BLUD Rumah Sakit Umum Kota Banjar Tahun 2021’, Jurnal Kesehatan Komunitas Indonesia, 18(1), pp. 368–379.
20. Anwar, I., Herianandita, E. and Ruslita, I. (2012) ‘Evaluasi Sistem Penyelenggaraan Makanan Lunak dan Analisis Sisa Makanan Lunak di Beberapa Rumah Sakit di DKI Jakarta, Tahun 2011’, Gizi Indon, 35(2), pp. 97–108.
21. Nicholas, C., Patokos, T., & Rughoo, A. (2023). Waste Britain-An evaluation of the economic & social impact of FareShare's contribution to fighting hunger and tackling food waste. herts.ac.uk
22. Collins, J. & Porter, J. (2023). Quantifying waste and its costs in hospital foodservices. Nutrition & Dietetics. wiley.com
23. Imlach, F., McKinlay, E., Middleton, L., Kennedy, J., Pledger, M., Russell, L., & McBride-Henry, K. (2020). Telehealth consultations in general practice during a pandemic lockdown: survey and interviews on patient experiences and preferences. BMC family practice, 21, 1-14. springer.com
24. Nurhamidah, Yensasnidar and Manora, E. (2019) ‘Hubungan Penampilan, Rasa, dan Keramahan Penyajian terhadap Sisa Makanan pada Pasien Rawat Inap RSUD Arosuka Solok’, Sainstek : Jurnal Sains dan Teknologi , 11(2), pp. 56–64.
25. Firmansyah, C., Novianti, S. and Gustaman, R.A. (2021) ‘Manajemen Sistem Penyelenggaraan Makanan pada Bagian Proses Terhadap Kepuasan Pasien Rawat Inap Kebidanan di BLUD Rumah Sakit Umum Kota Banjar Tahun 2021’, Jurnal Kesehatan Komunitas Indonesia, 18(1), pp. 368–379.
26. De Foubert, M., Cummins, H., McCullagh, R., Brueton, V., & Naughton, C. (2021). Systematic review of interventions targeting fundamental care to reduce hospital‐associated decline in older patients. Journal of advanced nursing, 77(12), 4661-4678. wiley.com
27. Raphaeli, O., Singer, P., Robinson, E., Statlender, L., & Kagan, I. (2024). Characterizing and Predicting Outcomes in Critically Ill Patients Receiving Low or High Protein Doses with Moderate Energy Support: A Retrospective Study. Nutrients, 16(19), 3258. mdpi.com
28. Kalaja, R. (2023). Determinants of patient satisfaction with health care: a literature review. European Journal of Natural Sciences and Medicine. revistia.org
29. Geense, W. W., Zegers, M., Peters, M. A., Ewalds, E., Simons, K. S., Vermeulen, H., ... & van den Boogaard, M. (2021). New physical, mental, and cognitive problems 1 year after ICU admission: a prospective multicenter study. American journal of respiratory and critical care medicine, 203(12), 1512-1521. atsjournals.org
30. Nishimura, Y., Højfeldt, G., Breen, L., Tetens, I., & Holm, L. (2023). Dietary protein requirements and recommendations for healthy older adults: a critical narrative review of the scientific evidence. Nutrition research reviews, 36(1), 69-85. cambridge.org
Khoiriani, I., Mawadda, F., Wicaksari, S., Prasetyo, T., Rahmah, H., & Handayani, S. (2024). Association between Distribution Timeliness and Plate Waste of High Energy High Protein Diet in Hospital. Journal of Global Nutrition, 4(2), 410-419. https://doi.org/10.53823/jgn.v4i2.103
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