Capaian standar pelayanan minimal gizi di Rumah Sakit Umum Daerah (RSUD) Manokwari Papua Barat

Abstract

Achievement of the nutrition minimum service standard at Manokwari District Hospital in West PapuaBackground: There are three indicators of nutrition services that are regulated in the hospital Minimum Service Standards (MSS), namely the timeliness of food distribution, patient's plate waste, and the accuracy of the patient’s diet. The achievement of minimum service standards as the indicator of quality for nutrition services at Manokwari District Hospital has not yet been known.Objective: To find out the implementation of minimum service standards for nutrition services,i.e. the promptness of food distribution, the proportion of plate waste, and accuracy of the patient’s diet at Manokwari District Hospital. Methods: This was a mixed-method study conducted at Manokwari District Hospital, West Papua, from January until March of 2018. A quantitative approach with patient samples was carried out to quantify the achievement of MSS for nutrition service. Punctuality of food distribution and accuracy of the diet was measured using observational sheets while the patient’s plate waste was determined using food weighing. A qualitative approach through in-depth interviews with patients, nutritionists, cooks, food service workers, and nurses was performed to explore the influencing factors. Results: The percentage of timeliness of patient food distribution was only 37.1%, the waste of patients’ food reached 34.5% and the accuracy of the patient's diet was only 83.87%. These were affected by poor human resource management, inadequate hospital facilities, and foods brought from outside of the hospital. Conclusions: Promptness of patient’s food distribution, plate waste and diet accuracy in Manokwari District Hospital has not reached the minimum service standard for nutrition service.

Food waste in Indonesian hospitals: a systematic review

“…On the other hand, for nonmental illness patients, it was associated with plate waste (Djamaluddin et al , 2005; Wirasamadi et al , 2015). In addition, poor appetite (Ariefuddin et al , 2009; Mardianingsih et al , 2020) and diet suitability (Anwar et al , 2012; Mardianingsih et al , 2020) also correlated with patient’s plate waste.…”

“…Only one study measured the waste of a liquid diet (Syauqiyatullah et al , 2020). Six studies present the proportion of their total plate waste (Wirasamadi et al , 2015; Habiba and Adrian, 2017; Tanuwijaya et al , 2018; Lironika and Suryadi, 2019; Mardianingsih et al , 2020; Rochmah et al , 2020). Three studies presented their plate waste by food groups (Djamaluddin et al , 2005; Irawati et al , 2010; Fadilla et al , 2020).…”

“…A total of 9 out of 17 observational studies presented plate waste data based on mealtimes (Djamaluddin et al , 2005; Irawati et al , 2010; Anwar et al , 2012; Rabbani, 2018; Saskia et al , 2018; Armadita et al , 2019; Lironika and Suryadi, 2019; Mardianingsih et al , 2020; Rochmah et al , 2020). In general, the leftovers from breakfast were slightly higher than lunch and dinner.…”

“…There were 7 out of 17 studies that analyzed the relationship between clinical problems and plate waste. Four out of seven studies showed that the clinical problem (surgical, cancer, infectious diseases and gastrointestinal problems) were related to plate waste particularly staple foods and vegetables (Djamaluddin et al , 2005; Ariefuddin et al , 2009; Anwar et al , 2012; Mardianingsih et al , 2020). Contrary, three out of seven studies showed no relationship between illness and gastrointestinal problems with plate waste (Irawati et al , 2010; Wirasamadi et al , 2015; Syauqiyatullah et al , 2020).…”

Relationship of Food Leftover with Covid-19 Inpatients Recovery Speed in Palembang Indonesia

“…The management of food administration in hospitals is also strongly influenced by the food waste factor as an indicator of a hospital's quality of minimum service standards 3 . The food served in the hospital serves to maintain the immune system and help the healing process so that the food served must meet the needs of both quality, quantity, adequacy of nutrition, and the accuracy of the diet 4 .…”