Faktor-faktor yang Berhubungan dengan Sisa Makanan Pasien Rawat Inap di Rumah Sakit Jiwa Sambang Lihum
Khairun Nida1, Rusman Efendi2*, Norhasanah2
The service of patient’s meal in hospital purposed to complete the necessity of substances patient’s nutrient in order to support the healing process and reach optimum nutrient status. How ever until now, the quality of meal service in the hospital does not said complete yet. The problema that faced is the consumption level which is less, so that it causes remnant at served meal. The purpose or this research is to know the factors that related to meal remnant of stay overnight treatment patient in Sambang Lihum Mental Hospital. The design of the research is cross sectional with survey approach. The subject of the research number in 59 people, they are patient of class III in Pinus Room and Nusa Indah Room which are already calm, can be invited to communicate and can eat by them selves. Patient’s who are more than equal 35 years old, the most of meal remnant is vegetable 93,1 %, patient are less than 35 years old, the most of meal remnant is vegetable too, 43,3%, patient who are educated more than equal from high school, the most is vegetable too 80%, while patients less than from high shcool, the most is also vegetable 63,6%. The taste of the meal is satisfying in the amount of 54,2% and not satisfying in the amount of 45,8 %. The average of the patient’s meal remnant is so much (more than 25%) to the kind of vegetable meal is in the amount of 67,8%, animal dish is left over 52,2%, and vegetable dish is left over 50,8%. There is a relation between the meal remnant with age and the meal remnant with the taste. There is no relation between the meal remnant with education degree.
Keywords : age, education degree, taste and meal remnant of hospital
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