Detail Hasil Pencarian
Menu pilihan diet nasi yang disajikan berpengaruh terhadap tingkat kepuasan pasien VIP di Rumah Sakit Umum Daerah Provinsi Sulawesi Tenggara
|Pengarang||:||Sri Yunanci Van Gobel, Yeni Prawiningdyah, R. Dwi Budiningsari|
|Jurnal||:||Jurnal Gizi Klinik Indonesia 2011, VII(3)|
|Summary / Kata Kunci||:||ABSTRACT
Background: The provision of foods in hospitals often becomes a public concern, particularly in relation to patient satisfaction. This may be due to not only the psychological effect of sicked people but also because food as output of food provision does not often give satisfaction to the patient.
Objective: To find out the effect of rice diet selective menu to satisfaction of VIP inpatients at local hospital of the Province of Sulawesi Tenggara.
Method: A cross over design study was conducted. Population of the study were VIP inpatients; subjects were patients that fulfilled inclusion and exclusion criteria in September-December 2008. Subject were purposively taken. Standard menu arranged by hospital based on menu cycle for 10 days. Selective menu enabled for patients to choose more desired food from some alternatives, adjusted by portion standard and food cost in hospital. Selective menu applied on animal source protein, vegetable, and fruit in the morning and afternoon serving for two days. Patient satisfaction was measured by questionnaire, consisted of food appearances and food taste, supported by food waste data using comstock method. Data analysis used bivariate with chi square and multivariate with logistic regression test.
Result: Overall food appearance in selective menu gave a significantly higher patients satisfaction than standard menu (p=0.001; 95% CI=2.015-21.174), also food taste in selective menu gave a significantly higher patients satisfaction than standard menu (p=0.000; 95% CI=3.372-29.347). The average of food waste in standard menu was almost triple higher than the average of food waste in selective menu, its differences was statistically significant (p=0,000).
Conclusion: In aspect of appearance, color, shape and portion of foods in selective menu significantly affected patient satisfaction whereas texture in selective menu did not affect patient satisfaction. In aspect of taste, all variables affected patient satisfaction. It was supported by food waste data that selective menu had one-third lower than those in standard menu.
KEY WORDS selective menu, standard menu, patient satisfaction
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