Analisis Tingkat Kepuasan Pelayanan Makanan dengan Kecukupan Gizi Pasien Kelas III di RS PMI Bogor

Abstract

Penelitian ini bertujuan menganalisis hubungan tingkat kepuasan pelayanan makanan dengan kecukupan gizi pasien kelas III di RS PMI Bogor. Desain penelitian yang digunakan adalah cross sectional dengan 43 subjek. Karakteristik subjek dan tingkat kepuasan didapatkan melalui kuesioner dan sisa makanan diperoleh melalui metode Comstock. Tingkat kecukupan gizi dihitung berdasarkan sisa makanan. Hasil menunjukkan tingkat kepuasan makanan yang disajikan dan penyajian makanan cukup memuaskan, serta kinerja petugas memuaskan. Sisa makanan berdasarkan waktu makan dan kerangka menu

This study aims to analyze the relationship between food service satisfaction levels with nutritional adequacy for class III patients at PMI Hospital. The research design used is cross sectional, involving 43 subjects. Subject characteristics and satisfaction levels were obtained through questionnaires, while food waste was determined using the Comstock method. Nutritional adequacy levels were calculated based on food waste. The results showed that the satisfaction levels of the food served and food presentation were quite satisfactory, and on the staff performance was satisfactory. Food waste based on mealtime and menu framework was