Penyusunan menu porsi kecil (Small Portion Menu) untuk pasien dengan malnutrisi Di RSUP Dr. Hasan Sadikin Bandung

Abstract

The objective of this research is to compile a menu with small portions for new patients with malnutrition. This research uses the quasi experiment design. The research was carried out in two stages, the preliminary research and advanced research. The subjects of the research was 57 new inpatients with malnutrition, 30 subjects in preliminary research and 27 subjects in advanced research. Results of the preliminary research showed the average consumption of the subjects was 817 kcal, and the percentage of the plate waste was 48,7%. The result of the menu planning is a five-day cycle with energy portion of 750, 1000, and 1300 kcal. The results of advanced research showed the average consumption of the subjects was 753 kcal with percentage of the remaining food was 20%. Independent sample t-test indicated, there was no significant difference in the amount of consumption of the preliminary subjects and advance subjects. Small portion menu can’t increase or decrease the average of energy consumption, but this menu can reduce plate waste about 28,7%.