Evaluasi Ketepatan Diet dan Penyajian Makanan di Rumah Sakit Umum Kaliwates Jember

Amaliyah, Silvy (2015) Evaluasi Ketepatan Diet dan Penyajian Makanan di Rumah Sakit Umum Kaliwates Jember. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Evaluation, one of management function implementation, aims to assess the implementation of activity according to the arranged plan and policy in order to achieve expected target. The purpose of this research was to find out the diet accuracy and food serving in General Hospital Kaliwates Jember. This research was descriptive survey research. The subject of research was 31 respondents selected by purposive sampling technique. This research observed the served diet suitability with the order diet, the suitability of the availability of energy with energy, the cutlery suitability based on the standard, conformity dish provided with sorts of dish in cycles menu, the suitability of the weight of the portion of the food which is served with the standard portion, and the assesment of food serving subjectively by the patients. The result of this result showed that the appropriate diet with the order diet was 83,87% and the inappropriate one was 16,13%, the availability of energy with the energy needs in the normal category 58,06%, above the needs of 35,48% and the deficit 6,45%, the appropriate cutlery with the standard was 87,1% and the inappropriate one was 12,90%, the appropriate dish provided with sorts of dish in cycles menu was 87,1% and the inappropriate one was 12,90%, heavy portion on staple food of appropriatee 87,10% and the inappropriate one was 12,90%, the appropriate animal side dish was 87,10% and the inappropriate one was 12,90%. The appropriate vegetable side dish was 75,68% and the inappropriate one was 24,32%. The appropriate vegetable was 77,42% and the inappropriate one was 22,58%, and extra overall in accordance 100%. The assessment of the appearance of staple food 90,32% satisfied and 9,68% quite satisfied, the assessment of the appearance of a side dish animal 48,39 % quite satisfied, 45,16 % satisfied and 6,45% very satisfied, the assessment of the appearance of a side dish vegetable 100% quite satisfied, the assessment of the appearance of a vegetable 70,97 % less than satisfied and 29,03% quite satisfied, the assessment of the appearance of fruit 70,97 % quite satisfied, 19,35% very satisfied and 9,68 % satisfied.

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