Hubungan kepuasan pelayanan makanan rumah sakit dan asupan makanan dengan perubahan status gizi pasien (Studi di RSUD Sunan Kalijaga Kabupaten Demak)
Abstract: Several studies have
shown that hospital patients tend to have a decrease in their nutritional
status during their hospitalization period. Patient satisfactions to the food
service in the hospital will influence the food intake and this food intake
will have an effect on the nutritional status.
Objectives: To analyze the correlation between patients satisfaction to
the hospital food service, food intake, and the change in the nutritional
status of patients in Sunan Kalijaga Hospital, Demak.
Method: This study was an analytic observational research with a cross
sectional approach. This study was done on 85 subjects of inpatients in the
first, second, and third classess of Sunan Kalijaga Hospital. The dependent
variable was the change in nutritional status. The independent variables were
the patient satisfactions to the hospital food service and food intake. Data on
patient satisfactions to the hospital food service were collected by interviews
using structured questionnaires. Data on food intake of the hospital food were
collected by Comstock method of the food remains after the consumption, while
on food intake from of hospital were collected by 3 x 24 hour recall. The
changes in nutritional status were measured by the change in BMI. Data were analyzed
by correlation tests.
Result: Most of subjects (97,3%) satisfied to the foodservice in the
hospital. The average energy adequacy level of the hospital was 76,5 ± 9,4% and
protein adequacy level was76,1± 10,3%. The average energy adequacy of out hospital
food was 6,5± 6,7% and protein adequacy level was 6,7± 6,9%. The average BMI at first day were 20,0 ± 3,4
kg/m2 and at the end of hospitalization were 19,7± 3,4 kg/m2. The average
decreased in this study was 0,3 ± 0,2 kg/m2. There was correlation between
foodservice satisfaction and the energy (p =0,009) and protein adequacy level
(p=0,015). There were correlation between food intake and energy (p= 0,0001)
and protein adequacy level(p= 0,038) to the change in subjects nutritional
status. There was a correlation between hospital foodservice satisfaction and
the change in nutritional satisfaction (p = 0,003).
Conclusion: The higher level of hospiotal foodservice satisfaction, the
higher of food intake and result in smaller decrease of the nutritional status
Penulis: PUJO SEMEDI, MARTHA
IRENE KARTASURYA, HAGNYONOWATI
Kode Jurnal: jpkesmasdd130256
