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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science
Ni Made Yuni Gumala
Politeknik Kesehatan Kemenkes Denpasar
Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

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DESCRIPTION THE LEVEL OF SATISFACTION OF HOSPITALIZED PATIENTS FOR SERVING FOOD AT WANGAYA HOSPITAL DENPASAR NI MADE DEWI PURNAMASARI; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 4 (2020): November 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i4.841

Abstract

Satisfaction is one aspect of assessing the quality of health services including the presentation of food in hospitals. The purpose of this study was to describe the level of patient satisfaction at the presentation of regular form food at Wangaya Hospital Denpasar. The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling with inclusion criteria: male and female hospitalized patients aged ≥18 years who were treated to Wangaya Denpasar Hospital, patients received regular form of food, not illiterate and able to communicate, has signed the PSP form and is disposed as a research sample. As for the exclusion criteria are patients who get a low salt diet. Based on the calculation the number of samples was set at 47 people. The results of the level of satisfaction of patients in Wangaya Hospital were 107%, which meant that patients were satisfied with the presentation of food, because it was above the standard level of satisfaction (≥90%). Based on the Cartesian diagram analysis, there are 4 aspects that are the top priority so it needs to be improved, 9 aspects must be maintained, 10 aspects with low priority and 2 aspects are considered excessive.
DESCRIPTION OF THE FOOD WASTE OF HOSPITALIZATION PATIENTS BASED ON PATIENT CHARACTERISTICS IN THE REGIONAL GENERAL HOSPITAL SANJIWANI GIANYAR Ni Nyoman Suriyantini; Ni Made Yuni Gumala; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.819

Abstract

The food waste is the volume or percentage of food that is not consumed and discarded as garbage. Food waste are one of the simple indicators used to evaluate the success of hospital nutrition services. The purpose of this study is to describe of the food waste of hospitalization patients based on patient characteristics in the Regional General Hospital Sanjiwani Gianyar.The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling which was 54 samples. The types of data collected are data on sample characteristics with interview methods using identity forms, food waste data with weighing methods, while hospital overview data, general description of nutrition installations, number of patients hospitalized, and number of nutritionists and waiters are obtained by recording through medical record books or notes related to data needed. Data analysis uses frequency distribution tables and cross tables which will then be described descriptively. The results of this study indicate that the high food waste in the age group 50-64 years 66,7%, male sex 52,4%, with elementary education 81,8%, employment as a private employee 53,8%, with a type of pregnancy complication disease 100%.Keywords: food waste, characteristics, hospital
DESCRIPTION OF KNOWLEDGE LEVEL AND COMPLIANCE OF CALCIUM TABLET CONSUMPTION IN PREGNANT MOMS IN MIDWIFERY POLICLINIC RSD MANGUSADA BADUNG REGENCY Ida Ayu Cendana Putri; I Gusti Agung Ari Widarti; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.814

Abstract

Pregnant women need more nutrients than when they are not pregnant. This is caused by nutrients that are consumed for the mother and fetus. Lack of calcium intake during pregnancy can affect growth in the fetus. The purpose of the study was to obtain an overview of the level of knowledge and compliance with consumption of calcium tablets in pregnant women at the Midwifery Polyclinic at RSD Mangusada, Badung Regency. The population in this study were pregnant women who had their gynecology checked in the obstetric clinic. The sample size obtained was 43 samples with the sampling method using a purposive sampling technique where the samples taken were pregnant women with the second and third trimesters. Data collected in May 2019 include primary data and secondary data with observational type and cross sectional design. In this study, the results of the knowledge of pregnant women regarding calcium with enough categories were 24 pregnant women (55.8%), less categories as many as 5 pregnant women (11.6%), and good categories as many as 14 pregnant women (32.6%). While obedient pregnant women consumed calcium tablets as many as 42 pregnant women (97.67%) and those who did not comply with calcium tablets as many as 1 pregnant women (2.33%). These results indicate that the level of knowledge of pregnant women about calcium is still in the less category with the number of 5 pregnant women (11.6%) caused by a lack of knowledge of pregnant women about calcium. Therefore, it is expected that health workers will provide information about the benefits of the importance of taking calcium tablets during pregnancy so that pregnant women are more aware and obedient in taking calcium tablets as recommended. Keywords: Knowledge Level, Compliance Level, Calcium Tablet
Co-Authors I Gusti Agung Ari Widarti Ida Ayu Cendana Putri Ida Ayu Eka Padmiari NI MADE DEWI PURNAMASARI Ni Nyoman Suriyantini