Improving Sensory Quality of Hospital Foods to Reduce the Treatment Duration of Hospitalized Patient

Liber ITP, Nuri Andarwulan, Dede R. Adawiyah

Abstract


Abstract. Provision of nutrition and ensuring its suf cient consumption in hospital is one key aspect in the care of hospitalized patients. The objectives of this study were: (1) to identify the kind of foods and im- provement of its sensory quality in the hospital menu, (2) to analyze the effect of improved sensory quality on consumption and nutrient intake of patients, health status, and duration of medical treatment. Different kinds of food were identi ed from a 10 days hospital menu by hospital chef and nutritionist. Their sensory quality was improved by adding commercial seasoning powder. This intervention study was conducted as a blind random control trial at a state hospital involving 100 TBC patients. The food consumption and nutrient intake for patients given seasoned food showed signi cant increase (t-test p= 0.000 for P< 0.05) compared with control (1574.2±10.9 g/day vs. 1355.4±51.7 g/day respectively). Whereas nutrient intake of patients receiving intervention was higher: energy (2213.3±16.8 kcal), protein (83±1.8 g), fat (62.5±0.7 g), carbohydrate (331±13 g), vitamin C (89.3±3.4 mg) and zinc (9.5±0.2 mg). However, iron intake of showed no difference (t-test p= 0.566 for P> 0.05). Furthermore, the body weight and BMI of patients receiving intervention increased by (1.3±1 kg) and (0.5±0.4); while control patients weight and BMI decreased by (-1,2±1.1 kg) and (-4.3±0.4), respectively. The duration of treatment in hospital for patients receving sea- soned food was 4.5 days shorter than control. Thus, improving sensory quality of hospital foods increased the nutrient intake and decreased duration of medical treatment in hospitalized patients.

Keywords: Sensory quality of hospital foods, TBC patient, food consumption, nutrient intake

Abstrak. Salah satu pelayanan kesehatan rumah sakit adalah pelayanan gizi pada pasien. Tujuan peneli- tian: (1) mendapatkan jenis makanan dan meningkatkan kualitas cita rasa makanan pada menu rumah sakit, (2) menganalisis pengaruh peningkatan kualitas cita rasa makanan terhadap konsumsi makanan, asupan zat gizi, status kesehatan, dan lama perawatan pasien. Pemilihan jenis makanan yang dapat ditingkatkan kualitas citarasanya dengan penambahan bumbu komersial dari menu hari 1-11 dilakukan oleh ahli gizi rumah sakit. Penelitian ini menggunakan percobaan acak buta pada 100 pasien TBC terbagi menjadi kon- trol dan perlakuan. Hasil analisis pasien perlakuan menunjukan perbedaan signi kan (p=0.000) dengan kontrol. Konsumsi pasien perlakuan lebih tinggi (1574.2±10.9 g) dari kontrol (1355.4±51.7 g). Asupan zat gizi pasien perlakuan lebih tinggi yaitu energi (2213.3±16.8 kkal), protein (83±1.8 g), lemak (62.5±0.7 g), karbohidrat (331±13 g), vitamin C (89.3±3.4 mg) dan seng (9.5±0.2 mg). Asupan zat besi pasien perlakuan (23±7 mg ) menunjukan tidak ada perbedaan (p=0.566) dengan kontrol. Hasil analisis menunjukan pasien perlakuan mengalami peningkatan berat badan (1.3±1 kg), IMT (0.5±0.4), sedangkan kontrol mengalami penurunan berat badan (-1.2±1.1) dan IMT (-4.3±0.4). Lama perawatan pasien perlakuan lebih cepat 4.5 hari dibandingkan kontrol. Peningkatan kualitas cita rasa makanan di rumah sakit meningkatkan asupan gizi, status kesehatan dan memperpendek lama perawatan pasien.

Kata kunci: Kualitas cita rasa makanan rumah sakit, pasien TBC, konsumsi makanan, asupan zat gizi

Aplikasi Praktis: Peningkatan kualitas cita rasa makanan dapat diterapkan dalam siklus menu makanan pasien di rumah sakit yang diharapkan dapat meningkatkan selera makan pasien yang berdampak pada peningkatan konsumsi makanan dan asupan zat gizi pasien sehingga status kesehatan (berat badan, indeks massa tubuh) meningkat serta singkatnya perawatan di rumah sakit..

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