Analysis Of Minimum Service Standards In The Nutrition Installation Of Dr. Sayidiman Hospital Magetan
Keywords:
Minimum Service Standards, Nutrition Services, Timeliness of Food Distribution, Plate Waste, Diet AccuracyAbstract
Background: The implementation of nutrition services in hospitals requires proper and well-structured management guidelines as a reference to ensure quality services that can accelerate patient recovery, shorten length of stay, and reduce treatment costs. Purpose: To describe the implementation of the Minimum Service Standards, specifically the timeliness of food distribution, plate waste, and diet accuracy for patients in the inpatient wards of Srikandi, Pandu, Kunti, Nakula, and Sadewa wards at RSUD Dr. Sayidiman Magetan. Methods: The research method used in this study is descriptive quantitative, involving a total of 390 respondents who met the criteria of receiving a regular diet and were aged between 18 and 65 years. The study was conducted throughout one menu cycle, or 10 days. Data collection was carried out using observation sheets or forms to record the timeliness of food distribution, diet accuracy, and plate waste using the Comstock visual method. Data were analyzed using univariate analysis to describe the timeliness of food distribution, plate waste, and diet accuracy among patients at RSUD Dr. Sayidiman Magetan. Results: Patient food distribution has an average timeliness was 96.61%, which meets the minimum timeliness service standard set by the Ministry of Health’s (≥ 90%). The average plate waste among patients is 17.62%, which remains within the established standard limit (≤ 20%). Meanwhile, the average diet accuracy rate is 99.63%, indicating that this indicator has not yet met the minimum diet accuracy standard set by the Ministry of Health’s, which is 100%. Conclusion: These findings show that the Minimum Service Standards were met for food distribution timeliness and plate waste, but not for diet accuracy.
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