{"id":470,"date":"2020-06-11T07:43:29","date_gmt":"2020-06-11T07:43:29","guid":{"rendered":"https:\/\/ahligizi.id\/blog\/?p=470"},"modified":"2026-04-10T15:29:13","modified_gmt":"2026-04-10T08:29:13","slug":"sisa-makanan-plate-waste","status":"publish","type":"post","link":"https:\/\/ahligizi.id\/blog\/2020\/06\/11\/sisa-makanan-plate-waste\/","title":{"rendered":"SISA MAKANAN (PLATE WASTE)"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Sisa makanan pasien mencerminkan rendahnya daya terima pasien <\/h2>\n\n\n\n<p>terhadap makanan yang dapat meningkatkan risiko malnutrisi. Penting untuk mengetahui faktor yang berpengaruh terhadap adanya sisa makanan pada piring pasien. Pasien, yang memiliki sisa makanan &gt; 25% melalui observasi langsung sisa makanan dengan pendekatan Comstock pada 6 pasien yang berusia 18-35 tahun. Sisa makanan pasien merupakan salah satu tolok ukur dari pelayanan gizi ruang rawat inap <span id=\"2d0208d9-9d8d-4881-a426-8804407bcade\" data-items=\"[&quot;4023299811&quot;]\" class=\"abt-citation\" data-has-children=\"true\" contenteditable=\"false\"><sup>\u200b1\u200b<\/sup><\/span>.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/front-view-individual-throwing-leftovers-away-1024x681.webp\" alt=\"sisa makanan pasien\" class=\"wp-image-6954\" style=\"width:708px;height:472px\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/front-view-individual-throwing-leftovers-away-1024x681.webp 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/front-view-individual-throwing-leftovers-away-300x200.webp 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/front-view-individual-throwing-leftovers-away-768x511.webp 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/front-view-individual-throwing-leftovers-away-1536x1022.webp 1536w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/front-view-individual-throwing-leftovers-away-2048x1363.webp 2048w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/front-view-individual-throwing-leftovers-away-640x426.webp 640w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Sumber: Freepik<\/figcaption><\/figure>\n\n\n\n<p>Tantangan penyelenggaraan makanan di rumah sakit yang harus segera ditindaklanjuti adalah masih banyaknya sisa makanan pasien. Dari penelitian di 150 rumah sakit di Belanda, ditemukan <span class=\"has-inline-color has-vivid-red-color\">28% pasien <\/span>dapat menghabiskan makanannya, <span class=\"has-inline-color has-vivid-cyan-blue-color\">44% pasien mampu menghabiskan makanan lebih dari separuh<\/span>, dan <span class=\"has-inline-color has-vivid-cyan-blue-color\"><strong>29% pasien menghabiskan makanan kurang dari separuh.<\/strong><\/span> Persentase sisa makanan menggambarkan daya terima pasien terhadap makanan yang disajikan oleh rumah sakit sebagai indikator mutu pelayanan makanan. Hasil pengukuran sisa makanan di pakai dalam menentukan tingkat asupan zat gizi pasien.<span id=\"ac35b632-f5d3-409a-b211-5169a75743e3\" data-items=\"[&quot;1159647501&quot;]\" class=\"abt-citation\" data-has-children=\"true\" contenteditable=\"false\"><sup>\u200b2\u200b<\/sup><\/span><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong><em>People who love to eat are always the best people<\/em><\/strong>  <\/p>\n<cite>Julia Child<\/cite><\/blockquote>\n\n\n\n<p>Ketercukupan asupan gizi pasien tersebut membantu pasien dalam masa pemulihan penyakitnya yang berdampak pada lama rawat inap di rumah sakit dan akan berkaitan dengan pembiayaan rumah sakit secara keseluruhan. Beberapa penelitian menjelaskan berbagai penyebab sisa makanan. Pada pasien bedah, sisa makanan disebabkan oleh rendahnya nafsu makan dan persiapan proses pembedahan pasien sehingga harus dipuasakan <span id=\"0226ebc2-1b51-468c-b241-621a7c38a645\" data-items=\"[&quot;645851650&quot;]\" class=\"abt-citation\" data-has-children=\"true\" contenteditable=\"false\"><sup>\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/person-getting-bowl-soup_11zon-1024x681.jpg\" alt=\"makanan pasien rumah sakit\" class=\"wp-image-6951\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/person-getting-bowl-soup_11zon-1024x681.jpg 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/person-getting-bowl-soup_11zon-300x200.jpg 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/person-getting-bowl-soup_11zon-768x511.jpg 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/person-getting-bowl-soup_11zon-1536x1022.jpg 1536w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/person-getting-bowl-soup_11zon-2048x1363.jpg 2048w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/person-getting-bowl-soup_11zon-640x426.jpg 640w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Sumber: Freepik<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Faktor penyebab sisa makanan pasien <\/h2>\n\n\n\n<p><strong>1<\/strong>.<strong>RELEVANSI FAKTOR INTERNAL <\/strong><\/p>\n\n\n\n<p>Faktor dalam diri pasien (internal) yang mendorong informan menyisakan makanan meliputi kesukaan atau preferensi pasien, perilaku makan, kondisi mual, muntah dan sakit, gangguan pengecapan, dan sedang dalam masa menstruasi.  faktor internal terbagi menjadi :<span id=\"7092f45d-4542-4ac3-b47c-ed8dc448fbf1\" data-items=\"[&quot;353742331&quot;]\" class=\"abt-citation\" data-has-children=\"true\" contenteditable=\"false\"><sup>\u200b4\u200b<\/sup><\/span><\/p>\n\n\n\n<figure class=\"wp-block-image alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"800\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/woman-with-stomachache-puts-her-hands-her-stomach-covers-her-mouth_11zon-1024x800.webp\" alt=\"faktor penyebab sisa makanan pasien\" class=\"wp-image-6957\" style=\"width:449px;height:253px\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/woman-with-stomachache-puts-her-hands-her-stomach-covers-her-mouth_11zon-1024x800.webp 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/woman-with-stomachache-puts-her-hands-her-stomach-covers-her-mouth_11zon-300x234.webp 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/woman-with-stomachache-puts-her-hands-her-stomach-covers-her-mouth_11zon-768x600.webp 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/woman-with-stomachache-puts-her-hands-her-stomach-covers-her-mouth_11zon-1536x1200.webp 1536w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/woman-with-stomachache-puts-her-hands-her-stomach-covers-her-mouth_11zon-2048x1601.webp 2048w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/woman-with-stomachache-puts-her-hands-her-stomach-covers-her-mouth_11zon-640x500.webp 640w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Sumber: Freepik<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>KONDISI FISIK : Perubahan kondisi fisik sangat berperan terhadap sisa makanan, karena berhubungan dengan keinginan dan kemampuan individu dalam mengonsumsi suatu makanan, Kondisi fisik<strong> <\/strong>seperti <strong><em>kelelahan, sakit kepala, depresi<\/em><\/strong> dapat menurunkan nafsu makan pasien<span id=\"203b47cc-712e-421d-9f7f-986226680cac\" data-items=\"[&quot;353742331&quot;]\" class=\"abt-citation\" data-has-children=\"true\" contenteditable=\"false\"><sup>\u200b4\u200b<\/sup><\/span>. <\/li>\n\n\n\n<li>EFEK SAMPING OBAT-OBATAN : pemberian obat-obatan dengan efek samping yang menimbulkan <strong><em>anoreksia, mual, muntah ataupun konstipasi<\/em><\/strong>, yang dapat memicu penurunan asupan makan.<\/li>\n\n\n\n<li>KEBIASAAN MAKAN : Ketika makanan yang disediakan tidak sesuai dengan kebiasaan makan pasien, maka <strong><em>pasien membutuhkan waktu untuk menyesuaikan diri<\/em><\/strong>. Ketidaksesuaian makanan yang disajikan rumah sakit dengan kebiasaan pasien akan dapat mengurangi asupan makan pasien.<\/li>\n\n\n\n<li>KONDISI MENSTRUASI PADA PEREMPUAN : Menstruasi menimbulkan gejala yang berbeda pada setiap wanita, namun yang paling umum dirasakan adalah <strong><em>sakit punggung, perut dan perubahan nafsu makan.<\/em><\/strong><\/li>\n<\/ul>\n\n\n\n<p><strong>2.<\/strong> <strong>RELEVANSI FAKTOR EKSTERNAL<\/strong><\/p>\n\n\n\n<p>Faktor eksternal merupakan faktor yang berasal dari luar pasien berkaitan dengan kualitas sensoris makanan yang berpengaruh terhadap daya terima pasien <span id=\"b9693eca-c51d-4fd7-a0e8-7e8e5b67db8c\" data-items=\"[&quot;1127147311&quot;]\" class=\"abt-citation\" data-has-children=\"true\" contenteditable=\"false\"><sup>\u200b5\u200b<\/sup><\/span>. Faktor eksternal yang mendorong pasien menyisakan makanan adalah: <\/p>\n\n\n\n<figure class=\"wp-block-image alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/ill-male-patient-bed-hospital_11zon-1024x683.webp\" alt=\"faktor penyebab sisa makanan pasien\" class=\"wp-image-6952\" style=\"width:394px;height:296px\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/ill-male-patient-bed-hospital_11zon-1024x683.webp 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/ill-male-patient-bed-hospital_11zon-300x200.webp 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/ill-male-patient-bed-hospital_11zon-768x512.webp 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/ill-male-patient-bed-hospital_11zon-1536x1024.webp 1536w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/ill-male-patient-bed-hospital_11zon-2048x1365.webp 2048w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/ill-male-patient-bed-hospital_11zon-640x427.webp 640w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Sumber: Freepik<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>RASA MAKANAN : Rasa makanan merupakan karakteristik yang melibatkan indera pengecap (lidah) yang dapat dibagi menjadi empat macam rasa utama yaitu: <strong><em>asin, manis, pahit, dan asam<\/em><\/strong>. Kesukaan terhadap makanan dipengaruhi oleh aroma, penampilan, konsistensi, dan rasa makanan. <span style=\"text-decoration: underline;\"><strong><span class=\"has-inline-color has-vivid-red-color\">Penggunaan bumbu<\/span><\/strong> <\/span>pada makanan secara langsung menentukan ciri khas makanan, sehingga berpengaruh pada cita rasa masakan. Informan yang menilai rasa makanan tidak enak akan lebih cenderung lebih banyak menyisakan makanan. <span id=\"15fee5d8-70f3-4517-9dff-8df6934c1382\" data-items=\"[&quot;3504424346&quot;]\" data-has-children=\"true\" class=\"abt-citation\" contenteditable=\"false\"><sup>\u200b6\u200b<\/sup><\/span><\/li>\n\n\n\n<li>TEKSTUR MAKANAN : Tekstur makanan memengaruhi kecepatan mengunyah yang pada akhirnya berdampak pada banyaknya makanan yang dikonsumsi. tekstur makanan seperti <strong><em>lunak atau lembek, keras atau kering, kenyal, krispi, berserat, dan halus <\/em><\/strong>memengaruhi sensitivitas indera pengecapan. Pada makanan yang berkesan \u201cberat\u201d, yang dicirikan dengan tekstur yang nampak padat dan besar akan memberikan persepsi <span class=\"has-inline-color has-vivid-cyan-blue-color\"><em><span style=\"text-decoration: underline;\">mengenyangkan.<\/span><\/em><\/span> <span id=\"7c1d81fd-74c9-439a-a4ef-836e2f5d70b1\" data-items=\"[&quot;2552303667&quot;,&quot;2651323964&quot;]\" data-has-children=\"true\" class=\"abt-citation\" contenteditable=\"false\"><sup>\u200b7,8\u200b<\/sup><\/span><\/li>\n\n\n\n<li>KESESUAIAN SUHU MAKANAN : Kesesuaian suhu makanan memegang peranan penting dalam menentukan cita rasa makanan dan selera makan seseorang. Ketika makanan <strong><span style=\"text-decoration: underline;\"><span class=\"has-inline-color has-vivid-red-color\">terlalu dingin<\/span><\/span><\/strong> maka rasa makanan akan cenderung lebih hambar dan ketika makanan disajikan pada kondisi panas maka kepekaan saraf pengecapan tidak dapat menerima.<\/li>\n\n\n\n<li>PENAMPILAN MAKANAN : Penampilan makanan merupakan karakteristik penampakan makanan yang diterima pancaindera penglihatan berupa <em><strong>warna makanan, bentuk makanan, besar porsi, dan cara penyajian<\/strong><\/em> yang dapat memengaruhi persepsi dan selera makan seseorang. <span id=\"ad8514ba-6fa5-48da-8f15-a11287263330\" data-items=\"[&quot;1227697102&quot;,&quot;1419633474&quot;,&quot;3305293903&quot;]\" data-has-children=\"true\" class=\"abt-citation\" contenteditable=\"false\"><sup>\u200b9\u201311\u200b<\/sup><\/span><\/li>\n\n\n\n<li>WARNA MAKANAN : Warna makanan yang tidak sesuai dapat menghilangkan selera makan secara langsung karena dapat menimbulkan kesan negatif terhadap suatu makanan. Responden yang tidak menyukai suatu warna makanan akan cenderung menyisakan makanan lebih banyak dibanding responden yang menyukai warna makanan.<\/li>\n\n\n\n<li>VARIASI MENU : <strong>Variasi suatu menu<\/strong> sangat dibutuhkan karena variasi makanan yang secara rutin dikonsumsi dapat menimbulkan kebosanan terhadap makanan tersebut. Kurangnya variasi suatu makanan ditandai dengan adanya penggunaan satu jenis makanan berkali-kali yang dalam suatu waktu. Pasien dengan masa perawatan yang lama cenderung hapal dengan menu makanan, jenis masakan, rasa, sehingga dapat menimbulkan rasa bosan dan mengakibatkan penurunan nafsu makan.<\/li>\n<\/ul>\n\n\n\n<p><strong>3. RELEVANSI FAKTOR LINGKUNGAN <\/strong><\/p>\n\n\n\n<p>Kondisi lingkungan seperti pengaruh orang yang berada di sekitar pasien seperti <em><strong>pramusaji makanan, sikap ahli gizi dan keluarga y<\/strong>ang menemani di rum<\/em>ah sakit akan memengaruhi motivasi dan psikis pasien.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/happy-nurse-serving-elderly-senior-man-breakfast-bed-bedroom-nursing-home-thumb-up_11zon-1024x683.webp\" alt=\"peran ahli gizi di rumah sakit\" class=\"wp-image-6953\" style=\"width:594px;height:387px\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/happy-nurse-serving-elderly-senior-man-breakfast-bed-bedroom-nursing-home-thumb-up_11zon-1024x683.webp 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/happy-nurse-serving-elderly-senior-man-breakfast-bed-bedroom-nursing-home-thumb-up_11zon-300x200.webp 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/happy-nurse-serving-elderly-senior-man-breakfast-bed-bedroom-nursing-home-thumb-up_11zon-768x512.webp 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/happy-nurse-serving-elderly-senior-man-breakfast-bed-bedroom-nursing-home-thumb-up_11zon-1536x1024.webp 1536w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/happy-nurse-serving-elderly-senior-man-breakfast-bed-bedroom-nursing-home-thumb-up_11zon-2048x1365.webp 2048w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/06\/happy-nurse-serving-elderly-senior-man-breakfast-bed-bedroom-nursing-home-thumb-up_11zon-640x427.webp 640w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Sumber: Freepik<\/figcaption><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>PERAN AHLI GIZI : dari peranan ahli gizi<strong>,<\/strong> untuk pemberian edukasi gizi dan motivasi makan kepada pasien belum berjalan optimal. Hal ini ditandai kunjungan ahli gizi kepada pasien hanya dilakukan saat pasien pertama kali masuk dan apabila pasien menyisakan makanan \u00b1 100%. Secara normal motivasi makan seseorang yang sakit akan menurun, oleh karena itu pemberian <strong><span style=\"text-decoration: underline;\">dukungan emosi yang positif pada pasien<\/span><\/strong> dapat meningkatkan motivasi pasien untuk makan. <\/li>\n\n\n\n<li>KELUARGA : Hal ini tergantung berapa banyak jumlah makanan rumah sakit yang dimakan pasien dan waktu pasien mengonsumsi makanan rumah sakit. Makan luar rumah sakit yang dikonsumsi dalam jumlah besar sebelum mengonsumsi makanan rumah sakit akan memberi efek kenyang. <\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Kekuatan dan Kelemahan<\/strong><\/h2>\n\n\n\n<p><strong>KEKUATANNYA <\/strong>adalah melibatkan ahli gizi rumah sakit sebagai responden pembanding dan mengobservasi langsung proses penyelenggaraan makanan di rumah sakit. <\/p>\n\n\n\n<p><strong>KELEMAHANNYA<\/strong> yaitu pada terbatasnya jenis diet yang didapatkan oleh informan, serta hanya melibatkan informan yang mampu berkomunikasi dengan baik dan tidak sedang mengeluh kesakitan. Jenis diet yang tidak bervariasi menyebabkan hasil penelitian ini kurang relevan untuk menggambarkan pengaruh jenis diet terhadap sisa makanan. Pasien yang tidak mampu berpartisipasi karena gangguan fisik klinisnya mungkin mengalami permasalahan makan yang lebih berat dan memiliki sisa makanan yang lebih besar.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u201dBagian dari kesuksesan dalam hidup adalah makan apapun yang kau inginkan dan membiarkan makanan itu tercerna\u201d<\/p>\n<cite>Mark Twain<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>K<\/strong>esimpulan<\/h2>\n\n\n\n<p>Sisa makanan rumah sakit dalam porsi besar disebabkan oleh berbagai faktor, yaitu faktor yang berasal dari internal pasien, dari makanan yang disajikan atau faktor eksternal, serta lingkungan di sekitar pasien. Faktor internal pasien yang dominan mempengaruhi pasien menyisakan makanan di rumah sakit adalah kondisi fisik kebiasaan makan dan perbedaan jenis kelamin. Eksternal antara lain rasa makanan, penampilan makanan, dan kurangnya variasi makanan. Faktor lingkungan adalah peranan keluarga yang memberikan makanan luar rumah sakit, membantu dan memberi motivasi pasien.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Daftar Pustaka<\/h2>\n\n\n\n<section aria-label=\"Bibliography\" class=\"wp-block-abt-bibliography abt-bibliography\" role=\"region\"><ol class=\"abt-bibliography__body\" data-entryspacing=\"1\" data-maxoffset=\"4\" data-linespacing=\"1\" data-second-field-align=\"flush\"><li id=\"4023299811\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">1. <\/div><div class=\"csl-right-inline\">Pouyet V, Cuvelier G, Benattar L, Giboreau A. A Photographic Method to Measure Food Item Intake. Validation in Geriatric Institutions. <i>Appetite<\/i>. 2015;(84):11-19.<\/div>\n  <\/div>\n<\/li><li id=\"1159647501\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">2. <\/div><div class=\"csl-right-inline\">van Bokhorst  de van der SM, Roosemalen M, Weijs P, Langius J. High Waste Contributes to Low Food Intake In Hospitalized Patients. <i>Nutr Clin Pract Off Publ Am Soc Parenter Enter Nutr<\/i>. 2012;2(27):274-280.<\/div>\n  <\/div>\n<\/li><li id=\"645851650\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">3. <\/div><div class=\"csl-right-inline\">Dias-Ferreira  C, Santos T, Oliveira V. Hospital Food Waste and Environmental and Economic Indicators \u2013 A Portuguese Case Study. <i>Waste Manag<\/i>. 2015;46:146\u2013 54.<\/div>\n  <\/div>\n<\/li><li id=\"353742331\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">4. <\/div><div class=\"csl-right-inline\">Habiba RA, Andriani M. Hubungan Depresi, Asupan, dan Penampilan Makanan dengan Sisa Makan Pagi Pasien Rawat Inap (Studi di Rumah Sakit Islam Jemursari Surabaya). <i>Amerta Nutr<\/i>. 2017;3(1):198-208.<\/div>\n  <\/div>\n<\/li><li id=\"1127147311\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">5. <\/div><div class=\"csl-right-inline\">Valero DA, Caracuel GA. Evaluation of Factors Affecting Plate Waste of Inpatients in Different Healthcare Settings. <i>Nutr Hosp<\/i>. 2013;2(28):419-427.<\/div>\n  <\/div>\n<\/li><li id=\"3504424346\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">6. <\/div><div class=\"csl-right-inline\">Chambers L, McCrickerd K, Yeomans  M. Optimising Foods for sSatiety. <i>Trends Food Sci Technol<\/i>. 2015;41(2):149-160.<\/div>\n  <\/div>\n<\/li><li id=\"2552303667\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">7. <\/div><div class=\"csl-right-inline\">Fiszman S, Varela P, D\u00edaz P, Linares  M, Garrido M. What is Satiating? Consumer Perceptions of Satiating Foods and Expected Satiety of Protein-Based Meals. <i>Food Res Int<\/i>. 2014;62:551\u201360.<\/div>\n  <\/div>\n<\/li><li id=\"2651323964\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">8. <\/div><div class=\"csl-right-inline\">Forde C, van Kuijk  N, Thaler T, de Graaf  C, Martin N. Texture and Savoury Taste Influences on Food Intake In A Realistic Hot Lunch Time Meal. . <i>Appetite<\/i>. 2013;(60):180-186.<\/div>\n  <\/div>\n<\/li><li id=\"1227697102\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">9. <\/div><div class=\"csl-right-inline\">Garc\u00eda-Romero  A, Escribano A,  Trib\u00f3  J. The Impact of Health Research on Length of Stay in Spanish Public Hospitals. <i>Res Policy<\/i>. 2017;3(46):591-604.<\/div>\n  <\/div>\n<\/li><li id=\"1419633474\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">10. <\/div><div class=\"csl-right-inline\">Jessri M, et all. A Qualitative Difference. Patients\u2019 Views of Hospital Food Service in Iran. <i>Appetite<\/i>. 2011;2(57):530-533.<\/div>\n  <\/div>\n<\/li><li id=\"3305293903\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">11. <\/div><div class=\"csl-right-inline\">Sonnino  R, McWilliam  S. Food Waste, Catering Practices and Public Procurement: A Case Study of Hospital Food Systems in Wales. <i>Food Policy<\/i>. 2011;6(36):823-829.<\/div>\n  <\/div>\n<\/li><\/ol><\/section>\n\n\n\n<ul class=\"wp-block-social-links is-layout-flex wp-block-social-links-is-layout-flex\"><li class=\"wp-social-link wp-social-link-wordpress  wp-block-social-link\"><a href=\"https:\/\/wordpress.org\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M12.158,12.786L9.46,20.625c0.806,0.237,1.657,0.366,2.54,0.366c1.047,0,2.051-0.181,2.986-0.51 c-0.024-0.038-0.046-0.079-0.065-0.124L12.158,12.786z M3.009,12c0,3.559,2.068,6.634,5.067,8.092L3.788,8.341 C3.289,9.459,3.009,10.696,3.009,12z M18.069,11.546c0-1.112-0.399-1.881-0.741-2.48c-0.456-0.741-0.883-1.368-0.883-2.109 c0-0.826,0.627-1.596,1.51-1.596c0.04,0,0.078,0.005,0.116,0.007C16.472,3.904,14.34,3.009,12,3.009 c-3.141,0-5.904,1.612-7.512,4.052c0.211,0.007,0.41,0.011,0.579,0.011c0.94,0,2.396-0.114,2.396-0.114 C7.947,6.93,8.004,7.642,7.52,7.699c0,0-0.487,0.057-1.029,0.085l3.274,9.739l1.968-5.901l-1.401-3.838 C9.848,7.756,9.389,7.699,9.389,7.699C8.904,7.67,8.961,6.93,9.446,6.958c0,0,1.484,0.114,2.368,0.114 c0.94,0,2.397-0.114,2.397-0.114c0.485-0.028,0.542,0.684,0.057,0.741c0,0-0.488,0.057-1.029,0.085l3.249,9.665l0.897-2.996 C17.841,13.284,18.069,12.316,18.069,11.546z M19.889,7.686c0.039,0.286,0.06,0.593,0.06,0.924c0,0.912-0.171,1.938-0.684,3.22 l-2.746,7.94c2.673-1.558,4.47-4.454,4.47-7.771C20.991,10.436,20.591,8.967,19.889,7.686z M12,22C6.486,22,2,17.514,2,12 C2,6.486,6.486,2,12,2c5.514,0,10,4.486,10,10C22,17.514,17.514,22,12,22z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">WordPress<\/span><\/a><\/li>\n\n\n\n\n\n\n\n\n\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sisa makanan pasien mencerminkan rendahnya daya terima pasien terhadap makanan yang dapat meningkatkan risiko malnutrisi. 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