HADI, JOYCE NATHANIA (2019) FOOD SUPPLY ANALYSIS IN “A” HOSPITAL AND “B” HOSPITAL IN KENDAL REGENCY BASED ON STANDARDIZATION OF DESIRABLE DIETARY PATTERN. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
The hospital has the function of providing services in fulfilling nutrition to help the healing process. Fulfillment of optimal nutrition can help improve the body's ability to fight disease and the hospital must be able to fulfill nutrition according to the patient's needs for the patient's recovery process. Food Agriculture Organization (FAO) is an institution that raises a standard regarding the description of nutritional adequacy for a region, namely a Desirabale Dietary Pattern. Desirabale Dietary Pattern is the composition of the main food groups which if consumed can meet nutritional needs (amount and quality of nutrition) based on acceptability, food availability, economy, culture and religion. The balance between the number of food groups is a condition for the realization of nutritional balance, thus the Desirabale Dietary Pattern can be used as a measure of food balance and diversity. Therefore this study aims to determine the adequacy of nutrition and the provision of food in hospitals and to determine the potential of hospitals to contribute to the expected food pattern score. The method used in this research is survey and observation, where a question and answer session will be conducted with the nutritionist in the hospital and observation (weighing directly in the kitchen). For the expected food pattern score, food will be grouped into nine food sub groups, namely:: Grains (rice, corn, wheat flour, wheat, etc.), tubers (sweet potatoes, potatoes, cassava, taro, carrots , etc.), Food of on Animal (ruminant meat, poultry meat, eggs, milk, fish, etc.), Oils and Fats (coconut oil, palm oil, corn oil, etc.), Fruit / Seeds Oily (coconut, candlenut, etc.), Beans (peanuts, soybeans, green beans, kidney beans), Sugar (palm sugar, granulated sugar, etc.), Vegetables and Fruits (vegetables and fruits), and others (drinks, spices, etc.). The total energy consumed per patient in Hospital A was 2745.11 kcal, and in Hospital B it was 2344.37 kcal. And the results of the Desirabale Dietary Pattern Score in A hospital amounted to 96.98, while in B Hospital it was 78.72. So that it can be said that nutritional adequacy in hospitals can be said to meet the standards and hospitals can be said to be potentially contributing to the expected Desirabale Dietary Pattern
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 700 Arts and Recreation > 720 Architecture > 725 Public structures > Hospitals |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:48 |
| Last Modified: | 08 Oct 2020 02:35 |
| URI: | http://repository.unika.ac.id/id/eprint/20444 |
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