Siti Nur Rochimiwati1, Hikmawati Mas’ud1, Nurul Asyiah Arifin2
1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
2Alumni Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
Backgrounds: inpatient food service is an activity that starts from menu planning, provision of food ingredients, preparation and cooking of food ingredient food and drink as well as the distribution of patients, serving and evaluation. This activity used various resources owned hospitals.
Objectives: to analysis regular diet of the third class included nutritional value, varied menu and the real cost to the patient food.
Methods: An Observational study. The unit of analysis is the regular diet during the third class of the menu cycle (10 days) included nutritional value, varied menu and the real cost of food ingredients.
Results: The nutritional value of the menu served on average per day, the energy 2185.9 kilocalories, 85.8 grams protein, fat 60.1 grams and carbohydrate 317.4 grams. For a variation on the menu there are repetitions recipes, food ingredients used and aspects of adjacent colors (often). The real cost of food ingredients to individual patients per day is IDR 38061.54.
Recommendations: Which improvement is needed on aspects of the variety of the menu and recipes (taste) better to avoid repetition of ingredients and recipes that are too tight and adjusted to the cost of food is available.
Keywords: menu, regular meals,
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