Upper arm circumference, body mass index, and fundal height of pregnant women to estimate birth weightBackground: Accuracy of estimated infant’s birth weight is one of the most important measurements at the beginning of labor. Some anthropometric measures of pregnant women are upper arm circumference (MUAC) as a screening tool for chronic energy deficiency, body mass index (BMI) for assessment of chronic energy deficiency status, and indicators of fundal height to estimate birth weight. However, many studies with varying results are related to the accuracy of estimated birth weight.Objective: The study aimed to compare the capacity of MUAC, BMI, and fundal height indicators in predicting birth weight.Methods: The type of research is a cross-sectional study carried out at the Sadewa Maternal and Child Hospital in Yogyakarta in June-August 2018 with a 376 sample. The independent variables were MUAC, BMI, and fundal height, and the dependent variable is birth weight. Bivariate analysis using Pearson correlation and AUC and ROC curve tests.Results: There is a relationship between BMI and the fundal height of pregnant women with birth weight. The AUC BMI value (AUC=0.519) was found to be the highest compared to the MUAC (AUC=0.496) and fundal height (AUC=0.466) measurements.Conclusions: Pre-pregnancy BMI had a better capacity for predicting birth weight than MUAC and fundal height.

Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of satisfaction toward food service with the plate waste at the VIP ward at PantiRapih Hospital, Yogyakarta. Method: The research was ananalytical cross-sectional one whose respondents were hospitalized patients in VIP ward and were administered a regular diet (n=50). The data of the plate waste was obtained using visual estimation method by a-6 point scale as developed by Comstock. Patient’s satisfaction toward the food services included taste of food, menu variation, cleanliness and perfection on cutlery, tardiness, staff’s appearance and nutrient education. The data was analyzed using chi-square test. Results: 62% of the respondents were female with the average age of 35. 65% of the respondents had good average ofplate waste. The average plate waste was 24.62%. Breakfast had the highest average of plate waste. It was 31.42%. The type of food with the highest average of plate waste was staple food. It was 35.62%. Patient’s level of satisfaction toward food service was 56%. Conclusion: The statistical analysis using chi-square test did not show any correlation between patient’s level of satisfaction toward food service with patient’splate waste at the VIP ward of PantiRapih Hospital, Yogyakarta.   Keywords: plate waste, patient’s satisfaction, Comstock’s visual estimation method, regular diet