Improving Nutrition Services to Reduce Plate Waste in Patients Hospitalized Based on Theory of Constraint

Abstract

Background: Highly plate waste in hospitalized patients has become a problem in Hospitals’ nutrition service department, this causes adding treatment time for patient’s recovery and making the hospital service inefficient.Objectives: This research strives to develop a set of recommendations to improve the nutrition department service quality by reducing plate wastes in hospitals. Methods: This research uses a cross-sectional approach. The constraint causing analysis is done by observing dominant waste in each menu’s component and conducting FGD with the management team, nutrition department, and other related departments. The research population is 3000 plates.Results: One of the success indicators in the hospital’s nutrition services is less than 20% of plate waste. It was found that 26,65% or 327 of 1230 observed plates have more than 20% plate waste. The constraint was set with low scale value, food’s aroma, with 2,7 which make food’s aroma as a first priority problem to solve.Conclusions: The solution recommendation about constraint causes was sent to the nutrition department and hospital directors to review the hospital’s policies and SOP. The improvement can be focused on the hospital’s internal policies, Standard Operating procedures, employee competencies, obedience to set procedures, and also chefs and cooks skill

Food waste in Indonesian hospitals: a systematic review

“…Only one study measured the waste of a liquid diet (Syauqiyatullah et al , 2020). Six studies present the proportion of their total plate waste (Wirasamadi et al , 2015; Habiba and Adrian, 2017; Tanuwijaya et al , 2018; Lironika and Suryadi, 2019; Mardianingsih et al , 2020; Rochmah et al , 2020). Three studies presented their plate waste by food groups (Djamaluddin et al , 2005; Irawati et al , 2010; Fadilla et al , 2020).…”

“…A total of 9 out of 17 observational studies presented plate waste data based on mealtimes (Djamaluddin et al , 2005; Irawati et al , 2010; Anwar et al , 2012; Rabbani, 2018; Saskia et al , 2018; Armadita et al , 2019; Lironika and Suryadi, 2019; Mardianingsih et al , 2020; Rochmah et al , 2020). In general, the leftovers from breakfast were slightly higher than lunch and dinner.…”

Analisis Sisa Makanan terhadap Kepuasan Pelayanan Makanan pada Pasien Rawat Inap di Rumah Sakit Islam Jemursari Surabaya

“…Dalam Standard Operational Procedure (SOP) rumah sakit, ditetapkan tiga indikator mutu pelayanan gizi yaitu ketepatan waktu pemberian atau distribusi makanan (100%), sisa makanan pasien (≤ 20%), dan ketepatan pemberian diet kepada pasien (100%). Keberhasilan pelayanan gizi di ruang rawat inap dinilai dengan pengamatan sisa makanan (Rochmah, 2020). Food waste atau sisa makanan tersebut merupakan dampak dari sistem pelayanan gizi di rumah sakit (Gomes et al, 2020;Rochmah, 2020).…”

“…Keberhasilan pelayanan gizi di ruang rawat inap dinilai dengan pengamatan sisa makanan (Rochmah, 2020). Food waste atau sisa makanan tersebut merupakan dampak dari sistem pelayanan gizi di rumah sakit (Gomes et al, 2020;Rochmah, 2020). Sisa makanan termasuk kategori tinggi apabila melebihi dari 20% (Kementerian Kesehatan RI, 2013).…”

“…Riset lain di Rumah Sakit Universitas Muhammadiyah Malang menyebutkan rata-rata sisa makanan sebesar 57% dengan rincian setiap jenis makanan diantaranya sayuran (73%), lauk hewani (61%), makanan pokok (54%), dan lauk nabati (41%) (Tanuwijaya et al, 2018). Salah satu riset yang dilakukan di Surabaya yaitu di Rumah Sakit Islam Surabaya menunjukkan rata-rata persentase sisa makanan sebanyak 26,59% (Rochmah, 2020). Persentase sisa makanan tersebut bertujuan untuk mengetahui persepsi mutu makanan di rumah sakit (Tanuwijaya et al, 2018).…”