Results 1 to 10 of about 188,890 (307)

EVALUASI PENERAPAN HIGIENE DAN SANITASIPENYELENGGARAAN MAKANAN DI RSUD SUNANKALIJAGA KABUPATEN DEMAKTAHUN 2013

Unnes Journal of Public Health, 2015
Food sanitary is very important especially at the public service places such as hospital. In supporting medical service for patients, it’s better to maintain best food processing according to the food’s hygiene and sanitary standard.
Victa Sonia, Drs. Herry Koesyanto M.S., dr Anik Setyo Wahyuningsih   +2 more
doaj   +1 more source

Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy

BMC Health Services Research, 2007
Background Food hygiene in hospital poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and nutritional risks.
La Guardia Maurizio, Giammanco Marco, Giammanco Santo, Casuccio Alessandra, Buccheri Cecilia, Mammina Caterina   +5 more
doaj   +1 more source

Pengaruh pelatihan penjamah makanan tentang sistem pengolahan dan penyajian makanan terhadap mutu makanan pasien di RSUD Prof. Dr. Margono Soekarjo Purwokerto

Jurnal Gizi Klinik Indonesia, 2007
Background: Special attempts should be done to improve patient’s food quality. One of them is by choosing skillful and professional staff in the food processing and service according to the standard.
Nurrekta Yuristrianti, Tjahjono Kuntjoro, Toto Castro   +2 more
doaj   +1 more source

From Documents to Digital: Co‐Designing Nutrition Information Videos With Consumers and Dietitians

Health Expectations
Introduction Hospital nutrition care is usually supported by offering written, paper‐based information to patients and carers. However, there is a need for evidence‐based online information, such as videos, to support education.
Hannah Olufson, Huyen Do, Bridget Noble, Gary Power, Janette Moore, Ruby Ong, Scott Harding, Samantha Robertson, Thilini Gunawardena, Jennifer Ellick, Adrienne Young   +10 more
doaj   +1 more source

Evaluation of Patient Satisfaction with Nutrition Installation Services at PKU Muhammadiyah Gamping Hospital Yogyakarta, Indonesia

Amerta Nutrition
Background: PKU Muhammadiyah Gamping Hospital, Yogyakarta, recorded an estimated food waste production of around 900 kg from January to June 2024. This data highlights the significant food-related problems in healthcare facilities and underscores the ...
Faturahman Fauzi Azwarjaya, Maria Ulfa, Nurul Huda Razalli, Roslee Rajikan, Nesrin Akca, Meltem Saygili   +5 more
doaj   +1 more source

MUTU PELAYANAN GIZI DENGAN TINGKAT KEPUASAN PASIEN

Jurnal Ilmiah Kesehatan, 2018
The quality of nutritional service is one of the indicators of the quality hospital service. Therefore, the purpose of this research was to find out the relationship between the quality of hospital nutritional service and the level of patient’s ...
Iin Rachmawati, Wiwik Afridah
doaj   +1 more source

Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases

AcTion: Aceh Nutrition Journal
Nutritional services in hospitals aim to provide meals with high nutritional value, safety, appropriate quantity, quality, and satisfactory service. This study aimed to analyze and compare food service satisfaction and nutritional adequacy among patients
Kartika Pibriyanti, Indahtul Mufidah, Lulu’ Luthfiya, Amal Fadholah, Ella Firdaus Sulistiyani, Banun Ma'rifah Fathsidni, Qotrunnadaa Fajr Rooiqoh, Nur Amala   +7 more
doaj   +1 more source

Challenges and strategies to reduce food waste in malaysian hospitals from the perspective of multidisciplinary professionals: a qualitative descriptive study

BMC Health Services Research
Aim This study explored the challenges and strategies related to reducing food waste in Malaysian hospitals. Method The study employed a qualitative descriptive research design. Fifteen experienced participants were selected through purposive sampling to
Sangeetha Manimaran, Nurul Huda Razalli, Zahara Abdul Manaf, Suzana Shahar   +3 more
doaj   +1 more source

Analysis of the quality indicators of diets offered to cancer patients

O Mundo da Saúde, 2020
Individuals undergoing cancer treatment often have poor appetite and reduced food acceptance, and it is important to monitor consumption indicators and diet acceptability. The objective of this study was to evaluate quality (efficacy) indicators by means
Jenifer Karinne Santos da Costa Lopes, Thaís de Oliveira Carvalho Granado Santos, Xaene Maria Fernandes Duarte Mendonça, Jamilie Suelen dos Prazeres Campos, Samantha Pereira Caldas, Fernanda Maria Lima de Moura, Ranilda Gama de Souza   +6 more
doaj  

Designing a Model for Managing the Food Service Department in Iranian Hospitals

Rāhburdhā-yi Mudīriyyat dar Niẓām-i Salāmat, 2021
Background: Optimal management of food services in hospitals plays an important role in their performance, accelerating the patients’ recovery and increasing the level of patient satisfaction.
Esa Fathi, Amir Ashkan Nasiripour, Nader Khalesi, Reza Ziyari   +3 more
doaj