THE CORRELATION BETWEEN PORTION SIZE ACCURACY, MEAL SERVING TIMELINESS, AND ORGANOLEPTIC QUALITY WITH PLATE WASTE AMONG PATIENTS WITH DIABETIC DIETS AT WATES HOSPITAL
Fara Ulli Nur Laili, Hiya Alfi Rahmah, Izzati Nur Khoiriani, Afina Rachma Sulistyaning, Gumintang Ratna Ramadhan

Department of Nutrition Science, Universitas Jenderal Soedirman, Indonesia

Abstract

Background: One crucial indicator of the quality of hospital nutritional services is the amount of plate waste, especially among patients on diabetic diets who often leave their meals.

Purpose: The purpose of this study was to investigate the correlation between portion size accuracy, meal serving timeliness, and the organoleptic quality of food with plate waste among patients with diabetic diets at Wates Hospital.

Methods: This cross-sectional study was conducted at Wates Hospital in August 2023. The total sample for this study was 51 patients. Data were collected through portion size measurement, meal serving time observation, plate waste assessment, and an organoleptic food quality questionnaire. Statistical analysis was performed using the Chi-Square test.

Results: The research findings indicate that the majority of food portions were not accurate, meal serving was timely, and respondents rated the organoleptic quality of food as fairly good. The majority of plate waste for staple foods, animal protein, and plant-based protein was less than 20%, while vegetables tended to exceed 20%. Bivariate analysis did not show a correlation between portion size accuracy and meal serving timeliness with plate waste. However, there was a correlation between the taste of staple foods (p=0.026) and the plate waste of staple food.

Conclusion: Portion size accuracy and meal serving timeliness were not correlated with plate waste, but there was a correlation between the taste of staple foods and plate waste.

Keywords: portion size accuracy, meal serving timeliness, organoleptic quality, plate waste, diabetic diet

Topic: Nutrition and functional food