Does the Taste and Appearance of Food Affect Food Waste in Low-Salt Diet Patients?

抄録

Large of food waste can be one indicator of nutritional deficiencies in patients. This lack of nutrition is a factor that can increase morbidity, length of stay and cost of care. The acceptance of the taste of food in patients with low-salt diets is often a problem. This study aimed to assess the effect of taste and appearance of foods on food waste in patients with low-salt diets. The study was a cross-sectional design with observational methods. Data was collection from interview using questionnaire. The study was conducted at the Jasa Kartini (JK) Hospital, Tasikmalaya in August-October 2017. Subjects (n=30) were patients in low-salt diet. The acceptance of the taste and appearance of food from JK Hospital according to the respondents, the value was quite varied, generally above the median value on a scale of 1–3. The average of food waste from patients with low-salt diets at JK Hospital was still above the PGRS (Nutritional Guideline for Hospital) standard 2013, which was 26%. Based on the analysis between variables, there was a significant relationship between food waste and food taste (p=0.002) and food waste and food appearance (p=0.000) in low-salt diets patients. The taste and appearance of food significantly affect the food waste in low-salt diet patients.