Wachyudin
Background : The improvement of food service quality at most hospitals has not been done perfectly, patients appreciation to the taste, quality and presentation of the food served, the cleanliness of the trays, the service of the waiter/waitress, and punctuality of service will influence the inpatients’ food intake which in turn may compromise then nutrient adequacy
IGoals : This study aimed to explore the factors which influence inpatients’ food intake at Kariadi Hospital.
Method : This analytical descriptive study used a cross-sectional approach, and was conducted on 72 subjects who were stayed as inpatients on the male and female wards, where regular diet was served. The subjects included patients in the first, second, and third class wards. Data collected included intake as presented by the food service, subjects’ perceptions of taste, quality and presentation of the food, cleanness of the trays, service by the waiter/waitress ,whether or not the food was served on time, whether or not the food served was similar to that they would have eaten at home, and the amount of food was brought in by their families from outside of the hospital
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