FOOD DISTRIBUTION BEFORE AND DURING THE COVID-19 PANDEMIC AT THE NUTRITION INSTALLATION OF THE TUGUREJO REGIONAL GENERAL HOSPITAL SEMARANG: A DESCRIPTIVE STUDY
Article Sidebar
Main Article Content
Abstract
The COVID-19 pandemic has made some of the activities carried out differently than before the pandemic. The handling and treatment of COVID-19 are inseparable from the contribution of healthcare facilities and hospitals. The physical distancing recommendation to prevent the transmission of the COVID-19 virus that supports patient care has made the food service management in hospitals – especially food distribution – undergo several modifications. The purpose of this study was to analyze the differences in the food distribution process at the Nutrition Installation of Tugurejo Regional General Hospital Semarang before and during the COVID-19 pandemic. This descriptive study used observational methods and online interviews using structured questions. Data related to the food distribution process before and during the pandemic was acquired through interviews with the Head of Research and Development of the Nutrition Installation of Tugurejo Regional General Hospital Semarang, while observation was only done during the pandemic. There were differences in the food distribution system before and after the pandemic at the Nutrition Installation of Tugurejo Regional General Hospital Semarang related to the Bed Occupancy Rate (BOR), nutritional service classes, distribution processes, food distribution time, places to eat (food serving media), hygiene and sanitation, as well as measuring food acceptance. The food service management focused on providing the best services of patient care before the pandemic; and highlighted the importance of physical distancing, sanitation, and hygiene during the pandemic. Understanding the changes needed in food distribution services at the hospital during the COVID-19 pandemic will give insights into the approach to improve patient care and prevent the transmission of the COVID-19 virus.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Hastuti N, Djanah SN. Studi Tinjauan Pustaka: Penularan Dan Pencegahan Penyebaran Covid-19. An-Nadaa J Kesehat Masy. 2020;7(2):70.
Kementerian Kesehatan Republik Indonesia. Pedoman Pelayanan Rumah Sakit Pada Masa Pandemi COVID-19. Jakarta: Kementerian Kesehatan Republik Indonesia; 2021. 1–283 p.
Indonesia NKR. Undang-Undang Republik Indonesia Nomor 44 Tahun 2009 tentang Rumah Sakit. Indonesia; 2009.
Menteri Kesehatan Republik Indonesia. Peraturan Menteri Kesehatan Republik Indonesia Nomor 78 Tahun 2013 tentang Pedoman Pelayanan Gizi Rumah Sakit. Indonesia; 2013.
Permatasari T, Wibowo A. Pelayanan Gizi Rumah Sakit di Masa Pandemi COVID-19: Literature Review. J Med Hutama. 2021;03(01):1417–25.
Widi AL, Dewi C, Sofiyatin R, Suranadi L. Pengaruh Suhu Makanan Terhadap Daya Terima Makanan di Rumah Sakit. J Gizi Prima. 2020;5(2):119–24.
Nurjanah R, Raksanagara A, Wiwaha G. Studi Kontaminasi Makanan di Instalasi Gizi dan Kantin Rumah Sakit X Kota Bandung Tahun 2015-2017. Hig J Kesehat Lingkung. 2018;4(1):20–5.
Thibault R, Coëffier M, Joly F, Bohé J, Schneider SM, Déchelotte P. How the Covid-19 epidemic is challenging our practice in clinical nutrition—feedback from the field. Eur J Clin Nutr. 2021;75(3):407–16.
Kementerian Kesehatan RI, Kesehatan DJBU. Kamus Indikator Kinerja Rumah Sakit dan Balai. Indonesia; 97 p.
Meidina CI. Analisa Hubungan Kepuasan Pelayanan Kesehatan dengan Pencapaian Bed Occupancy Rate (BOR) di Rumah Sakit Bhayangkara TK-II Medan. J Ilm Simantek. 2018;2(2):13–23.
Suryandartiwi W, Zaky A. Patient Behavioral Intentions To Visit the Hospital During the Covid-19 Pandemic in Pekanbaru. J Heal. 2021;8(2):140–50.
Sarasnita N, Raharjo UD, Rosyad YS. Dampak Pandemi COVID-19 Terhadap Pelayanan Kesehatan Rumah Sakit di Indonesia. J Kesehat. 2021;12(1):307–15.
Suryana AL, Suryadi MY. Jadwal Distribusi dan Citarasa Makanan Berhubungan dengan Sisa Makanan Pasien di Ruang Perawatan Obgyn dan Bedah RSD. dr. Soebandi Jember. Amerta Nutr. 2019;3(3):194.
Apriningsih H, Prabowo NA, Myrtha R, Gautama CS, Wardani MM. Prevention of Transmission of Covid-19 in Health Workers in. J Ilm Pengabdi Kpd Masy. 2020;4(2):556–64.
Kandari N, Ohorella F. Penyuluhan Physical DistancingPada Anak Di Panti Asuhan Al Fikri. J Abdimas Kesehat Perintis. 2020;2(1):37–41.
WHO. Penggunaan rasional alat perlindungan diri untuk penyakit coronavirus (COVID-19) dan pertimbangan jika ketersediaan sangat terbatas. World Heal Organ. 2020;1–31.
Keputusan Menteri Kesehatan Republik Indonesia. Keputusan Menteri Kesehatan Republik Indonesia Nomor HK.01.07/MenKes/413/2020 Tentang Pedoman Pencegahan dan Pengendalian Corona Virus Disease 2019 (Covid-19). MenKes/413/2020. 2020;2019:207.
Athena, Laelasari E, Puspita T. Pelaksanaan Disinfeksi Dalam Pencegahan Penularan COVID- 19 dan Potensi Risiko Terhadap Kesehatan Di Indonesia. J Ekol Kesehat. 2020;19(1):1–20.
Heryawati T, Prawirohartono EP, Sudargo T. Pengaruh Alat Penyajian Disposable Terhadap Sisa Makanan Pasien di Ruang Rawat Inap RSUP DR. Kariadi Semarang. 2004. p. 78–86.
Syahlan VLG, Joseph WBS, Sumampouw OJ, Kesehatan F, Universitas M, Ratulangi S. Higiene Sanitasi Pengelolaan Makanan Dan Angka Kuman Peralatan Makan (Piring) Di Instalasi Gizi Rumah Sakit Umum Pancaran Kasih Gmim Kota Manado. Kesmas. 2019;7(5).
Menteri Kesehatan Republik Indonesia. Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096 Tahun 2011 tentang Higiene Sanitasi Jasa Boga. Indonesia; 2011.
Jiastuti T. Higiene sanitasi pengelolaan makanan dan keberadaan bakteri pada makanan jadi di rsud dr harjono ponorogo. J Kesehat Lingkung. 2018;10(1):13–24.
Kementerian Kesehatan Republik Indonesia. Panduan Pelayanan Gizi dan Dietetik di Rumah Sakit Darurat dalam Penanganan Pandemik Covid-19. Jakarta; 2020.
Mirawati M, Sitorus R, Hasyim H. Analysis of Personal Hygiene and Food Handling on Patients Food Managementt in Rsup Dr. Mohammad Hoesin Palembang. J Ilmu Kesehat Masy. 2011;2(1):45–53.
Uyami, Hendriyani H, Wijaningsih W. Menu Standar Di Rsud Sunan Kalijaga Demak the Difference of Food Acceptance , Food Waste and Food Intake of Standard and. Politek Kesehat Kemenkes Semarang. 2012;
Sari R, Balgis P. Faktor-faktor yang berhubungan dengan daya terima makanan diet pada pasien rawat inap di RSUD Raden Mattaher Jambi. Semin Nas Gizi 2017 Progr Stud Ilmu Gizi UMS “Strategi Optimasi Tumbuh Kembang Anak.” 2017;203–12.
Rachmawati AD, Anna C, Afifah N. Tingkat Kepuasan Pasien Rawat Inap terhadap Penyajian dan Pelayanan Makanan Di Rumah Sakit The Patient Satisfaction with Foodservice and Food Presentation in Hospital. Gorontalo J Nutr Diet. 2021;1(2):37–49.