疗养院中老年人食物浪费与食物服务满意度

Farapti Farapti, Edna Elkarima, Dianis Wulan Sari, Didik Dwi Winarno
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引用次数: 0

摘要

食物浪费和食物服务满意度可以用来进行良好的食物服务管理。养老院也是一个提供食品服务的机构。本研究旨在识别和分析印尼泗水养老院老年人食物浪费与食物服务满意度之间的关系。对63名老年人进行了横断面研究。采用3x24小时视觉康斯托克方法识别食物浪费,并使用根据RFSQ(居民餐饮服务满意度问卷)和fooddex - ltc(食物期望-长期护理)改编的问卷来评估食品服务满意度。使用卡方检验对数据进行描述性和推断性分析。食物浪费与老年人餐饮服务满意度的相关性不显著(p=0.115)。大多数老年人(71.4%)对餐饮服务感到满意,平均食物浪费率较低(≤20%)。然而,一些菜单上仍有20%的剩菜。重要的是调查老年人对每种菜单的接受程度和偏好,以尽量减少食物浪费。菜单周期规划需要定期评估和精心设计,以满足居民的营养需求。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Food Waste and Food Service Satisfaction among Older Adults in Nursing Homes
Food waste and food service satisfaction can be used of a good food service management. Nursing homes are an institution that also provides food service. This study aims to identify and analyze the association between food waste and food service satisfaction among older adults in the nursing home in Surabaya, Indonesia. A cross-sectional study was conducted on 63 older adults. The 3x24-hour visual Comstock method was used to identify food waste and food service satisfaction was assessed using a questionnaire adapted from the RFSQ (Resident Foodservice Satisfaction Questionnaire) and FoodEx-LTC (Food Expectations-Long-Term Care). Data were analyzed descriptively and inferentially using the Chi-square test. The association between food waste and older adults’ food service satisfaction is insignificant (p=0.115). The majority of the older adults (71.4%) were satisfied with the food service and the average of food waste was relatively low (≤20%). However, some menus still had >20% leftovers. It is important to investigate older adults’ acceptability and preferences of each menu to minimalize food waste. Menu cycle planning needs to be evaluated periodically and well-designed to meet the nutritional needs of the residents.
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