Effect of modification of nutrition counseling by using diet message sticker on food waste of inpatients

Background: Nutrition care in hospital was provided to the patient based on nutritional assessment result, including clinical state. One of the factors supporting the dietary compliance of inpatients is a nutritional education. Diet message sticker could be used as a tool to educate patients. Objective: To analyze the effect of diet message sticker on food waste of inpatients. Methods: This was an experimental study with static group comparison design. As many as 220 respondents were randomly divided into control group (without diet sticker) and intervention group (given sticker diet). Diet message stickers were given to the intervention group for 1 day in the 8th menu cycle. Diet message sticker was attached on the plateau and the material was adjusted to the diet provided by the dietitian. Food waste was obtained by the Visual Comstock method with 6 point scale. Data was analyzed univariate and bivariate using independent T-test. Results: The average food waste in the intervention group which based on each food component were 28.62±28.62% in fruit, 23.24 ± 23.24% in vegetable, 22.38 ± 20.87% in staple food, 22.30 ± 22.69% in vegetable side dish, and 20.75 ± 22.38% in animal side dish respectively. While the average food waste in the control group were 44.89 ± 44.89% in fruit, 33.32 ± 33.32% in vegetable, 39.83 ± 29.33% in staple food, 31.67 ± 31.67% in vegetable side dish, and 36.20 ± 31.76% in animal side dish respectively. The Indonesi n Journal of Nutrition and Dietetics Vol. 7, No. 2, 2019: 58-64 Available online at: http://ejournal.almaata. ac.id/index.php/IJND DOI : http://dx.doi. org/10.21927/ijnd.2019. 7(2). 58-64 Effect of modification of nutrition counseling by using diet message sticker on food waste of inpatients 59 Some studies show that the percentage of food waste from patients in some hospitals is still high. The results of the research at the Jakarta Hajj Hospital showed that there were many food waste (>25%) of 39.75% of respondents (6). Research conducted at Sleman Yogyakarta Hospital on food residues on a low-salt diet showed a large amount of food waste (>25%) including 50% of plant-based side dishes, 46.9% of vegetables and staple foods and 40.6% of animal and fruit dishes (2). Research conducted on 3rd class patients at Seruni Hospital Puri Cinere Depok showed 39.7% of respondents had food waste in many categories food waste in many categories (8). The food waste thrown in the 3rd class patients hospitalized in a ward, of Salatiga Hospital, is varied: 43.86% of rice, 40% of vegetables, 34.74% of vegetable dishes, and 28.41% of animal dishes (9). Panembahan Senopati General Hospital Bantul is a type B hospital that serves inpatient care. The remaining food based on a preliminary survey conducted in December 2015 on patients showed that food waste was still in a large category (>25%), staple food was 35.80%, animal side dishes were 30.67%, vegetable dishes were 34.67%, vegetables 39.0%, fruit 25.12%, and snacks 22.20%. This shows that nutrition service activities have not been carried out optimally. The high residual food of the patients can lead to a longer day of care which affect on the increase in maintenance costs. The costs have to paid are included the costs of wasted food. It becomes ineffectife, only wastes money. One effort to reduce the patient’s food waste is to provide nutritional counseling and motivation to patients and their families to realize that food is one of factors that support the healing process. The counseling activity is the task of a nutritionist in the hospital. The limited number of nutritionists at Panembahan Senopati Hospital result of the independent T-test to analyze the effect of applying diet message stickers to food waste showed p-value=0.000 (p<0.05) for all food component groups. Conclusion: Modification of nutritional counseling by using diet message sticker affects on food waste of inpatients.