Gambaran Sisa Sisa Makanann Pasien Kelas III Yang Mendapatkan Diet

Makanan Biasa Di RSUD Dr. Moewardi

DISUSUN OLEH

Dhea Meisty Valega

Meytira Panjiastuti

KEMENTERIAN KESEHATAN REPUBLIK INDONESIA

BADAN PENGEMBANGAN DAN PEMBERDAYAAN
SUMBER DAYA MANUSIA KESEHATAN
POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA
PROGRAM STUDI DIPLOMA IV GIZI
2019
 DAFTAR ISI

Halaman
KATA PENGANTAR ....................................................................................
DAFTAR ISI ...................................................................................................
DAFTAR GAMBAR ......................................................................................
DAFTAR TABEL ..........................................................................................
BAB I PENDAHULUAN ........................................................................ 1
A. Latar Belakang ........................................................................ 1
B. Rumusan Masalah ................................................................... 3
C. Tujuan ..................................................................................... 3
D. Manfaat.................................................................................... 3
BAB II TINJAUAN PUSTAKA .............................................................. 4
A. Penyelenggaraan makan ......................................................... 4
B. Daya terima ............................................................................. 5
C. sayuran .................................................................................... 9
D. kerangka konsep ..................................................................... 11
E. Definisi Operasional ................................................................ 12
BAB III METODE PENELITIAN ........................................................... 13
A. Desain Penelitian ..................................................................... 13
B. Lokasi dan Waktu.................................................................... 13
C. Populasi dan Sampel ............................................................... 13
D. Teknik Sampling ..................................................................... 14
E. Instrument penelitian .............................................................. 14
BAB IV HASIL DAN PEMBAHASAN ................................................... 15
A. Hasil ...................................................................................... 15
B. Pembahasan ............................................................................ 15
BAB V PENUTUP .................................................................................... 18
A. Kesimpulan ............................................................................ 18
B. Saran ...................................................................................... 18
DAFTAR PUSTAKA
 DAFTAR TABEL

Tabel 4.1 kategori responden............................................................................. 16

Tabel 4.2 sisa makanan pasien ........................................................................ 1