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dc.creatorPutri, Rindra Prameswari Sampadha
dc.date2018-08-14
dc.date.accessioned2019-12-01T23:22:52Z
dc.date.available2019-12-01T23:22:52Z
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/17/cover%20dan%20halaman%20fix.pdf
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/1/BAB%20I.pdf
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/13/bab%20II.pdf
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/2/BAB%20III.pdf
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/14/bab%20IV.pdf
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/15/bab%20V.pdf
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/18/BAB%20VI.pdf
dc.identifierhttp://repository.poltekkes-denpasar.ac.id/1256/16/dapus.pdf
dc.identifierPutri, Rindra Prameswari Sampadha (2018) EVALUASI MENU PADA PENYELENGGARAAN MAKANAN DI DEPO PENDIDIKAN LATIHAN TEMPUR RINDAM IX/UDAYANA TNI-AD BULELENG BALI. Diploma thesis, JURUSAN GIZI.
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/xmlui/handle/123456789/66928
dc.descriptionOrganizing food in the military environment aims to fulfill nutritional needs with quality and quantity that can be accepted and which achieved expected target. This study aims to evaluate the menu in the management of food by calculating the nutritional value of the menu served in the food, determining the menu quality based on the appearance and taste of the food served, and determining intake of students based on the nutritional needs of students The design of this study is using cross sectional design. This research was carried out at the Depot of Combat Training School of Rindam IX / Udayana Army Armed Forces, Buleleng, Bali. The sample of this study amounted to 65 people. The food administration system at the Depot of Combat Training School of Rindam IX / Udayana, in its implementation process, has been carried out well. The preparation of the menu for students at the Rindam IX / Udayana Combat Training School has been good in terms of variation, color, portion size, taste, aroma, level of maturity and texture. However, variations in the menu of rice, vegetables and fruits are less varied. In terms of color, the vegetable menu is less attractive, in terms of texture, the menu of rice and meat dishes are less mature, and in terms of taste, the vegetable menu is quite tasty. The amount of intake received by students as seen from the results of 1 × 24 hour recall interview compared to the students' needs is already good but there needs to be an increase in fat and protein.
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dc.relationhttp://repository.poltekkes-denpasar.ac.id/1256/
dc.subjectR Medicine (General)
dc.titleEVALUASI MENU PADA PENYELENGGARAAN MAKANAN DI DEPO PENDIDIKAN LATIHAN TEMPUR RINDAM IX/UDAYANA TNI-AD BULELENG BALI
dc.typeThesis
dc.typeNonPeerReviewed


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