Abstract

Lili Musfita Relationship to the Taste of Vegetables Presented and Vegetable Eating Habits of Patients with Residual Vegetables in Food Ordinary Patients inpatient Rooms at RSI Ibnu Sina Padang in 2019 vii + 55 pages, 18 tables, 14 attachments ABSTRACT The rest of the hospital's food is a percentage of food that cannot be spent at one time meal. The remaining food in the hospital is said to be high or high if the patient leaves food left over> 20%. The results of Ernanda's research (2015) at RSI Ibnu Sina Padang stated that the most leftover food was found in vegetables, namely 26.3%. The aim of the study was to look at the relationship between the taste of vegetables served and the habit of eating vegetables with the remaining vegetables in ordinary food patients room hospitalized at Ibnu Sina Padang RSI in 2019. This study used a cross sectional study design, namely measuring between the independent variables and dependent variables together. The study began in August 2018 until May 2019, and data collection was carried out on patients who received regular food in the inpatient room of Ibn Sina Hospital RSI for 13 days with a sample of 52 people. The data taken is the remaining vegetables, vegetable flavors and eating habits of vegetables served. Sample processing method uses continuous correction test. The results showed that the majority of respondents leaving vegetables in a large category were 69.2% with an average remaining vegetable of 25.13%. Besides that, half of respondents said that their eating habits were not good. Nearly half of the respondents gave a dislike of the taste of vegetables and the appearance of vegetables served. It was recommended that the nutrition installation at RSI Ibn Sina pay more attention to vegetable tenderness, especially on vegetables that are textured and in vegetable pieces and use garnish for recitation, and for patients to improve eating habits, especially vegetables. Keywords: Vegetable taste and Vegetable-eating habits Literature: 22 (1988-2017)