Factors of food waste in adult patients with different diet types in hospital: A Systematic review
Abstract
ABSTRAK
Latar Belakang: Sisa makanan di rumah sakit merupakan isu penting karena berdampak pada biaya operasional dan kesehatan pasien. Tingginya sisa makanan menunjukkan adanya ketidaksesuaian antara makanan yang disediakan dengan kebutuhan, preferensi atau kondisi klinis pasien.
Tujuan: Menganalisis tingkat sisa makanan pada pasien dewasa berdasarkan jenis diet serta mengidentifikasi faktor utama yang mempengaruhinya.
Metode: Penelitian ini merupakan tinjauan literatur sistematis yang mengikuti pedoman PRISMA. Pencarian artikel dilakukan melalui database Scopus, PubMed, Web of Science, dan Google Scholar pada rentang tahun 2015–2025. Artikel yang memenuhi kriteria inklusi dan eksklusi dianalisis secara deskriptif untuk mengidentifikasi tingkat sisa makanan dan faktor-faktor yang memengaruhinya. Sebanyak 18 artikel memenuhi kriteria inklusi dan dianalisis dalam penelitian ini.
Hasil: Hasil penelitian menunjukkan bahwa sisa makanan lebih tinggi pada pasien yang menerima diet lunak dan diet terapeutik dibandingkan dengan diet biasa. Penyebab faktor utama pemborosan meliputi rendahnya nafsu makanan, ketidaksesuaian rasa dan tekstur makanan dengan preferensi pasien, pembatasan medis terhadap konsumsi, serta faktor penyajian seperti waktu distribusi makanan dan kualitas layanan.
Kesimpulan: Pengurangan sisa makanan dapat dicapai melalui peningkatan kualitas makanan, penyesuaian menu berdasarkan preferensi pasien, ketepatan waktu penyajian, serta peningkatan komunikasi antara pasien dan tenaga gizi. Pendekatan indivisual dan fleksibal dalam penyelenggaraan makanan di rumah sakit diperlukan untuk meningkatkan konsumsi dan menurunkan tingkat sisa makanan.
ABSTRACT
Background: Food waste in hospitals is an important issue because it affects operational costs and patient health. High levels of food waste indicate a mismatch between the meals provided and the needs, preferences, or clinical conditions of patients
Methods: This study is a systematic literature review conducted in accordance with the PRISMA guidelines. Articles were retrieved from Scopus, PubMed, Web of Science, and Google Scholar databases published between 2015 and 2025. Studies meeting the predefined inclusion and exclusion criteria were analyzed descriptively to identify the level of hospital food waste and the factors influencing it. A total of 18 articles were included in the final analysis
Results: Food waste was higher among patients receiving soft and therapeutic diets compared with those receiving regular diets. The main contributing factors included reduced appetite, food flavors and textures that did not match patient preferences, clinical restrictions on food intake, and presentation-related aspects such as meal distribution timing and service quality.
Conclusions: Food waste reduction can be achieved by improving meal quality, adjusting menus to patient preferences, ensuring timely meal distribution, and strengthening communication between patients and nutrition staff. An individualized and flexible approach to hospital foodservice management is essential for improving food intake and reducing food waste.
References
2. Ronitawati P, Fujima M, Sitoayu l, Sa’pang M, Dewanti L. Hubungan tingkat kepuasan dan kualitas pelayanan makanan terhadap biaya sisa makanan dan zat gizi yang hilang pada pasien di rumah sakit umum daerah koja jakarta. Gizi indones. 2021.44(1):77–86. https://doi.org/10.36457/gizindo.v44i1.527
3. Schiavone S, Pelullo C, Attena F. Patient evaluation of food waste in three hospitals in southern italy. Int j environ res public health. 2019;16(22). https://doi.org/10.3390/ijerph16224330
4. Fadilla C, Rachmah Q, Juwariyah J. Gambaran sisa makanan pasien rawat inap rsud kabupaten sidoarjo. Amerta nutr. 2020;4(3):198. https://doi.org/10.20473/amnt.v4i3.2020.198-204
5. Dall’oglio I, Nicolò R, Di Ciommo V, BIanchi N, Ciliento G, Gawronski O, et al. A systematic review of hospital foodservice patient satisfaction studies. J acad nutr diet. 2015;115(4):567–84. https://doi.org/10.1016/j.jand.2014.11.013
6. Ni H, Willmott T, Mcgrath D, Mikelsons S, Teo E, Crane R, et al. Quantification of kitchen food waste and patient plate waste in an acute care hospital foodservice : an australian case study. Waste manag [internet]. 2026;210(august 2025):115242. https://doi.org/10.1016/j.wasman.2025.115242
7. Greig S, Hekmat S, Garcia A. Current practices and priority issues regarding nutritional assessment and patient satisfaction with hospital menus. 2018;79. https://doi.org/10.3148/cjdpr-2018-002
8. Tanuwijaya L, Sembiring L, Dini C, Arfiani E, Wani Y. Sisa makanan pasien rawat inap: analisis kualitatif. Indones j hum nutr. 2018. 5(1):51–61. https://doi.org/10.21776/ub.ijhn.2018.005.01.6
9. Amirah S, Shalihin S, Jamaluddin R, Omar N. Original article a quasi-experimental study on plate colours on plate waste percentage among patients in a public hospital in selangor , malaysia. 2024;20(6):58–65. https://doi.org/10.47836/mjmhs20.6.10
10. Lestari P, Marlina Y. Gambaran sisa makanan pasien di rsud petala bumi provinsi riau. J gizi prima (prime nutr journal). 2021;6(1):28–34. https://doi.org/10.32807/jgp.v6i1.245
11. Syauqiyatullah A, Anwar I, Darmarini F, Syauqy A. Analisis faktor-faktor penyebab sisa makanan cair pasien kelas 2 dan 3 di gedung a rsupn dr. Cipto mangunkusumo jakarta tahun 2019. Gizi indones. 2020;43(2):97–108. https://doi.org/10.36457/gizindo.v43i2.472
12. Mas’ud H, Rochimiwati S, Rowa S. Studi evaluasi sisa makanan pasien dan biaya makanan pasien di rsk dr tadjuddin chalid dan rsud kota makassar. Media gizi pangan. 2015;19:91–5. https://doi.org/10.3390/nu12010264
13. Jamhuri N, Yi H, Lai B, Samwil S, Abdullah A, Aahairudin Z, et al. Food wastage in hospital among cancer in-patients and its relation with nutrition impact symptoms. Asian j diet. 2019;69–74. https://doi.org/10.1016/j.jafr.2023.100959.
14. Wiyasti E, Susanto S. Analysis of factors that influence leftovers in hospital patients at second hospital dr . Soepraoen malang. 2019;2(3):78–85. https://doi.org/10.30994/ijner.v2i3.96
15. Gomes A, Saraiva C, Esteves A, Gonçalves C. Evaluation of hospital food waste-a case study in portugal. Sustain. 2020;12(15):1–9. https://doi.org/10.3390/su12156157
16. Saragih M. Does the taste and appearance of food affect food waste in low-salt diet patients? J nutr sci vitaminol (tokyo). 2020;66(supplement):s56–62. https://doi.org/10.3177/jnsv.66.s56
17. Hoteit M, Antar E, Malli D, Fattouh F, Khattar M, Baderddine N, et al. A review on hospital food waste quantification, management and assessment strategies in the eastern mediterranean region. J agric food res [internet]. 2024;15(december 2023):100959. https://doi.org/10.1016/j.jafr.2023.100959
18. Schiavone S, Pistone M, Finale E, Guala A, Attena F. Patient satisfaction and food waste in obstetrics and gynaecology wards. Patient prefer adherence. 2020;1381–8. https://doi.org/10.2147/ppa.s256314
19. Hassan H, Khattar M, Fattouh F, Malli D, Antar E, El Cheikh Mohamad J, et al. Food waste management in lebanese hospital food services: findings from a first-of-its-kind cross-sectional study in the arab region. J agric food res. 2024. https://doi.org/10.1016/j.jafr.2024.101127
20. Antasouras G, Vasios G, Kontogiorgis C, Ioannou Z, Poulios E, Deligiannidou G, et al. How to improve food waste management in hospitals through focussing on the four most common measures for reducing plate waste. Int j health plann manage. 2023;38(2):296–316. https://doi.org/10.1002/hpm.3586
21. Haerani R, Ronitawati P. Hubungan jenis diet, daya terima, sisa makanan dan kepuasan pasien rawat inap di rs x jakarta. Argipa (arsip gizi dan pangan). 2023. 8(2):169–82. https://doi.org/10.22236/argipa.v8i2.11292
22. Kiha R, Palimbong S, Kurniasari M. Keefektifan diet rendah garam i pada makanan biasa dan lunak terhadap lama kesembuhan pasien hipertensi. J keperawatan muhammadiyah. 2018;3(1). https://doi.org/10.30651/jkm.v3i1.1574.
23. Kusumawati S. The relationship between timeliness of food distribution and food temperature with lunch leftovers from regular food diet patients at regional general hospitals. J gizi prima (prime nutr journal). 2024;9(1):71. https://doi.org/10.32807/jgp.v9i1.422
24. Meliana M, Vionalita G. Determinan faktor sisa makanan pada pasien rawat inap di rumah sakit hermina daan mogot. J ilm kesehat masy media komun komunitas kesehat masy. 2020;12(4):152–7. https://doi.org/10.52022/jikm.v12i4.101
25. Putricia D, Yuliantini E, Wahyudi A. The relationship of accuracy of serving, ambience, food performance, exterior food, taste, attitude of server with regular and soft diet species. J ilmu dan teknol kesehat. 2023;11(1):116–25. https://doi.org/10.32668/jitek.v11i1.1207
26. Oktaviani A, Afrinis N, Verawati B. Hubungan cita rasa dan variasi menu makanan dengan sisamakanan lunak pada pasien rawat inap di rsud teluk kuantan. J kesehat tambusai. 2023;4:133–47. https://doi.org/10.31004/jkt.v4i1.12104
27. Razalli N, Cheah C, Mohammad N, Manaf Z. Plate waste study among hospitalised patients receiving texture-modified diet. Nutr res pract. 2021;15(5):655–71. https://doi.org/10.4162/nrp.2021.15.5.655
28. Yüksel A, Onal H. A study of plate waste in a food service. Prog nutr. 2021;23(1):1–12. https://doi.org/10.23751/pn.v23i1.11007
29. Jonathan A. Managing food waste in the inpatient population. BMJ. 2023;1–10. https://doi.org/10.1136/bmjoq-2023-002436
30. Schiavone S, Pelullo C, Attena F. Patient evaluation of food waste in three hospitals in southern italy. Int j environ res public health. 2019;16(22):4330. https://doi.org/10.3390/ijerph16224330
31. Ansar A, Ramadani Y, Kusumawati D. Education and preparation of a balanced nutritional menu based on local food to prevent chronic energy deficiency in young women. J pengabdi masy svasta harena. 2023. 2(2):30–5 https://doi.org/10.33860/jpmsh.v2i2.3408.
32. Gonçalves C, Gomes A, Esteves A, Silva J, Saraiva C. Food safety and food waste in one portuguese public hospital. In mdpi ag; 2021. P. 36. https://doi.org/10.3390/foods_2020-07673
33. Anggraeni D, Ronitawati P, Hartati l. Hubungan cita rasa dan sisa makanan lunak pasien kelas iii di rsud berkah kabupaten pandeglang. Nutr diaita. 2017;9(1):13–20. https://doi.org/10.24114/jgpkm.v1i1.24921.
Authors
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.