Kebijakan Outsourcing Penyelenggaraan Makan Pasien di Rumah Sakit Umum Daerah Sumedang

The prevalence of malnutrition remains high in hospital inpatients. Nutritional services can overcome such problem. This study aimed to perform a policy analysis of food service outsourcing in Sumedang District Hospital. The design of this study was a mixed method using a concurrent embedded strategy. The purposive sampling was chosen for the qualitative study in which the hospital nutritionist team members became the subjects. The sampling for the quantitative study was performed using the stratified simple random sampling. About 154 patients were selected as subjects. The subjective global assesment was used as the instrument. The study was conducted from November to December 2012. The food service mechanism was well structured and clear even though there were missing Standard Operating Procedures (SOPs) such as SOPs for pediatric patient menus, logistic preparation, and patient meal equipment cleaning. Catering employees had a very high workload and were multitasking. The Nutrition Care Committee Team may work better. There was no strategic plan for nutrition services. The capacity of the team was not optimum in terms of nutritional care. The proportion of malnutrition increased from 1.9% to 13% after hospitalization when compared to the pre-hospitalization condition. In conclusion, the outsourcing system for food services has no impact on patients’ nutrition status; however, it is apparent that a clear and better mechanism of nutrition care and food provision is needed