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  • Sop Pemberian Makanan

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    Besse Nurya
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    This document provides guidelines for food provision to patients in a health center. It outlines the purpose, policies, procedures, related units and documents for providing food to patients according to their needs and illnesses. The procedures include preparing tools and food, assigning staff, checking food labels, serving food to patients and families, assisting patients to eat, and recording food distribution. The goal is to improve quality and performance in food services for patients at the health center.

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    SOP UKP

    Original Title

    2. SOP PEMBERIAN MAKANAN

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    This document provides guidelines for food provision to patients in a health center. It outlines the purpose, policies, procedures, related units and documents for providing food to patients according to their needs and illnesses. The procedures include preparing tools and food, assigning staff, checking food labels, serving food to patients and families, assisting patients to eat, and recording food distribution. The goal is to improve quality and performance in food services for patients at the health center.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    2 views2 pages

    Sop Pemberian Makanan

    Uploaded by

    Besse Nurya
    This document provides guidelines for food provision to patients in a health center. It outlines the purpose, policies, procedures, related units and documents for providing food to patients according to their needs and illnesses. The procedures include preparing tools and food, assigning staff, checking food labels, serving food to patients and families, assisting patients to eat, and recording food distribution. The goal is to improve quality and performance in food services for patients at the health center.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    PEMBERIAN MAKANAN PADA PASIEN

    No. Dokumen : SOP/ /UKP/


    No. Revisi :
    SOP
    Tanggal Terbit :

    Halaman : 1/2

    UPTD
    Indo Asse T, S.KM. M.Adm.Kes
    PUSKESMAS
    NIP. 19790421 200502 2 006
    MANIANGPAJO

    1. Pengertian Pemberian makan pada pasien sesuai dengan kebutuhan dan


    penyakit pasien
    2. Tujuan Sebagai acuan penerapan langkah2 untuk pemberian makanan pada
    pasien dalam peningkatan mutu dan kinerja di puskesmas
    3. Kebijakan SK Kepala UPTD Puskesmas Maniangpajo Nomor : Tentang Pelayanan gizi

    4. Referensi Peraturan menteri kesehatan RI tahun 2014 tentang Puskesmas


    Peraturan menteri kesehatan tRI tahun 2013 tentang Pelayanan Gizi Rumah Sakit
    5. Prosedur/ 1. Persiapan alat dan bahan:
    Langkah- a. Alat pelindung (celemek, masker,sarung tangan pasien)
    Langkah b. Alat makan (plato tertutup, sendok)
    c. Alat plating (sendok sayur, mangkuk, centong, )
    d. Makanan pasien
    2. Petugas yang melaksanakan:
    1. Nutrisionist
    2. Perawat
    3. Bidan
    3. Langkah-langkah:
    a. Petugas melakukan pengecekan etiket makanan sebelm menyerahkan kepada
    pasien
    b. Makanan diserahkan kepada pasien/keluarga pasien
    c. Petugas mempersilakan pasien untuk makan
    d. Petugas melakukan pecatatan di buku distribusi makanan pasien.
    6. Bagan Alir
    Mengecek etiket makanan

    makanan diserahkan
    kepada pasien

    Mempersilakan pasien untu


    makan

    Melakukan pencatatan

    7. Hal-hal yang -
    perlu
    diperhatikan
    8. Unit Terkait Klinik Gizi, Ruag Rawat Inap, Ruang Nifas

    9. Dokumen -
    terkait
    10. Rekaman No. Yang Diubah Isi Perubahan Tgl Diberlakukan
    Historis 1
    Perubahan

    2
    3 1.

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