Implementation of Green Hospital Service Nutrition through Knowledge and Training on Improving Work Ability

Arief, Syafri and Gunawan, Gunawan and Sihwinarti, Dwi and Muna, Nilna and Wahyuni, Dewi Urip and Setini, Made (2023) Implementation of Green Hospital Service Nutrition through Knowledge and Training on Improving Work Ability. Webology, 19 (1). pp. 1978-1991. ISSN 1735-188X

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Abstract

Creating a green hospital environment is a variety of maintaining environmental cleanliness, water, electricity, and green nutrition. This study determines the implementation of green hospitals by creating the quality of nutrition provided through training and training to create sustainable employability at the Arifin Nu'mang Hospital, Indonesia. This research method is quantitative, and the study uses 2 types of population, so that the authors conducted a cluster, the population this study were 27 Nutrition Installation officers using total sampling and 250 hospitalized patients in the last 3 months using simple random sampling and the final sample used was 180 with the solving formula. The results showed that the quality of nutrition services in hospitals was more supported by the increase in the work capacity of nutrition installation officers. The workability creates a high level of work awareness and responsibility, and the workability variable is a good intervening variable on the quality of nutritional services. Training needs to be improved in increasing knowledge for the sustainability of the green hospital at Arifin Nu'mang Hospital. The results of this study contributed to the lack of a green hospital concept regarding the role of knowledge and training in improving the quality of nutritional services. Different from other research is the ability to distinguish between knowledge and training in measuring the quality of nutrition services; knowledge is a form of understanding that requires stimulation, while training is a form of action that is carried out deliberately in achieving goals. Keywords Green Hospital, Knowledge, Training, Work Ability, Quality Service Nutrition.

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