GAMBARAN FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN PADA PASIEN POST SECTIO CAESAREA (SC) RAWAT INAP DI RUMAH SAKIT GRANDMED LUBUK PAKAM

Data were collected using a questionnaire assessing food taste, aroma, and texture, as well as the Visual Comstock method to measure food waste. Data analysis was performed using the Chi-Square test. The results showed that most respondents rated the food’s taste as “delicious” (42.2%), the aroma as “fairly pleasant” (40.6%), and the texture as “soft” (45.3%). Most respondents had food leftovers in the “half-eaten” category (31.3%). The results of the Chi-Square test showed a significant association between food taste and food leftovers (p