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Food leftover data is generally used to evaluate the effectiveness of nutritional counseling programs, food delivery and services, and the adequacy of food consumption in groups or individuals (Djamaluddin, 2002). Research conducted by Ariefuddin et. al (2009) shows that the increasing gap of soft food portion served to the respondents to the standard portion of hospital soft foods resulting in the more food leftover. Research in Hasan Sadikin Hospital Bandung Indonesia revealed that the average of adult food remnants was 28.045% consisting of 13.09% usual food leftover and 43% inedible soft food (Instalasi Gizi RSHS, 2009). Furthermore the research conducted on 91 adult patients in the inpatient room of the same hospital indicated that the average of soft food waste was 28.42% (Haerani, 2012). This result is higher than the Minimum Service Standard indicator or Standar Pelayanan Minimal required for hospital nutrition service which is < 20% (Depkes RI, 2007).

Soft Food Paradox: Cost Analysis of Food Leftovers and Preferences in Chronic & Acute Patients