UNAIR NEWS – Universitas Airlangga provides a self-isolation facility in Campus C Dormitory for the academic community affected by Covid-19. The academic community undergoing self-isolation is also monitored for their health by selecting food menus.
Serving Coordinator Renni Krisnawati, S.Pd., said the food menu for self-isolating patients always changes every morning, afternoon, and evening, except for the snacks and milk.
“The distribution of food is done regularly for breakfast, snacks, lunch, another snacks, and finally dinner,” she said when contacted by UNAIR News on Monday, August 23, 2021.
The food menus per hour also vary. For example, as stated by Reni, the breakfast session is at 06.00 with the menu of rice, soto broth, shredded chicken (not fried), rice vermicelli (rice noodles), half boiled eggs, cabbage, and sliced watermelon.
“All food menu is highly recommended to be consumed before 9 a.m.,” she said.
The next session is for snacks such as apples at around 10.00 West Indonesian Time. An hour later, at 11.00, the food served is rice with a combination of vegetable tamarind soup, briefly fried tilapia, braised spiced tempeh, tofu stir fry with soy sauce, and bananas.
“This food menu should be consumed before 13.00,” she added.
An hour later, other snacks are provided, such as one boiled egg and bear brand milk. Before dusk, a food menu is also prepared for self-isolating patients. The menu includes macaroni soup with sweet and spicy fried beef, sweet potato fritters, steamed potato, sausage and tempeh stir fry, and papaya.
“We still recommend that the entire food menu be consumed before 19.00,” she said.
Reni emphasized that self-isolating patients should be accustomed to eating regularly so that their bodies have better immunity with an excellent diet.
“Each meal cardboard is written ‘It is best to consume before 9 a.m.’ to remind patients to consume it immediately,” she stressed.
Reni said that giving that notice on cardboard will remind self-isolating patients to eat on time and avoid bad food. Moreover, eating late can cause stomach ulcers.
Furthermore, Reni tries to adjust the taste of food to the taste of healthy people but still avoids fritters and chilli sauce. The menus processed by the serving team also change at every meal (ed: morning, afternoon, and evening with different menus).
“Before entering the dormitory, we ask the patients whether they have food allergies and what they do not like. We will differentiate the menus for them,” she concluded. (*)
Author: Dimas Bagus Aditya
Editor: Nuri Hermawan
