STATUS GIZI DAN PENYELENGGARAAN MAKANAN DIET PASIEN RAWAT INAP DI BLU PROF. DR. R.D. KANDOU MANADO

Abstract: Nutritional Care in hospital nutrition services that are tailored to the patient and the clinical situation, nutritional status, and metabolic status of the body. Nutritional state of the patient is very influential in the healing process, and vice versa course of the disease process can affect the nutritional state of the patient. Common condition of the client / patient is getting worse because it does not consider the state of nutrition. Various surveys in the hospital and the incident proved foreign hospital malnutrition due to improper nutrition services and a risk factor.
Objective: To determine the nutritional status and dietary food administration in hospitalized patients in the department of Prof. Dr. BLU. RD Kandou Manado
Methods: The study was a descriptive cross-sectional observational approach. The population is all class III patients hospitalized and received food diet. Sample was treated patients care class III as much as 95 class, defined by consecutive sampling. Processing and data analysis begins with the editing, coding and then analyzed using SPSS.
The results: The level of patient satisfaction on the implementation of the RS diet foods average is 84.9%, the officer friendly attitude 1.4%, 65.2% manners, personal hygiene 33.4%. The average intake of nutrients; energy 1775.0kal ± 336.7, 23.9 ± 62.0gr protein, fat and carbohydrates 50.1gr ± 10.6 ± 41.1.Rata 284.2gr average rank of the adequacy of energy; 84.6% ± 14.1, 78.2% ± 13.8 protein, fat 12.5 ± 81.3%, carbohydrate 87.5% ± 10.5. Sufficient levels of nutrients in common: energy 13.5 ± 80.4%, protein 78.6% ± 13.8, fat 81.3% ± 12.5, carbohydrate 87.5% ± 10.5, average adequacy rate is good (> 80%), ie 75.8% of energy, protein 36.8%, 84.2% fat and 69.2% carbohydrate. The majority of patients (65.3%) and underweight (23.2).
Keywords: nutritional status, diet food organizing patient
Penulis: Olga Lieke Paruntu
Kode Jurnal: jpkesmasdd130523

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