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).
Penulis: Olga Lieke Paruntu
Kode Jurnal: jpkesmasdd130523