Perbedaan Persentase Kecukupan Asupan Zat Gizi Pasien Stroke Rawat Inap antara Pemberian Makanan Cair dengan Makanan Padat di Unit Stroke dan HCU Anggrek 2 RSUD Dr. Moewardi

Nurmala, Annisa Anandya and , Ahmad Farudin, SKM, M.Si (2019) Perbedaan Persentase Kecukupan Asupan Zat Gizi Pasien Stroke Rawat Inap antara Pemberian Makanan Cair dengan Makanan Padat di Unit Stroke dan HCU Anggrek 2 RSUD Dr. Moewardi. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Stroke is a disease characterized by difficulty swallowing, difficulty speaking, loss of sensation on the face, arms, or legs on one side, and partial loss of vision on one side. Stroke patients have limitations on reception, digestion, and absorption of various foods (nutrients). Proper nutrition services aim to prevent a decrease in the intake of food that can cause malnutrition. Provision of food in accordance with the conditions and acceptability of patients in an effort to meet the adequacy of food intake for stroke patients. To find out the differences of percentage sufficiency of nutrient intake between giving liquid food with solid 2 food on stroke patients in inpatient wards of RSUD Dr. Moewardi. This study was an observational study with a cross-sectional approach. Samples were taken by a consecutive sampling technique with 30 patients with liquid food and 30 patients with solid food. Data from liquid food and solid food is obtained through the 3 x 24-hour food record form. The data analysis is using the Independent T-Test Sample test. The results of this research is Stroke patients with solid food have a higher percentage of energy, protein, fat, and carbohydrate intake with more normal categories than patients with liquid food. There was a difference between the percentage of energy intake level (p = 0,000), protein (p = 0,047), fat (p = 0000), and carbohydrate (p = 029) between giving liquid food with solid food in stroke patients. There is a difference in the percentage sufficiency of intake of energy, protein, fat, and carbohydrate between giving liquid food with solid food on stroke patients in inpatient wards of RSUD Dr. Moewardi.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Adequacy of Nutrition Intake, Liquid Food, Solid Food, Stroke Patients
Subjects: R Medicine > RA Public aspects of medicine
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Ilmu Kesehatan > Gizi
Depositing User: ANNISA ANANDYA NURMALA
Date Deposited: 14 May 2019 07:06
Last Modified: 14 May 2019 07:06
URI: http://eprints.ums.ac.id/id/eprint/72839

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