Tri Silawati, Emira and Farida Nur Isnaeni, S.Gz, M.Sc. (2017) Efektivitas Konseling Gizi Terhadap Perubahan Sisa Makan Siang Pada Pasien Diabetes Mellitus Rawat Inap Di RSI Klaten. Skripsi thesis, Universitas Muhammadiyah Surakarta.
PDF (NASKAH PUBLIKASI)
11. NASKAH PUBLIKASI.pdf Download (694kB) |
|
PDF (HALAMAN DEPAN)
02. HALAMAN DEPAN.pdf Download (938kB) |
|
PDF (BAB I)
03. BAB I.pdf Download (89kB) |
|
PDF (BAB II)
04. BAB II.pdf Restricted to Repository staff only Download (479kB) |
|
PDF (BAB III)
05. BAB III.pdf Restricted to Repository staff only Download (111kB) |
|
PDF (BAB IV)
06. BAB IV.pdf Restricted to Repository staff only Download (127kB) |
|
PDF (BAB V)
07. BAB V.pdf Restricted to Repository staff only Download (46kB) |
|
PDF (DAFTAR PUSTAKA)
08. DAFTAR PUSTAKA.pdf Download (82kB) |
|
PDF (LAMPIRAN)
09. LAMPIRAN.pdf Restricted to Repository staff only Download (922kB) |
|
PDF (PERNYATAAN PUBLIKASI ILMIAH)
01. SURAT PERNYATAAN PUBLIKASI KARYA ILMIAH_CD.pdf Restricted to Repository staff only Download (322kB) |
Abstract
Consumption of foods in accordance with the diet plan is very important including in DM patients. However, there are still many DM patients who have not been able to implement the diet program, as evidenced by the still abundance of food DM patients are not consumed and disposed of as waste. One influencing factor is the lack of knowledge of DM patients regarding the importance of food consumption in accordance with the established diet plan. Education through regular nutritional counseling will help patients improve their knowledge so as to improve dietary adherence. This type of research is a descriptive analytic research. The number of study subjects was 29 patients. Data collection of patients' food waste using Comstock scale of 6 points. Data were analyzed using SPSS 21 for windows program. The results showed the average of staple food before nutrition counseling is 61.21%, and after nutritional counseling is 24.31% so there is a difference of 36.90%. The average of animal side dishes before nutrition counseling is 35.34%, and after nutritional counseling is 9,14% so there is difference 26,21%. The average of vegetable side dishes before nutrition counseling is 41.55%, and after nutritional counseling is 18.97% so there is a difference of 22.59%. The average of vegetable remaining before nutrition counseling was 44.83%, and after nutritional counseling was 8.79%, so there was a difference of 36.03%. The conclusion of this study is nutritional counseling is an effective method to improve the remaining lunch in patients with diabetes mellitus at RSI Klaten.
Item Type: | Thesis (Skripsi) |
---|---|
Uncontrolled Keywords: | Konseling gizi, sisa makanan, diabetes mellitus |
Subjects: | R Medicine > RN Nutrition R Medicine > RZ Other systems of medicine |
Divisions: | Fakultas Ilmu Kesehatan > Gizi |
Depositing User: | EMIRA TRI SILAWATI |
Date Deposited: | 15 Aug 2017 03:24 |
Last Modified: | 05 Sep 2022 04:01 |
URI: | http://eprints.ums.ac.id/id/eprint/55562 |
Actions (login required)
View Item |