Dhiyanti, Afifah Yasyfa (2019) Analisis Kesesuaian Kandungan Energi dan Zat Gizi Makro Rencana Menu dengan Standar Diet untuk Pasien Diabetes Mellitus di RS UMM. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengaturan diet pada pasien rawat inap dengan Diabetes Mellitus bertujuan untuk mencapai dan mempertahankan kadar glukosa darah normal atau mendekati normal. Untuk mencapai kadar glukosa darah terkontrol perlu adanya ketepatan pemberian diet serta pemantauan makanan yang dikonsumsi. Menu yang tepat harus ditekankan dan proses evaluasi menu haruslah dijalankan. Ketatnya pemantauan asupan makan pasien ditujukan untuk mencegah komplikasi akibat kondisi hipoglikemia dan hiperglikemia. Penelitian ini dilakukan untuk mengetahui kesesuaian kandungan energi dan zat gizi makro rencana menu ABC dengan standar diet 1700 kkal. Ada tidaknya kesesuaian diketahui dengan cara mengidentifikasi kandungan energi dan zat gizi makro pada siklus menu ABC dan standar resep menggunakan Nutrisurvey, DKBM, dan pedoman perkiraan penyerapan minyak, kemudian dibandingkan dengan kandungan energi dan zat gizi makro pada standar diet 1700 kkal. Hasil penelitian menunjukkan bahwa standar diet 1700 kkal meliputi 1700 kkal energi, 63,8 gram protein, 47,2 gram lemak, dan 255 gram karbohidrat. Rerata energi menu A 1743,5 ± 147 kkal, menu B 1710,4 ± 137,8 kkal, dan menu C 1744,6 ± 143,5 kkal. Rerata protein menu A 68,2 ± 4 gram, menu B 69,3 ± 4,2 gram, dan menu C 70 ± 4,6 gram. Rerata lemak menu A 71,2 ± 10,5 gram, menu B 68,4 ±10,3 gram, dan menu C 67,7 ± 11,1 gram. Rerata karbohidrat menu A 212,3 ± 14 gram, menu B 210,5 ± 14 gram, dan menu C 214,6 ± 13,8 gram. Terdapat ketidaksesuaian kandungan energi 0,6-22%, protein 0,2-27%, lemak 20-104%, dan karbohidrat 7-25% pada rencana menu ABC dengan standar diet 1700 kkal.
English Abstract
Diabetes Mellitus diet regulation aims to achieve and maintain controlled blood glucose levels. In order to achieve the goals, it’s necessary to provide right diet and monitoring food consumed. Right menu must be emphasized and menu evaluation process must be carried out. The strict monitoring of patient's intake is intended to prevent complications due to hypoglycemia and hyperglycemia. This research was conducted to determine the confirmity of energy and macronutrients between ABC menu planned and 1700 kcal diet standard. The conformity is known by identifying energy and macronutrients in the ABC menu cycle and standard recipes using Nutrisurvey, DKBM, and guidelines for estimates oil absorption, then compared with the energy and macronutrients on the 1700 kcal diet standard. The results showed that the standard 1700 kcal diet consisted of 1700 kcal energy, 63.8 grams protein, 47.2 grams fat, and 255 grams carbohydrate. The average menu A energy is 1743.5±147 kcal, menu B is 1710.4±137.8 kcal, and menu C is 1744.6±143.5 kcal. The average menu A protein is 68.2±4 grams, menu B is 69.3±4.2 grams, and menu C 70±4.6 grams. The average menu A fat is 71.2±10.5 grams, menu B is 68.4±10.3 grams, and menu C is 67.7±11.1 grams. The average menu A carbohydrate is 212.3±14 grams, menu B is 210.5±14 grams, and menu C is 214.6±13.8 grams. Compared to 1700 kcal standard diet, the discrepancies of energy are at 0.6-22%, protein 0.2-27%, fat 20-104%, and carbohydrates 7-25%.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2018/643/051909493 |
| Uncontrolled Keywords: | ketidaksesuaian, rencana menu, standar diet. diet mannuals, discrepancy, menu planned |
| Subjects: | 600 Technology (Applied sciences) > 616 Diseases > 616.4 Diseases of endocrine, hematopoietic, lymphatic, glandular system; diseases of male breast > 616.46 Diseases of islands of Langerhans > 616.462 Diabetes mellitus |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 05 Aug 2020 07:46 |
| Last Modified: | 25 Oct 2021 03:22 |
| URI: | http://repository.ub.ac.id/id/eprint/175939 |
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