Garuda - Garba Rujukan Digital

Nursoleha, Nela

Unknown Affiliation

Author-ID : 1743967

Health Professions Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document

Claim Missing Document

Articles

PENGARUH PEMBERIAN AIR REBUSAN DAUN SIRSAK (Annona muricata L) TERHADAP PENURUNAN KADAR ASAM URAT PADA PASIEN RAWAT JALAN DI PUSKESMAS PASAWAHAN Nursoleha, Nela; Yani, Ahmad; Hermanto, Restu Amalia
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 1 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Gout is a disease due to abnormalities purine metabolism (hyperuricemia). Increased uric acid production results from: excessive uric acid production, consumption of foods containing high purines, lack of drinking and physical activity. Soursop leaf have acetogenin and flavonoid compounds which help prevent the formation of uric acid. Method: This study was a pre-experimental study with a One group pre-post test design, with 31 subjects outpatients in Pasawahan Community Health Center, Purwakarta, uric acid levels were measured at the beginning of the study (pre-test), then patients were treated with soursop leaf boiled water treatment. Soursop leaf boiled water consists of 6 grams or 10 pieces of soursop leaf that have been washed clean and boiled with 600 ml of water that was cooked to boiling and the remaining 200 ml. administration was carried out for 7 consecutive days then uric acid levels were measured again on the 8th day (post-test). Analysis of the data used is the Paired T-test for the univariate test while the bivariate test uses the Spearman Rank and Pearson Product Moment. Results: The average value of uric acid levels before being given soursop leaf boiled water (pre-test) was 7, 16 ± 1, 25 mg/dl and uric acid levels after being given soursop leaf boiled water (post-test) was 7.15 ± 1,18 mg/dl. Conclusion: There was no effect of giving soursop leaf boiled water (Annona Muricata L) to decrease uric acid levels.

TATA LAKSANA GIZI HOLISTIK PADA PASIEN PENYAKIT GINJAL KRONIK DENGAN HIPERTENSI RAWAT INAP DI RSU HOLISTIC PURWAKARTA Yani, Ahmad; Nursoleha, Nela; Zein, Laila Fariha
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 4 No. 2 (2020): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The prevalence of Chronic Kidney Disease (CKD) are getting increase. The etiology of CKD varies greatly with one of the most common cause is hypertension (HT). Nutritional management plays an important role in healing process of patients. The success of nutrition management is determined by the effectiveness of nutritional interventions through diet therapy, education, and counseling that are effective and suitable for patients in the hospital. Objective: This research aims to determine the management of a holistic diet in patients with CKD and HT in the inpatient room of Holistic Hospital Purwakarta. Method: This research is a descriptive study with a case study method. Case subjects were CKD patients with HT and had a history of SLE. Case monitoring was carried out for five days, data collected included primary data, secondary data and data from interviews Results: Diet therapy for CKD patients started from small portions with lowest protein (less than 0.6 g/kgbw/day). The menu consists of natural and organic food ingredients. Food processing uses minimal food process, such as boiled, steamed, and baked, according to the patient's condition. The result showed that the average of food intake with small portion contains 100% nutrition, 161,71% energy, 261,83% protein, 17,30% fat, and 173,62% carbohydrate. The results of laboratory tests of urea is 162 mg/dL, creatinine 6.8 mg/dL, and uric acid 11.9 mg/dL. Patient’s body mass index (BMI) is classified as normal, which is 22.53 kg/m2. The patient's edema condition is reduced, the average fluid intake and discharge are respectively 337 cc/day and 1,146 cc/day. Systolic blood pressure decreases, while diastolic blood pressure increases up to 150/100 mmHg. Conclusion: Holistic nutrition management through nutritional therapy interventions and holistic diet quality of CKD patients with HT and have a history of SLE.

Title

Found 2 Documents
Search

Abstract

Abstract

Title Search

Found 2 Documents Search

Abstract

Abstract

Title

Found 2 Documents
Search