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Setyowati Setyowati
Poltekkes Kemenkes Yogyakarta
Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Aplikasi nutri diabetic care sebagai media konseling untuk meningkatkan kepatuhan diet diabetes mellitus Winaningsih Winaningsih; Setyowati Setyowati; Nugraheni Tri Lestari
Ilmu Gizi Indonesia Vol 3, No 2 (2020): Februari
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.164 KB) | DOI: 10.35842/ilgi.v3i2.134

Abstract

Latar Belakang: Transisi epidemiologi ditandai dengan meningkatnya kematian dan kesakitan akibat penyakit tidak menular, salah satunya adalah diabetes mellitus (DM). Perlu adanya suatu usaha pengendalian untuk mencegah peningkatan angka kejadian tersebut antara lain dengan memberikan edukasi berupa konseling gizi pada pasien dengan memanfaatkan media. Pemanfaatan sistem android dapat dijadikan alternatif dalam pembuatan media konseling, antara lain berupa aplikasi Nutri Diabetic Care. Tujuan: Mengetahui pengaruh aplikasi Nutri Diabetic Care terhadap kepatuhan diet DM. Metode: Jenis penelitian kuasi eksperimental, dengan rancangan one group pretest-postest. Sebanyak 20 responden yaitu pasien DM tipe 2 di Puskesmas Gamping I dinilai kepatuhan dietnya menggunakan food recall 1x24 jam dan Food Frequency Questionnaire (FFQ) sebelum dan sesudah diberikan konseling dengan media aplikasi Nutri Diabetic Care. Konseling dilakukan sebanyak dua kali dalam rentang waktu satu minggu. Ada tidaknya pengaruh kepatuhan diet diketahui dari hasil uji Wilcoxon. Hasil: Terjadi peningkatan kepatuhan diet jumlah, jadwal, dan jenis (3J) sebesar 25%. Setelah dilakukan konseling menggunakan media aplikasi Nutri Diabetic Care, ada perbedaan bermakna antara kepatuhan diet sebelum dan sesudah diberikan konseling menggunakan media aplikasi Nutri Diabetic Care dengan nilai p=0,025 (p<0,05). Kesimpulan: Ada pengaruh media aplikasi Nutri Diabetic Care terhadap kepatuhan diet DM.
Substitusi Tepung Kacang Koro Pedang (Canavalia ensiformis (L.) DC.) pada Pie Susu Ditinjau dari Sifat Organoleptik, Kandungan Gizi dan Unit Cost Clariza Arwi Nursalma; Setyowati Setyowati; Almira Sitasari
PUINOVAKESMAS Vol. 2 No. 1 (2021): April
Publisher : Pusat Unggulan Iptek (PUI) Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.666 KB) | DOI: 10.29238/puinova.v2i1.1061

Abstract

An effort to reduce dependence on wheat flour is to use wheat flour made from local commodities. Koro bean flour can be used in making milk pies because it has a high nutritional content so that it can support community nutrition, and has a high economic value. The research method used is pure experiment. Organoleptic test data were analyzed using the K-Independent sample test (Kruskall-Wallis). If there is a difference, continue with Mann Whitney. The nutritional content data were analyzed using the Anova test while the Unit Cost data were analyzed descriptively. The results of the organoleptic test showed that there was a significant difference in the level of preference for the color, aroma, taste, and texture of the milk pie with the substitution of Jack bean flour. The results of the nutritional content test showed that the higher the substitution of koro bean flour, the higher the protein content. The result of unit cost analysis shows that the more substitutions of Jack bean flour, the higher the unit cost. The substitution of Jack Bean flour affects the organoleptic properties (color, aroma, taste, and texture), protein content of milk pie, and unit cost of milk pie. However, it has no effect on the energy, fat, and carbohydrate content of milk pie.
Standardized Nutritional Care with a High-Energy, High-Protein Diet in Rectosigmoid Cancer Patients Undergoing Chemotherapy: Case Reports Noviyanti Safitri Rahmat; Tri Siswati; Isti Suryani; Siti Budi Utami; Setyowati Setyowati; Nurhidayat Nurhidayat; Susilo Wirawan
Health Dynamics Vol 3, No 1 (2026): January 2026
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd30102

Abstract

Rectosigmoid cancer patients undergoing chemotherapy are at high risk of malnutrition due to metabolic alterations and treatment-related gastrointestinal side effects. Evidence on the implementation of standardized nutritional care in primary healthcare settings remains limited. This study aims to evaluate the provision of standardized nutritional care with a diet high in energy and protein and its impact on the intake, nutritional status, and clinical condition of rectosigmoid cancer patients undergoing chemotherapy. The case was a 50-year-old male with stage III rectosigmoid cancer undergoing chemotherapy, who presented with undernourished status, diarrhea, reduced appetite, dysphagia-related discomfort, and anemia. Nutritional assessment identified inadequate oral intake and increased energy and protein requirements. Standardized nutritional care was implemented using the Nutrition Care Process (NCP) framework, including an individualized high-energy, high-protein (HEHP) diet and nutrition education for the patient and family. Dietary intake was monitored over three consecutive days using 24-hour food recalls. The patient demonstrated improved tolerance to oral intake, increased protein consumption, stabilization of body weight, and no worsening of gastrointestinal symptoms during the intervention period. This case illustrates that standardized nutritional care using a high-energy, high-protein diet can support dietary intake and help maintain nutritional status in rectosigmoid cancer patients undergoing chemotherapy, even in a primary healthcare setting. Early and individualized nutritional intervention may play an important role in preventing further nutritional deterioration and supporting comprehensive cancer care.
Co-Authors Almira Sitasari Clariza Arwi Nursalma Isti Suryani Noviyanti Safitri Rahmat Nugraheni Tri Lestari Nur Djannah Nurhidayat Nurhidayat Siti Budi Utami Susila Ruhayati Susilo Wirawan Tri Siswati Winaningsih Winaningsih