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Irza Nanda Ranti
Jurusan Gizi Politeknik Kesehatan Manado

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PENGARUH PEMBERIAN BUKU SAKU GOUTY ARTHRITIS TERHADAP PENGETAHUAN, SIKAP DAN PERILAKU PASIEN GOUTY ARTHRITIS RAWAT JALAN DI RSUP. PROF. DR. R. D. KANDOU MANADO Irza Nanda Ranti
Jurnal GIZIDO Vol 4 No 1 (2012): Jurnal GIZIDO Edisi Mei 2012
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.989 KB) | DOI: 10.47718/gizi.v4i1.16

Abstract

Gouty Arthritis Prevalence patients Installation outpatient clinic Outpatient department ofInternal Medicine Rheumatology section. Prof. Dr. R. D. Kandou Manado, is quite highand it is not matched with the patient's knowledge. This is due to the lack of correctinformation will diet and eating patterns. Thus the researchers created a booklet anddistributed free gouty arthritis.The purpose of this study to determine the effect of gouty arthritis counseling handbookon knowledge attitude and behavior of the patient and the control of purine intake andblood uric acid levels of patients Gouty Arthritis Installation outpatient clinic Outpatientdepartment of Internal Medicine Rheumatology section. Prof. Dr. R. D. Kandou Manado.Methods This study is a quasi-experimental study (quasi-experimental) design with preend post-test control group design. Subjects were patients Gouty Arthritis Installationoutpatient clinic Outpatient department of Internal Medicine Rheumatology section. Prof.Dr. R. D. Kandou Manado. Research using the two treatment groups. That interventiongroups using a paperback book gouty arthritis and the control group was not givenpocket book gouty arthritis.With the effects of gouty arthritis booklet on knowledge, attitudes and behavior of thepatient during the intervention showed improvement. Knowledge of patients increased by1.16%, while the attitude increased by 5.50%, and increased by 5.60% behavior. As forthe control group (not supplied booklet gouty arthritis) during the study did not showsignificant improvement, patient knowledge there is no increase or decrease is 0.00%,while the same attitude that is 0.00%, and the behavior is not significantly increased asmuch as 0.60%.The conclusion is gouty arthritis booklet can improve knowledge, attitude and behavior ofpatients Gouty Arthritis Installation outpatient clinic Outpatient department of InternalMedicine Rheumatology section. Prof. Dr. R. D. Kandou Manado.
PENGARUH WAKTU MAKAN, STATUS GIZI, DAN ASUPAN ZAT GIZI TERHADAP KADAR ASAM URAT PADA VEGETARIAN DAN NON VEGETARIAN DI DESA PONIKI KECAMATAN PASAN MINAHASA TENGGARA Irza Nanda Ranti; Stevina Y Barangmanise; Inka V. J. Tondatuon
Jurnal GIZIDO Vol 9 No 2 (2017): Jurnal GIZIDO Edisi November 2017
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v9i2.437

Abstract

Uric acid is a normal metabolic waste of protein digestion or the end result of purine metabolism, both purine derived from food and purine derived from the breakdown of nucleic acid body. Vegetarians are people who do not consume meat or seafood or products that contain this type of food. The purpose of this research is to know the influence of meal time, nutritional status and nutrient intake in vegetarian and non vegetarian.The type of this research is descriptive observational analytic using design cross sectional. This study describes the effect of mealtimes, nutritional status and nutrient intake on uric acid levels in vegetarians and non-vegetarians. This research was conducted in Poniki Village of Pasan Minahasa Tenggara Sub-district from 1-7 May 2017. The sampling method is consecutive sampling with a total of 621 popolates with a sample of 35 vegetarians and 35 non-vegetarians and using a logistic regression test. The subjects of this study are all villagers of Poniki who meet the criteria.The results showed that the statistical test results using logistic regression test in the vegetarian group at step 6 variable lunch time has the value of expect = 0.167 which means lunch time is a variable that affect the increase in uric acid levels whereas in non-vegetarian groups have a value on The fifth step variable of nutritional status and protein intake have value of expect = 0.000, which means nutritional status and protein intake is variable that influence to increase uric acid level. In conclusion, the most influential variable in the vegetarian group is lunch time whereas in non-vegetarian group is the nutritional status and protein intake that most influence to increase uric acid level.