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Irza N. Ranti
Politeknik Kesehatan Kemenkes Manado
Health Professions

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STATUS GIZI, ASUPAN ENERGI DAN PROTEIN DENGAN HARI RAWAT ANAK DIARE AKUT DI RUANG RAWAT INAP E BLU RSUP Prof. Dr. R.D. KANDOU MANADO Irza N. Ranti; Jufri Sineke; Vonny I.P. Piri
Jurnal GIZIDO Vol 5 No 2 (2013): Jurnal GIZIDO Edisi November 2013
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v5i2.32

Abstract

Diarrhea is still a public health problem in developing countries such as Indonesia ,because they often arise in the form of Extraordinary Events ( KLB ) , andaccompanied by high mortality , especially in eastern Indonesia . Clinically cause ofdiarrhea can be grouped into several broad categories , namely due to infection ,malabsorption , allergies , poisoning , immunodeficiency and other causes , but oftenfound in field or clinical is diarrhea caused by infection and poisoning. The cause of thediarrhea is strongly influenced by various factors such as nutritional status, habits orbehaviors , environmental sanitation and so on .This study aims to determine the energy and protein intake , nutritional status ofchildren aged 1-5 years who have acute diarrhea in the department of Prof. BLU . Dr. .R.D. Kandou Manado . Samples were taken by 15 patients .This research is a descriptive observational cross-sectional design in which the intakeof energy, protein and nutritional status were measured at the same time . Thepopulation in this study were all children aged 1-5 years of diarrhea , which wastreated in the department of Prof. IRINA E . Dr. . R.D. Kandou Manado . Samples weretaken by means of sampling acidental .The results showed that the study subjects had a mean age of 18.3 months , thenutritional status based on the value of z scores is normal with a mean intake thatdoes not meet the standard requirements In conclusion, the results of Pearsoncorrelation analysis showed that there is a very bermakana anatara nutritional statuswith an average intake of macro nutrients ( p < 0.01 ) , but there is no relationshipbetween nutritional status with an average days of hospitalization ( p > 0.05 ) .
PENERAPAN NUTRITION CARE PROCESS (NCP) PADA PENDERITA HIPERKOLESTEROLEMIA KOMPLIKASI HIPERTENSI RAWAT INAPDI BLU RSUP PROF.DR.R.D KANDOU MANADO Irza N. Ranti; Rivolta G.M. Walalangi
Jurnal GIZIDO Vol 6 No 2 (2014): Jurnal GIZIDO Edisi November 2014
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v6i2.55

Abstract

Hypercholesterolemia is one type of blood lipid profile abnormalities (dyslipidemia), whichis marked by high levels of low-density lipoprotein cholesterol (LDL) and triglyceride levelsand cholesterol levels of High Density Lipoprotein (HDL) is low. Hipertensia dalah a stateof blood pressure ≥ 140/90 mmHg, the disease is not contagious but can cause death.This study aims to determine the application of the Nutrition Care Process (NCP) inhypercholesterolemic patients with hypertension complication of hospitalization in thedepartment of Prof. BLU Dr. R.D Kandou Manado.This research is a descriptive study design used is a case study, the number of samples 1person who meets the inclusion criteria. This research was carried out for 2 weeks in June2014, housed diruangan Prof Dr Irina C BLU Dr R. D. Kandou Manado. Assessment NCPstages namely nutrition assessment, nutrition diagnosis, and monitoring and evaluation ofnutrition intervention processed and analyzed descriptively.The results were obtained prior to the study showed patients cholesterol levels were highat 280 mg / dl and high blood pressure is 160/120 mm Hg. Nenergi asupa level, proteins,fats and carbohydrates are severe deficit (<70%) and nutritional status of the patient isobese (BMI 27.34 kg / m2). After a study of total cholesterol to 219 mg / dl (mediumcontrol criteria), and blood pressure of 120/80 mmHg be (normal). To the level of energyintake be 70.28% (moderate deficit), 72.85% protein (moderate deficit), fat 70.37%(moderate deficit), carbohydrates 67.01% (defisitberat) and decreased by 1 kg of bodyweight and nutritional status of the patient is overweight (26.95 kg / m2). Conclusiondecrease total cholesterol and blood pressure checks, as well as increased energy andnutrient intake of the patients but has not reached the tiers supan good.
KEBERSIHAN (Hygiene) MAKANAN DAN SANITASI DI RUMAH MAKAN KAMPUS Mercy A. Lumare; Irza N. Ranti
Jurnal GIZIDO Vol 8 No 1 (2016): Jurnal GIZIDO Edisi Mei 2016
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v8i1.84

Abstract

Cleanliness (Hygiene) and sanitation of food processing at home eating is important to notefrom selecting raw materials to be processed foods until the presentation. Since this greatlyaffects the sustainability of the various needs of the body in meeting survival.Implementation Hygine and Sanitation in food processing is often overlooked due tonegligence, which in turn adversely affected the humans who consume them.A chef plays an important role in various processes of early elections to the presentation offoodstuffs, thus these things must be fulfilled as a condition of the food standards which areclean so that the consumer nor the service all the guests were satisfied
Co-Authors Jufri Sineke Mercy A. Lumare Rivolta G.M. Walalangi Vonny I.P. Piri