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All Journal Jurnal Gizi Klinik Indonesia PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN
Susyani Susyani
Jurusan Gizi Politeknik Kesehatan Palembang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology Nursing Public Health Social Sciences

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Akurasi petugas dalam penentuan sisa makanan pasien rawat inap menggunakan metode taksiran visual skala comstock 6 poin Susyani Susyani; Endy Paryanto Prawirohartono; Toto Sudargo
Jurnal Gizi Klinik Indonesia Vol 2, No 1 (2005): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17351

Abstract

Background: bserving plate waste is categorized as a simple way but yet still needs evaluation. When many foods are wasted, a dietitian should quickly respond and know the best way how to overcome the matters. There are three accurate ways to determine plate waste: plate waste weighing, visual estimation, and 24 hours recall. The application of each method really depends on its purposes. According to previous researches there are significant and positive correlations between the visual estimation of Comstock Scale and plate waste weighing. Visual estimation, moreover, has more advantages as it is easy to apply, cheap, and less time consuming. Considering those advantages, visual estimation needs to be socialized and considered as a new accurate method besides weighing methods.Objective: The objective of this study is to know the medical official accuracy in determining plate waste using visual estimation of 6 point Comstock Scale.Methods: An observational study was conducted using a cross-sectional design. Subjects were nurses and meal servants from hospital wards. Before the meal served to the patient the food is weighed, than the observers officer has to observed portion sized. After the patient having meal, plate waste should be estimated using Comstock Scale by the officer after that the plate waste have to be weight to know the actual weigh. The accuracy difference between two groups in determining plate waste using Comstock Scale were analysed with t-test.Results: There was significant differences of accuracy (p=0.01) between nurse group and meal servant in estimating wasted rice and wasted meat (p=0.02). The difference were not due to the job factor but the significant of various meal (p=0.0001). The work experience is a significant factor in the accuracy of plate waste (p=0.42). There was no correlation between kind of job and kind of meal (p=0.47), and kind of meal with the work experience (p=0.79).Conclusion: Visual estimation of 6 point Comstock scale could be used by both nurses and meal servant in determining plate waste.
POLA KONSUMSI MAKANAN OLAHAN DAN KEJADIAN HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PRABUMULIH TAHUN 2012 Susyani Susyani; Manuntun Rotua; Ema Suryani
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 1 (2013): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Abstract

Meningkatnya prevalensi penyakit kardiovaskuler setiap tahun menjad masalah utama d Negara berkembang dan Negara maju. Pola makan dan gaya hidup yang mengkonsumsi makanan olahan tinggi lemak, natrium dan rendah serat dapat memiccu dan meningkatkan resiko hipertensi. Penelitian ini bertujuan untuk mengetahui hubungan pola konsumsi bahan makanan olahan dengan kejadian hipertensi si poli rawat jalan Rumah Sakit Umum Daerah Prabumulih. Penelitian merupakan survey analitik dengan pendekatan cross sectional, dengan populasi adalah pasien yang datang berobat ke poli rawat jalan dan teknik penentuan sampel dengan cara accidental sampling sesuai kriteria yang ditetapkan. Hasil penelitian menunjukkan bahwa responden yang menderita hipertensi sebanyak 24,7%, yang termasuk kelompok usia beresiko sebanyak 34,8%, jenis kelamin perempuan sebesar 68,5% dan yang tergolong sering mengkonsumsi bahan makanan olahan sebanyak 37,1%. Ada hubungan antara kelompok usia dengan kejadian heipertensi dengan p-value 0,003 dan pola konsumsi makanan olahan dengan kejadian hipertensi dengan p-value 0,007. Jenis bahan makanan olahan yang sering responden antara lain mie instan, sarden kaleng, ikan asin, rosep,telur asin, sosis dan sayur tunjang. Diharapkan petugas kesehatan untuk dapat meningkatkan penyuluhan danmenyebarluaskan informasi tentang hipertensi serta memotivasi masyarakat untuk hidup sehat.
Co-Authors Ema Suryani Endy Paryanto Prawirohartono Manuntun Rotua Toto Sudargo