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Toto Castro
Balai Pelatihan Kesehatan (Bapelkes) Salaman
Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology Nursing Public Health

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Hubungan pola makan pendamping ASI dengan pertumbuhan dan perkembangan gerak motorik kasar bayi 6 – 12 bulan di Kecamatan Bermani Ulu Kabupaten Rejang Lebong Antoni Herwan; Toto Castro; Ita Paramastri
Jurnal Gizi Klinik Indonesia Vol 2, No 2 (2005): November
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.17402

Abstract

Background: The main problem facing Indonesian people today is nutrition deficiency which brings effect to low quality of human resources. Infants aging 6 – 12 months are at high risk of having growth and development disorder. Complementary breastfeeding pattern is one of factors causing gross motoric movement growth and development disorder.Objective: This study was meant to know the relationship be-tween complementary breastfeeding pattern and gross motoric movement growth and development of infants aging 6 – 12 months at Bermani Ulu Sub district, Rejang Lebong District.Method: This was observational type of research which used cohort design. The samples consisted of 87 infants of 6 – 12 months selected through simple random sampling. Complementary breastfeeding pattern data were collected using interview and food call methods, growth data using anthropometry measurement, gross motoric movement data using motoric guideline of infants aging 3 – 18 months. Analysis of data used chi-square, anova, logistic linier and logistic regression.Results: The result of the study showed there was no significant relationship (p>0.05) between complementary breastfeeding pattern and gross motoric movement growth and development. There was significant relationship (p<0.05) between energy intake and protein intake and growth, with energy intake and protein intake. There was significant relationship (p<0.05) between energy intake and protein intake and development, with energy intake and protein intake. Result of multivariate analysis showed there were 2 variables as growth predictor i.e. energy intake (B=0.096) and protein intake (B=0.351) with (24.7) R square and there were 2 variables as gross motoric movement development predictor i.e. energy intake and protein intake (p<0.05).Conclusions: 1) Complementary breastfeeding were not related to gross motoric movement growth and development, 2) energy and protein intake of complementary breastfeeding were related to gross motoric movement growth and development, 3) energy and protein intake were dominant factor which were related to gross motoric movement growth and development.
Pengaruh pelatihan asuhan gizi dalam meningkatkan kinerja ahli gizi ruang rawat inap di RSUD DR. Soetomo Surabaya Indrawati Nurlela; Tjahjono Kuntjoro; Toto Castro
Jurnal Gizi Klinik Indonesia Vol 3, No 2 (2006): November
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.7 KB) | DOI: 10.22146/ijcn.17492

Abstract

Background: Nutrition service department is a part of health care components in a hospital. This department is expected to have better image. Training is needed to improve work performance of dietitians in achieving a professional work.Objective: To find out the influence of nutrition training to work performance of dietitians.Method: This study was pre-experimental with before-after design without control group. Subjects consisted of 15 dietitians and 90 inpatients at Dr. Soetomo Hospital, Surabaya. Data were collected through observation and assessment using questionnaires and check-list, and then analyzed using computer software.Results: There were significant influences of nutrition training to dietitians’ knowledge and attitude (p<0.05). The competence was also significantly improved (p<0.05) with the differentiation points at the first, second, and third month (50.42, 56.16, and 54.11 respectively). Nutrition service output was also significantly improved (p<0.05) with the differentiation points at the first, second, and third month (12.86, 12.40, and 11.06 respectively). There were significant differences in patient satisfaction only when they ate vegetables for lunch, vegetables for dinner, and fruits for lunch (p<0.05).Conclusion: Nutrition training improved work performance of dietitians in providing service for inpatients at Dr. Soetomo Hospital, Surabaya.
Pengaruh pelatihan penjamah makanan tentang sistem pengolahan dan penyajian makanan terhadap mutu makanan pasien di RSUD Prof. Dr. Margono Soekarjo Purwokerto Nurrekta Yuristrianti; Tjahjono Kuntjoro; Toto Castro
Jurnal Gizi Klinik Indonesia Vol 3, No 3 (2007): Maret
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.17564

Abstract

Background: Special attempts should be done to improve patient’s food quality. One of them is by choosing skillful and professional staff in the food processing and service according to the standard. Patient’s food service unit in Margono Soekarjo Hospital, Purwokerto applying catering system that in its policy should consider some factors including training and educational program.Objective: To find out the effect of training on food handler and service system for staff dealing with food on patient’s food quality improvement in Margono Soekarjo Hospital, Purwokerto.Method: This was a quasi experimental study with a timeseries approach. The subjects were 30 staff of food handler and patients in class-II and class-III for more than 2 days and got regular diit. Data were collected through observation and evaluation using questionnaires and visiting records. Evaluation was done on knowledge, attitude, and skills of the staff of food handler; on patient’s food quality and patient’s satisfaction with food quality. Data were analyzed using t-test and anova.Results: Training affected improvement on knowledge, attitude, and skills of staff food handler. The evaluation of food quality after training showed improvement in the aspects of performance and taste of all kinds of food with good grade in average. Meanwhile the evaluation of patient’s satisfaction after training showed stability in the observation 01 (month 1), 02 (month 2) and 03 (month 3) with satisfaction grade in average. Observation on patient’s food waste showed that in average the food that was not consumed by patients was <25%.Conclusion: Training on food serving and processing system affected improvement of knowledge, attitude, and skills of the staff of food handler; food quality, and patient’s satisfaction with food quality.
Co-Authors Antoni Herwan Indrawati Nurlela Ita Paramastri Nurrekta Yuristrianti Tjahjono Kuntjoro Tjahjono Kuntjoro