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All Journal Argipa (Arsip gizi dan Pangan)
Sri Iwaningsih
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Health Professions Medicine & Pharmacology Public Health

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HUBUNGAN POLA MAKAN, AKTIVITAS FISIK, DAN STATUS GIZI DENGAN PROFIL LIPID PADA PASIEN WANITA MENOPAUSE YANG MENDERITA PENYAKIT JANTUNG KORONER DI POLIKLINIK JANTUNG RSPAD GATOT SOEBROTO DITKESAD Murtikanti Parameshwari; Sri Iwaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 1 No 2 (2016)
Publisher : UHAMKA PRESS

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Abstract

ABSTRACTContrary to popular perception, coronary artery disease is the primary cause of deathin women. Menopause is nonmodifable factor of coronary artery disease in women. Some ofresearches said that menopause influence lipid profle. Good eating patterns, enough physicalactivity, and normal nutrition status can be secondary prevention for coronary artery diseasethus have abnormal lipid profle. The purpose of this study was to know relation between eatingpatterns, physical activity, and nutrition status with lipid profle in menopause women patientswhich suffering of coronary artery disease in Heart Polyclinic of Gatot Soebroto Central ArmyHospital. Design study in this research used cross-sectional with sampling technique used ispurposive sampling and get 47 respondents. From this study can be seen that eating pattern and nutritional status had signifcant relation with total cholesterol (p=0,024, p=0,001). Eatingpattern and nutritional status also had signifcant relation with LDL cholesterol (p=0,024,p=0,001).
Hubungan Kualitas Makanan dan Tingkat Stres dengan Sisa Makanan Lunak pada Pasien Rawat Inap di Rumah Sakit Karya Medika Tambun Sifa Balaga; Sri Iwaningsih; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 1 (2021)
Publisher : UHAMKA PRESS

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Food waste is the volume or percentage of food that is not consumed and discarded as waste and is an impotant indicator to evaluate the effectiveness of food management and food service, as well as food patients food intake. Many factors cause food waste in patients in hospitals, incluiding psychological condition, age, type of disease, appearance of food, taste of food, etc. This study aims to determine the relationship betweenfood quality and stress levels with soft food waste in hospitalized patients in Karya Medika hospitals. This study was analytical with a cross sectional design. Sampling using purposive sampling technique consisting of 32 patient who received soft food. Data taken includes patient characteristic, food quality data, patient stress level data and patient soft food waste data. Processing data in this study using software with Chi Square. The results showed that the average residual food of respondents was as much as 12,7%. Statistical test results showed that there was no relationship (p = 0,152) between the appearance of food with leftovers from soft food. There was a relationship between food taste (p = 0,047) and stress level (p = 0,023) with soft food waste at Karya Medika Tambun Hospital . Keywords: food waste, food appereance, taste of food, stress levels.
Co-Authors Murtikanti Parameshwari Nur Setiawati Rahayu Sifa Balaga