Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Berkala Kedokteran GIZI INDONESIA Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Journal of Community Empowerment for Health Berita Kedokteran Masyarakat
R. Dwi Budiningsari
Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, Dan Keperawatan, Universitas Gadjah Mada, Jalan Farmako Sekip Utara, 55281 Yogyakarta, Indonesia
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
Faktor-faktor yang berhubungan dengan tingkat kepuasan pasien rawat inap terhadap pelaksanaan konsultasi gizi ruangan di Rumah Sakit Umum Mataram Siti Utami Sulasty; R Dwi Budiningsari; Setyowati Setyowati
Jurnal Gizi Klinik Indonesia Vol 5, No 3 (2009): 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.17571

Abstract

Background:  Nutrition counseling is one of the nutrition services successful indicators in hospitals.  The quality of nutrition counseling will improve the effectiveness and efficiency of resources utility and furthermore, it will improve patients’ satisfaction.  The quality of nutrition counseling services effect directly on internal and external customers’ satisfaction. Evaluation about nutrition counseling services in hospital ward and its association with patients’ satisfaction was needed to determine priority aspects to be improved.Objective:  To determine factors that associate with the rate of hospitalized patients’ satisfaction towards nutrition counseling in Mataram Hospital.Method:  A total 38 hospitalized adult patients included in this observational study with cross sectional design. Proportional stratified sampling was conducted to determine subjects of study. Data collections included the description of nutrition counseling factors consisted of counselors, materials, methods, media, time, place, and visitation frequency of dietitians based on questionnaires completed directly by hospitalized adult patients. Spearman rank correlation and linear regression analysis were used to determine the association between nutrition counseling factors with the rate of hospitalized patients’ satisfaction, completely by multiple linear regressions to analyze all of nutrition counseling factors in the same time.Results: This study showed that counselors, time, place, and dietitians’ nutrition counseling visitation were the significant factors associated with the rate of hospitalized adult patients’ satisfaction (R = 0,086 p = 0,027; R = 0,099 p = 0,017; R = 0,108 p = 0,013; R = 0,166 p = 0,002, respectively).  The most dominant factors among all of associated factors were visitation frequency of dietitians (p = 0,035).Conclusion: There was a significant association between counselors, time, place, and dietitians’ nutrition counseling visitation frequency with the rate of hospitalized patients’ satisfaction.  The most dominant factors among all of associated factors were visitation frequency of dietitians.
Asupan zat gizi, status gizi dan motivasi serta hubungannya dengan produktivitas pekerja perempuan pada bagian pencetakan di Pabrik Bakpia Pathuk 25 Yogyakarta Rina Kusriyana; Siti Helmyati; R Dwi Budiningsari
Jurnal Gizi Klinik Indonesia Vol 7, No 1 (2010): 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.17614

Abstract

Background: Employees’ productivity is closely related with nutritional condition. Nutritional condition can be physically assessed by determining nutrition status. One’s nutrition status is directly influenced by nutrient intake. However, health and nutrition status of an employee in general have not got proper attention that lead to decreasing productivity. Productivity is not only influenced by nutrition status but also by psychological factor that involves motivation.Objectives: To identify association between nutrient intake, nutrition status and motivation and productivity of female workers at production department of Bakpia Pathuk 25 Factory Yogyakarta.Method: The study was a survey that used cross sectional design. Subject of the study were female workers at production department as many as 40 people taken through proportional stratified random sampling technique. Data of subject assessed were nutrient intake (energy, carbohydrate, fat, protein, and Fe), nutrition status, motivation, and productivity. Nutrient intake was assessed using food recall 24 hours within 4 days, nutrition status was specified using anthropometric approach using body mass index (weight/height), motivation was assessed through motivation questionnaire and productivity through quantity of production (raw bakpia) produced by the worker at a time observation (44 minutes for workers at crust production and 1 hour for workers at filing department) within 3 times observation.Result: The result of linear regression analysis showed that association between nutrient intake (energy, carbohydrate, fat, protein and Fe), nutrition status and productivity was r<0.25 and p>0.05 whereas between motivation and productivity was r=0.901; R2= 0.812; and p=0.000 for variables of wages, intake of energy, Fe and motivation and productivity.Conclusion: There was no significant association between nutrient intake (energy, carbohydrate, fat, protein and Fe) and nutrition status and productivity; there was signifiant association between motivation and productivity. Concurrently only motivation had significant association with productivity.
Pengaruh advokasi pelayanan gizi dan penyuluhan terhadap jumlah kunjungan pasien di Poliklinik Gizi Rumah Sakit Umum Raden Mattaher Jambi Mawarningsih Mawarningsih; Yayi Suryo Prabandari; R Dwi Budiningsari
Jurnal Gizi Klinik Indonesia Vol 4, No 3 (2008): 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.17671

Abstract

Background: The number of patients’ visits at nutrition polyclinic is relatively low whereas the need of nutrition consultation at hospital polyclinic is high. Visits at nutrition polyclinic generally come from referrals of doctors at hospital polyclinics. The number of visits greatly depends on doctors referring patients to nutrition polyclinic. Low visit at nutrition polyclinic is due to the absence of socialization of nutrition service. It is necessary to conduct socialization of nutrition service by dissemination of information to outpatients and advocacy to stakeholders, especially doctors, who are expected to refer patients to nutrition polyclinic to increase visit.Objectives: To find out the effect of nutrition service advocacy and socialization to the number of visits at nutrition polyclinic of Raden Mattaher Hospital, Jambi.Methods: The study was a quasi-experimental using one group with pre-test and post-test design. Respondents of the study were doctors working in polyclinics and outpatients. There were 32 respondents of advocacy group and 180 respondents of socialization group. Data obtained were the number of patients’ visits analyzed statistically using Wilcoxon range test. Data of diagnostic types of patients having nutrition consultation were analyzed descriptively.Results: Advocacy of nutrition service to doctors and socialization to patients could increase visits of patients at nutrition polyclinic. There were significant increase of patients’ visits at nutrition polyclinic and visits based on diagnosis (p<0.05). A new type of diagnosis referred to nutrition polyclinic after intervention was found.Conclusion: Advocacy given to respondents who had made referral to nutrition polyclinic and socialization given to patients could increase the number of patients visiting nutrition polyclinic.
Pola asuh ibu sebagai faktor risiko kejadian kurang energi protein (KEP) pada anak balita Adni Abdul Razak; I Made Alit Gunawan; R Dwi Budiningsari
Jurnal Gizi Klinik Indonesia Vol 6, No 2 (2009): 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.17717

Abstract

Background: Protein energy deficiency (PED) is one of nutrition disorders which happen to children under-five years. According to data of nutritional status examination result 2005 and 2006, the prevalence of PED at the Province of Sulawesi Tengah was 30.61% and 30.84%, whereas at District of Morowali was 11% and 11.6%. Lots of factors cause malnutrition among children under five, among others is imbalanced nutrient intake, infection, and rearing pattern of mothers comprising care and food supply.Objective: To identify rearing pattern of mothers as risk factor for the prevalence of PED in children under five. Method: This was an observational study with case control study design. Population and samples of the study were children under five suffering from PED as indicated from anthropometric standard weight for age according to standard of WHO National Child Health Standard (NCHS), i.e. < -2 elementary school to ≥ -3 elementary school. The controls were children under five who did not suffer from PED. Respondents consisted of mothers of children who had PED and did not have PED that fulfilled inclusion and exclusion criteria. The variables observed were rearing pattern, infection as confounding variable and nutritional status. Nutritional status of children with PED and without PED was processed using index of weight for age against standard of WHO-NCHS. Chi-square and odds ratio were used to identify rearing pattern as risk factor for PED.Results: The result of the study showed that there were 23 mothers (57.5%) practicing poor rearing pattern in children with PED and there were 35 mothers (87.5%) practicing good rearing pattern in children without PED. The result of statistical test showed p < 0.05, i.e. p = 0.001, so there was significant difference in rearing pattern of mothers which consisted of knowledge, attitude and practice in the care and food supply of children under five.Conclusion: Poor rearing pattern of mothers brought greater risk for children with PED than good rearing pattern in the care and food supply of children under-five.
Analisis sisa makanan dan biaya sisa makanan pasien skizofrenia rawat inap di Rumah Sakit Jiwa Madani Palu Irawati Irawati; Yeni Prawiningdyah; R Dwi Budiningsari
Jurnal Gizi Klinik Indonesia Vol 6, No 3 (2010): 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.17720

Abstract

Background: Food has not only considerable therapeutic but also economic value. The success of food provision is related to leftover that can indicate less optimum food provision in hospitals. Leftover indicates the presence of wasted cost.Objective: To analyze leftover and cost of leftover of schizophrenic inpatients at Madani Mental Hospital Palu.Method: The study used cross sectional method. Subject of the study were schizophrenic inpatients who got ordinary food portion had been mobilized from acute to common room 2 x 24 hours, put in class 3 room, were able to eat food on their own with exclusion criteria the presence of accompanying diseases that could affect appetite and got food from outside the hospital (n = 35). Data were analyzed quantitatively using chi square to find out factors related with the presence of leftover. Data of respondent characteristics and cost of leftover were analyzed descriptively.Result: There was difference in leftover based on sex and portion in particular rice and animal side dish leftover (p <0.05) but there was no significant difference in age, type of schizophrenic disease, duration of hospitalization and previous hospitalization (p ≥ 0.05). Total cost of wasted food a day was Rp 1,529.33.Conclusion: There was difference in leftover based on sex and portion particularly rice and animal side dish leftover. Average amount of leftover varied according to eating time and types of food. Cost of wasted food varied according to types of food.
Menu pilihan diit nasi yang disajikan berpengaruh terhadap tingkat kepuasan pasien VIP di Rumah Sakit Umum Daerah Provinsi Sulawesi Tenggara Sri Yunanci Gobel; R Dwi Budiningsari
Jurnal Gizi Klinik Indonesia Vol 7, No 3 (2011): 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.17755

Abstract

Background: The provision of foods in hospitals often becomes a public concern, particularly in relation to patient satisfaction. This may be due to not only the psychological effect of sick ill people but also because foods as output of food provision does not often give satisfaction to the patient.Objective: To find out the effect of rice diet selective menu to satisfaction of VIP inpatients at local hospital of the Province of Sulawesi Tenggara.Method: A cross sectional study was conducted. Population of the study were VIP inpatiens; samples were patients that fulfilled inclusion and exclusion criteria in September-December 2008. Samples were purposively taken. Data analysis used bivariate with chi square and multivariate with logistic regression test.Result: Out of 49 patients that got selected menu and standard menu in aspect of food appearance as many as 45 (91.8%) were satisfied in selected menu and 31 (63.3%) were satisfied in standard menu; in aspect of food taste 44 (89.8%) were satisfied in selected menu and 23 (46.9%) were satisfied in standard menu; in aspect of food serving 47 (95.9%) were satisfied in selected menu and 40 (81.6%) were satisfied in standard menu.Conclusion: In aspect of appearance, color, shape and portion of foods significantly affected patient satisfaction whereas texture did not affect patient satisfaction. In aspect of taste, all variables affected patient satisfaction. In aspect of food serving all variables did not affect patient satisfaction.
Pelaksanaan asuhan gizi terapi gizi medis (TGM) berpengaruh terhadap lama rawat inap Ika Yuliati Chasbullah; I Made Alit Gunawan; R Dwi Budiningsari
Jurnal Gizi Klinik Indonesia Vol 8, No 2 (2011): Oktober
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.17774

Abstract

Background: Medical Nutrition Therapy (MNT) is one of nutrition care models which focuses on integrated patient management involving active participation of doctors, nutritionists, nurses and other professions within the hospital nutrition care team. One benefit of MNT is the reducing of patients’ length of stay (LOS) as an indicator of hospital service quality. Bekasi Municipal Hospital has not implemented integrated nutrition care within a team. The result of monitoring and evaluation during the frst quarter of 2006 showed the average of LOS for degenerative diseases patients was 5.97 days.Objective: To identify the influence of nutrition care implementation by using MNT approach to LOS at Bekasi Municipal Hospital.Method: The study was quaci-experimental which uses static-group comparison. Samples were patients hospitalized at internal medicine wards of (class) VIP, 1 , 2  and 3  class. Datas were obtained consisted of conventional nutrition standard care (CNC), MNT, and data of LOS. T-test and Mann Whitney statistical test were used to analyze the influence of types of nutrition care to LOS.Results: LOS of patients with MNT care was 5.80 days. This was shorter than CNC and statistically significant (p<0.05).Conclusion: There was a difference between LOS of samples with MNT and CNC. LOS of samples with MNT was shorter than CNC and statistically significant (p<0.05).
Tingkat sosial ekonomi, tinggi badan orang tua dan panjang badan lahir dengan tinggi badan anak baru masuk sekolah Norliani Toto Sudargo dan R. Dwi Budiningsari
Berita Kedokteran Masyarakat (BKM) Vol 21, No 4 (2005)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.3668

Abstract

Background: Stunting among children starting primary school is highly prevalent in Central Kalimantan. It shows 50,54%. This condition is obviously showed by their short statures which are below the national average. Male is 108,6cm and female is 107,7cm while the national average shows 114,9cm for male and 114,0cm for female. Mainly in Palangkaraya, children's height is increasing in every measurement, but yet those are still below the national average. Objectives: The objectives of this research was to study the correlation of socio-economic factor, parent's height, and length at birth with height of children starting primary school in Palangkaraya, Central Kalimantan. Methods: This was an observational study with case control design. Subjects were 96 stunted children as cases and 192 non stunted children as control. The age is between 5 – 7 years old. Research was based on socio-economic performance (income and education), height of children starting primary school, length at birth, and parent's height. The data were analyzed to know the association between each factors among and stunting in children. Results : Chi-square test showed there was significant correlation
EVALUASI PENGGUNAAN METODE FOTO DIGITAL UNTUK PEMANTAUAN ASUPAN MAKANAN PASIEN DI RUMAH SAKIT Dwi Budiningsari; Firma Syahrian; Susetyowati Susetyowati; Retno Pangastuti
GIZI INDONESIA Vol 46, No 1 (2023): Maret 2023
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v46i1.723

Abstract

Monitoring the patient's food intake is important to ensure the patient's food intake meets the required nutritional intake. However, patients’ meal plates often have been cleared before dietitians have  opportunity to measure patients’ plate wastes. This study aimed to compare Digital Dietary Assessment Tool (DDAT) and the current method (Comstock) with food weighing in Dr. Sardjito Hospital Yogyakarta. A total of 144 patients’ meal plates of breakfast and lunch were observed by dietitians in this cross-over intervention study design. Nutrient intakes and duration in measuring food intakes were analyzed by Paired t-test. Dietitians’ satisfaction was collected by questionnaire and analyzed using Mann-Whitney. There were no statistical differences in measuring nutrient intake between DDAT and food weighing (331.8±128.9 VS 332.6 ±131.3 kcal energy; 15.7±5.4 VS 15.2±5.7g protein; p0.05). The duration in measuring food intakes with DDAT was shorter than Comstock (38.5±16.4 VS 355.6± 38.9 seconds; p=0.000). The satisfaction of dietitians in measuring food intakes was significantly higher for DDAT than for Comstock (p=0.000). DDAT is a valid method for measuring nutrient intakes among hospitalized patients. DDAT has a shorter duration of measurement and higher satisfaction in measuring food intakes than Comstock. The DDAT method has the potential to be applied in hospitals.Keywords: digital photo method, patient's food intake, plate waste, satisfaction ABSTRAK Pencatatan terhadap asupan makanan pasien adalah penting untuk memastikan asupan makanan pasien memenuhi asupan gizi. Namun alat makanan pasien seringkali sudah dibersihkan sebelum nutrisionis/dietisien sempat mengamati sisa makanan tersebut. Penelitian validasi metode foto digital yang telah dilakukan sebelumnya menemukan bahwa metode ini berhubungan signifikan dengan metode penimbangan. Penelitian ini bertujuan untuk membandingkan metode foto digital/Digital Dietary Assessment Tool (DDAT) dengan metode Comstock dalam pemantauan asupan makanan pasien di RS Dr. Sardjito Yogyakarta, menggunakan metode penimbangan sebagai standar emas. Sebanyak 144 sisa makanan dari sarapan dan makan siang pasien diamati oleh nutrisionis/dietisien dalam penelitian dengan desain cross over intervention ini. Perbandingan asupan gizi dan durasi waktu yang dibutuhkan dalam melengkapi pencatatan di antara kedua metode dianalisis menggunakan Paired t-test. Perbandingan kepuasan pengguna antara kedua metode dianalisis dengan Mann-Whitney test.  Berdasarkan hasil analisis antara metode DDAT dengan baku emas penimbangan, tidak ada perbedaan signifikan asupan gizi (331.8±128.9 VS 332.6 ±131.3 kkal energi; 15.7±5.4 VS 15.2±5.7 g protein; p0.05). Durasi waktu yang dibutuhkan lebih singkat secara signifikan menggunakan metode DDAT dibandingkan dengan metode Comstock (38.17±15.6 VS 358.7± 39.1 detik; p=0.000). Kepuasan nutrisionis/dietisien dalam mencatat asupan makanan pasien lebih tinggi saat menggunakan metode DDAT dibandingkan dengan metode Comstock (p= 0.00). Metode DDAT berpotensi untuk dapat diterapkan di rumah sakit.Kata kunci: metode foto digital, asupan makanan pasien, sisa makanan, kepuasan
Customer satisfaction survey, menu development and HACCP training to improve the food service quality of canteens Dwi Budiningsari; Siti Helmiyati; Setyo Utami Wisnusanti; Lily Arsanti Lestari; Sridanti Annissa Putie
Journal of Community Empowerment for Health Vol 6, No 1 (2023)
Publisher : Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jcoemph.77001

Abstract

Canteens are an important aspect of the food environment in providing healthy food and supporting good nutrition. The food service quality of the canteens could be improved by customer satisfaction and the food traffic light system survey. This aimed to measure customer satisfaction and the food traffic light system implemented in the canteen via surveys and identify the impact of menu development training as well as Hazard Analysis Critical Control Point (HACCP) training for canteen staff. The customer satisfaction and the food traffic light system survey were collected using an online form involving 1,022 and 49 respondents, respectively. The training was attended by 31 canteen staff. In addition to menu development training, we also conducted HACCP training. Menu development training included menu variation, creating new recipes, and a food traffic light system. A descriptive post-evaluation was conducted to evaluate the impact of the training. A 6-question survey assessed how well the canteen staff retained knowledge from the provided food safety training. The customer satisfaction survey obtained the mean score for each indicator: 3.48 for canteen hospitality, 3.43 for canteen cleanliness, 3.32 for food taste, 3.22 for menu variation, and 3.14 for food prices. The training was useful to increase food service and board quality and the canteen staff ’s healthy food knowledge. More than half of the customers sometimes checked the food traffic light label. They mostly considered energy the main important nutrition to consider before buying food. The results of HACCP training showed that all participants correctly answered more than half of the questions. The responses of surveyed staff members suggest that the training was useful in increasing food service quality as well as food safety knowledge and practices of canteen staff. The sustainability of training impacts should be evaluated to gain comprehensive evaluation and identify further interventions to improve the food quality of canteens. As a health-promoting university, a food traffic light system should be implemented in canteens at other faculties at Universitas Gadjah Mada.
Co-Authors A.A. Ketut Agung Cahyawan W Adni Abdul Razak Agung Riyadi Agung Riyadi Al Supartinah Al Supartinah, Al Beatrix Soi Chasbullah, Ika Yuliati Firma Syahrian Gobel, Sri Yunanci Gunawan, I Made Alit Haamiim, Valendra Hamam Hadi Hamam Hadi Handijani, Jatri Helmyati, Siti I Dewa Putu Pramantara I Dewa Putu Pramantara I Dewa Putu Pramantara I Made Alit Gunawan I Made Alit Gunawan Ika Yuliati Chasbullah Irawati Irawati Irawati Irawati Jatri Handijani Kusriyana, Rina Lily Arsanti Lestari Madarina Julia Madarina Julia Mawarningsih Mawarningsih Mawarningsih, Mawarningsih Nurmala Nurmala Nurmala Nurmala P Wiyono Prasetyo, Wahyu Hardi Prawiningdyah, Yeni Razak, Adni Abdul Retno Pangastuti Rina Kusriyana Setyo Utami Wisnusanti Setyowati Setyowati Setyowati Setyowati Siti Helmiyati Siti Helmyati Siti Utami Sulasty Soi, Beatrix Sri Wahyuni Sri Wahyuni Sri Yunanci Gobel Sridanti Annissa Putie Sulasty, Siti Utami Susetyowati Susetyowati Susetyowati Wahyu Hardi Prasetyo Wahyu Hardi Prasetyo Wiyono, P Yayi Suryo Prabandari Yayi Suryo Prabandari Yeni Prawiningdyah Yulianto Yulianto Yulianto Yulianto