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Iskandar Markus Sembiring
Institut Kesehatan Medistra
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Provision Of Fish Steak And Color Fruit Service In Increasing Iron And Hemoglobin Levels Patients Of Hiv/Aids Dwi Handayani; Iskandar Markus Sembiring
JURNAL KEPERAWATAN DAN FISIOTERAPI (JKF) Vol. 5 No. 1 (2022): Jurnal Keperawatan dan Fisioterapi (JKF)
Publisher : Fakultas Keperawatan dan Fisioterapi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkf.v5i1.1406

Abstract

HIV (Human Immunodeficiency Virus) is a microorganism in the form of a virus that enters the human body that attacks the immune system so that it weakens the body's ability to fight diseases. To overcome the problem of anemia in HIV patients, additional foods can be given that contain high protein, iron (Fe), Zn and vitamin C which can help absorb iron, one of which is the provision of cork fish steak which is used as a snack or snack and juice. colored fruit juice. Giving snakehead fish steak combined with colored fruit juice has the potential to increase iron and hemoglobin levels in HIV/AIDS sufferers to reduce anemia. This study aims to determine the effect of giving snakehead fish steak and colored fruit juice to increase iron (Fe) and hemoglobin (Hb). This study uses a quantitative method with the type of Pre-Experiment which is designed in a one group pre-test post-test design and the population is all 20 inpatients. The results of the paired t-test obtained p-value = 0.000. The conclusion is that there is an effect of giving snakehead fish steak and colored fruit juice to increase iron (Fe) and hemoglobin (Hb). It is recommended for people with HIV/AIDS who have problems with low levels of iron (Fe) in the blood and hemoglobin (Hb) in order to take advantage of snakehead fish steak as food/snack and colored fruit juice as a drink. So that way, people with HIV / AIDS can always be fresh and fit in carrying out activities in their lives.
The Influence Of Swallowing Exercise On The Ability To Swallow In Stroke Patients With Dysphagia Iskandar Markus Sembiring
JURNAL KEPERAWATAN DAN FISIOTERAPI (JKF) Vol. 5 No. 2 (2023): Jurnal Keperawatan dan Fisioterapi (JKF)
Publisher : Fakultas Keperawatan dan Fisioterapi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkf.v5i2.1678

Abstract

Signs and symptoms that can be seen in stroke patients are difficulty chewing and swallowing food, coughing, and food often getting stuck in the throat. This event is often called dysphagia. Stroke patients who experience dysphagia amount to 37% to 78%. The effects of dysphagia cause several disease complications that aggravate the patient's condition such as: malnutrition, dehydration, pneumonia, and death. The purpose of this study was to determine the effect of swallowing exercises on the swallowing ability of stroke patients with dysphagia at Grandmed Lubuk Pakam Hospital in 2023. The research method uses a quasi-experimental (one group pretest-posttest design) with 20 respondents. Consecutive sampling is a technique used in sampling. The intervention given to each respondent was in the form of swallowing exercises for 10 sessions. Initial screening for dysphagia was carried out using an observation sheet from the nursing bedside swallowing screening, while the Mann Assessment of Swallowing Ability (MASA) instrument was used to assess the level of ability to swallow. The results of this study indicated that the average mean swallowing ability increased after being given the intervention and found differences in swallowing ability before and after the intervention was given with a value of p = 0.000. The conclusion is that the ability to swallow in stroke patients with dysphagia can be overcome by doing swallowing exercises regularly. It is expected that health workers (nurses) are active in teaching or directing patients who experience dysphagia so that complications do not occur in stroke patients.
Co-Authors Dwi Handayani