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All Journal Jurnal Gizi Kerja dan Produktivitas Journal of Health and Nutrition Research
Farida Nailufar
Department of Nutrition, Health Polytechnic, Ministry of Health, East Kalimantan, Indonesia
Medicine & Pharmacology Nursing Public Health

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The Effect of Infant and Young Child Feeding (IYCF) on the Knowledge and Attitudes of Integrated Healthcare Center Cadres Nanik Sudiyanti; Farida Nailufar; Diah Retno Wahyunigrum; Saraheni Saraheni
Journal of Health and Nutrition Research Vol. 2 No. 3 (2023)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v2i3.177

Abstract

This study aims to determine the effect of Infant and young child feeding training on the knowledge and attitudes of Integrated Healthcare Center cadres in Teluk Lingga, East Kutai Regency. The research is a quasi-experimental study with a pretest and posttest (one group pretest-postest) research design conducted in March 2023 in the working area of the Teluk Lingga Health Center, East Kutai Regency, East Kalimantan, Indonesia. A total of 51 cadres were involved as respondents by setting inclusion and exclusion criteria. IYCF variables are carried out by delivering material, counselors, and practices. The variables of knowledge and attitude were obtained using questionnaires that had been tested for validity and reliability. The data is then collected and then analyzed with the Paired-Sample T-Test. The difference in the level of knowledge of Integrated Healthcare Center cadres before and after being given IYCF training was 62.61 to 83.67 and obtained a p-value of 0.000. This means that there is an influence of IYCF training on the knowledge of Integrated Healthcare Center cadres. The attitude showed a difference in the attitude of Integrated Healthcare Center cadres before and after being given IYCF training with an average of 35.53, an increase of 42.96, and obtained a p-value of 0.000, which means that there is a significant difference between the average score on the pre-test and post-test. IYCF training has a significant effect on increasing the knowledge and attitudes of Integrated Healthcare Center cadres. We hope that this training will be carried out continuously.
Hubungan Tingkat Kepuasan Penyajian dan Pelayanan Makanan Terhadap Sisa Makanan Pasien Rawat Inap Marina Marina; Farida Nailufar; Diah Retno Wahyunigrum
Jurnal Gizi Kerja dan Produktivitas Vol 5, No 1 (2024): May
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v5i1.25136

Abstract

Tujuan penelitian yaitu untuk menganalisis hubungan tingkat kepuasan penyajian dan pelayanan makanan terhadap sisa makanan pasien rawat inap di RS Pratama Gerbang Sehat Mahulu Kabupaten Mahakam Ulu. Jenis penelitian adalah observasional analitik dengan menggunakan pendekatan Cross Sectional. Populasi dalam penelitian adalah seluruh pasien perempuan dewasa, laki-laki dewasa dan Kebidanan rawat inap di RS Gerbang Sehat Mahulu dengan jumlah rata-rata pasien 60 orang (pasien dewasa) perbulan. Variabel independen yaitu kepuasan penyajian dan pelayanan makanan, sedangkan variabel dependen adalah sisa makanan pasien dengan menggunakan metode taksiran visual comstock. Analisis data yaitu menggunakan SPSS dan uji statistik Che-Square dengan tingkat signifikansi p < 0.05. Hasil penelitian yaitu tingkat kepuasan penyajian makanan yaitu tidak ada hubungan antara ketepatan waktu pemberian makanan dengan nilai p = 0,428, variasi menu dengan nilai p = 0,742, tekstur makanan dengan nilai p = 0,428 dan cara penyajian makanan dengan nilai p = 0,428 terhadap sisa makanan pasien. Terdapat hubungan antara rasa makanan dengan sisa makanan pasien dengan nilai p = 0,031. Tingkat kepuasan pelayanan makanan yaitu tidak ada hubungan antara sikap petugas penyajian makanan dengan nilai p = 0,575 dan peralatan saji makanan dengan nilai p = 0,914 terhadap sisa makanan pasien. kesimpulan yaitu tingkat kepuasan penyajian makanan pasien rawat inap di rumah sakit hanya dipengaruhi oleh rasa makanan. Pasien yang merasa puas dengan rasa makanan cenderung menyisakan makanan lebih sedikit. Sementara itu, tingkat kepuasan pelayanan makanan pasien rawat inap di rumah sakit tidak dipengaruhi oleh ketepatan waktu pemberian makanan, variasi menu, tekstur makanan, cara penyajian makanan, sikap petugas penyajian makanan, dan peralatan saji makanan
Co-Authors Diah Retno Wahyunigrum Diah Retno Wahyuningrum Marina Marina Nanik Sudiyanti Saraheni Saraheni