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All Journal Amerta Nutrition JOURNAL OF HEALTH MANAGEMENT RESEARCH
Khasanah, Arini Noor
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Humanities Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Hubungan Asupan Zat Besi, Kadar Hemoglobin, dan Status Gizi terhadap Kebugaran Jasmani Remaja Putri di MA Al-Irsyad Gajah: Correlation between Iron Consumption, Hemoglobin Level, and Nutritional Status on the Physical Fitness of Young Women at MA Al-Irsyad Gajah Hardiansyah, Angga; Khasanah, Arini Noor; Hayati, Nur
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.350-355

Abstract

Background: Good nutritional status, normal hemoglobin levels, and adequate iron consumption will help a person achieve good physical fitness. Lack of iron consumption causes a decrease in hemoglobin production. Low levels of hemoglobin cause disruption of oxygen transport to whole body associated with energy production. Malnutrition or excess nutritional status causes a person to have difficulty moving, which results in a lower level of physical fitness. Objectives: To determine the relationship between iron consumption, hemoglobin level and nutritional status on the physical fitness of female adolescents. Methods: The study used a cross-sectional design, with total sample of 65 respondents. The data were nutritional status from BMI/U, hemoglobin levels using the Easytouch GCHb (Glucose, Cholesterol, and Hemoglobin) tool, iron consumption using food recall, and physical fitness measured using beep test. Bivariate analysis was measured by Gamma correlation test and ordinal logistic regression test for multivariate analysis. Results: Most of respondents had good nutritional status (55.4%), normal hemoglobin levels (69.2%), good iron consumption (58.5%), and sufficient physical fitness (60%). The results of bivariate analysis showed that nutritional status did not correlate with physical fitness (p=0.905). Meanwhile, hemoglobin level and iron consumption correlated with physical fitness (p=0.004). Multivariate analysis explained that hemoglobin levels had a 1.73 effect on physical fitness compared to iron intake which influenced physical fitness by 1.1 times. Conclusions: There is a correlation between iron consumption and hemoglobin levels with physical fitness. There is no correlation between nutritional status and physical fitness.
Analisis Manajemen Penyelenggaraan Makanan di Instalasi Gizi RSUD Kardinah Tegal Khasanah, Arini Noor
Journal of Health Management Research Vol 3 No 2 (2024): Journal of Health Management Research
Publisher : Bagian Penelitian & Pengabdian Masyarakat STIKES Adi Husada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37036/jhmr.v3i2.449

Abstract

Background: Food is a source of energy which is processed and metabolized into energy. People who are sick need adequate food according to their needs and illness. Serving nutritious food is something that needs attention to support patient health. The need to understand the food delivery system in a hospital can provide an overview of how food is processed according to standards. Objective: Explain the food management system in the nutrition installation at Kardinah Hospital, Tegal. Methods: This article is a type of qualitative research that provides a description of the hospital food delivery process. Sources of data obtained from primary data in the form of interviews and secondary data in the form of documentation and work records. Results: The form of food delivery at Kardinah Hospital is a form of self-management where the process is managed by the hospital. The process flow is menu planning made by a nutritionist according to the budget and needs; procurement and ordering of materials ordered directly to partners, storage of food ingredients according to class and temperature; preparation of foodstuffs and tools; food processing according to standard; presentation and distribution with centralized and decentralized systems. Conclusion: Food management at Kardinah Hospital has met standards in several processes.
Co-Authors Hardiansyah, Angga Nur Hayati