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Student Journal Nutrition (SJ Nutrition)
Published by Politeknik Kesehatan Kementerian Kesehatan Mataram
ISSN : -     EISSN : 29634784     DOI : 10.32807/sjn
Core Subject : Health, Education,
Education Health Professions Public Health
STUDENT JOURNAL NUTRITION ( SJ Nutrition ) is a journal that aims to be a peer-reviewed platform and an authoritative source of information. We publish original research papers, review articles, and case studies focused on nutrition and health. Published 2 (two) times per year, in April and October. SJ Nutrition focuses on various multi-disciplines of nutrition, among others : Community Nutrition Clinical Nutrition Nutrition Institutions Food Technology Nutrition
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 15 Documents
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Penambahan Tepung Komposit Lakulai terhadap Sifat Organoleptik, Kandungan Zat Gizi dan Daya Terima Cookies Lakulai Ni Kadek Rika Mega Triyasa; I Gde Narda Widiada; Made Darawati; Irianto Irianto
Student Journal Nutrition (SJ Nutrition) Vol. 1 No. 1 (2022): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v1i1.4

Abstract

Latar Belakang: Cookies merupakan salah satujenisbiskuit yang dapat dijadikan jajanan/cemilan alternatif untuk remaja putri.  Dilihat dari Direktori Perkembangan Konsumsi pangan tahun 2019 bahwa Konsumsi perkapita biskuit Indonesia mencapai 24,22 ons/ 0,1 Kg pertahunnya.Penambahan tepung komposit LabuKuning dan KacangKedelai (LAKULAI) pada cookies dapat menambah kandungan zat gizi berbasis pangan lokal. Cookies denganpenambahantepungkomposit LAKULAI dapatdijadikanjajananselingansehatuntukremajaputri. Metode: Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL).Analisis data uji organoleptic menggunakan program SPSS 16.0 dengan analisis statistik one way anova pada tingkat kepercayaan 95% atau alfa 0,05. Apabila p < ɑ = 0,05 maka ada pengaruh perubahan signifikan dan sebaliknya. Jika ada pengaruh signifikan, data di analisis lebih lanjut menggunakan uji tukey untuk melihat perlakuan yang menyebabkan perbedaan. Hasil: Berdasarkan uji anova ada pengaruh penambahan tepung komposit LAKULAI terhadap aroma, tekstur, dan rasa, dari Cookies (p<0,05). Sedangkan, pada parameter warna Cookies tidak ada pengaruh penambahan tepung komposit (p>0,05). Produk terbaik adalah t2 penambahan tepung komposit LAKULAI sebanyak 20%. Hasil kandungan gizi dari Cookies LAKULAI adalah kadar air 7,94%, kadar abu 1,96%, lemak 24,07%, protein 9,18%, karbohidrat 56,82%. Sedangkan, uji daya terima konsumen terdapat 87% siswi dapat menerima produk yang diberikan.
Pengaruh Pemberian Juice Campuran Buah Naga (Hylocereus Polyrhizus) dan Sari Kedelai (Glycine Max) terhadap Kadar Kolesterol pada Pasien Hiperkolesterolemia Rawat Jalan Putri Alifia Maulidina; Ni Ketut Sri Sulendri; Reni Sofiyatin; Retno Wahyuningsih
Student Journal Nutrition (SJ Nutrition) Vol. 1 No. 1 (2022): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v1i1.5

Abstract

Latar Belakang: Penyakit kardiovaskular merupakan penyebab kematian nomor satu secara global dengan persentase sebesar 31% pada tahun 2015, angka kematian akibat penyakit jantung koroner adalah 20 juta jiwa dan diperkirakan akan meningkat terus. Penyakit jantung koroner disebabkan aterosklerosis yang dapat dipicu oleh hiperkolesterolemia. Penatalaksanaan untuk Hiperkolesterolemia dapat dilakukan secara non Farmakologi yaitu dengan cara meningkatkan konsumsi makanan yang serat, protein serta antioksida seperti buah naga dan sari kedelai. Tujuan: Mengetahui pengaruh juice campuran buah naga (Hylocereus polyrhizus) dan sari kedelai (Glycine max) terhadap kadar kolesterol pada pasien rawat jalan hiperkolesterolemia di Puskesmas Praya. Metode: Jenis penelitian ini adalah Quasi Experiment Non Equivalent Control Group Designs, dengan rancangan penelitian Pretest-Posttest with control group design. Jumlah sampel penelitian 20 orang yang diperoleh dari rumus Lameshow (2011) dan dipilih secara Simple Random Sampling. Sampel dibagi menjadi 2 kelompok yaitu kelompok kontrol dan kelompok perlakuan dengan dosis 150 g buah naga dan sari kedelai 100 cc selama 7 hari. Hasil: Terdapat penurunan kadar kolesterol sebelum dan sesudah perlakuan pada kelompok intervensi yaitu dari rata-rata 247,10 mg/dl menjadi 205,10 mg/dl dengan selisih yaitu 42,00 mg/dl. Simpulan: Ada pengaruh pemberian juice campuran buah naga dan sari kedelai terhadap pasien hiperkolesterolemia. Kata Kunci: Buah Naga, Hiperkolesterolemia, Kolesterol, Sari Kedelai.
Pengaruh Substitusi Tepung Terigu dengan Tepung Ubi Jalar terhadap Sifat Organoleptik dan Sifat Kimia Nastar Nabikajau Ni Putu Yuni Suarningsih; Luh Suranadi; AASP Chandradewi; Reni Sofiyatin
Student Journal Nutrition (SJ Nutrition) Vol. 1 No. 1 (2022): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v1i1.6

Abstract

Latar Belakang: Berdasarkan data pusat statistik tahun 2016 ketergantungan masyarakat Indonesia terhadap tepung terigu sangat tinggi sebesar 7,95 juta ton, sedangkan produksi tepung terigu sebesar 4.855.261 ton. Salah satu upaya yang dapat dilakukan untuk mengurangi penggunaan terigu yaitu dengan cara mensubstitusi terigu dengan pangan lokal, salah satu produk pangan lokal yang dapat digunakan yaitu ubi jalar. Kabupaten Lombok Barat menghasilkan ubi jalar sebesar 4.270 ton/tahun 2019. Metode: Jenis penelitian adalah penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 3 aras perlakuan T1 =80% : 20%, T2 = 70% : 30%, T3 = 60% : 40%. Perbandingan substitusi tepung ubi jalar kuning : tepung terigu berdasarkan penelitian sebelumnya  (Putri,Pratiwi 2015). Penelitian ini dilaksanakan di Laboraturium Teknologi Pangan Jurusan Gizi Politeknik Kesehatan Mataram dan di Laboraturium Kimia Analitik Fakultas MIPA Universitas Mataram dengan jumlah sampel sebanyak 20 orang mahasiswa gizi Politeknik Kesehatan Mataram. Hasil Penelitian: Berdasarkan uji anova, didapatkan bahwa penambahan tepung ubi jalar memiliki pengaruh yang signifikan terhadap warna nastar nabikajau dengan nilai p<0,05. sedangkan pada variable aroma, rasa dan tekstur diperoleh nilai p>0,05 sehingga tidak berpengaruh nyata terhadap perubahan aroma, rasa, dan tekstur pada nastar. Berdasarkan uji organoleptik t3 substitusi tepung ubi jalar (60%) adalah aras perlakuan yang disukai oleh panelis. Hasil uji proksimat nastar nabikajau dengan perlakuan terbaik memilikikadar abu 0,21%, kadar air 12,24%, kadar protein 5,63%, lemak 42,46%, karbohidrat 57,45%.
Pengaruh Pemberian Buah Tomat (Solanum Lycopersicum) terhadap Penurunan Tekanan Darah pada Pasien Hipertensi Dea Putri Novianti; Ni Ketut Sri Sulendri; Fifi Lutfiyah; Suhaema Suhaema
Student Journal Nutrition (SJ Nutrition) Vol. 1 No. 1 (2022): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v1i1.7

Abstract

Latar Belakang: Hipertensi merupakan penyakit tidak menular yang menjadi salah satu penyebab utama kematian prematur di dunia dan dapat ditegakkan bila TDS ≥ 140 mmHg dan/atau TDD ≥90 mmHg.Pengendalian hipertensi dapat dilakukan secara farmakologis dengan obat tunggal yang mempunyai masa kerja panjang sehingga dapat diberikan sekali sehari, serta secara non-farmakologis dengan penerapan pola hidup sehat yaitu dengan meningkatkan konsumsi sayuran dan buah, salah satunya mengkonsumsi jus tomat. Tomat mengandung likopen yang dapat mengurangi kerusakan sel yang dapat memicu aterosklerosis yang mengakibatkan tekanan darah meningkat. Tujuan: Tujuan dalam studi literatur ini yaitu mengkaji mengenai pengaruh pemberian buah tomat terhadap penurunan tekanan darah dari berbagai sumber literatur. Metode: Pencarian literatur dalam studi literatur ini menggunakan tiga database yaitu Google Scholar, Microsoft Academia, dan Portal Garuda. Kata kunci yang digunakan dalam pencarian literatur yaitu “jus tomat dan tekanan darah”, “tomato juice and blood pressure”, “solanum lycopersicum and hypertension”. Hasil: Dari 12 jurnal yang telah dikaji, didapatkan hasil bahwa penurunan tekanan darah dengan dengan dosis efektif tertinggi yaitu dengan pemberian 150 gram tomat selama 7 hari sebanyak 2 kali sehari dengan penurunan mencapai 28,56/13,22 mmHg, sedangkan dosis efektif terendah yaitu pemberian 150 gram tomat dengan penambahan 5 gram gula serta 50 ml air yang diberikan selama 7 hari sebanyak 1 kali sehari dengan penurunan tekanan darah sistolik 5,33-1,00 mmHg dan diatolik sebesar 1,64-0,33 mmHg. Kesimpulan: Dari 12 jurnal yang telah dikaji, dapat ditarik kesimpulan bahwa pemberian jus tomat dapat menurunkan tekanan darah pada penderita hipertensi.
Perbedaan Konsumsi Ikan Sebelum dan Sesudah Diberikan Kampanye Gemar Makan Ikan (Gemar Ikan) pada Remaja Putri Baiq Rani Mayani Pragina; Abdul Salam; Irianto Irianto; Lalu Khairul Abdi
Student Journal Nutrition (SJ Nutrition) Vol. 1 No. 1 (2022): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v1i1.8

Abstract

Latar Belakang: Indonesia adalah negara kepulauan terbesar di dunia yang sebagian besar wilayahnya berupa perairan. Melimpahnya kekayaan laut tersebut nyatanya belum dimanfaatkan secara optimal. Hal itu disebabkan oleh berbagai faktor diantaranya masih rendahnya konsumsi ikan masyarakat. Berdasarkan data BPS tahun 2017, Kabupaten Lombok Utara merupakan Kabupaten yang memiliki tingkat konsumsi ikan rendah, salah satu desa yang tingkat konsumsi ikannya rendah adalah Jambianom Tanjung. Dengan adanya permasalahan ini maka perlu adanya upaya yang dilakukan salah satu upaya tersebut adalah dengan melakukan kampanye gemar makan ikan untuk mengetahui perbedaan frekuensi konsumsi ikan remaja putri di kampung nelayan Jambianom Tanjung. Gemarikan adalah upaya yang dilakukan untuk memotivasi masyarakat agar mengkonsumsi ikan secara teratur dalam jumlah yang baik bagi kesehatan agar terbentuk manusia yang sehat, cerdas dan kuat. Tujuan: Untuk mengetahui perbedaan konsumsi ikan sebelum dan sesudah diberikan kampanye gemar makan ikan (GEMARIKAN) pada remaja putri di kampung nelayan jambianom Tanjung Lombok Utara Metode: Metode dalam penelitian ini yaitu pra-exsperimen dengan rancangan one group pretest and posttest design. Penelitian ini dilaksanakan pada bulan Maret 2022. Populasi penelitian ini adalah remaja putri yang jarang mengkonsumsi ikan di kampung nelayan Jambianom Tanjung yang memenuhi kriteria inklusi dan eksklusi. Cara pengambilan sampel menggunakan metode tehnik non probability. Besar sampel dalam penelitian ini sebanyak 20 orang yang termasuk dalam sampel jenuh. Analisis data menggunakan uji statistic berupa uji Wilcoxon. Hasil : Hasil penelitian pada variabel perbedaan konsumsi ikan, menunjukkan kampanye gemar makan ikan dengan media berupa E-Book Resep terbukti efektif hal ini ditandai dengan adanya perbedaan konsumsi ikan pada remaja putri dari yang semula <1x seminggu menjadi 3-5x seminggu dengan peningkatan point konsumsi/ peningkatan rata-rata asupan sebesar 13.8 point (dari 8.2±2,4 menjadi 22.0±4.7). Simpulan: Pada variabel tingkat konsumsi ikan, kampanye gemar makan ikan dengan media berupa E-Book Resep terbukti efektif hal ini ditandai dengan adanya perbedaan frekuensi konsumsi ikan pada remaja putri dari yang semula <1x seminggu menjadi 3-5x seminggu dengan peningkatan point konsumsi/ peningkatan rata-rata asupan sebesar 13.8 point (dari 8.2±2,4 menjadi 22.0±4.7). Kata Kunci : Kampanye Gemarikan, Konsumsi Ikan, Remaja
Tatalaksana Proses Asuhan Gizi Terstandar pada Pasien Diabetes Melitus Tipe 2 dengan Sepsis Pasca Operasi Gangren Nur Fitri Widya Astuti; Alya Orsa Maharani; Endang Sri Wahyuni
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.21

Abstract

Background : Diabetes Mellitus (DM) is a group of metabolic diseases characterized by hyperglycemia that occurs due to abnormalities in insulin secretion, insulin action, or both. One of the complications that can be caused by DM is gangrene, which is an infection of the feet due to a reduction in oxygen flow to the organs. This causes tissue death and if severe can cause amputation in people with DM. The management of managing DM is not only by administering medication, but also by diet therapy. This is aimed at maintaining the patient's nutritional status. It is necessary to carry out a Standardized Nutritional Care Process (NCP) to optimize nutritional services for DM patients Objective : To determine the effect of the Standardized Nutrition Care Process (NCP) on type 2 DM patients with sepsis after gangrene surgery Research Methods : The method used in this research was qualitative descriptive research with a case study approach. The subject in this case study was a 52 year old female patient who was treated at RSUD dr. Soebandi Jember with a medical diagnosis of type 2 DM with sepsis after gangrene surgery. Patients was given a standardized nutritional care process during hospitalization. The research time was 3-7 November 2022. Research analysis uses using descriptive analysis. Research Result : The results of NCP showed that the patient had underweight nutritional status. During monitoring, the evaluation showed that the patient's blood biochemical levels during the nutritional care process had not shown improvement because they were still below normal values. Furthermore, the patient's physical and clinical condition improved even though his appetite was still low. Then the results of the consumption survey with 24-hour food recall show that the patient's food intake is still <80%, still in the severe deficit category during the process of providing nutritional care. Conclusion : NCP provides to patients has not shown significant improvement due to post-surgery. There is a need to modify the food menu and motivate patients to increase the patient's appetite and food intake so that the patient's nutritional status can be improved.
Gambaran Sifat Organoleptik dan Daya Terima Bakso Ikan dengan Penambahan Daun Kelor (Clarimori) pada Anak Sekolah Dasar Asry Yunita; Dr. Made Darawati; Luh Suranadi; I Gde Narda Widiada
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.22

Abstract

Background : Fish balls are one of the foods that are very popular and favored by the people of Indonesia. Fish balls are usually made from a mixture of fish meat or surimi, tapioca flour as a filler and seasoning – seasoning. ResearchMethod : This study uses experimental methods in the laboratory with a complete randomized design (RAL). Test organoleptic properties using the hedonic test method. The acceptability test was conducted with a target of 30 elementary school children aged 8-12 years. Result: The results of organoleptic studies of fish ball products are known that the best treatment level is t3 (addition of 20% Moringa leaves). The nutritional content of fish balls in 100 grams is energy 134 kcal, protein 18 grams, fat 1.3 grams, and carbohydrates 11 grams. Meanwhile, in 1 serving (75 grams) the nutritional content is 100 kcal of energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of clorimori meatballs for school children aged 8 – 12 years is 23 children in the category of good acceptability. Conclusion : The addition of Moringa leaves with the best results is in t3 treatment (20%). In 1 serving (75 grams) with nutritional content of 100 kcal energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of fish balls given to 30 elementary school children in the MarongJamaq Utara neighborhood showed good acceptance of 76.7% and less acceptability of 23.3% of people.
Gambaran Proses Asuhan Gizi Terstandar (PAGT) pada Pasien Diabetes Melitus Tipe II di Ruang Irna Paru harisatul jannah; Suhaema; Lalu Juntra Utama; Ni Ketut Sri Sulendri
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.23

Abstract

Background: Diabetes Mellitus is a group of metabolic diseases characterized by hyperglycemia caused by deficiencies in insulin activity, secretion, or both. Nutritionists apply the Standardized Process of Nutritional Care (PAGT), a standardized procedure, to provide high-quality nutritional care services through a series of planned actions, such as evaluating nutritional needs and meeting those needs. By addressing the various elements that cause imbalances or changes in nutritional status, standardized nutritional care methods attempt to help patients overcome nutritional problems.  Research Objective: To determine the process of standardized nutritional care (PAGT) for diabetes mellitus patients in the pulmonary irna room at the Patut Patuh Patju Regional General Hospital (RSUD), West Lombok Regency.   Research Method: The methodology of this research is descriptive observational research using case studies taken from individuals suffering from type II diabetes mellitus.  Research Results: The patient on behalf of Mrs. 62 year old J was admitted to hospital with a diagnosis of Type II Diabetes Mellitus. From the results of the nutritional assessment, the patient's consumption level of energy, protein, fat and carbohydrates was in the low intake category. The results of anthropometric measurements of the patient had poor nutritional status. Based on laboratory results, the patient had laboratory examination levels that were in the abnormal category. The results of the patient's physical examination were in a weak condition with the patient's level of consciousness (CM) and clinical condition in the normal category. The nutritional diagnosis made was inadequate oral intake, decreased carbohydrate requirements, and poor adherence to the diet provided. The type of diet given is the 1500 kcal DM Diet. The results of monitoring and evaluation carried out for 3 days showed that the patient's food intake was still in the category of insufficient food intake (<80%), there was no improvement in nutritional status, the patient's laboratory progress fluctuated during the examination, and the results of the physical and clinical examination were normal and the results of the laboratory examination of blood sugar (GDS) decreased.  Conclusion: Based on the intervention carried out, it can be concluded that there was no increase in the patient's food intake, for anthropometric monitoring and evaluation the patient had a poor nutritional status (underweight), then monitoring and evaluating the patient's general condition improved, next, the results of monitoring and evaluating the patient's laboratory data not in the normal category.
Gambaran Tingkat Pengetahuan, Sikap Tindakan terhadap Tablet Fe, dan Status Gizi pada Remaja Putri Anemia ummarroh ansyariah; Yuli Laraeni; L. Juntra Utama; I Nyoman Adiyasa
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.24

Abstract

Background : Anemia is a body condition in which the level of hemoglobin in the blood is below normal or is experiencing a decrease. Based on the 2018 Riskesdas data, the prevalence of anemia in adolescents is 32%, meaning that 3-4 out of 10 adolescents suffer from anemia. The percentage of young women consuming iron tablets <52 was 98.6%, while young women consuming iron tablets > 52 was 1.4% (Ministry of Health, 2018). Research Methods: The research method used is analytic observational, with a cross-sectional research design. The sample used was 33 young women who had anemia. Research Results: Description of the level of knowledge is 10 (30.3%). Less than 13 people (39.4%) and 10 students who have a good level of knowledge (30.3%). The average attitude level is 14 (42.4%). The attitude level is less than 5 (15.2%) and 5 students have a good attitude level (15.2%). Description Action Level is being there are 9 people (27.3%). Less action rate as many as 19 students (57.6%). Good action as much as 5 students (15.2%). The nutritional status description of the sample is 27 female students who have a good nutritional status level (82%). There were 2 undernourished students (6%), 2 students who were in the overnutrition category (6%), 2 students who were in the Obesity category (6%). Conclusion: The highest level of knowledge is in the less category, 13 people with a percentage of 39%. The highest level of attitude in the medium category is 14 people with a percentage of 42.4%. and the highest level of action was in the less category, namely 57.6%, and the highest nutritional status was in the good category, namely 27 people with a percentage of 82%. Keywords: Level of Knowledge, Attitudes, Actions, Nutritional Status, Anemia, and Young Women.
Gambaran Proses Asuhan Gizi Terstandar pada Pasien Penyakit Ginjal Kronik Stadium IV femilya rezki putri; Ni Ketut Sri Sulendri; Retno Wahyuningsih; Joyeti Darni
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.25

Abstract

Background: Chronic kidney disease is a situation where there is a decrease in kidney efficiency which occurs slowly over a long period of time and has remained stable for the last 3 months. Chronic kidney disease patients who are hospitalized are not only given health care, but also given nutritional services in the form of standardized nutritional care. Nutritional care aims to help patients solve nutritional problems by overcoming various factors that cause nutritional status to change or be unbalanced.  Research Objective: To describe the process of standardized nutritional care for patients with stage IV chronic kidney disease.  Research Method: Observational descriptive method with case studies in patients with stage IV chronic kidney disease.  Research Results: The patient on behalf of Mrs. 57 year old R was admitted to hospital with a diagnosis of stage IV chronic kidney disease. From the results of the nutritional assessment, the patient had a low level of consumption of energy, protein, fat and carbohydrates. The results of anthropometric measurements of the patient have good nutritional status. Based on laboratory results, the patient had a high serum creatinine level and the patient's Hb, erythrocyte count, hematocrit, MCH, MCHC examination results were in the low category. The results of the patient's physical and clinical examination were weak and the patient's blood pressure was high. Nutritional diagnoses that can be made include inadequate oral intake, decreased protein and sodium requirements, and changes in laboratory values ​​related to nutrition. The type of diet given is a low protein and low salt diet. The results of monitoring and evaluating the patient's food intake increased to ≥80% on the second day, the patient's nutritional status was good, there were no laboratory developments because the patient did not have another laboratory examination, and the patient's physical and clinical condition was good and the patient's blood pressure was normal.  Conclusion: After intervention for 2 days, the results of monitoring and evaluating the patient's food intake increased on the second day, reaching ≥80% for energy, protein and fat. Then, for anthropometric monitoring and evaluation, the patient has good nutritional status. Then, monitoring and evaluating laboratory data could not be carried out because the patient did not undergo another laboratory examination. Furthermore, the results of monitoring and evaluating the patient's physical and clinical condition were good and the patient's blood pressure was normal.

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