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Jurnal Vol.7, No.1

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ARTIKEL - Juli 2010, Vol.7, No.1

Status gizi pasien bedah mayor preoperasi berpengaruh terhadap penyembuhan luka dan lama rawat inap pascaoperasi di RSUP Dr Sardjito Yogyakarta

Susetyowati1, Maya Ija2, Akhmad Makhmudi3

ABSTRACT

Background
: Severe malnutrition affects morbidity due to disrupted wound healing and decreased endurance against infection. There are some factors that cause malnutrition in surgical patients. Two major factors are lack of food intake and process of inflammation that cause increase of catabolism and decrease of anabolism. The condition can be identified from the decrease of albumin serum and muscle hypothrophy.
Objective : The study aimed to identify impact of nutrition status of preoperative major surgical patients based on Nutritional Risk Index (NRI) indicator to wound healing and post operative length of stay.
Method : The study was observational with prospective cohort study design. Nutrition screening was undertaken to the group that met inclusion criteria at the preliminary process of hospitalization using NRI indicator to identify nutrition status of surgical patients. Next, the group was split into two, one with undernourished nutrition status and the other with good nutrition status. Assessment of nutrition status of patients was based on NRI obtained from level of serum albumin and current and usual weight ratio within the last 6 months. Weight assessment was made during early hospitalization or weight within the last 6 months.
Result : The result of the study showed there was significant association between nutrition status and wound healing and post operative length of stay (p<0.05). The result of logistic regression test showed there was impact of nutrition status to wound healing and post operation length of stay. Patients with undernourished nutrition status based on NRI contributed 4.8 times greater for the prevalence of poor wound healing than those with good nutrition status (95%CI: 1.179-19.880). Patients with undernourished nutrition status based on NRI contributed 5.5 times greater for extended length of stay > 7 days than those with good nutrition status (95% CI:4.701-50.914).
Conclusion : There was impact of nutrition status of preoperative major surgical patients based on NRI indicator to wound healing and post operative length of stay.

Key words : nutrition status, nutritional risk index, wound healing, length of stay, surgical patients

1 Program Studi Gizi dan Kesehatan, Jl. Farmako, Sekip Utara, Yogyakarta, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
2Rumah Sakit Dr. Mohammad Hoesin Palembang, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
3 Bagian Anak RSUP Dr. Sardjito, Yogyakarta

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Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarso Pontianak

Widyana Lakshmi Puspita1, Yenny Prawiningdyah2, Fatma Zuhrotun Nisa3

ABSTRACT

Background
One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.
Objective : The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.
Method : The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.
Result : Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.
Conclusion : The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

Key words : HACCP, microbiological hazards, animal-based foods

1Instalasi Gizi RSUDUD Dr. Soedarso, Pontianak, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
2Instalasi Gizi RSUP Sardjito, Jl Kesehatan, Yogyakarta
3Program Studi Gizi dan Kesehatan, Fakultas Kedokteran, UGM, Jl Farmako, Sekip Utara, Yogyakarta 55281, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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Faktor-faktor yang berhubungan dengan kejadian GAKY pada anak sekolah dasar di pinggiran pantai Kota Palu Provinsi Sulawesi Tengah

Normawaty Patuti1, Toto Sudargo2, Deddy Nur Wachid3

ABSTRACT

Background
: Iodine deficiency disorder (IDD) is one of serious health problems considering that it has great impact to survival and quality of human resources. The core problem of IDD is initially caused by lack of iodine in water and soil, then heightened by goitrogenic substances in the food consumed, more pollutants as side effects of industrial waste, the blocking agent which naturally exists in water and soil in the surrounding dwelling places.
Objective : The study aimed to identify factors affecting the prevalence of IDD among elementary school children at coastal region.
Method : The study was analytic observational with cross sectional design. Population and samples of the study were elementary school children of grade 4-6 proportionally chosen that fulfilled inclusion criteria. Variables observed were consumption pattern, environment (drinking water plumbum), and children’s hemoglobin. Data analysis used computer software at significance level p<0.05 and confidence interval 95% and estimation of risk level (Odds Ratio) with chi square. The result of analysis was presented in frequency distribution table and percentage. Analysis of food nutrient was done with recall 24 hours, dietary history. Examination was made to thyroid gland palpation and hemoglobin using cyanomethemoglobin and drinking water plumbum using Atomic Absorption Spectrophotometer.
Result : The result of independent and dependent statistical test showed that there was significant effect of consumption pattern of protein source to the prevalence of IDD (p<0.05), iron source to the prevalence of IDD (p<0.05), zinc source to the prevalence of IDD (p<0.05), iodine source to the prevalence of IDD (p<0.05) and hemoglobin source to the prevalence of IDD (p<0.05). Meanwhile, there was no effect of source goitrogenic (thiocyanate) to the prevalence of IDD (p>0.05), drinking water plumbum level to the prevalence of IDD (p>0.05).
Conclusion : There was significant effect of consumption pattern of protein, iodine and hemoglobin level to the prevalence of IDD among elementary school children at coastal region of Palu Municipality. There was no effect of drinking water plumbum level to the prevalence of IDD among elementary school children at coastal region of Palu Municipality.

Key words: iodine deficiency disorder, elementary school children, coastal region

1Dinas Kesehatan Singgani, Palu, Sulawesi Tengah, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
2Magister Gizi Kesehatan UGM, Jl Farmako, Sekip Utara, Yogyakarta 55281, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
3Bagian Penyakit Dalam, Fakultas Kedokteran, Universitas Gajah Mada

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Frekuensi konsumsi growol berhubungan dengan angka kejadian diare di Puskesmas Galur II Kecamatan Galur Kabupaten Kulonprogo Provinsi DIY

Anastasia Eni R1, Lily Arsanti Lestari2, M.Juffrie3

ABSTRACT

Background
: Diarrhea is a serious health problem in developing countries because 25% of total mortality rate among children in the world is caused by diarrhea and has caused 3-4 million of children to die annually. In Indonesia diarrhea is also a major health problem whereby morbidity rate of diarrhea in 2004 was still relatively high, i.e. 280/1000 population and the second cause of death in underfives. At the working area of Galur II Health Center mortality rate caused by diarrhea in 2007 increased from none to 2 deaths in underfives (3.14/1000) and diarrhea was in the first rank of 10 major diseases in inpatient service activities. One cause of diarrhea is imbalance of intestinal microbes in the digestive tract. This is due to two groups of bacteria (harmful and useful/probiotic bacteria) that kill each other. Previous studies on the potential of probiotic show that Lactobacillus rhamnosus GG was effective in preventing diarrhea and shortening the duration of diarrhea. Growol contains Lactobacillus case subsp. Rhamnosus TGR 2 that has the potential as probiotic.
Objective : To identify association between frequency of growol consumption and the prevalence of diarrhea.
Method : The study was observational with cross sectional design carried out at the area of Galur II Health Center, Subdistrict of Galur, District of Kulonprogo, Province of Yogyakarta Special Territory. Population of the study were children of 1-5 years old with criteria willing to be studied, were not malnourished and came for weighing at Posyandu (integrated service post) in November 2008. Data collected were analyzed using linear regression test at significance 95% and descriptively.
Result : Out of 472 underfives, 244 (52%) were boys and 228 (48%) girls; 22.4% had diarrhea and 77.54% had never had diarrhea; 160 consumed growol and 12 of them (7.5%) had diarrhea; 312 did not consume growol and 94 of them (30.52%) had diarrhea. Respondents consumed growol in average 3.8 times/week. There was association between frequency of growol consumption and the prevalence of diarrhea according to the equivalent Y=0.474-0.079 X or growol could prevent diarrhea if consumed minimum 6.4 times/week.
Conclusion :There was association between frequency significant relationship between growol frequency consumption and diarrhea rate.

Key words : growol, growol frequency consumption, diarrhea rate

1 Puskesmas Dlingo 1, Dinas Kesehatan Bantul, Daerah Istimewa Yogyakarta, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
2 Program Studi Gizi Kesehatan Fakultas Kedokteran UGM Yogyakarta, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
3 Bagian Anak RSUP Dr. Sardjito, Jl. Kesehatan, Yogyakarta, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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Studi validasi indeks massa tubuh dan rasio lingkar pinggang panggul terhadap profil lipid pada pasien rawat jalan di Poli Jantung RSUP Dr. Sardjito Yogyakarta

Tenta Septina1, Martalena Purba2, Yayuk Hartriyanti3

ABSTRACT


Background : Obesity is one of nutrition status categories that can be measured with various methods, just like nutrition status. So far, anthropometric methods such as body mass index (BMI) and Waist-to-Hip Ratio (WHR) are commonly used due to their practicality and inexpensiveness. However, biochemical examination will give more objective result, apart from its ability to make early detection of body changes. Lipid profile is a biochemical method that can be used to predict excess of fat deposit (hyperlipidemia) that causes obesity.
Objective : To identify validity of BMI and WHR compared to lipid profile of out-patient at cardiology clinic of Dr. Sardjito Hospital.
Methods : The study was observational with cross sectional design undertaken at cardiology clinic of Dr. Sardjito Hospital Yogyakarta. Samples were patients of over 40 years old that had blood lipid profile whose height, weight, waist and hip circumference could be measured and were willing to participate. Patients on wheel chair or unable to stand up properly and wearing tight clothes were excluded. Sensitivity and specificity test was made to assess the validity of BMI and WHR against lipid profile.
Result : As many as 52 samples (53.6%) had hypercholesterolimia, 45 (46.4%) had normocholesterolemia. As many as 38 samples (39.2%) had hypertrygliceridemia, 59 (60.8%) had normotrygliceridemia. Based on BMI 76 samples (78.3%) were obese and 21 (21.7%) non obese. Based on WHR as many as 79 samples (81.5%) were of central obese and 18 (18.5%) non obese. Sensitivity of BMI and WHR was good but their specificity was low.
Conclusion : BMI and WHR could be used to detect hypercholesterolemia and hypertrygliceridemia due to their good sensitivity; but they could not be used to predict normocholesterolemia and normotrygliceridemia due to their low specificity.

Key words : lipid, body mass index, waist to hip ratio, obesity, sensitivity, specificity

1 Puskesmas Mergangsan, Jl. Kolonel Soegiono 98 Yogyakarta, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
2Instalasi Gizi RSUP Dr. Sardjito/Program Studi Gizi Kesehatan FK UGM, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
3 Program Studi Gizi Kesehatan Fakultas Kedokteran UGM. e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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Asupan zat gizi, status gizi dan motivasi serta hubungannya dengan produktivitas pekerja perempuan pada bagian pencetakan di Pabrik Bakpia Pathuk 25 Yogyakarta

Rina Kusriyana1, Siti Helmyati2, R. Dwi Budiningsari3

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.
Methods : 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 filling department) within 3 times observation.
Results : 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 significant association between motivation and productivity. Concurrently only motivation had significant association with productivity.

Key words : nutrient intake, nutrition status, motivation, productivity, female workers

1UPTD Puskesmas Jatinegara, Jl. Raya Jatinegara Tegal, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
2 Program Studi Gizi Kesehatan Fakultas Kedokteran UGM, Jl. Farmako, Sekip Utara, Yogyakarta 55281, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
3 Magister Gizi dan Kesehatan Fakultas Kedokteran UGM, Jl. Farmako, Sekip Utara, Yogyakarta 55281, e-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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