HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA
Background : Recently, there are increasing numbers of cases in diabetes mellitus (DM) and hypertension each year. The health development of the inpatients for DM and hypertension cases depends on medical supply and balanced nutrient intake according to the needs of patients. The labeling on patient...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| Subjects: |
| _version_ | 1826047210160128000 |
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| author | , DAROSIA HAKIM F , Yeni Prawiningdyah, SKM, M.Kes. |
| author_facet | , DAROSIA HAKIM F , Yeni Prawiningdyah, SKM, M.Kes. |
| author_sort | , DAROSIA HAKIM F |
| collection | UGM |
| description | Background : Recently, there are increasing numbers of cases in diabetes
mellitus (DM) and hypertension each year. The health development of the
inpatients for DM and hypertension cases depends on medical supply and
balanced nutrient intake according to the needs of patients. The labeling on
patients� meals is used as a means of minimizing or avoiding error during diabetic
diet and hypertension diet given to the patients. According to secondary data
from Dr. Sardjito Hospital that stated �there was no error found on patients� diet
during period of January � June 2010�, suggesting that the diet standard is
already 100% precise. However, such data is considered as qualitative and there
is still no continuous evaluation to gain quantitative data.
Purpose of research : To find out the correlation between labeling on the
patients� meals with the accuracy of diabetic diet and low-sat diet that applied in
Department of Nutrition, Dr. Sardjito Hospital, Yogyakarta
Research methodology : The type of research is observational research with
cross sectional design. Sampling type is accidental sampling. The research was
conducted by directly recording label indicators and the weight of diabetic staple
foods (rice, steam rice, porridge and potato) and salt to be compared to diet
menu standard. The correlation between labeling and diet accuracies were test
by using chi square test for Diabetic diet and Fischer exact test for low salt diet.
Result of research : The result suggests that there is no correlation between
labeling on patients� meal with the accuracy of diabetic diet with p- value = 0.191
(p>0.05). There is a correlation between labeling on patients� meal with the
accuracy of low-salt diet with the value of P = 0 less than significant level (α) =
0,05.
Conclusion : There is no correlation between labeling on the patients� meals
with the accuracy of diabetic diet that applied in Department of Nutrition, Dr.
Sardjito Hospital, Yogyakarta and there is a correlation between labeling on the
patients� meals with the accuracy of low-salt diet that applied in Department of
Nutrition, Dr. Sardjito Hospital, Yogyakarta. |
| first_indexed | 2024-03-13T23:06:49Z |
| format | Thesis |
| id | oai:generic.eprints.org:124361 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:06:49Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1243612016-03-04T08:29:30Z https://repository.ugm.ac.id/124361/ HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA , DAROSIA HAKIM F , Yeni Prawiningdyah, SKM, M.Kes. ETD Background : Recently, there are increasing numbers of cases in diabetes mellitus (DM) and hypertension each year. The health development of the inpatients for DM and hypertension cases depends on medical supply and balanced nutrient intake according to the needs of patients. The labeling on patients� meals is used as a means of minimizing or avoiding error during diabetic diet and hypertension diet given to the patients. According to secondary data from Dr. Sardjito Hospital that stated �there was no error found on patients� diet during period of January � June 2010�, suggesting that the diet standard is already 100% precise. However, such data is considered as qualitative and there is still no continuous evaluation to gain quantitative data. Purpose of research : To find out the correlation between labeling on the patients� meals with the accuracy of diabetic diet and low-sat diet that applied in Department of Nutrition, Dr. Sardjito Hospital, Yogyakarta Research methodology : The type of research is observational research with cross sectional design. Sampling type is accidental sampling. The research was conducted by directly recording label indicators and the weight of diabetic staple foods (rice, steam rice, porridge and potato) and salt to be compared to diet menu standard. The correlation between labeling and diet accuracies were test by using chi square test for Diabetic diet and Fischer exact test for low salt diet. Result of research : The result suggests that there is no correlation between labeling on patients� meal with the accuracy of diabetic diet with p- value = 0.191 (p>0.05). There is a correlation between labeling on patients� meal with the accuracy of low-salt diet with the value of P = 0 less than significant level (α) = 0,05. Conclusion : There is no correlation between labeling on the patients� meals with the accuracy of diabetic diet that applied in Department of Nutrition, Dr. Sardjito Hospital, Yogyakarta and there is a correlation between labeling on the patients� meals with the accuracy of low-salt diet that applied in Department of Nutrition, Dr. Sardjito Hospital, Yogyakarta. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , DAROSIA HAKIM F and , Yeni Prawiningdyah, SKM, M.Kes. (2013) HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=64482 |
| spellingShingle | ETD , DAROSIA HAKIM F , Yeni Prawiningdyah, SKM, M.Kes. HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA |
| title | HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA |
| title_full | HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA |
| title_fullStr | HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA |
| title_full_unstemmed | HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA |
| title_short | HUBUNGAN LABELLING PADA ALAT MAKAN PASIEN DENGAN KETEPATAN DIET DIABETES MELLITUS (dm) DAN RENDAH GARAM (rg) YANG DIBERIKAN DI INSTALASI GIZI RSUD DR. SARDJITO YOGYAKARTA |
| title_sort | hubungan labelling pada alat makan pasien dengan ketepatan diet diabetes mellitus dm dan rendah garam rg yang diberikan di instalasi gizi rsud dr sardjito yogyakarta |
| topic | ETD |
| work_keys_str_mv | AT darosiahakimf hubunganlabellingpadaalatmakanpasiendenganketepatandietdiabetesmellitusdmdanrendahgaramrgyangdiberikandiinstalasigizirsuddrsardjitoyogyakarta AT yeniprawiningdyahskmmkes hubunganlabellingpadaalatmakanpasiendenganketepatandietdiabetesmellitusdmdanrendahgaramrgyangdiberikandiinstalasigizirsuddrsardjitoyogyakarta |