Detail Cantuman Kembali
PENGARUH PEMBERIAN KONSELING GIZI TERHADAP TINGKAT PENGETAHUAN DAN SISA MAKANAN RENDAH GARAM PADA PASIEN HIPERTENSI RAWAT INAP DI RUMAH SAKIT UMUM DAERAH LANGSA
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THE EFFECT OF NUTRITION COUNSELING ON KNOWLEDGE
LEVEL AND LOW SALT FOOD RESIDUALS IN HOSPITALIZED HYPERTENSION PATIENTS GENERAL LANGSA AREA
1
Alvi Akmalia
2
, Silvia Wagustina
ABSTRACT
Background: The rest of the patient's food at Langsa Hospital in 2021 was 22.43%, which means that it is above the minimum service standard that has been set. The provision of nutritional counseling is a means to convey and motivate patients in spending food. The purpose of this study was to determine knowledge and food waste before and after being given nutritional counseling.
Methods: This type of research is a quasi-experimental with One group pre/post test design. The study was conducted at Langsa Hospital in April 2022. The research subjects were 30 inpatients with hypertension according to the inclusion criteria. Food waste was obtained by using the Comstock visual method, while knowledge about hypertension was obtained using a question questionnaire. The analysis used is the Dependent T-test.
Results: The average knowledge obtained after being given counseling is 82.67. Meanwhile, on average the most leftovers after counseling were staple foods as much as 1.00 (25%) with p-value 0.005, animal side dishes as much as 0.80 (25%) with p-value 0.006, vegetable side dishes as much as 0.73 (25%) with p-value 0.001, fruit as much as 0.33 (0%) with p-value 0.005 and vegetables as much as 0.77 (25%) with p-value 0.002
Conclusion: There is an effect of counseling on the patient's level of knowledge and food waste.
Recommendation: It is hoped that hospital nutritionists will continue to provide
counseling to support the success of patients in carrying out their diets.
Keywords: Knowledge, Nutrition counseling, Food Waste
