PENGARUH PENERAPAN STANDAR PROSEDUR OPERASIONAL (SPO) KONSELING GIZI TERHADAP PERUBAHAN ASUPAN MAKAN PASIEN RAWAT INAP DI RUMAH SAKIT PRATAMA YOGYAKARTA

2018-07-31

en

Thesis

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Background: Hospital food service is a series of activities ranging from planning meals menu planning to meals served to patients. The Hospital food service is carried out in order to provide both good quality and quantity food as needed and adequate service for clients or patients who need it. Based on the results of coms stock patient in 2016 is 31.3% and in the year of 2017 for about 26.9%, from those can be assumed patient intake is less than 80%. The minimum expected intake of patients is 80% based on the Nutrition Adequacy Rate (AKG). Purpose: Knowing the Influence of Application of Standard Operating Procedures (SPO) Nutrition Counseling to Change Feeding Patient intake in hospital ward Pratama Yogyakarta Methods research: False experiments with the design of two treatment groups: 1. The comparison group was the patient who was given nutritional counseling prior to the application of SPO nutrition counseling. 2. Treatment groups were patients who were given nutritional counseling after the application of SPO nutrition counseling with the sample number of samples: 36 respondents Test data normality by One-Sample Kolmogorov-Smirnov Test and reliability test with Chronbach alpha test. Data analysis using independent t-test and paired t-test. Results: The minimum and average patient intake in the comparison group and treatment group before nutrition counseling was less than the minimal target of 80%. There was an increase in dietary intake of vegetable and vegetable side dishes in the comparison group, and there was an increase in staple food intake, vegetable side dishes and vegetables in the treatment group. A more significant increase occurred in the treatment group, mean P <0.05. Giving nutrition counseling by applying SPO counseling nutrient influenced on increased intake of food significantly on staple food P = 0,008, vegetable side dish P = 0,002 and vegetable P = 0,003. Conclusion : There is influence of application of Standard Operating Procedure (SPO) Nutrition Counseling to change of feeding intake of patient. Keywords : application, Standard Operating Procedures (SPO) nutritional counseling, changes, food intake