SUITABILITY OF NUTRITIONAL VALUE OF FOOD MENU FOR HYPERTENSION PATIENTS IN KENDAL DISTRICT GENERAL HOSPITAL

Rinaldi, Tamara Felicia (2019) SUITABILITY OF NUTRITIONAL VALUE OF FOOD MENU FOR HYPERTENSION PATIENTS IN KENDAL DISTRICT GENERAL HOSPITAL. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Hypertension is a disease that can cause death in children, adults and the elderly. In Kendal District in 2016, hypertension was number 2, which was 36,462 people. The DASH diet pattern is a diet pattern intended for hypertensive patients. The National Widyakarya Standard for Food and Nutrition is the standard for the intake of energy values for each person/day. Patients with hypertension with severe symptoms need to be hospitalized at the hospital. Hospitals that serve as health services play an important role in healing patients. Health services provided include food. Provision of food provided is based on good nutrition for hypertensive patients. Because the provision of the food menu provided by the hospital plays an important role for the recovery of patients, the purpose of this study is to analyze the nutritional value of the food menu cycle given by the hospital to patients based on the standard nutritional needs of hypertensive patients. The research method was carried out by survey method followed by observation for 4 weeks 3 times. Data obtained in the form of menu cycles, menu recipes and standard serving portions. The data was then analyzed for the nutritional value of carbohydrates, protein, fat, fiber, sodium and potassium in 1 diet menu with the Nutrisurvey program. After that the nutritional value is adjusted to the reference of the National Food and Nutrition Widyakarya in 2018 and the standard of the DASH (The Dietary Approaches to Stop Hypertension) Diet. The final step is to adjust the proportion and type of food menu that is suitable for patients with hypertension. The results obtained from this study are that the nutritional value of sodium is in accordance with the DASH diet pattern both for hospital A and hospital B, but for the nutritional value of protein, fat, potassium and fiber still not reached the standard DASH diet pattern on the breakfast, lunch and night. The carbohydrate nutritional value in the cycle menus A2, A10 and B1, B4, B6 (breakfast, lunch and dinner menu) shows the appropriate results. The amount of energy from the menu cycle A10 and B1 shows the energy value that exceeds the standards of the National Food and Nutrition Widyakarya in 2018. High potassium, fiber and protein intake and low sodium, carbohydrate and fat intake are good nutrition for hypertensive patients and help prevent risk the occurrence of hypertension. Proteins from fish and fruits such as bananas, kiwi, oranges, apples, watermelons and vegetables such as tomatoes, beans, beans, garlic, cassava leaves which are high in fiber and potassium can help lower blood pressure.

Item Type: Thesis (Other)
Subjects: 700 Arts and Recreation > 720 Architecture > 725 Public structures > Hospitals
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:45
Last Modified: 28 Nov 2019 01:45
URI: http://repository.unika.ac.id/id/eprint/20460

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