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Da�ar Spesifikasi Bahan Makanan
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NCP 1B (BALITA)
Adime Gizi Buruk Recovery
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POLITEKNIK KESEHATAN SEMARANG JURUSAN GIZI JL. WOLTER MONGINSIDI NO.115 PEDURUNGAN - SEMAARANG
PERENCANAAN TERAPI DIET (ADIME) NAMA MAHASISWA
Nani hardianti
NIM
P17431110068
PARAF IDENTITAS PASIEN NAMA : PASIEN (INISIAL) ALAMAT ALAMAT : ASESMEN GIZI
SUKU BANGSA
:
UMUR
:
DATA RIWAYAT DIET/ MAKAN (FOOD/ • • • • • • •
______
PEKERJAAN
:
JENIS KELAMIN KELAMIN
:
NUTRITION HISTORY ) NUTRITION HISTORY
Makan teratur 3 kali sehari Lauk biassnya digoreng Menyukai sayur kangkung dan sop Menyukai cemilan berupa roti kering Nasi yang dimakan tiap makan 200gr Menyukai rempelo ati Menyukai saus botolan
Kesimpulan : DATA BIOKIMIA/ PEMERIKSAAN PEMERIKSAAN MEDIS/ TERAPI MEDIS YANG DIPEROLEH (BIOCHEM DATA, MEDICAL TEST, and PROCEDURES) Parameter Kadar Pasien Asam urat urat
Kadar Normal
10 mg/dl
3,4-7 mg/dl mg/dl
Kesimpulan : kadar asam ura pasien tinggi DATA PENGUKURAN ANTROPOMETRI (ANTHROPOMETRIC MEASUREMENT) TB= 155 cm BBI = (TB-100) = (155-100) = 55 KG
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Da�ar Spesifikasi Bahan Makanan
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NCP 1B (BALITA)
Adime Gizi Buruk Recovery
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RIWAYAT PASIEN (CLIENT HISTORY ) : Medication & supplement use, medical/health history Social,personal/ family history, nutrition knowledge, perception & behaviour.
NO
•
Bekera sebagai wiraswastawan
•
Tiggal denagn istri, anak, dan cucu
•
Pernah megalami stroke pada tahun 2004
PROBLEM Pengetahuan yang kurang
ETIOLOGI Menyukai jeroan
SIMPTOM Kadar asam urat menca mg/dl yang dapat dinyatak tinggi
RUMUSAN DIAGNOSIS GIZI 1. Pengetahuan yang kurang ditandai dengan kadar asam urat yang tinggi yaitu 10 mg/d
INTERVENSI GIZI PERENCANAAN TERAPI DIET : diet Stroke 2 makanan saring Rendah Garam 2 TUJUAN : SYARAT DIET Memberikan makanan untuk Pemberian sayuran dibatasi You're Reading a Preview mempertahankan status gizi pasien Memilih lauk hewai yang renda Unlock full access with a free trial. koleseroldiberikan dalam porsi tapi sering Download With FreeTrial
PERHITUNGAN KEBUTUHAN GIZI BEE= 35 kkal x BB = 35 kkal x 55 = 1925 kkal P = 1 gr x BB = 1 x 55 = 55 gr L (25%) = 25% x 1925 = 53,47 gr KH(65%)= 65% X 1925 = 312,8 gr
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MACAM DIET & CARA PEMBERIAN BENTUK MAKANAN/ (food delivery):
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FREKUENSI :
JUMLAH YANG D
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Adime Gizi Buruk Recovery
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MONITORING DAN EVALUASI
Parameter yang dimonitor
Waktu
Metode yang diunakan
Target penca
Tensi darah
1 hari
Pengukuran ekanan darah
Tekanan darah 120/80
Kadar asam urat
1 bulan Pemeriksaan laboratorium 1 hari Comstock
Asupan Pengetahuan pasien dan keluarga
Bahan Makanan Sumber karbohidrat
Protein hewani
Protein nabati
Sayuran
Buah-buahan
Lemak Bumbu
1 minggu
Konseling
BAHAN MAKANAN YANG BOLEH DIBERIKAN Beras, kentang, singkong, terigu, tapioca, hungkuwe, makanan You're yang diolah dari Reading a Preview
Kadar asaam
Pasien mener makanan Pasien dan pasien menera diet yang telah
BAHAN MAKANAN YANG DIANJURKAN/DIBATASI makanan yang diolah makanan tersebut diatas t dapur dan soda seperti m bihun, roti, biscuit, kue keri Unlock full access with a free trial. Semua sumber protein Daging dan ikan (max 100gr/ hari) dalam jumlah terbatas. Download With Free Trial diolah atau diawetkan deng Telur maksimal 1 butir /hari Semua kacang-kacangan Keju kacang tanah dan sem kacang tanah yag dima garam dapur Semua sayuran sega Semua sayuran segar yang dengan garam dapur tidak diawetkan dengan garam benzoate seperti: sawi asin dapur dan narium benzoate Semua sayuran segar yan Semua buah-buahan segar yang tidak diawetkan dengan dengan garam dapur garam dapur dan narium benzoate seperti Sign up to vote on this title buah-bua benzoate Useful Not useful Minyak goring, mentega, Margarig dan mentega bias margarine tapa garam Bumbu-bukmbu yang Semua bumbu kering yang
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Da�ar Spesifikasi Bahan Makanan
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NCP 1B (BALITA)
Adime Gizi Buruk Recovery
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STANDAR BAHAN MAKANAN SEHARI
bahan makanan nasi/penukar lauk hewani rendah lauk hewani sedang lauk nabati sayur B buah susu rendah lemak susu tanpa lemak gula minyak sayur c
porsi 5P 2P 1P 1P 3P 4P 1P 4P 5P
Energi Protein 875 20 100 14 75 7 75 5 75 3 200 150 200 250 2000
Lemak
Ka
4 5 3
7
10
56
25 47
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Da�ar Spesifikasi Bahan Makanan
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NCP 1B (BALITA)
Adime Gizi Buruk Recovery
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PERENCANAAN MENU MENU
PENUKAR
GRAM
NILAI GIZI ENERGI
PROTEIN
LEMAK
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Da�ar Spesifikasi Bahan Makanan
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Adime Gizi Buruk Recovery
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PERENCANAAN MENU JAM& MENU
PENUKAR
GRAM
NILAI GIZI ENERGI
PROTEIN
LEMAK
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Da�ar Spesifikasi Bahan Makanan
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Adime Gizi Buruk Recovery
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Da�ar Spesifikasi Bahan Makanan
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Da�ar Spesifikasi Bahan Makanan
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PERENCANAAN ASUHAN GIZI ASESMEN GIZI
DIAGNOSIS GIZI
INTERVENSI GIZI
MONITOR
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STANDAR MAKANAN SEHARI Bahan makanan
Penukar
Karbohidrat
Protein
Lemak
Ene
Nasi/ penukar Lauk hewani/penukar Lauk nabati/penukar Sayur A Sayur B Buah Susu
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Da�ar Spesifikasi Bahan Makanan
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Adime Gizi Buruk Recovery
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STANDAR MAKANAN SEHARI Bahan makanan
Penukar
Karbohidrat
Protein
Lemak
Ene
Nasi/ penukar Lauk hewani/penukar Lauk nabati/penukar Sayur A Sayur B Buah Susu Tinggi Lemak Gula/penukar
Minyak/penukar
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JUMLAH
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FORMULIR PERENCANAAN MAKAN SEHARI NAMA /NIM
WA KTU
HIDANGA N
Bubur tepung beras Sup cream labu dan ayam
Loaf tahu
Sari jeruk dan wortel
:
______________________
: __________
KASUS
: __________
LEM AK (gra m)
HIDR AT ARAN G (gra m)
BAHAN MAKANAN
BER AT (gra m)
ENE RSI (kka l)
PROT EIN (gra m)
Tepung beras
25
87,5
2
20
Maizena
25
87,5
2
20
Ayam
40
50
7
Labu kuning
50
12,5
0,5
Margarine
5
50
Tahu
100
‘Fe (m g)
Na / Ka
2 2,5 5
Telur
13,7 18,7 1,75 1 You're Reading a Preview 5 5
Jeruk
100
Unlock full access with a free trial.
50
12
Download With Free Trial 50 12,5 0,5
2,5
Maizena
10
43,7
10
Strawberry
100
50
12
gula
10
50
12
Macaroni
50
175
4
40
Tepung terigu
10
47,5
1
10
Telur
30
37,5
3,5
Tempe
50
75
5
Wortel Maizena
NAMA PASIEN
1
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7
Chol
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Da�ar Spesifikasi Bahan Makanan
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sumsum
Puree kentang
Sup bolabola tahu
Pepes ikan Milkshak e melon
Bubur ubi
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Adime Gizi Buruk Recovery
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beras Santan
40
25
Gula
10
50
Kentang
200
175
Margarine
5
50
Tahu
100
75
5
3
Telur
13,7
18,7 5
1,75
1
Wortel
50
12,5
0,5
Ikan kakap
50
50
7
melon
100
50
Susu
100
62,5
3,5
Ubi
50
87,5
2
20
20
87,5
2
20
40 10
50 50
Tepung beras santan Gula
2000
2.5 12 4
40 5 7
2,5 2 12 3
5
5 12 56
47
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DAFTAR PESANAN BAHAN MAKANAN PRAKTEK DIETETIKA Nama Mahasiswa
:
Nomor kasus
:
NIM
:
Tanggal Praktek
:
Berat (gram) Go l
I
Nama Bahan Makanan
Beras
BDD (%)
Bers ih
Kotor
Ket
G ol
Nama Bahan Makanan
VI
Susu sapi segar
Kentang
Tepung susu whole Tepung susu skim
Roti putih Tepung beras Tepung terigu
II
VI I
Minyak goring Margarine Kelapa tua Kelapa 1/2 tua Kelapa parut
VI
Bumbu
Daging sapi Daging ayam Ikan …… Telur ayam Telur bebek
BDD (%)
Ber (gra Bers h
You're Reading a Preview I
Bawang Unlock full access with a free trial. III
Kacang hijau Kacang tanah Kacang …….. Tahu Tempe
IV
merah Bawang Download With Free Trial putih Bawang Bombay Cabe ….. Kecap Kemiri
Bayam Buncis Labu siam Wortel
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Da�ar Spesifikasi Bahan Makanan
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PENYULUHAN DAN KONSULTASI GIZI You're Reading a Preview Unlock full access with a free trial.
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