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dc.creatorWidiany, Fery Lusviana
dc.creatorRochadi, Rochadi
dc.creatorSusetyowati, Susetyowati
dc.date2016-03-01
dc.date.accessioned2019-11-06T14:32:12Z
dc.date.available2019-11-06T14:32:12Z
dc.identifierhttps://www.nutrisiajournal.com/index.php/JNUTRI/article/view/69
dc.identifier10.29238/jnutri.v18i1.69
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/xmlui/handle/123456789/34367
dc.description  Background : Malnutrition is common in hospitalized patients, particularly surgery, resulting in slowing the wound healing up to death. 34.7% malnourished patients who did not receive nutritional support are at risk of postoperative complications. Nutritional support can be given with tempeh flour pudding containing arginine and branched-chain amino acids. Objective : To investigate the effect of nutritional support in the form tempeh flour pudding on wound healing in surgical patients. Methods : This quasi-experimental study involve 152 elective surgery patients aged> 18 years. On the treatment group, the diet compliance is controlled, patient needs were adjusted after given tempeh flour pudding, whereas the control group were given hospital diet according to their needs. The independent variable is nutritional support, the dependent variable is wound healing. Data were analyzed by considering another variables, included ASA (American Society of Anesthesiologists Physical Status Classification) status. Results : Chi-square test the effect of nutritional support in the form tempeh flour pudding on wound healing showed p-value = 0.022, RR = 1.4. In multivariate test, ASA status has the most powerful effect on wound healing (B = 2.659, RR = 1.499, 95% CI = 1.142 - 1.969, p-value = 0.011). Conclusion : Nutritional support in the form tempeh flour pudding significantly effects on wound healing in surgical patients.   Keywords : Nutritional support, tempeh flour pudding, wound healing, surgery patient.en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherPoltekkes Kemenkes Yogyakartaen-US
dc.relationhttps://www.nutrisiajournal.com/index.php/JNUTRI/article/view/69/40
dc.sourceJURNAL NUTRISIA; Vol 18 No 1 (2016): Maret 2016; 1-6en-US
dc.source2614-7165
dc.source1693-945X
dc.titlePemberian Dukungan Gizi Puding Tepung Tempe Mempengaruhi Penyembuhan Luka Pasien Bedahen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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  • NUTRISIA [60]
    NUTRISIA, with registered number ISSN 1693-945X (print), 2614-7165 (online) is a scientific journal published by Poltekkes Kemenkes Yogyakarta. The journal registered in the CrossRef system with Digital Object Identifier (DOI) prefix 10.29238. The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition. Nutrisia is published biannually in March and September. The journal publishes original research articles, review articles, case studies and clinical trials in an open access format. Furthermore, time to first decision has been set to be within 6 weeks to facilitate rapid dissemination of high quality accepted articles. For a detailed description of the different types of manuscripts, the readers can consult the online Guide for authors. The material is subject to the highest standards of editorial revision and peer review. Papers describing research involving human subjects and the procedures followed should conform to ethical standards. Articles containing promotional material (advertisements), whether implicit or explicit will not be included in the Journal.

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