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All Journal Jurnal Sehat Mandiri
Mulyatni Nizar
Poltekkes Kemenkes Padang

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Pengaruh Penggunaan Booklet pada Konseling Gizi Terhadap Perubahan Pengetahuan Pasien Diabetes Mellitus di RSUP Dr. M. Djamil Padang Tahun 2017 IswanelIy Mourbas; Novelasari Novelasari; Mulyatni Nizar
Jurnal Sehat Mandiri Vol 13 No 2 (2018): Jurnal Sehat Mandiri, Volume 13, No.2 Desember 2018
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.725 KB) | DOI: 10.33761/jsm.v13i2.71


Research in 2012 at Dr. Hospital M. Djamil Padang leftovers from 66.0% of patients treated (Mourbas, 2012), the 2016 study of the patient's remaining food was 23.4%. This figure exceeds the restriction of food leftovers based on nutritional MSS in hospitals <20%. The high number affects the healing of Diabetes Mellitus patients. This study aims to determine the effect of booklet use in nutritional counseling on changes in knowledge of Diabetes Mellitus patients in Dr. Hospital. M.Djamil Padang. This type of research is a quasi-experiment experiment designed by Two Group Pretest Postest Design, a sample of 42 people for 2 research groups. Knowledge data by interview method, questionnaire, measured before and after nutrition counseling was given. The analysis was done by univariate and bivariate using different T test 2 dependent and independent mean with a confidence level of 95% (α = 5%). The results of the study were 66.7% - 81.0% of respondents had good knowledge. in the group that received counseling with a booklet after being given counseling (81.0%), the average value of knowledge was higher in the booklet group compared to the group without the booklet both before and after counseling. The results of the independent T-test obtained no differences in knowledge in the two counseling groups (p> 0.05) both before and after counseling. The conclusion is that nutritional counseling using booklets does not affect changes in knowledge but can increase knowledge about DM disease.
Pengembangan Alat Pemorsian Nasi Sesuai Standar Diet Pasien Rawat Inap di Rumah Sakit Iswanelly Mourbas; Mulyatni Nizar; Gusnedi Gusnedi
Jurnal Sehat Mandiri Vol 15 No 2 (2020): Jurnal Sehat Mandiri, Volume 15, No.2 Desember 2020
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.587 KB) | DOI: 10.33761/jsm.v15i2.309


Background: Inaccuracy of rice portions for diets is related to the use of non-standard portioning tools. Objectives: This study aimed to develop a standardized rice portioning device for hospitalized inpatients. Methods: The process of tool design used AutoCAD software with three-dimensional parameter input that was equivalent to a portion of 150g, 200g, and 250g of steam rice. The tools were printed using a 3D printer with a food-safe Polylactic Acid filament as the base material. The accuracy of the portioning tools was measured by weighing and comparing the weight of the rice served with the hospital's standard portion. Results and conclusions: The portioning tools (150g, 200g, and 250g) have the same diameter of the base (54 mm), the surface diameters (mm) are 105.5; 105.0, 103.4, respectively; and the heights (mm) are 37; 51; and 65 respectively. The portioning devices have very good accuracy (99.2% - 100.3%) of the standard hospital portion, much better than the tools commonly used by hospitals (72-129%). They are also easy to use, easy to clean, light, and durable. Recommendation: It is recommended that the hospital use the tools for a more accurate rice portion and in accordance with established dietary standards.