Perpustakaan Terpadu

Stroke iskemik merupakan jenis penyakit stroke yang memiliki prevalensi terbanyak, terjadi akibat adanya gumpalan yang menyumbat pembuluh darah dan menimbulkan hilangnya suplai darah ke otak. Faktor yang berperan dalam terjadinya stroke iskemik adalah kadar kolesterol total. Penatalaksanaan gizi terhadap pasien stroke di rumah sakit yaitu melalui pemberian diet. Asupan energi dan zat gizi yang didapat dari pemberian diet jika dikonsumsi dengan baik oleh pasien maka akan memberikan pengaruh positif pada penurunan kadar kolesterol total dan proses pemulihan pasien. tujuan penelitian ini adalah untuk mengetahui hubungan diet stroke dengan asupan energi dan zat gizi, kadar kolesterol total serta lama rawat inap penderita stroke iskemik di RSUD Dr. Mohamad Saleh Kota Probolinggo. Rancangan penelitian ini yaitu deskriptif analitik dengan desain penelitian cross sectional. Pengambilan sampel menggunakan accidental sampling sebanyak 5 pasien. Dilakukan pada tanggal 9 – 23 Desember 2022. Metode pengumpulan data yang digunakan adalah wawancara menggunakan kuesioner identitas, mencatat jenis diet yang diberikan, menghitung asupan menggunakan food recall dan food comstock, dan mencatat kadar kolesterol total pasien melalui data rekam medik. Hasil penelitian ini menunjukkan karakteristik responden lebih banyak perempuan, mayoritas berusia > 50 tahun, dan seluruhnya memiliki riwayat penyakit hipertensi. Diberikan diet rendah lemak dan diet rendah garam dengan asupan energi dan zat gizi pasien secara keseluruhan tergolong <90% kebutuhan, mayoritas memiliki kadar kolesterol total tinggi dan tergolong dalam proses pemulihan cepat (< 7 hari). Kata kunci: Jenis diet stroke, asupan energi dan zat gizi, kadar kolesterol total, lama rawat inap, stroke iskemik

Ischemic stroke is the type of stroke that has the highest prevalence, occurring due to a clot that blocks a blood vessel and causes a loss of blood supply to the brain. A factor that contributes to the cause of ischemic stroke is total cholesterol levels. Nutritional management of stroke patients in the hospital is through the provision of diet. The intake of energy and nutrients obtained from the provision of diet if properly consumed by the patients will have a positive impact on reducing total cholesterol levels and the patient's recovery process. the purpose of this study was to determine the relation between stroke diet with energy and nutrient intake, total cholesterol levels and length of hospital stay for ischemic stroke patients in RSUD Dr. Mohamad Saleh Probolinggo City. This type of research is analytical descriptive with cross sectional research design. The sample collection used accidental sampling as many as 5 patients. Conducted on December 9-23, 2022. The data collection method used was an interview using an identity questionnaire, noting the type of diet given, calculating intake using food recall and food comstock, and documenting the total cholesterol levels of patients through medical record data. The results of this study showed that the characteristics of respondents were more female, the majority were > 50 years old, and all had a history of hypertension. Patients were given a low-fat diet and a low-salt diet. The intake of energy and nutrients of patients was classified as <90% of the needs, the majority had high total cholesterol levels and were classified as in the fast recovery process (<7 days). Keywords: Types of stroke diet, energy and nutrient intake, total cholesterol levels, length of hospital stay, ischemic stroke