ABSTRACT CORRELATION BETWEEN DIET KNOWLEDGE WITH THE FOOD SCRAPS ON DIABETES MELLITUS PATIENT AT INPATIENT ROOM OF RSI “SULTAN HADLIRIN” JEPARA

HUSNAH, NURUL, G2B216099 (2018) ABSTRACT CORRELATION BETWEEN DIET KNOWLEDGE WITH THE FOOD SCRAPS ON DIABETES MELLITUS PATIENT AT INPATIENT ROOM OF RSI “SULTAN HADLIRIN” JEPARA. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_MUHAMMADIYAH UNIVERSITY SEMARANG" not defined].

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Abstract

Nurul Husnah1, Hapsari Sulistya Kusuma2 1.2 Undergraduate Program in Nutrition Science of Faculty of Nursing and Health Science University of Muhammadiyah Semarang Diabetes Mellitus (DM) is one of the metabolic diseases mainly noticed by hyperglycemia caused by insulin excretion and functioning disorder (ADA, 2015). In this case, the education about health is needed to improve health indicator for diabetes mellitus patients. The proper knowledge may stimulate behavioral change as the intermediate impact of health education. The food scraps maybe determined byfood appearance factors(food color, portion, and serving), the duration of the treatment, food quality, andstress level. Besides, bring in food may also be one of the factors causing the food scraps. Related to the issue, this research was aimed to find out the correlation between diet knowledge with the food scraps on diabetes mellitus patients at inpatient room of RSI “Sultan Hadlirin” Jepara. It was a quantitative research with cross sectional design. There were 30 diabetes mellitus patients taken as sample using consecutive sampling technique. In collecting the data, the researcher used questionnaire about the knowledge about diet and food scraps which then being analyzed using bivariate statistical test and chi square test. The research result showed that most of the respondents or the 22 (73.3%) respondents had proper knowledge, 16 (53.3%) respondents had staple food, 9 (30.0%) respondents had ¼ portion of dairy and poultry side dish scraps, 11 (36.7%) respondents had ¼portion of vegetable side dish scraps, and 9 (30.0%) respondents had ¼ portion of vegetables scraps. From the research, it was gained X2 13.807 p value = 0.016 for the knowledge and staple food scraps, X2 10.649 p value = 0.027 for knowledge and dairy and poultry side dish scraps, X2 8.915 p value = 0.005 for knowledge and vegetable side dish scraps, X2 10.966 p value = 0.003 for vegetable food scraps, and X2 12.102 p value = 0,004 for fruit scraps. It can be concluded that there was correlation between the knowledge about diet with the scraps of staple food, dairy and poultry side dish, vegetable side dish, vegetable, and fruit. Keywords : Diet Knowledge, Diabetes Mellitus, Food Scraps

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