TATALAKSANA PROSES ASUHAN GIZI TERSTANDAR PASIEN DENGAN SYSTEMIC LUPUS ERYTHEMATOSUS (SLE)
DOI:
https://doi.org/10.31004/jkt.v5i3.30231Keywords:
asuhan gizi, prinsip TKTP, sistemik lupus eritomatosusAbstract
Systemic Lupus Erythematosus (SLE) terjadi ketika sel imun tubuh menyerang sel sehat yang menyebabkan terjadinya kerusakan sel pada organ. Umumnya pasien SLE mengalami perubahan metabolik yang meningkatkan risiko defisit mineral dan vitamin. Kualitas diet pada pasien dengan SLE sangat penting karena pasien SLE umumnya rentan mengalami penyakit kardiovaskular, memiliki risiko tinggi densitas mineral tulang yang rendah, kadar homosistein darah yang tinggi dan anemia. Sehinnga penelitian ini bertujuan mengetahui penerapan proses asuhan gizi pasien dengan Systemic Lupus Erythematosus (SLE) dalam memenuhi kebutuhan gizi pasien selama fase katabolik. Penelitian ini merupakan studi kasus (case study) yang dilakukan di salah satu RS di Kota Surabaya pada bulan Oktober 2023. Penelitian dilakukan dengan mengobservasi asupan makan menggunakan food recall 3x24 jam, melakukan pengukuran antropometri, serta mengambil data hasil pemeriksaan biokimia dan fisik klinis dari rekam medis dan wawancara dengan pasien. Prinsip diet yang diberikan adalah Tinggi Kalori Tinggi Protein (TKTP). Rata-rata asupan gizi pasien selama tiga hari terdiri dari energi, protein, lemak, karbohidrat, kalium, dan zat besi menandakan asupan makanan pasien termasuk baik karena persentase pemenuhan >80%. Hal ini dapat disebabkan oleh tidak adanya keluhan mual sehingga daya terima diet pasien meningkat. Dengan demikian, dapat disimpulkan bahwa target penerimaan asupan pasien terpenuhi seiring dengan kondisi fisiologis yang membaik.References
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