PERBEDAAN ASUPAN GIZI PASIEN MENURUT TINGKAT KEPERCAYAAN DIRI DAN KINERJA AHLI GIZI DALAM MENERAPKAN PROSES ASUHAN GIZI TERSTANDAR

Merryna Nia Silvia, Martalena BR. Purba, MCN, Ph.D; dr. Endy Parjanto, Sp.A(K), MPH

2014 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang: Kejadian hospital malnutrition masih tinggi. Prevalensi malnutrisi di tiga rumah sakit di Indonesia, yaitu RSUP Dr. Sardjito Yogyakarta, RSUP Jamil Padang, dan RSUD Sanglah Bali sebesar 56,9%. Terapi diet dapat meningkatkan asupan gizi. Proses Asuhan Gizi Terstandar (PAGT) membantu ahli gizi membuat keputusan dengan berpikir kritis dalam upaya meningkatkan kualitas asuhan gizi yang aman dan efektif. Ahli gizi memerlukan kepercayaan diri dalam melaksanakan tugasnya. Beberapa penelitian medis menunjukkan bahwa kepercayaan diri yang tinggi berhubungan dengan kinerja yang lebih baik. Hal tersebut dapat berdampak positif terhadap outcome pasien. Tujuan: Untuk mengetahui perbedaan asupan gizi pasien menurut tingkat kepercayaan diri ahli gizi dalam menerapkan PAGT Metode Penelitian: Kami melakukan penelitian observasional dengan rancang bangun cross-sectional. Subjek penelitian adalah ahli gizi dan pasien rawat inap RSUP Dr. Sardjito Yogyakarta. Analisis data secara dilakukan dengan uji t, chi square, dan anova. Hasil: Asupan energi pasien pada kepercayaan diri ahli gizi baik tidak berbeda bermakna dengan kepercayaan diri ahli gizi yang tidak baik (lebih rendah 6,3%, p=0,13), demikian juga dengan asupan protein (lebih tinggi 1,8%, p=0,73). Tidak ada perbedaan bermakna rerata persentase asupan energi, yaitu selisih 3,0% (p=0.49) lebih rendah pada kinerja baik dan protein 7,1% (p=0.20) lebih tinggi pada kinerja baik. Tidak ada perbedaan bermakna kinerja ahli gizi menurut tingkat kepercayaan dirinya (p=0.23). Kesimpulan: Tidak ada perbedaan asupan gizi menurut tingkat kepercayaan diri dan kinerja ahli gizi, serta kinerja menurut tingkat kepercayaan diri ahli gizi.

Background: The incidence of hospital malnutrition is still high. Prevalence of malnutrition was 56,9% at three hospital in Indonesia, such as Dr. Sardjito Hospital Yogyakarta, Jamil Hospital Padang, and Sanglah Hospital Bali. Diet therapy might improve nutritional intake. Standardized nutrition care process (SNCP) helps dietitian to make a decision with critical thinking to improve the quality of nutritional care, i.e. safe and effective. Dietitians need self-confidence in applying their knowledge to accomplish their works. Several studies showed that higher self-confidence correlated to higher performance. That would have positive impact on patients� outcomes. Objective: To find out the difference of patient nutritional intake by dietitians� self-confidence when implement SNCP. Methods: We conducted an observational study with cross sectional design involving dietitians and hospitalized patients in Dr. Sardjito Hospital Yogyakarta. Data were analyzed using independence t test, chi square, and anova. Results: There was no significant difference in percentage average of energy intake by high self confidence compared with low self confidence (lower 6,3%, p=0.13), as well as in protein intake (higher 1,8%, p=0.73). The percentage average of energy in nutritional intake, which energy intake was 3,0% (p=0.49) lower in good performance and protein intake was 7,1% (p=0.20) higher in good performance, had no statistical difference with dietitians� performance. There was also no statistical difference between dietitians� performance and dietitians� self-confidence (p=0.23). Conclusion: There were no differences between average percentage of nutritional intake with dietitians� self-confidence and dietitians� performance. There was also no difference between dietitians� performance and their self-confidence.

Kata Kunci : kepercayaan diri, kinerja ahli gizi, asupan gizi / Self-confidence, dietitians� performance, nutritional intake