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Pengaruh Sarapan Bubur Sumsum Terhadap Kadar Gula Darah Penderita Diabetes Melitus Tipe 2 di Rumah Sakit Atma Jaya Pluit
Bibliografi
Author:
MARAKATA, NITYASEWAKA
;
Djaya, Prissilia Nanny
(Advisor);
Djuartina, Tena
(Advisor)
Topik:
DIABETES MELLITUS
;
diabetes mellitus
;
bubur sumsum
;
fasting blood glucose
;
2 hours post prandial blood glucose
;
diabetes melitus
;
bubur sumsum
;
gula darah puasa
;
gula darah 2 jam post prandial
Bahasa:
(ID )
Penerbit:
Fakultas Kedokteran Unika Atma Jaya
Tempat Terbit:
Jakarta Utara
Tahun Terbit:
2015
Jenis:
Theses - Karya Tulis Ilmiah Kedokteran (KTI-FK)
Fulltext:
KTI Nitya.pdf
(1.95MB;
29 download
)
Ketersediaan
Perpustakaan FK
Nomor Panggil:
KTI-FK-918
Non-tandon:
tidak ada
Tandon:
1
Lihat Detail Induk
Abstract
Background. The increased of people with type 2 diabetes mellitus in Indonesia is very fast. Traditional food can be used as substitute for breakfast in people with type 2 diabetes mellitus in Indonesia, one of the traditional food often eat in Indonesia is Bubur Sumsum.
Method. The research design used is a pre and post experimental quantitive research. The samples are 30 people with type 2 diabetes mellitus whom hospitalized
at Atma Jaya Hospital Pluit for at least 3 days. The participants will be measured for their fasting glucose levels, then given bubur sumsum as breakfast and then their blood glucose levels are going to be measured again for 2 hours post prandial blood glucose levels. The collection of this experiment data will take 3 days.
Result. The average fasting blood glucose levels are 152,70 ± 32,574 annd theis average on 2 hours post prandial blood glucose levels are 162,20 ± 29,154. There is no significant change as the results of this statistical research between fasting blood glucose level and 2 hours post prandial blood glucose level after taking bubur sumsum with p = 0,241.
Conclusion. Bubur sumsum can be use as substitute for breakfast in people with type 2 diabetes mellitus without making significant change on blood glucose level.
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