Utama, I Dewa Gede Agung Satriya (2021) HUBUNGAN DAYA TERIMA DENGAN BIAYA MAKAN DAN LAMA RAWAT PASIEN HIPERTRENSI. Diploma thesis, Jurusan Gizi Poltekkes Denpasar 2021.
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Abstract
ABSTRACT RELATIONSHIP OF ACCEPTANCE WITH THE COST OF FOOD RESIDUALS AND THE LONG OF TREATMENT OF HYPERTENSION PATIENTS Hypertension is a condition where there is an increase in systolic blood pressure of more than 140 mmHg and diastolic more than 90 mmHg. Hypertension is a major risk factor that leads to cardiovascular diseases such as heart attack, heart failure, stroke, and kidney disease. Many factors cause hypertension, one of which is sodium and fat intake. The purpose of this study was to determine the relationship between acceptability and the cost of leftover meals and length of stay for hypertensive patients. This research is a literature review research in June 2021 with qualitative research methods. The subjects in this study were hypertensive patients. The results of a literature review of 3 journals stated that there was an effect of food temperature on the acceptability of food. The acceptability of food can be measured by looking at leftover food, increased height or food waste, the patient's food acceptance is low. Food waste causes no costs to be lost in vain and will have an impact on the budget used for food procurement. and there is a relationship between the length of the day of stay with the queue for admission to the hospital in patients. Keywords: Acceptance, cost of leftovers, length of stay
| Item Type: | Thesis (Diploma) |
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| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | I Dewa Gede Agung Satriya Utama |
| Date Deposited: | 14 Oct 2022 06:16 |
| Last Modified: | 14 Oct 2022 06:16 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8231 |
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