TUGAS TERSTRUKTUR MATA KULIAH KOMPUTASI GIZI

Analisis Recall 24 Hours menggunakan Software Nutrisurvey

Disusun Oleh :

Oryza Dwi Nanda 101411233015

UNIVERSITAS AIRLANGGA
FAKULTAS KESEHATAN MASYARAKAT
PRODI S1 ILMU GIZI
2017
 TOTAL ANALYSIS OF SEVERAL FOOD RECORDS

==================================================================
Total analysis of several food records
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Food Amount energy
___________________________________________________________________________

Recall ke-1.epl

Hari pertama
Makan Siang (11.30)
mie kering 80 g 260.0 kcal
corned beef 60 g 161.3 kcal
cabe merah 10 g 2.7 kcal
jeruk manis 25 g 11.8 kcal
gula pasir 8g 31.0 kcal
Mineral water carbonated 300 g 0.0 kcal

Makan Pagi (6.45)

kue bolu 75 g 155.2 kcal
Cheese 10 g 24.2 kcal
Mineral water carbonated 240 g 0.0 kcal

Hari kedua
Selingan Malam (21.00)
jeruk manis 100 g 47.1 kcal

Makan Malam (19.45)

ayam 60 g 170.9 kcal
lontong 40 g 75.2 kcal
kacang tanah tanpa kulit 10 g 56.7 kcal
kecap 5g 3.0 kcal
minyak kelapa sawit 5g 43.1 kcal
Mineral water carbonated 480 g 0.0 kcal

selingan sore (15.30)

biscuit malkist crackers 40 g 178.8 kcal
jeruk manis 50 g 23.5 kcal

Makan Siang (11.30)

mie basah 30 g 42.3 kcal
makaroni 20 g 70.6 kcal
minyak kelapa sawit 20 g 172.4 kcal
Fried sausage (R) 20 g 60.3 kcal
bakso pentol 30 g 111.0 kcal
sambal 10 g 10.2 kcal
sawi putih mentah 10 g 1.5 kcal
White cabbage fresh 5g 1.2 kcal
Mineral water carbonated 480 g 0.0 kcal
Recall ke-2.epl

Hari pertama
Selingan Sore (15.30)
biscuit malkist crackers 70 g 312.9 kcal
Mineral water carbonated 240 g 0.0 kcal

Selingan Siang (13.00)

jeruk manis 50 g 23.5 kcal
Mineral water carbonated 120 g 0.0 kcal

Makan Pagi(06.30)
Oats whole grain 40 g 141.3 kcal
susu dancow coklat 38 g 164.6 kcal
Mineral water carbonated 200 g 0.0 kcal
Mineral water carbonated 480 g 0.0 kcal

Hari kedua
Makan Malam
daging sapi 75 g 201.7 kcal
santan 20 g 14.2 kcal
nasi putih kukus 120 g 156.0 kcal
==================================================================
Result
==================================================================
Nutrient analysed recommended percentage
content value value/day fulfillment
___________________________________________________________________________
energy 1364.2 kcal 2126.0 kcal 64 %
water 1280.0 g 2000.0 g 64 %
protein 52.1 g(15%) 69.0 g 76 %
fat 57.8 g(37%) 71.0 g 81 %
carbohydr. 160.2 g(47%) 292.0 g 55 %
dietary fiber 8.5 g 30.0 g 28 %
alcohol 0.0 g - -
PUFA 8.0 g - -
cholesterol 134.5 mg - -
Vit. A 887.7 g 600.0 g 148 %
carotene 0.0 mg - -
Vit. D 0.8 g 15.0 g 5%
Vit. E (eq.) 2.3 mg - -
Vit. B1 0.5 mg 1.1 mg 45 %
tot. fol.acid 91.3 g - -
Vit. C 75.4 mg 65.0 mg 116 %
sodium 888.1 mg 1500.0 mg 59 %
potassium 1037.3 mg 4500.0 mg 23 %
calcium 735.1 mg 1200.0 mg 61 %
magnesium 273.4 mg 200.0 mg 137 %
sorbit 0.0 g - -
phosphorus 625.8 mg 1200.0 mg 52 %
iron 6.0 mg 26.0 mg 23 %
retinol 109.3 g - -
zinc 7.4 mg 16.0 mg 46 %
Vit. E 0.2 mg 15.0 mg 1%
sat. FA 28.5 g - -
glucose 0.1 g - -
tryptophane 0.6 g - -
iodine 3.0 g 150.0 g 2%
copper 0.7 mg 16.0 mg 4%
Vit. B2 0.6 mg 1.3 mg 45 %
niacine 8.0 mg 12.0 mg 67 %
Vit. B6 0.9 mg 1.2 mg 73 %
DIAGRAM ANALYSIS OF SAVERAL FOOD RECORDS
 GRAFIK ENERGY REQUIREMENT

ANALISIS FOOD FOR DEFICIT SUPLAY

RECALL 1

With the following foods you can fullfill the deficits

Deficit in protein: 1.7 g Recommended: 69.0 g/day

Tofu fresh 21 g 16.6 kcal

Curds with at most 10% fat (dry matter) 13 g 9.7 kcal
Beef lean fresh cooked 6g 9.1 kcal
Pork lean 8g 11.1 kcal
Turkey, breast fresh (white meat) 7g 7.7 kcal
Beef liver cooked 8g 11.5 kcal

Deficit in carbohydrate: 114.8 g Recommended: 292.0 g/day

Wholemeal bread 306 g 574.1 kcal

Oat flakes 181 g 671.2 kcal
Millet grain hulled 167 g 591.1 kcal
Rice hulled cooked 561 g 521.2 kcal
Egg noodles cooked 470 g 592.3 kcal
Mixed fruit dried 174 g 504.3 kcal
Boiled potatoes (R) 823 g 552.6 kcal

Deficit in dietary fiber: 18.0 g Recommended: 30.0 g/day

Wholemeal bread 208 g 390.6 kcal

Wheat wholemeal 175 g 548.4 kcal
Wholemeal biscuits 212 g 1000.2 kcal
Wholemeal noodles without eggs 157 g 506.6 kcal
Apricot dried 161 g 401.0 kcal
Carrot fresh 496 g 128.1 kcal
Peas green fresh cooked 341 g 285.3 kcal

Deficit in potassium: 3316.2 mg Recommended:4500.0 mg/day

Plums fresh 1507 g 709.7 kcal

Banana fresh 844 g 802.7 kcal
Spinach leaves cooked 844 g 161.3 kcal
Kohlrabi fresh 873 g 214.8 kcal
Fennel fresh 671 g 165.3 kcal
Boiled potatoes (R) 1014 g 681.1 kcal

Deficit in calcium: 406.2 mg Recommended:1200.0 mg/day

Spring cabbage fresh cooked 230 g 63.6 kcal

Cow's milk partially skimmed boiled 333 g 164.7 kcal
Parmesan 34 g 149.0 kcal
Edam 51 g 179.9 kcal
Curds with at most 10% fat (dry matter) 339 g 254.9 kcal
Deficit in phosphorus: 516.3 mg Recommended:1200.0 mg/day

Crispbread 457 g 1642.4 kcal

Emmenthal min. 45% fat (dry matter) 74 g 282.8 kcal

Deficit in iron: 20.2 mg Recommended: 26.0 mg/day

Wholemeal bread 760 g 1427.3 kcal

Oat flakes 439 g 1624.0 kcal
Spinach deep-frozen cooked 562 g 112.9 kcal
Black salsify fresh 613 g 102.5 kcal
Legumes ripe 403 g 1118.5 kcal
Beef lean fresh cooked 661 g 998.0 kcal
Pork cooked 816 g 1640.0 kcal
Beef liver cooked 299 g 439.3 kcal
Pork liver cooked 132 g 162.3 kcal

Deficit in zinc: 8.0 mg Recommended: 16.0 mg/day

Wholemeal bread 334 g 627.4 kcal

Wheat germ 67 g 210.4 kcal
Sweet corn fresh cooked 763 g 681.7 kcal
Soya bean protein textured (TVP) 183 g 521.4 kcal
Chanterelle dried 132 g 158.6 kcal
Hard cheese with at most 10% fat (dry matter) 159 g 266.8 kcal
Pork cooked 198 g 398.6 kcal
Beef liver cooked 173 g 253.7 kcal
Pork liver cooked 130 g 160.6 kcal

Deficit in thiamine: 0.6 mg Recommended: 1.1 mg/day

Oat flakes 96 g 353.7 kcal

Wholemeal noodles without eggs 84 g 271.9 kcal
Soya beans dried 58 g 241.1 kcal
Peas green deep-frozen cooked 289 g 243.4 kcal
Sunflower see fresh 30 g 170.7 kcal
Soya bean flour (excess oil removed) bitter principle 45 g 88.8 kcal
Pork lean 63 g 85.1 kcal

Deficit in riboflavine: 0.6 mg Recommended: 1.3 mg/day

Almond fresh 99 g 564.5 kcal

Champignon cooked 157 g 23.7 kcal
Hard cheese min. 30% fat (dry matter) 123 g 438.2 kcal
Camembert 118 g 340.0 kcal
Pork liver cooked 17 g 20.5 kcal

Deficit in pyridoxine: 0.3 mg Recommended: 1.2 mg/day

Wheat wholemeal flour 65 g 200.1 kcal
Millet grain hulled 40 g 140.5 kcal
Rice not hulled 44 g 155.4 kcal
Rice parboiled 74 g 260.3 kcal
Banana fresh 80 g 76.6 kcal
Brussels sprouts fresh cooked 174 g 49.1 kcal
Sardine cooked 37 g 51.6 kcal
Salmon fresh 36 g 47.6 kcal
Pork liver cooked 45 g 55.5 kcal

RECALL 2

With the following foods you can fullfill the deficits

Deficit in protein: 32.0 g Recommended: 69.0 g/day

Tofu fresh 396 g 305.6 kcal

Curds with at most 10% fat (dry matter) 237 g 178.4 kcal
Beef lean fresh cooked 111 g 167.3 kcal
Pork lean 151 g 204.8 kcal
Turkey, breast fresh (white meat) 133 g 141.5 kcal
Beef liver cooked 144 g 211.8 kcal

Deficit in carbohydrate: 148.8 g Recommended: 292.0 g/day

Wholemeal bread 396 g 744.0 kcal

Oat flakes 235 g 869.8 kcal
Millet grain hulled 216 g 766.0 kcal
Rice hulled cooked 726 g 675.4 kcal
Egg noodles cooked 609 g 767.6 kcal
Mixed fruit dried 226 g 653.5 kcal
Boiled potatoes (R) 1066 g 716.1 kcal

Deficit in dietary fiber: 25.0 g Recommended: 30.0 g/day

Wholemeal bread 288 g 541.5 kcal

Wheat wholemeal 243 g 760.3 kcal
Wholemeal biscuits 294 g 1386.7 kcal
Wholemeal noodles without eggs 217 g 702.3 kcal
Apricot dried 223 g 555.9 kcal
Carrot fresh 688 g 177.7 kcal
Peas green fresh cooked 473 g 395.5 kcal

Deficit in potassium: 3609.1 mg Recommended:4500.0 mg/day

Plums fresh 1640 g 772.4 kcal

Banana fresh 918 g 873.6 kcal
Spinach leaves cooked 918 g 175.6 kcal
Kohlrabi fresh 950 g 233.8 kcal
Fennel fresh 731 g 179.9 kcal
Boiled potatoes (R) 1104 g 741.2 kcal

Deficit in calcium: 523.5 mg Recommended:1200.0 mg/day

Spring cabbage fresh cooked 296 g 82.0 kcal

Cow's milk partially skimmed boiled 429 g 212.3 kcal
Parmesan 44 g 192.1 kcal
Edam 65 g 231.8 kcal
Curds with at most 10% fat (dry matter) 436 g 328.5 kcal

Deficit in phosphorus: 632.1 mg Recommended:1200.0 mg/day

Crispbread 559 g 2010.8 kcal

Emmenthal min. 45% fat (dry matter) 90 g 346.2 kcal

Deficit in iron: 19.7 mg Recommended: 26.0 mg/day

Wholemeal bread 740 g 1390.8 kcal

Oat flakes 428 g 1582.5 kcal
Spinach deep-frozen cooked 548 g 110.0 kcal
Black salsify fresh 597 g 99.9 kcal
Legumes ripe 392 g 1089.9 kcal
Beef lean fresh cooked 644 g 972.5 kcal
Pork cooked 795 g 1598.1 kcal
Beef liver cooked 291 g 428.1 kcal
Pork liver cooked 128 g 158.1 kcal

Deficit in zinc: 9.2 mg Recommended: 16.0 mg/day

Wholemeal bread 382 g 717.8 kcal

Wheat germ 77 g 240.7 kcal
Sweet corn fresh cooked 872 g 779.9 kcal
Soya bean protein textured (TVP) 209 g 596.5 kcal
Chanterelle dried 151 g 181.5 kcal
Hard cheese with at most 10% fat (dry matter) 182 g 305.2 kcal
Pork cooked 227 g 456.0 kcal
Beef liver cooked 197 g 290.2 kcal
Pork liver cooked 149 g 183.7 kcal

Deficit in Vit. A (retinolequiv.): 389.2 g Recommended: 600.0 g/day

Apricot fresh 131 g 55.3 kcal

Lamb's lettuce fresh 60 g 8.6 kcal
Spinach deep-frozen cooked 45 g 9.0 kcal
Spring cabbage fresh cooked 57 g 15.8 kcal
Fennel fresh 50 g 12.2 kcal
Carrot fresh 25 g 6.4 kcal
Camembert 108 g 309.4 kcal
Pork liver cooked 2g 2.3 kcal
Carrot salad cooked with oil (R) 35 g 26.9 kcal

Deficit in thiamine: 0.6 mg Recommended: 1.1 mg/day

Oat flakes 108 g 399.2 kcal

Wholemeal noodles without eggs 95 g 306.8 kcal
Soya beans dried 65 g 272.1 kcal
Peas green deep-frozen cooked 326 g 274.7 kcal
Sunflower see fresh 34 g 192.6 kcal
Soya bean flour (excess oil removed) bitter principle 51 g 100.2 kcal
Pork lean 71 g 96.0 kcal

Deficit in riboflavine: 0.8 mg Recommended: 1.3 mg/day

Almond fresh 130 g 743.1 kcal

Champignon cooked 207 g 31.2 kcal
Hard cheese min. 30% fat (dry matter) 162 g 576.9 kcal
Camembert 156 g 447.6 kcal
Pork liver cooked 22 g 27.0 kcal

Deficit in pyridoxine: 0.4 mg Recommended: 1.2 mg/day

Wheat wholemeal flour 78 g 241.2 kcal

Millet grain hulled 48 g 169.5 kcal
Rice not hulled 54 g 187.4 kcal
Rice parboiled 89 g 313.8 kcal
Banana fresh 97 g 92.3 kcal
Brussels sprouts fresh cooked 210 g 59.2 kcal
Sardine cooked 45 g 62.3 kcal
Salmon fresh 44 g 57.4 kcal
Pork liver cooked 54 g 66.9 kcal

Deficit in Vit. C (ascorbic acid): 29.2 mg Recommended: 65.0 mg/day

Strawberry fresh 45 g 14.4 kcal

Kiwi fresh 41 g 25.1 kcal
Orange fresh 58 g 27.5 kcal
Broccoli fresh cooked 48 g 11.1 kcal
Kohlrabi fresh 46 g 11.2 kcal
Red pepper fresh 21 g 7.7 kcal

DIAGRAM SORTING THE FOOD RECORD FOR NUTRIENT CONTENT

ANALISIS & REKOMENDASI
 Berdasarkan analisis yang dilakukan dengan menggunakan Nutrisurvey, maka
didapatkan hasil recall 24 hours kepada responden dalam 2 hari dengan asupan energy
sebesar 1364.2 kkal, protein sebesar 52.1 gr, lemak 57.8 gr, karbohidrat 160.2 gr. Secara
umum asupan zat gizi makro responden belum mencukupi anjuran kebutuhan sesuai AKG.
Untuk asupan vitamin dan mineral hanya vitamin C yang mencukupi, Vitamin A dan Mg
melebihi kebutuhan, dan lainnya masih kurang dari rekomendasi AKG.

Pada recall pertama, responden mengalami deficit protein sebesar 1.7 gram,
karbohidrat sebesar 114.8 gram, serat sebesar 18 gram, potassium sebesar 3316.2 gram,
kalsium sebesar 406.2 gram, fosfor sebesar 516.3 mg, zat besi sebesar 20.2 mg, zink sebesar
8 mg, tiamin dan ribovlavin sebesar 0.6 mg, dan piridoxin sebesar 0.3 mg. Pada recall kedua,
responden mengalami deficit zat gizi yang lebih banyak jika dibandingkan dengan reccal
pertama, yaitu deficit protein sebesar 32 gram, karbohidrat sebesar 148.8 gram, serat sebesat
25 gram, potassium sebesar 3609.1 gram, kalsium 523.5 gram, fosfor sebesar 632.1 mg, zat
besi sebesar 19.7 mg, zink sebesar 9.2 mg, vitamin A sebesar 3892 g, tiamin 0.6 mg,
ribovlabvin sebesar 0.8, piridoxin sebesar 0.4 mg, dan vitamin C sebesar 29.2 mg. Hal ini
disebabkan karena pada recall kedua, responden memiliki total asupan yang lebih rendah
dibandingkan dengan recall pertama. Recall pertama asupan energy responden sebesar 1714,2
kkal sedangkan recall kedua asupan energy responden sebesar 1014,2 kkal.

Asupan energi terbesar yang dikonsumsi responden berasal dari konsumsi biskuit
malkist dengan presentase sebesar 18%, sedangkan asupan energy terkecil berasal dari
konsumsi santan dengan presentase sebesar 1%. Asupan protein responden paling tinggi
berasal dari konsumsi daging sapi dengan presentase sebesar 18% dan konsumsi protein
terendah berasal dari konsumsi kecap sebesar 1%. Konsumsi sumber lemak terbesar
responden berasal dari minyak kelapa sawit yaitu sebesar 22% dan konsumsi lemak paling
sedikit berasal dari fraying fat sebesar 1%. Konsumsi sumber karbohidrat paling tinggi
berasal dari biskuit malkis dengan presentase 25% dan asupan paling sedikit berasal dari
konsumsi kacang tanah dan sambal yaitu sebesar 1%.

Untuk dapat menaikkan berat badan menuju 60 kg, responden dapat menambah
asupan energy menjadi 2600 kkal dalam waktu 5 minggu dan 3100 kkal dalam waktu 2
minggu untuk mencapai 60kg, dan dengan frekuensi aktivitas yang sedang. Responden dapat
menambah asupan protein yang berasal dari tahu dan daging sapi. Asupan karbohidrat dapat
ditambahkan dengan mengkonsumsi roti, oat, dan kentang rebus, karena responden memang
jarang untuk mengkonsumsi nasi. Konsumsi lemak yang dianjurkan yaitu lemak tak jenuh
yang dapat diperoleh dari konsumsi minyak kanola, minyak wijen, alpukat, dan kacang-
kacangan. Asupan serat, vitamin, dan mineral dapat diperoleh melalui konsumsi sayuran,
buah-buahan secara rutin, dan konsumsi beberapa sumber protein hewani misalnya daging
sapi, sarden, dan telur.

Asupan yang beragam dapat meningkatkan kualitas diet responden untuk mencapai
berat badan 60kg dan status kesehatan yang lebih baik. Responden dapat mengkonsumsi
buah-buahan misalnya pisang, papaya, melon, kiwi, strawberry, dll. Asupan sayur dapat
berasal dari wortel, brokoli, sawi, buncis, dan lainnya.
 RECALL 24 HOURS

Nama : Putri Hersya Maulia

Usia : 20 tahun
BB / TB : 58 kg / 164 cm
IMT : 21.5
Hari/ Tanggal : 17 Maret 2017
Pukul : 15.00 WIB

Jam Makanan Komponen URT Gram

Hari Pertama (17 Maret 2017 )
11.30 Mie indomie kornet Mie 1 bungkus 80 gr
Kornet 1 bulat sedang 60gr
Cabai merah 1 sendok 10gr
makan
Jeruk anget Jeruk buah sedang 25gr
Air mineral 1 gelas besar 300gr
Gula 1 sendok 8gr
6.45 Bolu Bolu 3 potong 75 gr
sedang
Keju 1 sendok 10gr
aqua Aqua 1 gelas (240ml) 240gr
Hari kedua (16 Maret 2017)
21.00 Jeruk Jeruk 2 buah (sedang) 100gr
19.45 Sate ayam Ayam 6 tusuk 60gr
Lontong 4 sendok 40gr
Kacang 1sendok 10gr
Kecap sendok 5gr
Minyak sedok teh 5gr
Air putih Air putih 2 gelas 480gr
15.30 Malkis Malkis 4 keping 40gr
15.00 Jeruk Jeruk 1 buah (sedang) 50gr
11.30 Seblak Mie 3 sendok 30gr
Macaroni 2 sendok 20gr
minyak 2 sendok 20gr
Sosis 2 sendok 20gr
Bakso 3 sendok 30gr
Sambel merah 1 sendok 10gr
Sawi putih 1 sendok 10gr
kubis sendok 5gr
Air putih Air putih 2 gelas 480gr

Hari/ Tanggal : 14 Maret 2017

Pukul : 15.00 WIB

Jam Makanan Komponen URT Gram

Hari Pertama (14 Maret 2017)
15.30 Malkis Malkis 7 slice 70gr
Air putih Air putih 1 gelas 240gr
13.00 Jeruk Jeruk 1 buah sedang 50gr
11.30 Air putih Air putih gelas 120gr
06.30 Oat meal Oat 4 sendok 40gr
Susu coklat 1 bungkus 38gr
Air panas 200ml (1 gelas) 200gr
Air mineral Air mineral 2 gelas 480gr
Hari ke 2 (13 Maret 2017)
18.30 Rendang Daging sapi 2 kotak sedang 75 gr
Santan 2 sendok 20gr
Nasi putih kukus Nasi putih 1 centong 120 gr