ENGLISH 105

“DIETARY PROGRAM”

Academic : I’IN NOVIANA M.Pd

By : GROUP 9

1. Aan Anisyah K U (151001001)

2. Benny Wibowo (151001006)
3. Eva Febriani S (151001011)
4. Putri Ayu Natalia (151001037)

PROGRAM STUDI S1 KEPERAWATAN

SEKOLAH TINGGI ILMU KESEHATAN
PEMKAB JOMBANG
2017 – 2018

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 PREFACE

Thank God I'm turning to the presence of Almighty God, because only for His grace and
guidance I can finish writing the paper in the form of a paper entitled Dietary Program. The
source of this paper in the form of grammar books are added to the information obtained from
browsing on the Internet reference books and sources, other sources. Among the sources I
collated in accordance with this paper, so I think the data in this paper is quite accurate.

In this paper surely there are many obstacles that I meet yet I managed to confront and
resolve this paper on time. Finally, if there is something in particular words that are not pleasing
to the reader's heart please excuse him. We hope this paper can be useful to reader

Jombang, September 18nd, 2017

Author

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 TABLE OF CONTENTS

COVER ............................................................................................................

PREFAC ...................................................................................................... ii

TABLES OF CONTENTS ......................................................................... iii

CHAPTER I INTRODUCTION

1.1 Issu Background..................................................................................1

1.2 Identification Problem .......................................................................1
1.3 Writing Purpose ..................................................................................1

CHAPTER II DUSCISSION

2.1 Dietary program ..................................................................................2

2.2 Dietary program to Diabetus Mellitus ................................................3
2.3 Dieraty program to Post-Surgery ........................................................4

CHAAPTER III CLOSING

3.1 Conclution .............................................................................................10

3.2 Suggestion .............................................................................................10

REFERENCES

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 CHAPTER 1
PRELIMINARY

1.1 ISSUE BACKGROUND

The diet it self comes from the Greek meaning lifestyle. While the definition of diet
according to the term dietary settings, either by size, portion, and nutrient content in food.
Because usually when running a diet program, a person will adjust the diet when dieting,
portions to eat every day, and consume foods that contain balanced nutrition needed by
the body when running a diet program.
Diabetes mellitus is one among the degenerative diseases are strongly associated with
metabolic diseases and are likely to increase, so the impact of the shift in the shift in the
consumption pattern of behavior nutrition. ( singgih B, et al 2003)
Diabetes Mellitus (DM) is one of the health problem impact on productivity and can
reduce Human Resources. This disease not only affect the individual, but the health care
system a country. Although there is no national survey, in line with changes lifestyle
including diet Indonesia people expected patien. Diabetes mellitus is increasing,
especially in the age group u to the entire adult socioeconomic status.
The effect of surgery on postoperative metabolism depends on the severity of the
operation, the nutritional state of the postoperative patient, and the effect of surgery on
the patient's ability to digest and absorb nutrients.
After surgery there is often an increase in nitrogen and sodium excretion which can
last for 5-7 days or more post-surgery. Increased calcium excretion occurs after major
surgery, skeletal trauma, or after prolonged immobilization (immobilization). Fever
increases energy requirements, while injuries and bleeding increase the need for protein,
iron, and vitamin C. The missing fluid needs to be replaced.
Postoperative Diet is food given to patients after undergoing surgery. The
arrangement of postoperative foods depends on the type of surgery and the type of
comorbidities.

1.2 IDENTIFICATION PROBLEMS (BACKGROUND)

1. How the dutyes a program dutyes to diabetes mellitus ?
2. How the dutyes a program dutyes to post surgery ?

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1.3 WRITING PURPOSE
1. To Know how the dutyes a program to diabetes mellitus
2. To Know how the dutyes a program to post surgery

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 CHAPTER II
DISCUSSION

2.1 Dietary program

The diet itself comes from the Greek meaning lifestyle. While the definition of diet
according to the term dietary settings, either by size, portion, and nutrient content in
food. Because usually when running a diet program, a person will adjust the diet when
dieting, portions to eat every day, and consume foods that contain balanced nutrition
needed by the body when running a diet program.
In addition to the definition of diet by term, there are some other dietary notions that
you can know of them:
1. Definition of diet by Hartono (2000)
According Hartono definition of diet is the setting of the type and amount of food
with a specific purpose, such as maintaining health and nutritional status and help
cure various diseases.
2. Definition of diet according to medical experts EGC (1994)
Diet is a habit that is allowed in terms of food and beverages consumed by
someone in every day. Especially designed specifically to achieve the purpose and
enter or remove certain food items. (Hartantri, 1998)
3. Definition of diet according to Luxboy (2008)
According to Luxboy the definition of diet is a balanced diet or a normal diet to
get a healthy body made up of all of the necessary dietary elements. The goal is to
regulate body functions, build and maintain the body's needed protein, minerals,
fats, and vitamins.
4. Definition of diet by MangoenPrasodjo (2005)
A good diet is a diet that emphasizes changes in the type of food, the number and
how often people eat and add to the program.
5. Definition of diet according to Big Indonesian Dictionary (KBBHI)
According KBBHI definition of diet is a special diet for health, and performed
according to the instructions of physicians or consultants.
6. Definition of diet by Budiyanto (2001)
In order for dietary objectives to be achieved, in the diet the amount of intake as
well as the frequency of eating should also be controlled.

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 From the definition of diet according to experts, it can be concluded that the
definition of diet is a way to lose weight by managing the diet and regulate the
intake of nutrients consumed every day.

2.2 Dietary Program to Diabetes Melitus

Diabetes mellitus is one among the degenerative diseases are strongly associated with
metabolic diseases and are likely to increase, so the impact of the shift in the shift in the
consumption pattern of behavior nutrition. ( singgih B, et al 2003)
Diabetes Mellitus (DM) is one of the health problem impact on productivity and can
reduce Human Resources. This disease not only affect the individual, but the health care
system a country. Although there is no national survey, in line with changes lifestyle
including diet Indonesia people expected patien. Diabetes mellitus is increasing,
especially in the age group u to the entire adult socioeconomic status.

 Eat healthy foods such as fruits and vegetables, fish, lean meats, chicken or
turkey without the skin, dry peas or beans, whole grains, and low-fat or skim
milk and cheese.
 Keep fish and lean meat and poultry portions to about 3 ounces (or the size of a
pack of cards). Bake, broil, or grill it.
 Eat foods that have less fat and salt.
 Eat foods with more fiber such as whole-grain cereals, breads, crackers, rice, or
pasta.
 Get 30 to 60 minutes of physical activity on most days of the week. Brisk
walking is a great way to move more.
 Stay at a healthy weight by making healthy food choices and moving more.
 Ask for help if you feel down. A mental health counselor, support group,
member of the clergy, friend, or family member will listen to your concerns and
help you feel better.
 Learn to cope with stress. Stress can raise your blood glucose. While it is hard
to remove stress from your life, you can learn to handle it.
 Stop smoking. Ask for help to quit.
 Take medicines even when you feel good. Ask you doctor if you need aspirin
to prevent a heart attack or stroke. Tell your doctor if you cannot afford your
medicine or if you have any side effects.

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  Check your feet every day for cuts, blisters, red spots, and swelling. Call your
health care team right away about any sores that won’t go away.
 Brush your teeth and floss every day to avoid problems with your mouth,
teeth, or gums.
 Check your blood glucose. You may want to test it one or more times a day.
 Check your blood pressure. If your doctor advises.
 Report any changes in your eyesight to your doctor.

Get routine care to avoid problems.

See your health care team at least twice a year to find and treat problems early.
Discuss what steps you can take to reach your goals.
At each visit get a:
• blood pressure check
• foot check
• weight check
• review of your self-care plan shown in Step 3

Two times each year get an:

• A1C test—It may be checked more often if it is over 7
Once each year get a:
• cholesterol test
• triglyceride (try-GLISS-er-ide) test- a type of blood fat
• complete foot exam
• dental exam to check teeth and gums—tell your dentist you have diabetes
• dilated eye exam to check for eye problems
• flu shot
• urine and a blood test to check for kidney problems

At least once get a:

• pneumonia (nu-mo-nya) shot

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2.3 Dietary program to Post-Surgery
The effect of surgery on postoperative metabolism depends on the severity of the
operation, the nutritional state of the postoperative patient, and the effect of surgery on
the patient's ability to digest and absorb nutrients.
After surgery there is often an increase in nitrogen and sodium excretion which can
last for 5-7 days or more post-surgery. Increased calcium excretion occurs after major
surgery, skeletal trauma, or after prolonged immobilization (immobilization). Fever
increases energy requirements, while injuries and bleeding increase the need for protein,
iron, and vitamin C. The missing fluid needs to be replaced.
Postoperative Diet is food given to patients after undergoing surgery. The
arrangement of postoperative foods depends on the type of surgery and the type of
comorbidities.
The goal of post-operative diet is to strive for the patient's nutritional status
immediately back to normal to accelerate the healing process and improve the patient's
immune system, in the following way:
1. Provide basic needs (liquid, energy, protein)
2. Replace loss of protein, glycogen, iron, and other nutrients
3. Fixed electrolyte and fluid imbalances
4. Prevent and stop bleeding

Recommended diets are:

1. Contains enough energy, protein, fat, and nutrients
2. Form of food tailored to the ability of the patient
3. Avoid stimulating foods (spicy, sour, etc.)
4. Food temperature is better cold temperature
5. The distribution of food portions a day is given in accordance with the ability and
eating habits of patients.
The post-operative dietary requirement is to feed gradually from liquid, filtered, soft,
and ordinary forms. Feeding from stage to stage depends on the type of surgery and
the patient's condition, such as:
1. Post-operation is small
Food cultivated as soon as possible returns as usual or normal
2. Great post-operation
Food is carefully administered according to the patient's ability to receive it.
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 CHAPTER III
CLOSING

3.1 Conclusion

Nursing is the art and science of caring for the sick and injured. Part of nursing is an
art because an art is a skill or ability acquired through training and experience. There are
many purpose of nursing and nursing procedures includes nursing tries to keep, promote
and return to patient’s health

The diet itself comes from the Greek meaning lifestyle. While the definition of diet
according to the term dietary settings, either by size, portion, and nutrient content in
food. Because usually when running a diet program, a person will adjust the diet when
dieting, portions to eat every day, and consume foods that contain balanced nutrition
needed by the body when running a diet program.

Diabetes Mellitus (DM) is one of the health problem impact on productivity and can
reduce Human Resources. This disease not only affect the individual, but the health care
system a country. Although there is no national survey, in line with changes lifestyle
including diet Indonesia people expected patien. Diabetes mellitus is increasing,
especially in the age group u to the entire adult socioeconomic status.

The effect of surgery on postoperative metabolism depends on the severity of the

operation, the nutritional state of the postoperative patient, and the effect of surgery on
the patient's ability to digest and absorb nutrients.

After surgery there is often an increase in nitrogen and sodium excretion which can
last for 5-7 days or more post-surgery. Increased calcium excretion occurs after major
surgery, skeletal trauma, or after prolonged immobilization (immobilization). Fever
increases energy requirements, while injuries and bleeding increase the need for protein,
iron, and vitamin C. The missing fluid needs to be replaced.

Postoperative Diet is food given to patients after undergoing surgery. The

arrangement of postoperative foods depends on the type of surgery and the type of
comorbidities
3.2 Suggestion

We recommend that students need to better understand and describe the definition,
purpose and function of the health The tools Theory. With the knowledge of students are
expected to distribute and apply them in daily life and practice environments.
 REFERENCES

https://www.webkesehatan.com/diet-diabetes-tips-pola-makan-sehat-mengontrol-diabetes/

https://keluarga.com/4084/6-asupan-makan-yang-penting-untuk-diet-pasca-operasi-
persalinan

http://nuy2008.blogspot.co.id/2008/12/diet-pasca-operasi_19.html

https://nursingwindra.wordpress.com/2012/03/29/diet-pre-dan-post-operasi/