Anda di halaman 1dari 6

MINI PROJECT

GAMBARAN POLA MAKAN DAN STATUS GIZI ANAK


BERKEBUTUHAN KHUSUS DI SANGGAR WIJAYA KUSUMA
SUKOHARJO

Pendamping :
dr. Titik Sri Hartini, M.Kes
NIP. 19670713 200212 2 001

Disusun oleh :
dr. Hendriawan Putra

PUSKESMAS SUKOHARJO
KABUPATEN SUKOHARJO
2018

1
KEGIATAN MINI PROJECT
GAMBARAN POLA MAKAN DAN STATUS GIZI ANAK
BERKEBUTUHAN KHUSUS DI SANGGAR WIJAYA KUSUMA
SUKOHARJO

Diajukan untuk Memenuhi Tugas Pelaksanaan Internship Dokter Indonesia


Di Puskesmas Sukoharjo
Kabupaten Sukoharjo

Telah disetujui dan dipresentasikan


Pada tanggal:

Disusun oleh :
dr. Hendriawan Putra

Mengetahui,

Kepala Dinas Kesehatan Pembimbing


Kabupaten Sukoharjo

Bejo Raharjo, SKM, M.Kes dr. Titik Sri Hartini, M.Kes


NIP. NIP. 19670713 200212 2 001
DAFTAR ISI

2
HALAMAN JUDUL .......................................................................................... i
LEMBAR PENGESAHAN................................................................................ ii
DAFTAR ISI ...................................................................................................... iii
DAFTAR TABEL .............................................................................................. v
DAFTAR GAMBAR ......................................................................................... vi
BAB 1 PENDAHULUAN ............................................................................. 1
1.1. Latar Belakang ............................................................................ 1
1.2. Rumusan Masalah ....................................................................... 3
1.3. Tujuan Penelitian......................................................................... 4
1.4. Manfaat Penelitian....................................................................... 4
BAB 2 TINJAUAN PUSTAKA .................................................................... 5
2.1. Anak Berkebutuhan Khusus ....................................................... 5
2.2. Pola Makan.................................................................................. 6
2.3. Metode Food Recall 24 Jam........................................................ 8
2.4. Metode Frekuensi Makanan........................................................ 9
2.5. Status Gizi.................................................................................... 10
BAB 3 KERANGKA KONSEP DAN DEFINISI OPERASIONAL ............ 17
3.1. Kerangka Konsep ....................................................................... 17
3.2. Definisi Operasional.................................................................... 17
BAB 4 METODE PENELITIAN .................................................................. 18
4.1. Jenis Penelitian............................................................................ 18
4.2. Lokasi dan Waktu Penelitian....................................................... 18
4.3. Populasi dan Sampel.................................................................... 18
4.4. Metode Pengumpulan Data......................................................... 18
4.5. Metode Pengkuran....................................................................... 19
4.6. Metode Analisis Data................................................................... 20
BAB 5 HASIL DAN PEMBAHASAN ......................................................... 22
5.1. Hasil Penelitian............................................................................ 22
5.2. Pembahasan ................................................................................ 27
BAB 6 KESIMPULAN DAN SARAN ............................................................ 31

3
6.1. Kesimpulan ............................................................................ 31
6.2. Saran....................................................................................... 31
DAFTAR PUSTAKA
LAMPIRAN

4
DAFTAR TABEL

Tabel 5.1 Distribusi Berdasarkan Jenis Kelamin ...........................................22


Tabel 5.2 Distribusi Berdasarkan Usia...........................................................22

Tabel 5.3 Distribusi Berdasarkan Susunan Makanan.....................................23


Tabel 5.4 Distribusi Berdasarkan Konsumsi Energi.......................................24
Tabel 5.5 Distribusi Berdasarkan Frekuensi Makanan ..................................24
Tabel 5.6 Distribusi Berdasarkan Status Gizi.................................................26

5
DAFTAR GAMBAR

Gambar 3.1 Kerangka Konsep Penelitian ........................................................ 17