STANDAR PELAYANAN GIZI & KOMPETENSI PROFESI GIZI

Oleh : Joko Susilo (Jur. Gizi Poltekes Kemenkes Yogyakarta) 0816671800 / jokosusilo_gizi@yahoo.com
PEKAN ILMIAH DIETISEN (PIN) Jakarta, 17 19 Maret 2011

Bismillahir Rahmaanir Rahiem

Rabbi Zidni Ilman

Tuhanku Tambahkan Ilmu Kepadaku

I. PROFESI GIZI II. STANDAR PELAYANAN

III. KOMPETENSI
IV. FOUNDATION KNOWLEDGE Std. Pendidikan

I. WHO IS A Dietitian ???

PROFESI GIZI
Suatu pekerjaan di bidang gizi yang dilaksanakan : 1) berdasarkan suatu keilmuan (body of knowledge), 2) memiliki kompetensi 3) yang diperoleh melalui pendidikan yang berjenjang 4) memiliki kode etik dan 5) bersifat melayani masyarakat.

What is a dietitian? A dietitian is a person with a legally recognised qualification (in nutrition and dietetics), who applies the science of nutrition to the feeding and education of groups of people and individuals in both health and disease.

British Dietetic Association

Dietitians work with people and science. Their special skill is translating scientific and medical decisions relating to food and health into terms which everyone can understand.

Dietitian in Cyprus

A dietitian is the specialist who holds a university degree in dietetics and is recognized as being responsible for a persons nutrition.

Dietitian in Cyprus

A clinical dietitian is the dietitian who, after having obtained a university degree, completes his training at a hospital and is academically qualified in dietetics, is successful in the relevant international examinations and obtains the RD title (USA) or SRD title (great Britain).

Dietitian in Cyprus

A nutritionist is the person who holds a university degree with specialization in the discipline of nutrition. According to international bodies, a nutritionist is not able to practice this particular profession unless he/she is a holder of the RD/ SRD title or any other corresponding/equivalent certificate or diploma.

What Is a Dietitian? (American Dietetic Association)

Dietetics is a helping profession concerned primarily with providing services beneficial to individuals and society, and dedicated to improving the nutritional status of people.

American Dietetic Association

Registered dietitians (RDs) are food and nutrition experts who have met the following criteria to earn the RD credential:

Carol Parrish, MS, RD

Registered Dietitian (RD) A dietitian who :

has completed the registration eligibility requirements established by the commission on Dietetic Registration, successfully passed the Registration Examination for Dietitians, and meets continuing education requirements.
Joe Krenitsky, MS, RD

Dietetic Technician Registered (DTR)

A technician who :
has

completed registration eligibility requirements established by the Commission on Dietetic Registration, successfully passed the Registration Examination for Dietetic Technicians, and meets continuing education requirements.

Complete a CADE-accredited or approved supervised practice program at : a healthcare facility, community agency, or a foodservice corporation, or combined with undergraduate or graduate studies.

ADA

Pass a national examination administered by the commission on dietetic registration (CDR).

Complete continuing professional educational requirements to maintain registration.

Academic Qualifications
Dietitians study a variety of subjects, ranging from : food and nutrition sciences, foodservice systems management, business, economics, computer science, culinary arts, sociology, and communication to science courses such as biochemistry, physiology, microbiology, anatomy, and chemistry.

PHYSICIAN & MEDICAL PROFESSIONALS

PHYSICAL THERAPIST/ CL. EXERCISE PHYSIOLOGIST NURSE PSYCHOLOGIST

Healthcare team

DIETITIAN
MEDICAL TECHNICIANS

Patient

SOCIOLOGIST

OTHERS

PHARMACIST/ MICROBIOLOGIST/ CHEMIST

II. STANDAR PELAYANAN GIZI

PENGEMBANGAN PENDIDIKAN

Standar Pelayanan

Standar Kompetensi

Standar Pendidikan

Standar
Standar, adalah suatu norma atau persyaratan yang biasanya berupa suatu dokumen formal yang menciptakan kriteria, metode, proses, dan praktik rekayasa atau teknis yang seragam. Suatu standar dapat pula berupa suatu artefak atau perangkat formal lain yang digunakan untuk kalibrasi.

Pelayanan gizi (Kepmenkes 374)

Adalah

suatu upaya memperbaiki atau meningkatkan gizi, makanan, dietetik masyarakat, kelompok, individu atau klien rangkaian kegiatan yang meliputi pengumpulan, pengolahan dan analisa, kesimpulan, anjuran, implementasi dan evaluasi gizi, makanan dan dietetik dalam rangka mencapai status kesehatan optimal dalam kondisi sehat atau sakit

suatu

Standar pelayanan digunakan untuk;

SPG
Adalah standar yang mengatur penerapan ilmu gizi dalam memberikan pelayanan dan asuhan gizi dengan pendekatan manajemen kegizian

PELAYANAN GIZI DI RS :
- NC 2 groups, dan

- FS

PELAYANAN GIZI KLINIK (NUTRITION CARE)

(GROUP 1) Standar Praktek Asuhan Gizi
1. 2.

Pengkajian Gizi

Diagnosa masalah Gizi Intervensi Gizi (tahap rencana)

Intervensi Gizi ( tahap implementasi) Monev

3.
4. 5.

CRITICAL THINGKING

DECISION MAKING
PROBLEM SOLVING COLLABORATION

ADA Nutrition Care Process & Model di definisikan sbg

Suatu metoda problem solving yang sistematis, menggunakan cara berfikir kritis dalam membuat keputusan menangani berbagai masalah yang berkaitan dengan gizi dan memberikan asuhan gizi yang aman, efektif dan berkualitas tinggi

(GROUP 2) Standar Penampilan Profesional di RS)

1. 2.

Profesionalisme dalam pelayanan Penerapan riset

3.
4. 5.

Komunikasi dan aplikasi pengetahuan baru

Memanfaatkan dan mengatur sumber daya Kualitas dalam praktek pelayanan

6.

Mengembangkan kompetensi dan akuntabilitas profesional

PELAYANAN PENYELENGARAAN MAKAN

1. Penetapan peraturan pemberian makan 2. Penyusunan Standar Bahan makanan RS

3. Perencanaan menu

4. Perencanaan kebutuhan bahan makanan

5. Perencanaan anggaran bahan makanan

PELAYANAN PENYELENGARAAN MAKAN

6. 7.

Pengadaan Bahan makanan Pemesanan dan pembelian bahan makanan

8. 9.

Penerimaan bahan makanan Penyimpanan dan penyaluran BM

10. Persiapan bahan makanan 11. Pemasakan/pengolahan bahan makanan

12. Distribusi Makanan

PELAYANAN PENYELENGARAAN MAKAN 13. Pemeliharaan sarana dan prasarana 14. Hygiene, sanitasi dan K3 RS/ K3

15. Diklat, pembinaan dan pengembanganSDM

16. Evaluasi penyelenggaraan makanan

17. Berpartisipasi dalam usaha pengembangan rencana operasional PM

PELAYANAN GIZI PUSKESMAS

1. Perencanaan (puskesmas perawatan : menerima rujukan),

2. Pelaksanaan

3. Monev
4. Koordinasi

III. KOMPETENSI

PENGEMBANGAN PENDIDIKAN

Standar Pelayanan

Standar Kompetensi

Standar Pendidikan

KOMPETENSI
seperangkat tindakan cerdas, penuh tanggung jawab yang dimiliki seseorang sebagai syarat untuk dianggap mampu oleh masyarakat dalam melaksanakan tugas-tugas dibidang pekerjaan tertentu (Kepmendiknas 045/U/2002).

KOMPETENSI
Unjuk Kerja Kompetensi Ahli Gizi dibedakan berdasarkan kata kerja dari 4 (empat) tingkatan yang disusun secara berurutan dan dimulai dari urutan yang paling rendah.

Tingkatan unjuk kerja yang lebih tinggi menggambarkan bahwa tingkatan unjuk kerja yang lebih rendah dianggap telah mampu dilaksanakan

KOMPETENSI
1. MEMBANTU : Melakukan kegiatan secara independen dibawah pengawasan, atau BERPARTISIPASI (berperan serta): Mengambil bagian kegiatan Tim.

2. MELAKSANAKAN : Mampu memulai kegiatan tanpa pengawasan langsung, atau MELAKUKAN : mampu melakukan kegiatan secara mandiri.
3. MENDIDIK : mampu melaksanakan fungsi-fungsi khusus yang nyata, aktivitas yang yang didelegasikan yang bertujuan untuk memperbaiki keadaan atau pekerjaan atau MENYELIA/ MENGAWASI/ MEMBANTU : mampu mengamati kegiatan sehari-hari satu unit termasuk SDM, penggunaan sumberdaya, masalah-masalah lingkungan atau mampu mengkoordinasi dan mengarahkan kegiatan dan pekerjaan tim. 4. MENGELOLA : Mampu merencanakan, mengorganisasikan, mengarahkan suatu organisasi.

KOMPETENSI
Sesuai dengan konsep pelayanan gizi, kompetensi profesi gizi meliputi 3 (tiga) area kompetensi yaitu : -Kompetensi Bidang Gizi Klinik, -Kompetensi Bidang Gizi Masyarakat, -Kompetensi Bidang Penyelenggaraan dan Produksi Makanan. - (Kompetensi pendukung)
(Kepmenkes RI : 374/2007, Standar Profesi Gizi)

CADE (Commission on Accreditation for Dietetics Education)

CORE COMPETENCIES FOR DIETITIANS (CD) 46 CD
(Kepmenkes 374)

EMPHASIS AREAS :

NUTRITION THERAPY (NT) COMPETENCIES

COMMUNITY (CO) COMPETENCIES

FOODSERVICE SYSTEMS (FS) MANAGEMENT COMPETENCIES

BUSINESS/ENTREPRENEUR (BE) COMPETENCIES

Central Core (focus)

Relationship Antara Ahli Gizi dengan pasien, klien atau kelompok sasaran.

SCOPE OF THE NUTRITION SCIENCE

(NAS,1994; ICN-IUNS,2001)
CELL
Analytic chemistry, Biochemistry, Cell Biology, Immunology, Molecular Biology, Molecular Genetics

FOOD
Horticulture,cattle Management, Food Tech. (Product, process, quality, save)

ORGAN
(Human & Animal)

NUTRITION SCIENCE

Animal nutrition, clinical nutrition, anatomy, Genetic nutrition, dietetic, pathology, physiology, psychology

COMMUNITY
Anthrop, Demography,Ecology, Economic, Epidemiology, Policy, Politic, Sociology

Foundation Knowledge And Skills for Dietitian Education Programs in the eight areas (Domain)

Communications 2. Physical and Biological Sciences 3. Social Science 4. Research 5. Food 6. Nutrition 7. Management 8. Health Care Systems
1.

1. Communications.
Graduates will have knowledge of : -Counseling theory and methods -Methods of teaching -Concept of human and group dynamics -Educational materials development -Interpersonal communication skills -Interviewing techniques -Basic mathematics -Written communication

Graduates will have demonstrated the ability to -Use oral and written communication in presenting and educational session for target groups -Document appropriate a variety of activities

2. Physical and Biological Sciences.

Graduates will have knowledge of : -Applied concepts of chemistry -Applied concepts of physiology -Applied concepts of microbiology -Nutrient-nutrient and drug-nutrient interactions -General health assessment e.g. blood pressure and vital sign Graduates will have demonstrated the ability to -Interpret medical terminology -Interpret laboratory parameters relating to nutrition -Apply microbiological and chemical considerations to recipe development.

3. Social Sciences.
Graduates will have knowledge of : -Psychology/sociology -Health behaviors and educational needs of diverse populations -Economics and nutrition -Public policy issues

4.Research
Graduates will have knowledge of : -Interpretation of current research -Needs assessment -Basic statistics -Quality Improvement

5. Food
Graduates will have knowledge of : -Sociocultural and ethnic food consumption issues and trends -Food technology issues -Availability of food and nutrition programs in the community -Environmental issues related to food -Promotion of pleasurable eating -Food availability and access for the individual, the family, and the community -Food and nutrition laws/regulations/policies -Role of food in promotion of a healthy lifestyle -Basic concepts and technique of food preparations -Applied sensory evaluation of food -Food production systems -Food delivery systems -Food and nonfood procurement
Graduates will have demonstrated the ability to -Calculate and analyze nutrient composition of foods -Determine recipe/formula proportions -Apply functions of ingredients in food preparation -Demonstrate basic food preparations and presentations skills

6. Nutrition
Graduates will have knowledge of : -Fundamentals of nutrition and metabolism -Assessment of nutritional health risks -Influence of socioeconomic, cultural, and psychological factors on food and nutrition behaviour -Health promotion and diseases prevention theories -Strategies to assess need for adaptive feeding techniques and equipment -Complementary and alternative nutrition and herbal therapies -Dietary supplements -Influence of age,growth and normal development on nutrition requirements -Applied clinical nutrtrion

Graduates will have demonstrated the ability to -Calculate diets for health conditions addressed by health promotion/disease prevention. activities or uncomplicated instances of chronic diseases of the general populations, eg, hypertension, obesity, diabetes and diverticular disease. -Screen individuals for nutritional risk -Determine nutrients requirement across the lifespan -Translate nutrition needs into food choices and menus for people of diverse cultures and religion -Measure and calculate body composition -Calculate basic enteral and parenteral nutrition formulas

7. Management
Graduates will have knowledge of : -Program planning, monitoring and evaluation -Marketing techniques -System theory -Materials management -Financial management -Facility management -Quality improvement -Risk management -Diversity issues -Applied management theories -Human resources management, including labor relations -Information management Graduates will have demonstrated the ability to -Collect and interpret information -Determine costs of services/operations -Develop a personal portofolio

8. Health Care Systems

Graduates will have knowledge of : -Current reimbursement issues -Health care policy -Health care delivery systems

CURRICULUM CONTENT

Providing HIGH QUALITY NUTRITION CARE : DOING THE RIGHT THING

at THE RIGHT TIME

in THE RIGHT WAY for THE RIGHT PERSON &

ACHIEVING THE BEST POSSIBLE RESULT