{"title":"GAMBARAN DETERMINAN PERILAKU POLA MAKAN KEJADIAN STROKE DIPUSKESMAS DALU SEPULUH TANJUNG MORAWA","authors":"Magda Siringoringo, Nagoklan Simbolon, Antonia Kartini Nonseo","doi":"10.51544/keperawatan.v5i1.2941","DOIUrl":null,"url":null,"abstract":"Stroke is a symptom that occurs due to impaired blood circulation in the brain.Objective: To find out an overview of the determinants of dietary behavior with stroke events in the dalu ten tanjung morawa health center in 2022.Research Method: using FFQ (Food Frequency Questionnaire). The results showed that 60 respondents at the Dalu Ten Health Center, Tanjung Morawa, with dietary behavior in the type of staple food was sufficient (61.7), the type of meat that had good fat, lacked (55.0), fish and less processing (50.0, enough vegetables and fruit (75.0%), only enough food (55.0%), sufficient food processing (58.3), sufficient and insufficient cooking spices (45.0%), less soft drinks (55.0 ), less dairy products (68.3%). Based on the dietary behavior of stroke patients in consuming staple foods, vegetables and fruit, only food, the food processing of stroke patients is sufficient to understand dietary behavior. Meanwhile, in consuming fatty meats, fish and their processing, cooking spices, and soft drinks, stroke sufferers are still lacking so that the eating behavior of stroke patients must increase food consumption patterns and the need to meet food consumption so that information on eating behavior of stroke sufferers is accurate and correct. Stroke sufferers must regulate their diet and avoid foods that contain high fat and cholesterol, besides that stroke patients are also advised to do physical activity, reduce stress levels by doing activities outside the home, taking vacations, exercising and quitting smoking to prevent stroke","PeriodicalId":269807,"journal":{"name":"JURNAL ONLINE KEPERAWATAN INDONESIA","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JURNAL ONLINE KEPERAWATAN INDONESIA","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.51544/keperawatan.v5i1.2941","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
Stroke is a symptom that occurs due to impaired blood circulation in the brain.Objective: To find out an overview of the determinants of dietary behavior with stroke events in the dalu ten tanjung morawa health center in 2022.Research Method: using FFQ (Food Frequency Questionnaire). The results showed that 60 respondents at the Dalu Ten Health Center, Tanjung Morawa, with dietary behavior in the type of staple food was sufficient (61.7), the type of meat that had good fat, lacked (55.0), fish and less processing (50.0, enough vegetables and fruit (75.0%), only enough food (55.0%), sufficient food processing (58.3), sufficient and insufficient cooking spices (45.0%), less soft drinks (55.0 ), less dairy products (68.3%). Based on the dietary behavior of stroke patients in consuming staple foods, vegetables and fruit, only food, the food processing of stroke patients is sufficient to understand dietary behavior. Meanwhile, in consuming fatty meats, fish and their processing, cooking spices, and soft drinks, stroke sufferers are still lacking so that the eating behavior of stroke patients must increase food consumption patterns and the need to meet food consumption so that information on eating behavior of stroke sufferers is accurate and correct. Stroke sufferers must regulate their diet and avoid foods that contain high fat and cholesterol, besides that stroke patients are also advised to do physical activity, reduce stress levels by doing activities outside the home, taking vacations, exercising and quitting smoking to prevent stroke
中风是由于脑部血液循环受损而引起的一种症状。目的:了解2022年达鲁滕丹戎莫拉瓦卫生中心饮食行为与脑卒中事件的影响因素。研究方法:采用FFQ (Food Frequency Questionnaire)。结果表明,丹戎Morawa市大鲁天保健中心60名被调查者的饮食行为为主食类型充足(61.7)、脂肪含量高的肉类类型缺乏(55.0)、鱼类和加工较少(50.0)、蔬菜和水果充足(75.0%)、食物仅充足(55.0%)、食品加工充足(58.3)、烹饪香料充足但不足(45.0%)、软饮料较少(55.0)、乳制品较少(68.3%)。根据脑卒中患者在食用主食、蔬菜和水果方面的饮食行为,仅对脑卒中患者的食物加工就足以了解其饮食行为。同时,中风患者在食用高脂肪肉类、鱼类及其加工、烹饪香料、软饮料等方面仍有欠缺,因此中风患者的饮食行为必须增加食物的消费方式和满足食物消费的需要,使中风患者的饮食行为信息准确无误。中风患者必须控制饮食,避免高脂肪和高胆固醇的食物,此外还建议中风患者进行体育锻炼,通过外出活动、度假、锻炼和戒烟来减轻压力水平,以预防中风