STUDI KASUS ERROR DALAM PENATALAKSANAAN ASUHAN GIZI BAGI PASIEN RAWAT INAP DI RSUD dr.R. GOETENG TAROENADIBRATA PURBALINGGA
| Main Authors: | , Titin Murtiningsih, , dr. Tjahjono Kuntjoro,MPH.,DrPH |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/124158/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=64278 |
Daftar Isi:
- Background: Errors in deciding an action, happening in almost every service process in hospital, no exception inpatient nutrition care services. The impact of the error on nutritional care caused such discomfort, easy or almost no risk of clinically insignificant. But some pretense severe risks which impacts a threat of increasing morbidity, worsen the condition, lengthy recovery, increasing medical costs, and even death. Officer (human) factors mostly cause errors, even though not the root cause, organization and working conditions are all factors that contributed the occurrence of errors. Objective: To identify the occurrence of error and to identify factors which influence the occurrence of errors in the nutritional care of inpatients in dr. R Goeteng Taroenadibrata hospitals Purbalingga. Methods: This study was conducted with case study design. Data collection begins from the observation of the action in the nutritional care of inpatient unit, in-depth interviews, and focus group discussions. Results and discussion: Most of nutritional care are not implemented yet, i.e. determination of early diet by doctors(88.7%), monitoring and evaluation (71.3%), calculating the nutritional needs (39.3%), and measuring anthropometric (35.3%). On the feeding procedure to the patient, most nurses are not signed the diet blank (72%), and transfer information of patient food from waitress to a nutritionist (58.3%). The factors that influence errors in the nutritional care of patient in inpatient ward is because of non-compliance of nutrionist toward operation procedure standard, while at the waitress, it is because they dont�t understand the operation procedure standard. That�s happend because the unclear structure of organization and minimal sozialization od operation procedure standard implemented. Working conditions factors on nutritionist and waitresses is the weakness of supervision of their performances