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SAP STROKE

SATUAN ACA RA PENYULUHAN STROKE Tema : Stroke A.       Sub Pokok Bahasan  Pengertian Stroke  Gejala Stroke  Penyebab Stroke  Pencegahan Stroke Hari/ Tanggal              : Sabtu, 12 Juli 2014 Waktu                         : 09.00 wib Penyaji                        : Mahasiswa STIKES  Aisyiyah Surakarta Sasaran                       :  Pasien dengan stroke B. TUJUAN 1.    Tujuan Instruksional Umum (TIU) Setelah dilakukan penyuluhan kesehatan Kesehatan tentang stroke  diharapkan  Pasien dapat mengetahui cara mengatasi terjadinya stroke 2.      Tujuan Instruksional Khusus (TIK) Setelah dilakukan penyuluhan kesehatan tentang stroke : a.       Pasien dapat mengetahui apa pengertian dari stroke b.      Pasien dapat mengetahui penyebab terjadinya stroke c.       Pasien  dapat mengetahui tanda dan gejala dari stroke d.      Pasien mengetahui akibat dari stroke e.       Pasien mengetahui cara mencegah terjadinya stroke C.   GARIS BESAR MATERI

NUTRITION

DEFINITIONS  Nutrition à nutrients and other substances associated with health and disease à whole process in the human body to accept food or materials from their environment à used for activities that are important in the body and pull out the rest.  FUNCTION  1. Provide energy for the body and exercise or activity.  2. Providing material structure for body tissues such as bones or muscles.  3. Regulate body processes.  4. Maintain body temperature.  Digestive System Anatomy and physiology  1. Alimentary canal  2. Organ accessories  The essence of nutrition  1. Water  2. Carbohydrate  3. Proteins  4. Fat / Lipid  5. Vitamin  6. Mineral  PROCESS IN THE BODY  a. Digestion  b. Absorption  c. Storage  d. Metabolism  Water  1. The body consists of 60 to 70% water  2. Fat levels in the body, age and gender.  Carbohydrate  1. Monosaccharides glucose and fructose à à can not be broken.  2. Disakaridaà sucrose, lactose and mal

NUTRITION

DEFINITIONS  Nutrition à nutrients and other substances associated with health and disease à whole process in the human body to accept food or materials from their environment à used for activities that are important in the body and pull out the rest.  FUNCTION  1. Provide energy for the body and exercise or activity.  2. Providing material structure for body tissues such as bones or muscles.  3. Regulate body processes.  4. Maintain body temperature.  Digestive System Anatomy and physiology  1. Alimentary canal  2. Organ accessories  The essence of nutrition  1. Water  2. Carbohydrate  3. Proteins  4. Fat / Lipid  5. Vitamin  6. Mineral  PROCESS IN THE BODY  a. Digestion  b. Absorption  c. Storage  d. Metabolism  Water  1. The body consists of 60 to 70% water  2. Fat levels in the body, age and gender.  Carbohydrate  1. Monosaccharides glucose and fructose à à can not be broken.  2. Disakaridaà sucrose, lactose and mal