IDENTIFIKASI PENGGUNAAN BAHAN MAKANAN INDEKS GLIKEMIK RENDAH DAN KADAR GULA DARAH PASIEN DIABETES MELITUS TIPE 2 DI RSUD SALEWANGANG MAROS

Sitti Sahariah Rowa1, Lydia Fanny1, Chaerunnimah1

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

 

 Abstract

 Background: Various epidemiological studies indicate a trend of increasing rates of incidence and prevalence of type 2 diabetes in many parts of the world, recent research suggests that different carbohydrates on blood sugar levels. The result showed that food with a low glycemic index can correct metabolic control in type 2 diabetes.

Objective: This study aims to identify the use of low glycemic index foods and blood sugar levels type 2 diabetes patients in Salewangan Maros Hospital.

 Methods: Methods this study is a descriptive analytic study. The selection of samples by purposive sampling criteria GDS ≥ 200 mg / dl, GDP ≥ 126 mg / dl,and the samples were home before the 6 day inpatient treatment.

 Results: The result of this study are the average glycemic index of food ingredients used in patient with type 2 diabetes mellitus from hospital menu Salewangan Maros average of 188.86. While blood sugar levels when (GDS) average 207.9 ± 83.6 mg / dl and fasting blood sugar (FBG) 180.6 ± 42.1 mg / dl.

 Suggestion : Hospital officials suggested the Maros Salewangan specifically on the installation of nutrition can provide the variety of foods low on the glycemic index haved menu to patient with type 2 diabetes hospitalization.

 Keyword : Glycemic Index , Blood Sugar, Diabetes Mellitus

Download full article