Putri Ayu Amir Pengarang

The Differences of Triglyceride Level, Serum LDL, and Diet Patterns in Ischemic Stroke with Hemorrhagic Stroke Patients at RSUD dr. Abdoer Rahem Situbondo Putri Ayu Amir Program Studi Gizi Klinik Jurusan Kesehatan Abstract Stroke is a disease caused brain nerve disorders accompanied by clinical manifestations of neurological deficits. Stroke is divided into two type such as ischemic stroke and hemorrhagic stroke. The purpose of this research was to determine the differences in triglyceride levels, serum LDL and diet patients in ischemic stroke with hemorrhagic stroke at RSUD dr.Abdoer Rahem Situbondo. Type of analytic survey research with cross sectional approach, taking the subject using purpose sampling. Data was collected from January to May 2018, using a SQ-FFQ questionnaire to determine dietary and biochemical laboratory results to determine serum triglyceride and serum LDL levels involving 44 stroke patients. Statistical analysis by using SPSS 16.0 for windows with mann whitney. The results of this study indicate that, there was no difference in triglyceride levels between patients with ischemic stroke and hemorrhagic stroke (p= 0.317). There was a difference in serum LDL between waschemic stroke patients with hemorrhagic stroke (p= 0.000). There was no difference in food group type (p= 0,317) and protein intake level (p= 0.172) between ischemic stroke patients and hemorrhagic stroke. There were differences in feeding frequency (p= 0,000), energy intake level (p= 0.020), fat intake rate (p= 0,000), and carbohydrate intake level between ischemic stroke patients with hemorrhagic stroke (p= 0.002). Keywords: stroke, triglycerides, LDL, diet