Page 5 - Gizi dan Kesehatan Lansia

DAFTAR ISI

PENGANTAR ......................................................................................... i

DAFTAR ISI .......................................................................................... ii

LATAR BELAKANG ............................................................................. 1

KARAKTERISTIK PADA KELOMPOK LANJUT USIA (LANSIA) ........ 2

1. Karakteristik Fisiologis ................................................................... 2

2. Karakteristik Psikologis .................................................................. 9

3. Karakteristik Psikososial ...............................................................11

MASALAH GIZI PADA KELOMPOK LANJUT USIA (LANSIA)...........14

1. Kurang Gizi...................................................................................14

2. Obesitas .......................................................................................16

3. Hipertensi .....................................................................................17
4. Diabetes melitus ...........................................................................19

5. Dislipidemia ..................................................................................20

6. Osteoporosis ................................................................................22

7. Penyakit asam urat (Hiperurisemia) ..............................................23

8. Konstipasi (Sembelit) ....................................................................24

9. Sarkopenia ...................................................................................25

PENGATURAN MAKAN PADA KELOMPOK LANJUT USIA (LANSIA)
.............................................................................................................28

Kebutuhan Gizi pada Lansia ...........................................................28

1. Energi ........................................................................................28
2. Karbohidrat ................................................................................29

3. Protein .......................................................................................30

4. Lemak ........................................................................................31

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