PROBIOTIC SUPPLEMENTATION AND MENU PROCESSED CORN ON THE QUALITY OF LIFE ELDERLY SENJA CERAH PANIKI NURSING HOME AND DAMAI NURSING HOME PERKAMIL MANADO

Yohanis Tomastola; Jane Kolompoy; Herlina Memah

Yohanis Tomastola Health Polytechnic Ministry of Health Manado
Jane Kolompoy Health Polytechnic Ministry of Health Manado
Herlina Memah Health Polytechnic Ministry of Health Manado

Keywords: Menu Processed Corn, Probiotics, Quality of Life of Elderly

Abstract

Human development as a human being and resource development is an integral part, performed on the entire human life cycle is in the womb to the elderly. The success of the development of a nation is determined by the availability of Human Resources (HR) quality, which is physically tough, mentally strong, vibrant health, and intelligent. Empirical evidence suggests that the quality of human resources is determined by a good nutritional status, which is directly determined by factors of food consumption and body resistance against infectious diseases, and indirectly influenced by upbringing, food availability, socioeconomic factors, cultural and political. More than 90 percent of the health problems associated with food.
This type of research is quasy Experiment Pre and Post Test one Group Design This study will describe the differences in quality of life of elderly before and after the intervention. This research was conducted at the Senja Cerah Paniki Nursing Home and Damai Nursing Home Perkamil Manado. The study population was all the elderly who live in Elderly Nursing Home and Senja Bright Paniki Wherda Peace Perkamil Manado. The samples used in the study were elderly who meet the specified criteria. The sample size in this study is determined by the formula Estimating the difference between two population proportion amounted to 42 elderly.
Anova Repeated analysis results showed there are differences in the average intake of energy, protein, fat, carbohydrates and fiber of at least two groups before and after intervention using the menu of processed corn and after administration of probiotics (p <0.05). Similarly, the quality of life of elderly, there are differences in the average score of quality of life of the elderly at least two groups before and after intervention using the menu of processed corn and after administration of probiotics (P <0.05)
It is concluded that the intervention of processed corn and probiotics menu for one week increase the quality of life of elderly.