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Mengetahui,
Kepala Instalasi Gizi
Rumkit Tingkat II Putri Hijau Kesdam I/BB Medan
ii
KATA PENGANTAR
iii
DAFTAR ISI
Halaman
LEMBAR PERSETUJUAN ....................................................................... ii
KATA PENGANTAR ............................................................................... iii
DAFTAR ISI ............................................................................................ iv
DAFTAR TABEL ...................................................................................... vi
BAB I. PENDAHULUAN .......................................................................... 1
A. Latar Belakang ............................................................................. 1
B. Rumusan Masalah ....................................................................... 2
C. Tujuan Penelitian ......................................................................... 2
1. Tujuan Umum ......................................................................... 2
2. Tujuan Khusus ........................................................................ 2
D. Manfaat ........................................................................................ 2
BAB II. TINJAUAN PUSTAKA ................................................................ 3
A. Perencanaan Menu ...................................................................... 3
B. Penyusunan Siklus Menu .............................................................. 3
1. Struktur Menu ........................................................................ 3
2. Faktor Mempengaruhi Menu .................................................... 3
3. Faktor Yang Di Pertimbangkan Dalam Penyusunan Menu ...... 4
4. Langkah-Langkah Perencanaan Menu .................................... 5
5. Hal Lain Yang Harus Di Perhatikan Dalam Menyusun Menu .. 6
C. Diit Penyakit Dislipidemia ............................................................. 6
1. Gambaran Umum .................................................................... 6
2. Penyebab Penyakit Dislipidemia.............................................. 7
3. Gejala ...................................................................................... 7
4. Tujuan Diet .............................................................................. 7
5. Syarat Diet ............................................................................... 8
BAB III SUSUNAN MENU........................................................................ 9
A. Siklus 5 Hari untuk Penyakit Dislipidemia ................................... 9
B. Hasil Perhitungan Kebutuhan Zat Gizi . ........................................ 16
C. Food Coast ................................................................................... 31
iv
BAB IV PEMBAHASAN ........................................................................... 36
A. Analisis Menu ............................................................................... 36
1. Struktur Menu ..................................................................... 36
2. Bentuk Makanan ................................................................ 36
B. Analisis Bahan Makanan ............................................................... 36
C. Pengolahan Bahan Makanan ........................................................ 36
BAB V KESIMPULAN .............................................................................. 39
A. Kesimpulan ................................................................................... 39
v
DAFTAR TABEL
NO HALAMAN
1. Faktor Yang Mempengaruhi Menu…………………………. 4
2. Langkah Perencanaan Menu……………………………….. 5
3. Pengolahan Makanan Yang Baik…………………………… 37
vi