ANALISIS MANAJEMEN NUTRISI TERHADAP KADAR HEMOGLOBIN PADA ANEMIA DIABETES MELITUS TIPE 2

Background: Anemia occurs due to improper diet and consumption of junk food that lacks important nutrients. Anemia can cause serious health problems and a person's overall well-being. There are various therapies, both pharmacological and non-pharmacological, that can increase hemoglobin levels in the blood. Pharmacological therapy, namely PRC blood transfusion and non-pharmacological therapy, namely consuming boiled eggs, various vitamins found in eggs, namely vitamins A, D, and vitamin B complex including B12.
Objective: The aim of writing this Final Scientific Work for Nurses is to determine the increase in hemoglobin by consuming boiled eggs in Anemic patients with Diabetes Mellitus during one week of practice in the Upper Diponegoro room at Kanjuruhan Kepanjen Regional Hospital.
Method: The research method used is a research strategy approach (Case study research) with non-probability sampling techniques. Data collection uses interviews, observation, physical examination, and documentation studies.
Results: After consuming boiled eggs for 3 consecutive days, the results showed that there was an increase in hemoglobin on the first day from 7.9 g/dL, on the second day to 9.4 g/dL and on the third day to 12.8 g/dL. The main nursing diagnoses found in cases of type 2 diabetes mellitus anemia are ineffective peripheral perfusion and nutritional deficit.
Conclusion: From the results of this study it can be concluded that giving boiled eggs can increase hemoglobin in patients with type 2 diabetes mellitus anemia.