The Modification of Steamed Tempeh and Chocolate Soy Milk in Fulfilling Nutrition for Tuberculosis Patients

Panggabean, Dely Maria (2022) The Modification of Steamed Tempeh and Chocolate Soy Milk in Fulfilling Nutrition for Tuberculosis Patients. International Journal of Recent Innovations in Medicine and Clinical Research, 4 (3). pp. 27-30. ISSN 2582 1075

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Abstract

Objective: The purpose of this case study is to examine the effect of the application of providing steamed tempeh (fermented soybean cake) and chocolate soy milk on clients who have pulmonary tuberculosis with nutritional problems. Method: The research design used was descriptive research with case study method. Participants in this study were two clients who had the same nursing and medical problems which is pulmonary tuberculosis with nutritional problems. Result: The results showed that both participants were affected by the application of supplementary food with steamed tempeh and chocolate soy milk on weight gain and reduced complaints such as chest pain and coughing, and quality of rest was met. In addition to reduced complaints, there was also an increase in body weight in both participants. Conclusion: Changes in complaints and improvement in nutritional status that occurred in cases with tuberculosis were influenced by high calorie intake. In Tuberculosis there is an increase in Resting Energy Expenditure (REE) due to increased metabolism, so the need for energy, protein and micronutrients will increase. Tempeh is made with soybeans contains macronutrients (carbohydrates, protein, fat, potassium, calcium, and phosphorus), micronutrients (Iron, Zinc, Sodium, and Water) and Isoflavone. One of the local foods rich in nutrients and widely available, and relatively cheap and easy to obtain is tempeh. Tempeh given by steaming is more effective than by frying. This is because the frying process can reduce the isoflavone content in tempeh. Keywords: Tuberculosis, Steamed Tempeh, Brown Soy Milk.

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