Introduction. Smoking is a bad habit that affects both systemic and oral conditions. Nicotine in cigarettes reduces estrogen production that can alter salivary calcium levels. Nicotine also causes vasoconstriction of the gingival blood vessels and decreases gingival bleeding. Low dietary calcium intake is also suspected to influence the low serum calcium levels in smokers. In this study, we evaluated the effect of smoking on salivary calcium levels, calcium intake, and BOP in women. Method. This was an analytical study using a cross-sectional approach. The subjects were 26 female smokers and 37 nonsmokers. Unstimulated saliva was collected by the spitting method. Salivary calcium levels were measured using an Atomic Absorption Spectrophotometer (AAS). The calcium intake was obtained by the Semiquantitative Food Frequency Questionnaire. BOP was measured by a gingival bleeding index by Ainamo and Bay in 1975. Results. All the basic characteristics including age, BMI, level of education, and occupation were statistically different between groups. The mean calcium level of female smokers was significantly lower than that of nonsmokers, whereas the mean BOP of female smokers was significantly higher. The total calcium intake per day of the two groups was not statistically different. The mean salivary calcium level and BOP decreased when the duration of smoking was longer. There was a positive correlation between salivary calcium level and BOP in the smokers’ group. Conclusion. A low level of education may be contributing to the smoking habit of subjects in this study. Salivary calcium levels were correlated with BOP in female smokers, which might be affected by the duration of smoking.

Cigarette smoking can cause taste receptors to increase the taste threshold value. Consequently, the consumption of sugar and salt will not be controlled, therefore causing systemic diseases such as hypertension and diabetes. Nicotine and tobacco in cigarettes can stimulate MMP-9 which plays vital physiological roles in normal tissue growth and repair processes. This study aimed to find the correlation between taste threshold sensitivity and MMP-9, salivary secretion, blood pressure, and blood glucose levels in smoking and nonsmoking women. This was a cross-sectional study consisting of young adult women aged 18–24 years. Subjects were divided into two groups: the nonsmoking and smoking groups. In the combined data of both groups, the sweet taste threshold was correlated with age (r = 0.308, p=0.008), blood glucose levels (r = 0.238, p=0.043), and MMP-9 (r = –0.297, p=0.011). The salt taste threshold was only correlated with systolic blood pressure in the smoking (r = 0.440, p=0.032) and combined data groups (r = 0.260, p=0.026). By using partial correlation, it was shown that the relationship between the salt taste threshold and systolic blood pressure was influenced by smoking habits. The sweet taste threshold in women was found to correlate with age, blood glucose levels, and MMP-9 levels. On the other hand, there was a significant relationship between the salt taste threshold in women with systolic blood pressure, which was the only correlation analyzed in sthis study that was found to be influenced by smoking. However, both sweet and salt taste thresholds were not statistically correlated with salivary secretion.

Prevalensi malnutrisi di rumah sakit masih sangat tinggi, diduga pelayanan gizi menjadi salah satu penyebabnya. Penelitian bertujuan untuk melakukan asesmen pelayanan gizi rumah sakit dengan pendekatan HTA. Desain penelitian studi kasus dengan pendekatan mixed method concurrent embedded. Pemilihan sampel kualitatif secara purposive sampling, sedang kuantitatif dengan total sampling. Penelitian dilakukan pada bulan September-Desember 2014 di RS vertikal (Situs 1) dan RS skunder swasta  (Situs 2). Analisis data kuantitatif dilakukan secara deskriptif sedang kualitatif secara content analysis. Peran manajer pada kedua situs cukup baik, hal ini dapat dilihat dari dibentuknya tim terapi gizi rumah sakit dan peningkatan kualitas SDM. Teknologi pelayanan gizi pada kedua situs belum  memenuhi standar Kemenkes. Persepsi pasien terhadap mutu pelayanan makanan pada Situs 1 belum baik sedang pada situs 2 sudah baik. Asupan nutrisi pasien Situs 1 lebih rendah dibanding kebutuhan pasien, sedang pada Situs 2 lebih tinggi dari pada kebutuhan.  Kerugian ekonomi akibat sisa makanan pada Situs 1 lebih tinggi dibanding Situs 2. Pelayanan gizi rumah sakit belum berjalan optimal,  kerugian ekonomi akibat sisa makanan pasien masih tinggi. Rumah sakit diharapkan membuat kebijakan operasional pelayanan gizi rumah sakit agar pasien mendapat pelayan yang  lebih adekuat.Kata Kunci: pelayanan gizi, pendekatan HTA, rumah sakit.

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Background: The nutrition services of inpatient with diabetes mellitus is very important because dietary management is the key to controlling blood glucose level. Ensuring the patient to consume all the food served by the hospital or reduce the plate waste may help patients to meet their nutritional needs. This study aimed to investigate plate waste of inpatient with diabetes mellitus in hospitals and its contributing factors so the quality of food service in the hospital could be enhanced.Methods: The sample of the study was 22 inpatient with diabetes mellitus at Al Islam Hospital in Bandung, Indonesia from November 2014 to February 2015. The patient's plate waste at breakfast, lunch and dinner for 2 days was weighed using an electronic scale. Patients were also interviewed to find out the reasons for wasting food.  Results: The overall mean of plate waste in this study was 13.26% of food served. Porridge was the type of food that had the highest mean percentage of plate waste (17.38%). Vegetables were the second-highest wasted food (17.05%). Loss of appetite, lack of knowledge, cold food temperature and large main plate portion were the reasons for food wastage.Conclusions: The type of food that wasted the most by inpatient with diabetes mellitus was porridge and vegetables. Improving the quality of food service and delivery as well as increasing the role of health workers to educate and encourage patients to eat while under treatment in hospitals are interventions that can be done to reduce the amount of inpatient plate waste.