Presentasi sedang didownload. Silahkan tunggu

Presentasi sedang didownload. Silahkan tunggu

Promosi Keselamatan dan Kesehatan Kerja Health Assessment & Standard Testing (ss.5) DR.Robiana Modjo, SKM, MKes.

Presentasi serupa


Presentasi berjudul: "Promosi Keselamatan dan Kesehatan Kerja Health Assessment & Standard Testing (ss.5) DR.Robiana Modjo, SKM, MKes."— Transcript presentasi:

1 Promosi Keselamatan dan Kesehatan Kerja Health Assessment & Standard Testing (ss.5) DR.Robiana Modjo, SKM, MKes

2 STANDAR TESTING Promosi Kesehatan Kerja Tekanan darah Kolesterol darah & HDL ratio Distribusi lemak waist-hip ratio & BMI Cardiovascular endurance step test Abdominal curl-up/menit Flexibilities Test reaksi

3 STANDAR TESTING - Promosi Kesehatan Kerja Tekanan darah (TD)  Alat ukur: Sfigmomanometer  Komponen  Sistolik Normal < 120  Diastolik Normal < 80  Efek peningkatan TD  Stroke  non-hemoragis  hemoragis  Kontrol Rutin  Diet  Istirahat  Obat

4 STANDAR TESTING - Promosi Kesehatan Kerja Fikiran/stress Makanan Tingkat pekerjaan Hipotensi Tdk terlalu memberatkan kondisi fisik Aktivitas tinggiTD normal Lebih cocok bidang pekerjaan dinamis Kurang larangan Yang mempengaruhi TD

5 STANDAR TESTING - Promosi Kesehatan Kerja Rangsangan-rangsangan terkejut, kesal, marahadrenalin m adrenalin R.S. Simpatis TD Pengaruh makanan thd TD Makanan banyak mengandung garam/kolesterol Kolesterol p’numpukan pd pArteriTD Pengaruh FikiranTD

6 STANDAR TESTING - Promosi Kesehatan Kerja Pekerjaan banyak m’gunakan fikiran stress Pekerjaan dgn kerja otot t otot jantung m curah jantung mTD Penyebab hipertensi Idiopatik (tdk diketahui) Keturunan sering b’hubungan dgn kelainan pDarah (merupakan faktor endogen) Penyakit metabolisme Penyakit ginjal Sirhosis Obesitas Pengaruh Tingkat pekerjaan TD

7 STANDAR TESTING - Promosi Kesehatan Kerja Dari gejala-gejala dgn riwayat penyakit Faktor fisik (obesitas) & keturunan Tes cardiovascular endurance step test Tindakan Control TD Tanda tanda Hipertensi

8 Tes cardiovascular endurance step test Orang normal kenaikan TD setelah tes tercapai mmHg Setelah 10 mnt TD akan menetap/seperti sebelum tes Orang TD tinggi/berbakat, setelah masa pemulihan 10 mnt kenaikan akan menetap Tes jarang dilakukan pada medical chek-up Keterbatasan waktu dan tempat Olahragawan/ABRI wajib dilakukan tes STANDAR TESTING - Promosi Kesehatan Kerja

9 Sebagai bagian dari lipida/lemak Ada tiga macam senyawa lipid Lemak netral/trigliserida Fosfolipid Kolesterol Lipoprotein Utama VLDL (very low density lipoprotein) LDL (low density lipoprotein) HDL (high density lipoprotein) –VLDL : Konsentrasi trigliserida t & konsentrasi moderat »Fosfolipid & kolesterol –LDL: Konsentrasi trigliserida sedikit sangat tinggi –HDL: 50% protein, sedikit lipid Kolesterol Darah & HDL Ratio

10 STANDAR TESTING - Promosi Kesehatan Kerja Konsentrasi Lipoprotein dalam darah Kolesterol180 mg/100 cc plasma Fosfolipid160 Trigliserida160 Lipoprotein /100 cc

11 STANDAR TESTING - Promosi Kesehatan Kerja Kolesterol ? Zat lemak yang diproduksi hati Mirip lilin, beredar dalam darah Diperlukan tubuh Bila berlebihtimbunan lemak (plak) di dinding pDarah nadi Plak m’hambat & m’nyumbat aliran darah serius Plak di pDarah jKoronerserangan jantung Plak di pDarah otakstroke

12 Kolesterol BAIK & JAHAT Kolesterol dalam paket : Lipoprotein HDL Baik HDLJahat Membersihkan kelebihan kolesterol dalam pNadi Cenderung menumpuk pada pNadi

13 Kadar Kolesterol ANDA Ditentukan : Pola makan Pola gerak tubuh Bawaan/familial KolesterolRisiko PJK 10% 20%

14 Hasil pemeriksaan Kolesterol di LAB : < 200 mg/dlBaik 200 – 239 mg/dlBatas Nilai Normal Waspada bila ada faktor risiko PJK > 240 mg/dlSangat Tinggi Ke dokter Olah raga teratur Pola makan sehat Pola hidup sehat

15 Diet untuk menurunkan kolesterol Kurangi : Daging b’lemak dari sapi, kambing, babi Misal : iga, jeroan, buntut, sandung lamur, dSup, sosis, ham,”cold cut” Susu Full cream, krim Yogurt susu full cream, keju Otak, kuning telur, saos kTelur Sayuran dgn mentega, krim saus lain Pie, cake, donat, croissant, pastries, muffins, biskuit, cracker & cookies tinggi lemak Coklat Mentega, mKelapa/sawit, santan, lemak babi/sapi

16 Diet untuk menurunkan kolesterol Anjuran : Sayuran & buah-buahan Roti tinggi serat & sereal (gandum) Pilih ikan, unggas tanpa kulit Tempe, tahu & kacang-kacangan Putih telur ( 2pTelur = 1 telur utuh) mGoreng tdk jenuh ; jagung, bMatahari, wijen, kedele,mKacang, zaitun Susu skim/rendah lemak, yogurt not fat Keju rendah lemak Mayonaise/selai rendah lemak

17 Gerakan Hidup Sehat (1997) Hindari makanan b’lemak & B’lebih Olah Raga Teratur Tidak Merokok Kelola Stres Dgn Bijak Pelihara Keharmonisan RT untuk mencegah AIDS

18 HEALTH RISK ASSESSMENT FOR CARDIOVASCULAR DISEASE OF EMPLOYEE FOR USE IN STARTING AND EVALUATING HEALTH PROMOTION PROGRAM IN THE WORK PLACE Name :…………………………………………… NPM ………………………………….. Date:………………………………………………

19 HEALTH RISK ASSESSMENT FOR CARDIOVASCULAR DISEASE OF EMPLOYEE FOR USE IN STARTING AND EVALUATING HEALTH PROMOTION PROGRAM IN THE WORK PLACE Name :……………………………………………Employee number ……………… Dept:……………………………………………...Date:………… Risk factor of cardiovascular disease Level of risk & Category of risk factor Established Atherosclerosis 1 None 4 Yes Note: Dyslipidemia (fasting blood lipids in mg/dl) 1 LDL Chol HDL Chol. >60 1 Triglyceride LDL 130 – HDL Chol.: Triglyceride LDL>160–190 2 HDL Chol. <35 2 Triglyceride > LDL >190 Hypertension (BP=Blood Pressure) 1 BP<120/<801.5 BP /80-892BP / BP >160 />100 Smoking1 Never or stopped smoking for > 5 yrs 1.25 Stopped smoking for = or < 5 yrs 1.5 Current smoker ‘s index: : 1 –6 2 Current smoker’s index: : 7 – 11 Diabetes Mellitus (fasting glucose in mg/dl) mg/dl – 125 mg/dl – 200 mg/dl 2 >200 mg/dl Obesity (BMI= Body Mass Index, kg/m2) 1 BMI 20, BMI BMI 30 – BMI 35 and above Physical inactivity Workaholic1 None 2 Yes Work stress1 None 2 Yes Shift Work1None1.4Yes

20 Family history of premature cardiovascular disease 1 None 1.4 Yes Sex/age (F=Female; M=Male : age in years) 1 (F <35 ) 1 (M < 35 ) (M: ) (F : 35 – 65 ) 1.35 (M : > ) 1.5 (F >65 ) 1.5 (M >55 ) Environmental chemicals affecting Cardio-Vascular System 1 None or below BEI/TLV 2 Yes and above BEI/TLV BEI= Biological Exposure Indices. TLV= Threshold Limit Value TOTAL RISK by multiplying each risk of the above risk factors/ health hazards …………………. (L/M/H/VH) Cardiovascula r event…………., dated……….,a t total risk……… ………… Level of Physical Work Capacity by Bruce protocol in A,B,C,D or E A= High B= Good C Average D Fair E Low Ischemic response (ST horizontal’s depression = or > 2 mm on treadmill test) Yes/No Level of Health status in A,B,C,D or E (A the highest) A Promotional health B Asymptomatic health C Serious illness D= Partial permanent Impairment E= Total permanent impairment

21 Note: Risk of having a certain characteristic indicates multiplication of probability of suffering from a disease, as compared to a recommended characteristic. A risk of two means the probability is twice, if compared to a risk of one. Since the effect of interaction of several risk factors on single organ of endothelial tissue of blood vessels is synergistic, thus its total risk is counted by multiplying each risk. A total risk below 5 is low risk (L), 5-10 is moderate (M), 11 – 20 is high (H), and > 20 is very high (VH). Probability of occurrence of risk condition, i.e. cardiovascular event is 5 to 10 years. Each preventable risk factor should be modified to achieve “standard” (leftist column). The highest status of promotional health is achieved, when total risk is below five and level of Physical Work Capacity (PWC) is A or B. The highest levels of PWC may be achieved if physical activity is moved on long-term basis to reach Physical Activity Index above 40

22 PRAKTIKUM Hasil pengukuran: –Berat badan –Tinggi badan – IMT –Kadar lemak tubuh – Tekanan darah (Sfigmomanometer) –Denyut nadi

23


Download ppt "Promosi Keselamatan dan Kesehatan Kerja Health Assessment & Standard Testing (ss.5) DR.Robiana Modjo, SKM, MKes."

Presentasi serupa


Iklan oleh Google