Giving Egg White Pudding on Albumin Levels in Post-Laparatomy Surgery Patients with Hypoalbuminemia
Year: 2025
Type: article
Abstract: Digestive laparotomy surgery patients require special nutritional care to maintain albumin levels. Especially in cases of laparotomy with hypoalbuminemia which affects the ability to consume food adequately. Hypoalbuminemia can be overcome by administering intravenous albumin and a high-albumin diet such as egg white. Albumin is given to accelerate wound healing and treat severe blood flow disorders (shock) due to injury. To determine the standardized nutritional care procedures for post-laparotomy surgery patients with hypoalbuminemia by implementing egg pudding interludes to increase albumin levels. A case study was conducted in April 2025 on patients after being discharged from the Blambangan Banyuwangi Regional Hospital. The data collection method was observation for 14 days on aspects of intake, physical/clinical, anthropometry and biochemistry. Researchers also conducted a literature study to complete and review the data. After nutritional intervention, the patient's physical/clinical complaints began to decrease, Albumin levels gradually increased, and the patient's intake gradually increased although it had not reached the target.
Authors: Nutrition Students & Banyuwangi, Nungky Desicha, Endang Widajati, Nutrition Lecture & Malang, Dr. Annasari Mustafa, Nutrition Lecture & Malang, I Nengah Tanu Komalyana, Nutrition Lecture & Malang
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W4414448192
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