Catatan Kuliah Kebutuhan Dasar Manusia
Saryono; Anggiyana tri Widianti
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Deskripsi Buku
BAB III ELIMINASI FEKAL A Pendahuluan B Usus Besar C Rektum dan Anus D Faktor yang Mempengaruhi Defekasi E Gangguan Eliminasi Fekal F Tindakan Keperawatan 34 34 35 35 36 38 40 BAB IV OKSIGENASI A Pendahuluan B Fisiologi Kardiovaskuler C Fisiologi Pernafasan 1 Ventilasi 2 Perfusi 3 Difusi 4 Transpor D Pengukuran Fungsi Paru E Tindakan Keperawatan 44 44 45 47 47 48 48 49 50 54 BAB V NUTRISI A Zat Nutrien 1 Karbohidrat 2 Protein 3 Lemak 4 Vitamin 56 56 56 57 58 58 viiiBAB III ELIMINASI FEKAL .................................................... A. Pendahuluan ......................................................... B. Usus Besar ............................................................. C. Rektum dan Anus ................................................. D. Faktor yang Mempengaruhi Defekasi: .................. E. Gangguan Eliminasi Fekal .................................... F. Tindakan Keperawatan ......................................... 34 34 35 35 36 38 40 BAB IV OKSIGENASI .............................................................. A. Pendahuluan ......................................................... B. Fisiologi Kardiovaskuler ........................................ C. ...Fisiologi Pernafasan ............................................... 1. Ventilasi ........................................................... 2. Perfusi ............................................................. 3. Difusi ............................................................... 4. Transpor .......................................................... D. Pengukuran Fungsi Paru : ..................................... E. Tindakan Keperawatan: ........................................ 44 44 45 47 47 48 48 49 50 54 BAB V NUTRISI ...................................................................... A. Zat Nutrien ............................................................ 1. Karbohidrat ..................................................... 2. Protein .............................................................. 3. Lemak............................................................... 4. Vitamin ............................................................ 56 56 56 57 58 58 viii
