Preparaciones gastronómicas para el Centro Gerontológico Inmaculada Concepción en el cantón La Troncal. 2014

Abstract

This was a descriptive, cross sectional and non-experimental design research; the population to be studied was made up of 40 people, for this: interviews, observation cards and surveys were applied for Inmaculada Concepcion Geriatric Center employees, located in La Troncal Canton, Cañar Province. The main purpose was to elaborate the optimal gastronomic preparations, taking into account the recommended meals as well as the physiological changes produced in the elderly by means of a recipe book which will stimulate the appetite of the elderly belonging to this center. 62.5% of population under study were male, 40% aged from 76 to 85. 95% belong to the urban area, and 75% did not reflect any pathology that limits the food intake, this eased the variation of the menu. The most appropriate cooking method was the liquid one which used empirically-elaborated and soft-consistence preparations. Due to the lack of professionals in charge of handling the menu, they were limited to the consumption of stock products from the warehouse which were served warm. This research allowed making a recipe book about cream and soup, main courses, juice and deserts prepared in standard recipes with the use of cooking methods and techniques that respect the likes of this important age-group.