La biodisponibilidad de hierro como factor determinante de la anemia ferropénica en menores de tres años del Centro Infantil del Buen Vivir “Pequeñitos del Futuro”, Febrero – Julio 2017.

Abstract

The objective was to determine whether the bioavailability of iron contained in the diets and consumed by children under three years of the CIBV "Pequeñitos del Futuro", is the determining factor in the appearance of iron deficiency anemia. This research was carried out with sixty children between 12 and 36 months of age who are part of the Center for Good Living, "Pequeñitos del Futuro" located in the rural parish of San Antonio de Ibarra. To assess the situation of anemia, the study was based on three parameters: a) food preparation survey, b) frequency registration, and, c) hemoglobin test. During the four weeks of the study it was possible to identify that of the prepared diets, 11 (55%) and 14 (70%) of them, if they contained iron of animal (Heme) and vegetable (Non Heme) origin respectively. The study showed the importance of the bioavailability of iron since it effectively contributes to the prevention of iron deficiency anemia; Of the 60 minors, 53 (88%) did not register it, and 7 minors (12%) if they registered it, a percentage below the national average (25.7%). It is concluded that, the delivery of food prepared under nutritional supervision, are one of the best alternatives in the fight against childhood anemia. It is recommended to permanently incorporate nutrition professionals in catering services to guarantee the quality of diets and thus ensure optimal consumption of food by minors.