Diseño de una guía nutricional alimentaria para pacientes diabético renales del Hospital del IESS Riobamba 2014.

Abstract

The present investigation had the purpose of preparing a Food Nutritional Guide for Diabetic patients with kidney disease of IESS hospital of the city of Riobamba, the study was non-experimental cross-sectional. The methodology for the compilation of data was based on the application of a survey and direct interview with 60 participants, where the variables to be evaluated were general characteristics, knowledge, attitudes, practices and life styles. As well as a 68% does not know on the feeding in diabetic nephropathy in regards to a 32% that has a brief idea on how feeding. In the food consumption with major frequency the whole-grain cereals, dairy nonfat products, and meat of chicken are the most accepted by the respondents, and as for products to sweeten the preparations a 48% use sweeteners in contrast to an 18% that does not use any type of them. That´s why the acceptance of a food nutritional guide is very good because many of the patients surveyed don´t have access to an adequate knowledge adapted on the type and the food quantity that they should consume to prevent and cope a good life style. Also it will be an instrument where the surveyed population will be able to choose better the food to be nourished of the best way.