Estado nutricional y prevención de complicaciones en pacientes diabéticos tipo II que asisten a consulta externa en el Hospital General Puyo 2015.

Abstract

A research no experimental of cross sectional type; proposed asses the nutritional status and prevent complications through food education in type II diabetic patients attending outpatient Hospital General Puyo; It was used a survey to identify general characteristics, sex, age, food intake and life styles. For the nutritional assessment it used anthropometric data such as weight, height, BMI, waist circumference; in the tabulation and analysis of variables JMP 5.1 program was applied. We found complications of the disease : 73.33% suffering from hyperlipidemia; IMC 10% of men women have normal nutritional status, 16.6% were overweight, 63.3% obesity grade I, 3.3% Obesity grade II and 6.6% grade III Obesity; 66.6% are at high risk according to the c. waist; 93.3% have altered glucose values; 70% have a low level of HDL; 43.3 % have high levels of triglycerides; it found a maximum 3.675 Kilocalories consumed, found at minimum 1.680; 76.66% have the excessive intake of calories; 43.3% have a low consumption of fruits, vegetables and vegetables. Educational conferences given patients were well accepted by the combination of practical and easily understandable language. We recommend setting up good nutritional status of diabetic patients for decision making multidisciplinary group of health and complications in these patients.