Propuesta Gastronómica para Pacientes Hipertensos que Asisten a Consulta Externa en el Hospital Carlos Andrade Marín de la Ciudad de Quito, 2011

Abstract

Investigation of Descriptive Type and Experimental Design, in a Gastronomic Offer for Hypertense Patients who are present at External Consultation in the Carlos Andrade Marín Hospital; surveys being applied in a sample of 33 patients, they measured up, Factors of Risk, Food Habits and Gastronomic Alternatives. The information tabulated by means of the program Microsoft Excel. As results, included ages from 31 to 35 years, 39% and from 36 to 40 years, 21%; feminine sex with 58%. With regard,, to the factors of risk, Normal Weight with 58% and Overweight with 42%. As for the food habits, inadequate supply 70%; schedule of supply not defined 76%, ingestion of milk and yogurt 24%, consumption of light salads 30%, consumption of tinned and stiff 58% and preference to the food scrap 58%. The hedonics tests of the investigation, there demonstrate that 100% of the polled ones, thinks, that the menu is excellent and suitable, for his flavor, 83%; for his color, fragrance and quantity, 94% and for his nutritional suitable combination, 50%. There are recommended the patients who are present at the External Consultation in the Carlos Andrade Marín Hospital, to continue with the consumption of the cyclical menu raised in a rich diet in potassium and poor person in sodium, recommending the patients, to complement her with the physical moderate activity.