Propuesta gastronómica para pacientes en puerperio tardío que fueron atendidas en el Hospital Básico Shushufindi, provincia de Sucumbios 2013

Abstract

This investigation aimed to elaborate a gastronomic proposal for late puerperium patients assisted at the Hospital Básico Shushufindi by a menu cycle such as educational material, and design a cookery book containing preparations and nutritional contribution. The cultural characteristics and food habits of the patients during puerperium, the most consumed foods and the easiest ones to be acquired according to the nutritional-health state were determined by means of a survey. From the gotten results it was determined that patients had a bad food habit during the puerperium stage due to the home customs and beliefs regarding to the food. It caused the existence of a 50% of patients with anaemia and problems in the digestive system having them consume nutritional supplements. That gastronomic proposal had a total acceptance by the puerperium patients thank to the facilities and access given by the hospital mentioned above to carry out the investigation.