Nutrición y Dietética

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/33812

Browse

Filters

20251

Settings

Author: search.filters.author.Aguaguiña Moreta, Nathaly SilvanaHas files: Yes

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    ELABORACIÓN DE UNA MEZCLA ALIMENTARIA PARA CUBRIR REQUERIMIENTOS ENERGÉTICOS EN EL ADULTO MAYOR EDÉNTULO DE LA PARROQUIA GARCÍA MORENO
    (2025-10-06) Aguaguiña Moreta, Nathaly Silvana; Bustillos Ortiz Diana Isabel; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y Dietética
    Introduction: nutrition is one of the main determinants of health and physical and mental performance, so consuming varied and safe food is one of the main objectives to ensure an adequate nutritional status in different age groups, in this case the elderly, who are a group at higher risk of nutritional deficits, due to multiple factors, such as advanced age, associa te d diseases, edentulism, which affects the tolerance and regulation of food intake. Objective: the present research focused on elaborating a food mixture to cover the energy requirements of the edentulous elderly of the García Moreno parish Methodology: we worked with a population of 30 elderly adults of the parish GAD, the nutrition a l status was calculated, the energy requirements were calculated using the Harris and Benedit formula by an activity and protein factor, the data collection was carried out in three days, followed by the evaluation of the organoleptic properties, and finally a Friedman statistical test was performed for related samples. Results: according to the baseline nutritional status, 46.6% presented a normal nutritional status and 33.3% were underweight, and as for the food mixtures, when performing the energy requirement and nutritional value, it was found that it covers between 26 and 32% of the requirement in the formulations, regarding the taste, a value of p <.001 and 0.023 was obtaine d between formulations 1 and 3; 2 and 3, respectively, thus presenting a significant difference and a good acceptance in terms of the different samples. Conclusions: a large part of the population presented malnutrition due to deficit or underweig h t, although a normal nutritional state prevailed. On the other hand, a food mixture was designed and elaborated, which was very acceptable to the population studied.