Nutrición y Dietética
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Item ADAPTACIÓN Y VALIDACIÓN DE UN RECORDATORIO DE 24 HORAS PARA ESTIMAR LA BIODISPONIBILIDAD DE HIERRO EN ALIMENTOS PARA CELÍACOS(2026-06-24) Punina Punina, Erika Magaly; Arteaga Almeida, Cristina Alexandra; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaIron deficiency is a common nutritional problem, and its assessment in individuals with celiac disease is challenging due to dietary restrictions and factors that influence iron absorption. In this context, the overall objective of this study was to adapt and validate a 24-hour dietary recall protocol to estimate iron bioavailability in people with celiac disease. A methodological, observational, descriptive, and cross-sectional study was conducted. The instrument was digitized using Google Forms and incorporated variables associated with iron sources, preparation methods, and tea/coffee consumption. The sample consisted of 54 individuals with a confirmed diagnosis, selected based on eligibility. Internal consistency was assessed using Cronbach's alpha in SPSS v.25, yielding a value of 0.996 for the 89 items. Content validity was established through expert judgment, calculating the indices of clarity (0.80), coherence (0.88), and relevance (0.77). A pilot assessment of iron bioavailability using Murphy’s model estimated approximately 1.7 mg/day of bioavailable iron. The adapted instrument demonstrated high reliability and adequate content validity, making it a methodologically viable tool for estimating iron bioavailability in individuals with this condition.Item REQUERIMIENTOS NUTRICIONALES Y DESARROLLO DE UNA GUÍA ALIMENTARIA PARA NIÑOS DE 2 A 5 AÑOS CON ENFERMEDAD CELÍACA(2026-06-23) Guamangallo Vasquez, Nayomi Anahi; Hidalgo Morales, Kattyta Patricia; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaCeliac disease is a chronic autoimmune disorder triggered by the consumption of gluten, a protein found in grains such as wheat, barley, and rye. This condition causes inflammation and damage to the villi of the small intestine, which hinders proper nutrient absorption and can affect children’s growth and development. Globally, it is estimated to affect approximately 1% of the population, while in Ecuador, epidemiological data is limited. The only effective treatment is maintaining a strict gluten-free diet. The objective of this research was to develop a dietary guide for children aged 2 to 5 years with celiac disease, tailored to their nutritional requirements. To this end, a structured literature review was conducted in accordance with the PRISMA 2020 guidelines, analyzing 44 sources, including scientific articles, institutional documents, and pediatric textbooks. Based on this information, nutritional recommendations, food exchange distributions, weekly meal plans, and a photographic portion guide were developed to facilitate the planning of a balanced, gluten-free diet.Item REQUERIMIENTOS NUTRICIONALES Y DESARROLLO DE UNA GUÍA ALIMENTARIA PARA ADULTOS JÓVENES CON ENFERMEDAD CELÍACA(2026-06-23) Salme Chuquitarco, Mishell Alejandra; Hidalgo Morales, Kattyta Patricia; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaThe present research aimed to develop a food guide for young adults with celiac disease based on their nutritional requirements, with the purpose of promoting a balanced, safe, and gluten-free diet that contributes to maintaining an adequate nutritional status and preventing nutritional deficiencies. The study was conducted using a descriptive, documentary, and propositional approach, with a cross-sectional design, focused on analyzing the available scientific evidence regarding nutrition in patients with celiac disease. The information was obtained through a systematic literature review following the PRISMA methodology guidelines, performing searches in scientific databases such as PubMed, SciELO, Scopus y Science Direct. These studies allowed the identification of the main nutritional problems associated with celiac disease, including micronutrient deficiencies, imbalances in the gluten-free diet, and high consumption of ultra-processed gluten-free products. Based on the analysis of the scientific evidence and the nutritional guidelines established by the Food-Based Dietary Guidelines (GABA),a food guide was developed that includes nutritional recommendations, macronutrient distribution, portion standardization, and recipes adapted for young adults with celiac disease. The guide was validated by nutrition professionals in order to evaluate its clarity, relevance, and applicabilityItem REQUERIMIENTOS NUTRICIONALES Y ELABORACIÓN DE UNA GUÍA ALIMENTARIA PARA ADULTOS CON ENFERMEDAD(2026-06-23) Flores Flores, Theanni Antonella; Hidalgo Morales, Kattyta Patricia; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaCeliac disease is a chronic autoimmune disorder triggered when genetically predisposed individuals consume gluten, a protein found in cereals such as wheat, barley, and rye. Its ingestion causes damage to the mucosa of the small intestine and interferes with proper nutrient absorption, which may lead to various nutritional complications. For this reason, the main treatment consists of maintaining a strict gluten-free diet, considered the fundamental pillar in the management of the disease. In this context, the present study was developed through a systematic review of recent scientific literature with the aim of analyzing the nutritional requirements, nutritional status, and dietary recommendations for adults with celiac disease. The search was conducted in scientific databases including PubMed, Scopus, SciELO, Hospital Nutrition, and Web of Science. A total of 320 articles were identified, which were evaluated and refined following the PRISMA methodology guidelines to select the most relevant studies and remove duplicate records. Based on the scientific evidence collected, a dietary guide for adults with celiac disease was developed, including recommendations to promote a balanced gluten-free diet to improve their nutritional status and contribute to a better quality of life.Item REQUERIMIENTOS NUTRICIONALES Y DESARROLLO DE UNA GUÍA ALIMENTARIA PARA ADOLESCENTES CON ENFERMEDAD CELÍACA(2026-06-18) Gavilánez Ruiz, Dayana Nicole; Hidalgo Morales, Kattyta Patricia; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaCeliac disease is a chronic autoimmune disorder triggered by gluten ingestion in genetically predisposed individuals, characterized by intestinal inflammation, villous atrophy, and impaired nutrient absorption. During adolescence, this condition becomes particularly relevant due to the physiological changes associated with growth, increased nutritional demands, and greater autonomy in food choices. In this context, the present study aimed to develop a food guide for adolescents with celiac disease, based on their nutritional requirements and oriented toward promoting a balanced and gluten-free diet. The study was conducted using a descriptive and propositional approach, employing a structured literature review, and focusing on the development and validation of a dietary guide based on scientific evidence. The analysis of the available evidence identified frequent deficiencies of iron, calcium, vitamin D, Bcomplex vitamins, and fiber among adolescents with celiac disease. In addition, dietary patterns were observed to include a high consumption of industrial gluten-free products with low nutritional density. Based on these findings, nutritional recommendations, portion tables, standardized recipes, and structured menus adapted to the local dietary context were developed. The resulting guide represents an educational tool designed to improve diet quality, support adherence to a gluten-free diet, and contribute to maintaining an adequate nutritional status in adolescents diagnosed with celiac diseaseItem REQUERIMIENTOS NUTRICIONALES Y DESARROLLO DE UNA GUÍA DE ALIMENTACIÓN COMPLEMENTARIA PARA NIÑOS CON ENFERMEDAD CELÍACA (6 MESES A 2 AÑOS)(2026-06-18) Córdova Sánchez, Annette Monserrath; Hidalgo Morales, Kattyta Patricia; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaComplementary feeding is a fundamental stage in child growth and development, especially from six months of age, when breast milk or formula no longer fully meet the child's nutritional requirements. The objective of this study was to create a nutritional guide for children aged 6 months to 2 years with celiac disease, to assist healthcare professionals in planning a healthy and nutritionally adequate diet for these children. This research involved a literature review of scientific studies published between 2014 and 2024. The search was conducted using academic search engines such as PubMed, SciELO, Redalyc, and Google Scholar. The methodological process was divided into five stages: identification and selection of literature, analysis and synthesis of nutritional information, standardization of portions and dietary elements, development of recipes and menus, and finally, a dietary guide. After the selection process, 17 scientific studies related to complementary feeding and the dietary management of celiac disease in children were chosen. As a result, a nutritional plan was compiled consisting of ten dietary recommendations and tables of ideal portions by age group. These materials help to plan an optimal gluten-free diet that is suitable and adapted to the nutritional requirements of children in this age rangeItem REQUERIMIENTOS NUTRICIONALES Y DESARROLLO DE UNA GUÍA ALIMENTARIA PARA ADULTOS MAYORES CON ENFERMEDAD CELÍACA(2026-06-18) Chicaiza Masabanda, Soña Paulina; Mosquera Méndez, Karen Cecilia; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaCeliac disease is a chronic autoimmune condition triggered by the ingestion of gluten in genetically predisposed individuals, which causes damage to the mucosa of the small intestine and affects the proper absorption of nutrients. In older adults, this condition represents an additional challenge due to the physiological changes associated with aging, the presence of comorbidities, and the increased risk of nutritional deficiencies. The aim of this study was to develop a dietary guide for older adults with celiac disease based on the analysis of their specific nutritional requirements. The research was carried out using a descriptive and propositional documentary approach with a cross-sectional design. Information was collected through a systematic literature review following the PRISMA methodology guidelines, consulting scientific databases such as PubMed, SciELO, Google Scholar, and Elsevier. Based on the analysis of scientific evidence, a dietary guide was developed that includes nutritional recommendations, portion tables, adapted recipes, and a structured menu to support daily meal planning. This tool aims to improve diet quality, prevent nutritional deficiencies, and promote a better quality of life for older adults with celiac disease.Item REQUERIMIENTOS NUTRICIONALES Y DESARROLLO DE UNA GUÍA ALIMENTARIA PARA EMBARAZADAS CON ENFERMEDAD CELÍACA(2026-06-18) Cando Quishpi, Nicole Estefania; Mosquera Méndez, Karen Cecilia; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaPregnancy in women with celiac disease (CD) presents nutritional challenges due to the interaction between gestational demands and intestinal malabsorption, a situation exacerbated in Ecuador by the lack of specific guidelines. The objective was to design an evidence-based dietary guide for pregnant women with CD to ensure their nutritional requirements are met. A systematic review was conducted following the PRISMA framework in PubMed, Scopus, Cochrane Library, Web of Science, and Google Scholar, including 35 studies (2016-2025). The guide was validated by ten nutrition experts. The following nutrients were identified as critical: iron (27 mg/day), folic acid (600 µg/day), calcium (1000 mg/day), vitamin D (600 IU/day), zinc (11 mg/day), and vitamin B12 (2.6 µg/day). The guide includes requirements per trimester, a BMI-based approach, portion sizes, 21-day menus, and a recipe section. The developed guide is a scientifically sound and contextualized dietary therapy tool that integrates specific nutritional recommendations and cross-contamination prevention measures to optimize maternalfetal nutritional status in Ecuadorian women with celiac disease.Item PROBIÓTICOS Y ANTIOXIDANTES EN BEBIDAS DESTINADAS A LA SALUD INTESTINAL DEL PACIENTE CELÍACO(2025-10-06) Bassante Gordón Pamela Alexandra; Arteaga Almeida Cristina Alexandra; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaCeliac disease is an autoimmune disorder that requires a strict gluten-free diet, limiting food options for affected individuals. This study developed a functional beverage based on kefir and antioxidant-rich Andean fruits as a healthy alternative for celiac patients. Two formulations were prepared through double fermentation: M1 (with mortiño pulp) and M2 (with freeze-dried berries). Both were evaluated sensorially against a commercial kefir (M3) by 32 untrained participants, with M2 receiving the highest acceptance. Physicochemical and bromatological analysis of M2 showed 6.00 °Brix, pH 3.22, 0.94 °GL alcohol, and low caloric value (22.93 kcal/100g), with carbohydrates as the main macronutrient. Microbiological evaluation confirmed safety, although probiotic counts (5.0 × 10³ CFU/mL) were below the functional threshold, likely due to limited fermentation time. In conclusion, kefir with Andean fruits shows promise as a functional and innovative option suitable for celiac individuals, with potential for future optimization.Item ABORDAJE NUTRICIONAL DEL PACIENTE CELÍACO(2025-06-18) Játiva Parra, Liliana Michelle; Robayo Zurita, Verónica Alexandra; Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y DietéticaIntroduction: Celiac disease (CD) is a chronic and systemic autoimmune disorder that affects people with genetic susceptibility to gluten, a protein found in various cereals. It manifests itself with a wide range of signs and symptoms along with related diseases, and can even occur asymptomatically, thus complicating its diagnosis. It is mostly diagnosed in women and at younger ages than in men. The disorder has no cure, so its management focuses exclusively on nutrition. Objective: The objective of the review is to analyze current recommendations on the nutritional approach to celiac disease and identify areas of future research and unmet needs in the nutritional approach to celiac disease, including the exploration of alternative therapies. Methods: The methodology used was the bibliographic review of current articles or articles corresponding to the last 5 years that specifically address the nutritional approach in celiac disease. The search was carried out in specialized databases in health sciences: Scielo, ScienceDirect, Dialnet and Google Scholar. Conclusions: Strict adherence to a gluten-free diet (GFD) was found to be crucial for improving symptoms and gut health in patients with celiac disease.