Adecuación de platos típicos de la costa ecuatoriana para el consumo de las personas que padecen enfermedades crónicas no transmisibles de origen alimenticio en el periodo de mayo – agosto del 2018.

Abstract

Introduction: Dietary habits, the sedentary lifestyle of the Ecuadorian population, and the mixture of certain typical dishes are factors that contribute to the appearance of diabetes mellitus type II, dyslipidemia and increased blood pressure. All this has a direct relationship with overweight and obesity. Objectives: To establish the nutritional information of the typical dishes of the Ecuadorian coast, evaluating the feasibility of their habitual consumption in people with chronic noncommunicable diseases of alimentary origin. Methodology: The present work has a quasi-experimental design of quantitative type, for the selection of the dishes a survey was carried out to professionals of the Superior Institute of Culinary Art (SICA) and to the Guayaquil citizenship in general. The representative sample of 20 original typical recipes according to the inclusion criteria and the percentage of acceptance of the surveyed population making reference from 50% up to 100%. Results: The percentage of adaptation of modified recipes are within the parameters established in relation to the percentage of adequacy of 90% to 110% according to the established, on the other hand, in relation to the established ranges two typical dishes do not comply with the estabished ranges , having 134% protein and 76% lipids in mixed ceviche and 198% protein in seafood rice. Conclution: A nutritional analysis of the preparations was carried out, showing an imbalance that surpass the adequacy percentages established, making them unfit for the consumption of people suffering from chronic noncommunicable diseases.