Composición nutricional de platos típicos y su relación con enfermedades crónicas no transmisibles de origen alimenticio de la región Costa - Ecuador.

Abstract

Introduction: The typical dishes of the coastal region of Ecuador are related to the eating habits of people with NCDs that can develop or decompensate pathologies Objectives: to analyze the nutritional composition of typical dishes and its relationship with chronic non-communicable diseases of food origin in the coastal region of Ecuador. Methodology: it has a mixed approach (quantitative and qualitative), observational / analytical with a non-experimental design. For the selection of the recipes of the main typical dishes of the Ecuadorian coast, a database obtained from a survey of gastronomy professionals will be used, 25 relevant recipes will be taken for nutritional analysis through the food table based on the synthetic diet table to determine if it is within the ranges of macronutrients and micronutrients recommended for people with CNCD Results: Through the nutritional analysis and established parameters of the adequacy percentages of 90% to 110% at each meal time, the 76% had excess calories, 56% excess carbohydrates, 96% excess protein, 80% excess total lipids, 84% excess saturated fatty acids, 36% deficit in fiber and 84% deficit in sodium, presenting excess sodium in 3 recipes (seafood rice, breaded shrimp and crab), of the total of the 25 original recipes of the Ecuadorian coast, in the modification of the dishes s Only 9 recipes are within the established parameters and the reduction of each dish was obtained from the other 16.