Implementación un ciclo de menús gastronómicos para el servicio de traumatología del Instituto de Ginecología y Osteoporosis

Abstract

Research work with a non-experimental transversal design in the implementation of a gastronomic menu cycle for the traumatology area of ​​the gynecology and traumatology institute; to determine socioeconomic characteristics, assessment of the food service and create a cycle of menus for patients according to their needs. A survey of acceptability was applied to the universe of 40 people and their nutritional status was known through the clinical history. When evaluating the level of social insertion, it was known that 37.5% of the patients belong to the medium high extract and 32.5% belong to the high popular extract, concluding that the majority of the patients are public employees and retirees. In the IMC it was known that 42.5% of the patients were in a state of overweight. When analyzing the food service that the institute provided to the patients, 57.5% considered it to be regular, with 75% acceptability; As regards the organoleptic characteristics in color and appearance, 12.5% ​​said that it was not adequate, in terms of flavor, 52.5% said that it was pleasant to the contrary in smell and texture that 55% said it was unpleasant, 30 menus were made, of which 26 were general diets and 4 special diets for acceptability. A survey was conducted in which 36 patients gave a high level to the menu. It is recommended that for the realization of a diet for a patient should take into account their nutritional status.