bachelorThesis
Sensibilidad a la sal y patrones de consumo de sal en escolares de 7 a 12 años con fluorosis dental moderada a severa pertenecientes a las parroquias rurales del cantón Cuenca, en el periodo noviembre 2019-abril 2020
Fecha
2021-02-12Autor
Loyola Díaz, Katherine Anabel
Rocano Matute, Silvia Eugenia
Institución
Resumen
Taste sensitivity influences an individual's food preferences; therefore, they are
important predictors of food intake. The main objective of this titration work is to
determine the thresholds of sensitivity to salt and patterns of consumption of foods rich
in salt, in schoolchildren aged 7 to 12 years with a diagnosis of moderate to severe
dental fluorosis. An exploratory descriptive observational study was carried out in 43
children from rural parishes of Cuenca, the "Test of perception and recognition of the
taste for the salty taste" was applied; The research is complemented with the
identification of the frequency of consumption of foods with high sodium content
through the Frequency of Consumption Questionnaire (CFC).
The perception and recognition threshold was established at the dilution 0.02 mol / L
and 0.04 mol / L (NaCl) respectively, it was determined that the degree of fluorides is
not related to the sensitivity of taste for salt; the foods most consumed by children are
presented in groups. The carbohydrates most consumed are white rice (61%, N = 2-3
times per day), nickname (44%, N = 1 time per day), white salt bread (39.5%) and
cereal breakfast (26%) consumed 2 to 4 times a week and cooked potatoes (33%, N =
1 time a week); from the protein group: dry chicken and beans (42%, N = 2-4 times per
week); cooked egg (75%), fried fish (47%), tuna in oil (44%), beef broth (44%) are
consumed once a week; It was determined that there is little variety in the ingredients
of the salads (tomato, onion, lettuce, oil, lemon and salt) (44%, N = 2 to 4 times per
week). Of the foods consumed, salchipapa (35%, N = 1 time per week), G pipes (44%)
and fried sausage (37%), are consumed 2 to 4 times per month. The results obtained
contribute significantly to the study of "Evaluation of salt consumption habits and its
relationship with moderate and severe dental fluorosis in schoolchildren aged 7 to 12 in
rural parishes of the Cuenca Canton, in the period January 2019 - December 2020" ,
from which the present degree work derives; It will also be very useful for the
development of future research and programs that promote healthy nutrition in children,
as well as the prevention of diseases associated with excessive salt intake