Browsing by Author "Astudillo Aguilera, Johanna Catalina"

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Factores influyentes en la aceleración de la rancidez del aceite utilizado en la preparación de las papas fritas y su relación con la salud de los consumidores en instituciones educativas en la ciudad de Cuenca. 2013
(2014) Asitimbay Regalado, María Gabriela; Astudillo Aguilera, Johanna Catalina; Cordero Gulá, Luis Pablo; Parra Parra, Jorge Leonidas
Crisp toast is a frequently consumption product by their easy preparation, economic accessibility and pleasant flavor (1). However, a number of factors influence the readily chemical transformation of a healthy acid to one with potential harmful effects, such as atherosclerosis, insulin resistance, and carcinogenic effects in the nervous system by acrylamide (2). OBJECTIVE: To determine the factors that increase the speed of the process of rancidness of the oil used in the preparation of fried potatoes, and their relation with the compliance of the norms of the Ministry of Public Health, in educative institutions of the city of Cuenca. 2013. METHODS: A descriptive cross-sectional study of 50 samples of oil used to fry potatoes in educative institutions in Cuenca and its surroundings was performed. Information was collected in appropriate forms through direct observation. The oil samples were collected with disposable syringes, and analyzed using Kreiss Test on the same day. The obtained data was analyzed using charts, graphs and program Microsoft Excel 2007. RESULTS: 6% being sold in salchipapas within educative institutions, and 72% from establishments located next to such institutions. It was demonstrated through analysis that half the samples were rancid. It was also observed that fryers made of aluminum, medium and large sizes, scratched and rusty, led to faster degradation of the oil. Three of four operators did not present adequate hygiene; 70% of the samples subjected oil to very high temperatures and were reutilized; 84% of the potatoes were not dried before being fried. KEY WORDS: PREPARED FOODS, ARTERIOESCLEROSIS, FOOD CONTAMINATION,
Incidencia de la hipotermia inadvertida en la sala de recuperación post anestésica en pacientes sometidos a cirugía general. Hospital Vicente Corral Moscoso. Cuenca - 2018
(Universidad de Cuenca, 2020-05-05) Astudillo Aguilera, Johanna Catalina; Espinoza Juela, Miguel Ignacio; Morales Sanmartín, Jaime Rodrigo
Introduction: postoperative inadvertent hypothermia is the parameter with the highest incidence. Hypothermia causes myocardial complications, infection, delayed wound healing, coagulopathy, delayed recovery, prolonged hospitalization. Objective: To determine the incidence and characteristics of inadvertent hypothermia in patients who enter the post anesthetic recovery room of the Vicente Corral Moscoso Hospital. Materials and methods: A prospective, descriptive-longitudinal study was performed in patients on APRS after general anesthesia on admission, 60 and 120 minutes. The sample was 400 patients calculated with the random type probabilistic sampling formula, a value of p ≤ 0.05 will be considered statistically significant. Data were analyzed in the SPSS version 22 statistical program. Results: The incidence of hypothermia on admission was 74.5%, average T 35.53 ° C + - 0.67 ° C, at 60 minutes 31.3%, average T 36.1 ° C + - 0, 55 ° C and at 120 minutes 10.5%, average T 36.5 ° C + - 0.46 ° C. There was hypothermia in patients> 60 years (p: 0.000). It was higher in low weight after 60 minutes at 43.8% and remained at 120 minutes at 18.8%. Gynecological surgery presented hypothermia with 83%, 34% and 25%. Patients with ASA III staging plus hypothermia with 84.6%, 53.8% and 19, 2%. Greater hypothermia in surgeries> 3 hours with 93.5%, 63% and 19.6%, (p: 0.000). ASA III patients p: 0.010. Conclusions: The incidence was higher than the reviewed studies, there is a significant relationship between surgical time, age greater than 60 years and ASA III with hypothermia.