Browsing by Author "Rocano Matute, Silvia Eugenia"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    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
    (Universidad de Cuenca, 2021-02-12) Loyola Díaz, Katherine Anabel; Rocano Matute, Silvia Eugenia; Ochoa Avilés, Angélica María; Escandón Dután, Samuel Adrián
    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