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Proceso de atención nutricional en paciente masculino de 30 años de edad con hernia inguinal y obesidad grado 1.
| dc.contributor.advisor | Prado Matamoros, Andrea Michelle | |
| dc.contributor.author | Chuchuca Espinoza, Angie Dayana | |
| dc.date.accessioned | 2022-05-17T19:41:38Z | |
| dc.date.available | 2022-05-17T19:41:38Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/11627 | |
| dc.description | Inguinal hernia and obesity are problems that affect health and could trigger other medical complications if nutritional guidelines that help improve quality of life are not received; Obesity is a health problem that occurs when inadequate lifestyles are practiced. Through this case study, a nutritional care process was applied to a 30-year-old male patient with inguinal hernia and grade I obesity, a nutritional assessment was also carried out through anthropometric, biochemical, clinical and dietary data. through which a food plan was provided according to the patient's needs, and the follow-up of the intervention and evaluation of the patient's results were verified. The intervention was carried out on the patient through nutritional assessment to provide a hypocaloric diet of 1,664.88 kcal which included low-fat foods, rich in fruits and vegetables, complex carbohydrates and proteins of high biological value that were divided into four meal times, their three main meals and a snack in order to achieve the proposed objectives. Through follow-up and monitoring, his nutritional evaluation was improved, which included anthropometric, biochemical, clinical and dietary data, initially reflecting a IMC of 30.4kg/m2 (obesity grade I) which was reduced to 28.5kg/m2 (overweight), this thanks to the fact that the diet that was carried out was adjusted to the alterations and abnormalities found in each intervention. | es_ES |
| dc.description | Inguinal hernia and obesity are problems that affect health and could trigger other medical complications if nutritional guidelines that help improve quality of life are not received; Obesity is a health problem that occurs when inadequate lifestyles are practiced. Through this case study, a nutritional care process was applied to a 30-year-old male patient with inguinal hernia and grade I obesity, a nutritional assessment was also carried out through anthropometric, biochemical, clinical and dietary data. through which a food plan was provided according to the patient's needs, and the follow-up of the intervention and evaluation of the patient's results were verified. The intervention was carried out on the patient through nutritional assessment to provide a hypocaloric diet of 1,664.88 kcal which included low-fat foods, rich in fruits and vegetables, complex carbohydrates and proteins of high biological value that were divided into four meal times, their three main meals and a snack in order to achieve the proposed objectives. Through follow-up and monitoring, his nutritional evaluation was improved, which included anthropometric, biochemical, clinical and dietary data, initially reflecting a IMC of 30.4kg/m2 (obesity grade I) which was reduced to 28.5kg/m2 (overweight), this thanks to the fact that the diet that was carried out was adjusted to the alterations and abnormalities found in each intervention. | es_ES |
| dc.description.abstract | La hernia inguinal y la obesidad son problemas que afectan la salud y podrían desencadenar en otras complicaciones medicas si no se reciben pautas nutricionales que ayuden a mejorar la calidad de vida; la obesidad es un problema de salud que se presenta cuando se practican estilos de vida inadecuados. A través del presente caso de estudio, se aplicó un proceso de atención nutricional en el paciente masculino de 30 años de edad con hernia inguinal y obesidad grado I, también se realizó una valoración nutricional a través de datos antropométricos, bioquímicos, clínicos y dietéticos, mediante el cual se brindó un plan alimentario de acuerdo a las necesidades del paciente, y se verifico el seguimiento de la intervención y evaluación de los resultados del paciente. Se realizo la intervención al paciente mediante la valoración nutricional para proporcionar una dieta hipocalórica de 1,664.88 kcal donde se incluyó alimentos bajos en grasas, ricos en frutas y verduras, carbohidratos complejos y proteínas de alto valor biológico que fue fraccionada en cuatro tiempos de comida, sus tres comidas principales y una colación con la finalidad de lograr los objetivos propuestos. A través del seguimiento y monitoreo se mejoró su evaluación nutricional, las cuales incluían datos antropométricos, bioquímicos, clínicos y dietéticos, reflejando inicialmente un IMC de 30.4kg/m2 (obesidad grado I) el cual se redujo a 28.5kg/m2 (sobrepeso), esto gracias a que la dieta que se realizo fue ajustada a las alteraciones y anormalidades encontradas en cada intervención. | es_ES |
| dc.format.extent | 39 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo: UTB-FCS, 2022 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Obesidad | es_ES |
| dc.subject | Hernia inguinal | es_ES |
| dc.subject | Hipercolesterolemia | es_ES |
| dc.subject | Hipertrigliceridemia | es_ES |
| dc.subject | Prostatectomía | es_ES |
| dc.title | Proceso de atención nutricional en paciente masculino de 30 años de edad con hernia inguinal y obesidad grado 1. | es_ES |
| dc.type | bachelorThesis | es_ES |
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