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Proceso de atención nutricional en paciente femenina de 56 años con cáncer.
| dc.contributor.advisor | Sánchez Calderón, María Julia | |
| dc.contributor.author | Izquierdo Basantes, Gerson Alejandro | |
| dc.date.accessioned | 2022-10-14T02:00:17Z | |
| dc.date.available | 2022-10-14T02:00:17Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/12807 | |
| dc.description | Stomach cancer is considered one of the second leading cause of cancer death worldwide. The most common symptoms of stomach cancer fall on bleeding, pain at the epigastrium level, anorexia and dyspepsia, however, the order of symptoms can vary according to each organism and the stage of the cancer. During this study where the nutritional approach will be detailed and in a 57-year-old female patient with stomach cancer where the application of the nutritional care process will be focused to improve the quality of life, avoiding future complications towards their health. Nutritional care through anthropometric, biochemical, clinical and dietary evaluation was possible to verify abnormalities at the nutritional level such as severe weight loss, malnutrition at the level of muscle mass, edematization in the lower extremities due to a low intake of albumin. Within the dietary factors, it has not been possible to specify exactly the direct relationship of certain foods; however, there are two types of dietary components that are considered important in the genesis of cancer which are the exaggerated consumption of preserved foods, those that contain nitrates and nitrites, as well as a significant amount of salt. Some aromatic, polycyclic elements are also considered carcinogenic elements and the lack of refrigeration would have to do with fermentation processes. (Barboza, 2016). | es_ES |
| dc.description | Stomach cancer is considered one of the second leading cause of cancer death worldwide. The most common symptoms of stomach cancer fall on bleeding, pain at the epigastrium level, anorexia and dyspepsia, however, the order of symptoms can vary according to each organism and the stage of the cancer. During this study where the nutritional approach will be detailed and in a 57-year-old female patient with stomach cancer where the application of the nutritional care process will be focused to improve the quality of life, avoiding future complications towards their health. Nutritional care through anthropometric, biochemical, clinical and dietary evaluation was possible to verify abnormalities at the nutritional level such as severe weight loss, malnutrition at the level of muscle mass, edematization in the lower extremities due to a low intake of albumin. Within the dietary factors, it has not been possible to specify exactly the direct relationship of certain foods; however, there are two types of dietary components that are considered important in the genesis of cancer which are the exaggerated consumption of preserved foods, those that contain nitrates and nitrites, as well as a significant amount of salt. Some aromatic, polycyclic elements are also considered carcinogenic elements and the lack of refrigeration would have to do with fermentation processes. (Barboza, 2016). | es_ES |
| dc.description.abstract | El cáncer de estómago es considerado uno de la segunda causa de muerte de cáncer a nivel mundial. Los síntomas más comunes del cáncer de estómago recaen en sangrado, dolor a nivel del epigastrio, anorexia y dispepsia, sin embargo, el orden de la sintomatología puede variar según cada organismo y el estadio del cáncer. Durante este estudio donde se detallará el abordaje nutricional y en un paciente de sexo femenino de 57 años de edad con cáncer de estómago donde se enfocará la aplicación del proceso de atención nutricional para mejorar la calidad de vida, evitando futuras complicaciones hacia su salud. La atención nutricional mediante la evaluación antropométrica, bioquímica, clínica y dietética se pudo constatar anormalidades a nivel nutricional como pérdida de peso severa, una desnutrición a nivel de masa muscular, una edematización en extremidades inferiores debido a una baja ingesta de albumina. Dentro de los factores dietéticos no se ha podido precisar con exactitud la relación directa de determinados alimentos; sin embargo, existen dos tipos de componentes dietéticos que se consideran importantes en la génesis del cáncer que son el consumo exagerado de alimentos preservados, los que contienen nitratos y nitritos, así como cantidad importante de sal. Algunos elementos aromáticos, policíclicos se consideran también elementos carcinogénicos y la falta de refrigeración tendría que ver con procesos de fermentación. (Barboza, 2016). | es_ES |
| dc.format.extent | 34 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 | Desnutrición | es_ES |
| dc.subject | Cáncer | es_ES |
| dc.subject | Edematización | es_ES |
| dc.subject | Albumina | es_ES |
| dc.subject | Epigastrio | es_ES |
| dc.title | Proceso de atención nutricional en paciente femenina de 56 años con cáncer. | es_ES |
| dc.type | bachelorThesis | es_ES |
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