Propuesta gastronómica de un recetario para dietas generales del Hospital Básico Militar Nº 11 BCB Galápagos de la ciudad de Riobamba, 2015

Abstract

This research has like objective: propose a gastronomic cookery book in the overall diet of the Military Hospital Nº 11 from Riobamba; the menus cycle for 28 days is elaborated in base on observation check list, interviews to the patients and recommendation of cook chief, from where derived overall diets of 2000 – 2100 kcal with a total of 227 recipes distributed in three meals, applying the diet therapy. Besides it was made the analysis of macronutrients: carbohydrates, fats and proteins with a rule of three simple using the corresponding documents for these estimations. In order to optimize the quality of preparations, techniques and gastronomic procedures were used for improving the organoleptic characteristics. For the research, literature review and Ecuadorian food composition table were used for the nutrients analysis of preparations that were part of overall diets. Also a cookery book of overall diet was made, with a Graphic Designer. It is concluded that the diets done in the hospital were not varied and weekly planned, the correct way in food service is giving to the patients various diets with high nutritional level and an excellent elaboration and presentation for being appealing for people; improving their nutritional condition and their health condition, too. It is recommended to cooking department that improve the menus cycle of overall diets, basing on gastronomic and nutritional principles.