Propuesta gastronómica para los usuarios con capacidades mentales especiales. Fundación Protección y Descanso. Ciudad de Riobamba, 2011

Abstract

This transversal descriptive research is a Gastronomic Proposal for users with Special Mental Abilities in the Resting and Protection Foundation placed in Riobamba. It involved 28 patients with Autism, Down Syndrome, Cerebral Palsy and Mental Retardation, respectively, all of them with intellectual limitations grade. Two types of menu with normal diet characteristics were developed for those with Down Syndrome, Cerebral Palsy and Mental Retardation, and others for the Autistics due to pathophysiological characteristic of this syndrome. This gastronomic proposal was evaluated using a hedonic scale; it preferably considered three alternatives depending on the patient´s intellectual limitations (I like, I dislike, I don´t like, neither I dislike). 93 percent of the patients answered that they like normal menus; in the group of Autism patients, 100 percent had the acceptance of liking the menus. It is recommended this research to be put in practice by the nutritionists and gourmets; they together can strengthen and achieve quality food, taking into account that these groups of people are vulnerable in society.