Interferência do responsável pelo preparo das refeições na adesão ao tratamento nutricional de diabéticos atendidos em um ambulatório de Nutrição

IntroduA§A£o e Objetivo: Pacientes diabA©ticos, possuem dificuldade em seguir o tratamento e aderir as orientaA§Aµes nutricionais e este artigo objetivou avaliar a adesA£o A  dieta e os hAibitos de vida de pacientes com diabetes atendidos no AmbulatA³rio de NutriA§A£o e sua relaA§A£o com o local onde sA£o realizadas suas refeiA§Aµes e com o responsAivel pelo preparo da sua alimentaA§A£o. Materiais e mA©todos: Dados secundAirios de prontuAirios dos pacientes: socioeconA´micos, antropomA©tricos e hAibitos de vida. Foram calculados a porcentagem de variaA§A£o de peso e de perda de excesso de peso, e foi avaliada a associaA§A£o de todos esses dados com o local de realizaA§A£o das refeiA§Aµes e com o responsAivel pelo preparo. DiscussA£o: Entre outros fatores, a adesA£o as orientaA§Aµes dependem do local e do preparo pela refeiA§A£o. Resultados: O local onde as refeiA§Aµes eram realizadas associou-se somente com as faixas etAirias, e os responsAiveis pelo preparo das refeiA§Aµes associaram-se somente com o sexo, consumo de integrais e porcentagem de perda de excesso de peso. ConclusA£o: O responsAivel pelo preparo das refeiA§Aµes esteve relacionado com a boa adesA£o dos pacientes diabA©ticos. ABSTRACTInterference of the responsible for the preparation of meals in the adhesion to the nutritional treatment of diabetics attended in a nutrition clinicIntroduction and Objective: Diabetic patients have difficulty following treatment and adhere to nutritional guidelines and this article, was to evaluate the adherence to the diet and lifestyle of patients with diabetes treated at the Nutrition Outpatient Clinic, and its relationship with the place where the meals are eaten Responsible for the preparation of their food. Materials and methods: An evaluation made by the secondary data of patients' medical records: socioeconomic, anthropometric data and life habits. We calculated a percentage of weight variation and loss of excess weight, and it was to evaluated in an association of all data with the place of meals and with the person in charge of preparation. Discussion:  Among other factors, adherence to the guidelines depend on the location and preparation for the meal.Results: The place where meals were performed was only associated with the age groups, and those responsible for the preparation of meals were only associated with gender, consumption of integrals and percentage of loss of excess weight. Conclusion: That the responsible for the preparation of the meals was related with good adhesion of the diabetic patients.