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

Introducao e Objetivo: Pacientes diabeticos, possuem dificuldade em seguir o tratamento e aderir as orientacoes nutricionais e este artigo objetivou avaliar a adesao a dieta e os habitos de vida de pacientes com diabetes atendidos no Ambulatorio de Nutricao e sua relacao com o local onde sao realizadas suas refeicoes e com o responsavel pelo preparo da sua alimentacao. Materiais e metodos: Dados secundarios de prontuarios dos pacientes: socioeconomicos, antropometricos e habitos de vida. Foram calculados a porcentagem de variacao de peso e de perda de excesso de peso, e foi avaliada a associacao de todos esses dados com o local de realizacao das refeicoes e com o responsavel pelo preparo. Discussao: Entre outros fatores, a adesao as orientacoes dependem do local e do preparo pela refeicao. Resultados: O local onde as refeicoes eram realizadas associou-se somente com as faixas etarias, e os responsaveis pelo preparo das refeicoes associaram-se somente com o sexo, consumo de integrais e porcentagem de perda de excesso de peso. Conclusao: O responsavel pelo preparo das refeicoes esteve relacionado com a boa adesao dos pacientes diabeticos. ABSTRACT Interference of the responsible for the preparation of meals in the adhesion to the nutritional treatment of diabetics attended in a nutrition clinic Introduction 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.