Food practices, knowledge and supplementation in pregnant users of the "Julia Esther González Delgado of Loja.

Abstract

Nutrition in pregnant women constitutes a challenge of interest, since during pregnancy there is an increase in metabolic expenditure and energy requirements, so the contribution of nutrients must be adequate in quantity, quality and distribution, to guarantee a healthy process of embryogenesis and proper fetal development. In this framework, this study was proposed, with the objective of determining the dietary practices, knowledge and supplementation in pregnant users of the “Julia Esther González Delgado” Municipal Hospital Clinic - Loja, during the period October 2022 to March 2023. The study carried out It was quantitative descriptive cross-sectional, with a sample of 107 pregnant women. The results showed regarding eating practices, that 96.26% eat more than three meals a day, 44.86% use unhealthy fats and 14.02% use a lot of salt in food preparation; 53.27% have inadequate daily water intake, 52.34% consume junk food daily. 96.26% have a deficient consumption of carbohydrates, 57.95% of proteins and 85.09% of healthy fats. In 88.79% the intake of foods rich in calcium is insufficient, while 45.79%; 36.45% and 28.97% do not consume foods that are sources of iron, folic acid and vitamin D or omega 3, respectively. 50.47% showed low knowledge regarding adequate nutrition at this stage and regarding supplementation, 26.17% were supplemented in the preconception stage and 94.39% in pregnancy, in both cases the supplements most used were iron, folic acid and calcium. It is concluded that the majority of pregnant women have inadequate nutritional practices, and their knowledge regarding nutrition during pregnancy is low; however, they are adequately supplemented, which is why it is considered essential to provide nutritional support and attention to this population