Examinando por Materia "Artritis Psoriásica"

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    Calorimetry and food consumption in people with psoriasis and psoriasis arthritis from an association in Lima-Peru, 2023
    (Universidad Privada Norbert Wiener, 2024-05-29) Pineda Quispe, Jenny Tatiana; Mauricio Alza, Saby Marisol
    The design of a nutritional plan for a person with psoriasis and psoriatic arthritis requires knowledge of nutritional requirements as well as food consumption to identify eating habits. Objective: To determine the caloric requirement using calorimetry and food consumption in people with psoriasis and psoriatic arthritis from an association in Lima, Peru, in May 2023. Methodology: This is a descriptive study with a quantitative approach, non-experimental, prospective, and cross-sectional. Results: 17 people with psoriasis and psoriatic arthritis were included, 76.5% of whom were women, and 47.1% were between 20 to 40 years old. 64.7% of the population had more than 10 years of illness. Their weight was 72.16+15.70 kg, height 1.61+0.06 m, and age 44.05+13.05 years. Calorimetry indicated 1,582.64+513.20 kcal required. 47.06% were overweight. 58.82% consumed vegetables 2 times a week. Biscuits were the most consumed snacks (41.2%), and 52.9% consumed snacks once a week. 41.2% consumed less than half a teaspoon of salt daily. Conclusion: To implement the nutritional care process, it is necessary to know the frequency of food consumption to establish a nutritional diagnosis and caloric requirements for designing the nutritional plan.The design of a nutritional plan for a person with psoriasis and psoriatic arthritis requires knowledge of nutritional requirements as well as food consumption to identify eating habits. Objective: To determine the caloric requirement using calorimetry and food consumption in people with psoriasis and psoriatic arthritis from an association in Lima, Peru, in May 2023. Methodology: This is a descriptive study with a quantitative approach, non-experimental, prospective, and cross-sectional. Results: 17 people with psoriasis and psoriatic arthritis were included, 76.5% of whom were women, and 47.1% were between 20 to 40 years old. 64.7% of the population had more than 10 years of illness. Their weight was 72.16+15.70 kg, height 1.61+0.06 m, and age 44.05+13.05 years. Calorimetry indicated 1,582.64+513.20 kcal required. 47.06% were overweight. 58.82% consumed vegetables 2 times a week. Biscuits were the most consumed snacks (41.2%), and 52.9% consumed snacks once a week. 41.2% consumed less than half a teaspoon of salt daily. Conclusion: To implement the nutritional care process, it is necessary to know the frequency of food consumption to establish a nutritional diagnosis and caloric requirements for designing the nutritional plan.