Bibliographic citations
Rios, L., (2012). Estudio de los factores socioeconómicos y culturales y su relación con las actitudes y prácticas de las madres en la nutrición de niños menores de dos años que acuden al puesto salud Atumpampa – distrito de Tarapoto, Agosto - Diciembre 2008 [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2082
Rios, L., Estudio de los factores socioeconómicos y culturales y su relación con las actitudes y prácticas de las madres en la nutrición de niños menores de dos años que acuden al puesto salud Atumpampa – distrito de Tarapoto, Agosto - Diciembre 2008 [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2012. http://hdl.handle.net/11458/2082
@mastersthesis{renati/1058954,
title = "Estudio de los factores socioeconómicos y culturales y su relación con las actitudes y prácticas de las madres en la nutrición de niños menores de dos años que acuden al puesto salud Atumpampa – distrito de Tarapoto, Agosto - Diciembre 2008",
author = "Rios Sanchez, Luisa Isabel",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2012"
}
A healthy diet requires, in many cases, nutrition education should be promoted from childhood in the family, as the habits acquired at this stage are essential for proper nutrition during adolescence and prevention of diseases linked to eating disorders. Positive or negative effects of food will impact sooner or later, on health. Central set targets to determine the relationship between socioeconomic factors and cultural attitudes and practices of mothers in the nutrition of children under two years who attend the health post Atumpampa district of Tarapoto. The research was qualitative, prospective, non-experimental, cross-sectional descriptive. For the development of this study was taken as sample 146 children served under two years (new and re-admissions) in 2007 in Atumpampa Health Post as Miss His statistical report. He requested permission respective to the leadership of the Health Post Atumpampa to access the database has information from case studies with their respective addresses to make home visits and surveys were watching chips must be done in 2 to 3 visits when he was not the family, gathered information from the data collection instruments. The analysis of the results was performed using the SPSS statistical package, the information and crossing of variables are represented in contingency tables and hypothesis testing in Chi - Square. The main results obtained in this study were: 56,2% were between 25 and 54. Studies in Bagua Loreto and found 27% and 22% of mothers under twenty years, being the best age to have children between 20 and 30 years, this research found that 60,3% were cohabitants, that because a formal commitment to incur costs that families are not willing to assume. Studies in Loreto, 17% of mothers relate to be single or separated, the hea of household status of the mother is an element that can increase the risk for social, economic and health of the child, it was found that most mothers were housewives 83,6%. In a study conducted in Lima, most were engaged in housework, which could mean more time to care, either in the preparation of food, feed, make the child hygiene 83,6% were from de la Selva is, surrounding areas and belonging to St. Martin, coursed 31,5% secondary education, the higher the education level of mothers, children are less affected in their nutrition. In a study in Chota 29% of mothers without any education level, but 26% of mothers had higher levels of primary education, it was found that 51,4% of mothers with 2 to 3 children, had completed secondary , in 17,1%, was obtained that the 65.1% received no education in nutrition, which consumed most carbohydrates 57,5%, while those who did receive education 34,9%, the ,highest percentage protein consumed 32,9%, those who received nutrition education was 64,7% in a health center for 53,4% reported having all the food needed for the preparation of their diets, by 82,8% of children received less than 6 months exclusive breastfeeding within the 76,7% who selected their food, consumed 65,8% protein (beef, chicken, fish), the majority of mothers prepared food for their children from the pot 77% family, eating soup first then the second in 83,6% of mothers who received no nutrition education 65,1% consumed nutrients such as iodine salt in 59,6%, and of those who received education 34,9% consumed iodine salt in 32,2% was observed for those not selected their foods consumed 23,3% more iodine, salt, iron, and those who selected their food if consumed 76,7% iodine, 71,2% salt. In conclusion, the study population are mostly women aged 25 to 54 years of age, cohabiting status, occupation is a housewife, complete secondary education level, most are 2 to 3 children, a high percentage come of the forest and the age of children is mostly months to 2 years. We identified the attitudes and practices of mothers with children under two years that significantly influence are exclusively breastfed, food selection, food preparation, where and with whom food consumed, type of food you consume adds oil and / or margarine for food, kind of nutrients you eat, food and utensils are protected, wash vegetables with water jet. and are not statistically significant, was educated in nutrition, where he received education, with all food, is how they consume their food, wash your hands before cooking, eating all the food, so they do not influence the attitudes and practices of mothers with children under two years. Socioeconomic and cultural factors that significantly influence the attitudes and practices of mothers in the nutrition of children are maternal age, parity, age of children, marital status, occupation, education level and place of origin mothers of children under two years, determining the relationship between the variables. Attitudes and practices of parents are very important, the goal of supplementary feeding is to meet the nutritional needs of the child. To achieve this it is necessary to be made aware that the mother with the knowledge and attitudes acquired to be reflected in practices in food.
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