Menús con carbohidratos complejos y alternativos para personas con diabetes mellitus tipo 2

The objective was to develop and evaluate a menu proposal with complex and alternative carbohydrates for people with type 2 diabetes mellitus. A mixed study was carried out with a survey of 134 patients from the Hospital Regional Docente Ambato, interviews with five nutrition and gastronomy professionals and a sensory evaluation of two menus by five evaluators using a five-point hedonic scale. White rice, white bread and noodles were the most consumed carbohydrates and 27.1 % had not received information on complex carbohydrates; however, 60.4 % were willing to replace refined carbohydrates and 58.8 % accepted adapted traditional menus. The experts emphasized portion control, fiber and healthy cooking techniques. Both menus scored 4.6 points in flavor and overall acceptance. It was concluded that it is possible to prepare healthy, culturally acceptable menus with good sensory ratings.