{"id":71319,"date":"2018-03-09T23:15:55","date_gmt":"2018-03-09T23:15:55","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/alteraciones-del-sentido-del-gusto-por-enfermedades-organicas-y-degenerativas\/"},"modified":"2018-03-09T23:15:55","modified_gmt":"2018-03-09T23:15:55","slug":"alteraciones-del-sentido-del-gusto-por-enfermedades-organicas-y-degenerativas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/alteraciones-del-sentido-del-gusto-por-enfermedades-organicas-y-degenerativas\/","title":{"rendered":"Alteraciones del sentido del gusto por enfermedades organicas y degenerativas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Guizar Carlos Alberto <\/strong><\/h2>\n<p>El estudio del sentido del gusto juega un importante papel para la selecci\u00f3n de alimentos con la consiguiente predisposici\u00f3n a una gran variedad y h\u00e1bitos que atentan contra la salud. En el presente estudio se analizan las relaciones de las alteraciones del sentido del gusto por enfermedades org\u00e1nicas y degenerativas. Se formaron 2 grupos, uno control considerado sano y otro grupo de sujetos considerados enfermes. El primero estaba compuesto por 128 sujetos distribuidos por edad y 200 sujetos distribuidos en 5 grupos: diab\u00e9ticos tipo ii, hipertensos, fumadores y usuarios de pr\u00f3tesis dentales totales, removibles y fijas parciales. En los resultados se encontr\u00f3 diferencias significativas entre grupo control para el dulce, analizado con sacarosa. en cambio, para los sabores salado, \u00e1cido y amargo, no se encontraron diferencias significativas de los grupos objeto de estudio en relaci\u00f3n con el grupo control.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Alteraciones del sentido del gusto por enfermedades organicas y degenerativas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Alteraciones del sentido del gusto por enfermedades organicas y degenerativas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Guizar Carlos Alberto <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 19\/11\/2004<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Alejandro Ceballos Salobre\u00f1a<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 manuel Gandara rey <\/li>\n<li>carmen Mar\u00eda Ferrer luque (vocal)<\/li>\n<li>Rafael Segura saint-gerons (vocal)<\/li>\n<li>abel Garcia garcia (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Guizar Carlos Alberto El estudio del sentido del gusto juega un importante papel para la selecci\u00f3n de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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