[ca] Les condicions de salut estudiades en aquest estudi estan directament relacionades amb la nutrició, amb els propietaris o administradors, els empleats de servei i de cuina i els menús dels establiments d'aliments i begudes de Puerto Rico. Els comensals i els hostes, amb condicions de salut cròniques, relacionades amb l'alimentació o amb restriccions alimentàries, necessiten esser atesos d'una manera correcta. La informació nutricional i de salut que es proveeixi a les cartes de menús als comensals i hostes és important. En aquest estudi s'investiguen dotze (12) condicions nutricionals i quatre (4) restriccions alimentàries. Aquest estudi mesura i presenta el nivell de coneixement que tenen els administradors, els empleats de línia i els que dissenyen els menús en relació a aquestes condicions i restriccions cap els comensals i els hostes. Sota la categoria del sistema immunològic, es va estudiar la intolerància a la lactosa, la celiaquia, les hipersensibilitats alimentàries i les al·lèrgies alimentàries. Sota la categoria del sistema endocrí, la diabetis com a condició general que es va estudiar també. Sota la categoria del sistema circulatori, s'estudiaren la hipertensió i la hipercolesterolèmia. Sota la categoria del sistema gastrointestinal, s'estudiaren la malaltia de Crohn, la colitis ulcerosa, la malaltia inflamatòria intestinal. De les restriccions alimentàries, s'estudiaren el vegetarianisme, les restriccions per raons de religió, l'obesitat i la nutrició per als atletes. Totes aquestes condicions estan directament relacionades, comparades i estudiades amb cinc (5) categories d'operacions d'aliments i begudes. (1) "chinchorros", fondes, quioscos, camions de menjar i cafeteries (2) restaurants de menjar ràpid limitat (3) restaurants de servei complet (4) hotels i altres llocs comercials turístics (establiments d'aliments i begudes dins d'un hotel, serveis a domicili o "càtering" i el departament de banquets) (5) establiments d'aliments i be- gudes especialitzats en menjar saludable i línies aèries. Conclusions: Els resultats varen posar d'evidència empírica que les petites i les grans empreses de servei d'aliments i begudes participants a Puerto Rico, àdhuc necessiten oferir un servei més especialitzat i individualitzat als comensals i hostes amb condicions cròniques de salut, relacionades amb l'alimentació i la nutrició. Les al·lèrgies alimentàries segueixen essent una prioritat. Altres condicions que es varen estudiar aquí, en general, són desconegudes àdhuc per a la població porto-riquenya. És just dir que no es compleix adequadament amb una atenció alimentària especial cap als quals necessiten alimentar-se correcta i adequadament.

[en] The health conditions studied in this investigation are directly related with nutrition, proprietors or managers, service and kitchen personnel, and the menus from the food and beverage establishments in Puerto Rico. The diners and hotel guests with chronic disease, related with nourishment or with nutritional restrictions, need to be attended the best way and in a correct manner. The nutritional and health information provided in the menus towards diners and hotel guests is important. In this study, twelve (12) nutritional conditions and four (4) nutritional restrictions were investigated. This study measured and gave the knowledge level that food service operation's management, line personnel and menu designers had in relation to these conditions and restrictions towards the diners and hotel guests. Under the immunology category, the lactose intolerance, gluten intolerance, celiac disease, food hyper-sensibilities, and food allergies were part of the research. Diabetes as a general condition was among the endocrine category's condition researched as well. Hypertension and high cholesterol, under the circulatory category, were part of the research. Crohn's disease, ulcerative colitis, and irritable bowel syndrome, all under the gastrointestinal category, were investigated simultaneously. Vegetarianism, "religious beliefs" food restrictions, obesity, and athletic nutrition were included as part of the nutritional conditions studied. All these nutritional conditions were directly related, compared, and studied within five (5) classifications of food and beverage operations. (1) "Chinchorros" or small food shops, "fondas" or small inexpensive restaurants, food kiosks, food trucks, and cafeterias (2) Fast service restaurants/limited (3) Full-service restaurant (4) Hotels or other tourist operation (food and beverage operations inside a hotel, catering service, and banquets departments) (5) Food and beverage operations specialized in healthy food, and airlines. Conclusions: The results gave empirical evidence to conclude that small and big food service enterprises in Puerto Rico still need to offer a specialized and individualized service towards diners and hotel guests with chronic health conditions that are related to sustenance and nutrition. Food allergies still are a priority. Other conditions studied in this study, in general, are yet unknown for some of the Puerto Rico's participants. It is worth mentioning to say that a special food attention is not offered towards those who must eat correctly and in an adequate manner.