Sağlıklı beslenme önerilerine uygun standart tarifelerin geliştirilmesi
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2020
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Her yaş ve kesimden birey en az bir öğününü toplu beslenme sistemlerinden karşılamaktadır. Bu yüzden standart tarifelerde enerjinin azaltılması, glisemik indeksi yüksek besinler yerine glisemik indeksi düşük besinlerin tercih edilmesi, doymuş yağ miktarının azaltılması, omega-9 miktarının arttırılması, basit şekerin azaltılması, posa alımının arttırılması ve uygun pişirme tekniklerinin kullanılması gibi değişikliklerin yapılmasıyla standart tarifeler hem sağlıklı hem de kronik rahatsızlıklara karşı koruyucu hale getirilebilir. Bu çalışmanın amacı, standart tarifelerde sağlıklı beslenme ilkelerine uygun olarak yapılan değişiklikler ile sağlıklı beslenme alışkanlıklarının kazandırılması; obezite, diyabet, kalp-damar hastalıkları, hipertansiyon gibi sağlık problemlerine karşı koruyucu önlem alınması ve yapılan değişikliklerin toplum tarafından kabul edilebilirliğinin değerlendirilmesidir. Bu çalışmada toplu beslenme sistemi içerisinde en çok hizmet verilen 18-50 yaş arası bireyler için hazırlanan menülerde, sık sunulan 30 standart yemek tarifesi incelenmiş ve her yemek için ayrı ayrı iki farklı standart yemek tarifi geliştirilmiştir. Araştırmanın verileri Ağustos 2018 - Haziran 2019 tarihleri arasında toplanmıştır. Çalışma süresince besinlerin hazırlanması, pişirilmesi ve tadım testleri bir otelin mutfağında yapılmıştır. Gönüllü panelistlerden, standart tarifeleri ve iki farklı versiyonunu belirli aralıklarla iki defa tadım yaparak puanlaması istenmiştir. Standart tarifeye göre yapılan değişiklikler sonucu panelistlerin verdiği puanlar ile birinci, ikinci ve üçüncü grup yemeklerin üç farklı hazırlanışında verilen puanlar arasında istatistiksel olarak anlamlı bir farklılık saptanmamıştır (p>0,05). Ancak supangle, şehriyeli pirinç pilavı, tavuk haşlama ve un helvası tarifelerinin üç farklı hazırlanışında verilen puanlar arasında istatistiksel olarak anlamlı bir farklılık saptanmıştır (p<0,05). Toplam 30 standart reçeteden 25 tanesi sağlıklı beslenme ilkelerine uygun olarak geliştirildiğinde kabul görmüştür. Bu çalışmadan elde edilen sonuçların, toplu beslenme sistemlerinde menü oluşturmada yemeklerin besin değeri hesaplanmasına olumlu katkı sağlayacağı ve standart tarifelerin geliştirilmesi ile toplu beslenme hizmetlerinden yararlanan bireylerin sağlık üzerine etkilerinin iyileştirilmesinde önemli rol oynayacağı düşünülmektedir.
People of all ages and from all strata meet at least one meal through institutional food services.Therefore, standard recipes can be made both healthy and protective against chronic ailments with making changes such as reducing energy in standard recipes, preferring foods with low glycemic index instead of foods with high glycemic index, decreasing the amount of saturated fat, increasing the amount of omega-9, reducing simple sugar, increasing pulp intake and using appropriate cooking techniques.The aim of this study is to gain healthy eating habits with the changes made in accordance with the principles of healthy nutrition in standard tariffs; preventive measures to be taken against health problems such as obesity, diabetes, cardiovascular diseases, hypertension and assessing the public acceptability of the changes. In this study, 30 standard recipes that are frequently used in menus prepared for individuals between the ages of 18-50, which are mostly served in the institutional food system, were examined and two different standard recipes were developed for each meal. The data of the research were collected between August 2018 and June 2019. During the study process, food preparation, cooking and tasting tests were done in a hotel's kitchen.Volunteer panelists were asked to score the standard recipes and two different versions by tasting twice at certain intervals. As a result of the changes made according to the standard recipes, there was no statistically significant difference between the points given by the panelists and the points given in the three different preparations of the first, second and third group meals (p>0,05). However, a statistically significant difference was found between the scores given in three different preparations of supangle, rice pilaf with vermicelli, boiled chicken and flour halva (p<0,05). 25 of the total 30 standard recipes were accepted by the panelists when the recipes were changed to be suitable with healthy nutrition principles. The results obtained from this study are thought to contribute positively to the calculation of the nutritional value of meals in creating menu in institutional food services and will play an important role in the improvement of the standard recipes and the health effects of individuals who benefit from institutional food services.
People of all ages and from all strata meet at least one meal through institutional food services.Therefore, standard recipes can be made both healthy and protective against chronic ailments with making changes such as reducing energy in standard recipes, preferring foods with low glycemic index instead of foods with high glycemic index, decreasing the amount of saturated fat, increasing the amount of omega-9, reducing simple sugar, increasing pulp intake and using appropriate cooking techniques.The aim of this study is to gain healthy eating habits with the changes made in accordance with the principles of healthy nutrition in standard tariffs; preventive measures to be taken against health problems such as obesity, diabetes, cardiovascular diseases, hypertension and assessing the public acceptability of the changes. In this study, 30 standard recipes that are frequently used in menus prepared for individuals between the ages of 18-50, which are mostly served in the institutional food system, were examined and two different standard recipes were developed for each meal. The data of the research were collected between August 2018 and June 2019. During the study process, food preparation, cooking and tasting tests were done in a hotel's kitchen.Volunteer panelists were asked to score the standard recipes and two different versions by tasting twice at certain intervals. As a result of the changes made according to the standard recipes, there was no statistically significant difference between the points given by the panelists and the points given in the three different preparations of the first, second and third group meals (p>0,05). However, a statistically significant difference was found between the scores given in three different preparations of supangle, rice pilaf with vermicelli, boiled chicken and flour halva (p<0,05). 25 of the total 30 standard recipes were accepted by the panelists when the recipes were changed to be suitable with healthy nutrition principles. The results obtained from this study are thought to contribute positively to the calculation of the nutritional value of meals in creating menu in institutional food services and will play an important role in the improvement of the standard recipes and the health effects of individuals who benefit from institutional food services.
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Beslenme ve Diyetetik, Beslenme, Beslenme davranışı, Menü, Nutrition and Dietetics, Menü planlama, Nutrition, Feeding behavior, Sağlıklı beslenme, Menu, Menu planning, Standartlaşma, Healthy nutrition, Toplu beslenme hizmetleri, Standardization, Institutional food services, Yemekhaneler, Refectories
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