Introduction: Hatay cuisine has an important place in Turkey and world cuisine. It consists of meat dishes, stuffed vegetables, vegetable dishes, jams, pickles, pilafs, soups, appetizers and salads, ...herbs collected from nature, desserts, pastries, dairy products and dry foods. The culinary processes differing in cultures alter nutrient value of foods. Food preparation and processing operations affect contents and bioavailability of micronutrients in traditional dishes. Several studies have been carried out to investigate the influence of traditional food preparation and processing methods in vitamins and minerals. In this study, nutrient retention in popular dishes of Hatay cuisine was analyzed. Material and methods: Google Trends is an open access tool that allows to determine the popularity of search terms. In the current study, the most common dishes searched in the last 12 months by individiuals living in Hatay province were selected. Şıhılmahşi, tepsi kebabı, tuzlu yoğurt çorbası, humus and künefe were the most searched on the web. We used the Nutrient Retention Factor Table of the United States Department of Agriculture (USDA), and the nutrient content of the Turkish traditional dishes described above was calculated after cooking of Hatay cuisine. Results: the highest loss of micronutrients has been found in vitamin B6, folate, vitamin B12 and thiamine. In şıhılmahşi, the highest loss was in folate, with 40 %. In tepsi kebabı, the highest loss appeared in vitamin B6, with 50 %. In tuzlu yoğurt soup, 70 % loss of B12 was reported. In humus, the highest loss was in folate at the level of 40 %. In künefe, the most loss occurred in folate with 30 %. Clonclusion: specific cooking, preparation and preservation practices of traditional dishes that are compatible with local experience can be encouraged as an alternative or adjunct to other methods of increasing the availability of micronutrients in foods.
The knowledge of the food pattern of a population is crucial for establishing nutritional and epidemiological profiles, as well as for controlling the market of foodstuffs and to help in the ...management of stock of staple foods. This study aims to evaluate food consumption and its association with the underlying motives for consumers' food choices, through the application of a Food Frequency Questionnaire (FFQ) followed by a Food Choice Questionnaire (FCQ). Face to face interviews were conducted with 503 participants, recruited at their homes, workplaces, health centers and other central locations in Cape Verde, only including subjects aged ≥18 years, without a self-reported history of chronic diseases. Food frequency analysis, as well as exploratory factorial analysis (EFA) were used to determine dietary patterns and nonparametric statistical tests for comparisons and associations of variables. The EFA yielded 4 patterns termed as: “Traditional”, “Western”, “Balanced” and “Energetic”. Using an FCQ structure of 9 factors, three different groups were obtained from hierarchical clustering. (Cabral, de Almeida, & Cunha, 2017). The results show that Cape Verdean inhabitants follow global diet trends (towards the so-called “westernization”), however, in a more moderate rate if compared to other developing country populations. Consuming “junk food” is infrequent in Cape Verde, which appears to be due to limited availability and accessibility of this type of food. The rural coastal population remains more attached to traditional foods, consuming local products and traditional dishes, whereas in the urban population, one may notice the “westernization” of consumption. The application of an FFQ in combination with the FCQ provided in-depth information on eating attitudes and behaviors.
The concept of augmented reality (AR) has made significant advances in the last two decades. This technology that is used in every field can also be used in preserving and archiving traditional ...dishes in a digital environment. Therefore, the purpose of this research is to develop an AR supported mobile application and to try to reveal how the application is perceived by making the consumers who eat at traditional restaurants experience the application. In the first phase, a mobile application was developed for this purpose. In the second phase, the qualitative research method was used and the mobile application was tested on 30 customers who eat in traditional restaurants and their reviews about the mobile application are considered. At the end of the study, most of the participants expressed that they liked the application and find it interesting and surprising to see 3d images inside the application.
Along the Alps, the Alpine diet is considered to be one of the most common nutritional models. Next to traditional animal-based products, spontaneous plants of the territory are collected and eaten.
...The aim of this study is to evaluate the nutritional features of selected autochthonous plants of the territory and the typical recipe of green gnocchi.
The analyses of proximate composition, carotenoid, total phenol, and mineral contents in raw and cooked plant samples and the chemical composition and in vitro starch digestibility in green and control gnocchi were performed.
Except for
all the wild plants contained high levels of carotenoids (15-20 mg/100 g FW), mainly as xanthophylls.
showed the highest levels of total phenols (554 mg GAE/100 g FW), and
can be considered to be a good dietary source of iron, calcium, and magnesium (4.9, 410, and 72 mg/100 g FW). Cooking significantly decreased the potassium and magnesium contents in all wild species, and total phenols and carotenoids in
, and
(
< 0.05). The slowly digestible fraction of starch (%SDS/available starch), which is inversely correlated to insulin demand, was significantly increased in green gnocchi compared to matched control gnocchi (
< 0.05).
Traditional consumption of spontaneous plants in the Alpine regions might increase the dietary intakes of several bioactive substances and contribute to cover the nutritional needs of micronutrients.
This study aims to investigate the effect of sensation seeking and food neophobia personality traits on the intention of foreign tourists to buy traditional Turkish food. The sample of the study, 500 ...foreign tourists who visited the Istanbul Historic Peninsula in the summer of 2018 were surveyed by easy sampling method. In the first phase 100 participants were asked to fill personal information form, food neophobia scale, brief sensation seeking scale and purchase intention scale. The obtained data were analyzed in SPSS program. After the pilot survey normality test, Cronbach's alpha coefficients and factor analysis were used to construct validity and reliability of food neophobia, brief sensation seeking scale and purchase intention scales. After ensuring the validity and reliability of statements in the survey form, 400 more survey forms were filled by participants to complete the major survey. After the data acquisition phase, regression analysis was used to evaluate the impact of food neophobia and sensation-seeking on purchase intention. The analysis showed that food neophobia has a considerably great impact on purchase intention. Results also showed that tourists with a low level of food neophobia show a high-level of purchase intention on Turkish traditional meals. On the SS side of the study it was found that experience-seeking is the only sub-scale of sensation-seeking that affects purchase intention. Consequently, experience seeking has a negative correlation with food neophobia. According to study results personality plays role in what people want to it. This information can be used to achieve more revenue and promote Turkish cuisine through tourism. Some suitable Turkish foods can be customized on the same line with major culinary cultures in the world for highly food neophobic tourists and also unique Turkish foods can be introduced to highly experience-seeker visitors.
The prevalence of diet-related non-communicable diseases is on the rise in the countries of the Eastern Mediterranean, including Lebanon. This study aimed to provide data on fatty acid profiles and ...ratios of Lebanese composite dishes, Arabic sweets, and market foods. Methods: Thirty types of traditional dishes, collected from five different Lebanese governorates, thirty-seven types of Arabic sweets and forty-six market food products were considered for analysis. Food samples were chemically analyzed for total, unsaturated and saturated fatty acids. The range of total fatty acids in composite dishes, Arabic sweets, and market food products was between 1.2–11.7 g/100 g, 5.3–25.8 g/100 g, and 0.5–100 g/100 g, respectively. Additionally, the range of saturated fatty acids in composite dishes, Arabic sweets, and market food products was between 0.5–4.9 g/100 g, 2.5–23.6 g/100 g and 0.1–56.4 g/100 g, respectively. Furthermore, about 75% of these foods were poor in unsaturated fatty acids. Regarding saturated fatty acid, the polyunsaturated to monounsaturated (P.M.S) ratio was lower than the recommended ratio of 1:1:1 in 96% of samples. To conclude, there is a need to prioritize fat content in foods and consider processing modifications in the food production system with the aim of achieving a higher P:M:S ratio intake among the population.
Background: The expanding burden of diet-related non-communicable diseases in the Eastern Mediterranean Countries requires urgent public health vigilance and actions. This study aimed at establishing ...a database analysis of total sugar, salt and iron content in Lebanese foods, focusing on traditional dishes.
Methods: The collection of food samples was done using stratified sampling techniques. These samples were classified into five strata, taking into account variation by geographical area (Mount Lebanon, Bekaa, Beirut, Tripoli, and Saida). The number of samples per governorate was estimated to be 30 according to the variability in the dishes' composition. Food samples were chemically analyzed for total sugar, salt, and iron.
Results: Among all the governorates, all the tested traditional Lebanese dishes contained little total sugar. More than 60% of the samples tested were rich in sodium. The sodium content ranges were 120-720 mg/100 g in Mount Lebanon, 240-960 mg/100 g in Bekaa, 80-520 mg/100g in Beirut, 252-1952 mg/100g in Tripoli and 40-680 mg/100 g in Saida. The highest mean amount of sodium was observed in the dishes
Fatayer Sabanikh and
Malfouf Mehche (≥ 600 mg/100 g). Furthermore, more than 80% of the samples had poor amounts of iron in all governorates.
Conclusion: This study emphasizes the need for multi-cultural education and awareness on food sources of salt and iron, and the health effects regarding high intake of salt and low intake of iron. This study is a stepping stone for further research exploring total sugar, salt and iron content of traditional dishes, as well as potential intake by individuals in the Lebanese population.
To determine Industrially-Produced Trans fatty acids (IP-TFAs) distribution of Lebanese traditional foods, especially regarding Elaidic acid (EA; 9t18:1) and Linolelaidic acid (LEA; 9t12t18:2), a ...mapping exercise was enrolled between January 2019 and April 2021 in which 145 food samples of three categories (traditional dishes, Arabic sweets, and market food products) were analyzed using Gas chromatography methods. Results showed that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs Elaidic and Linolelaidic acid in most Traditional dishes (0.9%), Arabic sweets (0.6%), butter and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Despite that, the relative impact of IP-TFAs on heart diseases mortality in Lebanon is limited but unambiguously still substantial. The persistence of food products with high IP-TFAs levels threatens the health of Lebanese people. Fortunately, this problem is fairly easy to solve in Lebanon via proper legislation.
Background: The important role of Mediterranean diet was elucidated in various clinical and epidemiological studies underlying its impact on reducing the burden of non-communicable diseases in ...Mediterranean and non-Mediterranean populations.
Objective: The aim of this study was to convert the recipes of the Lebanese traditional dishes into meal planning exchange lists whose items are expressed in grams and adjusted to Lebanese household measures (cups and spoons) that could be used by healthcare professionals.
Methodology: Thirty traditional Lebanese dishes were collected in which the carbohydrate, fat and protein were analyzed using Association of Official Analytical Chemists procedures then followed by a calculation of exchange lists of foods per serving using Wheeler method.
Results: The variations in macronutrients and fiber content were found among the Lebanese dishes. Carbohydrate was lowest (1.1g/100g) and protein was highest (29.7g/100g) in
Shawarma Dajaj whereas fat content ranged between 0.5 and 22.4 g/100 g in the dishes. For each dish and according to each serving size, carbohydrate, milk (whole milk, reduced fat or skim), fat and protein (lean meat, medium fat meat and high fat meat) exchanges were calculated.
Conclusion: This study provides healthcare professionals, dietitians and consumers the chance to proficiently plan traditional-type dishes, ensuring prominent dietetic and medical nutritional therapy practices and patient's self-control.
Regular consumption of legumes is recommended worldwide for its environmental and health benefits. Cowpea, the most frequently consumed pulse in West African countries, is rich in nutrients and ...health-promoting bioactive compounds. A one-week retrospective food frequency questionnaire was used to estimate the contribution of the cowpea-based dishes to the recommended nutrient intake (RNI), based on their consumption frequency, intake, and nutritional composition. Participants were 1217 adults (19-65 years) from three urban or rural areas in southern Benin. Out of all respondents, 98% reported that they usually consumed cowpea-based dishes. The mean consumption frequency was 0.1 to 2.4 times/week, depending on the type of cowpea-based dish. The mean amount consumed was 71 g and 58 g of seeds/adult/day in urban and rural areas respectively. The mean daily contribution of cowpea-based dishes to RNI was 15% for energy, 42% for fibre, 37% for magnesium, 30% for folate, 26% for protein, and just above 15% for zinc and potassium. Thus, such regular cowpea consumption should be maintained.
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