Determination of Nutrient Density in Dormitory Menus: Samples of State, Private, and Semi-Private Dormitories

Hatice Merve Bayram; Arda Öztürkcan

doi:10.31067/acusaglik.1410300

EN

Determination of Nutrient Density in Dormitory Menus: Samples of State, Private, and Semi-Private Dormitories

Abstract

Purpose: This study aimed to evaluate the menus of university dormitories in Istanbul according to Nutrient Profiling and to determine whether energy and other nutrients meet the needs of students. Methods: The lunch menus served in winter in three different dormitories (state, private, and semi- private) in Istanbul were examined according to the nutrient profiling (Nutrient Rich Foods NRF9.3 and 15.3 indexes). The energy and nutrient contents of the menus were compared with national and international references values according to the Turkey Nutrition Guide-2022. Results: The highest NRF9.3 ve 15.3 score was found in private dormitory menus (70.99 ± 47.80, 75.50 ± 52.40), followed by state dormitory menus (63.80 ± 23.71, 67.09 ± 23.73) and semi-private dormitory menus (58.79 ± 38.32, 62.51 ± 41.62). There were no statistically significant differences for NRF9.3 and 15.3 scores between the dormitory menus. Additionally, total fat, saturated fat, and sodium contents were higher in the menus of dormitories, especially state dormitories menus. A significant difference was found between the menus of state and semi-private dormitories for total fat, and saturated fat (p:0.003, p: 0.015). whereas a statistical difference was found between state and private dormitories for sodium (p: 0.007). Conclusion: Considering the high sodium and total and saturated fat contents of dormitory menus, the standard recipes applied should be improved in terms of salt and fat contents. Therefore, it is of great importance that menus are prepared by dietitians who have been trained in this field and have sufficient knowledge, skills, and equipment.

Keywords

References

1. Republic of Turkiye Ministry of Health General Directorate of Public Health. Türkiye Beslenme Rehberi. Publication No: 1031, Ankara; 2022.
2. Peltzer K, Pengpid S, Samuels TA, et al. Prevalence of overweight/obesity and its associated factors among university students from 22 countries. Int J Environ Res Public Health. 2014;11:7425–7441. DOI: 10.3390/ijerph110707425.
3. Kalkan I. The impact of nutrition literacy on the food habits among young adults in Turkey. Nut Res Pract. 2019;13(4):352-357. DOI: 10.4162/nrp.2019.13.4.352.
4. Ermiş E, Doğan E, Erilli NA, et al. An examination of nutritional habits of university students: the model of Ondokuz Mayis University. Spor ve Performans Araştırmaları Dergisi. 2015;6(1):30-40. DOI: 10.17155/spd.67561.
5. Kürklü NS, Aloğlu B, Ünal E, et al. The relationship of housing status, nutritional habits and food consumption with constipation in university students. Karya Journal of Health Science. 2023;4(2):121-126. DOI: 10.52831/kjhs.1294058.
6. Arslan SA, Daşkapan A and Çakır B. Üniversite öğrencilerinin beslenme ve fiziksel aktivite alışkanlıklarının belirlenmesi. TAF Prev Med Bull. 2016;15(3):171-180
7. Kabir A, Miah S and Islam A. Factors influencing eating behavior and dietary intake among resident students in a public university in Bangladesh: A qualitative study. PLoS One. 2018;13(6):e0198801. DOI: 10.1371/journal.pone.0198801.
8. Köybaşı GB. Bir yurtta kalan üniversiteli kız öğrencilerin uyku kalitesi, depresyon ve beslenme durumunun incelenmesi. Yüksek Lisans Tezi. Hasan Kalyoncu Üniversitesi Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Anabilim Dalı, Gaziantep; 2020.

9. Doğan H and Akçalı G. An analysis on socio-economic problems of University Students. Üniversite Araştırmaları Dergisi. 2021;4(3):309-316. DOI: 10.26701/uad.903559.
10. Kalkan İ, Pehlivan M, Andaç Öztürk S, et al. Evaluation of nutritional habits and physical activity level of first year nutrition and dietetics students at Istanbul Aydin University. Aydın Sağlık Dergisi. 2018;4(1):45-60
11. Yaman ZA and Ünal E. Evaluation of the nutritional knowledge level and the frequency of obesity/overweight of university students living in dormitories afiliated to The Ministry of Youth and Sports in Bolu city center. Estüdam Halk Sağlığı Dergisi. 2021;6(3):296-309. DOI: 10.35232/estudamhsd.929986.
12. Cena H, Porri D, De Giuseppe R, et al. How healthy are health-related behaviors in university students: The HOLISTic Study. Nutrients. 2021;13(2):675. DOI: 10.3390/nu13020675.
13. Heslin AM and McNulty B. Adolescent nutrition and health: Characteristics, risk factors and opportunities of an overlooked life stage. Proc Nutr Soc. 2023;82(2):142-156. DOI: 10.1017/S0029665123002689.
14. Dikmen D and Pekcan G. Nutrient Profiling: Evaluation of Menus Served in Institutional Food Service Systems. Bes Diy Derg. 2013;41(3):234-241.
15. Drewnowski A. Defining Nutrient Density: Development and Validation of the Nutrient Rich Foods Index. J Am Coll Nutr. 2009;28(4):421S-426S. DOI: 10.1080/07315724.2009.10718106.
16. Katz DL, Njike VY, Faridi Z, et al. The stratification of foods on the basis of overall nutritional quality: the overall nutritional quality index. Am J Health Promot. 2009;24: 133-143. DOI: 10.4278/ajhp.080930-QUAN-224.
17. Fulgoni VL, Keast DR and Drewnowski A. Development and validation of the nutrient-rich foods index: a tool to measure nutritional quality of foods. J Nutr. 2009;139:1549–1554. DOI: 10.3945/jn.108.101360.
18. Hess J, Rao G and Slavin J. The Nutrient Density of Snacks. Glob Pediatr Heal. 2017;4: 2333794X17698525. DOI: 10.1177/2333794X17698525.
19. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–20 Dietary guidelines for Americans. Washington, DC: U.S. Government Printing Office; 2015.
20. Merdol T. Standart Yemek Tarifeleri. Hatipoğlu Yayınları: Ankara; 2020.
21. EFSA. European Food Safety Authority. Review of labelling reference intake values-Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the review of labelling reference intake values for selected nutritional elements. EFSA J. 2009;1008:1-14. DOI: 10.2903/j.efsa.20 09.1008.
22. U.S. Food and Drug Administration (2023). Food Labeling. [Cited: December 23, 2023]. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.
23. Drewnowski A. Concept of a nutritious food: toward a nutrient density score. Am J Clin Nutr. 2005;82(4):721-732. DOI: 10.1093/ajcn/82.4.721.
24. Green R, Sutherland J, Dangour AD, et al. Global dietary quality, undernutrition and non-communicable disease: a longitudinal modelling study. BMJ Open. 2016;6(1):e009331. DOI: 10.1136/bmjopen-2015-009331.
25. Roodenburg AJ, Schlatmann A, Dötsch-Klerk M, et al. Potential effects of nutrient profiles on nutrient intakes in the Netherlands, Greece, Spain, USA, Israel, China and South-Africa. PLoS One. 2011;6(2):e14721. DOI: 10.1371/journal.pone.0014721.
26. Hess JM and Slavin JL. Healthy snacks: using nutrient profiling to evaluate the nutrient‐density of common snacks in the United States. J Food Sci. 2017;82(9):2213-2220. DOI: 10.1111/1750-3841.13819.
27. Gupta S, Hawk T, Aggarwal A, et al. Characterizing ultra-processed foods by energy density, nutrient density, and cost. Front Nutr. 2019;6:70. DOI: 10.3389/fnut.2019.00070.
28. Sevim S, Gümüş D, Topal GG, et al. Evaluation of the Menus of Food Service Systems of Different Institutions During COVID-19 Pandemic. Bes Diy Derg. 2021;49(3):7-18. DOI: 10.33076/2021.BDD.1484.
29. World Health Organization. Guideline: sugars intake for adults and children, 2015.
30. Republic of Turkiye Ministry of Health General Directorate of Public Health. Sağlıklı Beslenme ve Hareketli Hayat İşbirliği Platformu Türkiye Şeker Tüketimini/Kullanımını Azaltma Rehberi. Publication no: 1201, Ankara; 2021.

Details

Primary Language

English

Subjects

Health Services and Systems (Other)

Journal Section

Research Article

Authors

Hatice Merve Bayram
0000-0002-7073-2907
Türkiye

Arda Öztürkcan ^*
0000-0001-7982-6988
Türkiye

Publication Date

July 1, 2024

Submission Date

December 27, 2023

Acceptance Date

February 17, 2024

Published in Issue

Year 2024 Volume: 15 Number: 3

DOI

https://doi.org/10.31067/acusaglik.1410300

IZ

https://izlik.org/JA48CY54AP

Cite

RIS / Bibtex

EndNote

Bayram HM, Öztürkcan A (July 1, 2024) Determination of Nutrient Density in Dormitory Menus: Samples of State, Private, and Semi-Private Dormitories. Acıbadem Üniversitesi Sağlık Bilimleri Dergisi 15 3 297–304.

Cited By

TOPLU BESLENME HİZMETİNDE DİYETİSYEN FAKTÖRÜ: MENÜ KALİTESİ ÜZERİNE PİLOT BİR ÇALIŞMA

Niğde Tıp Dergisi

https://doi.org/10.70846/nigdetip.1603913