@article{article_448168, title={The Effects of Colorants Used in Hotel Kitchens in Terms of Child Health}, journal={Avrupa Bilim ve Teknoloji Dergisi}, pages={10–16}, year={2018}, DOI={10.31590/ejosat.448168}, author={Hastaoğlu, Emre and Can, Özlem Pelin and Vural, Halil}, keywords={nutrition,child health,colorants,gastronomy,hotel cuisine}, abstract={Colour loss of food may occur during storage, transport or processing. The fact that the physicochemical properties of artificial colorants are superior to those of natural colorants have led to a widespread use in the food industry. Artificial colorants have been reported to cause various health problems. It has been noted that candies and fruit drinks used in artificial colorants cause behavioural disorders in children. Children may consume more artificial food colorants because they consume more colouring-containing confectionery and beverages than adults. In recent years, various colorants have been used especially in big hotel kitchens both for decoration purposes and for gaining children’s attraction. As the product range in the kitchen expands, the artificial decor material used increases. <br />The occupancy rate of the hotels preferred by the families with children is also increasing with the opening of the tourism season. In particular, the use of artificial colorants should be controlled and reduced in such kitchens. In addition, natural colorants should be preferred to artificial colorants. These colorants can be readily purchased, as well as can be prepared in the kitchen. Thus, while the criteria for child-friendly tourism management are set, the commitment to use homemade and natural ones instead of ready-made and artificial ones, especially colouring materials used in children’s menus should be regarded as a plus point for that business. <br />}, number={14}, publisher={Osman SAĞDIÇ}