SALT CONTENT OF SNACK FOODS: CREATION OF A DATABASE FOR THE USE OF CLINICAL DECISION MAKERS

Yıl 2024, Cilt: 3 Sayı: 2, 92 - 127, 03.12.2024

Yasemin Ergül , Rabia Şahan Mine Nur Çelik

https://doi.org/10.70756/anameud.1546788

Öz

Salt is a basic ingredient used as a preservative and sweetener in foods, and excessive consumption is an important public health issue that leads to various health problems. This article aims to create a database for consumers and health professionals to be aware of by conducting a field study examining the salt content of snack foods. A database was created by recording product label information by making short visits to three chain markets. Snack foods were grouped as nuts, chips, wafers, cookies, chocolate, breakfast snacks, cakes, jelly beans, gum, candy, bars, and crackers. Data were presented as mean, standard deviation, median, maximum and minimum values. Distributions were shown based on the means. In this study, it was revealed how important label reading information is, regardless of product names and tastes. The database presented to expert opinions was also presented in the form of a decision tree. It is recommended that consumers, health professionals and food industry employees take action regarding salt and that software for the salt content of snack foods be developed with further studies.

Anahtar Kelimeler

Snack foods, salt, sodium, database, decision tree

Proje Numarası

1919B012300633

ATIŞTIRMALIK BESİNLERİN TUZ İÇERİKLERİ: KLİNİK KARAR VERİCİLERİN KULLANIMINA YÖNELİK VERİ TABANI OLUŞTURULMASI

Öz

Tuz, gıdalarda koruyucu ve tatlandırıcı olarak kullanılan temel bir bileşen olup aşırı tüketimi çeşitli sağlık sorunlarına yol açan önemli bir halk sağlığı konusudur. Bu makale atıştırmalık besinlerin tuz içeriklerini inceleyen bir saha araştırmasıyla, tüketicilerin ve sağlık profesyonellerinin bilinçlenmesi için bir veri tabanı oluşturma amacını taşımaktadır. Üç zincir market için kısa ziyaretler yapılarak ürün etiket bilgileri kaydedilerek bir veri tabanı oluşturulmuştur. Atıştırmalık besinler kuruyemişler, cips, gofret, bisküvi, çikolata, kahvaltılık atıştırmalık, kek, jelibon, sakız, şekerleme, bar, kraker olarak gruplandırılmıştır. Veriler ortalama, standart sapma, medyan, en büyük ve en küçük değerler olarak sunulmuştur. Ortalamalardan yola çıkılarak dağılımlar gösterilmiştir. Bu araştırmada; ürün isim ve tatlarından bağımsız olarak etiket okuma bilgisinin ne derece önemli olduğu ortaya konulmuştur. Uzman görüşlerine sunulan veri tabanı bir karar ağacı şeklinde de sunulmuştur. Tüketicilerin, sağlık profesyonellerinin ve besin endüstrisi çalışanlarının tuz ile ilgili aksiyona geçmeleri ve ilerleyen çalışmalar ile atıştırmalık besinlerin tuz içeriğine yönelik yazılımların geliştirilmesi önerilir.

Anahtar Kelimeler

Atıştırmalık besin, tuz, sodyum, veri tabanı, karar ağacı

Etik Beyan

Çalışmanın tüm süreçlerinin araştırma ve yayın etiğine uygun olduğunu, etik kurallara ve bilimsel atıf gösterme ilkelerine uyduğumu beyan ederim.

Destekleyen Kurum

Tubitak-2209-A Öğrenci Projesi desteği ile yürütülmüştür.

Proje Numarası

1919B012300633

Teşekkür

Tubitak-2209-A Öğrenci Projesi desteği için Türkiye Bilimsel ve Teknik Araştırma Kurumu'na teşekkür ederiz.

Kaynakça

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