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INDEXES EVALUATE THE NUTRITIONAL PROPERTIES OF FOODS

Yıl 2022, Cilt: 47 Sayı: 1, 78 - 90, 23.12.2021
https://doi.org/10.15237/gida.GD21119

Öz

The nutritional importance of the nutrients contained in foods and their positive/negative effects on health are evaluated by various methods. In the literature, indexes that evaluate the nutritional properties of foods and diet in general are widely used. Sorting and/or classifying foods according to their nutrient content, forming a nutrient profile and measuring the nutritional properties of foods are gaining importance day by day. Evaluating the nutritional properties of foods in terms of either fatty acids, protein or carbohydrates does not provide a holistic approach. In this review, in order to provide this holistic approach, methods that evaluate the nutritional properties of foods by macro and micro nutrients, defined as index or score in the literature, are examined.

Kaynakça

  • 1. Araujo, P., Truzzi, C., Belghit, I., Antonucci, M. (2021). The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. Food Chem, 365: 130500.
  • 2. Azi, F., Njokua, H. A., David, E.I., Odo, M.O., Nwobasi, V.N., Tu, C., Dong, M. (2019). Effect of processing aid on the chemical composition and metagenomics of T fermented African oil bean seed (Pentaclethra macrophylla, Benth). LWT - Food Sci Techno, 111: 429–435.
  • 3. Benhammouche T., Melo, A., Martins, Z., Miguel A. Faria, M.A., Pinho, S.C.M., Ferreira, I. M.L.P.V.O., Zaidi, F. (2021). Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility. Food Chem, 348: 128858.
  • 4. Bianchi M., Strid, A., Winkvist, A., 2 Lindroos, A.K., Sonesson, U., Hallström, E. (2020). Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies. Sustainability, 12: 8992.
  • 5. Bucchini, L. (2019). Nutrition and health claims in Europe: oils & fats related claims, regulatory and labeling challenges. OCL, 26: 48.
  • 6. Bullock, S.L., Miller, H.M., Ammerman, A.S., Viera, A.J. (2021). Comparisons of Four Diet Quality Indexes to Define Single Meal Healthfulness. J Acad Nutr Diet, 1-10.
  • 7. Çiftçi, S., Özel Gökmen, H. (2017). Besinlerin Glisemik İndeks Değerinin Hesaplanmasında Kullanılan Beş Farklı Yöntemin Değerlendirilmesi. Beslenme ve Diyet Dergisi, 45(3): 225-233.
  • 8. Chen J.; Liu H. (2020). Nutritional indices for assessing fatty acids: A mini-review. Int J Mol Sci, 21:16, 5695.
  • 9. Darmon, N., Darmon, M., Maillot, M., Drewnowski, A. (2005). A nutrient density standard for vegetables and fruits: nutrients per calorie and nutrients per unit cost. J Am Diet Assoc, 105: 1881–7.
  • 10. Drewnowski, A., Dwyer, J., King, J.C., Weaver, C.M. (2019). A proposed nutrient density score that includes food groups and nutrients to better align with dietary guidance. Nutr Rev, 77(6): 404–416.
  • 11. Drewnowski, A., Fulgoni, V. (2008). Nutrient profiling of foods: creating a nutrient-rich food index. Nutr Rev, 66: 23–9.
  • 12. Drewnowski, A., McKeown, N., Kissock, K., Beck, E., Mejborn, H., Vieux, F., Smith, J., Masset, G., Seal, C.J. (2021). Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density. Adv Nutr, 00: 1–9.
  • 13. Englyst, H.N., Kingman, S.M., Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr, 46(29): 33-50.
  • 14. FAO/WHO/UNU (1985). Energy and protein requirement. WHO Technical Report Series 724 Geneva: WHO.
  • 15. FAO, IFAD, UNICEF, WFP and WHO (2018). The State of Food Security and Nutrition in the World 2018. Building climate resilience for food security and nutrition. Rome, FAO.
  • 16. Félix-Medina, J.V., Gutiérrez-Dorado, R., López-Valenzuela, J.A., et al., (2021) Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion. LWT- Food Sci Techno, 142: 111053.
  • 17. Fulgoni V. L. III, Drewnowski, A., Keast, D. R. (2009). Development and Validation of the Nutrient-Rich Foods Index: A Tool to Measure Nutritional Quality of Foods. J Nutr, 139(8): 1549–1554.
  • 18. FDA (2016). Guidance for Industry: Use of the Term “Healthy” in the Labeling of Human Food Products. Office of Nutrition and Food Labeling Nutrition Program Staff, HFS-830 Center for Food Safety and Applied Nutrition Food and Drug Administration.
  • 19. Goni, I., Garcia-Alonso, A., Saura-Calixto, F. A. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutr Res, 17: 427-437.
  • 20. González-García, S., Esteve-Llorens, X., Moreira, M.T., Feijbo, G. (2018). Carbon footprint and nutritional quality of different human dietary choices. Sci. Total Environ, 644: 77–94.
  • 21. Hallström, E., Davis, J., Woodhouse, A., Sonesson, U. (2018). Using dietary quality scores to assess sustainability of food products and human diets: A systematic review. Ecol Indic, 93: 219–230.
  • 22. Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L., Khaksar, R., Khosroshahi; N.D., Babakhani, A. (2014). Effect of different cooking methods minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chem, 148: 86–91.
  • 23. Jenkins, D.J., Wolever, T. M., Taylor, R. H. (1981). Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr, 34: 362– 366.
  • 24. Kim, D.-Y., Kim, S.H., Lim, H. (2018). Association between dietary carbohydrate quality and the prevalence of obesity and hypertension. J Hum Nutr Diet, 31: 587–596.
  • 25. Kone, M.B., Traore, S., Brou, K. (2016). Use of SAIN and LIM System for Determination of Nutritional Profile of Foods Consumed by Under-five Children in the District of Abidjan, Ivory Coast. J.B.A.H.S., 5(1): 1-6.
  • 26. Lal, M.K., Singh, B., Sharma, S., Singh, M.P., Kumar, A. (2021). Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends Food Sci Tech, 111: 741-755.
  • 27. Ludwig, D.S., Hu, F.B., Tappy, L., Brand-Miller, J. (2018). Dietary carbohydrates: role of quality and quantity in chronic disease. Science and politics of nutrition. BMJ, 361: 2340.
  • 28. Magalhães, R., Guerreiro, I., Coutinho, F., Moutinho, er.al., (2020). Effect of dietary ARA/EPA/DHA ratios on growth performance and intermediary metabolism of gilthead sea bream (Sparus aurata) juveniles. Aquaculture, 516: 734644.
  • 29. Maillot, M., Darmon, N., Darmon, M., Lafay, L., Drewnowski, A. (2007). Nutrient-dense food groups have high energy costs: an econometric approach to nutrient profiling. J Nutr, 137: 1815–1820.
  • 30. Nanclares, A.R., Gea, A., Martínez-Gonzalez, M.A., Zazpe, I., Gardeazabal, I., Fernandez-Lazaro, C.I., Toledo, E. (2021). Carbohydrate quality index and breast cancer risk in a Mediterranean cohort: The SUN Project. Clin Nutr, 40: 137-145.
  • 31. Nemecek, T.T., Jungbluth, N.N., I Canals, L.M.M., Schenck, R. (2016). Environmental impacts of food consumption and nutrition: Where are we and what is next? Int J Life Cycle Assess, 21: 607–620.
  • 32. Norambuena, F., Rombenso, A., Turchini, G.M. (2016). Towards the optimization of performance of Atlantic salmon reared at different water temperatures via the manipulation of dietary ARA/EPA ratio. Aquaculture, 450: 48–57.
  • 33. Official Methods of Analysis (2000) AOAC International, Gaithersburg, MD.
  • 34. Penlioglou, T., Lambadiari, V., Papanas, N. (2021). The contribution of dietary glycemic index and glycemic load to the development of microvascular complications of diabetes. Nutrition, 89: 111234.
  • 35. Petenuci, M.E., Rocha, Ido N.A., de Sousa, S.C., et al., (2016). Seasonal variations in lipid content, fatty acid composition and nutritional profiles of five freshwater fish from the Amazon Basin. J Am Oil Chem Soc, 93: 1373–1381.
  • 36. Pretorius, B., Schönfeldt, H.C. (2021). Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offal. Food Chem, 345,
  • 37. Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., Morenga, L. T. (2019). Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. Lancet, 393: 434–45.
  • 38. Saini, R.K., Keum, Y.S. (2018). Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review. Life Sci, 203: 255-267.
  • 39. Santos, M., Rito, A.I., Matias, F. N., Assunção, R., Castanheira, I., Loureiro, I. (2021). Nutrient profile models a useful tool to facilitate healthier food choices: A comprehensive review. Trends Food Sci Tech, 110: 120-131.
  • 40. Sonesson, U., Davis, J., Hallström, E., Woodhouse, A. (2019). Dietary-dependent nutrient quality indexes as complementary functional unit in LCA: A feasible option? J Clean Prod, 211: 620–627.
  • 41. Sroy, S., Arnauda, E., Serventa, A., Inb, S., Avallone, S. (2021). Nutritional benefits and heavy metal contents of freshwater fish species from Tonle Sap Lake with SAIN and LIM nutritional score. J Food Compos Anal, 96.
  • 42. The European Parliament and the Council of the European Union. Regulation (EC) no 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Off J Eur Union, L404:9–25.
  • 43. Thabet, M., Fouchali, T., El Ati, J. (2021). Assessing the SAIN, LIM nutrient profile of foods sold by fast food restaurants in Tunisia: Exploring ways for improvement. Nutr Clin Metab, 35, 2: 116-122,
  • 44. Tharrey, M., Houeto, A., Dubois, C., Vieux, F., Maillot, M., Darmon, N. (2017). Comparaison de la classification de recettes par trois systèmes de profilage nutritionnel: SAIN, LIM, SENS et 5-C. Cahiers de Nutrition et de Diététique, 52, 5: 269-277.
  • 45. Türk Gıda Kodeksi (TGK), Beslenme ve Sağlık Beyanları Yönetmeliği (2017). Gıda Tarım ve Hayvancılık Bakanlığı. 26 Ocak 2017 tarih ve 29960 sayılı Resmi Gazete, Ankara.
  • 46. Ulbright, T.L.V., Southgate, D.A.T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338: 985–992.
  • 47. Visser, M., Van Zyl, T., Hanekom, S.M., Baumgartner, et al., (2021). Nutrient density, but not cost of diet, is associated with anemia and iron deficiency in school-age children in South Africa. Nutrition, 84: 111096.
  • 48. WHO (2010). Nutrient profiling: report of a technical meeting. London, United Kingdom, 4-6 October 2010, ISBN: 978 92 4 150220 7
  • 49. WHO/FAO/UNU (2007). Protein and Amino Acid Requirements in Human Nutrition: Report of a joint World Health Organization/Food and Agriculture Organization of the United Nations/United Nations University expert consultation. WHO Technical Report Series, vol. 935. World Health Organization, Geneva.
  • 50. Willett, W., Rockström, J., Loken, B., Springmann, M., et al., (2019). Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet, 393(10170): 447-492.
  • 51. Wereńska, M., Haraf, G., Wołoszyn, J., Goluch, Z., Okruszek A., Teleszko, M. (2021). Fatty acid profile and health lipid indices of goose meat in relation to various types of heat treatment. Poult Sci J,100: 8, 2-12.
  • 52. Wołoszyn, J., Haraf, G., Okruszek, A., Wereńska, M., Goluch, Z., Teleszko, M. (2020). Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poult Sci J, 99, 2: 1216-1224.
  • 53. Yang, F., Xingjian, H., Zhang, C., Zhang, M., Mei, Huang, C., Yang, H. (2018). Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit. RSC Adv, 8(5): 2653–2659.
  • 54. Zazpe, I., Santiago, S., Gea, A., Ruiz-Canela, M., Carlos, S., Bes-Rastrollo, M. (2016). Association between a dietary carbohydrate index and cardiovascular disease in the SUN (Seguimiento Universidad de Navarra) Project. Nutr Metab Cardiovasc Dis, 26: 1048-1056.
  • 55. Zhang, X., Ning, X., He, X., Sun, X., Yu, X., Cheng, Y., Yu, R.-Q., Wu, Y. (2020). Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary China. PloS One, 15: 1–16.

GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER

Yıl 2022, Cilt: 47 Sayı: 1, 78 - 90, 23.12.2021
https://doi.org/10.15237/gida.GD21119

Öz

Gıdaların içerdiği besin öğelerinin beslenme açısından önemi ve sağlık üzerine olumlu/olumsuz etkileri çeşitli yöntemlerle değerlendirilmektedir. Literatürde gıdaların ve diyetin genel olarak besleyici özelliğinin değerlendirildiği indeksler oldukça yaygın olarak kullanılmaktadır. Gıdaların besin öğesi içeriklerine göre sıralanması ve/veya sınıflandırılması ile besin öğesi profilinin oluşturulması ve gıdaların besleyicilik özelliklerinin ölçülmesinde kullanılması gün geçtikçe önem kazanmaktadır. Gıdaların besleyicilik özelliğinin içerdikleri yağ asitleri, protein veya karbonhidrat vb. besin öğelerinden herhangi biri açısından değerlendirilmesi bütünsel bir yaklaşım sağlamamaktadır. Bu derlemede, bu bütünsel yaklaşımı sağlayacak nitelikte, gıdaların makro ve mikro besin öğeleri ile besleyicilik özelliklerinin değerlendirildiği, literatürde indeks veya puan olarak tanımlanmış ve kullanılmakta olan geçerli yöntemler incelenmiştir.

Kaynakça

  • 1. Araujo, P., Truzzi, C., Belghit, I., Antonucci, M. (2021). The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. Food Chem, 365: 130500.
  • 2. Azi, F., Njokua, H. A., David, E.I., Odo, M.O., Nwobasi, V.N., Tu, C., Dong, M. (2019). Effect of processing aid on the chemical composition and metagenomics of T fermented African oil bean seed (Pentaclethra macrophylla, Benth). LWT - Food Sci Techno, 111: 429–435.
  • 3. Benhammouche T., Melo, A., Martins, Z., Miguel A. Faria, M.A., Pinho, S.C.M., Ferreira, I. M.L.P.V.O., Zaidi, F. (2021). Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility. Food Chem, 348: 128858.
  • 4. Bianchi M., Strid, A., Winkvist, A., 2 Lindroos, A.K., Sonesson, U., Hallström, E. (2020). Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies. Sustainability, 12: 8992.
  • 5. Bucchini, L. (2019). Nutrition and health claims in Europe: oils & fats related claims, regulatory and labeling challenges. OCL, 26: 48.
  • 6. Bullock, S.L., Miller, H.M., Ammerman, A.S., Viera, A.J. (2021). Comparisons of Four Diet Quality Indexes to Define Single Meal Healthfulness. J Acad Nutr Diet, 1-10.
  • 7. Çiftçi, S., Özel Gökmen, H. (2017). Besinlerin Glisemik İndeks Değerinin Hesaplanmasında Kullanılan Beş Farklı Yöntemin Değerlendirilmesi. Beslenme ve Diyet Dergisi, 45(3): 225-233.
  • 8. Chen J.; Liu H. (2020). Nutritional indices for assessing fatty acids: A mini-review. Int J Mol Sci, 21:16, 5695.
  • 9. Darmon, N., Darmon, M., Maillot, M., Drewnowski, A. (2005). A nutrient density standard for vegetables and fruits: nutrients per calorie and nutrients per unit cost. J Am Diet Assoc, 105: 1881–7.
  • 10. Drewnowski, A., Dwyer, J., King, J.C., Weaver, C.M. (2019). A proposed nutrient density score that includes food groups and nutrients to better align with dietary guidance. Nutr Rev, 77(6): 404–416.
  • 11. Drewnowski, A., Fulgoni, V. (2008). Nutrient profiling of foods: creating a nutrient-rich food index. Nutr Rev, 66: 23–9.
  • 12. Drewnowski, A., McKeown, N., Kissock, K., Beck, E., Mejborn, H., Vieux, F., Smith, J., Masset, G., Seal, C.J. (2021). Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density. Adv Nutr, 00: 1–9.
  • 13. Englyst, H.N., Kingman, S.M., Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr, 46(29): 33-50.
  • 14. FAO/WHO/UNU (1985). Energy and protein requirement. WHO Technical Report Series 724 Geneva: WHO.
  • 15. FAO, IFAD, UNICEF, WFP and WHO (2018). The State of Food Security and Nutrition in the World 2018. Building climate resilience for food security and nutrition. Rome, FAO.
  • 16. Félix-Medina, J.V., Gutiérrez-Dorado, R., López-Valenzuela, J.A., et al., (2021) Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion. LWT- Food Sci Techno, 142: 111053.
  • 17. Fulgoni V. L. III, Drewnowski, A., Keast, D. R. (2009). Development and Validation of the Nutrient-Rich Foods Index: A Tool to Measure Nutritional Quality of Foods. J Nutr, 139(8): 1549–1554.
  • 18. FDA (2016). Guidance for Industry: Use of the Term “Healthy” in the Labeling of Human Food Products. Office of Nutrition and Food Labeling Nutrition Program Staff, HFS-830 Center for Food Safety and Applied Nutrition Food and Drug Administration.
  • 19. Goni, I., Garcia-Alonso, A., Saura-Calixto, F. A. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutr Res, 17: 427-437.
  • 20. González-García, S., Esteve-Llorens, X., Moreira, M.T., Feijbo, G. (2018). Carbon footprint and nutritional quality of different human dietary choices. Sci. Total Environ, 644: 77–94.
  • 21. Hallström, E., Davis, J., Woodhouse, A., Sonesson, U. (2018). Using dietary quality scores to assess sustainability of food products and human diets: A systematic review. Ecol Indic, 93: 219–230.
  • 22. Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L., Khaksar, R., Khosroshahi; N.D., Babakhani, A. (2014). Effect of different cooking methods minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chem, 148: 86–91.
  • 23. Jenkins, D.J., Wolever, T. M., Taylor, R. H. (1981). Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr, 34: 362– 366.
  • 24. Kim, D.-Y., Kim, S.H., Lim, H. (2018). Association between dietary carbohydrate quality and the prevalence of obesity and hypertension. J Hum Nutr Diet, 31: 587–596.
  • 25. Kone, M.B., Traore, S., Brou, K. (2016). Use of SAIN and LIM System for Determination of Nutritional Profile of Foods Consumed by Under-five Children in the District of Abidjan, Ivory Coast. J.B.A.H.S., 5(1): 1-6.
  • 26. Lal, M.K., Singh, B., Sharma, S., Singh, M.P., Kumar, A. (2021). Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends Food Sci Tech, 111: 741-755.
  • 27. Ludwig, D.S., Hu, F.B., Tappy, L., Brand-Miller, J. (2018). Dietary carbohydrates: role of quality and quantity in chronic disease. Science and politics of nutrition. BMJ, 361: 2340.
  • 28. Magalhães, R., Guerreiro, I., Coutinho, F., Moutinho, er.al., (2020). Effect of dietary ARA/EPA/DHA ratios on growth performance and intermediary metabolism of gilthead sea bream (Sparus aurata) juveniles. Aquaculture, 516: 734644.
  • 29. Maillot, M., Darmon, N., Darmon, M., Lafay, L., Drewnowski, A. (2007). Nutrient-dense food groups have high energy costs: an econometric approach to nutrient profiling. J Nutr, 137: 1815–1820.
  • 30. Nanclares, A.R., Gea, A., Martínez-Gonzalez, M.A., Zazpe, I., Gardeazabal, I., Fernandez-Lazaro, C.I., Toledo, E. (2021). Carbohydrate quality index and breast cancer risk in a Mediterranean cohort: The SUN Project. Clin Nutr, 40: 137-145.
  • 31. Nemecek, T.T., Jungbluth, N.N., I Canals, L.M.M., Schenck, R. (2016). Environmental impacts of food consumption and nutrition: Where are we and what is next? Int J Life Cycle Assess, 21: 607–620.
  • 32. Norambuena, F., Rombenso, A., Turchini, G.M. (2016). Towards the optimization of performance of Atlantic salmon reared at different water temperatures via the manipulation of dietary ARA/EPA ratio. Aquaculture, 450: 48–57.
  • 33. Official Methods of Analysis (2000) AOAC International, Gaithersburg, MD.
  • 34. Penlioglou, T., Lambadiari, V., Papanas, N. (2021). The contribution of dietary glycemic index and glycemic load to the development of microvascular complications of diabetes. Nutrition, 89: 111234.
  • 35. Petenuci, M.E., Rocha, Ido N.A., de Sousa, S.C., et al., (2016). Seasonal variations in lipid content, fatty acid composition and nutritional profiles of five freshwater fish from the Amazon Basin. J Am Oil Chem Soc, 93: 1373–1381.
  • 36. Pretorius, B., Schönfeldt, H.C. (2021). Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offal. Food Chem, 345,
  • 37. Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., Morenga, L. T. (2019). Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. Lancet, 393: 434–45.
  • 38. Saini, R.K., Keum, Y.S. (2018). Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review. Life Sci, 203: 255-267.
  • 39. Santos, M., Rito, A.I., Matias, F. N., Assunção, R., Castanheira, I., Loureiro, I. (2021). Nutrient profile models a useful tool to facilitate healthier food choices: A comprehensive review. Trends Food Sci Tech, 110: 120-131.
  • 40. Sonesson, U., Davis, J., Hallström, E., Woodhouse, A. (2019). Dietary-dependent nutrient quality indexes as complementary functional unit in LCA: A feasible option? J Clean Prod, 211: 620–627.
  • 41. Sroy, S., Arnauda, E., Serventa, A., Inb, S., Avallone, S. (2021). Nutritional benefits and heavy metal contents of freshwater fish species from Tonle Sap Lake with SAIN and LIM nutritional score. J Food Compos Anal, 96.
  • 42. The European Parliament and the Council of the European Union. Regulation (EC) no 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Off J Eur Union, L404:9–25.
  • 43. Thabet, M., Fouchali, T., El Ati, J. (2021). Assessing the SAIN, LIM nutrient profile of foods sold by fast food restaurants in Tunisia: Exploring ways for improvement. Nutr Clin Metab, 35, 2: 116-122,
  • 44. Tharrey, M., Houeto, A., Dubois, C., Vieux, F., Maillot, M., Darmon, N. (2017). Comparaison de la classification de recettes par trois systèmes de profilage nutritionnel: SAIN, LIM, SENS et 5-C. Cahiers de Nutrition et de Diététique, 52, 5: 269-277.
  • 45. Türk Gıda Kodeksi (TGK), Beslenme ve Sağlık Beyanları Yönetmeliği (2017). Gıda Tarım ve Hayvancılık Bakanlığı. 26 Ocak 2017 tarih ve 29960 sayılı Resmi Gazete, Ankara.
  • 46. Ulbright, T.L.V., Southgate, D.A.T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338: 985–992.
  • 47. Visser, M., Van Zyl, T., Hanekom, S.M., Baumgartner, et al., (2021). Nutrient density, but not cost of diet, is associated with anemia and iron deficiency in school-age children in South Africa. Nutrition, 84: 111096.
  • 48. WHO (2010). Nutrient profiling: report of a technical meeting. London, United Kingdom, 4-6 October 2010, ISBN: 978 92 4 150220 7
  • 49. WHO/FAO/UNU (2007). Protein and Amino Acid Requirements in Human Nutrition: Report of a joint World Health Organization/Food and Agriculture Organization of the United Nations/United Nations University expert consultation. WHO Technical Report Series, vol. 935. World Health Organization, Geneva.
  • 50. Willett, W., Rockström, J., Loken, B., Springmann, M., et al., (2019). Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet, 393(10170): 447-492.
  • 51. Wereńska, M., Haraf, G., Wołoszyn, J., Goluch, Z., Okruszek A., Teleszko, M. (2021). Fatty acid profile and health lipid indices of goose meat in relation to various types of heat treatment. Poult Sci J,100: 8, 2-12.
  • 52. Wołoszyn, J., Haraf, G., Okruszek, A., Wereńska, M., Goluch, Z., Teleszko, M. (2020). Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poult Sci J, 99, 2: 1216-1224.
  • 53. Yang, F., Xingjian, H., Zhang, C., Zhang, M., Mei, Huang, C., Yang, H. (2018). Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit. RSC Adv, 8(5): 2653–2659.
  • 54. Zazpe, I., Santiago, S., Gea, A., Ruiz-Canela, M., Carlos, S., Bes-Rastrollo, M. (2016). Association between a dietary carbohydrate index and cardiovascular disease in the SUN (Seguimiento Universidad de Navarra) Project. Nutr Metab Cardiovasc Dis, 26: 1048-1056.
  • 55. Zhang, X., Ning, X., He, X., Sun, X., Yu, X., Cheng, Y., Yu, R.-Q., Wu, Y. (2020). Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary China. PloS One, 15: 1–16.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Özge Özer 0000-0001-7751-1800

Sibel Karakaya 0000-0001-5514-9521

Sedef Nehir El 0000-0002-2996-0537

Yayımlanma Tarihi 23 Aralık 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 1

Kaynak Göster

APA Özer, Ö., Karakaya, S., & El, S. N. (2021). GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER. Gıda, 47(1), 78-90. https://doi.org/10.15237/gida.GD21119
AMA Özer Ö, Karakaya S, El SN. GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER. GIDA. Aralık 2021;47(1):78-90. doi:10.15237/gida.GD21119
Chicago Özer, Özge, Sibel Karakaya, ve Sedef Nehir El. “GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER”. Gıda 47, sy. 1 (Aralık 2021): 78-90. https://doi.org/10.15237/gida.GD21119.
EndNote Özer Ö, Karakaya S, El SN (01 Aralık 2021) GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER. Gıda 47 1 78–90.
IEEE Ö. Özer, S. Karakaya, ve S. N. El, “GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER”, GIDA, c. 47, sy. 1, ss. 78–90, 2021, doi: 10.15237/gida.GD21119.
ISNAD Özer, Özge vd. “GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER”. Gıda 47/1 (Aralık 2021), 78-90. https://doi.org/10.15237/gida.GD21119.
JAMA Özer Ö, Karakaya S, El SN. GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER. GIDA. 2021;47:78–90.
MLA Özer, Özge vd. “GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER”. Gıda, c. 47, sy. 1, 2021, ss. 78-90, doi:10.15237/gida.GD21119.
Vancouver Özer Ö, Karakaya S, El SN. GIDALARIN BESLEYİCİLİK ÖZELLİKLERİNİ DEĞERLENDİREN İNDEKSLER. GIDA. 2021;47(1):78-90.

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