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THE DIETITIAN FACTOR IN MASS CATERING SERVICES: A PILOT STUDY ON MENU QUALITY

Yıl 2025, Sayı: 3, 99 - 111, 14.03.2025
https://doi.org/10.70846/nigdetip.1603913

Öz

Aim: Institutions providing mass catering services are expected to meet a significant proportion of individuals' daily energy and nutrient needs. The active role of food service professionals is key to achieving successful and sustainable practices. This study aimed to conduct a comparative analysis of the nutrient content, nutritional value, and health-promoting properties of menus between institutions that employ dietitians and those that employ other professionals in mass catering services. Materials and methods: Six medium- and large-sized institutions in Niğde that employed dietitians (n=3) and other professionals (n=3) were included in this study. The present study analyzed 60 menus over a two-week period in October 2024. Results: The study yielded no significant differences in energy and macronutrient contents between institutions. However, the menu plans of institutions employing dietitians exhibited significantly higher levels of vitamin C, vitamin A, vitamin K, vitamin B12, iodine, and iron. In particular, vitamin A, vitamin K, and iodine levels were significantly higher (p<0.05). When analyzing the nutritional value and health-promoting properties of the menus, no significant difference was observed between the institutions in terms of NRF 15.3 and DIAAS scores (p>0.05). However, a significant difference was noted in the ORAC values, which were higher in institutions employing dietitians (p<0.05). Conclusion: Despite limited data, this study revealed that menus planned by dietitians were richer in terms of variety and nutrients. The effective role of dietitians in mass catering services is of critical importance for meeting the daily nutrient needs of individuals and for preventing and improving public health.

Kaynakça

  • Gregoire MB, Sames K, Dowling RA, Lafferty LJ. Are registered dietitians adequately prepared to be hospital foodservice directors? J Am Diet Assoc. 2005;105(8):1215-21.
  • İşçimen S, Köksal G. Diyetisyenler ve Çalışma Alanları. Bes Diy Derg [Internet]. 31 Ocak 1972 [a.yer 11 Aralık 2024];1(1):7-11. Erişim adresi: https://beslenmevediyetdergisi.org/index.php/bdd/article/view/1098. 1972.
  • Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü, 1184, Ankara, 2020.
  • Branca F, Lartey A, Oenema S, Aguayo V, Stordalen GA, Richardson R, et al. Transforming the food system to fight non-communicable diseases. BMJ. 2019;364:l296.
  • Aytekin-Sahin G, Besparmak A, Sagir SS, Somtas A, Ozturk D. Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus. Nutr Food Sci. 2024;54(2):319-33.
  • Bayram HM, Öztürkcan A. Determination of Nutrient Density in Dormitory Menus: Samples of State, Private, and Semi-Private Dormitories. Acıbadem Univ Sağlık Bilim Derg. 2024;15(3):297-304.
  • Lara-Arevalo J, Laar A, Chaparro MP, Drewnowski A. Nutrient-Dense African Indigenous Vegetables and Grains in the FAO Food Composition Table for Western Africa (WAFCT) Identified Using Nutrient-Rich Food (NRF) Scores. Nutrients. 2024;16(17):2985.
  • Mathai JK, Liu Y, Stein HH. Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). British Journal of Nutrition. 2017;117(4):490-9.
  • Zengin FH, Çevik A. Bazı popüler diyetlerin besin ögesi içeriklerinin, diyet antioksidan kapasitelerinin, diyet kalitelerinin ve diyet inflamatuar yükünün incelenmesi. Food and Health. 2024;10(3):219-34.
  • Lavall MJ, Blesa J, Frigola A, Esteve MJ. Nutritional assessment of the school menus offered in Spain's Mediterranean area. Nutrition. 2020;78:110872.
  • Türkiye Cumhuriyeti Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü. Türkiye Beslenme Rehberi. Yayın No: 1031, Ankara; 2022
  • Perna M, Hewlings S. Saturated Fatty Acid Chain Length and Risk of Cardiovascular Disease: A Systematic Review. Nutrients. 2022;15(1):30
  • Food and Agriculture Organization of the United Nations (2013) Report of an FAO Expert Consultation. Dietary protein quality evaluation in human nutrition. Available from: http://www.fao.org/ag/ humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf [Accessed October 2024).
  • Atkinson FS, Brand-Miller JC, Foster-Powell K, Buyken AE, Goletzke J. International tables of glycemic index and glycemic load values 2021: a systematic review.Am J Clin Nutr.2021;114(5):1625-32.
  • Jenkins DJA, Willett WC. Perspective on the health value of carbohydrate-rich foods: glycemic index and load; fiber and whole grains. The American Journal of Clinical Nutrition. 2024;120(3):468-70.
  • Calder PC. Functional Roles of Fatty Acids and Their Effects on Human Health. JPEN J Parenter Enteral Nutr. 2015;39(1 Suppl):18s-32s.
  • Jeong HY, Moon YS, Cho KK. ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources. Food Sci Anim Resour. 2024;44(5):988-1010.
  • Farvid MS, Homayouni F, Kashkalani F, Shirzadeh L, Valipour G, Farahnak Z. The associations between oxygen radical absorbance capacity of dietary intake and hypertension in type 2 diabetic patients. J Hum Hypertens. 2013;27(3):164-8.
  • Garrett G, Luthringer C. The #FutureFortified Global Summit on Food Fortification: Event Proceedings and Recommendations for Food Fortification Programs. 2016. Available from:https://www.gainhealth.org/sites/default/files/publications/documents/future-fortified-global-summit-on-food-fortification-2015.pdf. [Accessed November 2024].
  • Cawley J, Meyerhoefer C, Gillingham LG, Kris-Etherton P, Jones PJ. Estimates of the direct and indirect cost savings associated with heart disease that could be avoided through dietary change in the United States. J Med Econ. 2017;20(2):182-92.
  • Melekoğlu E, Rakıcıoğlu N. Yaşlılarda Bilişsel Fonksiyonun Korunması ile İlişkili Diyet Modelleri. Bes Diy Derg. 2020;48(2):84-92.
  • Drewnowski A. Impact of nutrition interventions and dietary nutrient density on productivity in the workplace. Nutr Rev. 2020;78(3):215-24.
  • American Dietetic Association. Position of The American Dietetic Association: management of health care food and nutrition services. J Am Diet Assoc. 1993;93(8):914-5.
  • Özkaya I, Gürbüz M. Malnourishment in the overweight and obese elderly. Nutr Hosp. 2019;36(1):39-42.
  • Drewnowski A, Fulgoni V, 3rd. Comparing the nutrient rich foods index with "Go," "Slow," and "Whoa," foods. J Am Diet Assoc. 2011;111(2):280-4.
  • Roodenburg AJC, Schlatmann A, Dötsch-Klerk M, Daamen R, Dong J, Guarro 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.
  • Sevim S, Gumus D, Topal G, Kızıl M. COVID-19 Pandemi Döneminde Toplu Beslenme Servisi Yapan Farklı Kurumların Menülerinin Değerlendirilmesi. Bes Diy Derg. 2021;49(3):7-18.
  • Borkent JW, Grootswagers P, Linschooten J, Roodenburg AJC, Ocké M, de van der Schueren MAE. A vegan dietary pattern is associated with high prevalence of inadequate protein intake in older adults; a simulation study. J Nutr Health Aging. 2024;28(10):100361.
  • Rojas Conzuelo Z, Bez NS, Theobald S, Kopf-Bolanz KA. Protein Quality Changes of Vegan Day Menus with Different Plant Protein Source Compositions. Nutrients. 2022;14(5):1088
  • Soria-Contreras DC, Bell RC, McCargar LJ, Chan CB. Feasibility and Efficacy of Menu Planning Combined with Individual Counselling to Improve Health Outcomes and Dietary Adherence in People with Type 2 Diabetes: A Pilot Study. Can J Diabetes. 2014;38(5):320-5.
  • ISO. International Standards Organization. ISO 26642-2010. Food products–determination of the glycaemic index (GI) and recommendation forfood classification. [Internet]. Geneva (Switzerland): International Organization for Standardization; 2010. Available from: https://wwwisoorg/standard/43633html. 2010. [Accessed December 2024].
  • Günalan E, Yoldaş T, Turgut R, Yenigün A, Yıldırım Çavak B, Parmaksız A. Assessment of Nutritional Composition of Turkish Red Crescent Menus After the M7.8 and M7.6 Earthquakes in Kahramanmaraş, Türkiye. Disaster Med Public Health Prep. 2024;18:e20.
  • Molendi-Coste O, Legry V, Leclercq IA. Are n-3 PUFA dietary recommendations met in in-hospital and school catering? Acta Gastroenterol Belg. 2011;74(2):281-8.
  • Ventriglio A, Sancassiani F, Contu MP, Latorre M, Di Salvatore M, Fornaro M, et al. Mediterranean Diet and its Benefits on Health and Mental Health: A Literature Review. Clin Pract Epidemiol Ment Health. 2020;16(Suppl-1):156-64.
  • Campos Díaz J, Rodríguez Alvarez C, Calvo Pacheco M, Arévalo Morales MP, Sierra López A, Arias Rodríguez A. [Assessment of the nutritional value of the menus served in school canteens on the island of Tenerife, Spain]. Nutr Hosp. 2008;23(1):41-5.
  • Martínez AB, Caballero-Plasencia A, Mariscal-Arcas M, Velasco J, Rivas A, Olea-Serrano F. [Study of nutritional menus offered at noon school in Granada]. Nutr Hosp. 2010;25(3):394-9.
  • Herrera-Ramos E, Tomaino L, Sánchez-Villegas A, Ribas-Barba L, Gómez SF, Wärnberg J, et al. Trends in Adherence to the Mediterranean Diet in Spanish Children and Adolescents across Two Decades. Nutrients. 2023;15(10):2348
  • Agakidis C, Kotzakioulafi E, Petridis D, Apostolidou K, Karagiozoglou-Lampoudi T. Mediterranean Diet Adherence is Associated with Lower Prevalence of Functional Gastrointestinal Disorders in Children and Adolescents. Nutrients. 2019;11(6):1283
  • Gürbüz M, Bayram HM, Kabayel N, Türker ZS, Şahin Ş, İçer S. Association between breakfast consumption, breakfast quality, mental health and quality of life in Turkish adolescents: A high school-based cross-sectional study. Nutr Bull. 2024;49(2):157-67.

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

Yıl 2025, Sayı: 3, 99 - 111, 14.03.2025
https://doi.org/10.70846/nigdetip.1603913

Öz

Amaç: Toplu beslenme hizmeti sunan kurumların menülerinin bireylerin günlük enerji ve besin ögesi ihtiyaçlarının önemli bir kısmını karşılaması beklenmektedir. Hizmet sunan kurumlarda meslek profesyonellerinin etkin bir şekilde rol alması, başarılı ve sürdürülebilir uygulamaların gerçekleştirilmesinde kilit bir öneme sahiptir. Bu çalışma, toplu beslenme hizmetinde diyetisyen istihdam edenlerle diğer meslek profesyonellerini istihdam eden kurumlar arasında, menü planlarının besin ögesi içeriği, besleyicilik değeri ve sağlığı geliştirici özelliklerinin karşılaştırılmasını amaçlamaktadır. Gereç ve Yöntemler: Araştırmaya Niğde ilinde diyetisyen istihdam eden (n=3) ve farklı meslek profesyoneli istihdam eden (n=3) orta ve büyük ölçekli toplam altı adet toplu beslenme hizmeti veren kurum dahil edilmiştir. Çalışmada 2024 yılı Ekim ayına ait iki haftalık toplam 60 adet menü planı incelenmiştir. Bulgular: Çalışma sonucunda diyetisyen istihdam eden ve farklı meslek profesyoneli istihdam eden kurumların enerji ve makro besin ögeleri arasında istatistiksel olarak anlamlı farklılık bulunmamıştır. Ancak diyetisyen istihdam eden kurumların menü planlarında C vitamini, A vitamini, K vitamini, B12 vitamini, iyot ve demir içeriğinin belirgin düzeyde daha yüksek olduğu saptanmıştır. Bu mikro besin ögeleri arasında A vitamini, K vitamini ve iyot düzeylerinin istatistiksel olarak anlamlı şekilde daha yüksek olduğu belirlenmiştir (p<0.05). Menü planlarının besleyicilik değeri ve sağlığı geliştirici özellikleri incelendiğinde, kurumlar arasında NRF 15.3 ve DIAAS puanlarında anlamlı bir fark görülmezken (p>0.05), ORAC değerlerinin diyetisyen istihdam eden kurumlarda belirgin şekilde daha yüksek olduğu saptanmıştır (p<0.05). Sonuç: Çalışmamız, kısıtlı veriye rağmen diyetisyen tarafından planlanan menülerin çeşitlilik ve besin ögesi bakımından daha zengin bir yapıda olduğunu ortaya koymuştur. Diyetisyenlerin toplu beslenme hizmetlerindeki etkin rolü, bireylerin günlük besin ögesi ihtiyaçlarının karşılanması ve toplum sağlığının korunup geliştirilmesi açısından kritik öneme sahiptir.

Kaynakça

  • Gregoire MB, Sames K, Dowling RA, Lafferty LJ. Are registered dietitians adequately prepared to be hospital foodservice directors? J Am Diet Assoc. 2005;105(8):1215-21.
  • İşçimen S, Köksal G. Diyetisyenler ve Çalışma Alanları. Bes Diy Derg [Internet]. 31 Ocak 1972 [a.yer 11 Aralık 2024];1(1):7-11. Erişim adresi: https://beslenmevediyetdergisi.org/index.php/bdd/article/view/1098. 1972.
  • Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü, 1184, Ankara, 2020.
  • Branca F, Lartey A, Oenema S, Aguayo V, Stordalen GA, Richardson R, et al. Transforming the food system to fight non-communicable diseases. BMJ. 2019;364:l296.
  • Aytekin-Sahin G, Besparmak A, Sagir SS, Somtas A, Ozturk D. Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus. Nutr Food Sci. 2024;54(2):319-33.
  • Bayram HM, Öztürkcan A. Determination of Nutrient Density in Dormitory Menus: Samples of State, Private, and Semi-Private Dormitories. Acıbadem Univ Sağlık Bilim Derg. 2024;15(3):297-304.
  • Lara-Arevalo J, Laar A, Chaparro MP, Drewnowski A. Nutrient-Dense African Indigenous Vegetables and Grains in the FAO Food Composition Table for Western Africa (WAFCT) Identified Using Nutrient-Rich Food (NRF) Scores. Nutrients. 2024;16(17):2985.
  • Mathai JK, Liu Y, Stein HH. Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). British Journal of Nutrition. 2017;117(4):490-9.
  • Zengin FH, Çevik A. Bazı popüler diyetlerin besin ögesi içeriklerinin, diyet antioksidan kapasitelerinin, diyet kalitelerinin ve diyet inflamatuar yükünün incelenmesi. Food and Health. 2024;10(3):219-34.
  • Lavall MJ, Blesa J, Frigola A, Esteve MJ. Nutritional assessment of the school menus offered in Spain's Mediterranean area. Nutrition. 2020;78:110872.
  • Türkiye Cumhuriyeti Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü. Türkiye Beslenme Rehberi. Yayın No: 1031, Ankara; 2022
  • Perna M, Hewlings S. Saturated Fatty Acid Chain Length and Risk of Cardiovascular Disease: A Systematic Review. Nutrients. 2022;15(1):30
  • Food and Agriculture Organization of the United Nations (2013) Report of an FAO Expert Consultation. Dietary protein quality evaluation in human nutrition. Available from: http://www.fao.org/ag/ humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf [Accessed October 2024).
  • Atkinson FS, Brand-Miller JC, Foster-Powell K, Buyken AE, Goletzke J. International tables of glycemic index and glycemic load values 2021: a systematic review.Am J Clin Nutr.2021;114(5):1625-32.
  • Jenkins DJA, Willett WC. Perspective on the health value of carbohydrate-rich foods: glycemic index and load; fiber and whole grains. The American Journal of Clinical Nutrition. 2024;120(3):468-70.
  • Calder PC. Functional Roles of Fatty Acids and Their Effects on Human Health. JPEN J Parenter Enteral Nutr. 2015;39(1 Suppl):18s-32s.
  • Jeong HY, Moon YS, Cho KK. ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources. Food Sci Anim Resour. 2024;44(5):988-1010.
  • Farvid MS, Homayouni F, Kashkalani F, Shirzadeh L, Valipour G, Farahnak Z. The associations between oxygen radical absorbance capacity of dietary intake and hypertension in type 2 diabetic patients. J Hum Hypertens. 2013;27(3):164-8.
  • Garrett G, Luthringer C. The #FutureFortified Global Summit on Food Fortification: Event Proceedings and Recommendations for Food Fortification Programs. 2016. Available from:https://www.gainhealth.org/sites/default/files/publications/documents/future-fortified-global-summit-on-food-fortification-2015.pdf. [Accessed November 2024].
  • Cawley J, Meyerhoefer C, Gillingham LG, Kris-Etherton P, Jones PJ. Estimates of the direct and indirect cost savings associated with heart disease that could be avoided through dietary change in the United States. J Med Econ. 2017;20(2):182-92.
  • Melekoğlu E, Rakıcıoğlu N. Yaşlılarda Bilişsel Fonksiyonun Korunması ile İlişkili Diyet Modelleri. Bes Diy Derg. 2020;48(2):84-92.
  • Drewnowski A. Impact of nutrition interventions and dietary nutrient density on productivity in the workplace. Nutr Rev. 2020;78(3):215-24.
  • American Dietetic Association. Position of The American Dietetic Association: management of health care food and nutrition services. J Am Diet Assoc. 1993;93(8):914-5.
  • Özkaya I, Gürbüz M. Malnourishment in the overweight and obese elderly. Nutr Hosp. 2019;36(1):39-42.
  • Drewnowski A, Fulgoni V, 3rd. Comparing the nutrient rich foods index with "Go," "Slow," and "Whoa," foods. J Am Diet Assoc. 2011;111(2):280-4.
  • Roodenburg AJC, Schlatmann A, Dötsch-Klerk M, Daamen R, Dong J, Guarro 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.
  • Sevim S, Gumus D, Topal G, Kızıl M. COVID-19 Pandemi Döneminde Toplu Beslenme Servisi Yapan Farklı Kurumların Menülerinin Değerlendirilmesi. Bes Diy Derg. 2021;49(3):7-18.
  • Borkent JW, Grootswagers P, Linschooten J, Roodenburg AJC, Ocké M, de van der Schueren MAE. A vegan dietary pattern is associated with high prevalence of inadequate protein intake in older adults; a simulation study. J Nutr Health Aging. 2024;28(10):100361.
  • Rojas Conzuelo Z, Bez NS, Theobald S, Kopf-Bolanz KA. Protein Quality Changes of Vegan Day Menus with Different Plant Protein Source Compositions. Nutrients. 2022;14(5):1088
  • Soria-Contreras DC, Bell RC, McCargar LJ, Chan CB. Feasibility and Efficacy of Menu Planning Combined with Individual Counselling to Improve Health Outcomes and Dietary Adherence in People with Type 2 Diabetes: A Pilot Study. Can J Diabetes. 2014;38(5):320-5.
  • ISO. International Standards Organization. ISO 26642-2010. Food products–determination of the glycaemic index (GI) and recommendation forfood classification. [Internet]. Geneva (Switzerland): International Organization for Standardization; 2010. Available from: https://wwwisoorg/standard/43633html. 2010. [Accessed December 2024].
  • Günalan E, Yoldaş T, Turgut R, Yenigün A, Yıldırım Çavak B, Parmaksız A. Assessment of Nutritional Composition of Turkish Red Crescent Menus After the M7.8 and M7.6 Earthquakes in Kahramanmaraş, Türkiye. Disaster Med Public Health Prep. 2024;18:e20.
  • Molendi-Coste O, Legry V, Leclercq IA. Are n-3 PUFA dietary recommendations met in in-hospital and school catering? Acta Gastroenterol Belg. 2011;74(2):281-8.
  • Ventriglio A, Sancassiani F, Contu MP, Latorre M, Di Salvatore M, Fornaro M, et al. Mediterranean Diet and its Benefits on Health and Mental Health: A Literature Review. Clin Pract Epidemiol Ment Health. 2020;16(Suppl-1):156-64.
  • Campos Díaz J, Rodríguez Alvarez C, Calvo Pacheco M, Arévalo Morales MP, Sierra López A, Arias Rodríguez A. [Assessment of the nutritional value of the menus served in school canteens on the island of Tenerife, Spain]. Nutr Hosp. 2008;23(1):41-5.
  • Martínez AB, Caballero-Plasencia A, Mariscal-Arcas M, Velasco J, Rivas A, Olea-Serrano F. [Study of nutritional menus offered at noon school in Granada]. Nutr Hosp. 2010;25(3):394-9.
  • Herrera-Ramos E, Tomaino L, Sánchez-Villegas A, Ribas-Barba L, Gómez SF, Wärnberg J, et al. Trends in Adherence to the Mediterranean Diet in Spanish Children and Adolescents across Two Decades. Nutrients. 2023;15(10):2348
  • Agakidis C, Kotzakioulafi E, Petridis D, Apostolidou K, Karagiozoglou-Lampoudi T. Mediterranean Diet Adherence is Associated with Lower Prevalence of Functional Gastrointestinal Disorders in Children and Adolescents. Nutrients. 2019;11(6):1283
  • Gürbüz M, Bayram HM, Kabayel N, Türker ZS, Şahin Ş, İçer S. Association between breakfast consumption, breakfast quality, mental health and quality of life in Turkish adolescents: A high school-based cross-sectional study. Nutr Bull. 2024;49(2):157-67.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Beslenme Bilimi, Halk Sağlığı Beslenmesi
Bölüm Araştırma Makalesi
Yazarlar

Murat Gürbüz 0000-0001-7778-7524

Emine Karademir Bu kişi benim 0000-0002-8319-7210

Yayımlanma Tarihi 14 Mart 2025
Gönderilme Tarihi 19 Aralık 2024
Kabul Tarihi 6 Mart 2025
Yayımlandığı Sayı Yıl 2025 Sayı: 3

Kaynak Göster

Vancouver Gürbüz M, Karademir E. TOPLU BESLENME HİZMETİNDE DİYETİSYEN FAKTÖRÜ: MENÜ KALİTESİ ÜZERİNE PİLOT BİR ÇALIŞMA. Niğde Tıp Dergisi. 2025(3):99-111.