Besin Etiketleri ve Besin Ögesi Örüntü Profili Modellerinin Besin Seçimi Üzerine Etkisinin Değerlendirilmesi

Abstract

This study was conducted to evaluate the nutritional content of packaged foods, ready meals and beverages offered for sale in Turkey and standard meal recipes of Turkish Cuisine with nutritional labels and nutrient pattern profile models and to examine the effect of nutritional labels on healthy food selection. According to the Nutri-Score label model, FSA-Ofcom WXY model, NRF9.3 model and Traffic Lights label evaluation, it was observed that the Turkish Cuisine standard meal recipes and packaged food, ready-to-eat and beverages had high content of nutrients that may cause health problems. Compared to other regions, the dishes specific to the Southeastern Anatolia Region have a high content in terms of nutrients that are recommended to be reduced. İt was concluded that there was a significant correlation between the Nutri-Score, FSA-Ofcom WXY and NRF9.3 results of the first, second and third pot meals (p<0.05). It was found that there was a significant correlation between NRF9.3 and Nutri-Score results of ready meals, bakery products, cereals, legumes and derivatives, spices, sauces and condiments (p<0.05). Processed meat products, fish and seafood, milk and its products, ready meals, bakery products, cereals, legumes and derivatives, sugar and sugary foods, spices, sauces and condiments, beverages were found to have a significant correlation between Nutri-Score and FSA-Ofcom results (p<0.001). Nutri-Score label model; It has been the label model with the highest number of correct answers in the selection of packaged food, ready meals, beverages and standard meal recipes. In addition, the Nutri-Score label has been preferred by individuals as the most descriptive and easy-to-understand label model. There was no statistically significant difference between the number of correct answers given in 3 labels in the effect of label models on healthier food selection (p>0.05). As a result, re-evaluation of the reference amounts used in nutrition labels and nutrient pattern profile models and giving more place to the portion size on the labels will positively affect the food choice of individuals. Reorganizing standard meal recipes and packaged foods and beverages in a way that protects and improves health, taking into account their nutritional content, will support the selection and consumption of healthier foods by individuals.