Evaluation of menus and determination of consumers? thoughts in institutions applying mass catering services in Adana

In this study which carried by various catering companies that are located in Adana at 6 textile institutions, the menus of different seasons were collected 4 times monthly; the energy and nutrients of menus were calculated and their suitability to individuals? requirements were examined. The menus were also evaluated with an evaluation list. The questionnaries were applied to individuals chosen by stratified random sampling among the working personel in these companies to determine consumers? inclinations and thoughts. The people working in textile firms which study was made have moderate-intensity physical activities; working men were 33.2±7.2, women were 34.3±7.7 ages; when classified according to body mass index, the results were in men 26.9±2.5, in women 24.9±2.4 showing that men were in overweight group. In all institutions the average of energy and nutrient of menus were determined as 1277.14±98.4 cal. Individuals met their energy from 46.94% carbonhdyrate, 12.29% protein and 40.77% fat. The average energy of menus was found 1,77% defective without bread and 26,77% excess with bread in men, and was found higher than required amounts of components in women. It was determined that individuals met their energy requirements but didn?t meet their calcium requirement. While the proposed amount of fat is 20-25% for energy requiremand, this was found twice as normal amount(40,77%) in this study. The rate of energy from fat was very high according to requirements. 95.2% of consumers thought that menus met their energy and nutrient requirements.