The evaluation of the cuisine of Alanya in the context of Mediterranean diet

Mediterranean Diet refers to the dietary patterns of the inhabitants of the parts of Mediterranean region in which olive can be cultivated. The prominent characteristics of Mediterranean Diet are the seasonal utilization of local and traditional foods, the existence of biological diversity, the habit of moderate to high physical activity and the consumption of low glycemic index carbohydrates, monounsaturated fatty acids, dietary fibre, antioxidants and plant sources of protein. Alanya is an important city of the Mediterranean region with its history, historic sites, cultural heritage, climate, natural beauties and location. Therefore, the local cuisine of Alanya may be compatible with Mediterranean Diet yet it is important to investigate the accuracy of such a hypotesis in reality. In this study, preliminarydatawas presented for the comprehensive future studies in Alanya in the field of the cuisine of Alanya, Mediterranean Diet, Slow Food, health tourism and dieteticswhile the traditional recipes of Alanya region in the book titled as "Alanya Yöresel Lezzetler" were evaluated in terms of energy and nutrient (protein, carbohydrate, fat, vitamins and minerals) content and how much of the daily requirements of men and women aged 25- 50 years was determined via BeBiS (Beta) Full Version. Keywords: Alanya, Cuisine, Dietetics, Tourism, Cultural Heritage, Mediterranean Diet, Slow Food.