Comparison of nutritional properties of traditional foods selected from popular cookbooks between 1950-2019: Case is traditonal kebabs

Lifestyle changes and technological developments significantly have an impact on eating habits and also may lead to some traditional foods' modification. This study will examine the data for nutritional values of traditional dishes selected from popular cookbooks between 1950 and 2019, aiming to provide the reasons for the possible differences. The most important feature of this thesis UNESCO / UNITWIN be in the network and, similar studies conducted under "Food, Culture, and Innovation" Chairs Programme is contributed from Turkey. This thesis was conducted in cookbooks, which have never been used for any investigation before in Turkey. Three traditional dishes, all of which from the meat dishes section, examined in selected Turkish cookbooks. Data for the components and energy values of all raw ingredients in the selected recipes were collected using the Turkish Food Composition Database (http://www.turkomp.gov.tr) and USDA Food Composition Databases. The EuroFIR Recipe Calculation Guideline was used to calculate the cooked weight of dishes and nutrient values of the cooked dishes. The nutritional values of the selected recipes were compared with the tables and graphs by years and the reason for the possible change was investigated. Raw and cooked nutritional values of each recipe were gathered, and data management and analysis were performed using excel. The nutritional values of the selected samples were compared with the tables and graphs according to years and the reason for the possible change was investigated. The findings show that no consistent increase or decrease in the portion size of "tas kebabı" over the years. Whereas, it was seen that the portion size of "şiş kebabı" and "kağıt kebabı" increased between the 1980s and 2010s. Overall, no correlation was found between the nutritional values of traditional dishes selected from popular cookbooks between 1950 and 2019. The results of this thesis show the calorie values and nutritional composition of the cooked traditional foods in which selected from popular cookbooks.