Evaluation of nutrient profiling systems of local dishes of Gaziantep and Hatay provinces by different methods

Local cuisines are measured and evaluated with their unique structures, taste and diversity, as well as their contribution to the nutrition of societies. With the various nutrient pattern profiles developed today, meals, foods and beverages can be evaluated objectively according to their nutrient content. This study was carried out to objectively evaluate the regional recipes in traditional Gaziantep and Hatay cuisines with five different nutrient pattern profiles. In this study, Nutrient-Rich Food NRF 9.3 model, FSA-Ofcom-WXY model, SAIN-LIM score, NUTRI-SCORE score and the International Model of Healthy Choices (Choices Programme) were used as nutrient pattern profiles. In the study, 48 recipes from Hatay cuisine and 46 dishes from Gaziantep cuisine were evaluated under the title of seven food groups. According to the NRF 9.3 model, in the food groups of Gaziantep province, appetizers-salads-piyaz got the highest score, desserts and jams got the lowest score, and vegetable dishes got the highest score, sweets and jams got the lowest score in the food groups of the province of Hatay. According to the FSA-Ofcom-WXY model, 69.6% of local recipes for Gaziantep and 77.1% for Hatay were defined as healthier. According to the SAIN-LIM model; While 36.9% of Gaziantep province regional tariffs are defined as preferable, this rate is 54.2% in Hatay province regional tariffs. According to NUTRI SCORE; the different food tariffs of Gaziantep and Hatay provinces are 36.9% and 54.2% A, 19.6% and 12.5% B, 32.6% and 18.7% C, 10.9% and 14.6% were classified in D categories, respectively, and no local tariff was determined in the E category. According to the International Healthy Choices model, 6.25% of Gaziantep meat dishes, 37.5% of bulgur and rice dishes, 66.7% of appetizers, salads and piyaz were found to be suitable for the criteria. However, vegetable dishes, soups, sweet-jams and pastries were not found suitable. In Hatay, 80% of vegetable dishes, 40% of bulgur and rice dishes, 8.3% of appetizers, salads and piyaz, 33.3% of soups were evaluated in accordance with the criteria of the International Healthy Choices model. However, meat dishes, sweet-jams and pastries do not meet the criteria. As a result, local recipes should be handled especially in terms of added fat, sugar, salt content and portion size, and positive approaches should be examined with public education. In addition, local cookbooks and authorities should also consider these approaches.