A research on the inclusion of lactose-free products in menus

Milk is considered an important nutritional food because it is a rich source of calcium and has high nutritional value. The release of lactose intolerance, a digestive disorder that occurs as a result of the consumption of milk and milk supply, and the consumption of the observed menus is a significant stop in terms of potentials in the regions. In this regard, the main purpose of planning is to determine the level of knowledge about lactose intolerance, which is not known by the education field in the relevant field, and its inclusion in menus. The contents of the research consist of reporting from postgraduate studies in the Gastronomy and Culinary Arts Department of 3 different universities. 35 students were reached with the snowball practice method. In the qualitatively designed research, interview technique was used. It is reported that the Department of Gastronomy and Culinary Arts reports that they know about lactose intolerance. It is seen that there are lactose-free product experiences, initiatives and initiatives aimed at developing lactose-free products, especially in the field of nutrition education and the employees who have been working for many years, their training efforts and performance. As a result of this training, private nutrition lessons and sector experience have made people better equipped in the field of gastronomy, and it has been concluded that this sector can develop with innovative approach, education, awareness, encouragement and dissemination.