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Journals / Yükseköğretim ve Bilim Dergisi / 2026 / Cilt: 15 Sayı: 2

Comparison of Dietary Fiber Content in Menus Composed of Traditional Turkish Cuisine: Examples from Regional Provinces of Türkiye

Geleneksel Türk Mutfağındaki Yemeklerle Oluşturulan Menülerin Diyet Posa İçeriklerinin Karşılaştırılması: Türkiye Bölge İllerinden Örnekler

Reyhan İrkin(İZMİR DEMOKRASİ ÜNİVERSİTESİ)0000-0002-6838-2215
Selin Sezgi Poyraz(İZMİR DEMOKRASİ ÜNİVERSİTESİ)0000-0003-4135-0157
Büşra Çolak(İZMİR DEMOKRASİ ÜNİVERSİTESİ)0000-0002-8546-8248
Pages
173–180
Publication Date
2025-08-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It has been concluded that while consuming traditional food culture diets can provide balanced nutritional fiber intake, eating fast-food-style foods may cause insufficient dietary fiber intake

📌 3 Key Takeaways

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Objective & Hypothesis:Throughout history, Turkish culture has mingled with the cultures of numerous civilizations, and traditional Turkish cuisine has evolved because of these exchanges.
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Key Findings & Data:In contrast, meat or vegetable-based diets are observed in others, and this results in differences in the intake of many nutrients such as energy, carbohydrates, protein, fat, and fiber by those living in different regions, depending on geographical, climatic, and human-related factors.
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Conclusion & Impact:It has been concluded that while consuming traditional food culture diets can provide balanced nutritional fiber intake, eating fast-food-style foods may cause insufficient dietary fiber intake
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Diyet posası · Türk Mutfağı · beslenme

Abstract

Throughout history, Turkish culture has mingled with the cultures of numerous civilizations, and traditional Turkish cuisine has evolved because of these exchanges. Although Turkish food has many similarities across the country, there are major distinctions between locations. Oily and spicy diets are observed in some regions. In contrast, meat or vegetable-based diets are observed in others, and this results in differences in the intake of many nutrients such as energy, carbohydrates, protein, fat, and fiber by those living in different regions, depending on geographical, climatic, and human-related factors. Dietary fiber is a dietary component that helps to prevent chronic diseases like diabetes, cardiovascular disease, obesity, and cancer by managing the microbiota in the intestine. Chronic illness risk is thought to be lower in areas where people eat a lot of vegetables and fruits, whole grains, and legumes, all of which are high in dietary fiber. The estimated calorie, carbohydrate, protein, fat, and dietary fiber quantities in menus built with traditional foods from six different areas were determined in this research, and dietary fiber intakes were compared between locations and fast-food menu types. It has been concluded that while consuming traditional food culture diets can provide balanced nutritional fiber intake, eating fast-food-style foods may cause insufficient dietary fiber intake

Özet

Türk kültürü, tarih boyu birçok medeniyetin kültürü ile etkileşime girmiş ve bu etkileşimlerin mutfak kültürü üzerine yansımaları ile geleneksel Türk mutfak kültürü oluşmuştur. Türk mutfağında ülke genelinde görülen ortak özellikler olmasıyla birlikte bölgeler arası mutfaklarda birçok farklılık gözlenmektedir. Coğrafi, iklimsel ve insana bağlı faktörlere bağlı olarak bazı bölgelerde yağlı ve baharatlı, bazılarında ise et veya sebze ağırlıklı beslenme görülmekte ve bu durum, farklı bölgelerde yaşayanların enerji, karbonhidrat, protein, yağ ve posa gibi birçok besin ögesi alımında farklılıkla sonuçlanmaktadır. Diyet posası; diyabet, kardiyovasküler hastalık, obezite, kanser gibi kronik hastalık riskinin azaltılmasında ve bağırsak mikrobiyotasını düzenlenmesinde anahtar role sahip bir diyet bileşenidir. Diyet posası kaynakları olan sebze-meyve, tam tahıl ve kurubaklagil tüketimi fazla olan bölgelerde kronik hastalık riskinde azalma görülebileceği düşünülmektedir. Bu makalede, seçilen altı farklı bölgenin geleneksel yemekleriyle oluşturulan menülerdeki tahmini enerji, karbonhidrat, protein, yağ ve diyet posası miktarları belirlenip, bölgeler arası diyet posası alım miktarları ve fast food tarzı bir menü tipi karşılaştırılmıştır. Bölgesel yemek kültürümüze ait yemeklerin tüketilmesi dengeli diyet posası alımı sağlayabilirken, fast-food tarzı yiyeceklerin tüketiminin yetersiz diyet posası alımına sebep olabileceği sonucu ortaya çıkmıştır.

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Cite This Article

İrkin, R., Poyraz, S. S., Çolak, B. (2025). Comparison of Dietary Fiber Content in Menus Composed of Traditional Turkish Cuisine: Examples from Regional Provinces of Türkiye. Yükseköğretim ve Bilim Dergisi, Cilt: 15 Sayı: 2, 173–180. https://doi.org/10.5961/higheredusci.1463600

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