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Food Diversity and Compliance of Menus with Nutritional Recommendations of Kindergartens in Istanbul

Year 2023, Volume: 12 Issue: 2, 599 - 699, 18.06.2023
https://doi.org/10.37989/gumussagbil.1096074

Abstract

This descriptive research was carried out in randomly selected 210 kindergartens in 7 districts sides of Istanbul. The study aimed to examine the characteristics of preschool menus and compare them to the nutritional requirements of children. Meals served in breakfast, lunch, and snacks were determined in portions and nutritional and energy content is calculated. The nutrient content of the menus was compared to Dietary Guidelines for Turkey to meet the daily requirements. 21.4% of the kindergartens that provided food reported that dietitians planned the menu. The mean percentages of meeting the daily energy recommendations for breakfast, lunch, and afternoon meals were 26.18%, 29.54%, and 6.48% respectively. Of those kindergarten menus were most convenient for consumption (94.3%); they provided a variety in terms of consistency (85.2%) and pattern variety (68.1%). The dietary fiber content of the menus was insufficient compared to the daily recommendations. The menus offer sweetened fruit juices, and salads were less served than recommendations. Kindergarten menus should contain more whole grains and vegetables to provide requirements for dietary fiber.

References

  • 1. Turkey Public Health Institute. (2013). “Nutrition Recommendations and Menu Programs for Preschool and School Children”. Erişim adresi: https://tatvanimkbilkokulu.meb.k12.tr/icerikler/okul-oncesi-ve-okul-cagi-cocuklara-yonelik-beslenme-onerileri-ve-menu-programlari_11846493.html (Erişim tarihi: 15.06.2023).
  • 2. Ministry of Health of Turkey. (2020). “National Menu Planning and Implementation Guidelines for Foodservice Systems”. Erişim adresi: https://krtknadmn.karatekin.edu.tr/files/sbf/Toplu_Beslenme_Sistemleri_Kapak.pdf (Erişim tarihi: 15.06.2023).
  • 3. Marcinek, K, Wójciak, R.W. and Krejpcio, Z. (2016). “Assessment of the Nutritional Value Daily Food Rations of Children Aged 1-4 Years”. Roczniki Panstwowego Zakladu Higieny, 67 (2), 169–177.
  • 4. Gündoğan, A. (2020). “Play Activities in Kindergarten: Their Effects on School Liking and Relationships with Teachers”. Uluslararası Erken Çocukluk Eğitimi Çalışmaları Dergisi, 4 (2), 15-32.
  • 5. Türkiye Cumhuriyeti Milli Eğitim Bakanlığı. (2019). “Milli Eğitim İstatistikleri, Örgün Eğitim 2018/2019”. Erişim adresi: http://sgb.meb.gov.tr/www/resmi-istatistikler/icerik/64f (Erişim tarihi: 15.06.2023)
  • 6. Zembat, R, Kılıç, Z, Ünlüer, E, Çobanoğlu, A, Usbaş, H. ve Bardak, M. (2015). “Çocuğun Beslenme Alışkanlığını Kazanmasında Okul Öncesi Eğitim Kurumlarının Yeri”. Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Dergisi (1), 418.
  • 7. Mikkelsen, M.V. and Mikkelsen, B.E. (2016). “Parental Perception of Lunch Schemes in Danish Kindergartens: A Cross-Sectional Survey”. Journal of Foodservice Business Research, 1-13. https://doi.org/10.1080/15378020.2016.1219184
  • 8. Grady, A, Stacey, F, Seward, K, Finch, M, Jones, J. and Yoong, S.L. (2020). “Menu Planning Practices in Early Childhood Education and Care- Factors Associated with Menu Compliance With Sector Dietary Guidelines”. Health Promotion Journal of Australia, 31 (2), 216-223. https://doi:10.1002/hpja.286
  • 9. Yılmaz Akyüz, E. ve Sezgin, E. (2021). “Üsküdar İlçesi Anaokulu Menülerinin Değerlendirilmesi”. Acıbadem Üniversitesi Sağlık Bilimleri Dergisi, 12 (1), 94-99. https://doi:10.31067/acusaglik.832707
  • 10. Yılmaz, M.V. ve Karaağaoğlu, M. (2017). “Anaokulu Menülerinin Değerlendirilmesi: Çankaya Örneği”. Ankara Sağlık Bilimleri Dergisi, 6 (1-2-3), 97-106. https://doi.org/10.1501/Asbd_0000000064
  • 11. Myszkowska-Ryciak, J. and Harton, A. (2017). “Do Preschools Offer Healthy Beverages to Children? A Nationwide Study in Poland”. Nutrients, 9 (11), 1167. https://doi:10.3390/nu9111167
  • 12. Merkiel, S. and Chalcarz, W. (2016). “Preschool Diets in Children From Pila, Poland, Require Urgent Intervention ss İmplied By High Risk Of Nutrient Inadequacies”. Journal of Health Population and Nutrition, 35, 11. https://doi:10.1186/s41043-016-0050-4
  • 13. Rakıcıoğlu, N, Tek Acar, N, Ayaz, A. ve Pekcan G. (2009). “Yemek ve Besin Fotoğraf Kataloğu- Ölçü ve Miktarlar”. Ankara: Ata Ofset Matbaacılık.
  • 14. Igoe, B. (2012). What’s on the menu? An evaluation of the foods served in Federally-subsidized child care homes. Master’s Thesis. University of Washington Nutritional Sciences, Washington.
  • 15. Haldimand-Norfolk Health Unit. (2014) “Menu Planning in Child Care Centres”. Erişim adresi: https://hnhu.org/wp-content/uploads/Child-Care-Centre-Menu-Planning-Toolkit-REVISED.pdf (Erişim tarihi: 15.06.2023).
  • 16. Garipağaoğlu, M. ve Özgüneş, N. (2008). “Okullarda Beslenme Uygulamaları”. Çocuk Dergisi, 8 (3),152-159.
  • 17. Türkmen, B, Hüyük, A, Erdem, A.G, Gezgör, C.K, Uysal, E, Demirci, G, Sarıgül, M.D. ve Soylu, S. (2016). “Okul Öncesi Öğretmenlerinin Menü Hazırlamaya Yönelik Görüşleri”. International Journal of Education Technology and Scientific Researches, 1, 13-33.
  • 18. Romaine, N, Mann, L, Kienapple, K. and Conrad, B. (2007). “Menu Planning for Childcare Centres: Practices and Needs”. Canadian Journal of Dietetic Practice and Research, 68 (1), 7-13. https://doi: 10.3148/68.1.2007.7
  • 19. Myszkowska-Ryciak, J. and Harton, A. (2018). “Implementation of Dietary Reference Intake Standards in Preschool Menus in Poland”. Nutrients, 10 (5). https://doi:10.3390/nu10050592
  • 20. Matic, I. and Juresa, V. (2015). “Compliance of Menus with Nutritional Standards in Public and Private Kindergartens in Croatia”. Roczniki Państwowego Zakładu Higieny, 66 (4).
  • 21. Seiquer, I, Haro, A, Cabrera-Vique, C, Muñoz-Hoyos, A. and Galdó, G. (2016). “Nutritional Assessment of the Menus Served in Municipal Nursery Schools in Granada”. Anales de Pediatría (English Edition), 85 (4), 197-203. https://doi:10.1016/j.anpede.2015.07.042
  • 22. Djermanovic, M, Miletic, I. and Pavlovic, Z. (2015). “Analysis of Macronutrients Intake and Body Mass Index in Preschool Children in the Western Region of the Republic of Srpska”. Serbian Archives of Medicine, 143 (11-12), 695-700. https://doi:10.2298/sarh1512695d
  • 23. Lifshitz, F. (2009). “Nutrition and Growth”. Journal of Clinical Research in Pediatric Endocrinology, 1 (4), 157-163. https://doi:10.4274/jcrpe.v1i4.39
  • 24. Yip, P.S, Chan, V.W, Lee, Q.K. and Lee, H.M. (2017). “Diet Quality and Eating Behavioural Patterns in Preschool Children in Hong Kong”. Asia Pacific Journal of Clinical Nutrition, 26 (2), 298-307. https://doi:10.6133/apjcn.122015.09
  • 25. Ministry of Health of Turkey. (2016). “Turkey Dietary Guidelines”. Erişim adresi: https://dosyasb.saglik.gov.tr/Eklenti/10922,17ocaktuberingilizcepdf.pdf?0 (Erişim tarihi: 15.06.2023).
  • 26. Frampton, A.M, Sisson, S.B, Horm, D, Campbell, J.E, Lora, K. and Ladner, J.L. (2014). “What's for Lunch? An Analysis of Lunch Menus in 83 Urban and Rural Oklahoma Child-Care Centers Providing All-Day Care to Preschool Children”. Journal of the Academy of Nutrition and Dietetics, 114 (9), 1367-1374. https://doi:10.1016/j.jand.2013.09.025
  • 27. Pitsi, T, Liebert, T. and Vokk, R. (2003). “Calculations on the Energy and Nutrient Content of Kindergarten Menus in Estonia”. Scandinavian Journal of Nutrition, 47 (4), 188-193. https://doi:10.1080/11026480310020895
  • 28. Benjamin Neelon, S.E, Reyes-Morales, H, Haines, J, Gillman, M.W. and Taveras, E.M. (2013). “Nutritional Quality of Foods and Beverages on Child-Care Centre Menus in Mexico”. Public Health Nutrition, 16 (11), 2014-2022. https://doi:10.1017/S1368980012004387
  • 29. Copeland, K.A, Benjamin Neelon, S.E, Howald, A.E. and Wosje, K.S. (2013). “Nutritional Quality of Meals Compared to Snacks in Child Care”. Childhood Obesity, 9 (3), 223-232. https://doi:10.1089/chi.2012.0138

İstanbul’da Bulunan Anaokulu Menülerinin Beslenme Önerilerine Uygunluğu ve Yemek Çeşitliliği

Year 2023, Volume: 12 Issue: 2, 599 - 699, 18.06.2023
https://doi.org/10.37989/gumussagbil.1096074

Abstract

Tanımlayıcı türde olan bu araştırma, İstanbul'un 7 ilçesinde rastgele seçilen 210 anaokulunda yürütülmüştür. Çalışma, okul öncesi menülerin özelliklerini incelemeyi ve çocukların beslenme gereksinimleriyle karşılaştırmayı amaçlamıştır. Kahvaltı, öğle yemeği ve ara öğünlerde verilen öğünlerin porsiyonları belirlenerek enerji ve besin ögesi içerikleri hesaplanmıştır. Menülerin besin içeriklerinin, günlük gereksinimlerinin karşılama durumu Türkiye Beslenme Rehberi’ ile karşılaştırılmıştır. Anaokullarının %21,4'ünde menünün diyetisyenler tarafından planlandığı görülmüştür. Kahvaltı, öğle yemeği ve ikindi öğünleri menülerinin günlük enerji tavsiyelerini karşılama yüzdelerinin ortalamaları sırasıyla %26,18, %29,54 ve %6,48'dir. Anaokulu menülerinin; %94,3’ü tüketim açısından ve %85,2’si kıvam açısından uygun olup, %68,1’i örüntü açısından çeşitlilik sağlamıştır. Menülerin posa içeriği günlük önerileri karşılamada yetersiz olduğu saptanmıştır. Menüler, yüksek sıklıkta ilave şeker içeren hazır meyve suları ve düşük sıklıkta salata içermektedir. Anaokulu menüleri, diyet lifi ihtiyacını karşılamak için daha fazla tam tahıl ve sebze içermelidir.

References

  • 1. Turkey Public Health Institute. (2013). “Nutrition Recommendations and Menu Programs for Preschool and School Children”. Erişim adresi: https://tatvanimkbilkokulu.meb.k12.tr/icerikler/okul-oncesi-ve-okul-cagi-cocuklara-yonelik-beslenme-onerileri-ve-menu-programlari_11846493.html (Erişim tarihi: 15.06.2023).
  • 2. Ministry of Health of Turkey. (2020). “National Menu Planning and Implementation Guidelines for Foodservice Systems”. Erişim adresi: https://krtknadmn.karatekin.edu.tr/files/sbf/Toplu_Beslenme_Sistemleri_Kapak.pdf (Erişim tarihi: 15.06.2023).
  • 3. Marcinek, K, Wójciak, R.W. and Krejpcio, Z. (2016). “Assessment of the Nutritional Value Daily Food Rations of Children Aged 1-4 Years”. Roczniki Panstwowego Zakladu Higieny, 67 (2), 169–177.
  • 4. Gündoğan, A. (2020). “Play Activities in Kindergarten: Their Effects on School Liking and Relationships with Teachers”. Uluslararası Erken Çocukluk Eğitimi Çalışmaları Dergisi, 4 (2), 15-32.
  • 5. Türkiye Cumhuriyeti Milli Eğitim Bakanlığı. (2019). “Milli Eğitim İstatistikleri, Örgün Eğitim 2018/2019”. Erişim adresi: http://sgb.meb.gov.tr/www/resmi-istatistikler/icerik/64f (Erişim tarihi: 15.06.2023)
  • 6. Zembat, R, Kılıç, Z, Ünlüer, E, Çobanoğlu, A, Usbaş, H. ve Bardak, M. (2015). “Çocuğun Beslenme Alışkanlığını Kazanmasında Okul Öncesi Eğitim Kurumlarının Yeri”. Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Dergisi (1), 418.
  • 7. Mikkelsen, M.V. and Mikkelsen, B.E. (2016). “Parental Perception of Lunch Schemes in Danish Kindergartens: A Cross-Sectional Survey”. Journal of Foodservice Business Research, 1-13. https://doi.org/10.1080/15378020.2016.1219184
  • 8. Grady, A, Stacey, F, Seward, K, Finch, M, Jones, J. and Yoong, S.L. (2020). “Menu Planning Practices in Early Childhood Education and Care- Factors Associated with Menu Compliance With Sector Dietary Guidelines”. Health Promotion Journal of Australia, 31 (2), 216-223. https://doi:10.1002/hpja.286
  • 9. Yılmaz Akyüz, E. ve Sezgin, E. (2021). “Üsküdar İlçesi Anaokulu Menülerinin Değerlendirilmesi”. Acıbadem Üniversitesi Sağlık Bilimleri Dergisi, 12 (1), 94-99. https://doi:10.31067/acusaglik.832707
  • 10. Yılmaz, M.V. ve Karaağaoğlu, M. (2017). “Anaokulu Menülerinin Değerlendirilmesi: Çankaya Örneği”. Ankara Sağlık Bilimleri Dergisi, 6 (1-2-3), 97-106. https://doi.org/10.1501/Asbd_0000000064
  • 11. Myszkowska-Ryciak, J. and Harton, A. (2017). “Do Preschools Offer Healthy Beverages to Children? A Nationwide Study in Poland”. Nutrients, 9 (11), 1167. https://doi:10.3390/nu9111167
  • 12. Merkiel, S. and Chalcarz, W. (2016). “Preschool Diets in Children From Pila, Poland, Require Urgent Intervention ss İmplied By High Risk Of Nutrient Inadequacies”. Journal of Health Population and Nutrition, 35, 11. https://doi:10.1186/s41043-016-0050-4
  • 13. Rakıcıoğlu, N, Tek Acar, N, Ayaz, A. ve Pekcan G. (2009). “Yemek ve Besin Fotoğraf Kataloğu- Ölçü ve Miktarlar”. Ankara: Ata Ofset Matbaacılık.
  • 14. Igoe, B. (2012). What’s on the menu? An evaluation of the foods served in Federally-subsidized child care homes. Master’s Thesis. University of Washington Nutritional Sciences, Washington.
  • 15. Haldimand-Norfolk Health Unit. (2014) “Menu Planning in Child Care Centres”. Erişim adresi: https://hnhu.org/wp-content/uploads/Child-Care-Centre-Menu-Planning-Toolkit-REVISED.pdf (Erişim tarihi: 15.06.2023).
  • 16. Garipağaoğlu, M. ve Özgüneş, N. (2008). “Okullarda Beslenme Uygulamaları”. Çocuk Dergisi, 8 (3),152-159.
  • 17. Türkmen, B, Hüyük, A, Erdem, A.G, Gezgör, C.K, Uysal, E, Demirci, G, Sarıgül, M.D. ve Soylu, S. (2016). “Okul Öncesi Öğretmenlerinin Menü Hazırlamaya Yönelik Görüşleri”. International Journal of Education Technology and Scientific Researches, 1, 13-33.
  • 18. Romaine, N, Mann, L, Kienapple, K. and Conrad, B. (2007). “Menu Planning for Childcare Centres: Practices and Needs”. Canadian Journal of Dietetic Practice and Research, 68 (1), 7-13. https://doi: 10.3148/68.1.2007.7
  • 19. Myszkowska-Ryciak, J. and Harton, A. (2018). “Implementation of Dietary Reference Intake Standards in Preschool Menus in Poland”. Nutrients, 10 (5). https://doi:10.3390/nu10050592
  • 20. Matic, I. and Juresa, V. (2015). “Compliance of Menus with Nutritional Standards in Public and Private Kindergartens in Croatia”. Roczniki Państwowego Zakładu Higieny, 66 (4).
  • 21. Seiquer, I, Haro, A, Cabrera-Vique, C, Muñoz-Hoyos, A. and Galdó, G. (2016). “Nutritional Assessment of the Menus Served in Municipal Nursery Schools in Granada”. Anales de Pediatría (English Edition), 85 (4), 197-203. https://doi:10.1016/j.anpede.2015.07.042
  • 22. Djermanovic, M, Miletic, I. and Pavlovic, Z. (2015). “Analysis of Macronutrients Intake and Body Mass Index in Preschool Children in the Western Region of the Republic of Srpska”. Serbian Archives of Medicine, 143 (11-12), 695-700. https://doi:10.2298/sarh1512695d
  • 23. Lifshitz, F. (2009). “Nutrition and Growth”. Journal of Clinical Research in Pediatric Endocrinology, 1 (4), 157-163. https://doi:10.4274/jcrpe.v1i4.39
  • 24. Yip, P.S, Chan, V.W, Lee, Q.K. and Lee, H.M. (2017). “Diet Quality and Eating Behavioural Patterns in Preschool Children in Hong Kong”. Asia Pacific Journal of Clinical Nutrition, 26 (2), 298-307. https://doi:10.6133/apjcn.122015.09
  • 25. Ministry of Health of Turkey. (2016). “Turkey Dietary Guidelines”. Erişim adresi: https://dosyasb.saglik.gov.tr/Eklenti/10922,17ocaktuberingilizcepdf.pdf?0 (Erişim tarihi: 15.06.2023).
  • 26. Frampton, A.M, Sisson, S.B, Horm, D, Campbell, J.E, Lora, K. and Ladner, J.L. (2014). “What's for Lunch? An Analysis of Lunch Menus in 83 Urban and Rural Oklahoma Child-Care Centers Providing All-Day Care to Preschool Children”. Journal of the Academy of Nutrition and Dietetics, 114 (9), 1367-1374. https://doi:10.1016/j.jand.2013.09.025
  • 27. Pitsi, T, Liebert, T. and Vokk, R. (2003). “Calculations on the Energy and Nutrient Content of Kindergarten Menus in Estonia”. Scandinavian Journal of Nutrition, 47 (4), 188-193. https://doi:10.1080/11026480310020895
  • 28. Benjamin Neelon, S.E, Reyes-Morales, H, Haines, J, Gillman, M.W. and Taveras, E.M. (2013). “Nutritional Quality of Foods and Beverages on Child-Care Centre Menus in Mexico”. Public Health Nutrition, 16 (11), 2014-2022. https://doi:10.1017/S1368980012004387
  • 29. Copeland, K.A, Benjamin Neelon, S.E, Howald, A.E. and Wosje, K.S. (2013). “Nutritional Quality of Meals Compared to Snacks in Child Care”. Childhood Obesity, 9 (3), 223-232. https://doi:10.1089/chi.2012.0138
There are 29 citations in total.

Details

Primary Language English
Subjects Health Care Administration
Journal Section Original Article
Authors

Buse Sarıkaya 0000-0001-8555-6662

Şule Aktaç 0000-0002-2158-5015

Dicle Karğın 0000-0002-7393-730X

Publication Date June 18, 2023
Published in Issue Year 2023 Volume: 12 Issue: 2

Cite

APA Sarıkaya, B., Aktaç, Ş., & Karğın, D. (2023). Food Diversity and Compliance of Menus with Nutritional Recommendations of Kindergartens in Istanbul. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 12(2), 599-699. https://doi.org/10.37989/gumussagbil.1096074
AMA Sarıkaya B, Aktaç Ş, Karğın D. Food Diversity and Compliance of Menus with Nutritional Recommendations of Kindergartens in Istanbul. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi. June 2023;12(2):599-699. doi:10.37989/gumussagbil.1096074
Chicago Sarıkaya, Buse, Şule Aktaç, and Dicle Karğın. “Food Diversity and Compliance of Menus With Nutritional Recommendations of Kindergartens in Istanbul”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 12, no. 2 (June 2023): 599-699. https://doi.org/10.37989/gumussagbil.1096074.
EndNote Sarıkaya B, Aktaç Ş, Karğın D (June 1, 2023) Food Diversity and Compliance of Menus with Nutritional Recommendations of Kindergartens in Istanbul. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 12 2 599–699.
IEEE B. Sarıkaya, Ş. Aktaç, and D. Karğın, “Food Diversity and Compliance of Menus with Nutritional Recommendations of Kindergartens in Istanbul”, Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, vol. 12, no. 2, pp. 599–699, 2023, doi: 10.37989/gumussagbil.1096074.
ISNAD Sarıkaya, Buse et al. “Food Diversity and Compliance of Menus With Nutritional Recommendations of Kindergartens in Istanbul”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 12/2 (June 2023), 599-699. https://doi.org/10.37989/gumussagbil.1096074.
JAMA Sarıkaya B, Aktaç Ş, Karğın D. Food Diversity and Compliance of Menus with Nutritional Recommendations of Kindergartens in Istanbul. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi. 2023;12:599–699.
MLA Sarıkaya, Buse et al. “Food Diversity and Compliance of Menus With Nutritional Recommendations of Kindergartens in Istanbul”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, vol. 12, no. 2, 2023, pp. 599-, doi:10.37989/gumussagbil.1096074.
Vancouver Sarıkaya B, Aktaç Ş, Karğın D. Food Diversity and Compliance of Menus with Nutritional Recommendations of Kindergartens in Istanbul. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi. 2023;12(2):599-6.