Comparison of vegetarian and omnivorous menus in nutrients, diet quality and environmental impact
Yazarlar (2)
Dr. Öğr. Üyesi Fatmanur Hümeyra ZENGİN Kastamonu Üniversitesi, Türkiye
Dr. Öğr. Üyesi Tuğba TATAR Kastamonu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Revista De Nutricao (Q4) | ||
| Dergi ISSN | 1415-5273 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2025 |
| Cilt / Sayı / Sayfa | 38 / 1 / 1–14 | DOI | 10.1590/1678-9865202538e230251 |
| Makale Linki | https://www.scielo.br/j/rn/a/nQXYMzCKQjNQNNMphZ5Xhhz/?format=pdf&lang=en | ||
| UAK Araştırma Alanları |
Beslenme ve Diyetetik
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| Özet |
| Objective A sustainable meal menu is important as it addresses various environmental and social concerns associated with food production and consumption. This study aims to compare the nutritional, environmental, and diet quality of omnivorous and vegetarian menus concerning sustainable nutrition. Methods One-month meal data was obtained from a university’s website. The dietary quality of the menus was determined by Healthy Eating Index-2015. The meals’ macro and micronutrients, and antioxidant capacities were analyzed with the BeBiS programme. Carbon, water and ecological footprint calculations were made using the food quantities obtained from the recipes of the menus. Results Omnivorous menus were higher in energy, in total protein, essential amino acids, total fat, saturated fat, cholesterol, n-6, vitamin E, riboflavin, niacin, B6, B12, iron, phosphorus, and zinc. Vegetarian menus were higher in fiber. There was no significant difference between the two menus regarding total Healthy Eating Index-2015 scores. The carbon, water and ecological footprint of omnivorous menus is significantly higher than the footprint of vegetarian menus. Conclusion When omnivorous and vegetarian menus were compared according to environmental, and diet quality vegetarian menus were more sustainable. Although both menus are not different in terms of HEI-2015, the amount of protein is lower in vegetarian menus. By diversifying with quality protein sources like legumes, eggs, pseudocereals, or oilseeds, professional-prepared vegetarian menus are required. In order to reduce the carbon, water and ecological footprints of omnivorous menus … |
| Anahtar Kelimeler |
| Carbon footprint | Ecological damage | Healthy eating ındex | Sustainable development ındicators | Water use |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 1 |