Oruçoğlu Betül, Kemaloğlu Mehmetcan, Kemaloğlu Emine
Department of Nutrition and Dietetics Afyonkarahisar Health Sciences University Afyonkarahisar Turkey.
Department of Nutrition and Dietetics Ağrı İbrahim Çeçen University Ağrı Turkey.
Food Sci Nutr. 2024 Jun 7;12(8):5966-5978. doi: 10.1002/fsn3.4244. eCollection 2024 Aug.
Considering the importance of sustainable nutrition, it is important that hospitals' meal menus are planned to ensure the lowest possible environmental footprint. In this study, we aimed to evaluate the environmental effects of hospital menus and the changes that may occur when these menus are planned according to the Turkey Dietary Guidelines and Mediterranean diet recommendations. In this context, first, the yearly environmental footprints of the standard meal menus of the state university hospitals in Turkey ( = 42), including water footprint (WF) and greenhouse gas emission (GHGE) values, were determined. Second, changes in the environmental footprint as a result of arranging the standard meal menus of state university hospitals according to the Turkey Dietary Guidelines and Mediterranean nutritional models were evaluated. It was determined that the average WF and GHGE values of hospital menus were 137,280 ± 18537.2 L/month and 140.0 ± 18.4 kg CO-eq/month, respectively. Adjusting state university hospitals' standard meal menus according to Turkey Dietary Guidelines and Mediterranean nutritional models reduced WF by 24.8% to 103206.7 L/month and 37.8% to 85420.5 L/month, and GHGEs by 31.7% to 95.5 kg CO-eq/month and 49% to 71.3 kg CO-eq/month, respectively. In addition, it was determined that hospital meal menus planned according to the Turkey Dietary Guidelines and the Mediterranean nutritional model contained lower saturated fat and cholesterol and higher dietary fiber. In conclusion, planning hospital menus according to the Turkey Dietary Guidelines and Mediterranean nutritional recommendations can reduce the environmental footprint of hospital food services.
考虑到可持续营养的重要性，医院的膳食菜单规划应确保尽可能降低环境足迹，这一点很重要。在本研究中，我们旨在评估医院菜单的环境影响，以及根据土耳其饮食指南和地中海饮食建议规划这些菜单时可能发生的变化。在此背景下，首先确定了土耳其国立大学医院（=42家）标准膳食菜单的年度环境足迹，包括水足迹（WF）和温室气体排放（GHGE）值。其次，评估了根据土耳其饮食指南和地中海营养模型安排国立大学医院标准膳食菜单后环境足迹的变化。结果确定，医院菜单的平均WF和GHGE值分别为137280±18537.2升/月和140.0±18.4千克二氧化碳当量/月。根据土耳其饮食指南和地中海营养模型调整国立大学医院的标准膳食菜单后，WF分别降低了24.8%至103206.7升/月和37.8%至85420.5升/月，GHGE分别降低了31.7%至95.5千克二氧化碳当量/月和49%至71.3千克二氧化碳当量/月。此外，还确定根据土耳其饮食指南和地中海营养模型规划的医院膳食菜单含有较低的饱和脂肪和胆固醇以及较高的膳食纤维。总之，根据土耳其饮食指南和地中海营养建议规划医院菜单可以减少医院餐饮服务的环境足迹。
