Abstract:

Purpose: The restrictions applied during the COVID-19 pandemic have also affected public nutrition services, as in many areas, such as education, employment practices, social activities. In order to prevent the spread of the virus, various measures have been developed in the collective nutrition systems (TBS) and in the framework of these measures in some institutions have been served coman menu instead of table service. This study was carried out with the aim of studying the different types of menus of TBS serving in Ankara during the pandemic period. Tools and Methods: In the study, two different types of menus of three different institutions (public, private and semi-private) that provide a single meal collective nutrition service (public, private and semi-private) have been studied, the energy, macro and micro-food content of the menus has been assessed in accordance with the energy and nutrition requirements recommended in the Turkish Nutrition Guide (TÜBER). It is noted that the number of foods in the menus is estimated by the number of foods in the menus (NRF) 9.3. Results: The highest NRF9.3 among the menus (85.7±18.9) was found in the normal menu of the public institution, and the lowest NRF9.3 (3.3±3.6) was found in the command menu of the private institution (Ö-K). The menu that provides the highest energy (1516±284 kcal) is the semi-private organization's command menu (Y-K), while the menu that provides the lowest energy (927±83 kcal) is the O-K. E-K energy for men has been found insufficient in meeting the protein and fiber needs for both sexes. In all the other menus, it has been found that these food items meet the requirements. Result: To contribute to the adequate and balanced nutrition of individuals and to support the functions of the immune system, the menus presented in TBS will meet the consumer’s energy and nutritional requirements, including different types of services, such as the menu of the cabbage, and should ensure that they have rich nutritional ingredients and high nutritional quality, and therefore the need for dietary employment in institutions should not be neglected.

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