Determination of Nutrient Density in Dormitory Menus: Samples of State, Private, and Semi-Private Dormitories

Abstract

Purpose: This study aimed to evaluate the menus of university dormitories in Istanbul according to Nutrient Profiling and to determine whether energy and other nutrients meet the needs of students. Methods: The lunch menus served in winter in three different dormitories (state, private, and semi- private) in Istanbul were examined according to the nutrient profiling (Nutrient Rich Foods NRF9.3 and 15.3 indexes). The energy and nutrient contents of the menus were compared with national and international references values according to the Turkey Nutrition Guide-2022. Results: The highest NRF9.3 ve 15.3 score was found in private dormitory menus (70.99 ± 47.80, 75.50 ± 52.40), followed by state dormitory menus (63.80 ± 23.71, 67.09 ± 23.73) and semi-private dormitory menus (58.79 ± 38.32, 62.51 ± 41.62). There were no statistically significant differences for NRF9.3 and 15.3 scores between the dormitory menus. Additionally, total fat, saturated fat, and sodium contents were higher in the menus of dormitories, especially state dormitories menus. A significant difference was found between the menus of state and semi-private dormitories for total fat, and saturated fat (p:0.003, p: 0.015). whereas a statistical difference was found between state and private dormitories for sodium (p: 0.007). Conclusion: Considering the high sodium and total and saturated fat contents of dormitory menus, the standard recipes applied should be improved in terms of salt and fat contents. Therefore, it is of great importance that menus are prepared by dietitians who have been trained in this field and have sufficient knowledge, skills, and equipment.