Check the calorie and energy content of your foods to lose weight!

 

Check the calorie and energy values ​​of the foods you eat, gain less weight!

The increase in food consumption in places such as cafeterias, restaurants and fast-food chains causes high energy intake, an increase in body weight and therefore the risk of obesity . Stating that one of the policies that have gained importance at the global and national level in the fight against obesity is the application of menu labels, the experts state that the menu labels on the products aim to inform and raise awareness of the consumer in order to ensure healthy food selection. He draws attention to the need to raise awareness of consumers and employees in order to correctly evaluate the information on the labels.

'Menu labels are a health education tool that aims to inform and raise awareness of the consumer in order to ensure healthy food selection, and where energy and nutritional information is shared with the consumer through menu or menu signs.' Nutrition and Dietetics Specialist Hatice Çolak continues her words as follows: “Every day, the increase in food consumption in cafes, restaurants, cafeterias, fast food chains, etc.obesitycauses risk. Thanks to menu labels, the presentation of energy and nutritional content at food and beverage service points helps consumers make healthier choices.”

MENU LABELS MAKE HEALTHY CHOICES

The increase in food consumption in places such as cafeterias, restaurants and fast-food chains causes high energy intake, an increase in body weight and therefore the risk of obesity. Nutrition and Dietetics Specialist Hatice Çolak states that one of the policies that have gained importance at the global and national level in the fight against obesity is the application of menu labels, and that the menu labels on the products aim to inform and raise awareness of the consumer in order to ensure healthy food selection. He draws attention to the need to raise awareness of consumers and employees in order to correctly evaluate the information on the labels.

Çolak stated that the practices regarding the labeling of foods served in institutions and organizations providing mass nutrition services at the international level with the aim of informing the consumer in terms of target nutrients such as energy, fat, sodium, protein, allergens or substances causing intolerance have become widespread. According to the Regulation, information on the content of allergens, alcohol and substances that may cause intolerance of the non-prepackaged foods sold in mass consumption places, are presented to the end consumer in a clearly readable way through menus, whiteboards, brochures. said.

OBESITY NEGATIVELY AFFECTS QUALITY OF LIFE

Hatice Çolak drew attention to the fact that the increasing obesity and nutrition-related non-communicable diseases affect the quality and duration of life negatively and continued her words as follows: These are menu labels that defend their rights and aim to raise awareness of the consumer. In a study examining the effects of different menu labeling methods on the dishes preferred by consumers,menu labelWhen menus that were not included in the menu were presented, it was observed that consumers made choices with higher energy content. In another study, participants were presented with a menu labeled with sodium content, and the choices made by hypertensive participants were found to have lower sodium content.

THE AMOUNT OF ENERGY TO BE TAKEN DAILY CAN BE REDUCED

Stating that the percentages of meeting the daily needs of a portion of the served product enable consumers to evaluate a portion of the meal they will choose, Çolak said, “These percentages can also affect the foods that will be consumed later in the day. In a study, it was determined that the daily total energy intake can decrease if the energy value is given, as well as the recommended amount of energy for individuals to take daily. he said.

CONSUMERS MUST BE AWARE

Hatice Çolak said that the effectiveness of the menu labels largely depends on the awareness and consciousness of the consumers and concluded her words as follows: “In order for the consumers to evaluate the energy content better, the nutritional values ​​should be given on the menu labels, based on a daily 2000 calorie diet, in addition to the energy and nutrient values. It should also be emphasized that daily needs may vary when personal factors are taken into account. To minimize consumer indecision and avoid confusion, menu labels should be shared in the most easily interpretable format. In addition to all these effects of menu labeling practices that support healthy eating, consumers and employees need to be conscious in order to correctly evaluate the information on the labels.