OPTİMUM BESLENMEDE SAĞLIKLI ATIŞTIRMALIKLARIN YERİ

Yıl 2019, Cilt: 44 Sayı: 6, 988 - 999, 06.10.2019

Celalettin Değerli , Sedef Nehir El

https://doi.org/10.15237/gida.GD19071

Cited By: 3

Öz

Günümüzde beslenmenin genel sağlığın korunmasındaki
önemi, medya araçları ile toplumun her kesimine ulaşacak şekilde popüler bir
noktaya gelmiştir. Obezite, tip-2 diyabet, damar sertliği (ateroskleroz) gibi
kronik rahatsızlıkların oluşumunun engellenmesi, kilo korunumunun sağlanması
gibi gerekçeler ile sağlıklı beslenme arayışının bir yönünü de sağlıklı
atıştırmalıklar oluşturmaktadır. Atıştırmalıklar her toplumun beslenmesinde
önemli bir yer tutmaktadır. Fakat gıda endüstrisi tarafından üretilen
atıştırmalık reçetelerinin büyük bir kısmı, yüksek enerji ve düşük besin öğesi
içerikleri nedeniyle optimum beslenmeye katkıları olmadığı yönünde
değerlendirilmektedir. Dolayısıyla üretilmekte olan bu atıştırmalıklarda,
reçetelerin yeniden düzenlenmesi bir gereklilik olarak ortaya çıkmıştır. Bu
derlemede öncelikle optimum beslenme yaklaşımı ve beslenme rehberleri, çocuk ve
ergen beslenmesi, sporcu beslenmesi genel hatlarıyla anlatılmış ve atıştırmalık
gıdaların ilgili beslenme şekillerinde yaratmakta olduğu olumsuz etki
vurgulanmıştır. Daha sonra atıştırma eyleminin tarihi ve atıştırmalık kültürü
anlatılmış, ülkemizde ve dünyada satışa sunulan atıştırmalıklar alanında
yapılan düzenlemeler ile sağlıklı atıştırmalıklar alanında yapılan akademik
çalışmalar incelenmiştir. 

Anahtar Kelimeler

Atıştırmalık, Optimum Beslenme, Beslenme Rehberleri, Çocuk ve Ergen Beslenmesi, Sporcu Beslenmesi

IMPORTANCE OF HEALTHY SNACKS IN OPTIMAL NUTRITION

Öz

Snacks have an important place
towards nutrition of every society. However, most recipes of the snacks in the
food industry create excessive calorie amount and unbalanced nutrient
composition. Recently, importance of nutrition for general protective effects
on health such as reducing risk of obesity, type-2 diabetes, atherosclerosis
and helping to keep ideal body weight is quite popular to reach every part of
the society. Healthy snacks are just another point of healthy nutrition for
consumers. In this review, optimum nutrition approach and dietary guidelines,
children and adolescence nutrition and sports nutrition expressed in general
and the negative effect of snacks on related nutrition types were emphasized,
first. After that, the culture of snacking, regulations on snacks and studies
on healthy snack development were investigated.

Anahtar Kelimeler

Snack, Optimum Nutrition, Dietary Guidelines, Children and Adolescence Nutrition, Sports Nutrition

Kaynakça

• Aggarwal, D., Sabikhi, L., & Sathish Kumar, M. H. (2016). Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy-multigrain approach. NFS Journal, 2, 1–7. https://doi.org/10.1016/j.nfs.2015.10.001
• Aggarwal, D., Sabikhi, L., Sathish Kumar, M. H., Marques, G. de A., São José, J. F. B. de, Silva, D. A., … Sidhu, J. S. (2013). A snack enriched with oral branched-chain amino acids prevents a fall in albumin in patients with liver cirrhosis undergoing chemoembolization for hepatocellular carcinoma. LWT - Food Science and Technology, 43(2), 1321–1328. https://doi.org/10.3109/09637486.2011.596148
• Aigster, A., Duncan, S. E., Conforti, F. D., & Barbeau, W. E. (2011). Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals. LWT - Food Science and Technology, 44(10), 2159–2165. https://doi.org/10.1016/j.lwt.2011.07.018
• Alliance for a Healthier Generation. 2019a. “Smart Food Planner” https://foodplanner.healthiergeneration.org/products/ (Erişim Tarihi: 28.02.2019).
• Alliance for a Healthier Generation. 2019b. “Smart Snacks Product Calculator” https://foodplanner.healthiergeneration.org/calculator/ (Erişim Tarihi: 28.02.2019)
• Ares, G., Baixauli, R., Sanz, T., Varela, P., & Salvador, A. (2009). New functional fibre in milk puddings: Effect on sensory properties and consumers’ acceptability. LWT - Food Science and Technology, 42(3), 710–716. https://doi.org/10.1016/j.lwt.2008.10.004
• Bellisle, F. (2014). Meals and snacking, diet quality and energy balance. Physiology & Behavior, 134, 38–43. https://doi.org/10.1016/j.physbeh.2014.03.010
• Brown, E. C., DiSilvestro, R. A., Babaknia, A., & Devor, S. T. (2004). Soy versus whey protein bars: Effects on exercise training impact on lean body mass and antioxidant status. Nutrition Journal, 3(1), 22. https://doi.org/10.1186/1475-2891-3-22
• Capaldi, E. D., Owens, J. Q., & Privitera, G. J. (2006). Isocaloric meal and snack foods differentially affect eating behavior. Appetite, 46(2), 117–123. https://doi.org/10.1016/j.appet.2005.10.008
• Carlsohn, A. (2016). Recent Nutritional Guidelines for Endurance Athletes. Deutsche Zeitschrift Fur Sportmedizin, 67(1), 7–12. https://doi.org/10.5960/dzsm.2015.193
• Chapman, C. D., Nilsson, V. C., Thune, H. Å., Cedernaes, J., Le Grevès, M., Hogenkamp, P. S., … Schiöth, H. B. (2014). Watching TV and food intake: The role of content. PLoS ONE, 9(7), 7–10. https://doi.org/10.1371/journal.pone.0100602
• Ciudad-mulero, M., Barros, L., Cámara, M., Morales, P., & Ferreira, I. C. F. R. (2018). Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours. Food & Function, 9(2), 819–829. https://doi.org/10.1039/c7fo01730h
• Colantuono, A., Ferracane, R., & Vitaglione, P. (2016). In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookies. Food & Function, 7, 4247–4258. https://doi.org/10.1039/c6fo00942e
• Değerli, C. (2018). Sporcular için protein bazlı atıştırmalık tasarımı. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir, Türkiye. 95 s.
• European Commission Regulation (EU) No. 432/2012 . (2012). http://data.europa.eu/eli/reg/2012/432/oj
• Douglas, S. M., Ortinau, L. C., Hoertel, H. A., & Leidy, H. J. (2013). Low, moderate, or high protein yogurt snacks on appetite control and subsequent eating in healthy women. Appetite, 60(1), 117–122. https://doi.org/10.1016/j.appet.2012.09.012
• El, S. N., & Simsek, S. (2012). Food technological applications for optimal nutrition: An overview of opportunities for the food industry. Comprehensive Reviews in Food Science and Food Safety, 11(1), 2–12. https://doi.org/10.1111/j.1541-4337.2011.00167.x
• Esteban-Fernández, A., Zorraquín-Peña, I., González de Llano, D., Bartolomé, B., & Moreno-Arribas, M. V. (2017). The role of wine and food polyphenols in oral health. Trends in Food Science and Technology, 69, 118–130. https://doi.org/10.1016/j.tifs.2017.09.008
• Grunert, K. G., Brock, S., Brunsø, K., Christiansen, T., Edelenbos, M., Kastberg, H., … Povlsen, K. K. (2016). Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents. Trends in Food Science and Technology, 47, 82–92. https://doi.org/10.1016/j.tifs.2015.10.009
• Hasbay, A., & Ersoy, G. (2008). Sporcu beslenmesi̇. Sağlık Bakanlığı.
• Hess, J. M., Jonnalagadda, S. S., & Slavin, J. L. (2016). What Is a Snack, Why Do We Snack, and How Can We Choose Better Snacks? A Review of the Definitions of Snacking, Motivations to Snack, Contributions to Dietary Intake, and Recommendations for Improvement. Advances in Nutrition: An International Review Journal, 7(3), 466–475. https://doi.org/10.3945/an.115.009571
• Isostar. (2019). https://www.isostar.com/ww-en/ww-ranges-bars.html (Erişim Tarihi: 01.01.2019)
• Iza F Pérez-Ramírez, Laura J Becerril-Ocampo, Rosalía Reynoso-Camacho, Mayra D Herrera, S. H. G.-M. (2017). Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats. Journal of the Science of Food and Agriculture, 98(3), 998–1007. https://doi.org/10.1002/jsfa.8548
• Jeyakumari, A., Janarthanan, G., Chouksey, M. K., & Venkateshwarlu, G. (2016). Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. Journal of Food Science and Technology, 53(1), 856–863. https://doi.org/10.1007/s13197-015-1981-2
• Kerver, J. M., Yang, E. J., Obayashi, S., Bianchi, L., & Song, W. O. (2006). Meal and snack patterns are associated with dietary intake of energy and nutrients in US adults. Journal of the American Dietetic Association, 106(1), 46–53. https://doi.org/10.1016/j.jada.2005.09.045
• Kreider, R. B., Wilborn, C. D., Taylor, L., Campbell, B., Almada, A. L., Collins, R., … Antonio, J. (2010). ISSN exercise & sport nutrition review : research & recommendations, 1–43.
• Lucas, B. F., Morais, M. G. de, Santos, T. D., & Costa, J. A. V. (2018). Spirulina for snack enrichment: Nutritional, physical and sensory evaluations. LWT - Food Science and Technology, 90(December 2017), 270–276. https://doi.org/10.1016/j.lwt.2017.12.032
• Marques, G. de A., São José, J. F. B. de, Silva, D. A., & Silva, E. M. M. da. (2016). Whey protein as a substitute for wheat in the development of no added sugar cookies. LWT - Food Science and Technology, 67, 118–126. https://doi.org/10.1016/j.lwt.2015.11.044
• Martin-diana, A. N. A. B., Izquierdo, N., Albertos, I., Sanchez, M. S., Herrero, A. N. A., Sanz, M. A., & Rico, D. (2017). Valorization of Carob’s Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers. Journal of Food Processing and Preservation, 41(2). https://doi.org/10.1111/jfpp.12770
• Milli Eğitim Bakanlığı. (2016). Okul Kantinlerinde Satılacak Gıdalar ve Eğitim Kurumlarındaki Gıda İşletmelerinin Hijyen Yönünden Denetlenmesi.
• Ministry of Health of Brazil. (2014). Dietary Guidelines for the Brazilian Population. https://doi.org/10.1017/CBO9781107415324.004
• New Nutrition Business. (2017). 10 key trends in food, nutrition & health 2017. FMCG Gurus consumer surveys 2016
• Oldham-Cooper, R. E., Hardman, C. A., Nicoll, C. E., Rogers, P. J., & Brunstrom, J. M. (2011). Playing a computer game during lunch affects fullness, memory for lunch, and later snack intake. American Journal of Clinical Nutrition, 93(2), 308–313. https://doi.org/10.3945/ajcn.110.004580
• Patil, S., Brennan, M. A., Mason, S., & Brennan, C. S. (2017). Investigation of the combination of legumes and cereals in the development of extrudate snacks and its effect on physico-chemical properties and in vitro starch digestion. Journal of Food and Nutrition Research, 56(1), 32–41.
• Pérez-Escamilla, R. (2016). The Mexican Dietary and Physical Activity Guidelines: Moving Public Nutrition Forward in a Globalized World. The Journal of Nutrition, 146(9), 1924S–1927S. https://doi.org/10.3945/jn.115.218784
• Phillips, S. M. (2014). A Brief Review of Critical Processes in Exercise-Induced Muscular Hypertrophy, 44, 71–77. https://doi.org/10.1007/s40279-014-0152-3Powerbar. (2019). https://www.powerbar.eu/en_GB/products/sport-drink (Erişim Tarihi: 01.01.2019)
• Republic of South Africa Department of Health. (2013). Food-Based Dietary Guidelines for South Africa (Vol. 26).Resmi Gazete. (2017). Türk Gıda Kodeksi Beslenme Ve Sağlık Beyanları Yönetmeliği (Vol. 29960).
• Rogalski, M., Nowak, K., Fiedor, P., & Szterk, A. (2016). Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage. JAOCS, Journal of the American Oil Chemists’ Society, 93(9), 1275–1287. https://doi.org/10.1007/s11746-016-2873-y
• Sağlık Bakanlığı. (2014). Türkiye Beslenme ve Sağlık Araştırması 2010: Beslenme Durumu ve Alışkanlıklarının Değerlendirilmesi Sonuç Raporu.
• Sağlık Bakanlığı. (2016). Beslenme Dostu Okullar Programı.
• Sante.(2019). https://www.sante.com.pl/products/c/bars/cereal-bars/ (Erişim Tarihi: 01.01.2019)
• Sayanjali, S., Buckow, R., Gras, S., Ying, D., Sanguansri, L., & Augustin, M. A. (2019). Extrusion of a Curcuminoid‐Enriched Oat Fiber‐Corn‐Based Snack Product. Journal of Food Science, 84(2), 284–291. https://doi.org/10.1111/1750-3841.14432
• Stamataki, N. S., Nikolidaki, E. K., Yanni, A. E., Stoupaki, M., Konstantopoulos, P., Tsigkas, A., … Karathanos, V. T. (2016). Function Evaluation of a high nutritional quality snack based on oat fl akes and inulin : e ff ects on postprandial glucose , insulin and ghrelin responses of healthy subjects, 3295–3303. https://doi.org/10.1039/c6fo00559d
• Thomas, D. T., Erdman, K. A., & Burke, L. M. (2016). Position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance. Journal of the Academy of Nutrition and Dietetics, 116(3), 501–528. https://doi.org/10.1016/j.jand.2015.12.006
• TÜBER. (2016). Türkiye’ye Özgü Beslenme Rehberi̇. Sağlık Bakanlığı. http://beslenme.gov.tr/content/files/arastirmalar/tbsa/1_haziran_t_ber_rehber_y_ksek_kalite.pdf
• United States Department of Agriculture. (2015). 2015 – 2020 Dietary Guidelines for Americans (8th edition). https://doi.org/10.1097/NT.0b013e31826c50af
• United States Department of Agriculture. (2016). A Guide to Smart Snacks in School. Retrieved from www.fns.usda.gov/sites/default/files/tn/USDASmartSnacks.pdf
• World Health Organization. (2017). Ten years in public health.
• World Health Organization. (2013). Nutrition, Physical Activity and Obesity-Turkey. Retrieved from http://www.euro.who.int/en/nutrition-country-profiles.
• World Health Organization (WHO). (2014). Non communicable Diseases Country Profiles. Genève : WHO Press, 2014., 1–210. https://doi.org/10.1111/jgs.12171
• Zizza, C. A. (2014). Healthy snacking recommendations: one size does not fit all. Physiology & Behavior, 134, 32–37. https://doi.org/10.1016/j.physbeh.2014.01.034