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Turkish cuisine is accepted as a special cuisine among world cuisines due to its rich variety of recipes, cooking methods, dinner table arrangements and serving styles. Turkish cuisine and the other cuisines in the world have been assessed subjectively using the main principles of healthy nutrition. However, nutrient profiling systems, developed in recent years, enable the objective assessment of a cuisine. Therefore, this study aimed to assess the Turkish cuisine recipes objectively using three different nutrient profiling system, and to compare Turkish cuisine with Mediterranean cuisine which is accepted as a reference cuisine. Nutrient profiling systems used in this study were Nutrient Rich Food (NRF9.3) model developed in the USA, FSA-Ofcom-WXY model developed by Food Standards Agency of the United Kingdom and SAIN-LIM score developed by French Food Standards Agency. A total of 281 recipes from Turkish cuisine and 252 recipes from Mediterrian cousine under 11 different dish groups were assessed. NRF 9.3 model showed that the lowest score in Turkish cuisine belongs to soaps (-10.03) and the highest score belongs to stuffed pepper and vine leaves (3.30), whereas the lowest score belongs to pie and muffin (-1.61) and the highest score belongs to stuffed pepper and vine leaves (3.42) in Mediterranean cuisine. The NRF 9.3 scores of soaps, meat and poultry dishes and rices were significantly varied between the two cuisines (p |
