Nutritional analysis of vegan recipes: From social media toplate
Yazarlar (5)
Tuba Yoldaş Istanbul Health & Technology University, Türkiye
Gözde Sultan Kaya Istanbul Health & Technology University, Türkiye
Dr. Öğr. Üyesi Ayhan Parmaksız Istanbul Health & Technology University, Türkiye
Dr. Öğr. Üyesi Handan IŞIKLAR Yalova Üniversitesi, Türkiye
Doç. Dr. Elif Günalan Istanbul Health & Technology University, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Food Science and Nutrition (Q2) | ||
| Dergi ISSN | 2048-7177 Dergi Bilgileri (2024) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2024 |
| Kabul Tarihi | 20-07-2024 | Yayınlanma Tarihi | 02-08-2024 |
| Cilt / Sayı / Sayfa | 12 / 10 / 7657–7670 | DOI | 10.1002/fsn3.4382 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4382 | ||
| UAK Araştırma Alanları |
Beslenme ve Diyetetik
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| Özet |
| The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non‐vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant‐based ingredients. Afterward, non‐vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro‐ and micronutrients per 100‐gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were … |
| Anahtar Kelimeler |
| recipe | vegan | vegetarian | vitamins |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 1 |