(P19-013-24) How to Use Ottoman Pilafs in the Diet?

Objectives: The aim of the study is to analyze the energy and nutritional value of Ottoman pilafs and compare them with the recommendations of the Nutrition Guide Specific to Türkiye.

Methods: Fifteen of the Ottoman pilafs, which were standardized by applying the An Adaptation Model for Historical Dishes, were determined by five experts using the expert interview technique, one of the qualitative research methods. Then, portions of these recipes were analyzed for energy and nutritional value using the Nutrition Information System. The data obtained were proportioned to the reference values in the Nutrition Guide Specific to Türkiye and the percentages of meeting the daily requirement of an adult woman and man were calculated. How it can be used in diets has been evaluated based on the percentages and other values presented.

Results: Ottoman pilafs are prepared by roasting, releasing, boiling and steaming techniques and there are many varieties. Selected Ottoman pilafs have an average energy content of 505 kcal and are rich in carbohydrates, B group vitamins, zinc and phosphorus. It meets an average of 30% (female) and 23% (male) of an adult's daily energy needs. It provides 40% of the daily B12 requirement, 29% (female) and 25% (male) of vitamin C, 55% (female) and 47% (male) of vitamin A, and 29% of phosphorus. It meets 50% (female) and 40% (male) of the daily zinc needs and 30% of phosphorus.

Conclusions: The "invention of tradition", defined by Hobsbawm with various examples, can actually be discussed in terms of the revival of culinary traditions. It is possible for individuals who maintain their ties with their roots, who are happy to include the traditions and customs of their ancestors into their lives, or who, on the contrary, live in a foreign culture and have sympathy for the Ottoman cuisine, can also include these pilafs in their diet. When the energy and nutritional values of selected pilafs are examined, it is concluded that it would be suitable for healthy diets to include them in meals with different accompaniments by making appropriate portions.

Funding Sources: None