Nutritional Value of Traditional and Modern Meals: Jordan and Hungary

Aloudat, M. and Papp, A. and Magyar, N. and Simon-Sarkadi, L. and Lugasi, A. (2020) Nutritional Value of Traditional and Modern Meals: Jordan and Hungary. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 491-497. ISSN 0139-3006 (print); 1588-2535 (online)

Preview

Text article-p491.pdf Available under License Creative Commons Attribution. Download (175kB) | Preview

Abstract

The purpose of this study was to compare the energy content and macronutrients of forty main popular traditional and modern meals in both Jordan and Hungary with the national and international recommendations. The calculation of energy content and macronutrients were done on traditional and modern recipes by two different softwares (ESHA and NutriComp). Neither Jordanian nor Hungarian foods met the recommended energy content (35% of daily energy intake, 8400 kJ for energy intake). The recipes of both nations are characterised by higher protein, fat, and salt contents than WHO recommendation, a lower fibre content, and sugar content within the recommended limits. The fat energy ratio and saturated fatty acid content of Hungarian recipes are significantly higher than WHO recommendation. In general, Jordanian meals were more likely to meet the inclusion criteria. In conclusion, neither Jordanian nor Hungarian traditional and popular meals meet the international nutritional recommendations for a healthy diet, however, the composition of the real dishes may differ significantly from the recipes depending on the available ingredients and chosen kitchen technology.

Actions (login required)

Edit Item