Open AccessEvolution and Analysis of the Turkish Diet Patterns
Author(s) -
Jiaqi Li,
Jiaxin Lai
Publication year - 2021
Publication title -
bcp social sciences and humanities
Language(s) - English
Resource type - Journals
ISSN - 2692-6172
DOI - 10.54691/bcpssh.v14i.161
Subject(s) - turkish , environmental health , turkish republic , medicine , demography , healthy diet , gerontology , geography , traditional medicine , biology , food science , sociology , philosophy , linguistics
Dietary patterns and eating habits can have a great influence on the overall health of specific regions. By looking back to the history of Turkey and how the dietary patterns evolve in Turkish people, it is easier to discuss the nutrition status of the Turkish people in the current period, understand the culture in Turkey, and can better evaluate what to be done to improve the overall diet quality and prevent chronic diseases. The Turkish diet is mostly similar throughout the whole country, but there are unique characteristics for each region. When analysing the evolution of the Turkish diet, it is easier to split into three time periods, which are the Seljuks (11-13th centuries), the Ottomans (the end of the 13th centuries-1922), and the modern Republic of Turkey (1923-now). Moreover, the analysis of Turkey’s Dietary guidelines provides an insight into the shortcomings of the current Turkish diet and the recommendations for people to improve overall health. The unhealthy, mal-nutritious, and unbalanced diet may increase the death rate by causing many chronic diseases, such as cardiovascular diseases and cancer. The difference in daily nutrition intake between the wealthiest and poorest people of Turkey is also important to see the dietary culture in Turkey.