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Gıda Ürünlerinin İşlenme Seviyelerine Göre Sınıflandırılması: NOVA Sistemi ve Ultra İşlenmiş Gıdaların İnsan Sağlığı Üzerine Etkileri

Yıl 2023, Cilt: 4 Sayı: 2, 270 - 287, 31.12.2023

Mahir Serdar Yılmaz

https://doi.org/10.53501/rteufemud.1321366

Öz

Gıda, insanoğlunun belki de en temel yaşam desteğidir. İnsanoğlu tarih boyunca gıdanın bozulmaya dönük yapısı ile mücadele etmiş ve çeşitli yöntemlerle bu durumun önüne geçmeye çalışmıştır. Bu işlemler arasında kurutma, tuzlama, tütsüleme, pastörize etme, dondurma gibi birçok yöntem gelişen teknoloji ile insanoğlunun kullanımına sunulmuştur. Ancak sanayileşme ile birlikte gıda bilimi ve teknolojisinin getirdiği yenilikler, gıdanın özgün yapısını değiştirmekle kalmamış, yoğun ve standart üretim ile besin zenginleştirme gibi çeşitli uygulamaların geliştirilmesine de olanak sağlamıştır. Özellikle 1980'li yıllardan itibaren gıda katkı maddelerinin kullanımı ve gıda işleme oranlarındaki artış ile maliyetleri düşürmek için yapılan birçok işlem bazı sorunları ve tartışmaları da beraberinde getirmiştir. Bu tartışmalardan biri de işlenmiş gıdaların tüketimindeki artış ile obezite, diyabet, metabolik sendrom ve bazı kanser türleri gibi bulaşıcı olmayan hastalıklar arasında bir ilişki olduğu yönündedir. Bu konuda yapılan araştırmalar bu tezi desteklemektedir. Ayrıca saha çalışmaları özellikle genç nüfusun beslenme tercihlerinin çoğunlukla aşırı işlenmiş-ultra işlenmiş gıda gruplarından yana olduğunu göstermiştir. Gıda bilimi ve teknolojisi alanında çalışan bilim insanlarının gıdaları işlenme özelliklerine göre sınıflandırmak amacıyla ortaya koydukları birçok şablon bulunmaktadır. Giderek daha popüler hale gelen NOVA sistemi de bunlardan biridir. Bu sistem gıdaları işleme özelliklerine göre 4 ana grupta sınıflandırmaktadır.
Bu çalışmada gıda işlemenin evrimi, gıdaların işleme özelliklerine göre sınıflandırılması kavramı, NOVA sistemi ve bu sistemle birlikte giderek daha fazla bilinir hale gelen ultra işlenmiş gıda kavramı ele alınmaktadır. Ayrıca ultra işlenmiş gıdalar, sağlık açısından ve özellikle bulaşıcı olmayan hastalıklar bağlamında değerlendirilmiş ve bazı araştırma sonuçlarına yer verilmiştir.

Anahtar Kelimeler

Gıdanın evrimi NOVA gıda sınıflandırma sistemi Ultra İşlenmiş Gıda Bulaşıcı olmayan Hastalıklar

Kaynakça

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  • Yüksel, A., Özkul, E. (2021). Sürdürülebilir diyet modellerinin değerlendirilmesi. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 35(2), 467–481.
Toplam 80 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme
Yazarlar

Mahir Serdar Yılmaz 0000-0003-3748-0389

Erken Görünüm Tarihi 28 Aralık 2023
Yayımlanma Tarihi 31 Aralık 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 4 Sayı: 2

Kaynak Göster

APA Yılmaz, M. S. (2023). Gıda Ürünlerinin İşlenme Seviyelerine Göre Sınıflandırılması: NOVA Sistemi ve Ultra İşlenmiş Gıdaların İnsan Sağlığı Üzerine Etkileri. Recep Tayyip Erdoğan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 4(2), 270-287. https://doi.org/10.53501/rteufemud.1321366
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