Nutrition expert evaluates new school canteen food criteria

Professor Müge Arslan, Head of the Nutrition and Dietetics Department at Üsküdar University, has evaluated the updated criteria for food sold in school canteens. She emphasized that nutritional habits formed during childhood and adolescence shape dietary behaviors, portion control, and food preferences in adulthood and old age.

Arslan highlighted that implementing healthy food options in schools serves as a long-term preventive health measure against childhood obesity and future chronic conditions such as cardiovascular diseases, diabetes, and hypertension. The goal of the new regulations is not merely to prohibit certain items but to increase awareness and make healthy choices more attractive to children.

To improve nutritional quality, Arslan suggested replacing white flour with whole grain flour in items like toasts and pastries, and using olive oil instead of solid fats. She also recommended substituting sugary sodas with alternatives like ayran or kefir, and opting for baked, seasoned foods rather than deep-fried items. Additionally, she stressed the importance of ensuring economic access to these healthy products.