Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis

Abstract This study aimed to analyze the fat, fatty acid profile, and salt content of restaurant foods (RFs) and find out strategies to lower them using the strengths, weaknesses, opportunities, and threats (SWOT). Five types of common foods (n = 70) were collected from restaurants in Tehran, Iran....

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Autores principales:	Fatemeh Mohammadi‐Nasrabadi, Azizollaah Zargaraan, Yeganeh Salmani, Abdolsamad Abedi, Ehsan Shoaie, Fatemeh Esfarjani
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	fat fatty acid profile restaurant foods salt content SWOT analysis Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/4786d4988f584261bc3846809f4a1309
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spelling	oai:doaj.org-article:4786d4988f584261bc3846809f4a13092021-11-04T13:06:43ZAnalysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis2048-717710.1002/fsn3.2563https://doaj.org/article/4786d4988f584261bc3846809f4a13092021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2563https://doaj.org/toc/2048-7177Abstract This study aimed to analyze the fat, fatty acid profile, and salt content of restaurant foods (RFs) and find out strategies to lower them using the strengths, weaknesses, opportunities, and threats (SWOT). Five types of common foods (n = 70) were collected from restaurants in Tehran, Iran. The fat, fatty acid profile, and salt content of samples were analyzed by acid hydrolysis method, gas chromatography, and Charpentier Volhard methods, respectively. The quantitative data were analyzed by the SPSS using ANOVA and Spearman’s correlation test. Then, a SWOT analysis was done. The laboratory results indicated that the highest amount of total fat was in Samosa (16.92% ± 6.27%), whereas saturated fatty acids (SFA) and trans fatty acids (TFA) were significantly higher in Koobideh kebab with rice (44.42% ± 5.07% and 2.86% ± 0.64%, respectively) as compared to other samples. In addition, the highest amount of salt was in the Falafel sandwich (2.87% ± 0.98%). The salt content in the majority of analyzed foods was about two times more than the daily recommendations of the World Health Organization (WHO). The SWOT analysis results showed the lack of standardization of recipes to measure accurate fat and salt content was the main weakness and food labeling in the menus was detected as an important opportunity. TFA and salt in RFs were alarmingly high and it is necessary to find strategies for reformulation of RFs to reduce their fat and salt content. Policymakers can use the SWOT analysis results of this study to offer directions for potential future strengthening actions of healthy foods in restaurants for public health.Fatemeh Mohammadi‐NasrabadiAzizollaah ZargaraanYeganeh SalmaniAbdolsamad AbediEhsan ShoaieFatemeh EsfarjaniWileyarticlefatfatty acid profilerestaurant foodssalt contentSWOT analysisNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6120-6130 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fat fatty acid profile restaurant foods salt content SWOT analysis Nutrition. Foods and food supply TX341-641
spellingShingle	fat fatty acid profile restaurant foods salt content SWOT analysis Nutrition. Foods and food supply TX341-641 Fatemeh Mohammadi‐Nasrabadi Azizollaah Zargaraan Yeganeh Salmani Abdolsamad Abedi Ehsan Shoaie Fatemeh Esfarjani Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis
description	Abstract This study aimed to analyze the fat, fatty acid profile, and salt content of restaurant foods (RFs) and find out strategies to lower them using the strengths, weaknesses, opportunities, and threats (SWOT). Five types of common foods (n = 70) were collected from restaurants in Tehran, Iran. The fat, fatty acid profile, and salt content of samples were analyzed by acid hydrolysis method, gas chromatography, and Charpentier Volhard methods, respectively. The quantitative data were analyzed by the SPSS using ANOVA and Spearman’s correlation test. Then, a SWOT analysis was done. The laboratory results indicated that the highest amount of total fat was in Samosa (16.92% ± 6.27%), whereas saturated fatty acids (SFA) and trans fatty acids (TFA) were significantly higher in Koobideh kebab with rice (44.42% ± 5.07% and 2.86% ± 0.64%, respectively) as compared to other samples. In addition, the highest amount of salt was in the Falafel sandwich (2.87% ± 0.98%). The salt content in the majority of analyzed foods was about two times more than the daily recommendations of the World Health Organization (WHO). The SWOT analysis results showed the lack of standardization of recipes to measure accurate fat and salt content was the main weakness and food labeling in the menus was detected as an important opportunity. TFA and salt in RFs were alarmingly high and it is necessary to find strategies for reformulation of RFs to reduce their fat and salt content. Policymakers can use the SWOT analysis results of this study to offer directions for potential future strengthening actions of healthy foods in restaurants for public health.
format	article
author	Fatemeh Mohammadi‐Nasrabadi Azizollaah Zargaraan Yeganeh Salmani Abdolsamad Abedi Ehsan Shoaie Fatemeh Esfarjani
author_facet	Fatemeh Mohammadi‐Nasrabadi Azizollaah Zargaraan Yeganeh Salmani Abdolsamad Abedi Ehsan Shoaie Fatemeh Esfarjani
author_sort	Fatemeh Mohammadi‐Nasrabadi
title	Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis
title_short	Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis
title_full	Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis
title_fullStr	Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis
title_full_unstemmed	Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis
title_sort	analysis of fat, fatty acid profile, and salt content of iranian restaurant foods during the covid‐19 pandemic: strengths, weaknesses, opportunities, and threats analysis
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/4786d4988f584261bc3846809f4a1309
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Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis

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