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I applaud Bilkent Food
Services for taking a precautionary approach to the avian flu risk by
eliminating poultry products. Since variety remains important in
nutrition, I suggest alternatives with fish and lamb be increased. Also,
this may be an opportunity to increase alternatives to meat, such as
more varieties of bean, chickpea and lentil dishes, for example,
"mercimekli köfte," "fasulye piyazı" and "humus," among many others.
This would also offer more options to vegetarians.
As another point, since low-fat meat and dairy products are recommended
for those over 2 years of age, an effort should be made to make all meat
and dairy products as low-fat as possible. For instance, if not already
so, yogurt should be low-fat, for instance 1% fat (whole yogurt is
3.5%). Thank you.
Prof. Haldun Özaktaş / EE
Response to the Letter:
Dear Editor,
As Prof. Özaktaş mentioned in his letter, we have stopped serving
chicken and have removed all poultry products from the table d’hot
cafeteria menus due to the avian flu risk. Egg substitutes are also
being used instead of normal eggs. The cafeterias management will
continue this policy during November even though the quarantine is over.
We have also increased the use of various bean, chickpea and lentil
dishes, as well as vegetables, fish and meat. We agree with Prof.
Özaktaş's ideas that dairy products should be low-fat. In the campus
cafeterias, low-fat meat and 50% low-fat dairy products are being used.
These criteria are checked organoleptically under the supervision of our
dietician.
Ayhan Dağ / Manager, Cafeterias Management
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