TRICKS TO PREVENT EXCESS FOOD WASTE IN TURKISH HOMES

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FOOD CONSUMPTION SAVINGS TRICKS AT HOME

Excess food consumption leads to excessive consumption or food waste. Experts who emphasize that excessive bread consumption is the factor that leads to waste, especially, say that increased bread can be evaluated for consumption in breadcrumbs, meatballs and soups. Dietitian in Turkey gave information about the tricks that will prevent waste at home.

Although excessive consumption of food products such as milk and dairy products, pulses, meat and meat products, vegetables and fruits are considered food waste, excessive consumption of bread is known to be the most subject to waste. Food waste, which is used in the sense of excessive consumption of food in Turkey, is also considered as food extravagance in its most basic sense.

Because it meets the basic protein, carbohydrates and energy requirements in food waste, bread waste is the first thing that comes to mind. Factors such as low levels of awareness of waste, habits that are not abandoned, level of knowledge, moral norms, recycling and shopping habits should be reviewed.

Make a shopping list. Before going shopping, plan your meals throughout the week by reviewing the ingredients that are in your closet. Then prepare your shopping list by specifying other materials you need.

Stick to your list. In order not to get more than you need, it is not enough to just prepare a shopping list and take it with you. The important thing is that you stick to your list. Other important points to keep in mind are not to be fooled by campaigns and not to go shopping when you are hungry.

Arrange and check your fridge. When you shop, put forward things that have been waiting longer in the fridge and be careful to use them first. In this way, by staying in the back of the closet, you also prevent spoilage of food that you have missed. Check the temperature and icing of your fridge frequently. In order for nutrients to remain fresh for a long time, the temperature of your refrigerator should be 1-5 degrees.

Serve in small portions. When serving food, offer small portions. This prevents food from remaining on your plate when you can’t predict how much you will eat in advance. You can also control how much you eat and keep in shape.

Take as much as you need. Take as much as you need instead of taking certain amounts of pre-packaged food. If it’s from pound-for-pound packages, shop with grain as needed.

Freeze it. If you think what you’re buying or something you’re doing is too much, if you’re only going to use some of it, freeze the rest. So when the time comes, you can get it fresher out of the closet. Vegetables that you will boil and freeze in advance can also offer a practical method for days when you are tired of cooking.

Recycle. Separate your garbage and recyclable waste. In this way, you contribute to recycling and prevent environmental pollution.

Softened fruits can be evaluated by making drinks such as compote, juice or smoothie. Vegetables, on the other hand, will be a very suitable and nutritious option for soups if they are not spoilt. Dishes that remain less than a serving can be evaluated to make pasta sauce, as well as kinds of remaining vegetable dishes.

An exquisite crunchy bread can be made by drying and passing it through a blender, it can be used to make dumplings, or when it is cut into soups and placed in the oven with a little spice and olive oil. Bread kadayifi can also be made, which is eaten by liking. In this way, an evening menu can be easily removed. Excess food that cannot be recycled should also be considered as food for owned or unclaimed animals in Turkey.

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President of Organ Transplant Center at MedicalPark Hospital Antalya

Turkey's world-renowned organ transplant specialist. Dr. Demirbaş has 104 international publications and 102 national publications.

Physician's Resume:

Born on August 7, 1963 in Çorum, Prof. Dr. Alper Demirbaş has been continuing his work as the President of MedicalPark Antalya Hospital Organ Transplantation Center since 2008.

Prof. who performed the first tissue incompatible kidney transplant in Turkey, the first blood type incompatible kidney transplant, the first kidney-pancreas transplant program and the first cadaveric donor and live donor liver transplant in Antalya. Dr. As of August 2016, Alper Demirbaş has performed 4900 kidney transplants, 500 liver transplants and 95 pancreas transplants.

In addition to being the chairman of 6 national congresses, he has also been an invited speaker at 12 international and 65 national scientific congresses. Dr. Alper Demirbaş was married and the father of 1 girl and 1 boy.

Awards:

Eczacibasi Medical Award of 2002, Akdeniz University Service Award of 2005, Izder Medical Man of the Year Award of 2006, BÖHAK Medical Man of the Year Award of 2007, Sabah Mediterranean Newspaper Scientist of the Year Award of 2007, ANTIKAD Scientist of the Year Award of 2009, Social Ethics Association Award of 2010, Işık University Medical Man of the Year Award of 2015, VTV Antalya's Brand Value Award of 2015.

Certificates:

Doctor of Medicine Degree Hacettepe University Faculty of Medicine Ankara, General Surgeon Ministry of Health Turkey EKFMG (0-477-343-8), University of Miami School of Medicine Member of Multiple Organ Transplant, ASTS Multiorgan Transplant Scholarship. Lecturer at Kyoto University. Lecturer at University of Essen, Research assistant at the University of Cambridge .

Professional Members:

American Society of Transplant Surgeons, American Transplantation Society Nominated, Middle East and Southern Africa Council Transplantation Society 2007, International Liver Transplantation Association, Turkish Transplantation Association, Turkish Society of Surgery, Turkish Hepatobiliary Surgery Association.

Disclaimer:

Our website contents consist of articles approved by our Web and Medical Editorial Board with the contributions of our physicians. Our contents are prepared only for informational purposes for public benefit. Be sure to consult your doctor for diagnosis and treatment.
Medically Reviewed by Professor Doctor Alper Demirbaş
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