H. Tanju Besler, Ph.D., Professor, Sabri Ülker Food Research Foundation Science Committee Member, and Lecturer at Eastern Mediterranean University, gives guidance in preventing discomfort due to wrong eating habits during Eid-al-Adha, and he expresses the need to pay attention to cooking techniques, portion control, and so on. He places emphasis on food diversity for healthy, sufficient and balanced nutrition, adding the importance of cooking foods correctly and storing them in suitable conditions. Hygiene rules must also be followed in order to minimize loss of nutritional elements and eliminate the factors that pose a risk for diseases. At the time of increased meat consumption during Eid-al-Adha, to remain healthy, it is crucial to consume lighter foods in moderation, not only for the main meal but also for snacks during family and friends visits. Professor Besler points out one of the most common mistakes made as eating the sacrificed animal’s meat immediately after being slaughtered, and even for breakfast. Slaughtered meat has to be set aside for at least 12–24 before consumption. He points out digestive system problems such as indigestion, bloating, constipation and diarrhea that may be caused by fresh meat since it is harder. These conditions can result in sleep disorders. Thus, those who can’t give up fresh meat need to cook it well and consume in moderation if possible.
It is important to stick to the usual three-meal regimen, also during Eid-al-Adha. Professor Besler maintains the need to consume light foods in moderation for snacks offered at Eid-al-Adha dinners and feasts. He suggests asking the host, “to cut down on the portions offered” if possible.
References:
1- http://beslenme.gov.tr/index.php?page=93 (Erişim 07.08.2016; 16:17)
2- http://www.saglik.gov.tr/TR/belge/1-44076/kurban-bayraminda-beslenme-konusunda-dikkat-edilecek-hu-.html (Erişim 07.08.2016; 16:18)
3- http://www.thsm.gov.tr/upload/files/Kurban%20Bayram_nda%20Beslenme%20_nerileri(2).pdf (Erişim 07.08.2016;16:21)
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