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Volume 8
Journal of Obesity & Weight Loss Therapy
Obesity Diet 2018
November 29-30, 2018
Page 49
Notes:
November 29-30, 2018 Bali, Indonesia
International Conference on
Obesity and Diet Imbalance
Innovative technology for healthy menu reformulation
Ramona Suharoschi
1
, Crina Muresan
1
, Oana Lelia Pop
1
, Adela Viviana Sitar Taut
2
, Angela Cozma
2
, Adriana Fodor
2
and Raluca Muresan
1
1
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania
2
Iuliu-Hatieganu University of Medicine and Pharmacy, Romania
T
he nutrition impact on the weight and currently the health status is the main focus of the study that aim to reformulate
menu offer by a local catering company by introducing ingredient of vegetal origin (vegetables, fruits, herbal plants,
salads, spices, vegetable oils cold pressed, etc.) rich in dietary fibers, polyphenols, antioxidant compounds, anti-inflammatory
compounds, bioactive peptides and enzymes, probiotics and prebiotics foods with a direct impact on the body weight and
wellbeing. Nonetheless, the reformulation of the menus are aiming to increase the satiety and nutritional density. The study
reformulated 94 menus (36 main courses, 35 garnishes and 23 soups). The USDA-National Nutrient Database a validated
and annotated database was used as reference. The main nutrients assessed were total lipids (Saturated Fatty Acids (SFA),
Monounsaturated Fatty Acids (MUFA), Polyunsaturated Fatty Acids (PUFA) and trans fatty acids), proteins, carbohydrates,
dietary fibers, vitamins, minerals, water, ash, flavonoids and energetic value. The results of the menu reformulation and
assessment expressed the caloric values of each food ingredient, nutrients assessment (macro- and micro-nutrients), the
analysis of other essential healthy nutrients (report between saturated and unsaturated fats, dietary fibers, salt, sugar and
flavones) linked with body weight management. The reformulated menus have an increased content of flavones, dietary fibers,
prebiotic and probiotic content and less sugar, salt and saturated fat with an increased antioxidant and anti-inflammatory
activity. Accordingly to the sensory analysis performed with hedonic test, the most appreciated menu were the reformulated
“lasagna” and chickpeas balls with coriander and herbs.
Biography
Ramona Suharoschi has more than 19 years’ experience in the field of applied nutrigenomics in food science, development and optimization of nutritional
intervention of functional food products, food safety and food toxicology. She has completed PhD in the field of Veterinary Medicine at University of Reno, Nevada
USA and University of Ulster, Coleraine, Northern Ireland, having as research topic “In silico Studies of Prostate Cancer”. She has published more than 50 papers
in national and international journals of scientific flow.
ramona.suharoschi@usamvcluj.roRamona Suharoschi et al., J Obes Weight Loss Ther 8, Volume 8
DOI: 10.4172/2165-7904-C11-088