Afyonkarahisar province local dishes: Evaluation with five different nutrient profiling models

Nutrient profiling is a method used to assess foods based on their nutrient composition. While local cuisines are typically assessed from a gastronomic perspective, their impact on nutrition and health is also considered important. This study aimed to evaluate 52 local dishes from Afyonkarahisar province in Türkiye using five nutrient profiling models: NRF9.3, FSA-Ofcom WXY, SAIN-LIM, Nutri-Score, and the Choices Programme. Dishes were grouped into seven categories. Salads had the highest NRF9.3 scores, while soups had the lowest. According to FSA-Ofcom WXY, 63.46% of dishes were healthier. The SAIN-LIM model classified 17.31% of dishes as Class 1 (recommended), and 38.46% as Class 4 (to be limited). Nutri-Score results showed 26.92% of dishes in Class A (best quality), with none in Class E (lowest quality). However, only 3.85% met the Choices Programme standards. A strong positive correlation was found between some models’ rankings. The findings highlight the importance of evaluating local dishes based on portion size and content of saturated fat, sodium, and added sugars. It is recommended that nutrient profiling models be used as tools to guide nutrition policies and promote healthier food choices.