تقييم الجودة الكيميائية لبعض الوجبات السريعة ببعض سلاسل المطاعم والمطاعم المستقلة

الملخص EN

Previous studies found that there are many meals served in fast food restaurants that do not enough for daily needs and are not balanced in nutritional elements.

therefore, provides healthy diets will preserve public health and control the symptoms of many diseases, and will ensure customer satisfaction and loyalty and achieve a strong competitive advantage.

this field study was applied to a sample of some chain restaurant and independent restaurants in the cities of Ismailia and Zagazig.

a total of 180 samples were collected for chemical and bacteriological analysis of the most used fast foods (pizza, burger, fried chicken, potatoes, fish, eggs, and falafel).

the results of the analysis of the chemical quality of fast restaurant meals, it was found that there was a decrease in the nutritional value of essential nutrients and an increase in the number of calories, which provides meals that are higher in energy content and lower in nutritional quality.

the study recommends the necessity of the balance of nutrients and providing nutritional labels with meals that show the number of calories, fat, protein, and the amount of the meal’s content out of the total.