Healthy eating during Ramadan was discussed at MAKÜ Science Cafe

The Burdur Mehmet Akif Ersoy University (MAKÜ) Science Cafe event, organized under the coordination of the Higher Education Council (YÖK) Science Communication Office, brought participants together at the iftar program held due to the month of Ramadan. Academicians, students, and citizens attended the event held at the Burdur İş Yurtları Kurumu Social Facilities.

Vitality from sahur to iftar was explained

The guest of the program, Nutrition Specialist Dr. Lecturer Sümeyye Kemaneci from the MAKÜ Faculty of Health Sciences, Department of Nutrition and Dietetics, addressed the importance of balanced nutrition during Ramadan in her talk titled "Vitality from Sahur to Iftar." Kemaneci stated that in order for the body to maintain its energy balance during long periods of hunger and thirst, sahur and iftar meals should be properly planned.

Sahur meal should not be skipped

Emphasizing that sahur is of great importance to stay energetic throughout the day, Kemaneci highlighted that foods containing protein, fiber, and healthy fats should be preferred. Kemaneci stated that skipping sahur could lead to fatigue and loss of concentration during the day and recommended the balanced consumption of eggs, dairy products, whole grains, and vegetables.

Balanced and controlled consumption at iftar

Kemaneci noted that rapid and excessive food consumption at iftar time could lead to digestive problems and advised breaking the fast with water and light foods before moving on to the main meal. She stated that it is necessary to avoid excessively fatty and heavy foods at iftar and that the fluid lost during the day should be balanced between iftar and sahur.

During the Science Cafe event, participants had the opportunity to ask their questions directly to the expert, and practical suggestions for healthy eating during Ramadan were also shared. The program, which took place in a sincere atmosphere, continued with conversations held after iftar.