Çölyak Hastalarına Yönelik Kişiselleştirilmiş Dijital Menü Tasarımı: Kayseri İli Örneği (Personalized Digital Menu Design for Celiac Patients: The Case of Kayseri Province)

Halil Ercan KOCATAŞ; İbrahim Akın ÖZEN

doi:10.63556/jotags.2026.1828

Authors

Halil Ercan KOCATAŞ
İbrahim Akın ÖZEN

DOI:

https://doi.org/10.63556/jotags.2026.1828

Keywords:

Gluten-free diet, Digital menu, User experience, Personalization, Kayseri

Abstract

This study aims to reveal the problems experienced in restaurants by individuals with health-based dietary requirements, such as gluten intolerance and celiac disease, in Kayseri, and to provide a solution through a personalized digital menu design. Adopting a qualitative research approach, data were collected via semi-structured interviews with gluten-free consumers, dietitians, and business owners. The findings, evaluated through thematic analysis, guided the development of a user-centered digital menu prototype. To enhance user experience, the design incorporates ingredient transparency, cross-contamination warnings, personalized filtering, and order control stages. Findings showed that users seek clear, reliable information for safe consumption. Dietitians emphasized accurate labeling, while users valued instant control over their choices. Business owners acknowledged operational benefits but stated the need for technical infrastructure and staff training. Consequently, the study reveals that digital menus can serve as inclusive platforms supporting health-oriented decision-making and improving the dining experience for individuals with restricted diets.

References

Aksoy, R. ve Üner, S. (2016). Gastronomi ve dijitalleşme: Yeni bir kavram olarak dijital gastronomi. Gastronomi ve Mutfak Sanatları Dergisi, 4(2), 45–56.

Akşit, L. (1991). Beslenme Biyokimyası. Ankara Üniversitesi Basımevi.

Aktaş, A. ve Özdemir, B. (2012). Yiyecek içecek işletmelerinde menü yönetimi. Detay Yayıncılık.

Aymankuy, Ş. Y. ve Demir, Ş. (2024). Yiyecek içecek işletmelerinde dijital değişim: Tüketicilerin QR kod menü deneyimini anlamak. Journal of Tourism and Gastronomy Studies, 12(2), 886–918.

Baysal, A. (1996). Beslenme (6. baskı). Hatiboğlu Yayınevi.

Conti, C., Rigo, A., Gavaruzzi, T. ve Macaluso, D. (2022). The role of information on menu in food choices of consumers with food intolerances: An exploratory study. Appetite, 168, 105743.

Creswell, J. W. (2013). Nitel araştırma yöntemleri: Beş yaklaşıma göre nitel araştırma ve değerlendirme (M. Bütün ve S. B. Demir, Çev.). Siyasal Kitabevi.

Çakırcalı, E. (1998). Hemşirelikte temel ilke ve uygulamalar (II. baskı). Ege Üniversitesi.

Duman, H. (2022). Glutensiz beslenme ve gıda etiketleme uygulamaları. Gıda Teknolojileri Elektronik Dergisi (GİTED), 17(1), 45–60.

Etikan, I., Musa, S. A. ve Alkassim, R. S. (2016). Comparison of convenience sampling and purposive sampling. American Journal of Theoretical and Applied Statistics, 5(1), 1-4.

Fasano, A., Berti, I., Gerarduzzi, T., Not, T., Colletti, R. B., Drago, S., ... ve Horvath, K. (2003). Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Archives of Internal Medicine, 163(3), 286–292.

Garnweidner-Holme, L., Sende, K., Hellmann, M., Henriksen, C., Lundin, K. E. A., Myhrstad, M. C. W. ve Telle-Hansen, V. H. (2020). Experiences of managing a gluten-free diet on multiple levels of society: A qualitative study. BMC Nutrition, 6(1), 1–11.

Garrett, J. J. (2004). The elements of user experience: User-centered design for the web and beyond. New Riders.

Gluck, M. (2014). The gluten-free diet: Assessing awareness, knowledge, and compliance in adolescents and young adults with celiac disease [Yayımlanmamış Yüksek Lisans Tezi]. Massachusetts Institute of Technology.

Göde, M. Ö. (2023). Restoran tüketicilerinin dijital menü deneyimine yönelik görüşleri. Journal of Tourism and Gastronomy Studies, 11(3), 319–331.

Jyoti, Sangwan, V. ve Rani, R. (2022). Effect of nutrition interventions on knowledge and adoption feasibility of gluten-free products by celiac disease patients. International Journal of Home Science, 8(1), 291–297.

Lee, A. R. ve Newman, J. M. (2003). Celiac diet: Its impact on quality of life. Journal of the American Dietetic Association, 103(11), 1533–1535.

Lee, Y. ve Xu, H. (2020). Food intolerances and dining out: The role of information transparency. Journal of Hospitality and Tourism Management, 38, 120-128. (Not: Metin içindeki argümanı desteklemek için literatürden eklenen bu kaynağı kullandık)

Lin, Y.-H. ve Shi, S.-J. (2020). Feasibility study of pioneering the development of nutritional menu in brand catering enterprises. IOP Conference Series: Earth and Environmental Science, 510, 022106.

Marcus, A. ve van Dam, A. (1991). User-interface developments for the nineties. Computer, 24(9), 49–57.

Palinkas, L. A., Horwitz, S. M., Green, C. A., Wisdom, J. P., Duan, N. ve Hoagwood, K. (2015). Purposeful sampling for qualitative data collection and analysis in mixed method implementation research. Administration and Policy in Mental Health and Mental Health Services Research, 42(5), 533–544.

Pavesic, D. (2005). The psychology of menu design: Reinvent your “silent salesperson” to increase check averages and guest loyalty. Hospitality Faculty Publications, Paper 5, 36–43.

Peressini, D., Pin, M. ve Sensidoni, A. (2011). Rheology and breadmaking performance of rice–cassava composite flours. Journal of Cereal Science, 54(3), 405–410.

Protel. (2021). E-menü dijital tablet menü ve restoran sipariş takip sistemi. https://www.protel.com.tr/e-menu

Regnerová, O., Sálková, D. ve Varvažovská, P. (2016). The availability of food for a gluten-free diet and possibilities at dining establishments. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(4), 1365–1372.

Sálková, D. ve Hes, A. (2015). Gluten-free food – The influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments. Czech Journal of Food Sciences, 33(6), 513–517.

Samur, G. (2008). Vitaminler, mineraller ve sağlığımız. (Beslenme Bilgi Serisi 2). T.C. Sağlık Bakanlığı.

Schafer, C. (2011). Menu planning and management (2nd ed.). Delmar Cengage Learning.

Sencer, E. (1991). Beslenme ve diyet. Güven Matbaası.

Solomon, L. R. (2007). Cobalamin (vitamin B₁₂) metabolizması bozuklukları: Patofizyoloji, tanı ve tedaviye ilişkin güncel yaklaşımlar. Blood Reviews, 21(3), 113–130.

Şahin, A. (2019). Dijital Menü Sistemleri ve Uygulama Alanları. A. Şahin (Ed.), Dijital Pazarlama ve Restoran İşletmeciliğinde Dijital Menüler içinde (ss. 83-94). Gazi Kitabevi.

T.C. Sağlık Bakanlığı. (2016). Türkiye beslenme rehberi (TÜBER). https://hsgm.saglik.gov.tr/depo/birimler/beslenme-hareketli-hayat-db/yayinlar/rehberler/Turkiye_Beslenme_Rehberi_2015.pdf

Thompson, T. (2000). Folate, iron, and dietary fiber contents of the gluten-free diet. Journal of the American Dietetic Association, 100(11), 1389–1396.

Türksoy, A. (2015). Çocuklara yönelik menülerin tasarımında grafik ögelerin rolü. Gastronomi ve Mutfak Sanatları Dergisi, 3(2), 110–115.

Yalçın, A. S. (2005). Çölyak hastalığı ve gluten intoleransı. Tıp Araştırmaları Dergisi, 3(1), 45–51.

Yuen, E. Y. N., Thomson, M. ve Gardiner, H. (2018). Measuring nutrition and food literacy in adults: A systematic review and appraisal of existing measurement tools. Health Literacy Research and Practice, 2(3), e134–e160.