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Colorants, which have an important place in food additives, are defined by the International Food Codex Commission as "a substance that regulates the color of food or is added to give color". The Joint FAO/WHO Expert Committee on Food Additives (JECFA) affiliated with the Codex Alimentarius Commission (CAC) formed by the World Health Organization (WHO) and the Food Agriculture Organization (FAO) as part of the United Nations (UN) organization, is an authority that makes suggestions and recommendations on all matters concerning the additives. Different opinions have emerged in studies evaluating food additives in terms of health risks involved. In various studies investigating colorants in foods, it has been reported that the permitted colorants are used in high amounts and also that non-permitted colorants are encountered. In various epidemiological studies, it is stated that colorants cause diseases such as asthma, hypersensitivity, skin rashes, premature childbirth, migraine, cancer, thyroid, tumor, and chromosome damage in humans.

The concept of food service encompasses the task of preparing and distributing food. Changes to food systems at a global, national, and local level are required to reorient processes and operations to ensure they are sustainable. Considering the general characteristics of sustainable diets, it is seen that they are richer than vegetables and fruits and more limited than meat and meat products. The excessive presence of foods of animal origin in the menu causes an increase in water footprint and greenhouse gas emission levels. By providing cultural diversity and awareness in the menus, they should organize promotional celebrations with various activities. They should design health and sustainability elements according to operations, menus, and dining areas. The need to dispose of wastes in an environmentally friendly and economical way, and the fact that they are seen as a resource to be destroyed, has led to the emergence of the concept of sustainable waste management. In our review, we highlighted current research gaps and aimed to examine the sustainability in food services., Yemek servisi kavramı, yemek hazırlama ve dağıtma görevini kapsar. Sürdürülebilir olmalarını sağlamak için süreçleri ve operasyonları yeniden yönlendirmek için küresel, ulusal ve yerel düzeyde gıda sistemlerinde yapılan değişiklikler gereklidir. Sürdürülebilir diyetlerin genel özelliklerine bakıldığında sebze ve meyvelerden daha zengin, et ve et ürünlerinden daha kısıtlı olduğu görülmektedir. Menüde aşırı hayvansal gıdaların bulunması, su ayak izinin ve sera gazı emisyon düzeylerinin artmasına neden olmaktadır. Menülerde kültürel çeşitlilik ve farkındalık sağlanarak çeşitli etkinliklerle tanıtım kutlamaları düzenlenmelidir. Sağlık ve sürdürülebilirlik unsurları operasyonlara, menülere ve yemek alanlarına göre tasarlanmalıdır. Atıkların çevreye duyarlı ve ekonomik bir şekilde bertaraf edilmesi ihtiyacı ve yok edilmesi gereken bir kaynak olarak görülmesi, sürdürülebilir atık yönetimi kavramının ortaya çıkmasına neden olmuştur. Derlememizde, mevcut araştırma boşluklarını vurguladık ve yemek hizmetlerinde sürdürülebilirliği incelemeyi amaçladık.

Vitamin C is effective in strengthening the immune system, capillary blood vessels and protecting the dental health, as well as in the convenient use of iron, calcium, thiamine, riboflavin, folic acid, vitamin A and E in the body. Vitamin C also acts as a cofactor for 15 different enzymes, and shows antioxidant activity as a electron donor reducing agent. It acts as a powerful free radical scavenger by protecting tissues against oxidative stress and reduces inflammation. Obesity is defined as “mild inflammatory disease” due to the increase in inflammatory markers such as C reactive protein (CRP), tumor necrosis factor alpha (TNF) and IL-6. Since antioxidant enzyme activity and serum antioxidant levels decrease in obese individuals, the effect of antioxidant vitamins on weight loss is further investigated. In studies investigating the effectiveness of vitamin C in the treatment of obesity; vitamin C was found to reduce systemic inflammation by inhibiting CRP and TNF alpha pathways, shown to inhibit the hypoxia in adipose tissue with potential for protection against free radicals and decreasing lipid peroxidation. On the other hand, it was shown that vitamin C inhibits mature adipocyte formation and cell growth, inhibits lipolysis, and can be considered as a treatment model for obesity to offer solutions for abnormal fat accumulation. In this review, the action mechanism of vitamin C and its role in dietary treatment were investigated in order to prevent obesity complications and to provide weight loss.