Objectives. Non-communicable diseases have increased in Tunisia after the epidemiological transition. That is why the national strategy to prevent and control obesity was elaborated and implemented. Improving the quality of foods is one axis of this strategy. The purpose of this paper was to estimate and evaluate the nutritional profiles of Tunisian foods sold by fast food restaurants, and explore ways for improvement. Material and methods. Nutritional quality of 35 average recipes or items was assessed by 70 recipes of dishes sold by fast food restaurants. The SAIN, LIM French scoring system was used. Foods were classified into the four SAIN, LIM classes, i.e. from the healthiest (class 1) to the least healthy (class 4). The recipes were then reformulated and improved by deleting or reducing some unfavorable ingredients like salt. Results. Before reformulation, the items were spread over the 4 SAIN, LIM classes (class 1:42.9%; class 2:8.6%; class 3:20.0%...

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