From the points of view of geographical and agricultural structure and the socio-cultural status, Turkey can be divided into several regions. The nutritional status of people varies according to these regions in Turkey. For this reason, food production, food preservation and processing methods, cooking and feeding habits are different, to some extent, from one region to another. There are even more differences between rural and urban areas within the same region. It is therefore necessary to investigate the nutritional status of Turkey by different regions and by rural and urban areas (Figure 1).