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Food habits of the population of Kenitra city

Rahma Erahioui, Hassna Jaber, Sultana Inekach, Noureddine Rhaim, zakaria Mennane, Mohammed Ouhssine


The Moroccan diet is the Mediterranean characterized by a nutritional model that has remained constant in time and space (main ingredients are olive oil, cereals, fresh or dried fruits, and vegetables...). This study's main objective is to reveal the eating habits, the food combination, and the different types of meals that the Kenitra city population is most adopted through a questionnaire filled in by the participants. An investigation is being carried out from June to August 2018 in Kenitra city. This gives information about the composition of meals taken in Moroccan households. The study covered a sample of 510 homes. Analysis of the results showed that the consumption of raw vegetables in salads and an acidic character was the most frequent. It represents 41.2% of the rest of the salads consumed by the target population. The inclusion in the salad of ingredients with an acid-base character takes second place with a percentage of 19.6%. Salads with essential characteristics took third place, with 17.1%.

Regarding the consumption of salads in which specific ingredients are cooked. It emerges from the results that salads with an acid character are the most consumed. The percentage obtained in this case is 54.1%. The salads with acid-base characteristics are consumed by the respondents, with a ratio of 26.5% to occupy the second position. Salads of this category having a primary character are eaten with a frequency of 19.4%. The combinations are characterized by their acidity, which can cause serious digestive problems for the consumer.

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